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Bibliographic Data
Control Number56095
Date and Time of Latest Transaction20060619141957.5
General Information060619s |||||||||b ||00|||
Cataloging SourcePCARRD-DOST
Main Entry - Personal NameGarcia, Virgilio V.
Main Entry - Uniform TitleENGLISH
Title StatementMilk beverage and curd from peanut
General NoteCollege, Laguna: UPLB, IFST, 1986. pp. 104-124. -(PCARRD-PCRSP Proj. 8927421; Study 3)
Summary, Etc.CS-10 variety of peanut and soybean were used in the study. Sensory evaluation showed that peanut-soy milk was more acceptable than the pure soy. Addition of various flavors marked the strong nutty flavor of peanut milk beverage. Blanching the peanuts prior to grinding (in the milk extraction process) resulted in a grayish color of milk. Unblanched peanuts gave creamy white milk. Curd from peanut and peanut-soybean combination was moderately soft but firm and curd from soybean was moderately hard. Cooked peanut curd was grayish while soy and soy-peanut curds were yellowish-brown. More than any other parameter, the grayish color accounted for the low sensory scores of peanut curds
Subject Added Entry - Topical TermARACHIS HYPOGAEA
 SOYBEANS
 FOOD TECHNOLOGY
 ORGANOLEPTIC PROPERTIES
Added Entry - Personal NameSanchez, Priscilla C.
 Escueta, Elias E.
 Intong, Cayetano Jr. L.
LocationDOST PCARRD
  
     
 
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
  
     
 
Digital Copy
Not Available
  
     
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