Table 1 Experimental design matrix for optimization of AVG enriched synbiotic yogurt produced by L. rhamnosus according to CCD
Independent variables | Dependent variables (responses obtained from the experiment) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Physicochemical analysis | Functional analysis | |||||||||||
Run | X1: AVG conc. (%) | X2: Storage time (days) | pH | acidity (% w/w) | WHC (% w/w) | Syneresis (% w/w) | Protein content (%) | Fat content (%) | Ash content (%) | Viscosity (cp) | Lab count (log cfu/g) | Antioxidant activity (%) |
1 | 2.5 | 14.5 | 3.8 ± 0 | 0.83 ± 0 | 69 ± 0 | 37 ± 0 | 3.4 ± 0 | 3.4 ± 0 | 0.4 ± 0 | 335 ± 0.4 | 7.4 ± 0 | 62 ± 0 |
2 | 0 | 14.5 | 4.1 ± 0 | 0.91 ± 0 | 60 ± 0 | 52 ± 0 | 3.5 ± 0 | 3.4 ± 0 | 0.4 ± 0 | 1639 ± 0.5 | 6.9 ± 0 | 51.7 ± 0 |
3 | 2.5 | 14.5 | 3.9 ± 0 | 0.9 ± 0 | 68 ± 0 | 36 ± 0 | 3.2 ± 0 | 3.4 ± 0 | 0.34 ± 0.4 | 4191 ± 0.7 | 7.1 ± 0.4 | 63 ± 0 |
4 | 2.5 | 14.5 | 3.7 ± 0 | 0.73 ± 0 | 67 ± 0 | 36 ± 0 | 3.3 ± 0 | 3.4 ± 0 | 0.33 ± 0 | 3591 ± 0.8 | 7.6 ± 0.2 | 63 ± 0 |
5 | 2.5 | 14.5 | 3.6 ± 0 | 0.88 ± 0 | 69 ± 0 | 39 ± 0 | 3.24 ± 0 | 3.4 ± 0 | 0.4 ± 0 | 3979 ± 0.6 | 7.2 ± 0.2 | 61 ± 0 |
6 | 5 | 14.5 | 3.6 ± 0 | 1.1 ± 0 | 72 ± 0 | 29 ± 0 | 3.2 ±  | 3.3 ± 0.5 | 0.4 ± 0 | 5193 ± 0.2 | 8.2 ± 0.2 | 70 ± 0 |
7 | 2.5 | 14.5 | 4 ± 0 | 0.83 ± 0 | 71 ± 0 | 38 ± 0 | 3.21 ± 0 | 3.4 ± 0 | 0.4 ± 0.3 | 3667 ± 0.4 | 7.9 ± 0 | 59 ± 0 |
8 | 0 | 1 | 4.4 ± 0 | 0.56 ± 0 | 54 ± 0 | 51 ± 0 | 3.4 ± 0 | 3.5 ± 0 | 0.4 ± 0 | 1520 ± 0.2 | 7.5 ± 0 | 49 ± 0 |
9 | 2.5 | 1 | 4 ± 0 | 0.6 ± 0 | 64 | 44 ± 0 | 3.4 ± 0 | 3.4 ± 0 | 0.39 ± 0 | 3025 ± 0 | 8.1 ± 0 | 59 ± 0 |
10 | 0 | 28 | 4 ± 0 | 1.24 ± 0.1 | 66 ± 0.1 | 45 ± 0.1 | 3.24 ± 0.3 | 3.41 ± 0.2 | 0.41 ± 0.2 | 1121 ± 0 | 5.31 ± 0.2 | 55.7 ± 0.3 |
11 | 5 | 1 | 4.2 ± 0 | 0.65 ± 0.4 | 70 ± 0.03 | 38 ± 0.2 | 3.36 ± 0.3 | 3.3 ± 0.2 | 0.36 ± 0.4 | 4520 ± 0 | 8.41 ± 0.3 | 63.1 ± 0.5 |
12 | 2.5 | 28 | 3.8 ± 0 | 0.93 ± 0.1 | 69 ± 0 | 34 ± 0 | 3.2 ± 0.5 | 3.31 ± 0 | 0.39 ± 0.3 | 3635 ± 0.1 | 6.9 ± 0.1 | 67 ± 0.3 |
13 | 5 | 28 | 3.4 ± 0 | 1.33 ± 0 | 77 ± 0 | 30 ± 0 | 3.11 ± 0 | 3.16 ± 0 | 0.41 ± 0 | 4732 ± 0 | 7.9 ± 0 | 72.4 ± 0 |
Independent variables | Â | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
Functional analysis | Texture analysis | Sensory analysis | |||||||||
Run | Proteolytic activity (%) | inhibition of E.coli (%) | Inhibition of L.monocytogenes (%) | Hardness (N) | Gumminess (N) | Adhesiveness (N) | Cohesiveness (N) | Taste | mouthfeel | appearance | Overall acceptability |
1 | 0.5 ± 0 | 7.9 ± 0 | 8.5 ± 0 | 33 ± 0 | 1.1 ± 0 | 22.3 ± 0 | 0.64 ± 0.3 | 7.5 ± 0.5 | 7.5 ± 0.6 | 7.3 ± 0.02 | 7.5 ± 0.5 |
2 | 0.42 ± 0 | 5.32 ± 0.4 | 5.17 ± 0 | 43.1 ± 0 | 1.65 ± 0 | 28.8 ± 0 | 0.62 ± 0.2 | 7.3 ± 0.5 | 7 ± 0.7 | 7.2 ± 0.7 | 7.8 ± 0.5 |
3 | 0.5 ± 0 | 7.43 ± 0.6 | 7.9 ± 0.4 | 34.3 ± 0 | 1.14 ± 0 | 21.3 ± 0 | 0.63 ± 0.4 | 7.5 ± 0.5 | 7.5 ± 0.3 | 7.3 ± 0.5 | 7.5 ± 0.4 |
4 | 0.5 ± 0 | 8.5 ± 0.3 | 6.7 ± 0 | 35.6 ± 0 | 1.2 ± 0 | 21.5 ± 0.3 | 0.64 ± 0.6 | 7.5 ± 0.5 | 7.5 ± 0.6 | 7.3 ± 0.2 | 7.5 ± 0.32 |
5 | 0.5 ± 0 | 7.45 ± 0 | 7.5 ± 0 | 37 ± 0 | 1.23 ± 0 | 20.6 ± 0.6 | 0.64 ± 0.5 | 7.5 ± 0.5 | 7.5 ± 0.6 | 7.3 ± 0.2 | 7.5 ± 0.12 |
6 | 0.42 ± 0.8 | 8.43 ± 0.4 | 7 ± 0 | 28.3 ± 0 | 0.63 ± 0.3 | 19.5 ± 0.5 | 0.67 ± 0.4 | 7.2 ± 0.5 | 7.6 ± 0.5 | 7.1 ± 0.2 | 7.2 ± 0.2 |
7 | 0.5 ±  | 7.4 ± 0 | 7.6 ± 0 | 35.7 ± 0 | 1.25 ± 0 | 21.7 ± 0.2 | 0.64 ± 0 | 7.5 ± 0.5 | 7.5 ± 0.5 | 7.3 ± 0.3 | 7.5 ± 0.4 |
8 | 0.4 ± 0.3 | 4.1 ± 0.3 | 3.33 ± 0 | 44.6 ± 0.4 | 1.47 ± 0.3 | 30.5 ± 0 | 0.62 ± 0 | 8 ± 0.07 | 8.5 ± 0.5 | 8 ± 0.3 | 8.5 ± 0.4 |
9 | 0.5 ± 0 | 6 ± 0 | 4 ± 0 | 34 ± 0 | 0.7 ± 0 | 22. ± 0 | 0.6 ± 0 | 8 ± 0.4 | 8.1 ± 0.5 | 7.7 ± 0.6 | 8 ± 0.5 |
10 | 0.44 ± 0 | 7.34 ± 0.2 | 6.9 ± 0.1 | 42.1 ± 0 | 1.78 ± 0 | 27.1 ± 0.2 | 0.64 ± 0.11 | 7 ± 0.5 | 6.9 ± 0 | 6.8 ± 0.3 | 7.7 ± 0 |
11 | 0.51 ± 0 | 6.4 ± 0.1 | 6.3 ± 0.2 | 29.2 ± 0 | 0.51 ± 0.3 | 18.9 ± 0.3 | 0.65 ± 0.32 | 7.5 ± 0.5 | 7.8 ± 0.4 | 7.5 ± 0.4 | 8 ± 0.31 |
12 | 0.51 ± 0 | 9.2 ± 0.4 | 9.7 ± 0.3 | 37 ± 0.2 | 1.38 ± 0.5 | 19.2 ± 0.12 | 0.66 ± 0.62 | 7 ± 0.4 | 6.8 ± 0.3 | 7 ± 0.3 | 7 ± 0.5 |
13 | 0.6 ± 0 | 13.5 ± 0 | 12.19 ± 0 | 29 ± 0 | 0.74 ± 0 | 23 ± 0 | 0.68 ± 0 | 7.1 ± 0 | 7.3 ± 0.2 | 6.9 ± 0.6 | 7 ± 0.4 |