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Development of a Chocolate Flavored Peanut Beverage
Author(s) -
CHOMPREEDA P.,
HARUTHAITHANASAN V.,
OUPADISSAKOON C.,
SUKNAK K.
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.tb05992.x
Subject(s) - food science , flavor , aroma , chemistry , sugar , peanut butter , milk chocolate
Nine chocolate‐flavored peanut beverages (CFPB) were prepared using peanut protein isolate as source of protein and analyzed for physical‐microbiological‐sensory qualities. The quality attributes such as color, aroma, viscosity, and flavor of CFPB were similar to that of commercial chocolate milk. The total aerobic populations of the beverage before and after refrigeration for 7 days were less than 10 and 200 colonies/g, respectively, and no coliform bacteria was detected in this product. Sensory evaluation and response surface methodology indicated that optimum formulation of CFPB was obtained by using 3.5% protein (from peanut protein isolate), 3.5% butter, 8% sugar, 0.7% cocoa powder, 0.1% stabilizer, and water. Consumer study of the CFPB revealed that all sensory characteristics were acceptable in the range of like to extremely like.