International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 2 (2021)

Process standardization and shelf life studies of peanut milk


Saritha lavudi, Srinivas Maloo, Bhasker Vellanki

Groundnut (Arachis hypogaea L.), also known as peanut, among the oilseed crops it is principal one. It is the world 4th most important source of edible oil and 3rd most important source of vegetable protein. Peanuts are rich source of the protein and one of the world's leading oil seed crops. It is an excellent source of vitamins B complex, vitamin E and essential amino acids. Peanuts contain many bioactive compounds, such as flavonoids, phenolic acids, and plant sterols. Flavonoids confer many benefits. In foods, flavonoids are responsible for color, taste, prevention of fat oxidation, and protection of vitamins and enzymes. Peanut milk is plant based milk. It is lack of lactose so useful to the lactose intolerant people. It is prepared by roasting peanuts (100gm) at 130̊ C for 30 minutes in micro oven, at 150̊ C for 15 min in hot air oven, last one without treatment then followed by soaking, de-skinning, grounding and filtering the slurry the filtrate is called as peanut milk. Then the slurry boiled, homogenized, pasteurized and stored. The three different peanut milk samples packaged in glass bottles, Pet bottles and LDPE sachets were stored in the refrigerator for 28 days and at room temperature for three days. The quality of the three different peanut milk samples were evaluated by assessing moisture content, protein content, fat content, carbohydrates content, ash content, pH values, titratable acidity, and microbial examination. The proximate analysis of normal soaking milk sample were moisture content was varied between 88.05 to 88.53%; protein, 3.55 to 3.60%; fat,2.07 to 2.08;carbohydrates,5.55 to 5.57;ash,0.21 to0.24%,titratable acidity,0.8ml to 1.2 ml; pH,6.25 to 6.32;TS,11.04 to 11.18. the proximate analysis of micro oven treatment milk sample were moisture content was varied between87.47 to 87.55%; protein 3.3%; fat,3.38 to 3.42;carbohydrates,4.67 to 4.68;ash,0.16 to 0.17%,titratable acidity,1.0 ml to 1.3 ml; pH,6.35 to 6.38;TS,10.15 to 10.21.the proximate analysis of hot air oven treatment milk sample were moisture content was varied between 86.61 to 86.73%; protein 3.22 to 3.23%; fat,2.68 to 2.70;carbohydrates4.47 to 4.48;ash, 0.145 to 0.15%,titratable acidity,1.0 ml to 1.3ml;pH,6.29 to 6.32;TS,10.10 to 10.15 and standard plate count were analyzed for three different samples. Based on the results it was concluded that the micro oven treatment milk sample was found the most similar and best to the control sample (cow milk) although it had the negative effect on the protein.
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