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

• Published in: Food chemistry Vol. 280; pp. 270 - 277
• Main Authors: Zaaboul, Farah, Raza, Husnain, Cao, Chen, Yuanfa, Liu
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.05.2019
• Subjects: additives; color; flavor; functional properties; High-pressure homogenization; homogenization; lipid bodies; microstructure; Oil bodies; particle size; pasteurization; Peanut milk; raw milk; rheology; Roasting; Thermal treatment; Peanut milk; Roasting; Oil bodies; High-pressure homogenization; Thermal treatment
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2018.12.047

•Raw and roasted peanut milks were subject to HPH and thermal treatment.•High pressure homogenization reduce oil bodies size of both samples.•High pressure homogenization didn’t enhance the stability of raw peanut milk.•Roasting improve the physical stability of peanut milk.•Protein profile of roasted peanut milk oil bodies has been changed. 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.