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响应面法优化鹰嘴豆红枣凝固型酸奶的工艺研究.docx

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响应面法优化鹰嘴豆红枣凝固型酸奶的工艺研究 Title:OptimizationofChickpeaDateSolidifiedYoghurtusingResponseSurfaceMethodology Abstract: Thisstudyaimedtooptimizetheprocessofproducingchickpeadatesolidifiedyoghurtusingresponsesurfacemethodology(RSM).Yoghurtisahealthyandpopulardairyproduct,andtheadditionofchickpeaanddatecanenhanceitsnutritionalprofile.TheRSMtechniquewasemployedtodeterminetheoptimallevelsofchickpeaanddateconcentrations,fermentationtime,andincubationtemperaturetoimprovethesensoryattributesoftheyoghurt.Theresultsrevealedthattheoptimizedconditionssignificantlyenhancedtheoverallacceptabilityofthechickpeadatesolidifiedyoghurt.Thisresearchprovidesvaluableinsightsforthedevelopmentofnutritiousandappealingdairyproducts. 1.Introduction Yoghurtisafermenteddairyproductknownforitsnutritionalbenefitsandpositiveimpactonguthealth.Itisrichinprobiotics,proteins,vitamins,andminerals.Inrecentyears,consumerdemandforyoghurtwithenhancednutritionalprofileshasincreased.Onewaytoachievethisisbyincorporatingplant-basedingredients,suchaschickpeaanddate,whichareknownfortheirhealthbenefits.Chickpeaisagoodsourceofproteinanddietaryfiber,whiledatesarerichinvitamins,minerals,andantioxidants.Combiningtheseingredientsinyoghurtcanprovideauniquetasteandadditionalhealthbenefits. 2.MaterialandMethods 2.1ExperimentalDesign: Thestudyemployedresponsesurfacemethodology(RSM),whichisastatisticaltechniqueusedtooptimizetheprocessparametersandevaluatetheinteractionsbetweenthem.Acentralcompositedesign(CCD)wasemployedtoevaluatetheeffectoffourindependentvariables(chickpeaconcentration,dateconcentration,fermentationtime,andincubationtemperature)onthesensoryattributesofthechickpeadatesolidifiedyoghurt. 2.2PreparationofChickpeaDateSolidifiedYoghurt: Chickpeadatesolidifiedyoghurtwaspreparedbyaddingchickpeaflouranddatepastetotheyoghurtbase.Themixturewasthenfermentedwiththestartercultureandincubatedataspecifictemperature.Thesensoryattributes,includingtaste,texture,aroma,andoverallacceptability,wereevaluatedusinga9-pointhedonicscale. 2