Development of Nutritionally Enriched Juglans Mandshurica Nut Yoghurt

Abstract:

In this study, we mixed peeled and grinded Juglans mandshurica nuts with milk, using Lactobacillus casei and Streptococcus thermophilus as culture, the ration is 1:1. After fermented, we obtained enriched Juglans mandshurica nut yoghurt. The optimal formula of the yoghurt was determined by the L9 (34) orthogonal test. The best formular was: solid-liquid ratio 1:6, pulp-milk ratio 2:8, and filtered with an 80 mesh sieve. This dairy product contains the nutrients from Juglans mandshurica nuts, fresh milk and probiotics; tastes sour and sweet with a walnut fragrance; and is a kind of functional food with a great economic value and market potential for development.

• Periodical: Advanced Materials Research (Volume 338)
• Pages: 626-631
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.338.626
• Online since: September 2011
• Authors: Ruo Shi Zhao, Dong Min Liu, Qi Fei Zhang, Yi Hong Bao
• Keywords: Fresh Milk, Juglans Mandshurica Nuts, Lactobacillus casei, Streptococcus thermophilus

References

[1] Ozkilinc, A. Y,Seckin, A. K，Effect of some prebiotics usage on quality properties of concentrated yogurt: Journal of animal and veterinary advances ; 1680-5593 ; 2011 ; vol.10 ; no.9 ; pp.1117-1123

DOI: 10.3923/javaa.2011.1117.1123

[2] Azadnia, P, Babaki, A. K, Ghasemi, M. S. A, Jashni, M. K, Zamani, M. H, Taarof, N, Isolation and identification of leuconostocs from traditional yoghurt in tribes of Kazerun: Journal of animal and veterinary advances ; 1680-5593 ; 2011 ; vol.10 ; no.4 ; pp.552-554

DOI: 10.3923/javaa.2011.552.554

[3] Kuenzel J, Zandstra EH, El Deredy W;Blanchette I, Thomas A, Expecting yoghurt drinks to taste sweet or pleasant increases liking,: Appetite ; 0195-6663 ; 2011 ; vol.56 ; no.1 ; pp.122-127

DOI: 10.1016/j.appet.2010.12.009

[4] Cui Li et al, Study of the productive process of whole walnut milk [J]: Food Science and Technology, 2001, 22 (4) 42-43

[5] Su Binang et al, Study and production of walnut milk bifidobacterium yogurt: Information and Economy of Science and Technology Development, 2000 (4)

[6] Han Xijiang et al, Brief report on walnut milk beverage study: Journal of Northeast Agricultural University, 1997, 28 (1)

[7] Ma Wei, The Application of Transglutaminase in Yoghurt, Written for presentation at the 2004 CIGR International Conference

[8] Mataragas M, Dimitriou V, Skandamis PN, Drosinos EH, Quantifying the spoilage and shelf-life of yoghurt with fruits: Food Microbiology ,2011（28）

DOI: 10.1016/j.fm.2010.11.009