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Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

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Title: Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture
Authors: Aidoo, Herta1, Sakyi-Dawson, Esther2, Tano-Debrah, Kwaku2, Saalia, Firibu Kwesi2 fsaalia@ug.edu.gh
Source: Food Research International. Jan2010, Vol. 43 Issue 1, p79-85. 7p.
Subjects: Cowpea, Chocolate processing, Feasibility studies, Dried foods, Skim milk, Peanuts, Legumes, Functional foods
Abstract: Abstract: This study explored the feasibility of producing peanut–cowpea milk for use in vegetable milk chocolates. Development of the vegetable milk followed a 3×2 factorial design, with peanut–cowpea ratio (1:1, 1:2 and 1:3), and treatment with enzyme (i.e. enzyme hydrolyzed and non-hydrolyzed milk) as the factors. The milk was dehydrated and then milled using a hammer mill (mesh size 40). It was then used in recipes to produce chocolates and evaluated sensorially based on ranking for preference. Skimmed milk powder was used to produce the control chocolate. The ratio of cowpea to peanut affected the chemical and functional characteristics of the vegetable milk. Vegetable milk made from 1:2 ratios of peanuts:cowpea produced the most preferred chocolates. The successful application of this by industry will improve the utilization of the legume crops and enhance their market value. [Copyright &y& Elsevier]
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Database: Engineering Source
Description
Abstract:Abstract: This study explored the feasibility of producing peanut–cowpea milk for use in vegetable milk chocolates. Development of the vegetable milk followed a 3×2 factorial design, with peanut–cowpea ratio (1:1, 1:2 and 1:3), and treatment with enzyme (i.e. enzyme hydrolyzed and non-hydrolyzed milk) as the factors. The milk was dehydrated and then milled using a hammer mill (mesh size 40). It was then used in recipes to produce chocolates and evaluated sensorially based on ranking for preference. Skimmed milk powder was used to produce the control chocolate. The ratio of cowpea to peanut affected the chemical and functional characteristics of the vegetable milk. Vegetable milk made from 1:2 ratios of peanuts:cowpea produced the most preferred chocolates. The successful application of this by industry will improve the utilization of the legume crops and enhance their market value. [Copyright &y& Elsevier]
ISSN:09639969
DOI:10.1016/j.foodres.2009.08.018