Publication:
Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology

dc.contributor.authorUsta-Görgün, Buse
dc.contributor.authorYılmaz-Ersan, Lütfiye
dc.contributor.authorŞahin, Saliha
dc.contributor.buuauthorUsta-Görgün, Buse
dc.contributor.buuauthorYILMAZ ERSAN, LÜTFİYE
dc.contributor.buuauthorŞAHİN, SALİHA
dc.contributor.departmentBursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.
dc.contributor.researcheridAAH-2892-2021
dc.contributor.researcheridGHG-7570-2022
dc.contributor.researcheridAAG-8219-2021
dc.date.accessioned2024-09-23T07:55:28Z
dc.date.available2024-09-23T07:55:28Z
dc.date.issued2022-06-13
dc.description.abstractResponse surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate (x(1)), dilution temperature (x(2)), pasteurization time (x(3)) and pasteurization temperature (x(4)). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content. The optimal conditions (x(1), x(2), x(3) and x(4)) determined for development of chestnut based functional beverage were a dilution rate of 25.19 g/100 mL, a dilution temperature of 37.562 degrees C, a pasteurization time of 24.996 min. and a pasteurization temperature of 84.433 degrees C. After comparing the predicted and experimental results, the multi-response surface methodology was more stable with a good correlation for a functional chestnut beverage.
dc.identifier.doi10.1007/s13197-022-05475-4
dc.identifier.endpage3219
dc.identifier.issn0022-1155
dc.identifier.issue8
dc.identifier.startpage3210
dc.identifier.urihttps://doi.org/10.1007/s13197-022-05475-4
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-022-05475-4
dc.identifier.urihttps://hdl.handle.net/11452/45027
dc.identifier.volume59
dc.identifier.wos000809697100001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer India
dc.relation.bap(DDP (Z) 2019/8
dc.relation.journalJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.relation.tubitak118O428
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCastanea-sativa-mill.
dc.subjectAntioxidant capacity
dc.subjectCultivars
dc.subjectAcid
dc.subjectOptimization
dc.subjectResponse surface methodology
dc.subjectChestnut beverage
dc.subjectCcd
dc.subjectFood science & technology
dc.titleOptimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5b29021f-7d33-48d9-b980-48390664fbe5
relation.isAuthorOfPublication4b87bb21-e6b9-4caf-a469-4b4fad49f199
relation.isAuthorOfPublication.latestForDiscovery5b29021f-7d33-48d9-b980-48390664fbe5

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