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- W2182000301 abstract "Improving the protein quality of foods by incorporating legumes or cereal protein isolates and/or flour in blends is one of the main focuses of the international research community. The aim of this study was to produce peanut milk based yoghurt and to evaluate its physicochemical and organoleptic characteristics. Yoghurt samples were produced from blends of peanuts milk and skimmed milk powder together with the starter culture of Lactobacillus helveticus, Streptococcus thermophiles and Lactobacillus bulgaricus. The skimmed milk powder was added to peanuts milk at the concentration of 0% (sample A), 5% (sample B), 10 % (sample C), and 15% (sample D). The physicochemical and sensory characteristics of the products were subsequently analyzed at 0, 5, and 10 days. The results of chemical analysis showed protein contents of 11.55, 14.7, 18.55, and 20.65 % for the samples A, B, C, and D, respectively. Fat contents was varied and in the range of 3.35-4.55%, while total solid was ranged from 19.7 to 27.09 %. The pH value varied between 4.41 to 4.76 while acidity (P ≤ 0.05) was increased from 1.28, to 1.78 % with increasing levels of skimmed powder milk. In all samples, the moisture contents of the samples was significantly decreased with increasing levels of skim powder milk. Among all types of yoghurts, peanuts milk-based yoghurt fortified with 10 g/100 ml skimmed milk represented highest (P ≤ 0.05) scores of all sensory attributes and remain superior in this regards in both fresh and mature yoghurt." @default.
- W2182000301 created "2016-06-24" @default.
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- W2182000301 date "2014-01-01" @default.
- W2182000301 modified "2023-09-27" @default.
- W2182000301 title "Physicochemical Characteristics and Organoleptic Properties of Peanuts Milk-Based Yoghurt Fortified With Skimmed Milk Powder" @default.
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