Introduction: In recent years, synbiotics have gained popularity as consumers seek natural, scientifically supported ways to maintain health and prevent diseases. Synbiotics consist a blend of probiotics and prebiotics. Yogurt, a probiotic-rich dairy product, and maize, rich in fiber content, specifically in the form of soluble fiber (inulin), which promotes prebiotic properties. This provides a synergistic base for developing value-added foods. In the current study, an attempt was made to formulate a maize-flavored yogurt spread (MYS).

Methodology: Response surface methodology (RSM) was used to optimize the formulation of MYS. Twenty-nine formulations, with varying levels of independent variables, viz., yogurt (55-65%), maize flour (25-35%), seed mix (4-6%), and herb mix (4-6%), were processed using a Box–Behnken Design (BBD). The dependent variables were moisture content, pH, total bacterial count (TBC), and overall acceptability. Further, the optimised MSY was estimated for physiochemical, nutritional, and antioxidant properties using AOAC methods.

Results: The optimized MYS attained a good range of total bacterial count, 2.2 × 10⁸ CFU/mL, protein, 9.01%, fat, 8.07%, DPPH antioxidant potential, 60.58%, and total phenolic content, 73.39%, compared to control (p<0.001). Moisture content (17.19%) and acid value (0.32%) comply with the FSSAI guidelines for fat spreads. Also, the product was prepared with natural ingredients, without any addition of artificial additives or sweeteners.

Conclusions: MYS demonstrated significantly higher nutritional, antioxidant, and sensory properties, attributing to high consumer appeal. Thus, MSY has the potential for industrial exploitation as a promising functional food product.