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Original scientific paper
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 icon 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

Fulltext: english, pdf (920 KB) pages 116-125 downloads: 158* cite
APA 6th Edition
Vitas, J., Malbaša, R., Jokić, A., Lončar, E. & Milanović, S. (2018). ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint. Mljekarstvo, 68 (2), 116-125. https://doi.org/10.15567/mljekarstvo.2018.0205
MLA 8th Edition
Vitas, Jasmina, et al. "ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint." Mljekarstvo, vol. 68, no. 2, 2018, pp. 116-125. https://doi.org/10.15567/mljekarstvo.2018.0205. Accessed 6 Apr. 2020.
Chicago 17th Edition
Vitas, Jasmina, Radomir Malbaša, Aleksandar Jokić, Eva Lončar and Spasenija Milanović. "ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint." Mljekarstvo 68, no. 2 (2018): 116-125. https://doi.org/10.15567/mljekarstvo.2018.0205
Harvard
Vitas, J., et al. (2018). 'ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint', Mljekarstvo, 68(2), pp. 116-125. https://doi.org/10.15567/mljekarstvo.2018.0205
Vancouver
Vitas J, Malbaša R, Jokić A, Lončar E, Milanović S. ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint. Mljekarstvo [Internet]. 2018 [cited 2020 April 06];68(2):116-125. https://doi.org/10.15567/mljekarstvo.2018.0205
IEEE
J. Vitas, R. Malbaša, A. Jokić, E. Lončar and S. Milanović, "ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint", Mljekarstvo, vol.68, no. 2, pp. 116-125, 2018. [Online]. https://doi.org/10.15567/mljekarstvo.2018.0205

Abstracts
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.

Keywords
kombucha; antioxidants; peppermint; fermented milk; RSM and ANNs

Hrčak ID: 196124

URI
https://hrcak.srce.hr/196124

[croatian]

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