Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions

Chocolate-flavoured peanut beverage was UHT-sterilized at 137 °C for 4 s (C04) or 20 s (C20) and aseptically filled in Tetra brik cartons. Microbiological, physico-chemical, sensory and nutritional properties of the beverages were evaluated. No bacterial cells, spores, yeasts or moulds were observed. The power law described the rheological behaviour ( k = 0.28, n = 0.53). Stability of C04 and C20 was high as indicated by the low homogenization (0%) and sedimentation (0.15 and 0.20 ml 12 ml ) indices. C20 was darker and less viscous than C04. The sensory and nutritional properties of C20 did not significantly differ from those of C04. Aroma and taste mean scores were ( 4.2 5 ) and ( 3.8 5 ), respectively, and correlated with acceptability ( 5.4 7 ). Bitterness was not perceived in any sample. C04 contained (g/100 g beverage) protein (3.0), fat (5.2) and carbohydrates (9.6). It also contained (mg/100 g beverage) thiamin (0.3), vitamin E (0.7), niacin (1.4), iron (0.5), copper (0.2), manganese (0.2), vitamin A (3.6 μg RE), riboflavin (0.01), vitamin C (0.4) and calcium (5.5). The contents of essential amino acids were (mg/g protein) cystine + methionine (17), histidine (17), isoleucine (30), leucine (67), lysine (26), threonine (20), tryptophan (13), tyrosine + phenylalanine (69) and valine (35). The in vitro protein digestibility was 75%, and the protein digestibility corrected amino acid score (PDCAAS) was 34%.