Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 50, Issue 3, Pages 605-608Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-011-0373-5
Keywords
Peanut milk; Pressure blanching; Peanut; Organoleptic evaluation; Proximate composition
Categories
Ask authors/readers for more resources
Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e. traditional, 1% NaHCO3 soaking and pressure blanching (at 121 A degrees C, 15 psi for 2, 3 and 5 mins) were given for the preparation of peanut milk. The milks so obtained were analyzed for chemical composition and also subjected to organoleptic evaluation using nine point hedonic scale by semi trained panel of judges. Peanut milk prepared by pressure blanching (at 121 A degrees C, 15 psi for 3 min) was found most acceptable method. The proximate composition of the most acceptable peanut milk prepared by pressure blanching (at 121 A degrees C, 15 psi for 3 min) was found to be moisture 88.22%, ash 0.16%, fat 1.65%, protein 3.27%, total solids 11.78%. Based on the results it was concluded that the pressure blanching was found most acceptable method for the preparation of peanut milk beverage although it had the negative effect on the protein and total solid extraction.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available