Study On The Development And Antioxidant Activity Of Sprouted Peanut Yogurt

In this study,the main varieties of peanut in liaoning province was selected as the raw material,and the sprouted peanut freeze-dried powder was added to the milk.The sprouted peanut yogurt was prepared by lactic acid bacteria fermentation.Meanwhile,the antioxidant activity of the sprouted peanut yogurt was studied.Firstly,the single factor experiment was carried out on the four factors including soaking time,germination temperature,germination humidity and germination time.The germination rate was taken as the evaluation index.Under the optimal germination conditions obtained from the above experiments,germination experiments were carried out on five varieties of peanuts,Fuhua 17,Fuhua 30,Tangyou 4,Huanyu 20 and Tangke 8252.The bud length,nutritional composition and antioxidant activity of the five kinds of peanuts were taken as the evaluation indexes,and Tangyou 4 was chosen.Secondly,the fuzzy mathematical model was established to evaluate the color,taste and tissue state of yogurt,and finally the optimal formula of yogurt was made up of 0.4%lactobacillus,8%white sugar and 2%sprouted peanut freeze-dried powder.The nutritional components of sprouted peanut yogurt and pure yogurt were determined.The results showed that the protein content of sprouted peanut yogurt was higher than that of pure yogurt,the energy,fat and carbohydrate content was slightly higher than that of pure yogurt,and the water content was lower than that of pure yogurt.Sprouted peanut yogurt can be used as a good source of protein for human body.The lactic acid bacteria content of pure yogurt was 1.9×10~9CFU/g,and that of sprouted peanut yogurt was 3.6×10~9CFU/g.The lactic acid bacteria content of sprouted peanut yogurt was 1.9 times that of pure yogurt.The DPPH clearance rate of sprouted peanut yogurt was 37.17%,while that of pure yogurt was 27.44%.The ABTS clearance rate of sprouted peanut yogurt was 48.95%,and that of pure yogurt was 22.08%.Sprouted peanut yogurt has higher antioxidant activity than pure yogurt.Finally,the raw materials and products were tested by high performance liquid chromatography(HPLC).Combined with the nutrient composition and antioxidant activity,SPSS was used to test the correlation between pure yogurt and sprouted peanut yogurt,and sprouted peanut freeze-dried powder and sprouted peanut yogurt.The results showed that the antioxidant activity of sprouted peanut yogurt could be improved by increasing the content ofprotein,resveratrol,gallic acid,epicatechin,rutin,cinnamic acid,caffeic acid,p-coumaric acid and ferulic acid,decreasing the content of fat,carbohydrates,protocatechuic acid and catechin.