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Original Article

Stability and sensory analysis of walnut polypeptide liquid: response surface optimization

ORCID Icon, , , , , & show all
Pages 853-862 | Received 13 Nov 2018, Accepted 22 Feb 2019, Published online: 13 May 2019

Figures & data

Table 1. Levels of test factors for the optimization stability of walnut polypeptide liquid

Table 2. Test factor and level table for response surface methodology. Based on the Box–Benhnken Center combination, the ratio of material to liquid (X1), protein sugar (X2), citric acid (X3) and walnut powder flavor (X4) were selected, the sensory test was optimized using the formulated polypeptide solution (Y) as the response value

Table 3. Walnut peptide liquid taste rating standards according to the Chinese National standards

Table 4. Antioxidant capacity of walnut polypeptide liquid

Table 5. Test sample data and results using Box-Behnken design for walnut polypeptide liquid