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Functional and Sensory Properties of Salad Dressing Containing Fermented Peanut Milk
Author(s) -
LEE CHAN,
BEUCHAT LARRY R.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08666.x
Subject(s) - food science , streptococcus thermophilus , flavor , chemistry , fermentation , passion fruit , lightness , lactobacillus , emulsion , biochemistry , physics , optics
The effects of substituting peanut milk fermented with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus for buttermilk on chemical, physical and sensory properties of ranch‐style salad dressing were investigated. Increased amounts of fermented peanut milk in dressing resulted in decreased lightness, creamy flavor, oil emulsion capacity and consistency. Changes were dependent upon the commercial brand of dressing mix. Fermented peanut milk can be substituted for buttermilk in salad dressing at levels up to 25% without substantial reduction in sensory qualities.