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.
ABSTRACT
Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.
