QUALITY EVALUATION OF YOGHURT FROM PEANUT MILK

Authors

  • E.M. Masamayor Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture Baybay, Leyte 6521-A, Philippines
  • R.D. Lauzon Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture Baybay, Leyte 6521-A, Philippines

Keywords:

Cow's milk
Fermentation
Incubation
Peanut milk
Yoghurt

Abstract

Peanut milk is white with a "nutty" odor. Other physico-chemical properties include a pH of 6.53, viscosity of 10 cps, 7% TSS, 1.57% TTA, 5.52% protein, 16.42% fat and 72.4% moisture.
Substituting commercial milk with peanut milk does not significantly alter the sensory qualities of yoghurt. Sensory qualities of peanut yoghurt can be improved with the incorporation of mango flavor. Flavored peanut yoghurt contains 4.42% protein, 10.6% fat and 81.19% moisture. It has a pH of 4.12, viscosity of 200 cps, 18% TSS and 12.21% TTA. Out of 74 consumers, 41.89% liked the developed product from peanut milk.

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Submitted

2025-04-10

Published

1997-09-20

How to Cite

Masamayor, E., & Lauzon, R. (1997). QUALITY EVALUATION OF YOGHURT FROM PEANUT MILK. Annals of Tropical Research, 19, 76–85. Retrieved from https://atr.vsu.edu.ph/article/view/563

Issue

Vol. 19 (1997)

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.