Optimization of fermentation process of set red lentil yogurt by response surface methodology

Optimization of fermentation process of set red lentil yogurt by response surface methodology

A set red lentil yoghurt was prepared using red lentil as raw material, and the fermentation technology of the set red lentil yoghurt was optimized by single factor and response surface methodology using sensory score and acidity as evaluation indexes. The results showed that the optimal fermentatio...

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Bibliographic Details
Main Author: WU Youli, JIN Na, MA Hailong, LUO Xuanfei, ZHANG Zhifang, ZHANG Qiuyan, YANG Baojun, NIE Long
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-05-01
Series:Zhongguo niangzao
Subjects:
red lentil|plant-based yogurt|oligofructose|response surface methodology optimization|fermentation process|acidity|sensory score
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-192.pdf
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