Citation
Bensmira M., . and Jiang B., . Rheological characteristics and nutritional aspects of novel peanut-based kefir beverages and whole milk kefir. pp. 647-650. ISSN 2231-7546
Abstract
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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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Kefir |
| AGROVOC Term: | Beverages |
| AGROVOC Term: | Milk |
| AGROVOC Term: | Peanuts |
| AGROVOC Term: | Rheological properties |
| AGROVOC Term: | Amino acids |
| AGROVOC Term: | Mineral content |
| AGROVOC Term: | Nutritional value |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22392 |
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