QUALITY EVALUATION OF YOGHURT FROM PEANUT MILK
1997
Masamayor, E.M. | Lauzon, R.D.
Peanut milk is white with a "nutty" odor. Other physico-chemical properties include a pH of 6.53, viscosity of 10 cps, 7% TSS, 1.57% TTA, 5.52% protein, 16.42% fat and 72.4% 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% protein, 10.6% fat and 81.19% moisture. It has a pH of 4.12, viscosity of 200 cps, 18% TSS and 12.21% TTA. Out of 74 consumers, 41.89% liked the developed product from peanut milk.
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