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Abstract：
In this present study, a three-factor Box-Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25-0.75%w/v) as a source of milk protein, inulin (1-2%w/v), and honey (4-6%w/v) for production of high-quality goat milk yoghurt (GMY). The resulting ANOVA and response surface equations revealed the significant effect (p < 0.05) of these variables on the various attributes such as total solid (%), pH, titratable acidity [(LA) % by weight], syneresis (%), DPPH (% inhibition), viscosity (m.Pa⋅s), whiteness index (WI), and overall acceptability (OA). The coefficient of determination (R2) for all response variables ranged from 0.88 to 0.99. Lack-of-fit tests resulted in non-significant F-values. The optimal conditions were determined as SMP/WPC at 0.36%w/v, inulin at 1.00%w/v, and honey at 6.00%w/v. The optimum values for total solid, pH, titratable acidity, syneresis, DPPH, viscosity, WI, and OA were 22.03, 4.46, 0.77, 6.34, 25.20, 182.30, 76.29 and 8.37, respectively with desirability value of 0.95.
摘要：
在本研究中,一个三因素的Box-Behnken,响应面法（RSM）设计用于优化脱脂奶粉（SMP）/乳清蛋白浓缩物（WPC）比例（0.25-0.75％w/v）作为乳蛋白来源，菊粉（1-2%w/v），和蜂蜜（4-6％w/v）用于生产优质羊奶酸奶（GMY）。得到的方差分析和响应面方程揭示了这些变量对各种属性的显著影响(p<0.05)，如总固体(%)，pH值,可滴定酸度[(LA)重量%]，脱水收缩(%),DPPH(%抑制),粘度(m.Pa·s)，白度指数（WI），和总体可接受性（OA）。所有响应变量的决定系数(R2)范围为0.88至0.99。缺乏拟合测试导致不显著的F值。最佳条件确定为SMP/WPC在0.36%w/v，菊粉为1.00%w/v，和蜂蜜在6.00%w/v。总固体的最佳值，pH值,可滴定酸度，脱水收缩,DPPH,粘度,WI,OA分别为22.03、4.46、0.77、6.34、25.20、182.30、76.29和8.37，期望值为0.95。
