Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 187-193
Received: Apr. 15, 2014;
Accepted: May 4, 2014;
Published: May 20, 2014
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Kpodo Mawunyo Kwasi Fidelis, Department of Hospitality and Tourism Management, Ho Polytechnic, P.O. Box HP 217, Ho, Ghana
Afoakwa Ohene Emmanuel, Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana
Amoa Bediako Betty, Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana
Saalia Kwesi Firibu, Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana
Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) and partially defatted peanut-soy milk yoghurt (DPSY). Proximate analysis and consumer studies were carried out on the 10 FPSY and 10 DPSY formulations developed using a three component constraint mixture design. Balanced Incomplete Block Design (BIBD) was used to assign samples to consumers and the optimized formulations were validated. Samples of the FPSY were high in crude protein and fat whereas the DPSY formulations were high in carbohydrate and total solids. Consumers preferred more soy milk in their full fat vegetable milk yoghurts but preferred more cow milk in their low fat vegetable milk yoghurt. FPSY and DPSY formulations with the most preferred sensory attributes were 0.68 Soy milk, 0.25 Peanut milk and 0.07 Cow milk; and 0.65 Soy milk, 0.22 defatted peanut milk and 0.13 cow milk respectively.
Kpodo Mawunyo Kwasi Fidelis,
Afoakwa Ohene Emmanuel,
Amoa Bediako Betty,
Saalia Kwesi Firibu,
Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt, International Journal of Nutrition and Food Sciences.
Vol. 3, No. 3,
2014, pp. 187-193.
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