Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Effect of Lactic-fermentation on the Quality of Peanut Milk

젖산발효가 땅콩유의 품질에 미치는 영향

  • Lee, Chan (Dept. of Food and Biotechnology, Hanseo University)
  • 이찬 (한서대학교 식품생물공학과)
  • Published : 2001.06.01
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Abstract

The effect of fermentation of peanut milk with lactic acid bacteria on n-hexanal content was investigated. Changes in pH, titratable acidity and viable cell populations indicated that Streptococcus salivarius subsp. thermophilus was adapted better than Lactobacillus delbrueckii subsp. bulgaricus during fermentation. Analysis of headspace volatiles revealed that n-hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp,. bulgaricus in reducing the n-hexanal content. No significant difference was found in water sorption between fermented and unfermented peanut milk.

Keywords

References

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