Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production
ABSTRACT
Optimization of
isolation and performance evaluation of Saccharomyces
cerevisiae from palm wine at different proofing time during bread
production was investigated using response surface methodology and central
composite design. Yeast quantity (X1), proofing time (X2)
and improver quantity (X3) were the independent variables
considered, while bread production was the response variable. Results showed
that X1, X2 and X3 had a significant effect on
the bread runs (P<0.05). The
correlation coefficient of 11.485, 12.539, 9.273937, 10.14511, 10.729, 6.523,
11.000, 7.297 and 5.158 observed between the predicted and actual values for
the response variables are evidence that that the regression model can
represent the experimental data well. The coefficient of determination, R2
of most of the response variables were higher than 0.8. Based on the response
surface and superimposed plots, the selected optimal formulation of bread
production with desired sensory quality was observed by incorporating with
4.78g of X1, 40mins of X2 and 1.02g of X3. The
result of this study showed that Saccharomyces
cerevisiae from palm wine can be used to produce bread in the food
industry.
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MICHAEL, U (2023). Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production. Repository.mouau.edu.ng: Retrieved May 04, 2024, from https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2
UNIVERSITY, MICHAEL. "Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 20 Jun. 2023, https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2. Accessed 04 May. 2024.
UNIVERSITY, MICHAEL. "Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 20 Jun. 2023. Web. 04 May. 2024. < https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2 >.
UNIVERSITY, MICHAEL. "Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production" Repository.mouau.edu.ng (2023). Accessed 04 May. 2024. https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2