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KMID : 1011620180340060560
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.560 ~ p.568
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Optimization of Composition for Naturally Fermented Aronia Starters Using Response Surface Methodology
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Byun Bo-Young
Chae Kyu-Seo
Park Hee-Jeon
Song Ji-Young
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Abstract
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Purpose: This study was conducted to determine the optimal composition for natural fementation of aronia starters using dried aronia, sugar and dried milk.
Methods: Response surface methodology with a central composite design comprising five levels and three variables was used to identify the optimal combination of dried aronia (X1), sugar (X2), dried milk (X3). The physicochemical properties, viable cell counts, leavening volumes of samples and identification of microorganisms were analyzed.
Results: Using the F-test, total titratable acidity was expressed as a quadratic model, whereas the pH, sugar brix, color L-value, a-value and lactic acid bacteria counts were a linear model, and leavening volume were 2FI model. Most strains were identified as Saccharomyces cerevisiae and Enterococcus faecium.
Conclusion: The optimum formulations determined by numerical and graphical analyses were both found to be: dried aronia 19.72%, sugar 12.44% and dried milk 1.95%.
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KEYWORD
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aronia, black chokeberry, natural fermentation, starter, response surface methodology (RSM)
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