14F-33 |
Recovery of fine particles and stability of beverages developed from peanut and soy |
R. P. DESHPANDE1, R. D. Phillips1, and M. S. Chinnan2. (1) Dept. of Food Science & Technology, Univ. of Georgia, 1109 Experiment St., Melton Bldg., Griffin, GA 30223-1797, (2) Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Melton Bldg., Griffin, GA 30223-1797 Beverages prepared from peanuts have great potential as substitutes for cow’s milk. Amino acid requirements indicate that peanuts combined with high lysine ingredient such as soybean give improved nutritional profile. Hence peanut beverage formulations were developed incorporating soy flour for stability studies. Develop an appropriate processing protocol and identify a stabilizer for imparting low viscosity and stability comparable to cow’s milk. Roasted, partially defatted peanuts were dry milled using Morehouse or Retsch mills. Ground peanut meal and in combination with soy flour (70 PDI) were either blended with water or wet milled by passing through Morehouse mill twice or Polytron blender. Treatments were studied for particle size distribution and percentage recovery of fine particles <53 microns. Wet milled product was filtered through polyester bags (143 and 273 mesh). Residue was rinsed using a pre-calculated amount of water. Filtrate was blended with 3% sugar and 0.05% salt. Seven formulations [5 different stabilizers (0.02%), an emulsifier (0.2%), and control without stabilizer/emulsifier] prepared from 100% peanut (P) and 75:25 peanut/soy (PS) combination were homogenized, bottled, cooled and stored at 5oC for five days. Visual stability index (VSI), suspension stability index (SSI) and viscosity were measured. Morehouse milling at dry and wet stages was the most efficient treatment, which gave 96.5% and 94.32% recovery of particles <53 microns (273 mesh) for peanut and peanut/soy combination, respectively. Rinsing the filtered residue reduced total solids loss from 17.61% to 13.43%. One of the stabilizers (carrageenan) resulted in low viscosity (P-16.08 cp, PS-13.37 cp) comparable to commercial grade chocolate milk; and VSI (P-0.92, PS-0.93) and SSI (P-0.94, PS-0.92) values very close to the desired value of 1.00. The beverages studied have low viscosity, high yields, and stability comparable to cow’s milk. They hold higher potential in terms of nutrition, acceptability, and processing efficiency.
Session 14F, Product Development: General
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