Improvement of quality characteristics of peanut milk [study conducted in the Philippines]
1982
Encarnacion, S.S. | Rillo, B.O. (University of the Philippines, Quezon City. Dept. of Food Science and Nutrition)
To improve peanut milk quality characteristics, the effects of soaking peanuts in varying levels of NaHCO3 and adding different stabilizers and flavor to the resulting peanut milk were determined. Subjecting peanuts to soaking for 12 hours at 21-25 C in a 1.5% NaHCO3 solution increased protein content and improved odor, flavor, and acceptability scores of peanut milk significantly from the control. Percentage protein dispersibility test of milk samples containing 0.1% carageenan; 0.1% xanthan gum, with and without 0.1% K2HPO4 did not improve peanut milk stability. These sets also indicated that the xanthan gum had the best stabilizing ability. Sensory evaluation results showed that further increase in concentration of xanthan gum from 0.1% to 0.2% resulted in significantly better acceptability scores. Addition of 0.15% milk caramel, chocolate, and strawberry flavors to peanut milk did not improve its acceptability. Average acceptability scores, in the case of the chocolate and strawberry flavored peanut milk, were even lowered
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