An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk

Sunny‐Roberts, Elizabeth Oluwaseun; Otunola, E.T.; Iwakun, B. T.

doi:10.1007/s00217-004-0880-y

Cited by 20 publications

(13 citation statements)

References 11 publications

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“…The final pH values of all experimental samples fell within the ranges from 4.10 to 4.50 (Table ) and were higher ( P < 0.01) than those of commercial samples (4.07 ± 0.02), indicative of a good yoghurt (Sunny‐Roberts et al . ). And the less sour taste yoghurt is now widely accepted by Chinese consumers (Xiao ).…”

Section: Resultsmentioning

confidence: 97%

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent

Wang

Gao

Zhang

et al. 2015

Int J of Dairy Tech

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A new Chinese Laosuan Nai (protein‐fortified set yoghurt) was developed using polymerised whey protein (PWP, 0.4%, w/v) as a co‐thickening agent. The prototype was analysed for physiochemical, textural, sensory properties and probiotic survivability and compared with a commercial sample. Experimental yoghurts were significantly higher in pH, protein content, hardness and viscosity (P < 0.01). Microstructure indicated a uniform and denser protein network. Probiotics remained stable for Bifidobacterium during a 10‐week storage period. Results indicated that polymerised whey protein may be a novel protein‐based co‐thickening agent for making Chinese Laosuan Nai.

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Section: Resultsmentioning

confidence: 97%

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent

Wang

Gao

Zhang

et al. 2015

Int J of Dairy Tech

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“…The volume was made up to 750 ml with water and the slurry sieved to remove the chaff using a double layered cheese cloth. Approximately 250 ml of sucrose solution containing 125 g of sucrose was added to the milk slurry to obtain 1L of milk (Sunny-Roberts et al, 2004;Ojofeitimi et al, 2001). The creamy milk obtained was boiled in a covered stainless steel pot at 100 0 C for 10 min, homogenized at 15 psi for 15 min (Stansted Homogenizer Systems, England) and packaged (150 ml) in clean dried glass bottles, plastic bottles and low density polyethylene (LDPE) sachets.…”

Section: Preparation Of Groundnut Milk Samplesmentioning

confidence: 99%

“…The sachet was heat sealed using an impulse sealer (MEC, China). Samples were pasteurized (in a covered water bath) at 65°C for 30 min, cooled and then stored at refrigeration temperature (3 to 5°C) for a period of 28 days and at room temperature for three days (Sunny-Roberts et al, 2004, Ojofeitimi et al, 2001.…”

Section: Preparation Of Groundnut Milk Samplesmentioning

confidence: 99%

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Effects of some processing factors on the characteristics of stored groundnut milk extract

Adesola¹

2013

Afr. J. Food Sci.

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The purpose of this work was to investigate the influence of processing variables on some properties of stored groundnut milk extracts (GME). GMEs were prepared from fresh, roasted (170 °C, 25 min) and steeped (water, 20 min) groundnuts. The groundnuts were milled, sieved, the slurry boiled, homogenized, pasteurized and stored. The GMEs packaged in glass bottles, plastic bottles and low density polyethylene sachets, were stored in the refrigerator for 28 days and at room temperature for three days and tested for proximate composition, physico-chemical and sensory properties. The protein contents of the GME varied between 2.05 to 2.33%; fat, 2.40 to 3.48%; carbohydrate, 5.50 to 5.60%; viscosity, 7.33 and 7.56 cP; titratable acidity, 0.10 to 0.14% and pH, 6.82 to 6.85. The protein and fat contents of GMEs decreased with storage time regardless of the packaging materials and processing pretreatment. The GMEs were not different in terms of taste and mouth feel but recorded significant differences in colour, appearance and flavour.

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“…The challenges associated with the consumption of dairy milk led adoption of various research methodologies to develop imitated milk products or dairy milk substitutes by using edible portions of various plants viz. peanut (Arachis hypogaea), Soy (Glycine max), coconut (Cocos nucifera), almond (Prunus dulcis), rice (Oryza sativa), Bambara ground nut (Vigna subterranea), Decne (Treculia africana), sesame seeds (Sesamum indicum) chick peas (Cicer arietinum), pigeon peas (Cajanus cajan), black gram (Vigna mungo), mung beans (Vigna radiata), cowpea (Vigna unguiculata), sunflower (Helianthus annuus) [6][7][8][9][10] etc. The rising cognizance about nutritional benefit of plant-based foods by health-conscious users has transformed attention of various investigators for developing vegetable milk and its value added products 11'12 .…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Processing Parameters for the Preparation of Vegetable Curd from Decorticated Sesame Seeds (Sesamum indicum)

et al. 2020

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Current study aims to develop and optimise the processing parameters for the preparation of imitated curd by using vegetable milk extracted from decorticated sesame seeds (Sesamum indicum). Experiments were planned to optimise curdling process for sesame milk with respect to inoculum (1-5%), lactose (1-5%), added proteins (1-3%). It was established that total solid content in a range of 9-10%, dispersion stability with 30-45% scored well (7.8±0.2) on preferential sensory test i.e. nine-point hedonic scale. Sesame milk supplemented with 5% lactose, 1% electrolyte salt mix, 1% sucrose was subjected to fermentation (10±1.0) hrs at 35±2°C) with 5% inoculum (lactic acid bacteria culture) resulted into a vegetable curd with desired consistency (855.6±47.5 g.sec), acidity (0.57±0.02% lactic acid equivalent; LAE), flavor and overall acceptability (OAA). The Solid Not Fat (SNF) content of optimised vegetable curd was found to be 22.20±0.40%, with protein, fat and ash content as 6.70±0.06%, 6.91±0.06% and 0.92±0.01% respectively. The characteristics of vegetable milk (non-dairy) and toned milk (dairy) were well comparable on various aesthetic parameters (fluidity, color, flavor and taste). Proportional characterisation of vegetable (non-dairy) curd with dairy curd relating to its nutritional profile, color analysis, textural and rheological parameters established its similarity. Such dairy analogues may be considered as substitute to various dairy products where milk-based products are scanty or non-available.

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An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk

Cited by 20 publications

References 11 publications

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent

Effects of some processing factors on the characteristics of stored groundnut milk extract

Optimisation of Processing Parameters for the Preparation of Vegetable Curd from Decorticated Sesame Seeds (Sesamum indicum)

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