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

Kpodo Mawunyo Kwasi Fidelis; Afoakwa Ohene Emmanuel; Amoa Bediako Betty; Saalia Kwesi Firibu

doi:doi:10.11648/j.ijnfs.20140303.19

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

Kpodo Mawunyo Kwasi Fidelis, Afoakwa Ohene Emmanuel, Amoa Bediako Betty, Saalia Kwesi Firibu

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)

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), 2024. 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.
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[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.
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[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.

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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

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

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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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