Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Abstract

A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4 o C for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L* value of milk samples were not remarkably influenced by NPPS supplementation, whereas the b* and a* values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage

“…It has the potential to enhance foods in various ways, such as increasing the bioavailability of nanonutrients in foods. The increase of bioavailability of calcium through nanosizing has been recently reported in several studies (Park et al, 2008;Hilty et al, 2011;Seo et al, 2011;Ahn et al, 2013). We recently observed in an (unpublished) animal study that the bioavailability of nanopowdered oyster shell (NPOS) and zinc-activated NPOS (Zn-NPOS) increased to 29.14 and 60.76%, respectively, over that of powdered oyster shell (POS; 10%).…”

“…However, NPOS-and Zn-NPOS-supplemented milks were not significantly affected (P > 0.05). The dispersible nanochitosan (Seo et al, 2011) and nanopowdered peanut sprouts (Ahn et al, 2013) were also reported to not affect milk in terms of appearance, flavor, or taste. Based on the data obtained in this study, we suggest that supplementing milk with NPOS and Zn-NPOS at concentrations 0.5 and 1.0% (vol/vol) would be acceptable to consumers.…”

Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell

“…Bioavailability enhancement through nanosizing has been recently reported in a number of studies, for example in milk supplemented with nanopowdered peanut sprouts (Ahn et al . ), yoghurt supplemented with nanochitosan (Seo et al . ) and milk supplemented with nanocalcium (Park et al .…”

Physicochemical, Microbial, and Sensory Properties of Yogurt with Ulmus davidiana var. japonica During Storage

“…Yogurt is an important fermented dairy products that contains all nutrients and probiotics which are consumed for many generations in various countries (Gobbetti et al 2004;Ahn et al 2012). Beneficial flora, such as the genera of Bifidobacterium or Lactobacillus, could inhibit the growth of pathogenic bacteria and decrease the level of carcinogenic This work was supported by the Jungwon University Research Grants.…”

“…To increase the demand of yogurt, health beneficial yogurt should be focused and developed. In recent years, many different food ingredients including peanut spouts extract (Ahn et al 2012), yam (Hsu et al 2006), chitosan (Seo et al 2011), and ginseng (Lee et al 2013) have been formulated into yogurt formulations to improve the nutritional value.…”