Ph.D. Dissertation:

Formulation of functional yogurt using extract and fiber of Iranian mint by RSM –ANN hybrid method

One of the most controversial issues in the world today is to promote health. Consumption of foods containing compounds are functional, can help improve health. Iranian mint plant extracts contain phenolic compounds and antioxidant activity. Fiber is essential for good health. The purpose of this study was the formulation of functional yogurt using extract and fiber of Iranian mint. For this purpose, the statistical methods used in this study were RSM and ANN, also using a completely randomized design to compare the means of yogurt and extract by Duncan. The results showed that The best conditions for the extraction of mint using RSM software was soaking temperature of 45 ° C, soaking time of 9 hours and 30 minutes ultrasound. The best conditions for fiber extraction using RSM software was extraction temperature 25 ° C, extraction time of 9 hours and use of ethanol. The results of yogurt formulations showed that no Significant differences was observed between the various levels of fiber and extract and Syneresis properties, water holding capacity and sensory evaluation. But between the different concentrations of fiber and extract and Properties such as PH, acidity, viscosity, antioxidant activity, phenolic compounds and survival of probiotic bacteria was observed a significant differences using RSM and ANN(p<0.01). In comparison with the data of all the parameters studied with control about yogurt showed significant differences (p <0.01). Note that the R2 values obtained from ANN and RSM about The traits PH, acidity, antioxidant activity, phenolic compounds, viscosity and survival of Bifidobacterium closed, So the artificial neural network to predict the traits of strength was good.

Keywords: Mentha Piperita-Yogurt-Bifidobacterium Lactis(BB-12) -Fiber