Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues
| Autor: | Ikujenlola Abiodun Victor, Adurotoye Esther Abiodun, Adeniran Hezekiah Adekanmi |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 147-156 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2344-150X 2019-0018 |
| DOI: | 10.2478/aucft-2019-0018 |
| Popis: | This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters. |
| Databáze: | Directory of Open Access Journals |
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