Physicochemical and sensory properties of a peanut drink

Abstract

A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant. Three different formulations of CFPD and one formulation of the PD were evaluated for quality changes during storage.  Two separate batches were processed on two different days, to yield two replications, and each was then stored at 4℃ for a total of 21 days.  Microbiological tests using the standard plate counts (SPC) and psychrotroph plate counts (PPC) were performed at 1, 8, 14, and 21 days on PD and the CFPD with 1.5% flavoring.  Physical properties such as product color, pH, suspension stability index (top-bottom solids) and viscosity were analyzed to evaluate their changes during storage.  Consumer acceptance tests were conducted to assess general acceptability and potential marketability of the fresh product treatments.  The pH and suspension stability index (top-bottom solids) remained constant while viscosity increased with time in all the treatments.  Changes in color lightness were negligible. 

Keywords: beverage-processing protocol, chocolate-flavored peanut drink, sensory properties, suspension stability, viscosity, color