Peanut beverage as a new nutritious product

Abstract EN

The beverage business is focusing more on consumer trends for new, fresh, convenient, healthy and tasty products.

Keeping these trends in mind, this study was carried out to develop a new peanut beverage which hasn’t been known before for the Egyptian customers.

The main components of the beverage were low fat peanut flour, nonfat dry milk and sugar.

Five formulas were developed and their physical, nutritional and sensory characteristics were evaluated.

Peanut flour increased beverage viscosity, but darkened the color and decreased the visual stability index (VSI).

While nonfat dry milk lightened the color and increased VSI.

Sugar showed no effect.

Each of refHgeration or thermal processing slowed the separation rate and affected the viscosity of the beverage.

The lysine content, as a deficient amino acid in peanut flour, was increased by the addition of nonfat dry milk.

The peanut beverage was highly accepted by the asked panelists.

The developed formulation and processing protocol can be followed as a basis for further studies.