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The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Zaaboul, Farah, Raza, Husnain, Cao, Chen, Yuanfa, Liu
Food chemistry 2019 v.280 pp. 270-277
additives, color, flavor, functional properties, homogenization, lipid bodies, microstructure, particle size, pasteurization, peanut milk, raw milk, rheology, roasting
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, rheology 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.