Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts.
A low-fat beverage with roasted peanut flavor was developed from peanuts. The potential milk substitute contained 11.8% total solids, 2.0% fat and 3.7% protein, and was whitish orange-yellow in color. The effects of stabilizing additives and homogenization pressure (13.8 x 10(6) Pa or 41.4 x 10(6) Pa) on selected physical characteristics were determined. Suspension stability was improved by addition of carrageenan [Benlacta CM61-B (CM), 0.02-0.04%] or a hydrogenated mono- and diglyceride [Emuldan HV52K (HV, 0.2-0.4%)]. Homogenizing at 41.4 x 10(6) Pa increased viscosity of all samples except that of the controls but did not improve the suspension stability (top:bottom solids) of the beverage. The most viscous formulations (17.5 +/- 0.95 cps) were those containing 0.04% CM. Treatments yielding the best combination, compared to cow's milk values, of high suspension stability (0.5 +/- 0.03, where 1.0 = maximum stability) and low viscosity (3.7 +/- 0.89 cps) were those containing 0.2% HV which were homogenized at 13.8 x 10(6) Pa.