Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage

  • Lee, Y.K. (Department of Food Science and Technology, Sejong University) ;
  • Ganesan, P. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Received : 2013.01.23
  • Accepted : 2013.03.05
  • Published : 2013.08.01
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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 $4^{\circ}C$ for 16 d. The size of PPSEM varies from 3 to $10{\mu}m$ 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 $0.89{\mu}l/ml$ 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.

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References

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