Quality evaluation of yogurt from peanut milk
1997
Masamayor, E.M. | Lauzon, R.D. (Visayas State Coll. of Agriculture, Baybay, Leyte 6521-A (Philippines). Dept. of Agricultural Chemistry and Food Science)
Peanut milk is white with a "nutty" odor. Other physico-chemical properties include a pH of 6.53, viscosity of 10 cps, 7 percent TSS, 1.57 percent TTA, 5.52 percent protein, 16.42 percent fat and 72.4 percent moisture. Substituting commercial milk with peanut milk does not significantly alter the sensory qualities of yoghurt. Sensory qualities of peanut yoghurt can be improved with the incorporation of mango flavor. Flavored peanut yoghurt contains 4.42 percent protein, 10.6 percent fat and 81.19 percent moisture. It has a pH of 4.12, viscosity of 200 cps, 18 percent TSS, and 12.21 percent TTA. Out of 74 consumers, 41.89 percent liked the developed product from peanut milk
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