APPLICATION OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE EFFECT OF THE CONCENTRATION OF SUGAR AND COMMERCIALS STARTERS ON THE FERMENTATION KINETICS OF YOGURT

  • J.M. Rodríguez-Bernal Facultad de Ingeniería, Universidad de la Sabana
  • J. A. Serna-Jiménez Facultad de Ingeniería, Universidad de la Sabana
  • M.A. Uribe-Bohórquez Facultad de Ingeniería, Universidad de la Sabana
  • B. Klotz Instituto Alpina de Investigación, Alpina Corporativo S.A.
  • M. X. Quintanilla-Carvajal Facultad de Ingeniería, Universidad de la Sabana
Keywords: starters, yogurt, optimization, maximum acidification rate, maximum growth rate

Abstract

In this work, the concentration of two commercials starters (YO-MIXT M (L) 204 and YOFLEX® (Y)) and sugar percentage (5, 7.5 and 10%) were evaluated by optimization response surface methodology (ORSM), in order to identify the higher acidification rate. The starters growth was followed during the acidification process. The results showed that optimal acidification conditions for L were at the lowest value of sugar and the highest value of the starter concentration. In the case of Y the optimal acidification conditions were with the highest starter concentration but at medium sugar levels. Total acidification times were 4.4 and 4.2 hours, respectively. The growth rate for each starter culture was determined by nonlinear regression resulting lower growth rates for streptococcus (0.705 h−1 for L and 0.367 h−1 for Y) than for lactobacillus (0.733 h−1 for L and 0.389 h−1 for Y) in each starter. Finally, significant differences were found in the time necessary to reach the maximum acidification rate for starter cultures evaluated at the same concentration of sugar. This kind of studies should continue because it offers the possibility of growth in the dairy sector by standardizing production processes.

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Published
2020-02-10
How to Cite
Rodríguez-Bernal, J., Serna-Jiménez, J. A., Uribe-Bohórquez, M., Klotz, B., & Quintanilla-Carvajal, M. X. (2020). APPLICATION OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE EFFECT OF THE CONCENTRATION OF SUGAR AND COMMERCIALS STARTERS ON THE FERMENTATION KINETICS OF YOGURT. Revista Mexicana De Ingeniería Química, 13(1), 213-225. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1313
Section
Food Engineering