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UHT-sterilized peanut beverages: changes in physicochemical properties during storage.

Author(s) : RUSTOM I. Y. S., LOPEZ LEIVA M. H., NAIR B. M.

Type of article: Article

Summary

Strawberry-flavoured and chocolate-flavoured peanut beverages were produced in a pilot plant, UHT sterilized at 137 deg C for 4 and 20 seconds, aseptically filled and stored at 5, 20, or 35 deg C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 months. Microbial growth, pH, colour, viscosity, flavour, were observed. Results are given.

Details

  • Original title: UHT-sterilized peanut beverages: changes in physicochemical properties during storage.
  • Record ID : 1996-1072
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 2
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

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