Particle size distribution in a heat-processed beverage prepared from roasted peanuts

• Published in: Food research international 1997, Vol.30 (1), p.59-64
• Main Authors: Hinds, M.J., Chinnan, M.S., Beuchat, L.R.
• Format: Article
• Language: English
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; beverages; Biological and medical sciences; chalkiness; filtration; Food industries; fractional filtration; Fundamental and applied biological sciences. Psychology; heat treatment; particle size; particles; peanut beverage; peanuts; roasted peanuts
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(97)00016-1

Fractional filtration was used to measure particle size in peanut beverages which were either bottle-processed (2 min at 72 °C or 8 min at 111 °C) after homogenization (20.7 × 10 6 Pa at 72 °C) or kettle-pasteurized (2min at 72, 77 or 82 °C) before homogenization (20.7 × 10 6 Pa at 72, 77 or 82 °C). To prepare beverages, partially-defatted roasted peanuts were milled and wet-blended, slurries were filtered through screens with 34 μm mesh size, and filtrates were blended with sucrose, salt (sodium chloride) and stabilizer. After 14 days' storage, beverages contained 99.8 to 99.9g/100g total solids with diameters < 34 μm. Harsher bottle-processing conditions or higher homogenizing temperatures, respectively, increased or decreased particle size. Homogenizing after heat treatment reduced the size of particles. Weights of particles retained on screens with 104-, 74- and 53 -μm openings from peanut beverages which were kettle pasteurized at 77 or 82 °C, then homogenized (20.7 × 10 6 Pa) at 77 or 82 °C were similar ( P ≤ 0.05) to those retained from commercial low-fat and full-fat cows' milk but less than those retained from commercial chocolate low-fat milk or chocolate drink. Results indicate that the experimental beverages would be less chalky than commercial chocolate low-fat milk and chocolate drink.