title: Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage.
abstract: This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at 4°C for 16 d. The size of PPSEM varies from 3 to 10 μm as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about 0.89 μl/ml and TBARS value found to lower during storage of 16 d. The a* and b* color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk.
authors: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors: Y K
authors: YK
authors: Lee
authors: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors: P
authors: P
authors: Ganesan
authors: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors: H S
authors: HS
authors: Kwak
keywords: Microencapsulation; Milk; Peanut Sprout Extract; Physicochemical Properties; Sensory Properties