{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T13:47:25Z","timestamp":1790776045340,"version":"4.1.0"},"reference-count":25,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2016,4,13]],"date-time":"2016-04-13T00:00:00Z","timestamp":1460505600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Peanut Collaborative Research Program"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This study was undertaken to formulate, using peanuts as a major ingredient, a beverage which will benefit older adults who are at a high risk of protein\u2010energy malnutrition and other health complications, and to compare its nutritional and microbiological qualities to commercial products. Peanuts, rice flour, and flaxseed meal in a ratio of 48.0:49.8:2.2 were mixed with water (20% solids) and cooked into gruel which was sequentially treated with BAN\n                    <jats:sup>\u00ae<\/jats:sup>\n                    , (480 KNU\u2010B\/g, 75 \u00b0C 1 h), Alcalase\n                    <jats:sup>\u00ae<\/jats:sup>\n                    (2.4 AU\u2010A\/g, 60 \u00b0C 1 h), and Flavourzyme\n                    <jats:sup>\u00ae<\/jats:sup>\n                    (1000 LAPU\/g, 55 \u00b0C 1 h) to predigest starch and protein, respectively. The degree of hydrolysis and product viscosity during hydrolysis was measured. The nutritional and microbiological qualities of the product were compared to 10 commercial products. Results indicate that 60% of starch was hydrolyzed while a total of 1.62% protein hydrolysis was observed. Product viscosity reduced from 228.55 to 3.60 cP at the end of hydrolysis. The formulation had no cholesterol and low sodium which was a functional property that was absent in the commercial products. Results of this study suggest that the formulation can be further optimized into a unique product that could cater for the protein needs and other nutritional requirements of older adults.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13298","type":"journal-article","created":{"date-parts":[[2016,4,13]],"date-time":"2016-04-13T20:02:05Z","timestamp":1460577725000},"source":"Crossref","is-referenced-by-count":1,"title":["Development of a Drinkable, Peanut\u2010Based Dietary Supplement and Comparison of Its Nutritional and Microbiological Qualities with Commercial Products"],"prefix":"10.1111","volume":"81","author":[{"given":"Yaa Asantewaa Kafui","family":"Klu","sequence":"first","affiliation":[{"name":"Dept. of Food Science and Technology The Univ. of Georgia  1109 Experiment St. Griffin Ga 30223\u20131797 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert D.","family":"Phillips","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology The Univ. of Georgia  1109 Experiment St. Griffin Ga 30223\u20131797 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinru","family":"Chen","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology The Univ. of Georgia  1109 Experiment St. Griffin Ga 30223\u20131797 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,4,13]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/74.1.6"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-9343(99)80082-5"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2007.07.009"},{"key":"e_1_2_6_5_1","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.jssas.2013.07.002","article-title":"Production of \u2018\u2018peanut milk\u2019\u2019 based beverages enriched with umbu and guava pulps","volume":"4","author":"Albuquerque EMB","year":"2015","journal-title":"J Saudi Soc Agric Sci"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390590967685"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/gerona\/58.11.B967"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1136\/pgmj.2005.037564"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.09.009"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1467-789X.2003.00107.x"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.06.062"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.07.002"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1177\/15648265060273S305"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1093\/fampra\/cmr054"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0144-8617(02)00301-6"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0899-9007(99)00224-5"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0734-9750(01)00070-2"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.12.001"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.arr.2009.10.003"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.11.083"},{"key":"e_1_2_6_21_1","unstructured":"U.S. Department of Agriculture (USDA) Agriculture Research Service (ARS).2015. National Nutrient Database for Standard Reference Release 28 . Available from:http:\/\/ndb.nal.usda.gov\/ndb\/foods\/show\/4825?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=peanuts&offset=&format=Full&new=&measureby=. Accessed 2014 September 21."},{"key":"e_1_2_6_22_1","unstructured":"U.S. Food and Drug Administration (USFDA).2012. Food Facts From the U.S. Food and Drug Administration. Available from:http:\/\/www.fda.gov\/downloads\/Food\/IngredientsPackagingLabeling\/UCM315471.pdf. Accessed 2014 June 9."},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0261-5614(98)80022-8"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1159\/000346142"},{"key":"e_1_2_6_25_1","unstructured":"World Health Organization (WHO).2002. Nutrition for older persons. Available from:http:\/\/www.who.int\/nutrition\/topics\/ageing\/en\/.Accessed 2016 January 22."},{"key":"e_1_2_6_26_1","unstructured":"World Health Organization (WHO).2007. Protein and amino acid requirements in human nutrition: report of a joint FAO\/WHO\/UNU expert consultation. WHO Technical Report Series 935. 2002. Geneva Switzerland: World Health Organization."}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13298","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13298","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T16:11:56Z","timestamp":1762186316000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13298"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,4,13]]},"references-count":25,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2016,5]]}},"alternative-id":["10.1111\/1750-3841.13298"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13298","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,4,13]]}}}