In the bustling world of agritech and food science, a groundbreaking study led by Pal Anil Kumar from the Department of Dairy Science and Food Technology at Banaras Hindu University, Varanasi, India, has shed new light on the potential of Night Jasmine (Nyctanthes arbor-tristis) flower extract as a functional ingredient in yogurt production. This research, published in The EuroBiotech Journal, could revolutionize the dairy industry by enhancing the nutritional and health benefits of yogurt, making it more appealing to health-conscious consumers.
The study, which employed response surface methodology (RSM) to optimize the incorporation of Night Jasmine Flower (NJF) extract into yogurt, conducted twenty experiments with varying percentages of NJF extract, inoculum sizes, and temperatures. The goal was to create a yogurt variant that not only tasted great but also offered superior health benefits. According to Kumar, “The results were astonishing. We found that the optimal conditions for producing NJF-fortified yogurt were 3.68% NJF extract, 1.5 ml inoculum size, and 41°C temperature. This combination yielded the highest sensory score and acceptability, as well as superior textural and antioxidant properties compared to control yogurt.”
The optimized yogurt, designated as T18, exhibited remarkable properties. It had a protein content of 3.1%, fat at 3.4%, moisture at 72.8%, ash at 0.87%, a pH of 4.65, and titratable acidity (TA) of 0.72. Perhaps most impressively, the antioxidant activity of T18 was measured at 72.32%, significantly higher than the control yogurt’s 12.62%. The total phenolic content was found to be 85.17 mg GAE/g, highlighting its potential as a health-enhancing yogurt variant.
The implications of this research are vast. As consumers increasingly seek out functional foods that offer both taste and health benefits, the dairy industry stands to gain significantly. The incorporation of NJF extract into yogurt not only enhances its nutritional profile but also opens up new market opportunities for dairy producers. This could lead to the development of premium, health-focused yogurt lines that cater to a growing segment of health-conscious consumers.
Moreover, the use of natural herbs like Night Jasmine in food production aligns with the broader trend towards sustainability and natural ingredients. This shift could drive innovation in the food industry, encouraging more research into the functional attributes of various herbs and their potential applications in food products.
Looking ahead, this research paves the way for further studies on the shelf-life and stability of NJF-fortified yogurt, as well as its potential to incorporate other natural extracts. The findings published in The EuroBiotech Journal, (Europaisches Biotechnologie Journal in English), underscore the promise of Night Jasmine as a functional ingredient in yogurt production, offering a glimpse into the future of health-enhancing dairy products. The study’s success could inspire similar research in other food sectors, driving a wave of innovation in functional food development.