Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
Table 5
Levels of total phenolic content and antioxidant activities before and after fermentation for each beverage.
Exp
Total phenolic content (mg GAE/mL)
Antioxidant activities (%)
Unfermented
Fermented
Unfermented
Fermented
1
48.75b ± 0.70
57.58b ± 0.69
60.88a ± 0.51
68.40b ± 0.67
2
49.88b ± 0.17
59.75c ± 0.56
63.15b ± 0.91
72.60fg ± 0.31
3
58.46de ± 0.70
64.80e ± 0.56
63.88b ± 0.45
71.25de ± 0.75
4
57.20d ± 0.96
63.60de ± 0.47
65.77c ± 0.74
75.60h ± 0.43
5
52.75c ± 0.63
69.97fg ± 0.49
60.76a ± 0.62
70.80cd ± 0.28
6
59.00ef ± 0.44
70.68g ± 0.39
65.20c ± 0.42
73.60g ± 0.38
7
57.25d ± 0.89
85.00i ± 0.14
69.45e ± 0.77
91.36l ± 0.70
8
58.91ef ± 0.96
89.45j ± 0.62
71.49f ± 0.41
95.95m ± 0.76
9
60fg ± 0.45
82.20h ± 0.26
67.77d ± 0.35
80.45i ± 0.65
10
63.89h ± 0.28
81.69h ± 0.70
71.67f ± 0.88
85.62j ± 0.65
11
45.11a ± 0.19
55.25a ± 0.34
60.78a ± 0.75
69.80c ± 0.24
12
60.68g ± 0.51
90.45j ± 0.79
75.94g ± 0.53
91.60l ± 0.51
1 3
58.30de ± 0.91
69.30f ± 0.77
60.76a ± 0.36
65.25a ± 0.32
14
58.91ef ± 0.96
81.20h ± 0.26
68.25de ± 0.91
89.85k ± 0.51
15
52.10c ± 0.28
63.10d ± 0.67
65.61c ± 0.57
71.50def ± 0.33
16
52.73c ± 0.40
62.50d ± 0.14
65.61c ± 0.12
72.05ef ± 0.84
17
51.77c ± 0.33
63.01d ± 0.09
65.96c ± 0.15
71.95def ± 0.84
18
52.77c ± 0.45
62.90d ± 0.84
65.23c ± 0.30
72.42ef ± 0.79
19
52.05c ± 0.44
63.05d ± 0.93
66.12c ± 0.12
71.15de ± 0.30
Values are expressed as mean ± standard deviation (three determinations). Data in the same row with different superscript letters are significantly different at .