UHT‐Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf‐Life Prediction Modeling

Abstract

Strawberry-flavored (S04) and chocolate-flavored (C04 and C20) peanut beverages UHT-sterilized (137 ЊC, 4 sec or 20 sec) and aseptically filled in Tetra Briks were stored for 6 mo at 5, 20 and 35 ЊC. Sensory characteristics and kinetics of physicochemical changes were studied. The changes were of zero (pH of S04, and sedimentation and homogenization indices of all beverages) and first (pH of C04 and C20, viscosity and color lightness of all beverages) order. Reaction rate constant and Gibb's free energy increased with temperature. Activation energy followed Arrhenius equation. Deterioration in beverage sensory qualities highly correlated with increase in sedimentation index and decrease in pH and emulsion stability. Shelf-life prediction models were constructed based on sensory and kinetics data. The shelf-life was estimated to be 4-7 mo for beverages stored at 30-35ЊC.

Process development of a chocolate‐flavoured peanut–soy beverage

“…(1988), viscosity (55–1950 mPa s) was dependent on composition, homogenisation pressure, and temperature; temperature significantly affecting viscosity probably owing to changes in protein and carbohydrate structures. In agreement to the findings of Rustom et al. (1996), a possible cause of gelation in chocolate‐flavoured peanut beverages could be the interaction of peanut protein with polysaccharide thickening agent (carrageenan) leading to the aggregation of molecules and subsequently increasing the viscosity.…”

“…, 1990), chocolate‐flavoured peanut beverage (Chompreeda et al. , 1989), Ultra‐High‐Temperature (UHT)‐sterilised peanut beverage (Rustom et al. , 1995, 1996), and partially defatted, roasted peanut beverage (Hinds et al.…”

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

“…1988). A possible cause of gelation in the chocolate‐flavored peanut beverages could be the interaction of peanut protein with polysaccharide‐thickening agents (carrageenan) leading to the aggregation of molecules (Rustom et al. 1996).…”

Methodology for Sensory Shelf‐life Estimation: A Review

“…Based on the same data the nonlinear approach (Hough 2010) provides much sounder activation energy calculations. Activation energy estimations based on only 3 points have been reported in numerous studies, e.g., Rustom et al . (1996) and Al‐Kadamany et al .…”