Publication
Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts
Details
Author(s):
MJ Hinds; L.R. Beuchat; M.S. Chinnan
Type of Document:
Scholarly Article
Publisher/Journal:
Plant Foods for Human Nutrition
Date of Publication:
1997
Place of Publication:
Not Available
Description
Abstract: A low-fat beverage with roasted peanut flavor was developed from peanuts. The potential milk substitute contained 11.8% total solids, 2.0% fat and 3.7% protein, and was whitish orange-yellow in color. The effects of stabilizing additives and homogenization pressure (13.8
