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Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology

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Abstract

This study aimed to optimize the processing of probiotic yogurt supplemented with cumin essential oil (CEO), vitamin C, D3 (Vit D), and reduction of fermentation time using response surface methodology as a new functional food for diabetics with desirable sensory properties. The central composite design (CCD) was used to analyze the effect of these independent variables on the growth of the Lactobacillus plantarum A7 (LA7), starter culture, and overall acceptability. Differences between treatments were analyzed. The data were evaluated by analysis of variance at the significance level of 0.05. The effective concentration of CEO and fermentation time had the significant effect on the Lactobacillus plantarum A7 (LA7) number. Variance analysis and three-dimensional graphs show that almost the only effective factor on the overall acceptability of probiotic yogurt containing essential oil and vitamin D3 was CEO. According to the obtained data from the analysis, the optimal amount of independent variables for probiotic yogurt formulation such as CEO, D3, and fermentation time was 0.02% (v/v), 400 IU, and 9 h, respectively. This functional product can be considered an efficient food to reduce or eliminate the complications of diabetes.

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Data is available upon reasonable request from corresponding author.

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Funding

This study was supported by the Food Safety Research Center of the Faculty of Nutrition and Food Sciences of Isfahan University of Medical Sciences In the form of a research project approved by code 394296.

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Authors and Affiliations

  1. Department of Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

    Samaneh Shojaeimeher

  2. Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

    Mina Babashahi

  3. Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Samira Shokri

  4. Food Security Research Center, Department of Food Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran

    Maryam Mirlohi

  5. Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran

    Tayebeh Zeinali

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  1. Samaneh Shojaeimeher
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  4. Maryam Mirlohi
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All authors contributed equally to the manuscript.

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Correspondence to Maryam Mirlohi or Tayebeh Zeinali.

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Shojaeimeher, S., Babashahi, M., Shokri, S. et al. Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology. Probiotics & Antimicro. Prot. 16, 413–425 (2024). https://doi.org/10.1007/s12602-023-10051-z

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