Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology

---

Atıf İçin Kopyala

Usta-Gorgun B., YILMAZ ERSAN L., ŞAHİN S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.59, sa.8, ss.3210-3219, 2022 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 59 Sayı: 8
• Basım Tarihi: 2022
• Doi Numarası: 10.1007/s13197-022-05475-4
• Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
• Sayfa Sayıları: ss.3210-3219
• Anahtar Kelimeler: Optimization, Response surface methodology, Chestnut beverage, CCD, CASTANEA-SATIVA-MILL., ANTIOXIDANT CAPACITY, CULTIVARS, ACID
• Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Response surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate (x(1)), dilution temperature (x(2)), pasteurization time (x(3)) and pasteurization temperature (x(4)). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content. The optimal conditions (x(1), x(2), x(3) and x(4)) determined for development of chestnut based functional beverage were a dilution rate of 25.19 g/100 mL, a dilution temperature of 37.562 degrees C, a pasteurization time of 24.996 min. and a pasteurization temperature of 84.433 degrees C. After comparing the predicted and experimental results, the multi-response surface methodology was more stable with a good correlation for a functional chestnut beverage.