1996
DOI: 10.1111/j.1365-2621.1996.tb14759.x
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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 increa… Show more

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Cited by 21 publications
(20 citation statements)
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References 15 publications
(7 reference statements)
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“…(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.…”
Section: Resultssupporting
confidence: 80%
See 1 more Smart Citation
“…(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.…”
Section: Resultssupporting
confidence: 80%
“…, 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.…”
Section: Introductionmentioning
confidence: 99%
“…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).…”
Section: Resultsmentioning
confidence: 99%
“…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 .…”
Section: Accelerated Studiesmentioning
confidence: 99%