Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/1968
Title: ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint
Authors: Vitas, Jasmina 
Malbaša, Radomir 
Jokić, Aleksandar 
Lončar, Eva
Milanović, Spasenija
Issue Date: 29-Mar-2018
Publisher: Zagreb: Croatian Dairy Union
Journal: Mljekarstvo
Abstract: © 2018, Hrvatska Mljekarska Udruga. All rights reserved. Antioxidant activity to stable DPPH radical (AADPPH) and unstable hydroxyl radicals (AA.OH) and nutraceuticals (monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and ascorbic acid) content of kombucha fermented milks with peppermint (KFM-P) were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM) indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.
URI: https://open.uns.ac.rs/handle/123456789/1968
ISSN: 0026704X
DOI: 10.15567/mljekarstvo.2018.0205
Appears in Collections:TF Publikacije/Publications

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