Development of peanut milk-based fermented curd

作者：Yadav Deep N^*; Singh Krishan K; Bhowmik Subrato N; Patil Ramabhau T

来源：International Journal of Food Science and Technology, 2010, 45(12): 2650-2658.

DOI：10.1111/j.1365-2621.2010.02446.x

• Carboxymethyl cellulose
• incubation period
• peanut curd
• skimmed milk powder
• texture
• viscosity

P>Fermented milk product (Indian curd) was developed by using peanut milk. The level of incubation period (IP), skimmed milk powder (SMP), carboxymethyl cellulose (CMC) was optimised using response surface methodology (RSM). Central composite rotatable design was used with three independent variables i.e. IP (16-20 h), SMP (3-5%) and CMC (0.1-0.3%). SMP had significant (P < 0.05) positive effect on overall acceptability (OAA) of curd because of increase in the total solids that ultimately increased firmness of the curd. CMC was found effective in reducing the synersis of curd samples. The developed curd samples had moisture 84.8 +/- 0.28%, protein 3.2 +/- 0.12%, fat 3.5 +/- 0.10%, ash 0.5 +/- 0.05%, carbohydrate 8.0% (wb), peak viscosity 291.4 +/- 3.52 cP, firmness 1.3 +/- 0.15 N, synersis 32.1 +/- 0.2 mL 100 g-1 and acidity (as % lactic acid) 0.58 +/- 0.02. It had OAA score of 7.8 +/- 0.2 on nine-point hedonic scale. Based on compromise optimisation, the conditions recommended were IP as 18 h, SMP, 4.24% and CMC, 0.19% for making peanut milk-based fermented curd with 83.4% desirability.

• 出版日期2010-12