Optimization Process of Black Soybean Natto Using Response Surface Methodology

Abstract

Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (10(1) to 10(9) cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid-soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 10(2) to 10(4) cells/100 g, and fermentation time 30 to 33 h.

Optimization of blended wine quality through maximization of consumer liking

“…Response surface methodology (RSM) can also be used to optimize a product formulation and process conditions (Chu & Resurreccion, 2005;Meullenet, Xiong, & Findlay, 2007;Shih, Yang, & Kuo, 2009). This is done by optimizing a response (dependent variable or output variable) by adjusting levels of independent variables (input variables) which are measurable, controllable and continuous.…”

Optimization Process of Roasted Broken Black Soybean Natto Using Response Surface Methodology

“…2001). In our previous studies, we found that the viscosity was related to the proper growth of the microorganisms by decomposing the natto to produce the mucilage compounds with the enzymes (Shih et al . 2009).…”

“…Traditionally, black soybeans with green cotyledon were used for medicinal purposes as described in Ben Tsao Gong Mu, an ancient Chinese Botanical Encyclopedia, dating back to the early 16th century (Li 1990), or for making black soybean liquor. Black soybean had a higher antioxidative capacity than soybean (Shih et al . 2009).…”

“…To develop healthy food possessing functional properties, a series of studies on black soybean were conducted in our laboratory: black soybean tofu (Shih et al . 2002a,b), touhua or soft soybean curd (Shih and Shiau 2003), black soybean okara natto and black soybean natto (Shih et al . 2006, 2009).…”

Development of Palmyra Palm (<i>Borassus flabellifer</i> Linn.) Fruit Pulp Based Ready-to-Serve Beverage Using Response Surface Methodology

“…In product development and optimisation, response surface methodology (RSM) can be used to model and optimize any response affected by levels of one or more quantitative factors [7]. RSM has been widely applied for optimising processes in the food industry [8][9][10][11][12][13]. Hence the present study was aimed to extract the palmyra palm fruit pulp (PFP), process to decrease the bitter taste and to develop a ready to serve (RTS) beverage from PFP with optimized level of PFP and sugar.…”