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Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono‐δ‐Lactone
Author(s) -
Chen M.J.,
Chen K.N.,
Lin C.W.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13640.x
Subject(s) - probiotic , lactobacillus casei , food science , response surface methodology , skimmed milk , bifidobacterium bifidum , lactobacillus acidophilus , fortification , mathematics , chemistry , fermentation , biology , bacteria , genetics , statistics
The purpose of this research was to evaluate the effects of various concentrations of glucono‐δ‐lactone (GDL) and skim milk powder, as well as the addition of prebiotics, on the rheology and probiotic viabilities of dairy tofu. Additionally, modern optimization techniques were applied to attempt to determine the optimal processing conditions and growth rate for the selected probiotics ( Lactobacillus. acidophilus, L. casei, Bifidobacteria bifidum , and B. longum ). There were 2 stages in this research to accomplish the goal. The 1st stage was to derive surface models using response surface methodology (RSM); the 2nd stage performed optimization on the models using sequential quadratic programming (SQP) techniques. The results were demonstrated to be effective. The most favorable production conditions of dairy tofu were 1% GDL, 0% peptides, 3% isomaltooligosaccharides (IMO), and 18% milk, as confirmed by subsequent verification experiments. Analysis of the sensory evaluation results revealed no significant difference between the probiotic dairy tofu and the GDL analog in terms of texture and appearance ( P < 0.05). The viable numbers of probiotics were well above the recommended limit of 10 6 CFU/g for the probiotic dairy tofu throughout the tested storage period.