Journal
FOOD CHEMISTRY
Volume 280, Issue -, Pages 270-277Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.12.047
Keywords
Peanut milk; Oil bodies; Roasting; High-pressure homogenization; Thermal treatment
Funding
- Taishan industry leading talents innovation project in Shandong Province [LJNY2015007]
- National Key Research and Development Program of China [2016YFD0401404]
- Natural Science Foundation of China [31671786]
- Northern Jiangsu province science and technology projects [BN2016137]
- Fundamental Research Funds for the Central Universities [JUSRP51501]
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The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using aqueous extraction method followed by HPH 150 or 300 MPs and pasteurization or sterilization. Roasting has a pronounced effect on the appearance, functional properties and the OBs protein membrane of peanut milk. The HPH significantly affected the microstructure, particle size, theology and the color of raw and roasted peanut milk. Where, the size was significantly reduced, consistency index (k) decreased and the flow behavior index (n) increased with the increase in homogenization pressure. However, the raw peanut milk samples became more sensitive to sterilization. On the other hand, the roasted peanut milk samples subjected to homogenization were particularly stable to sterilization. Further, a combination of roasting, HPH and thermal treatment can provide a stable product with better flavor and without additives.
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