Optimization of process technology and quality analysis of a new yogurt fortified with <i>Morchella esculenta</i>

TONG, Qianqian; YAN, Shoubao; WANG, Shunchang; XUE, Jun

doi:10.1590/fst.45822

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.45822 copy

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

To optimize the process technology of yogurt fortified with M. esculenta, first, the Plackett-Burman experimental design combined with the central composite design (CCD) were used to investigate the effects of four parameters on the sensory score. Then, artificial neural networks (ANN) and genetic algorithm (GA) were used to evaluate the process parameters of the fortified yogurt. Finally, the quality of the yogurt prepared under optimal conditions were observed. The results showed that the optimal parameters from ANN-GA were: 0.2 g of mycelia, 15 g milk powder, 6.4 g sucrose, and a fermentation temperature of 38 °C, with the highest predicted sensory score of 97.1 points, which was more accurate and reliable than CCD. Mycelia of M. esculenta gave the yogurt excellent quality, including good acidity (95 ± 2.85° T) and water holding capacity (64.32 ± 4.25%) after 21 days storage at 4 °C; firmness (12.98 ± 1.25) g, consistency (22.85 ± 0.92) g·sec, stickness (-6.16 ± 0.38) g, stringiness (3.53 ± 0.12) mm, and cohesion index (-6.62 ± 1.75) g·sec. Moreover, the living lactic acid bacteria of the yogurt with M. esculenta (6.23 ± 0.23) × 10⁷ CFU/mL) were significantly higher than that of the control yogurt (5.65 ± 0.31) × 10⁷ CFU/mL. This could provide a theoretical basis and parameter guidance for developing a new functional yogurt.

Keywords:
Morchella; yogurt; central composite design; artificial neural networks; genetic algorithm

Run	Amount of the mycelia of Morchella esculenta (g), A	Amount of milk powder (g), B	Amount of sucrose (g), C	Inoculum size (%), D	Fermentation temperature (°C), E	Fermentation time (h), F	Culture time of starter culture for yogurt (h), G	Sensory score, Y
1	8	18	1	8	42	10	0.5	60 ± 4
2	8	12	1	2	42	6	1	56 ± 3
3	8	18	1	2	38	10	0.5	43 ± 4
4	8	12	5	8	38	10	1	46 ± 2
5	8	18	5	2	38	6	1	68 ± 2
6	2	12	1	8	38	10	1	46 ± 2
7	2	18	5	8	38	6	0.5	81 ± 3
8	2	18	1	8	42	6	1	58 ± 3
9	2	18	5	2	42	10	1	82 ± 2
10	2	12	1	2	38	6	0.5	49 ± 3
11	2	12	5	2	42	10	0.5	75 ± 3
12	8	12	5	8	42	6	0.5	56 ± 3

Run	Amount of the mycelia of Morchella esculenta (g), A	Amount of milk powder (g), B	Amount of sucrose (g), C	Fermentation temperature (°C), D	Experimental sensory score, Y	CCD predicted	ANN predicted
1	5	21	3	40	70	65	71
2	5	15	3	40	65	71	69
3	2	12	1	42	60	64	61
4	2	18	5	42	85	85	83
5	5	15	3	40	66	71	69
6	5	15	3	40	65	71	69
7	8	12	5	38	44	43	38
8	2	12	1	38	55	46	55
9	8	18	1	38	45	47	40
10	2	18	1	42	75	76	76
11	5	9	3	40	40	46	40
12	5	15	3	44	77	72	69
13	8	12	1	42	50	51	50
14	8	18	1	42	57	58	55
15	2	12	5	42	75	73	78
16	5	15	-1	40	50	49	52
17	5	15	7	40	60	62	57
18	-1	15	3	40	75	78	76
19	2	12	5	38	70	68	70
20	2	18	5	38	81	80	81

Source	Sum of squares	df	Mean square	F value	P-value (Prob > F)
Model	1903.33	6	317.22	10.67	0.01
X₁	320.33	1	320.33	10.77	0.0219
X₂	341.33	1	341.33	11.48	0.0195
X₃	768	1	768	25.83	0.0038
X₅	243	1	243	8.17	0.0355
K-K	225.33	1	225.33	7.58	0.0402
L-L	5.33	1	5.33	0.18	0.6895
Residual	148.67	5	29.73
Cor Total	2052	11	R² 0.9276

Source	Sum of squares	df	Mean square	F value	P-value (Prob > F)
Model	5390.78	14	385.06	10.89	< 0.0001
X₁	2773.5	1	2773.5	78.41	< 0.0001
X₂	541.5	1	541.5	15.31	0.0014
X₃	253.5	1	253.5	7.17	0.0172
X₄	384	1	384	10.86	0.0049
X₁X₂	20.25	1	20.25	0.57	0.461
X₁X₃	342.25	1	342.25	9.68	0.0072
X₁X₄	42.25	1	42.25	1.19	0.2917
X₂X₃	0	1	0	0	1
X₂X₄	0	1	0	0	1
X₃X₄	169	1	169	4.78	0.0451
X₁²	352.19	1	352.19	9.96	0.0065
X₂²	377.19	1	377.19	10.66	0.0052
X₃²	377.19	1	377.19	10.66	0.0052
X₄²	68.76	1	68.76	1.94	0.1835
Residual	530.58	15	35.37
Lack of Fit	361.08	10	36.11	1.07	0.5036
Pure Error	169.5	5	33.9
Cor Total	5921.37	29

Factors	CCD model	ANN-GA model
Amount of the mycelia of Morchella esculenta (g)	1.0	0.2
Amount of milk powder (g)	17.5	15.0
Amount of sucrose (g)	4.5	6.4
Fermentation temperature (°C)	42.3	38
Predicted sensory scores	88.3	97.1
Experimental sensory score	84.5	94.2
Deviation (%)	2.7	2.1

	The enumeration of lactic acid bacteria/(CFU/mL)	Frimness/g	Consistency/(g·sec)	Stickness/g	Stringiness/mm	Cohesion Index/(g·sec)
Control yogurt	(5.65 ± 0.31) × 10^7a	11.88 ± 0.22^a	23.50 ± 0.07^a	-6.59 ± 0.22^a	2.96 ± 0.02^a	-6.40 ± 0.25^a
Yogurt fortified with M. esculenta	(6.23 ± 0.23) × 10^8a	12.98 ± 1.25^a	22.85 ± 0.92^a	-6.16 ± 0.38^a	3.53 ± 0.12^b	-6.62 ± 1.75^a

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[1] *Corresponding author: tqq2017@mail.ustc.edu.cn

Run	Amount of the mycelia of Morchella esculenta (g), A	Amount of milk powder (g), B	Amount of sucrose (g), C	Fermentation temperature (°C), D	Experimental sensory score, Y	CCD predicted	ANN predicted
1	5	21	3	40	70	65	71
2	5	15	3	40	65	71	69
3	2	12	1	42	60	64	61
4	2	18	5	42	85	85	83
5	5	15	3	40	66	71	69
6	5	15	3	40	65	71	69
7	8	12	5	38	44	43	38
8	2	12	1	38	55	46	55
9	8	18	1	38	45	47	40
10	2	18	1	42	75	76	76
11	5	9	3	40	40	46	40
12	5	15	3	44	77	72	69
13	8	12	1	42	50	51	50
14	8	18	1	42	57	58	55
15	2	12	5	42	75	73	78
16	5	15	-1	40	50	49	52
17	5	15	7	40	60	62	57
18	-1	15	3	40	75	78	76
19	2	12	5	38	70	68	70
20	2	18	5	38	81	80	81

Run	Amount of the mycelia of Morchella esculenta (g), A	Amount of milk powder (g), B	Amount of sucrose (g), C	Fermentation temperature (°C), D	Experimental sensory score, Y	CCD predicted	ANN predicted
1	5	21	3	40	70	65	71
2	5	15	3	40	65	71	69
3	2	12	1	42	60	64	61
4	2	18	5	42	85	85	83
5	5	15	3	40	66	71	69
6	5	15	3	40	65	71	69
7	8	12	5	38	44	43	38
8	2	12	1	38	55	46	55
9	8	18	1	38	45	47	40
10	2	18	1	42	75	76	76
11	5	9	3	40	40	46	40
12	5	15	3	44	77	72	69
13	8	12	1	42	50	51	50
14	8	18	1	42	57	58	55
15	2	12	5	42	75	73	78
16	5	15	-1	40	50	49	52
17	5	15	7	40	60	62	57
18	-1	15	3	40	75	78	76
19	2	12	5	38	70	68	70
20	2	18	5	38	81	80	81

Run	Amount of the mycelia of Morchella esculenta (g), A	Amount of milk powder (g), B	Amount of sucrose (g), C	Fermentation temperature (°C), D	Experimental sensory score, Y	CCD predicted	ANN predicted
1	5	21	3	40	70	65	71
2	5	15	3	40	65	71	69
3	2	12	1	42	60	64	61
4	2	18	5	42	85	85	83
5	5	15	3	40	66	71	69
6	5	15	3	40	65	71	69
7	8	12	5	38	44	43	38
8	2	12	1	38	55	46	55
9	8	18	1	38	45	47	40
10	2	18	1	42	75	76	76
11	5	9	3	40	40	46	40
12	5	15	3	44	77	72	69
13	8	12	1	42	50	51	50
14	8	18	1	42	57	58	55
15	2	12	5	42	75	73	78
16	5	15	-1	40	50	49	52
17	5	15	7	40	60	62	57
18	-1	15	3	40	75	78	76
19	2	12	5	38	70	68	70
20	2	18	5	38	81	80	81