Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions

Chocolate-flavoured peanut beverage was UHT-sterilized at 137 °C for 4 s (C04) or 20 s (C20) and aseptically filled in Tetra brik cartons. Microbiological, physico-chemical, sensory and nutritional properties of the beverages were evaluated. No bacterial cells, spores, yeasts or moulds were observed. The power law described the rheological behaviour (k = 0.28, n = 0.53). Stability of C04 and C20 was high as indicated by the low homogenization (0%) and sedimentation (0.15 and 0.20 ml12ml) indices. C20 was darker and less viscous than C04. The sensory and nutritional properties of C20 did not significantly differ from those of C04. Aroma and taste mean scores were (4.25) and (3.85), respectively, and correlated with acceptability (5.47). Bitterness was not perceived in any sample. C04 contained (g/100 g beverage) protein (3.0), fat (5.2) and carbohydrates (9.6). It also contained (mg/100 g beverage) thiamin (0.3), vitamin E (0.7), niacin (1.4), iron (0.5), copper (0.2), manganese (0.2), vitamin A (3.6 μg RE), riboflavin (0.01), vitamin C (0.4) and calcium (5.5). The contents of essential amino acids were (mg/g protein) cystine + methionine (17), histidine (17), isoleucine (30), leucine (67), lysine (26), threonine (20), tryptophan (13), tyrosine + phenylalanine (69) and valine (35). The in vitro protein digestibility was 75%, and the protein digestibility corrected amino acid score (PDCAAS) was 34%.