OPTIMIZATION PROCESS OF ROASTED BROKEN BLACK SOYBEAN NATTO USING RESPONSE SURFACE METHODOLOGY

ABSTRACT Response surface methodology (RSM) was used to determine the optimum combinations of three factors, roasting time (0–8 min), inoculated bacteria populations (101–105 cells/100 g) and fermentation time (6–30 h), for producing roasted broken black soybean natto. All of the responses (hardness...

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Veröffentlicht in:	Journal of food processing and preservation 2013-10, Vol.37 (5), p.474-482
Hauptverfasser:	SHIH, MING-CHIH, YANG, KAI-TS'UNG, SU, SHU-YA, TSAI, MIN-LAND
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Fermentation Foods Optimization Populations Response surface methodology Roasting Soybeans
Online-Zugang:	Volltext
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