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Bacterial fermentation of peanut mil...

Lee, Chan.

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Bacterial fermentation of peanut milk and its performance in selected food systems.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Bacterial fermentation of peanut milk and its performance in selected food systems./
作者:	Lee, Chan.
面頁冊數:	119 p.
附註:	Source: Dissertation Abstracts International, Volume: 52-01, Section: B, page: 0012.
Contained By:	Dissertation Abstracts International52-01B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9117311

Bacterial fermentation of peanut milk and its performance in selected food systems.
Lee, Chan.

Bacterial fermentation of peanut milk and its performance in selected food systems. - 119 p.

Source: Dissertation Abstracts International, Volume: 52-01, Section: B, page: 0012.

Thesis (Ph.D.)--University of Georgia, 1990.

Aqueous extracts of peanut (Arachis hypogaea L.) (peanut milk) were produced using various processing conditions for the purpose of using as a medium for lactic acid bacterial fermentation. Heat treatment was effective in reducing hexanal content, but also reduced the protein content of peanut milk. Homogenization of peanut milk reduced the amount of oil separation and increased whiteness. The addition of sodium bicarbonate in soaking water had no effect on flavor but did influence color.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Bacterial fermentation of peanut milk and its performance in selected food systems.
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245 1 0 $a Bacterial fermentation of peanut milk and its performance in selected food systems.
300 $a 119 p.
500 $a Source: Dissertation Abstracts International, Volume: 52-01, Section: B, page: 0012.
500 $a Director: Larry R. Beuchat.
502 $a Thesis (Ph.D.)--University of Georgia, 1990.
520 $a Aqueous extracts of peanut (Arachis hypogaea L.) (peanut milk) were produced using various processing conditions for the purpose of using as a medium for lactic acid bacterial fermentation. Heat treatment was effective in reducing hexanal content, but also reduced the protein content of peanut milk. Homogenization of peanut milk reduced the amount of oil separation and increased whiteness. The addition of sodium bicarbonate in soaking water had no effect on flavor but did influence color.
520 $a Peanut milk was fermented with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, separately and in combination, and evaluated for chemical, physical, microbiological and sensory qualities. Analysis of headspace volatiles revealed that hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanuts, completely disappeared as a result of fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the hexanal content. The acetaldehyde content of peanut milk increased during fermentation. Changes in concentrations of these volatiles were correlated with sensory evaluation scores which showed that a significant (P $\ leq $ 0.05) decrease in green/beany flavor and a significant increase in creamy flavor occurred as a result of fermentation.
520 $a Substitution of peanut milk fermented with mixed cultures of L. delbrueckii subsp. bulgaricus and S. salivarius subsp. thermophilus for buttermilk at a level of 25% or less in ranch style salad dressings resulted in decreased lightness, creamy flavor, oil emulsion capacity and viscosity, but did not cause significant changes in other sensory qualities.
520 $a When fermented dried peanut milk was substituted for commercial buttermilk, yogurt and sour cream powders in muffin and cookie formulas, chemical, physical and sensory qualities were not adversely affected. Muffins containing one brand of yogurt and sour cream powders had significantly higher hue values for external and internal surfaces compared to muffins containing fermented peanut milk powder. The addition of fermented peanut milk to cookies resulted in softer texture compared to that of cookies containing buttermilk or sour cream powders.
520 $a Information obtained from this investigation will be useful in developing fermented peanut milk with improved sensory qualities and utilizing it into various food systems.
590 $a School code: 0077.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Georgia. $3 515076
773 0 $t Dissertation Abstracts International $g 52-01B.
790 1 0 $a Beuchat, Larry R., $e advisor
790 $a 0077
791 $a Ph.D.
792 $a 1990
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9117311