Title of article
Rheological characteristics and nutritional aspects of novel peanut-based kefir beverages and whole milk kefir
Author/Authors
Bensmira, M. Jiangnan University - State Key Laboratory of Food Science and Technology, China , Jiang, B. Jiangnan University - State Key Laboratory of Food Science and Technology, China
From page
647
To page
650
Abstract
In the current study, peanut-milk was used as the main raw material for kefir preparation. Rheological characteristic, textural properties, mineral elements and amino acid composition of kefir made from peanutmilk (PMK), 7/3 peanut/skimmed-milk (70% PMK) have been investigated using whole-milk kefir (WMK) as a control. Results showed that, PMK sample had the highest (p 0.05%) complex modulus (G*), firmness and the lowest (p 0.05%) adhesiveness. However, both 70% PMK and WMK had high minerals and essential amino acids content.
Keywords
Peanut , milk kefir, whole , milk kefir , rheological characteristics, mineral composition, amino acids profile
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560159
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