Optimization Process Of Roasted Broken Black Soybean Natto Using Response Surface Methodology

Abstract

Response surface methodology (RSM) was used to determine the optimum combinations of three factors, roasting time (0–8 min), inoculated bacteria populations (101–105 cells/100 g) and fermentation time (6–30 h), for producing roasted broken black soybean natto. All of the responses (hardness, viscosity and ammonia content) were significantly affected by the three factors. Fermentation time was the most important factor affecting the quality of roasted broken black soybean natto. Optimum combinations were roasting time 1.6–4.0 min, inoculated bacteria populations 103 cells/100 g and fermentation time 23.4–27.0 h.