Optimization Process of Black Soybean Natto Using Response Surface Methodology

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题名:	Optimization Process of Black Soybean Natto Using Response Surface Methodology
作者:	Shih, MC (Shih, Ming-Chih) Yang, KT (Yang, Kai-Ts'ung) Kuo, ST (Kuo, Sue-Tzu)
贡献者:	食營系
关键词:	black soybean fermentation natto optimization process response surface methodology (RSM)
日期:	2009
上传时间:	2011-11-30 13:04:32 (UTC+8)
摘要:	Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (10(1) to 10(9) cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid-soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 10(2) to 10(4) cells/100 g, and fermentation time 30 to 33 h.
显示于类别:	[保健營養學系 ] 期刊論文

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