Effect of nanopowdered peanut sprouts on physicochemical and sensory properties of milk

Korean Journal for Food Science of Animal Resources

Volumn 33, Issue 1, 2013, Pages 9-15

  Ahn, Yu Jin ^a   Ganesan, Palanivel ^a   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

Author keywords

Antioxidant activity; Milk; Nanopowdered peanut sprout; Sensory properties

Indexed keywords

EID: 84884623348     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2013.33.1.9     Document Type: Article

References (16)

1. Ahn, Y. J., Ganesan, P., and Kwak, H. S. (2012) Comparision of nanopowdered and powdered peanut sprout-added yogurt on oits physicochemical and sensory properties during storage. Kor. J. Food Sci. An. 32: 553-560
2. Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995) Use of a free radical method to evaluate antioxidant activity. Lebensm- Wissu- Technol. 28, 25-30.
3. Fomolla, J., Lopez-Huertas, E., Machado, F. J., Molina, D., Alvarez, I., Marmol, E., Navas, M., Palacin, E., Garcia-Valls, M. J., Remon, B., Boza, J. J., and Marti, J. L. (2009) Milk enriched with "health fatty acids" improves cardiovascular risk markers and nutritional status in human volunteers. J. Nutr. 25, 408-414.
4. Jeon, B. J., Kim, N. C., Han, E. M., and Kwak, H. S. (2005) Application of microencapsulated isoflavone into milk. Arch. Pharm. Res. 28, 859-865.
5. Kang, H. I., Kim, J. Y., Park, K. W., Kang, J. S., Choi, M. R., Moon, K. D., and Seo, K. I. (2010) Antioxidative effect of peanut sprout extracts. Korean J. Food Sci. Nutr. 39, 941-946.
6. Lee, J. B., Ahn, J., Lee, J., and Kwak, H. S. (2004) L-ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification. Biosci. Biotechnol. Biochem. 68, 495-500.
7. Lee, S. J., Hwang, J. H., Kim, S. H., Min, S. G., and Kwak, H. S. (2006) Comparison of the physicochemical properties of freeze-concentrated versus evaporated milk. Food Sci. Biotechnol. 15, 844-850.
8. Lyons, M. M., Yu, C., Toma, R. B., Cho, S.Y., Reiboldt, W., Lee, J., and van Breemen, R. B. (2003) Resveratrol in raw and baked blueberries and bilberries. J. Agric. Food Chem. 51, 5867-5870.
9. Park, H. S., Jeon, B. J., Ahn, J., and Kwak, H. S. (2007) Effects of nanocalcium supplemented milk on bone calcium metabolism in ovariectomized rats. Asian-Aust. J. Anim. Sci. 20, 1266-1271.
10. SAS Institute, (2002) SAS User's Guide: Statistics, Version 9.0 Cary, NC, USA.
11. Seo, M. H., Chang, Y. H., Lee, S., and Kwak, H. S. (2011) The physicochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano chitosan during storage. Int. J. Dairy Technol. 64, 57-63.
12. Servili, M., Esposto, S., Fabiani, R., Urbani, S.,Taticchi, A., Mariucci, F., Selvaggini, R., and Montedoro, G. F. (2009) Phenolic compounds in olive oil: antioxidant, health and sensory activities according to their chemical structure. Inflammopharmacology 17, 1-9.
13. Sharma, S., Anjaneyulu, M., Kulkarni, S. K., and Chopra, K. (2006) Resveratrol, a polyphenolic phytoalexin, attenuates diabetic nephropathy in rats. Pharmacol. 76, 69-75.
14. Stapelfeldt, H., Nielsen, B. R., and Skibsted, L. H. (1997) Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. Int. Dairy J. 7, 331-339.
15. Tokusoglu, O., Unal, M. K., and Yemis, F. (2005) Determination of phytoalexin in peanut and pistachios by HPLCDAD and GC-MS. J. Agric. Food Chem. 53, 5003-5009.
16. Wang, Y., Catana, F., Yang, Y., Roderick, R., and van Breemen R. B. (2002) An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine. J. Agric. Food Chem. 50, 431-435.