Optimization of process conditions for developing yoghurt like probiotic product from peanut

摘要

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 degrees C and 12 h incubation time was found optimum for probiotic peanut yoghurt preparation. (C) 2016 Elsevier Ltd. All rights reserved.