Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2018.0205
ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint
Jasmina Vitas
orcid.org/0000-0002-6761-1880
; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Radomir Malbaša
; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Aleksandar Jokić
; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Eva Lončar
; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Spasenija Milanović
; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
Sažetak
Antioxidant activity to stable DPPH radical (AADPPH) and unstable hydroxyl radicals (AA.OH) and nutraceuticals (monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and ascorbic acid) content of kombucha fermented milks with peppermint (KFM-P) were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM) indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.
Ključne riječi
kombucha; antioxidants; peppermint; fermented milk; RSM and ANNs
Hrčak ID:
196124
URI
Datum izdavanja:
29.3.2018.
Posjeta: 1.459 *