Optimization of Probiotic Yogurt Production Applying Different Concentration of Vitamin D3, Cuminum Cyminum Essential Oil and Different Fermentation Times Using Response Surface Methodology

In recent years, functional benefits of probiotics, vitamin D3 as well Cuminum cyminum essential oil have been considered for diabetes management . In this study, production of probiotic yogurt containing different concentrations of vitamin D3 and C. cyminum essential oil, applying different fermentation times was investigated in order to develop a new probiotic product with additional health benefits for diabetes patients.
Response surface methodology with central composite rotatable design was used to analyses the effect of different factors (essential oil extract, vitamin D3 and fermentation time) on the probiotic strain population in the product. C .cyminum essential oil at four different levels including 0.01¡0.02¡ 0.03 and 0.05%, vitamin D3 at five different levels including 20¡ 40¡ 400¡ 1000 and 2000 IU/100mL and fermentation time at five different levels including 3¡ 6¡ 9¡ 12 and 24 hours were considered as different variables. According to the used model, 15 experimental designs in 20 replications were designed by software and the results were analyzed using SAS software, the effect of each factor was considered significant at P Findings: The interactive effect of C. cyminum essential oil and fermentation time was the most significant source of variables on the LA7 population followed by the interactive effect of C. cyminum essential oil and vitamin. Also, vitamin D3 level and both vitaminD3 and C.cyminum essential oil concentrations had quadratic and linear effects on the response (P The optimized probiotic yogurt formula containing vitamin D3 and C. cyminum essential oil and 9 hours fermentation time allows probiotic survival above 107cfu/ ml in yogurt. This functional product can be considered as a functional food for individuals suffers from diabetes.