Rheological characteristics and nutritional aspects of novel peanut-based kefir beverages and whole milk kefir
2012
Bensmira, M. | Jiang, B.
In the current study, peanut-milk was used as the main raw material for kefir preparation. Rheological characteristic, textural properties, mineral elements and amino acid composition of kefir made from peanutmilk (PMK), 7/3 peanut/skimmed-milk (70% PMK) have been investigated using whole-milk kefir (WMK) as a control. Results showed that, PMK sample had the highest (p < 0.05%) complex modulus (G*), firmness and the lowest (p < 0.05%) adhesiveness. However, both 70% PMK and WMK had high minerals and essential amino acids content.
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书目信息
页码
p. 647-650
语言
英语
注释
Status: Non-Refereed. Source Identifier: oai:http://agris.upm.edu.my:0/12824; . setSpec: hdl_0_2;
类型
Journal Article; Journal Part
2021-06-15
AGRIS AP