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Production of healthy fermented beverages fromsome crops and preparing cake from the remaining residues.
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Abstract: Bifidus milk beverages (fermented) based on using peanut and barley seeds extracted in permeat weth 2% active subculture of B. bifidum were used to enrich buffalos milk. the beverage showed better activity, improved viscosity and sensory properties when (buffalos milk + barley milk + peanut milk) were used 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 uused to producecup cake. the treatments used in cup cake were (5% residue of barley), (15% peanut residue + 5% residue of barley), (15% peanut residue + 5% barley residue), (10% peanut residue + 10% barley residue), 20% peanut resdue) and (20% barley residue). sensory, physical properties and chemical composition were determined 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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| Organization Name |
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| City |
Ciro
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| Author(s) from ARC |
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| Publication Type |
Journal
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