<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R<sup>2</sup>) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% <italic>L. plantarum</italic> as starter strain at 6 days of fermentation time.</p></abstract>

Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

Ethiopian Agricultural Research Council Secretariat

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one...

Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

Publicado en línea: 03 ene 2019

Páginas: 67 - 75

DOI: https://doi.org/10.2478/aucft-2018-0014

Palabras clave
D-optimal design, sensory analysis, physicochemical properties, color analysis

© 2018 Helen Weldemichael et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

Publicado en línea: 03 ene 2019

Páginas: 67 - 75

DOI: https://doi.org/10.2478/aucft-2018-0014

Palabras claveD-optimal design, sensory analysis, physicochemical properties, color analysis

© 2018 Helen Weldemichael et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
D-optimal design, sensory analysis, physicochemical properties, color analysis