Description

Abstract: The effects of two thermal processing methods on physical and sensory properties of a 4 beverage prepared from finely ground, partially defatted roasted peanuts (Arachis hypogaea) were determined. Samples were either bottle-processed at 72 “C for 2 min or 111 “C for 8 min after homogenizing at 72 “C, or kettle-pasteurized for 2 min at 72, 77 or 82 “C before homogenizing at 72, 77 or 82 “C, respectively. Harsher thermal processing parameters increased the suspension stability and viscosity of bottle-processed beverage by 175 and 87%, respectively, but had no influence on kettle-pasteurized beverage. Total solids (%) and colour were not adversely affected by thermal processing. Beverage that was kettle-pasteurized and homogenized at 72 “C had low viscosity (6.1-8.4 cps), typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of whether carrageenan (stabilizer) or mono-diglyceride (emulsifier) were added to the formulation. Kettle-pasteurizing before homogenizing (20.7 X lo6 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.