文章基本信息

标题：Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology
本地全文：下载
作者：Bou Ndiaye ; Mama Sakho ; Nicolas Cyrille Ayessou 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2019
卷号：10
期号：12
页码：1400-1418
DOI：10.4236/fns.2019.1012100
出版社：Scientific Research Publishing
摘要：Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.
关键词：Optimization;Tiger Nut;Yoghurt