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請使用永久網址來引用或連結此文件:
https://irlib.pccu.edu.tw/handle/987654321/20518
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| 題名: | 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) |
| 貢獻者: | 食營系 |
| 關鍵詞: | black soybean
fermentation
natto
optimization process
response surface methodology (RSM) |
| 日期: | 2009 |
| 上傳時間: | 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. |
| 顯示於類別: | [保健營養學系 ] 期刊論文
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