Description

Abstract: Liquid whiteners were formulated from peanut extracts prepared using 1:3, 1:4, or 15 peanut-to-water ratio, and 0.6, 1.2, or 1.8% mono- and diglyceride emulsifiers. All formulations were stable after 5 days of quiescent storage. Descriptive analysis revealed that the whitener from peanut extract had higher sensory scores for bitter, toasted grain/cereal, and astringent than a commercial control. Lightness and whitening power increased with increasing peanut extract concentrations and emulsifiers. Viscosity increased as emulsifier increased. A whitener comparable to the control could be formulated using 1:3 to 1:4 peanut-to-water ratios and 0.6 to 1.6% emulsifier.