Comparison of Sensory Properties and Headspace Volatiles of a Peanut Beverage Processed at Different Temperature and Time Conditions

Rubico, S.M.; Resurreccion, A.V.A.; Beuchat, Larry R.

doi:10.1111/j.1365-2621.1988.tb10203.x

Cited by 20 publications

(26 citation statements)

References 23 publications

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“…Differences in viscosity among the bottleprocessed beverages are attributed to increased unfolding and aggregation of protein molecules and formation of hydrophilic protein-lipid complexes as severity of thermal treatment was increased. Rubico et al (1988) also observed increases in viscosity when increased heat treatments were applied to beverages prepared from unroasted peanuts. Commercial whole milk, lowfat milk, chocolate low-fat milk and chocolate drink had viscosities of 2.0 -t 0.00, 2.0 t-0.00, 12.7 + 0.26 and 4.9 t: 0.06 cps, respectively.…”

Section: Viscositymentioning

confidence: 94%

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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: Viscositymentioning

confidence: 94%

“…For example, bottle-processed beverages have stronger cooked and raw flavours than kettle-pasteurized beverages (Rubico et al, 1988;Galvez et al, 1990), whereas homogenizing after kettle-pasteurizing facilitates production of beverages with smoother mouthfeel (Priepke et al, 1980).…”

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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“…The milk-like product produced is then homogenized, sterilized in much the same way as fresh milk, and also supplemented with vitamins and minerals and is sometimes flavored. Details of these methods are given in the works of Barley (1951), (Jasper, 1973), Mitchell (1950), Chandrasekhara et al (1971), Schmidt et al Mendelsohn (1980), Rubico et al (1987Rubico et al ( , 1988, and Chan Lee and Larry R. , . According to Rao et al (1964), peanut milk combined with other milks can be spray dried, and the powder has longer shelf-life and can be readily reconstituted in water.…”

Section: Introductionmentioning

confidence: 98%

“…Soaking and grinding full-fat raw peanuts with water to get slurry, subject to filtration produce usually peanut milk (aqueous extract of peanut kernels, Arachis hypogea L.) Beuchat et al, 1978;Bucker et al, 1979;Rubico et al, 1987Rubico et al, , 1988Chan et al, 1991Chan et al, , 1992Shurpalekar et al, 1964;Chandrasekhara et al, 1964; and also by grinding unsoaked roasted peanuts, raw full-fat, or partially defatted peanuts to form freeflow flour to which water may later be added to make an emulsion. Another way is to use the peanut milk or peanut protein isolates to extend animal milk (toned milk).…”

Section: Introductionmentioning

confidence: 99%

Peanut Milk and Peanut Milk Based Products Production: A Review

Diarra

Nong

Chen

2005

Critical Reviews in Food Science and Nutrition

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Since the early 1950s, numerous reports have been published suggesting that peanut milk and peanut milk based products can be prepared in a wide variety of ways. Emphasis has shifted from preparing inexpensive milk like beverages, very nutritious but somewhat lacking consumers appeal, to using the peanut milk or peanut protein isolates as an animal milk extender without changing flavor, to develop more attractive fermented products, and to precipitate proteins from the milk in order to get a curd called "tofu," and to produce cheese analogs. Great attention has been paid to the improvement of the stability, sensory properties, and shelf-life of the milk, using physical and chemical treatments. Many efforts have been deployed for supplementing the products. Thanks to recent advances, the removal of aflatoxin from peanut milk can be achieved using Flavobacterium aurantiacum as a biodegradater. It has also found application as liquid coffee whitener. However, despite all these developments and publications, there is still a need for much more diversified studies in order to definitely overcome the stability, the nutty flavor, and sensory problems always encountered when producing peanut milk and some peanut milk based products.

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“…El método se ha aplicado al análisis de volátiles de muestras tales como hierbas aromáticas (Chialva, 1983), cacahuetes (Sanders, 1989), bebidas (Rubico, 1988), salmuera (Montano, 1990), etc. Sin embargo, en la bibliografía de los últimos años se encuentra una mayor aplicación del método a aceites.…”

Section: Espacio De Cabeza Estáticounclassified

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

Morales¹,

Aparicio²,

Gutiérrez³

1992

Grasas y Aceites

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RESUMEN Técnicas de aislamiento y concentración de volátiles de aceites vegetalesUno de los métodos de evaluación del flavor de los alimentos consiste en la determinación de sus componentes volátiles. La primera etapa necesaria para realizar este tipo de análisis es el aislamiento y concentración de los mismos. Se ha realizado una revisión bibliográfica sobre las diferentes técnicas utilizadas para este fin en diferentes alimentos y especialmente en aceites vegetales. Los métodos utilizados son muy diversos, se ofrece una explicación de cada uno de ellos considerando las diferentes variantes existentes. Asimismo se detallan las aplicaciones realizadas en aceites vegetales durante los últimos años. PALABRAS-CLAVE: Aceite vegetal -Componentes volátiles (aislamiento) -Componentes volátiles (concentración) -Información (artículo). SUIVIMARY Techniques for the isolation and concentration of vegetable oils volátilesOne of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volátiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

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Comparison of Sensory Properties and Headspace Volatiles of a Peanut Beverage Processed at Different Temperature and Time Conditions

Cited by 20 publications

References 23 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

Peanut Milk and Peanut Milk Based Products Production: A Review

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

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