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Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
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 Title & Authors
Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
Ahn, Yu-Jin; Ganesan, Palanivel; Kwak, Hae-Soo;
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 Abstract
A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the value of milk samples were not remarkably influenced by NPPS supplementation, whereas the and values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.
 Keywords
milk;nanopowdered peanut sprout;antioxidant activity;sensory properties;
 Language
English
 Cited by
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느릅 분말을 첨가한 요구르트의 이화학적 및 관능적 품질 특성,안정좌;

한국지역사회생활과학회지, 2014. vol.25. 4, pp.601-608 crossref(new window)
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Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage, Journal of Dairy Science, 2015, 98, 9, 5841  crossref(new windwow)
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