The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient

作者：Lee Yun Kyung; Al Mijan Mohammad; Ganesan Palanivel; Yoo Sanghun; Kwak Hae Soo^*

来源：International Journal of Dairy Technology, 2013, 66(3): 417-423.

DOI：10.1111/1471-0307.12047

• Yoghurt
• Microencapsulation
• Peanut sprout extract
• Sensory properties

This study was designed to determine the physicochemical and sensory properties of yoghurt supplemented with powdered peanut sprout extract microcapsules (PPSEM) (3-10 mu m) during storage at 4 degrees C for 16 days. The releasing rates of the polyphenol, resveratrol, from yoghurts were minimised at lower concentrations of PPSEM (0.25 and 0.5%, w/v). The viscosity decreased gradually with higher concentrations of PPSEM added. In the sensory test, there were significant increases in yellowness, peanut and cooked scores (P %26lt; 0.05). Based on the results, it is concluded that the low concentrations (0.25 and 0.50%, w/v) could be used to produce PPSEM-supplemented yoghurt without significant adverse effects on the physicochemical and functional properties.

• 出版日期2013-8