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Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes
Author(s) -
RUBICO S. M.,
PHILLIPS R.D.,
RESURRECCION A.V.A.,
BEUCHAT L.R.
Publication year - 1989
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.1365-2621.1989.tb05154.x
Subject(s) - food science , chemistry , flavor , cystine , methionine , lysine , valine , limiting , population , amino acid , biochemistry , cysteine , mechanical engineering , demography , sociology , engineering , enzyme
Nutritional, microbiological and sensory qualities of peanut beverages processed at 85°C, 100°C and 121°C for 15 min and 121°C for 3 sec were determined. Heating improved the digestibility of peanut beverages, particularly those processed at 121°C for 3 sec and 85°C for 15 min. Methionine was particularly sensitive to the treatment at 121°C. The limiting amino acids were threonine, cystine, valine, lysine and tyrosine. No microbial growth was observed in products processed at 100°C and 121°C followed by storage at 4°C and 30°C for 20 days. Beverage processed at 85°C and stored at 30°C for 3 days contained an aerobic microbial population of 2.4 × 10 4 CFU/mL. The beany flavor was least pronounced in beverages processed at 100°C for 15 min and strongest at 121°C for 3 sec.