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OPTIMIZATION OF PROCESSING OF PEANUT BEVERAGE 1
Author(s) -
GALVEZ FLOR CRISANTA F.,
RESURRECCION ANNA V. A.,
KOEHLER PHILIP E.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00478.x
Subject(s) - flavor , chemistry , food science , sulfur , sensory analysis , homogenization (climate) , chromatography , organic chemistry , biodiversity , ecology , biology
. Peanut beverages were prepared and homogenized at 2000, 4000, and 6000 psi and processed at 100°C for 10, 15, and 20 min and at 121°C for 5, 10, and 15 min. Sensory analysis, gas chromatographic (GC) analysis, and viscosity measurements were performed on the products. Sulfur aromatic was found sufficient to discriminate between samples processed at 100°C whereas sulfur aromatic, cooked peanut flavor, and bitterness provided the most efficient combination for discriminating between samples processed at 121°C. Processing time had a more significant effect on the sensory attributes of products. Optimum conditions for processing were found to be at homogenization pressure > 3100 psi and process time > 16 min at a processing temperature of 100°C. No sensory characteristic of the peanut beverage correlated with the instrumental analyses done.