Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes

Abstract

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 × 104 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. Copyright © 1989, Wiley Blackwell. All rights reserved

Source or Periodical Title

Journal of Food Science

ISSN

221147

Page

1540-1543

Document Type

Article

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