| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563323 | LWT - Food Science and Technology | 2016 | 7 Pages |
•The present paper describes the development of peanut based probiotic yoghurt that can be a dairy alternative.•Developed product is free from lactose, cholesterol and milk proteins.•Since single culture is used, the product of consistent quality could be obtained.•The model developed utilizing RSM could be used to find out optimum parameters for any factor combination.
Functional food market is dominated by dairy based probiotic products mainly yoghurt. There is need to develop dairy alternatives due to allergenic milk proteins, lactose and high cholesterol content. In this paper, efforts have been made to develop yoghurt like probiotic product from peanut milk utilizing single probiotic culture and without any supplements. The conditions were optimized utilizing response surface methodology by studying the individual and interactive effects of three process variables i.e. inoculum concentration, incubation temperature and time. Inoculum concentration of 1.9%, incubation temperature of 38 °C and 12 h incubation time was found optimum for probiotic peanut yoghurt preparation.
