Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions

Lee, Chan; Beuchat, Larry R.

doi:10.1111/j.1365-2621.1992.tb05503.x

Cited by 33 publications

(30 citation statements)

References 15 publications

(12 reference statements)

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“…Beverages developed from unroasted peanuts or soybeans are potential substitutes for cow's milk but they usually have undesirable characteristics such as beany or green off-flavours, suspension instability and chalky mouthfeel (Nelson et al, 1976;Beuchat & Nail, 1978;Rubico et al, 1987;+ Chompreeda et al, 1989;Galvez et al, 1990;Lee & Beuchat, 1992;Rustom et al, 1993). The need for improved sensory attributes (viz.…”

Section: Introductionmentioning

confidence: 99%

Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

Hinds

Beuchat

Chinnan

1997

Int J of Food Sci Tech

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SummaryThe effects of two thermal processing methods on physical and sensory properties of a 4 beverage prepared from finely ground, partially defatted roasted peanuts (Arachis hypogaea) were determined. Samples were either bottle-processed at 72 "C for 2 min or 111 "C for 8 min after homogenizing at 72 "C, or kettle-pasteurized for 2 min at 72, 77 or 82 "C before homogenizing at 72, 77 or 82 "C, respectively. Harsher thermal processing parameters increased the suspension stability and viscosity of bottle-processed beverage by 175 and 87%, respectively, but had no influence on kettle-pasteurized beverage. Total solids (%) and colour were not adversely affected by thermal processing. Beverage that was kettle-pasteurized and homogenized at 72 "C had low viscosity (6.1-8.4 cps), typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of whether carrageenan (stabilizer) or mono-diglyceride (emulsifier) were added to the formulation. Kettle-pasteurizing before homogenizing (20.7 X lo6 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.

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Section: Introductionmentioning

confidence: 99%

Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

Hinds

Beuchat

Chinnan

1997

Int J of Food Sci Tech

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“…Damame et al (1990) found that the dry roasting and oil roasting of peanut kernels could significantly decrease methionine and tryptophan and increase soluble proteins. However, Neucere et al (1969) found that total soluble protein was decreased considerably after dry roasting. Roasting temperature played an important role in these changes.…”

Section: Introductionmentioning

confidence: 97%

“…In addition, with the increasing roasting temperature, the d 4,3 and d 3,2 values did not change along with the total protein carbonyl group content and fluorescence intensity. It might be because the total soluble protein decreased considerably after dry roasting and protein conformational changes (Neucere et al, 1969). Emulsion droplets depend on protein molecular structure and physicochemical characteristics (Keerati-u-rai et al, 2012).…”

Section: Stability Of Peanut Beveragementioning

confidence: 99%

“…Plant protein beverages as alternative sources of dietary protein are desirable in developing countries where cows' milk may be costly, unavailable or not consumed due to dietary constraints or religion (Lee & Beuchat, 1992). Peanut beverage is easy to prepare and its amino acid composition meets people's nutritional requirement (Howard, Hung, & McWatters, 2010;Jain, Yadav, Rajput, & Bhatt, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effect of protein oxidation on the stability of peanut beverage

Lin

Liao

Sun

et al. 2014

CyTA - Journal of Food

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Protein oxidation of peanut beverage and their stability during the storage were investigated. To further investigate the relationship between protein oxidation and peanut beverage stability, peanut protein isolate (PPI) was oxidized by peroxyl radicals derived from 2,2ʹ-azobis (2-amidinopropane) dihydrochloride (AAPH), and the emulsion properties stabilized by oxidized PPI were evaluated. During the storage, protein oxidation happened in the peanut beverage, accompanied by deteriorating their stability. Low storage temperature would lighten the oxidation extent and the peanut beverage instability. High roasting pretreatment of peanut kernels before making peanut beverage would enhance the protein oxidation. Emulsion stabilized by oxidized PPI had larger mean droplet size and lower surface charge. Microstructure of PPI stabilizing emulsion showed that emulsions stabilized by PPI of overoxidation underwent severe droplet aggregation during storage. Protein oxidation was an important factor influencing stability during peanut beverage storage.Keywords: peanut beverage; protein oxidation; stability; peanut protein isolate; emulsion El presente estudio investigó la oxidación experimentada por bebidas de cacahuate y la estabilidad de las mismas durante el almacenamiento. Con el objetivo de examinar a fondo la relación existente entre la oxidación proteica y la estabilidad de bebidas de cacahuate, se oxidó el aislado de proteína de cacahuate (PPI) a través de radicales de peroxil derivados de 2,2ʹ-azobis (2-amidinopropano) dicloridrato (AAPH); además, se estudiaron las propiedades de la emulsión estabilizada por PPI oxidado. Se constató que durante el almacenamiento se presentó la oxidación proteica de las bebidas de cacahuate, acompañada del deterioro de su estabilidad. Se concluyó que bajas temperaturas de almacenamiento ayudarían a reducir tanto el grado de oxidación como la inestabilidad de las bebidas de cacahuate y que la oxidación proteica aumentaría si los granos de cacahuate fueran tratados previamente con un tostado a altas temperaturas. Por otra parte, se observó que en la emulsión estabilizada por el PPI oxidado, las gotas presentaron un tamaño promedio más elevado y una carga superficial más baja. La microestructura de la emulsión estabilizadora del PPI demostró que las emulsiones estabilizadas por el PPI de sobre oxidación, desarrollaron una agregación de gotas muy elevada durante el almacenamiento. La oxidación proteica fue uno de los factores importantes que influyeron en el almacenamiento de las bebidas de cacahuate.Palabras claves: bebida de cacahuate; oxidación proteica; estabilidad; aislado de proteína de cacahuate; emulsión

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“…Plant milks offer individuals who are lactose-intolerant, and/or simply health-conscious (for example, those seeking to consume cholesterol-free products), with healthy alternatives. Such products can be made from plant materials across a diverse range of categories, including beans, nuts and grains, for example soy milk, peanut milk, and rice milk, respectively [8][9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-processing on the physico-chemical properties of morama bean (Tylosema esculentum) milk

Mpotokwane¹,

Tlhong²,

Gaditlhatlhelwe³

et al. 2013

AJFAND

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Morama bean (Tylosema esculentum) is an indigenous bean of the Kalahari region of Botswana. It has high nutritional content and is believed to also contain high levels of phytonutrients. The bean is traditionally eaten roasted as a snack but there is increasing emphasis to develop other innovative high value morama products, while maintaining its healthful properties. The effect of pre-processing treatments including salt-water-blanching, sodium-bicarbonate-blanching, hot-water-blanching on the proximate composition, total solids non-fat, colour, viscosity, sediments, pH and titratable acidity of morama milk was assessed. Consumer preference of the morama milk was also studied, using a soymilk control. Milk extracts were stored at 4°C for up to 24 hours and analyses conducted using standard methods. The findings indicated that the pre-processing treatments produced significant differences (p < 0.05) in protein (1.50 ± 0.18g/100g) and carbohydrate (1.09 ± 0.94g/100g) composition of the baking soda blanched milk sample. The viscosity of the baking soda blanched milk (18.91 ± 3.38cps) was significantly higher than that of the other milk samples, while the sediments of the salt water blanched milk (14.01 ± 1.63%) was significantly higher (p < 0.05) than the others. Baking soda blanching resulted in the highest pH (7.31 ± 0.32) and lowest titratable acidity levels (0.45 ± 0.24). The hot water blanched and baking soda blanched samples were slightly darker in colour, while the baking soda blanched sample had more greenness and less yellowness characteristics than the other two samples. Baking soda blanched pre-treated morama milk was the preferred morama milk by over 85% of the consumers; they also preferred it over soymilk. This is the first reported study on the processing of morama beans into milk and it demonstrated that it was possible to process high quality and acceptable morama milk, which can be utilized as a supplement to the dairy industry.

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Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions

Cited by 33 publications

References 15 publications

Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

Effect of protein oxidation on the stability of peanut beverage

Effect of pre-processing on the physico-chemical properties of morama bean (Tylosema esculentum) milk

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