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Articles by Joel Isanga
Total Records ( 2 ) for Joel Isanga
  Joel Isanga and Guo-Nong Zhang
  Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v). Peanut milk based yoghurt was prepared from a mixture of 60% peanut milk and 40% cow milk. Whey separation, gel firmness and sensory quality of the yoghurt were the quality attributes used for screening the stabilizers. Yoghurt containing κ-carrageenan and gelatin had a firm gel with little or no whey at the top, respectively. Yoghurt containing the other five stabilizers (High methoxy pectin, Propylene glycole alginate, Carboxy methyl cellulose, Xanthan gum and Guar gum) all formed weak gels with little or excessive whey at the top. The yoghurt containing gelatin had higher sensory scores for all the three sensory attributes (Appearance, texture and overall acceptability) as compared to the other stabilizers assessed in this study. Therefore, gelatin was found to be the most appropriate stabilizer compatible to a peanut milk based yoghurt system.
  Joel Isanga and Guo-Nong Zhang
  The possibility of producing yoghurt based on peanut milk was studied. Stirred yoghurt was prepared from a mixture of 70% peanut milk and 30% cow milk. The final product was subjected to physiochemical analysis and sensory evaluation. Whole milk yoghurt was used as a control throughout the investigation. Investigations revealed that the peanut milk based yoghurt had 3.47% protein content, 81.02% water holding capacity and 34.43% susceptibility to syneresis compared to 2.76, 65.03 and 47.40% for whole milk yoghurt, respectively. Peanut milk based yoghurt also had higher apparent viscosity compared to whole milk yoghurt. Sensory evaluation of peanut milk based yoghurt using the nine points hedonic scale with the help of sixteen panelists showed that the product had a good appearance, texture and acceptable flavor. The titratable acidity of the peanut milk based yoghurt was 80°T and pH was 4.57. The investigation confirmed that it is possible to produce acceptable peanut milk based yoghurt. Therefore, it is one of the interesting alternative options to yoghurt manufacture in regions with high peanut production.
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