Properties of a thermal-processed beverage prepared from roasted partially defatted peanuts

International Journal of Food Science and Technology

Volumn 32, Issue 3, 1997, Pages 203-211

  Hinds, Margaret J ^a   Beuchat, Larry R ^b   Chinnan, Manjeet S ^c  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c NONE

Author keywords

Colour; Sensory attributes; Suspension stability; Viscosity

Indexed keywords

ARACHIS HYPOGAEA;

EID: 0031476049     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00402.x     Document Type: Article

References (35)

1. AACC (1976). Approved methods of the AACC. St. Paul, MN: American Association of Cereal Chemists.
2. AOAC (1984). Official Methods of Analysis, 14th edn. P. 501. Washington, DC: Association of Official Analytical Chemists.
3. Beuchat, L.R. & Nail, B.J. (1978). Fermentation of peanut milk with Lactobacillus bulgaricus and L. acidophilus. Journal of Food Science, 43, 1109-1112.
4. Busk, G.C., Jr (1984). Polymer-water interactions in gelation. Food Technology, 38(5), 59-64.
5. Catsimpoolas, N. & Meyer, E.W. (1970). Gelation phenomena of soybean globulins. I. Protein-protein interactions. Cereal Chemistry, 47, 559-570.
6. Chompreeda, P., Haruthaithanasan, V., Oupadissakoon, C. & Suknak, K. (1989). Development of a chocolate flavored peanut beverage. Journal of Food Science, 54, 1359-1360.
7. Dalgeish, D.G. (1990). Denaturation and aggregation of serum proteins and casein in heated milk. Journal of Agricultural and Food Chemistry, 38, 1995-1999.
8. Dziezak, J.D. (1988). Emulsifiers: the interfacial key to emulsion stability. Food Technology, 42(10), 172-186.
9. Galvez, F.C.F., Resurreccion, A.V.A. & Koehler, P.E. (1990). Optimization of processing of peanut beverage. Journal of Sensory Studies, 5, 1-17.
10. Gossett, P.W., Rizvi, S.S.H. & Baker, R.C. (1984). Quantitative analysis of gelation in egg protein systems. Food Technology, 38(5), 67-74, 96.
11. Hinds, M.J., Beuchat, L.R. & Chinnan, M.S. (1996). Effects of homogenization pressure and stabilisers on some physical characteristics of a beverage prepared partially defatted, from roasted peanuts. Plant Foods for Human Nutrition (in press).
12. Ihekoronye, A.I. (1990). Non-soy vegetable proteins for food formulations - The author's experience. In: Proceedings of Nigerian Institute of Food Science and Technology (Eastern Chapter) Symposium on Bany Foods (edited by J.C. Okaka). Pp. 55-59. Cited in International Journal of Food Science and Technology (1993), 28, 499-504.
13. Ihekoronye, A.I. (1990). Non-soy vegetable proteins for food formulations - The author's experience. In: Proceedings of Nigerian Institute of Food Science and Technology (Eastern Chapter) Symposium on Bany Foods (edited by J.C. Okaka). Pp. 55-59. Cited in International Journal of Food Science and Technology (1993), 28, 499-504.
14. Kumar, K.D.N., Nandi, P.K. & Rao, M.S.N. (1980). Reversible gelation of arachin. International Journal of Peptide Protein Research, 15, 67-72.
15. Lee, C. & Beuchat, L.R. (1992). Chemical, physical and sensory characteristics of peanut milk as affected by processing conditions. Journal of Food Science, 57, 401-405.
16. Lo, K.S. (1971). Process for preparing a soybean beverage. U.S. patent 3, 563, 762.
17. McWatters, K.H. & Cherry, J.P. (1982). Potential food uses of peanut seed proteins. In: Peanut Science and Technology (edited by H.E. Pattee & C.T. Young). Pp. 689-736. Yoakum, TX: American Peanut Research and Education Society, Inc.
18. Nelson, A.I., Steinburg, M.P. & Wei, L.S. (1976). Illinois process for preparation of soymilk. Journal of Food Science, 41, 57-61.
19. Nsofor, L.M. & Anyanwu, K.B. (1992). Effect of heat processing on refrigerated shelf-life of concentrated soymilk beverage. Journal of Food Science and Technology, 29, 40-44.
20. Nsofor, L.M., Uzuegbu, D.N., Chukwuma, A.K. & Udechukwu, A. (1993). Storage stability of concentrated soymilk: evaluation of cowmilk concentrate and salts' addition and soybean acid-steeping. International Journal of Food Science and Technology, 28, 499-504.
21. Patil, U.G., Chavan, J.K., Kadam, S.S. & Salunkhe, D.K. (1993). Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal. Plant Foods for Human Nutrition, 43, 157-162.
22. Pomeranz, Y. (1991). Functional Properties of Food Components, 2nd edn. Pp. 79-115 and 248-380. San Diego: Academic Press, Inc.
23. Priepke, P.E., Wei, L.S., Nelson, A.I. & Steinberg, M.P. (1980). Suspension stability of Illinois soybean beverage. Journal of Food Science, 45, 242-245.
24. Rubico, S.M., Resurreccion, A.V.A., Frank, J.F. & Beuchat, L.R. (1987). Suspension stability, texture, and colour of high temperature treated peanut beverage. Journal of Food Science, 52, 1676-1679.
25. Rubico, S.M., Resurreccion, A.V.A. & Beuchat, L.R. (1988). Comparison of sensory properties and headspace volatiles of a peanut beverage processed at different temperature and time conditions. Journal of Food Science, 53, 176-180.
26. Rustom, I.Y.S., Lopez-Leiva, M.H. & Nair, B.M. (1993). Extraction of peanut solids with water - effect of the process and enzymatic hydrolysis. Lebensmittel-Wissenschaft u.-Technology, 26, 72-75.
27. Samant, S.K., Singhal, R.S., Kulkarni, P.R. & Rege, D.V. (1993). Protein-polysaccharide interactions: a new approach in food formulations. International Journal of Food Science and Technology, 28, 547-562.
28. SAS Institute, Inc. (1985). SAS user's Guide: Statistics, 5th edn. Cary, NC: SAS Institute, Inc.
29. Schmidt, R.H. & Morris, H.A. (1984). Gelation properties of milk proteins, soy proteins, and blended protein systems. Food Technology, 38(5), 85-94, 96.
30. Schmidt, R.H., Sistrunk, C.P., Richter, R.L. & Cornell, J.A. (1980). Heat treatment and storage effects on texture characteristics of milk and yogurt systems fortified with oilseed proteins. Journal of Food Science, 45, 471-475.
31. Shand, P.J., Sofos, J.N. & Schmidt. G.R. (1994). Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls. Journal of Food Science, 59, 282-287.
32. Sharma, S.K. & Dalgeish, D.G. (1993). Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. Journal of Agricultural and Food Chemistry, 41, 1407-1412.
33. Sudo, R. & Ueda, T. (1990). Process for preparing high-fat soybean milk. U.S. patent 4, 902, 526.
34. Van Boekel, M.A.J.S. & Walstra, P. (1989). Physical changes in the fat globules in unhomogenized and homogenized milk. International Dairy Federation Bulletin, no. 238. Pp. 13-16. Cited in Journal of Agricultural and Food Chemistry (1993), 41, 1407-1412.
35. Van Boekel, M.A.J.S. & Walstra, P. (1989). Physical changes in the fat globules in unhomogenized and homogenized milk. International Dairy Federation Bulletin, no. 238. Pp. 13-16. Cited in Journal of Agricultural and Food Chemistry (1993), 41, 1407-1412.