Functional and Sensory Properties of Salad Dressing Containing Fermented Peanut Milk |
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| Authors: | CHAN LEE LARRY R BEUCHAT |
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| Affiliation: | Author Beuchat is with the Dept. of Food Science &Technology, Univ. of Georgia Agricultural Experiment Station, Griffin, GA 30223-1797.;Author Lee, formerly with the Univ. of Georgia Agricultural Experiment Station, is now affiliated with the Dept. of Animal Science, Oklahoma State Univ., Stillwater, OK 74078. |
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| Abstract: | 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. |
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