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Utilization of Groundnut Milk in Manufacturing Spread Cheese
Titel:
Utilization of Groundnut Milk in Manufacturing Spread Cheese
Auteur:
Kamal Awad Abdel Razig Asma Mustafa Yousif
Verschenen in:
Pakistan journal of nutrition
Paginering:
Jaargang 9 (2010) nr. 4 pagina's 314-319
Jaar:
2010
Inhoud:
The utilization of groundnut milk in manufacturing the spread cheese in Sudan was investigated. Groundnut milk was prepared from grinded groundnut seeds. Four samples of spread cheese were prepared from groundnut milk with different levels of skim milk powder 0, 5, 10 and 15. The prepared spread cheese samples were stored for 6 months at 30±2oC. Analyses of chemical composition were carried on prepared spread cheese samples and the analyses were carried out at intervals 0, 1, 2, 3, 4, 5 and 6 months during storage period. The chemical analyses of spread cheese samples at zero time processing were for total solids 35.79, 37.91, 39.59 and 41.49%, the protein content 12.82, 14.35, 15.98 and 17.56%, the fat content 14.98, 14.99, 14.99 and 15.0%, the ash content 4.16, 4.18, 4.21 and 4.23% for samples A, B, C and D respectively. The pH was affected by the levels of skim milk powder and storage period. The levels of skim milk powder significantly (p<0.05) affected the pH value of the spread cheese. Sample D (15% skim milk powder) recorded the lowest (5.14) and sample A (0% skim milk powder) the highest (5.60). Sample B (5% skim milk powder) and sample C (10% skim milk powder) were at an intermediate position (5.56 and 5.45), respectively. Storage period significantly (p<0.05) affected the pH value of spread cheese the highest value (5.44) at the beginning of the storage period, while the lowest value (3.91) at the end of the storage period. The titratable acidity was affected by the levels of skim milk powder and storage period. The levels of skim milk powder significantly (p<0.05) affected the titratable acidity of the spread cheese. Sample D (15% skim milk powder) was the highest, while sample A (0% skim milk powder) was the lowest. Sample B (5% skim milk powder) and sample C (10% skim milk powder) occupy an intermediate position. Storage period significantly (p<0.05) affected the titratable acidity of spread cheese. The highest titratable acidity (2.09%) obtained at the end of storage period and the lowest (0.64%) at the beginning of the storage period. The best score of appearance, texture, flavour and overall acceptability obtained by sample B (5% skim milk powder), compared with others samples. Three months is found to be quite satisfactory to attain good quality spread cheese.
Uitgever:
Asian Network for Scientific Information (provided by DOAJ)
Bronbestand:
Elektronische Wetenschappelijke Tijdschriften
Details van artikel 171 van 172 gevonden artikelen
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