Journal of Chemistry / 2021 / Article / Tab 3 / Research Article
Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice Table 3 Matrix of the central composite design for three variables and the measured responses (LAB viability, yeast viability, pH, and overall acceptability).
Run Independent variables Response variables pH Overall acceptability X 1 (whey permeate, % w/v)X 2 (myrte juice, % w/v)X 3 (kefir grains, % w/v)LAB viability (log10 CFU/mL) Yeast viability (log10 CFU/mL) 1 1.0 18 2.6 6.28 ± 0.06 4.15 ± 0.01 5.02 ± 0.01 3.90 ± 0.10 2 4.0 18 2.6 6.80 ± 0.06 4.61 ± 0.06 4.88 ± 0.02 4.90 ± 0.20 3 1.0 42 2.6 6.02 ± 0.03 4.85 ± 0.02 4.78 ± 0.06 4.90 ± 0.10 4 4.0 42 2.6 7.39 ± 0.04 5.68 ± 0.09 4.69 ± 0.04 4.40 ± 0.10 5 1.0 18 4.4 6.98 ± 0.04 5.50 ± 0.07 4.45 ± 0.05 4.10 ± 0.20 6 4.0 18 4.4 7.09 ± 0.02 5.17 ± 0.04 4.41 ± 0.04 4.60 ± 0.10 7 1.0 42 4.4 7.10 ± 0.02 5.11 ± 0.03 4.36 ± 0.03 5.60 ± 0.10 8 4.0 42 4.4 9.23 ± 0.03 6.21 ± 0.07 4.21 ± 0.03 5.10 ± 0.20 9 −0.0 30 3.5 5.47 ± 0.09 4.79 ± 0.01 4.54 ± 0.04 4.90 ± 0.10 10 5.0 30 3.5 8.25 ± 0.04 6.02 ± 0.01 4.39 ± 0.03 4.10 ± 0.00 11 2.5 10 3.5 7.90 ± 0.02 5.19 ± 0.03 4.41 ± 0.05 4.70 ± 0.10 12 2.5 50 3.5 8.30 ± 0.03 5.90 ± 0.06 4.19 ± 0.04 5.60 ± 0.26 13 2.5 30 2.0 6.83 ± 0.06 4.39 ± 0.03 4.65 ± 0.01 4.60 ± 0.10 14 2.5 30 5.0 8.67 ± 0.04 5.29 ± 0.04 3.94 ± 0.05 4.50 ± 0.00 15 2.5 30 3.5 7.60 ± 0.07 5.10 ± 0.02 4.35 ± 0.03 4.40 ± 0.36 16 2.5 30 3.5 7.60 ± 0.03 5.31 ± 0.03 4.31 ± 0.02 3.40 ± 0.10 17 2.5 30 3.5 7.41 ± 0.04 5.25 ± 0.03 4.29 ± 0.08 4.10 ± 0.10 18 2.5 30 3.5 7.70 ± 0.03 5.19 ± 0.06 4.30 ± 0.02 3.95 ± 0.05 19 2.5 30 3.5 7.67 ± 0.02 5.26 ± 0.04 4.29 ± 0.02 4.05 ± 0.35
Overall acceptability score (9-point hedonic scale).