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Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt

Received: 15 April 2014     Accepted: 4 May 2014     Published: 20 May 2014
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Abstract

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.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)
DOI 10.11648/j.ijnfs.20140303.19
Page(s) 187-193
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Yoghurt, Peanut Milk, Soy Milk, Balanced Incomplete Block Design, Consumer Studies

References
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[3] Drake MA, Gerard PD, Chen XQ 2000. Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yoghurt. J Sens Stud.16, 303 – 405.
[4] Diamini AM, Mamba R, Silaula SM 2009. Attributes and consumer acceptance of yoghurt flavoured with non- cultivated Indigenous Swazi Fruits. Afric J Food Agri, Nutr Dev. 9, 636 – 649.
[5] Sathe SK, Deshpande SS, Salunkhe DK 1984. Dry beans of Phaseolus. A review. Part 1. Chemical composition: Proteins. CRC Crit Rev Food Sci and Nutr. 20, 1–46.
[6] Robinson DS, Wu Z, Domoney C, Casey R 1994. Lipoxygenases and quality of foods. Food Chem. 54, 33 – 43.
[7] Aidoo H, Sakyi-Dawson E, Tano-Debrah K, Saalia, FK 2010. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture. Food Res Int. 43, 79-85
[8] Caplice E, Fitzgerald GF 1999. Food fermentations: role of microorganisms in food production and preservation. Int J Food Micro. 50, 131–149.
[9] Lee C, Beuchat LR 1991. Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria. Int J Food Micro. 13, 273 – 283.
[10] Kanda H, Wang HL, Hesseltine CW, Warner K 1976. Yoghurt production by Lactobacillus fermentation of soybean milk. Proc. Biochem. 1, 23 – 25.
[11] Kpodo FM, Afoakwa EO, Amoa BB, Saalia FK, Budu AS 2013. Application of multiple component constraint mixture design for studying the effect of ingredient variations on the chemical composition and physico-chemical properties of soy-peanut-cow milk. Int Food Res J. 20, 811 - 818.
[12] Cornell JA 1983. How to run mixture experiments for product quality. American Society for quality control, Milwaukee, WI.
[13] AOAC 1990. Association of Official Analytical Chemists, 15th edition, Washington, D.C.
[14] Pearson D 1976. The chemical analysis of foods. 7th edition. Churchill Livingstone Edinburgh London. pp 402 – 452.
[15] Isanga J, Zhang G 2009. Production and evaluation of some physicochemical parameters of peanut milk yoghurt. Food Sci Tech. 6, 1132-2238.
[16] Cochran WG, Cox GM 1957. Experimental design. 2nd edition. John Wiley and sons, New York.
[17] Shaker RR, Jumah RY, Abu-Jdayil 2000. Rheological properties of plain yoghurt during coagulation process: impact of fat content and preheat treatment of milk. J Food Eng. 44,175 – 180.
[18] Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD 1997. Optimizing acceptability of chicken nuggets containing fermented cowpea and peanut flours. J Food Sci. 62, 889 – 901.
Cite This Article
  • APA Style

    Kpodo Mawunyo Kwasi Fidelis, Afoakwa Ohene Emmanuel, Amoa Bediako Betty, Saalia Kwesi Firibu. (2014). Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt. International Journal of Nutrition and Food Sciences, 3(3), 187-193. https://doi.org/10.11648/j.ijnfs.20140303.19

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    ACS Style

    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. Int. J. Nutr. Food Sci. 2014, 3(3), 187-193. doi: 10.11648/j.ijnfs.20140303.19

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    AMA Style

    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. Int J Nutr Food Sci. 2014;3(3):187-193. doi: 10.11648/j.ijnfs.20140303.19

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  • @article{10.11648/j.ijnfs.20140303.19,
      author = {Kpodo Mawunyo Kwasi Fidelis and Afoakwa Ohene Emmanuel and Amoa Bediako Betty and Saalia Kwesi Firibu},
      title = {Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {3},
      pages = {187-193},
      doi = {10.11648/j.ijnfs.20140303.19},
      url = {https://doi.org/10.11648/j.ijnfs.20140303.19},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.19},
      abstract = {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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
    AU  - Kpodo Mawunyo Kwasi Fidelis
    AU  - Afoakwa Ohene Emmanuel
    AU  - Amoa Bediako Betty
    AU  - Saalia Kwesi Firibu
    Y1  - 2014/05/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140303.19
    DO  - 10.11648/j.ijnfs.20140303.19
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 187
    EP  - 193
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140303.19
    AB  - 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.
    VL  - 3
    IS  - 3
    ER  - 

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Author Information
  • Department of Hospitality and Tourism Management, Ho Polytechnic, P.O. Box HP 217, Ho, Ghana

  • Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana

  • Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana

  • Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana

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