FERMENTATION OF PEANUT MILK WITH
Larry R. Beuchat, B. J. NAIL
Journal of Food Science
Abstract
ABSTRACT Several extraction procedures were examined for their suitability to yield desirable peanut milks for fermentation by four strains of lactic acid bacteria. Studies revealed that a procedure in which peanuts were soaked in 1.0% sodium bicarbonate for 16‐18 hr, drained, washed with tap water, ground, steeped for 4‐5 hr in tap water, and filtered resulted in milk most desirable for fermentation. The addition of lactose (2%) to pasteurized peanut milk before fermenting with Lactobacillus bulgaricus NRRL B‐1909 and L. acidophilus NRRL B‐1910 for 3 days at 37°C resulted in a custard‐like product having 0.38‐0.53% titratable acidity at pH 4.76‐4.43, respectively. Sensory panel evaluations of blended, fermented peanut milks containing added sucrose (2%) and fruit flavorings showed that the products were acceptable and competed favorably with flavored buttermilk. Fermented peanut milk substituted for buttermilk in a corn muffin recipe resulted in products with organoleptic characteristics not significantly (P < 0.05) different from those of the control. Further investigations are required to determine the optimum conditions for preparing fermented peanut milk products.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
peanut milk prepared by soaking peanuts in 1.0% sodium bicarbonate for 16-18 hours, draining, washing with tap water, grinding, steeping for 4-5 hours in tap water, and filtering
“Studies revealed that a procedure in which peanuts were soaked in 1.0% sodium bicarbonate for 16‐18 hr, drained, washed with tap water, ground, steeped for 4‐5 hr in tap water, and filtered resulted i...”
fermented peanut milk paired with sucrose and fruit flavorings
“Sensory panel evaluations of blended, fermented peanut milks containing added sucrose (2%) and fruit flavorings showed that the products were acceptable and competed favorably with flavored buttermilk...”
fermented peanut milk substituted for buttermilk
“Fermented peanut milk substituted for buttermilk in a corn muffin recipe resulted in products with organoleptic characteristics not significantly (P < 0.05) different from those of the control.”