School of Food Science and Technology, Jiangnan University, Key Laboratory of Food Science and Safety, Ministry of Education, No. 1800, Lihu Road, Wuxi 214122, Jiangsu Province, China; Faculty of Science, Department of Biochemistry, Makerere University, P.O. Box 7062, Kampala, Uganda
Isanga, J., School of Food Science and Technology, Jiangnan University, Key Laboratory of Food Science and Safety, Ministry of Education, No. 1800, Lihu Road, Wuxi 214122, Jiangsu Province, China, Faculty of Science, Department of Biochemistry, Makerere University, P.O. Box 7062, Kampala, Uganda; Zhang, G., School of Food Science and Technology, Jiangnan University, Key Laboratory of Food Science and Safety, Ministry of Education, No. 1800, Lihu Road, Wuxi 214122, Jiangsu Province, China
The peanut milk for yoghurt production was prepared by fortifying peanut milk (∼12 g/100 g total solids) with 4 g/100 g skimmed milk powder. The final product was subjected to physicochemical analysis using cow milk yoghurt (CMY) as a control throughout the study. Peanut milk yoghurt (PMY) had higher protein content, fat, water holding capacity and lower susceptibility to Syneresis than CMY. PMY had lower lactose level (1.73 g/100 ml) compared to CMY (4.93 g/100 ml). Generally both PMY and CMY had high mineral composition and contained high amounts of essential amino acids. PMY also contained a higher proportion of unsaturated fatty acids than saturated fatty acids as compared to CMY. Therefore, in terms of fatty acid composition, PMY could be considered to be more health promoting than CMY. Sensory evaluation revealed that though PMY had better sensory texture scores than CMY, its sensory appearance, flavor and overall acceptability scores were lower than those of CMY. © 2009 Elsevier Ltd. All rights reserved.
Amines; Amino acids; Dairy products; Organic acids; Sugars; Water content; Water quality; Cow milk yoghurt; Essential amino acids; Evaluation; Fatty acid compositions; Mineral compositions; Overall acceptabilities; Peanut milk yoghurt; Physicochemical analysis; Physicochemical parameters; Protein contents; Saturated fatty acids; Sensory evaluations; Skimmed milks; Total solids; Unsaturated fatty acids; Water-holding capacities; Fatty acids; Arachis hypogaea
