Effect of storage on PHYSIO-CHEMICAL EVALUATION OF PEANUT YOGURT: Effect of storage on peanut yogurt

Naukhaiz Abbas; Zainab Sharmeen; Shahid Bashir; Sidra Khalid; Misbah Arshad; Zargham Mazhar

doi:10.52229/pbmj.v3i1.3

Authors

Naukhaiz Abbas National Institute of Food Sciences and Technology, University of Agriculture, Faisalabad, Pakistan
Zainab Sharmeen University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Shahid Bashir University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Sidra Khalid University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Misbah Arshad University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Zargham Mazhar University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.52229/pbmj.v3i1.3

Abstract

ABSTRACT:

Peanuts may be consumed in a variety of processed forms like roasted, raw and processed etc. and represent as a multimillion dollar crop worldwide with many potential dietary benefits as it contains high protein and health effective oils. Objective: The present investigation was planned to evaluate thephysio-chemical properties of peanut milk yogurt by the addition of different concentration of peanut milk (0 %, 10 %, 20 % and 30 %), skimmed milk liquid (60 %, 70 %, 80 %, and 90 %), skimmed milk powder (9 %) and sugar (1 %). Methods:The physico-chemical tests (pH, acidity, moisture, ash, fat, protein, syneresis, and viscosity) were examined after every 5 days of interval for a period of 15 days at 4 ºC. Results:The results of physico-chemical analysis revealed that pH, ash, fat, protein and viscosity decrease during storage period where as acidity, moisture and rate of syneresis increased during storage. Treatment T₁ (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T₂ (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness. Conclusions:It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt.The storage had significant effects on all physico-chemical parameters. Treatments had significant effect on all physico-chemical parameters

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