Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk

Mohamed Ismail Abou-Dobara; Magdy Mohamed Ismail; Nawal Mohamed Refat

doi:doi:10.11648/j.ajche.20160406.16

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Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk

Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat

Published in American Journal of Chemical Engineering (Volume 4, Issue 6)

Received: 29 August 2016 Accepted: 3 January 2017 Published: 13 January 2017

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Abstract

The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (E_h) values were noticed between cow or soy milk while acidity and E_h levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.

Published in	American Journal of Chemical Engineering (Volume 4, Issue 6)
DOI	10.11648/j.ajche.20160406.16
Page(s)	179-186
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Soy, Peanut, Rice Milk, ABT, Bifidobacteria

References

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APA Style

Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat. (2017). Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk. American Journal of Chemical Engineering, 4(6), 179-186. https://doi.org/10.11648/j.ajche.20160406.16

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ACS Style

Mohamed Ismail Abou-Dobara; Magdy Mohamed Ismail; Nawal Mohamed Refat. Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk. Am. J. Chem. Eng. 2017, 4(6), 179-186. doi: 10.11648/j.ajche.20160406.16

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AMA Style

Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat. Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk. Am J Chem Eng. 2017;4(6):179-186. doi: 10.11648/j.ajche.20160406.16

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@article{10.11648/j.ajche.20160406.16,
  author = {Mohamed Ismail Abou-Dobara and Magdy Mohamed Ismail and Nawal Mohamed Refat},
  title = {Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk},
  journal = {American Journal of Chemical Engineering},
  volume = {4},
  number = {6},
  pages = {179-186},
  doi = {10.11648/j.ajche.20160406.16},
  url = {https://doi.org/10.11648/j.ajche.20160406.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20160406.16},
  abstract = {The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (Eh) values were noticed between cow or soy milk while acidity and Eh levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.},
 year = {2017}
}

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TY  - JOUR
T1  - Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk
AU  - Mohamed Ismail Abou-Dobara
AU  - Magdy Mohamed Ismail
AU  - Nawal Mohamed Refat
Y1  - 2017/01/13
PY  - 2017
N1  - https://doi.org/10.11648/j.ajche.20160406.16
DO  - 10.11648/j.ajche.20160406.16
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 179
EP  - 186
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20160406.16
AB  - The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (Eh) values were noticed between cow or soy milk while acidity and Eh levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.
VL  - 4
IS  - 6
ER  -

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Author Information

Mohamed Ismail Abou-Dobara

Botany Department, Faculty of Science, Damietta University, Damietta, Egypt
Magdy Mohamed Ismail

Botany Department, Faculty of Science, Damietta University, Damietta, Egypt
Nawal Mohamed Refat

Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt

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APA Style

Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat. (2017). Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk. American Journal of Chemical Engineering, 4(6), 179-186. https://doi.org/10.11648/j.ajche.20160406.16

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ACS Style

Mohamed Ismail Abou-Dobara; Magdy Mohamed Ismail; Nawal Mohamed Refat. Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk. Am. J. Chem. Eng. 2017, 4(6), 179-186. doi: 10.11648/j.ajche.20160406.16

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AMA Style

Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat. Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk. Am J Chem Eng. 2017;4(6):179-186. doi: 10.11648/j.ajche.20160406.16

Copy | Download

@article{10.11648/j.ajche.20160406.16,
  author = {Mohamed Ismail Abou-Dobara and Magdy Mohamed Ismail and Nawal Mohamed Refat},
  title = {Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk},
  journal = {American Journal of Chemical Engineering},
  volume = {4},
  number = {6},
  pages = {179-186},
  doi = {10.11648/j.ajche.20160406.16},
  url = {https://doi.org/10.11648/j.ajche.20160406.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20160406.16},
  abstract = {The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (Eh) values were noticed between cow or soy milk while acidity and Eh levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk
AU  - Mohamed Ismail Abou-Dobara
AU  - Magdy Mohamed Ismail
AU  - Nawal Mohamed Refat
Y1  - 2017/01/13
PY  - 2017
N1  - https://doi.org/10.11648/j.ajche.20160406.16
DO  - 10.11648/j.ajche.20160406.16
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 179
EP  - 186
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20160406.16
AB  - The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (Eh) values were noticed between cow or soy milk while acidity and Eh levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.
VL  - 4
IS  - 6
ER  -

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