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首页> 外文期刊>Acta Universitatis Cibiniensis, Series E. Food Technology >Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology
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Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

机译：响应面法优化Kocho生产中的发酵工艺

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摘要

Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (Rsup2/sup) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.
机译：响应面法（RSM）用于优化发酵过程。使用两个数值（发酵剂培养的时间和数量）和一个分类变量（发酵菌株的类型）来评估小ko的感官质量。还分析了kocho产品的理化性质，附近的组成和颜色。发现响应变量的确定系数（R 2 ）大于80％，说明该模型定义了高百分比的变异性。这些发现表明，发酵时间，发酵剂培养物的量和发酵剂菌株的类型影响了kocho的感觉特性。在发酵时间的6天时，使用2％的植物乳杆菌作为起始菌株，产生了Kocho的最佳感官品质。

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