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Optimization of Isoflavone Production from Fermented Soybean Using Response Surface Methodology
Harisun Yaakob,Roslinda Abd Malek,Mailin Misson,Muhammad Fauzi Abdul Jalil,Mohd Roji Sarmidi,Ramlan Aziz 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6
This study was conducted to investigate the interaction effects among process variables during isoflavone production and optimized the yield of isoflavone. A response surface methodology (RSM) was employed to study the relationships of fermentation temperature, time,and starter culture on daidzin and daidzein as an isoflavone product. The experiments were designed using central composite by applying 2^4 factorial designs with 2 center points. Fermented soybean produced a maximum of 1,284.14 μg/g daidzin at an optimum temperature of 29.39^oC, fermentation duration at 32.06 h and starter culture content of 0.96%(w/w). Meanwhile, an optimum daidzein (1,663.85 μg/g) was obtained at 35^oC and 48 h fermentation process with 0.5%(w/w) starter culture. Validation study showed the observed and predicted values were in compliance with 5% level of significance. The RSM was successful in identifying the optimum conditions for the isoflavone production.
Harisun Yaakob,Nor Rashidah Ahmed,Siti Khairunnisa Daud,Roslinda Abd Malek,Roshanida Abdul Rahman 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of coconut milk yogurt production such as temperature, time, and amount of starter culture on the sensory evaluation responses. Besides, the physicochemical properties such as pH, titratable acidity, and viscosity of the yogurt were also analysed. The analyses show that the coconut yogurts have a pH from 4.01 to 5.79, acidity from 0.461 to 2.079 (%), and viscosity from 433 to 21,833 cp during the optimization process. From the analysis of variance, the R2 of all response variables is more than 0.73that indicates that a high proportion of variability was explained by the model. Based on the response surface 3D plot of the sensory evaluation, the optimum acceptability of the coconut yogurt processing parameter are at temperature of 37oC, 8 h of the fermentation duration, and 3%(w/w) of the starter culture.