Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Abstract

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 set 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 2 0.01) and more chalky (P 5 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.

Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

“…Soybean beverages heated to 82 "C, then homogenized twice at 24.1 X lo6 Pa had suspension and visual stability indices of 0.9 and 1.0, respectively, after a 7-day quiescent storage time at 1.1 "C (Nelson et al, 1976;Priepke et al, 1980). Rubico et al (1987) prepared beverages from nondefatted and partially defatted (40% oil removed) unroasted peanuts. Beverages which were heated to 71 "C, homogenized twice at 13.8 x lo6 or 20.7 x lo6 Pa then heated at 110 or 121 "C for 3 s had a suspension stability index of 1.0 after a 10-day quiescent storage at 1 "C. Soluble protein (Oh) and gelation properties of meals prepared from unheated peanut kernels and kernels dry roasted at 160 "C for 20 min were reported by Patil et al (1993) to be 15.8 and 22.1%, and 16 and 14 g 100 mL-', respectively.…”

“…During preparation of a beverage from peanuts, Rubico et al (1987) filtered slurries through a muslin cloth, whereas we filtered slurries through a 34-km screen to impart a smoother mouthfeel. The relatively smaller particles in the filtrate resulting from our procedure may have required higher activation energy than that provided by pasteurization for subsequent gelation in the beverage.…”

“…Beverages developed from unroasted peanuts or soybeans are potential substitutes for cow's milk but they usually have undesirable characteristics such as beany or green off-flavours, suspension instability and chalky mouthfeel (Nelson et al, 1976;Beuchat & Nail, 1978;Rubico et al, 1987;+ Chompreeda et al, 1989;Galvez et al, 1990;Lee & Beuchat, 1992;Rustom et al, 1993). The need for improved sensory attributes (viz.…”

Effect of protein oxidation on the stability of peanut beverage

“…During their storage, instability would happen, even after homogenization and addition of stabilizers to improve the emulsion stability (Encarnacion & Rillo, 1982;Rubico, Resurreccion, Frank, & Beuchat, 1987). These defects are related to particles that are relatively larger than the surrounding medium that cause creaming or layering due to flocculation and coalescence (Rubico et al, 1987).…”

Tecnologia para produção de extrato aquoso de amendoim e elaboração de produto fermentado

“…Variações nas quantidades de lipídeos e de proteína no extrato aquoso de amendoim também foram obtidas por Rubico et al (1987) em função das proporções grão:água utilizadas na elaboração do extrato. Obtiveram teores de lipídeos e proteína de, respectivamente, 4,36% e 2,14% para a relação 1:8 (p/v), e de 5,23% e 2,48% para a relação1:6 (p/v).…”