Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt

Fidelis, Kpodo Mawunyo Kwasi; Emmanuel, Afoakwa Ohene; Betty, Amoa Bediako; Firibu, Saalia Kwesi

doi:10.11648/j.ijnfs.20140303.19

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…Each panelist was provided with samples of fermented cowpea milk of different flavours, a carrot and a glass of water to cleanse their palates before and in between the tasting. They rated their degree of liking for appearance, aroma, taste, texture and overall acceptability on a nine-point hedonic scale where 1 = like extremely, 5 = neither like nor dislike and 9 = dislike extremely [23].…”

Section: Sensory Evaluation Of Fermented Cowpea Milkmentioning

confidence: 99%

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Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

Aduol

Onyango

Imathiu

2020

EJFOOD

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Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i) Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (DT) or (iii) Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus (GT). Proximate composition of raw and fermented cowpea milk was determined using the AOAC methods. Lactic acid bacteria survival and sensory attributes of the fermented cowpea milk was also determined. Crude fat decreased significantly (P<0.05) after fermentation except for GT culture which led to 33.2% increase. Crude fiber was not detected in all the samples. Fermentation with GT also led to increase in protein content, although this was not significant. A decrease was observed for carbohydrate content, after fermentation, with DT culture leading to the highest decrease of 7.1%. There was a general increase in microbial growth during the first two weeks of storage (refrigeration at 4˚C). Thereafter the number reduced to Log10 4.11 cfu/ml on the 28th day of storage. No significant differences were observed for sensory attributes of taste, texture and overall acceptability. However, aroma and appearance had significant differences among the samples (P<0.05). The study demonstrated that nutritional quality of cowpea milk can be achieved through fermentation. Also, cowpea milk fermented with lactic acid bacteria produce a yoghurt-like product that can be sweetened to taste and be acceptable to consumers. The study therefore recommends that more work should be done to improve the sensory acceptability of the products and that their potential health benefits should be determined through in vivo studies.

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Section: Sensory Evaluation Of Fermented Cowpea Milkmentioning

confidence: 99%

“…In the present study, sensory evaluation was done for fermented cowpea milk with sugar & flavour and without sugar to test the preference based on sweetness. Rating was done for appearance, aroma, taste and texture on anine-point hedonic scale where 1 = like extremely, 5 = neither like nor dislike and 9 = dislike extremely [23].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

Aduol

Onyango

Imathiu

2020

EJFOOD

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Development and Assessment of Conformance of Cowpea Flour for Cake Production

Akosua¹

2015

IJNFS

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Abstract:Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpeawheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 o C) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 o C produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.

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Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk

Fidelis¹,

Afoakwa²,

Saalia³

et al. 2016

AJFAND

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Milk blends from legumes are potential nutritional substitutes in cultures where cow milk is used for yoghurt production. Peanut and soy based products have been considered to have poor sensory characteristics due to the beany and off-flavours they generate in food products that contain them. The high polyunsaturated fatty acid content of legumes makes these products susceptible to lipid oxidation leading to rancidity and development of off-flavours. Acceptability ratings of these products have been significantly lower than the traditional dairy products. Nonetheless, food scientists are still faced with the challenge of formulating foods that are appealing and acceptable to consumers, but still contain significant amounts of these oilseed proteins for their health benefits. The development of a storage stable yoghurt product from these vegetable seeds has the potential to increase utilization and market for peanut and soy beans. The study investigated the keeping quality of Soy-peanut-cow milk yoghurt (SPCY), Defatted peanut-soy milk yoghurt (DPSY) and Cow milk yoghurt (CMY) refrigerated at 5°C over a period of 21 days during storage. Volatile flavor compounds in the different yoghurt samples were determined by static head space technique using Gas ChromatographyMass Spectrometer (GC-MS). Titratable acidity increased in all samples after one week of storage but was highest in CMY (1.2% -2.60%) followed by DPSY (0.57% -0.89%). SPCY had the least titratable acidity value (0.23% -0.44%). CMY and DPSY were more susceptible to syneresis. Free fatty acid (FFA) and peroxide value (PV) were high in the full fat product compared to defatted product and cow milk yoghurt. Flavour analysis using GC-MS identified aldehydes, alcohols, organic acids and furans as the volatile flavour components in the yoghurts studied. The defatted vegetable milk yoghurt (DPSY) had better storage keeping qualities than the whole fat vegetable milk yoghurt (SPCY) and the control (CMY). Defatting of oilseeds prior to use in food formulations can enhance the storage stability of the products. Utilization of less expensive and available indigenous crops such as soy beans and peanut in yoghurt production will help reduce the cost of the product in some developing countries.

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Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt

Cited by 4 publications

References 12 publications

Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

Development and Assessment of Conformance of Cowpea Flour for Cake Production

Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk

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