Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

<table class="table-group" id="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Response variables</td><td class="align_center">Experimental</td><td class="align_center">Predicted</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">TPC (mg GAE/mL)</td><td class="align_center">81.56 ± 0.78</td><td class="align_center">82.77</td></tr><tr><td class="align_left">DPPH (%)</td><td class="align_center">91.61 ± 0.61</td><td class="align_center">91.26</td></tr><tr><td class="align_left">LAB viability (log<sub>10</sub> CFU/mL)</td><td class="align_center">8.53 ± 0.30</td><td class="align_center">8.64</td></tr><tr><td class="align_left">Yeast viability (log<sub>10</sub> CFU/mL)</td><td class="align_center">6.21 ± 0.27</td><td class="align_center">6.01</td></tr><tr><td class="align_left">pH</td><td class="align_center">4.18 ± 0.02</td><td class="align_center">4.24</td></tr><tr><td class="align_left">OA score</td><td class="align_center">5.41 ± 0.25</td><td class="align_center">5.37</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Mean values ± standard deviation (duplicate determination); OA score on 1–9 scale (with 100% <i>d</i> (<i>i</i>): the percentage of calculated desirability).<br/></div></td></tr></table>

<div>Predicted and experimental values of responses under optimum conditions.</div>

Journal of Chemistry

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Table 6

Table 6: Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice 

Table 6 | Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice 