Physico-chemical and sensorial properties of groundnut milk and it’s yoghurt

Abstract

Groundnut seeds were used to get a milk-like product and to create yoghurt. The produced milk-like products and yoghurts were subjected to some physicochemical and sensorial analysis by using control cow milk and yoghurt. The groundnut milk and its yoghurt had higher total solids, fat, protein and carbohydrates, water holding capacities comparing than cow milk and yoghurt. Groundnut milk contained higher total solids (15.923 g/100 g), fat (5.74 g/100 g) and its yoghurt contained 18.153 g/100 g total solids and 5.430 g/100 g fat. These products also had a higher calorific value, 417 kJ/100 g and 379.5 kJ/100 g respectively. The apparent viscosity of groundnut milk was higher than cow milk at all shear rates and there was a close relationship between viscosity and shear rates. The water holding capacity of groundnut milk yoghurt was 65.68 g/100 g and significantly higher than cow milk yoghurt sample (44.27 g/100 g). The syneresis of groundnut milk yoghurt was 27.40 ml/100 ml and significantly lower than cow milk yoghurt (37.63 ml/100 ml). Both the groundnut milk and yoghurt contained higher amount of unsaturated fatty acids and amino acids compared to cow milk and its yoghurt.