Effect of pressure blanching on sensory and proximate composition of peanut milk

Jain, Parul; Yadav, Dushyant; Rajput, Hradesh; Bhatt, Devendra Kumar

doi:10.1007/s13197-011-0373-5

Cited by 26 publications

(26 citation statements)

References 7 publications

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“…Jain et al . () reported changes in proximate composition parameters due to pressure blanching in peanut milk samples. The authors reported that pressure blanching caused decrease in protein content which was probably due to structural changes and denaturation of proteins.…”

Section: Resultsmentioning

confidence: 99%

“…Peanut is the major oilseed crop of India accounting for more than 55% of oilseed production (Jain et al ., ). Peanut and its products are also well‐known for their nutritional benefits for young and old people because of their richness in terms of protein, minerals, essential amino acids as well as essential fatty acids such as linoleic and oleic acids which are considered to be highly valuable for human nutrition.…”

Section: Introductionmentioning

confidence: 97%

“…Peanut as such can provide the solution as various milk and milk type products can be prepared from it. Some reports exist with regards to peanut milk (Jain et al ., ) and peanut yoghurt (Isanga & Zhang, ). Paneer is a unique milk product generally made from milk.…”

Section: Introductionmentioning

confidence: 99%

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Effect of high pressure processing on yield, quality and storage stability of peanut paneer

Chauhan

Kumar

Roopa

et al. 2015

Int J of Food Sci Tech

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Paneer was prepared from peanuts by soaking the nuts for 8 h followed by removal of skin, grinding, extraction of milk and coagulation using calcium sulphate (1% solution). In another method the peanut milk was high pressure processed at 600 MPa for 5 min before coagulation. The obtained paneer samples were vacuum packed and kept at refrigerated temperature (6 AE 1°C) for storage and evaluated for physico-chemical, sensory and microbial attributes. High pressure processing of milk before coagulation resulted in increase in paneer yield significantly (P < 0.05) as well as maintained the quality of the paneer to a better extent as compared to control during refrigerated storage for a period of 45 days.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Effect of high pressure processing on yield, quality and storage stability of peanut paneer

Chauhan

Kumar

Roopa

et al. 2015

Int J of Food Sci Tech

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“…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). Therefore, it has great potential as a dairy substitute or supplement.…”

Section: Introductionmentioning

confidence: 99%

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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“…The hedonic scale has been used in acceptability studies of diverse products (Cardoso et al 2013;Jain et al 2013;Kremer et al 2013), as well as for sensory psychophysical and intercultural studies (Nicolas et al 2010;Chung and Han 2013;Menichelli et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of Sample Presentation Protocol on the Results of Consumer Tests

Gutiérrez‐Salomón

Gámbaro

Angulo

2014

Journal of Sensory Studies

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The influence of two sample presentation and instruction delivery protocols on the results of consumer-based sensory evaluations was studied. In two independent experiments, five peach jams and four Colonia-type cheese (from the Colonia region in Uruguay) were taste-tested. In the first experiment, one group of 54 consumers used the sequential monadic (SM) and the other group of 54 consumers used the rank-rating (RR) sample presentation protocols for the jam sample evaluation. In the second experiment, one group of 54 consumers used the SM and the other group of 54 consumers used the RR sample presentation protocols for the cheese sample evaluation. All samples were evaluated using hedonic scales and CATA (check-all-that-apply) questions. Overall liking scores were found not to depend on the sample presentation protocol. Although the protocol was found to affect the choice and number of attributes listed in the CATA question used by respondents to differentiate the samples, the spatial configurations of samples derived by multiple factor analysis showed a high degree of correlation between the two protocols for most of the CATA attributes. Based on these results, the SM and RR protocols were found to be equally sensitive, for the products tested, in the conditions of this study. PRACTICAL APPLICATIONSConsumer testing is mainly used to predict operational preference that would assure success in the market. Side-by-side or monadic presentation of samples during traditional hedonic consumer testing would give results with the same degree of accuracy when testing a reduced number of samples (4-5). The use of CATA (check-all-that-apply) questions would provide the attributes of the samples in a similar way in either monadic or side-by-side sample presentation during consumer testing. bs_bs_banner Journal of Sensory Studies

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Effect of pressure blanching on sensory and proximate composition of peanut milk

Cited by 26 publications

References 7 publications

Effect of high pressure processing on yield, quality and storage stability of peanut paneer

Effect of high pressure processing on yield, quality and storage stability of peanut paneer

Effect of protein oxidation on the stability of peanut beverage

Influence of Sample Presentation Protocol on the Results of Consumer Tests

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