View in EDS

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

Saved in:
Bibliographic Details
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]
Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 47149691
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Aidoo%2C+Herta%22">Aidoo, Herta</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Sakyi-Dawson%2C+Esther%22">Sakyi-Dawson, Esther</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Tano-Debrah%2C+Kwaku%22">Tano-Debrah, Kwaku</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Saalia%2C+Firibu+Kwesi%22">Saalia, Firibu Kwesi</searchLink><relatesTo>2</relatesTo><i> fsaalia@ug.edu.gh</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Jan2010, Vol. 43 Issue 1, p79-85. 7p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Cowpea%22">Cowpea</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Feasibility+studies%22">Feasibility studies</searchLink><br /><searchLink fieldCode="DE" term="%22Dried+foods%22">Dried foods</searchLink><br /><searchLink fieldCode="DE" term="%22Skim+milk%22">Skim milk</searchLink><br /><searchLink fieldCode="DE" term="%22Peanuts%22">Peanuts</searchLink><br /><searchLink fieldCode="DE" term="%22Legumes%22">Legumes</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=47149691
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodres.2009.08.018
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 7
        StartPage: 79
    Subjects:
      – SubjectFull: Cowpea
        Type: general
      – SubjectFull: Chocolate processing
        Type: general
      – SubjectFull: Feasibility studies
        Type: general
      – SubjectFull: Dried foods
        Type: general
      – SubjectFull: Skim milk
        Type: general
      – SubjectFull: Peanuts
        Type: general
      – SubjectFull: Legumes
        Type: general
      – SubjectFull: Functional foods
        Type: general
    Titles:
      – TitleFull: Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Aidoo, Herta
      – PersonEntity:
          Name:
            NameFull: Sakyi-Dawson, Esther
      – PersonEntity:
          Name:
            NameFull: Tano-Debrah, Kwaku
      – PersonEntity:
          Name:
            NameFull: Saalia, Firibu Kwesi
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Text: Jan2010
              Type: published
              Y: 2010
          Identifiers:
            – Type: issn-print
              Value: 09639969
          Numbering:
            – Type: volume
              Value: 43
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: Food Research International
              Type: main
ResultId 1