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Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts
Author(s) -
Hinds Margaret J.,
Beuchat Larry R.,
Chinnan Manjeet S.
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00402.x
Subject(s) - pasteurization , food science , bottle , chemistry , flavour , materials science , composite material
The effects of two thermal processing methods on physical and sensory properties of a 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 which 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 × 10 6 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.