期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2018
卷号：22
期号：2
页码：67-75
DOI：10.2478/aucft-2018-0014
出版社：Walter de Gruyter GmbH
摘要：Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.
