Optimization Process of Black Soybean Natto Using Response Surface Methodology

Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (101 to 109 cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and...

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Bibliographic Details
Published in:Journal of food science 2009-08, Vol.74 (6), p.M294-M301
Main Authors: Shih, Ming-Chih, Yang, Kai-Ts'ung, Kuo, Sue-Tzu
Format: Article
Language:English
Subjects:
Bacillus - growth & development
Bacillus - metabolism
Bacteria
Biological and medical sciences
black soybean
Confidence Intervals
Cooking
Fermentation
Food Handling - methods
Food industries
Food Microbiology
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glycine max
Hardness
Heating
Hot Temperature
Models, Statistical
natto
Optimization
optimization process
Populations
Quality Control
Research Design
Response surface methodology
response surface methodology (RSM)
Soy Foods
Soybeans
Time Factors
Viscosity
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Summary:Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (101 to 109 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 102 to 104 cells/100 g, and fermentation time 30 to 33 h.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2009.01238.x