Optimization and acceptability of cultured milk manufactured from rice, cassava, and coconut milk
1999
Sanchez, P.C. | Veluz, G.A. | Sanchez, M.M.C. | Paule, M.C.M. | Pamplona, P.K.I. | Agno, R.R. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Three different substrates namely, cassava flour, rice flour and coconut milk ("gata") were employed in the production of cultured milk. Mix and single starter cultures of Lactobacillus bulgaricus (Orla-Jensen) Rogosa and Hansen and Streptococcus thermophilus (Orla-Jensen) previously activated in 11 percent non-fat dry milk (NFDM) medium were used in the study. Results showed that the best formulation based on sensory evaluation for cultured cassava milk contains 10 percent cassava flour, 15 percent sugar and 0.75 percent banana flavor. For cultured rice milk (CRM), improved rice milk (IRM) containing IR65 non-glutinous rice and 3.17 percent whole powdered milk inoculated with 1.5 percent each of L. bulgaricus and S. thermophilus was preferred. Addition of 15 percent sugar and 0.0160 percent chocolate flavor further improved acceptability of the product. Likewise, processing of cultured coconut milk was feasible at one part coconut milk blended with two parts boiled water and inoculated with 3 percent L. bulgaricus. Addition of 1 percent lemon flavor and one part sugar also enhanced the quality of the product. Based on chemical analysis, cultured cassava milk contained 17.20 TSS [total soluble solids], 0.70 percent lactic acid, 1.93 percent protein and had a pH of 4.20. CRM contained 2.63 percent fat and 1.42 percent protein. Cultured coconut milk had 33.5 percent moisture content, pH of 5.51, 0.20 percent lactic acid, 4.32 TTA, 55.4 TSS, 7.40 percent protein and 0.84 percent fat. The product was stable even after a week of storage at refrigerated temperature
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