UHT-Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage

UHT-Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage

ABSTRACT Strawberry‐flavored and chocolate‐flavored peanut beverages were produced in a pilot plant, UHT sterilized at 137°C for 4 sec and 20 sec, aseptically filled and stored at 5, 20 or 35°C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 mo...

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Veröffentlicht in:Journal of food science 1995-03, Vol.60 (2), p.378-383
Hauptverfasser: RUSTOM, ISMAIL Y.S., LÓPEZ-LEIVA, M.H., NAIR, BABOO M.
Format: Artikel
Sprache:eng
Schlagworte:
Arachis hypogaea
Beverages
Biological and medical sciences
Food industries
Food preservation
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gelation
peanut beverage
Peanuts
proteolysis
storage effects
Temperature
UHT
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Zusammenfassung:ABSTRACT Strawberry‐flavored and chocolate‐flavored peanut beverages were produced in a pilot plant, UHT sterilized at 137°C for 4 sec and 20 sec, aseptically filled and stored at 5, 20 or 35°C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 mos. No Microbial growth was observed. The pH decreased while homogenization and sedimentation indices increased with time in all beverages at all temperatures. Color lightness decreased during the first 6 wk and remained constant afterwards. Viscosity of strawberry‐flavored beverage was constant whereas chocolate‐flavored beverages gelled after 19 wk at all temperatures. Proteolysis was
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1995.tb05677.x