A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The study investigated the evolution of the physicochemical and sensory properties of Lben fermented milk inoculated with different starter formulations. The aim was to determine the optimal starter culture formula for Lben production using different combinations of four strains, including three strains of Lactococcus lactis subsp. lactis with strain codes A, E and F and one strain of Leuconostoc mesenteroides subsp. mesenteroides with strain code C. While individual strains had previously demonstrated signi fi- cant technological and organoleptic properties their interaction in mixtures had not been explored. In the study, a response surface methodology (mixture design approach) was applied to evaluate the effects of the interactions between strains on the physicochemical, antioxidant, volatile, and sensory properties of Lben, a fermented milk. In addition, product optimization using ridge analysis was performed to determine the ideal strain mixture formulation based on the sensory properties of Lben. The optimization goal for odor, taste, consistency, and overall preference was set to maximize their values. A high desirability score of 0.832 was achieved with the following percentage distribution: 34.39% for L. lactis E, 42.38% for L. lactis A, 10% for L. lactis F, and 13.23% for Leuc. mesenteroides C . (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Açıklama
Anahtar Kelimeler
Lactic-Acid Bacteria, Antioxidant Activity, Yogurt, Milk, Leuconostoc, Technology, Composite, Peptides, Diacetyl, Extract
Kaynak
International Dairy Journal
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
157
