Vol. 7, Issue 2 (2019)
Effect of different treatments on sensory characteristics of groundnut milk
Author(s): Preeti H Dave, K Sreedharan and MK Chaudhary
Abstract: Looking into the high cost and availability of milk protein for low income group of the population, research efforts are made to prepare low cost vegetable milk substitutes from groundnut. For regions where soybean is not cultivated but groundnut is widely grown and where the beany flavour of soybean is not liked by the population but the nutty flavor of groundnut is quite accepted, groundnut milk can be promoted. Groundnut has nutty flavour and prepared groundnut milk also had nutty flavour. To decrease nutty flavor in groundnut milk, four treatments i.e. soaking in 1% NaHCO3, roasting (at 120°C for 5 min), blanching (at 100°C for 2 min) and roasting + blanching were given to the groundnut kernels. Sensory evaluation was done using nine point hedonic scale. In the initial trial, highest score for sensory characteristics was recorded for blanching treatment and the lowest score for sodium bicarbonate treatment. In the second trial, blanching treatment amongst all the treatments, secured highest score for different sensory characteristics like taste, smell, mouthfeel and overall acceptability. Blanching treatment was found most suitable for preparation of groundnut milk.
Pages: 607-610 | 337 Views 48 Downloads
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How to cite this article:
Preeti H Dave, K Sreedharan, MK Chaudhary. Effect of different treatments on sensory characteristics of groundnut milk. Int J Chem Stud 2019;7(2):607-610.
