Process optimization of novel synbiotic drink enriched with Kefir and Basil seed gum extract

Kefir produced by microbial activity of ‘kefir grains’ is a fermented beverage with renowned probiotics and is also associated with a wide array of nutraceutical benefits. Basil seed gum (Ocimum basilicum L.) is a non-digestible fibre that is classified as a prebiotic and offers great potential for use as an emulsifying, foaming, gelling, binding and fat replacement agent in food. The optimisation of the synbiotic drink (SD) formulation was performed using response surface methodology (RSM) coupled with central composite design. The effects of kefir grains inoculum (2%-4% w/v) and basil seed (0.2%-0.4% w/v) were analysed on pH, total bacterial load (CFU/mL), and overall acceptability (9-point hedonic scale). Nutritional and physiochemical analyses of optimized SD were performed according to AOAC International methods. The most optimized combination of variables for the preparation of SD was 3% kefir grains inoculum and 0.3% basil seed gum addition. The optimized formulation attained 5.3 pH level, 5.32 × 10y CFU/mL, and 7.7 overall acceptability. The RSM analysis indicated a good correlation between experimental and predicted values. During the nutrient analysis, optimised SD had crude protein 3.6g/100mL, carbohydrates 5.3g/100mL and crude fat 1.1g/100mL. The optimized SD product attained a good pH range, CFU count, overall acceptability, and nutritional properties. Thus, this study shows that novel SD has the potential for industrial exploitation as refreshing and nutritious fermented drink. To the best of our knowledge, this is the first report on the development of SD with a combination of kefir and basil seeds.