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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3320–3328 | Cite as

Optimization of calcium gluconate and Bacopa monniera extract levels in calcium enriched herbal ice cream by response surface methodology

  • M. Davuddin BaigEmail author
  • A. Malik
  • M. Dharani Kumar
  • M. Bumbadiya
  • S. N. Rajakumar
  • A. K. Beena
Original Article
  • 20 Downloads

Abstract

Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50–250 mg/100 mL and 10–50 mg/100 mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R2 > 0.60. The optimum levels of CG and BME are 217.34 mg/100 mL and 10 mg/100 mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation.

Keywords

Calcium gluconate Bacopa monniera extract RSM CCRD Optimum levels Sensory analysis 

Abbreviations

CG

Calcium gluconate

BM

Bacopa monniera

BME

Bacopa monniera whole plant extract

RSM

Response surface methodology

CCRD

Central composite rotary design

SNF

Solid non fat

Notes

Acknowledgements

The authors thank the “College of Dairy Science and Technology” (CDST, Kerala, India) for the financial support to carryout research and “Department of Veterinary Pharmacology and Toxicology” (COVAS, Kerala) for their support in extraction of bacosides from BM plant.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • M. Davuddin Baig
    • 1
    Email author
  • A. Malik
    • 2
  • M. Dharani Kumar
    • 1
  • M. Bumbadiya
    • 3
  • S. N. Rajakumar
    • 1
  • A. K. Beena
    • 1
  1. 1.Department of Dairy Technology, College of Dairy Science and TechnologyKVASUPookodeIndia
  2. 2.Dairy Technology DivisionNational Dairy Research InstituteKarnalIndia
  3. 3.Dairy Chemistry DivisionNational Dairy Research InstituteKarnalIndia

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