Peanut Milk and Peanut Milk Based Products Production: A Review

Since the early 1950s, numerous reports have been published suggesting that peanut milk and peanut milk based products can be prepared in a wide variety of ways. Emphasis has shifted from preparing inexpensive milk like beverages, very nutritious but somewhat lacking consumers appeal, to using the p...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2005-07, Vol.45 (5), p.405-423
Main Authors: Diarra, Kouane, Nong, Zhang Guo, Jie, Chen
Format: Article
Language:English
Subjects:
Arachis - chemistry
Biological and medical sciences
Consumer Behavior
Consumer Product Safety
Fermentation
fermented
Fish and seafood industries
Food Contamination - prevention & control
Food Handling - methods
Food industries
Food Preservation
Food Technology
free flow flour
Fundamental and applied biological sciences. Psychology
grinding
Humans
Milk and cheese industries. Ice creams
miltone
partially defatted
soaking
Taste
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Summary:Since the early 1950s, numerous reports have been published suggesting that peanut milk and peanut milk based products can be prepared in a wide variety of ways. Emphasis has shifted from preparing inexpensive milk like beverages, very nutritious but somewhat lacking consumers appeal, to using the peanut milk or peanut protein isolates as an animal milk extender without changing flavor, to develop more attractive fermented products, and to precipitate proteins from the milk in order to get a curd called "tofu," and to produce cheese analogs. Great attention has been paid to the improvement of the stability, sensory properties, and shelf-life of the milk, using physical and chemical treatments. Many efforts have been deployed for supplementing the products. Thanks to recent advances, the removal of aflatoxin from peanut milk can be achieved using Flavobacterium aurantiacum as a biodegradater. It has also found application as liquid coffee whitener. However, despite all these developments and publications, there is still a need for much more diversified studies in order to definitely overcome the stability, the nutty flavor, and sensory problems always encountered when producing peanut milk and some peanut milk based products.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408390590967685