Sequential quadratic programming for development of a new probiotic dairy tofu with Glucono-delta-lactone
The purpose of this research was to evaluate the effects of various concentrations of glucono-delta-lactone (GDL) and skim milk powder, as well as the addition of prebiotics, on the rheology and probiotic viabilities of dairy tofu. Additionally, modern optimization techniques were applied to attempt...
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| Veröffentlicht in: | Journal of food science 2004-09, Vol.69 (7), p.344-350 |
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| creator | Chen, M.J Chen, K.N Lin, C.W |
| description | The purpose of this research was to evaluate the effects of various concentrations of glucono-delta-lactone (GDL) and skim milk powder, as well as the addition of prebiotics, on the rheology and probiotic viabilities of dairy tofu. Additionally, modern optimization techniques were applied to attempt to determine the optimal processing conditions and growth rate for the selected probiotics (Lactobacillus. acidophilus, L. casei, Bifidobacteria bifidum, and B. longum). There were 2 stages in this research to accomplish the goal. The 1st stage was to derive surface models using response surface methodology (RSM); the 2nd stage performed optimization on the models using sequential quadratic programming (SQP) techniques. The results were demonstrated to be effective. The most favorable production conditions of dairy tofu were 1% GDL, 0% peptides, 3% isomaltooligosaccharides (IMO), and 18% milk, as confirmed by subsequent verification experiments. Analysis of the sensory evaluation results revealed no significant difference between the probiotic dairy tofu and the GDL analog in terms of texture and appearance (P > 0.05). The viable numbers of probiotics were well above the recommended limit of 10(6) CFU/g for the probiotic dairy tofu throughout the tested storage period. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb13640.x |
| format | Article |
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Additionally, modern optimization techniques were applied to attempt to determine the optimal processing conditions and growth rate for the selected probiotics (Lactobacillus. acidophilus, L. casei, Bifidobacteria bifidum, and B. longum). There were 2 stages in this research to accomplish the goal. The 1st stage was to derive surface models using response surface methodology (RSM); the 2nd stage performed optimization on the models using sequential quadratic programming (SQP) techniques. The results were demonstrated to be effective. The most favorable production conditions of dairy tofu were 1% GDL, 0% peptides, 3% isomaltooligosaccharides (IMO), and 18% milk, as confirmed by subsequent verification experiments. Analysis of the sensory evaluation results revealed no significant difference between the probiotic dairy tofu and the GDL analog in terms of texture and appearance (P > 0.05). The viable numbers of probiotics were well above the recommended limit of 10(6) CFU/g for the probiotic dairy tofu throughout the tested storage period.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb13640.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>appearance (quality) ; Bifidobacteria bifidum ; Bifidobacterium bifidum ; Bifidobacterium longum ; Biological and medical sciences ; Dairy products ; dairy tofu ; dried skim milk ; Food industries ; food processing ; Food science ; Fundamental and applied biological sciences. Psychology ; glucono-δ-lactone ; gluconolactone ; Lactobacillus acidophilus ; Lactobacillus casei ; novel foods ; oligosaccharides ; optimization ; prebiotics ; probiotics ; product development ; Quadratic programming ; response surface methodology ; rheological properties ; Rheology ; sensory properties ; sequential quadratic programming ; Soy products ; texture ; viability</subject><ispartof>Journal of food science, 2004-09, Vol.69 (7), p.344-350</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4674-e594b07334211cb9a945e2078102aa9d3bbfd568de79be19faffa15ce29522bb3</citedby><cites>FETCH-LOGICAL-c4674-e594b07334211cb9a945e2078102aa9d3bbfd568de79be19faffa15ce29522bb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2004.tb13640.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2004.tb13640.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16134300$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, M.J</creatorcontrib><creatorcontrib>Chen, K.N</creatorcontrib><creatorcontrib>Lin, C.W</creatorcontrib><title>Sequential quadratic programming for development of a new probiotic dairy tofu with Glucono-delta-lactone</title><title>Journal of food science</title><description>The purpose of this research was to evaluate the effects of various concentrations of glucono-delta-lactone (GDL) and skim milk powder, as well as the addition of prebiotics, on the rheology and probiotic viabilities of dairy tofu. Additionally, modern optimization techniques were applied to attempt to determine the optimal processing conditions and growth rate for the selected probiotics (Lactobacillus. acidophilus, L. casei, Bifidobacteria bifidum, and B. longum). There were 2 stages in this research to accomplish the goal. The 1st stage was to derive surface models using response surface methodology (RSM); the 2nd stage performed optimization on the models using sequential quadratic programming (SQP) techniques. The results were demonstrated to be effective. The most favorable production conditions of dairy tofu were 1% GDL, 0% peptides, 3% isomaltooligosaccharides (IMO), and 18% milk, as confirmed by subsequent verification experiments. Analysis of the sensory evaluation results revealed no significant difference between the probiotic dairy tofu and the GDL analog in terms of texture and appearance (P > 0.05). The viable numbers of probiotics were well above the recommended limit of 10(6) CFU/g for the probiotic dairy tofu throughout the tested storage period.</description><subject>appearance (quality)</subject><subject>Bifidobacteria bifidum</subject><subject>Bifidobacterium bifidum</subject><subject>Bifidobacterium longum</subject><subject>Biological and medical sciences</subject><subject>Dairy products</subject><subject>dairy tofu</subject><subject>dried skim milk</subject><subject>Food industries</subject><subject>food processing</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucono-δ-lactone</subject><subject>gluconolactone</subject><subject>Lactobacillus acidophilus</subject><subject>Lactobacillus casei</subject><subject>novel foods</subject><subject>oligosaccharides</subject><subject>optimization</subject><subject>prebiotics</subject><subject>probiotics</subject><subject>product development</subject><subject>Quadratic programming</subject><subject>response surface methodology</subject><subject>rheological properties</subject><subject>Rheology</subject><subject>sensory properties</subject><subject>sequential quadratic programming</subject><subject>Soy products</subject><subject>texture</subject><subject>viability</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkUuP0zAUhSMEEqXwG7BGgl2CX3mYDUIdWkAVLDqjWVo3iV1cnLhjJ7T99zhKBRI7vLmy9d1zjnWS5IbgjMTz7pARVuQpLSjJKMY8G-r4wHF2fpIsSJnjlFWcPE0WGFOaEsLL58mLEA54urNikZidehxVPxiw6HGE1sNgGnT0bu-h60y_R9p51KpfyrpjF0HkNALUq9ME1cZNeAvGX9Dg9IhOZviBNnZsXO_SVtkBUgvN4Hr1MnmmwQb16jqXyf36093qc7r9vvmy-rhNG16UPFW54DUuGeOUkKYWIHiuKC4rgimAaFld6zYvqlaVolZEaNAaSN4oKnJK65otk7ezbswXvxYG2ZnQKGuhV24MkpQVLkQlInjzD3hwo-9jNkkEZ1WBMYvQ-xlqvAvBKy2P3nTgL5JgOVUgD3KqQE4VyKkCea1AnuPym6sDhAas9tA3JvxVKAjjLLoskw8zdzJWXf7DQX5d3-4Y51EhnRVMGNT5jwL4n7IoWZnLh28bebddiRV7WMsq8q9nXoOTsPcx1f2OYhLTiJwXPGe_AYSGtL0</recordid><startdate>200409</startdate><enddate>200409</enddate><creator>Chen, M.J</creator><creator>Chen, K.N</creator><creator>Lin, C.W</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200409</creationdate><title>Sequential quadratic programming for development of a new probiotic dairy tofu with Glucono-delta-lactone</title><author>Chen, M.J ; Chen, K.N ; Lin, C.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4674-e594b07334211cb9a945e2078102aa9d3bbfd568de79be19faffa15ce29522bb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>appearance (quality)</topic><topic>Bifidobacteria bifidum</topic><topic>Bifidobacterium bifidum</topic><topic>Bifidobacterium longum</topic><topic>Biological and medical sciences</topic><topic>Dairy products</topic><topic>dairy tofu</topic><topic>dried skim milk</topic><topic>Food industries</topic><topic>food processing</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucono-δ-lactone</topic><topic>gluconolactone</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus casei</topic><topic>novel foods</topic><topic>oligosaccharides</topic><topic>optimization</topic><topic>prebiotics</topic><topic>probiotics</topic><topic>product development</topic><topic>Quadratic programming</topic><topic>response surface methodology</topic><topic>rheological properties</topic><topic>Rheology</topic><topic>sensory properties</topic><topic>sequential quadratic programming</topic><topic>Soy products</topic><topic>texture</topic><topic>viability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, M.J</creatorcontrib><creatorcontrib>Chen, K.N</creatorcontrib><creatorcontrib>Lin, C.W</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, M.J</au><au>Chen, K.N</au><au>Lin, C.W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sequential quadratic programming for development of a new probiotic dairy tofu with Glucono-delta-lactone</atitle><jtitle>Journal of food science</jtitle><date>2004-09</date><risdate>2004</risdate><volume>69</volume><issue>7</issue><spage>344</spage><epage>350</epage><pages>344-350</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The purpose of this research was to evaluate the effects of various concentrations of glucono-delta-lactone (GDL) and skim milk powder, as well as the addition of prebiotics, on the rheology and probiotic viabilities of dairy tofu. Additionally, modern optimization techniques were applied to attempt to determine the optimal processing conditions and growth rate for the selected probiotics (Lactobacillus. acidophilus, L. casei, Bifidobacteria bifidum, and B. longum). There were 2 stages in this research to accomplish the goal. The 1st stage was to derive surface models using response surface methodology (RSM); the 2nd stage performed optimization on the models using sequential quadratic programming (SQP) techniques. The results were demonstrated to be effective. The most favorable production conditions of dairy tofu were 1% GDL, 0% peptides, 3% isomaltooligosaccharides (IMO), and 18% milk, as confirmed by subsequent verification experiments. Analysis of the sensory evaluation results revealed no significant difference between the probiotic dairy tofu and the GDL analog in terms of texture and appearance (P > 0.05). The viable numbers of probiotics were well above the recommended limit of 10(6) CFU/g for the probiotic dairy tofu throughout the tested storage period.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb13640.x</doi><tpages>7</tpages></addata></record> |
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| subjects | appearance (quality) Bifidobacteria bifidum Bifidobacterium bifidum Bifidobacterium longum Biological and medical sciences Dairy products dairy tofu dried skim milk Food industries food processing Food science Fundamental and applied biological sciences. Psychology glucono-δ-lactone gluconolactone Lactobacillus acidophilus Lactobacillus casei novel foods oligosaccharides optimization prebiotics probiotics product development Quadratic programming response surface methodology rheological properties Rheology sensory properties sequential quadratic programming Soy products texture viability |
| title | Sequential quadratic programming for development of a new probiotic dairy tofu with Glucono-delta-lactone |
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