Production and evaluation of some physicochemical parameters of peanut milk yoghurt

Isanga, Joel; Guo-nong, Zhang

doi:10.1016/j.lwt.2009.01.014

Cited by 150 publications

(131 citation statements)

References 21 publications

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“…Equally corresponding values of 2.84 and 5.49 % reported for cow milk were significantly lower than ours (Isanga and Zhang 2009). Much high value of protein content (7.64 %) was recently reported for soya milk (Manhal and Kamal 2010).…”

Section: Validation Of the Modelscontrasting

confidence: 69%

“…Protein and sugar contents of M. cochinchinensis milk produced at optimum condition were higher than corresponding values of 3.71 and 0.84 % reported for peanut milk (Isanga and Zhang 2009). Equally corresponding values of 2.84 and 5.49 % reported for cow milk were significantly lower than ours (Isanga and Zhang 2009).…”

Section: Validation Of the Modelscontrasting

confidence: 65%

“…It may be produced by soaking and grinding full-fat raw beans with water to produce a slurry, subject to filtration (Chan and Beuchat 1992). Alternatively, it may also be produced by grinding unsoaked roasted beans, raw full-fat, or partially defatted beans to form flour to which water may later be added to make an emulsion (Isanga and Zhang 2009). Heating is commonly applied during the vegetable milk process, mostly to ensure food safety and extend the shelf life of the product.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies are reported on production of soya milk, sesame milk, and peanut milk (Isanga and Zhang 2009;Malaki et al 2008;Mullin et al 2001;Rinaldoni et al 2012). In all cases, the bean flour to water ratio, temperature and time of extraction vary greatly from one legume seed variety to another and between producers.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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Section: Validation Of the Modelscontrasting

confidence: 69%

Section: Validation Of the Modelscontrasting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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“…The titratable acidity and pH of yogurt samples were also measured during the storage period. Water holding capacity (WHC) of red yeast rice flour yogurt was determined according to the method of AOAC [14], Isanga and Zhang [15] with slight modifications. Ten grams of yogurt was measured into an oven dried centrifuge tube and centrifuged at 4600 rpm for 30 min and the WHC was calculated as follows:…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow's milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bifidum in RYRF yogurts (> 7 log cfu. g -1 ) was more than that of plain yogurts (> 6 log cfu. g -1 ) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bifidum in bio-yoghurt as functional food.

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Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

Zhao

Feng

Mao

2020

Food Science & Nutrition

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Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%–4.0% (w/w) buttermilk powder was added to low‐fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low‐fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross‐links of the microstructure were enhanced greatly with addition of 1.0%‐2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low‐fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low‐fat yogurt.

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Production and evaluation of some physicochemical parameters of peanut milk yoghurt

Cited by 150 publications

References 21 publications

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

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