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Production of healthy fermented beverages from some crops and preparing aake from the remaining resisues.
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Abstract: Bifidus milk beverages(fermented)based on using peanut and barley seeds extracted in permeat with 2% active subculture of B.bifidum were used to enrich buffalos milk.the beverage showed better acid activity,improved viscosity and sensory properties when (buffalos milk+barley milk+peanut milk)were ysed in the ratio(2:1:1)resp.while,it showed better microbial growth in either total bacterial count(T.C)or lactic acid bacteria(L.A.B)in(Buffalos milk+peanut milk)(1:1)ratio.the residual portion used to produce cup cake.the treatments used in cup cake were(5%residue of peanut+15% residue of barely),(15%peanut residue+5%residue of barley),(15%peanut residue+5%barley residue),(10%peanut residue+10%barley residue),(20%peanut residue)and(20%barley residue).sensory evaluation,physical properties and chemical composition were determind for all treatment.the best treatment from cup cake are with 20%peanut residue.
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| Publication year |
2004
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| Pages |
177-189
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| Organization Name |
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| serial title |
Egypt.j.agric.res.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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