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OPTIMIZATION OF INGREDIENT AND PROCESSING PARAMETER FOR THE PRODUCTION OF Spirulina platensis INCORPORATED SOY YOGURT USING RESPONSE SURFACE METHODOLOGY
Open accessAbstract
In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of Spirulina platensis incorporated soy yogurt production such as temperature, time, and amount of Spirulina platensis on the sensory evaluation responses on 9 point Hedonic rating. Besides, the physico–chemical properties such as pH, titratable acidity, viscosity and penetration of the Spirulina platensis incorporated soy yogurt were also analysed. The analyses show that the Spirulina platensis incorporated soy yogurts have a pH from 3.43 to 5.55, acidity from 0.64 to 2.32 (%), Brookfield viscosity from 752 to 903 Centipoise and penetration from 362 to 432 1/10th mm at 25°C during the optimization process. From the analysis of variance, the R2 of all response variables is more than 0.77 that 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 Spirulina platensis incorporated soy yogurt processing parameter are at temperature of 40°C, 12 h of the fermentation duration and 0.80% (w/w) of the Spirulina platensis.
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“When making soy yogurt that was enriched with spirulina, it was observed that the optimal addition ratio was 0.80% (w/w), which produced the ideal yogurt at a temperature of 40 °C and a fermentation time of 12 h.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [131]
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Self-citationMinic, S. L., Gligorijević, N., Veličković, L., & Nikolic, M. R. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms25137187 · Cited by 42
Metadata
- Authors
- Sengupta, S., & Bhowal, J.
- Venue
- Journal of microbiology, biotechnology and food sciences
- Published
- 2017-02-01
- Volume
- 6
- Issue
- 4
- Pages
- 1081-1085
- ISSN
- 1338-5178 (ISSN-L)
- OpenAlex
- W2619153137
- Cited by
- 19
- References
- 0
- Citations by year
- 2025: 4 · 2024: 1 · 2023: 2 · 2022: 2 · 2021: 4 · 2020: 1 · 2019: 4 · 2018: 1
- FWCI
- 1.85
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Journal of Microbiology Biotechnology and Food Sciences (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- Spirulina platensis, soy yogurt, functional dairy products, fermentation temperature, fermentation time, sensory acceptability, hedonic ratings, viscosity, penetration, titratable acidity, pH
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