Premium
UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage
Author(s) -
RUSTOM ISMAIL Y.S.,
LÓPEZLEIVA M.H.,
NAIR BABOO M.
Publication year - 1995
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.1365-2621.1995.tb05677.x
Subject(s) - food science , chemistry , lightness , homogenization (climate) , biology , biodiversity , ecology , physics , optics
Strawberry‐flavored and chocolate‐flavored peanut beverages were produced in a pilot plant, UHT sterilized at 137°C for 4 sec and 20 sec, aseptically filled and stored at 5, 20 or 35°C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 mos. No Microbial growth was observed. The pH decreased while homogenization and sedimentation indices increased with time in all beverages at all temperatures. Color lightness decreased during the first 6 wk and remained constant afterwards. Viscosity of strawberry‐flavored beverage was constant whereas chocolate‐flavored beverages gelled after 19 wk at all temperatures. Proteolysis was <6% in gelled beverages.