Description

Abstract: Aquaous extracts of peanuts (peanuts milk) fermented with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were drum-dried and incorporated into muffin and cokkie formulas. Sensory qualities were determined using an untrained panel.Symmetry, volume and uniformity of muffins, and volume, spread ratio and hardness of cookies were determinated. Moisture, calculated protein and fat Contents as well as internal and external color of muffins and cookies were measured.