Abstract:
In this study,the banana yogurt was used as the research object and the sensory evaluation score was used as a measure indicator. For achieving the maximal sensory evaluation score,three fermentation parameters,including lactobacillus addition,fermentation temperature and fermentation time,were optimized using the Box-Behnken central composite design and the response surface methodology was based on single factor investigations. The optimum process parameters were lactobacillus addition 0.1%,fermentation temperature40℃,fermentation time 7.6h and sensory evaluation scores 15.19. The linear regression model between textural properties and sensory evaluation scores was y(sensory evaluation scores) =18.114-0.157x1( hardness)-3.211x2(adhesiveness)-0.324x4(springiness).
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