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KMID : 1024620130330010009
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Food Science of Animal Resources
2013 Volume.33 No. 1 p.9 ~ p.15
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Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
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Ahn Yu-Jin
Palanivel Ganesan
Kwak Hae-Soo
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Abstract
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A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4℃ for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L* value of milk samples were not remarkably influenced by NPPS supplementation, whereas the b* and a* values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.
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KEYWORD
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milk, nanopowdered peanut sprout, antioxidant activity, sensory properties
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