Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage
This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at 4°C for 16 d. The size of PPSEM varies from 3 to 10 μm as observed by the scanning electron microscopy (SEM). The pH valu...
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Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2013
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093231/ |
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pubmed-40932312014-07-21 Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage Lee, Y. K. Ganesan, P. Kwak, H. S. Article This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at 4°C for 16 d. The size of PPSEM varies from 3 to 10 μm as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about 0.89 μl/ml and TBARS value found to lower during storage of 16 d. The a* and b* color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013-08 /pmc/articles/PMC4093231/ /pubmed/25049901 http://dx.doi.org/10.5713/ajas.2013.13060 Text en Copyright © 2013 by Asian-Australasian Journal of Animal Sciences This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License http://creativecommons.org/licenses/by-nc/3.0/ which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
| repository_type |
Open Access Journal |
| institution_category |
Foreign Institution |
| institution |
US National Center for Biotechnology Information |
| building |
NCBI PubMed |
| collection |
Online Access |
| language |
English |
| format |
Online |
| author |
Lee, Y. K. Ganesan, P. Kwak, H. S. |
| spellingShingle |
Lee, Y. K. Ganesan, P. Kwak, H. S. Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage |
| author_facet |
Lee, Y. K. Ganesan, P. Kwak, H. S. |
| author_sort |
Lee, Y. K. |
| title |
Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage |
| title_short |
Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage |
| title_full |
Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage |
| title_fullStr |
Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage |
| title_full_unstemmed |
Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage |
| title_sort |
properties of milk supplemented with peanut sprout extract microcapsules during storage |
| description |
This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at 4°C for 16 d. The size of PPSEM varies from 3 to 10 μm as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about 0.89 μl/ml and TBARS value found to lower during storage of 16 d. The a* and b* color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk. |
| publisher |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) |
| publishDate |
2013 |
| url |
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093231/ |
| _version_ |
1613112116864090112 |