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

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 R 2 [ 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 Á Bacopa monniera extract Á RSM Á CCRD Á Optimum levels Á 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

Safety evaluation of the genotoxicity and subchronic toxicity of standardized Bacopa extract (Bacognize®) from Bacopa monnieri

“…Information from other countries also suggests the use of Bacopa in food. In a recent study, Baig et al 18 optimized calcium gluconate and B. monnieri extract levels in calcium-enriched herbal ice cream by employing response surface methodology and suggested the use of Bacopa in food.…”

Calcium‐fortified foods in public health programs: considerations for implementation

“…Calcium gluconate is soluble but may interact with other ingredients in the product and affect flavor. 38 Interaction with the food and/or with a whole meal In terms of organoleptic changes, it is important to take into account flavor, the mouthfeel of the finished product, odor, and color. It is known that calcium fortification may increase acidity, chalkiness, bitterness, and change the flavor of the food through calcium or associated ions.…”

“…Also, calcium salts could be combined, for example, by adding calcium citrate or organic acid. Calcium gluconate is soluble but may interact with other ingredients in the product and affect flavor 38 …”