Application of multiple component constraint mixture design for studying the effect of ingredient variations on the chemical composition and physico-chemical properties of soy-peanut-cow milk

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dc.contributor.authorKpodo, F.M.
dc.contributor.authorAfoakwa, E.O.
dc.contributor.authorAmoa, B.B.
dc.contributor.authorSaalia, F.K.S.
dc.contributor.authorBudu, A.S.
dc.date.accessioned2018-12-17T10:23:33Z
dc.date.available2018-12-17T10:23:33Z
dc.date.issued2013-01
dc.description.abstractInvestigations were conducted employing a three-component constrained mixture design to formulate milk blends from soy milk, peanut milk and cow milk. Variations in chemical composition and physico-chemical properties of 10-soy-peanut-cow milk (SPCM) formulations were studied. Variations in soy-peanut-cow milk (SPCM) concentrations influenced to varying levels the chemical composition and physico-chemical properties of blends. SPCM formulations containing significant amounts of all three ingredients used (60-70% soy milk, 20-27% peanut milk and 7-20% cow milk) had high crude protein and fat values ranging from 2.20-2.51% and 5.00-6.35% respectively. Increasing soy concentrations caused relative increases in protein content while fat content increased with increasing peanut concentrations. SPCM formulations were high in the minerals Fe and Mn relative to cow milk which was high in Ca and Zn content. Trends in pH were contrary to titratable acidity and increased with increasing soy milk content but decreasing cow milk content. SPCM formulations demonstrated acceptable non-Newtonian behaviour and consistency indices.en_US
dc.identifier.otherVol. 20(2): pp 811-818
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/26446
dc.language.isoenen_US
dc.publisherInternational Food Research Journalen_US
dc.subjectComposite milk blenden_US
dc.subjectFlow behaviouren_US
dc.subjectFunctionalityen_US
dc.subjectNon-Newtownian fluidsen_US
dc.subjectNutritive valueen_US
dc.subjectRheologyen_US
dc.titleApplication of multiple component constraint mixture design for studying the effect of ingredient variations on the chemical composition and physico-chemical properties of soy-peanut-cow milken_US
dc.typeArticleen_US

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