An optimization approach on the determination of volatile composition, bioactive compounds and sensory properties of Lben: Effect of fermentation conditions, starter system and substrate composition

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSarhir, S. T.
dc.contributor.authorBelkhou, R.
dc.contributor.authorBouseta, A.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:54:49Z
dc.date.available2024-08-04T20:54:49Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn order to optimize the quality of Lben, a Moroccan fermented milk, the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics was studied using response surface methodology. Using autochthonous bacterial strains (three strains of Lactococcus lactis subsp. lactis and one Leuconostoc mesenteroides subsp. mesenteroides), the effect of independent factors including temperature (25-35 degrees C), inoculum rate (0.4-1.2%) and milk fat concentration (0.1-3.0%) on the acidifying performance, texture, proteolysis, sensory properties, some aroma-active compounds including butanoic acid, ethanol, acetoin, acetaldehyde and diacetyl, and biological activities (ACE-i and GABA) was evaluated. According to central composite design, an optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities, including ACE-i activity and gamma-aminobutyric acid content. The optimal condition was obtained with 863.86 min fermentation time, 0.97% fat level, 1.2% inoculum rate corresponding to 8.08 log10 cfu/mL at 26.75 degrees C fermentation temperature.en_US
dc.identifier.doi10.1016/j.jfca.2023.105778
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85176360933en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2023.105778
dc.identifier.urihttps://hdl.handle.net/11616/101667
dc.identifier.volume125en_US
dc.identifier.wosWOS:001112037200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLbenen_US
dc.subjectStarter strainen_US
dc.subjectFermentationen_US
dc.subjectOptimizationen_US
dc.subjectResponse surface methodologyen_US
dc.subjectSensoryen_US
dc.titleAn optimization approach on the determination of volatile composition, bioactive compounds and sensory properties of Lben: Effect of fermentation conditions, starter system and substrate compositionen_US
dc.typeArticleen_US

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