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

Abstract

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.

Nutritional, Physical and Sensory Characteristics of Various Chocolate‐flavored Peanut–soy Beverage Formulations

“…However, such formulations containing high amounts of both SPI and chocolate syrup resulted in higher viscosity and sweetness, thicker consistency, visibly darker color and less appealing appearance, ultimately lowering the consumer acceptability. This was in agreement with the observation that protein denaturation and aggregation, carrageenan interaction with water, hydrated polysaccharide–protein networks and hydrated lipid–protein complexes play important roles in controlling beverage characteristics (Hinds et al. 1997a,b,c).…”

“…1987). Hinds et al. (1997a) observed that the visual stability in chocolate drink was lowest (0.11) compared with those of other commercial milk (1.00).…”

Process development of a chocolate‐flavoured peanut–soy beverage

“…Final pilot‐plant scale protocol of the chocolate‐flavoured, peanut–soy beverage being developed in this study is given in Figs 1–3. Earlier work preformed in our laboratory on peanut beverage preparation (Hinds et al. , 1997a,b,c) guided the development process of chocolate‐flavoured, peanut–soy beverage.…”

“…The viscosity was measured using a Brookfield Viscometer (Model LVDV‐II+; Brookfield Engineering Laboratories, Inc., Stoughton, MA, USA) equipped with small sample adaptor (SSA 18/13R, 25 °C, 20 r.p.m.). VSI was measured by taking the ratio of the total height of the beverage to the height of the sediment collected after separation in a 250‐ml bottle (Hinds et al. 1997a,b).…”

“…, 1989), Ultra‐High‐Temperature (UHT)‐sterilised peanut beverage (Rustom et al. , 1995, 1996), and partially defatted, roasted peanut beverage (Hinds et al. , 1997a,b,c) show that peanut has been explored in several milk‐type products with continual advancements in physicochemical, nutritional and sensory characteristics.…”