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Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage
Author(s) -
RUBICO S.M.,
RESURRECCION A.V.A.,
FRANK J.F.,
BEUCHAT L.R.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05904.x
Subject(s) - food science , homogenization (climate) , viscosity , peanut butter , chemistry , suspension (topology) , materials science , mathematics , composite material , biology , pure mathematics , homotopy , biodiversity , ecology
A nondefatted peanut beverage (NDPB) and a partially defatted peanut beverage (PDPB) were processed under high temperature at 110°C or 121°C for 3 sec with homogenization pressures equivalent to 2000 or 3000 psi. Beverages were evaluated for suspension stability, viscosity, and color (L) values. Sensory ratings for color, viscosity and chalkiness were also determined. All processing conditions produced very stable emulsions. PDPB were rated significantly darker, more viscous (P ≤ 0.01) and more chalky (P ≤ 0.05) than NDPB. The NDPB samples homogenized at 3000 psi were rated lighter, and were characterized by greater particle size reduction than samples homogenized at 2000 psi. Sensory and objective measures were observed to be highly correlated.