PROCESS TECHNOLOGY FOR PREPARATION OF PEANUT MILK
| dc.contributor.advisor | Prof. D. M. Vyas | |
| dc.contributor.author | Bhatt Kushalkumar Dilipbbhai | |
| dc.date.accessioned | 2017-03-17T10:39:31Z | |
| dc.date.available | 2017-03-17T10:39:31Z | |
| dc.date.issued | 2012-02 | |
| dc.description.abstract | The production of vegetable milk, such as soymilk and peanut milk is being vigorously promoted in many developing countries to supplement animal milk and become a cheaper alternative to the latter. Among the foods of vegetable or plant origin, oil seeds including peanut are particularly a rich source of both energy and protein, containing about 50 % oil, 25% protein, 20% carbohydrate in addition to certain vitamin and minerals, as compared to cow’s milk protein content as 3.5 %, peanut has protein content of 28.5 %. The quality including biochemical and sensory characteristics of aqueous extracts of peanuts (peanut milk) is greatly influenced by the processing parameters besides the variety of Peanut. Therefore, an experiment was undertaken targeted to standardize the process parameters for preparation of good quality peanut milk The experiment was mainly consisted of Selection of peanut variety, preparation of samples, splitting and removal of skin and germ [by roasting and soaking in Sodium Bicarbonate (NaHCO3)], cooking, grinding, extraction of peanut milk, boiling the aqueous solution and analysis of prepared milk’s quality in terms of biochemical and sensory of prepared milk. The varieties with less oil content and have good size and color, besides its availability at local level is considered as suitable for the milk. Accordingly, GG-11 and GG-20 was used in the experiment. For removal of skin and splitting, the peanut kernels were sand roasted by three different temperatures i.e. 100, 120 and 140 oC and for three different time periods i.e. 5, 10 and 15 minutes. For easy skinning besides roasting the kernels were also soaked in Sodium Bicarbonate (NaHCO3) of solution of 0.5 % concentrations % for 5 minutes. For removal of skin and splitting, simply hand rubbing or rubbing with coarsely woven cotton fibrous cloth was carried out. The roasted/soaked splitted kernels without skin and germ were cooked with three kernel-water ratios 1:5, 1:6 and 1:7 at 100°C. While the cooking time variations for NaHCO3 soaked kernels as well as roasted kernels was considered as 5 and 10 minutes. Thereafter, the kernels along with hot water were crushed in grinder. To decrease the fat content from the milk, it was boiled and allowed to cool at room temperature. To standardize the parameters, the prepared milk obtained by different treatment parameters was analysed biochemically (Protein, fat and SNF) and sensory (appearance/colour, taste, aroma, flavor and overall acceptability) and the best treatments were sorted out and thereafter the treatments which satisfied both the attributes (biochemical and sensory) were recommended. It was observed that GG11 variety kernels were found more suitable than GG20 as the milk of GG11 kernels was containing more protein, fat, SNF and also got better ranking for all the sensory attributes irrespective of treatment parameters. The milk prepared by roasting observed better as the protein, fat, SNF and all the all the sensory attributes were better irrespective to variety and treatment parameters as compared to the milk obtained by soaking in Sodium Bicarbonate (NaHCO3). To prepare good quality milk by roasting from GG11 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by roasting the kernel of GG11 at 120 0C for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel : water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. While to prepare good quality milk by roasting from GG20 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by roasting the kernel of GG20 at 140 0C for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel : water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. While to prepare good quality milk by roasting from GG20 variety peanut kernels, For the preparation of peanut milk by soaking the kernels in Sodium Bicarbonate (NaHCO3) solution from GG11 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by soaking of GG11 variety kernels in 0.5 % solution of Sodium Bicarbonate (NaHCO3) for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel: water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. While to prepare good quality milk by soaking the kernels in Sodium Bicarbonate (NaHCO3) solution from GG20 variety peanut kernels, considering biochemical and sensory analysis, it should be prepared by soaking of GG20 variety kernels in 0.5 % solution of Sodium Bicarbonate (NaHCO3) for 5 minutes followed by cooking the germless and skinless splitted kernels with water in the ratio (Kernel: water) of 1:5 at 100 0C for 10 minutes. The aqueous solution then should be boiled. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810005317 | |
| dc.language.iso | en | en_US |
| dc.pages | 143 | en_US |
| dc.publisher | JAU, JUNAGADH | en_US |
| dc.sub | Agricultural Process Engineering | en_US |
| dc.subject | JAU-1532 | en_US |
| dc.theme | soymilk and peanut milk | en_US |
| dc.these.type | M.Sc | |
| dc.title | PROCESS TECHNOLOGY FOR PREPARATION OF PEANUT MILK | en_US |
| dc.type | Thesis | en_US |