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• W2979216974 abstract "Abstract The functional, nutritional, and physical characteristics of foam‐mat dried Bambara groundnut ( Vigna subterranea ) yogurt were investigated. Bambara groundnut powdered yogurt ( BGNPY ) was produced using Bambara groundnut milk powder ( BGNMP ) and Bambara groundnut milk ( BGNM ). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk ( BGNM ‐R) and original nonreconstituted BGNM ( BGNM ‐ NR ) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam‐mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk ( BGNPY ‐ RM ) and BGN powdered yogurt from nonreconstituted milk ( BGNPY ‐ NRM ) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant ( p < 0.05) difference was observed for the Tg of BGNPY ‐R and BGNPY ‐ NR . Nutrient composition of BGNPY ‐R and BGNPY ‐ NR had no significant ( p > 0.05) difference, while ash differed significantly ( p < 0.05). Particle size and particle size distribution of BGNPY ‐R and BGNPY ‐ NR had no significant ( p > 0.05) difference. Probiotic viability of BGNPY ‐R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml)." @default.
• W2979216974 created "2019-10-10" @default.
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• W2979216974 date "2019-09-30" @default.
• W2979216974 modified "2023-09-26" @default.
• W2979216974 title "Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut ( <i>Vigna subterranea</i> ) yogurt from reconstituted Bambara groundnut milk powder" @default.
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• W2979216974 doi "https://doi.org/10.1002/fsn3.951" @default.
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