title: Effect of pressure blanching on sensory and proximate composition of peanut milk.
abstract: Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e. traditional, 1% NaHCO3 soaking and pressure blanching (at 121 °C, 15 psi for 2, 3 and 5 mins) were given for the preparation of peanut milk. The milks so obtained were analyzed for chemical composition and also subjected to organoleptic evaluation using nine point hedonic scale by semi trained panel of judges. Peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found most acceptable method. The proximate composition of the most acceptable peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found to be moisture 88.22%, ash 0.16%, fat 1.65%, protein 3.27%, total solids 11.78%. Based on the results it was concluded that the pressure blanching was found most acceptable method for the preparation of peanut milk beverage although it had the negative effect on the protein and total solid extraction.
authors.affiliation: Centre of Food Science & Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
authors.forename: Parul
authors.initials: P
authors.lastname: Jain
authors.affiliation: Central Institute of Post Harvest Engineering & Technology (CIPHET), Ludhiana, India.
authors.forename: Deep Narayan
authors.initials: DN
authors.lastname: Yadav
authors.affiliation: Central Institute of Post Harvest Engineering & Technology (CIPHET), Ludhiana, India.
authors.forename: Hradesh
authors.initials: H
authors.lastname: Rajput
authors.affiliation: Department of Food Science & Technology, Bundelkhand University Jhansi (U.P.), Jhansi, India.
authors.forename: Devendra Kumar
authors.initials: DK
authors.lastname: Bhatt
keywords: Organoleptic evaluation; Peanut; Peanut milk; Pressure blanching; Proximate composition