A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridTsouli Sarhir, Salwa/0000-0002-0502-7136
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSarhir, Salwa Tsouli
dc.contributor.authorBelkhou, Rajae
dc.contributor.authorBouseta, Amina
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:56:05Z
dc.date.available2024-08-04T20:56:05Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.idairyj.2024.106001
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85195837932en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.106001
dc.identifier.urihttps://hdl.handle.net/11616/102050
dc.identifier.volume157en_US
dc.identifier.wosWOS:001257902500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectAntioxidant Activityen_US
dc.subjectYogurten_US
dc.subjectMilken_US
dc.subjectLeuconostocen_US
dc.subjectTechnologyen_US
dc.subjectCompositeen_US
dc.subjectPeptidesen_US
dc.subjectDiacetylen_US
dc.subjectExtracten_US
dc.titleA mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the producten_US
dc.typeArticleen_US

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