Hardy Zolelwa, Jideani Victoria A
Department of Food Science and Technology Cape Peninsula University of Technology Bellville 7535 South Africa.
Food Sci Nutr. 2019 Sep 30;8(10):5238-5248. doi: 10.1002/fsn3.951. eCollection 2020 Oct.
The functional, nutritional, and physical characteristics of foam-mat dried Bambara groundnut () yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk (BGNM-R) and original nonreconstituted BGNM (BGNM-NR) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam-mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY-RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY-NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant ( < 0.05) difference was observed for the Tg of BGNPY-R and BGNPY-NR. Nutrient composition of BGNPY-R and BGNPY-NR had no significant ( > 0.05) difference, while ash differed significantly ( < 0.05). Particle size and particle size distribution of BGNPY-R and BGNPY-NR had no significant ( > 0.05) difference. Probiotic viability of BGNPY-R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml).
对泡沫垫干燥的 Bambara 花生酸奶的功能、营养和物理特性进行了研究。使用 Bambara 花生奶粉（BGNMP）和 Bambara 花生奶（BGNM）生产 Bambara 花生粉末酸奶（BGNPY）。BGNMP 与水按 1:5 复溶。将复溶的 BGN 奶（BGNM-R）和原始未复溶的 BGNM（BGNM-NR）接种普通酸奶发酵剂，同时保持在 45°C 的温度下，并在 35°C 下培养 24 小时。采用泡沫垫干燥工艺干燥 BGN 酸奶，以阿拉伯胶（6%）和甲基纤维素（0.5%）作为发泡剂，并在 50°C 下干燥 24 小时。对复溶奶制成的 BGN 粉末酸奶（BGNPY-RM）和未复溶奶制成的 BGN 粉末酸奶（BGNPY-NRM）的功能、营养、热学和物理特性进行了评估。粉末酸奶的吸水率（分别为 1.27 和 1.31 g/g）和水溶性指数（分别为 73.3 和 71.22 100/g）没有显著差异，而 BGNPY-R 和 BGNPY-NR 的玻璃化转变温度（Tg）存在显著差异（P < 0.05）。BGNPY-R 和 BGNPY-NR 的营养成分没有显著差异（P > 0.05），而灰分存在显著差异（P < 0.05）。BGNPY-R 和 BGNPY-NR 的粒径和粒径分布没有显著差异（P > 0.05）。BGNPY-R 的益生菌活力（7.2 log cfu/ml）保持在最低推荐剂量（6 log cfu/ml）以上。
