Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Experimental design matrix with the variables temperature (X1), moisture (X2), probiotic (X3) and inulin (X4) for protein supplement fermentation and mean values (standard deviation) of the responses (n = 3) pH (Y1) and lactic acid (Y2) in the first (1st day) and fifth day (5th day) of fermentation
| Variables | Responses | |||||||
|---|---|---|---|---|---|---|---|---|
| Trial | Temperature (ºC) | Moisture (%) | Probiotic (%) | Inulin (%) | pH | pH | Lactic acid (%) | Lactic acid (%) |
| 1ºd | 5ºd | 1ºd | 5ºd | |||||
| 1 | 35.00 | 36.00 | 7.50 | 1.00 | 5.48 (0.03) | 5.35 (0.02) | 1.33 (0.02) | 1.40 (0.05) |
| 2 | 45.00 | 36.00 | 7.50 | 3.00 | 5.31 (0.03) | 5.28 (0.05) | 1.39 (0.02) | 1.40 (0.05) |
| 3 | 35.00 | 76.00 | 7.50 | 3.00 | 5.62 (0.01) | 3.88 (0.01) | 0.47 (0.01) | 1.54 (0.01) |
| 4 | 45.00 | 76.00 | 7.50 | 1.00 | 5.67 (0.01) | 3.58 (0.01) | 0.43 (0.01) | 2.00 (0.03) |
| 5 | 35.00 | 36.00 | 12.50 | 3.00 | 5.48 (0.01) | 5.34 (0.01) | 1.35 (0.01) | 1.49 (0.02) |
| 6 | 45.00 | 36.00 | 12.50 | 1.00 | 5.37 (0.02) | 5.34 (0.01) | 1.35 (0.01) | 1.45 (0.01) |
| 7 | 35,00 | 76.00 | 12.50 | 1.00 | 5.38 (0.02) | 3.98 (0.01) | 0.63 (0.01) | 1.48 (0.03) |
| 8 | 45.00 | 76.00 | 12.50 | 3.00 | 5.28 (0.01) | 3.62 (0.01) | 0.51 (0.01) | 1.83 (0.01) |
| 9 | 40.00 | 56.00 | 10.00 | 2.00 | 5.38 (0.05) | 3.71 (0.02) | 0.87 (0.02) | 2.89 (0.12) |
| 10 | 40,00 | 56.00 | 10.00 | 2.00 | 5.39 (0.10) | 3.70 (0.03) | 0.90 (0.04) | 2.91 (0.05) |
| 11 | 40.00 | 56.00 | 10.00 | 2.00 | 5.37 (0.07) | 3.70 (0.01) | 0.90 (0.03) | 3.18 (0.03) |
| 12 | 40.00 | 56.00 | 10.00 | 2.00 | 5.46 (0.06) | 3.72 (0.01) | 0.90 (0.02) | 3.02 (0.01) |
Experimental design matrix with the variables temperature (X1), moisture (X2) and mean values (standard deviation) of the responses (n = 3) pH (Y1), lactic acid produced (Y2) and lactic bacteria (Y3) after fermentation of the protein supplement
| Variables | Responses | ||||
|---|---|---|---|---|---|
| Trial | Temperature (ºC) | Moisture (%) | pH | Lactic acid (%) | Lactic bacteria (CFU g−1) |
| 1 | 40.00 | 56.00 | 3.83 (0.01) | 1.47 (0.01) | 2.4 (0.1) × 109 |
| 2 | 45.00 | 56.00 | 3.92 (0.01) | 1.33 (0.01) | 3.3 (0.3) × 108 |
| 3 | 40.00 | 76.00 | 3.49 (0.01) | 1.56 (0.02) | 3.5 (0.2) × 109 |
| 4 | 45.00 | 76.00 | 3.69 (0.01) | 1,08 (0.01) | 2.8 (0.1) × 108 |
| 5 | 38.96 | 66.00 | 3.64 (0.01) | 1.66 (0.02) | 3.8 (0.1) × 109 |
| 6 | 46.04 | 66.00 | 3.82 (0.01) | 1.36 (0.01) | 3.5 (0.1) × 108 |
| 7 | 42.50 | 51.86 | 3.96 (0.01) | 1.38 (0.03) | 2.1 (0.2) × 109 |
| 8 | 42.50 | 80.14 | 3.66 (0.01) | 1.06 (0.01) | 2.8 (0.1) × 108 |
| 9 | 42.50 | 66.00 | 3.76 (0.01) | 1.34 (0.02) | 3.2 (0.1) × 108 |
| 10 | 42.50 | 66,00 | 3.76 (0.01) | 1.31 (0.03) | 3.1 (0.2) × 108 |
| 11 | 42.50 | 66.00 | 3.75 (0.01) | 1.35 (0.06) | 3.6 (0.1) × 108 |
| 12 | 42.50 | 66.00 | 3.75 (0.01) | 1.36 (0.13) | 3.7 (0.1) × 108 |