OPTIMIZATION OF PROCESS PARAMETERS FOR PEANUT MILK BASED ON NUTRITIONAL AND SENSORY CHARACTERISTICS

Beyza ÖZPALAS¹ , Emir Ayşe Özer ²

In the recent century, consumers demand in the area of food products have changed significantly with lifestyle modifications related to change in the eating habit. Based on the consumers` demand, the food industry and scientists focus on plant based functional foods that prevent nutrition related with disease, economic and environmental awareness. This study, therefore, aim to optimize process parameters for peanut milk and to evaluate the effect of its on proximate composition and sensory properties of peanut milk. The statistical analyses were carried out using response surface methodology (RSM). The nutritional (moisture, ash, fat, protein, carbohydrate and energy content), and sensory properties (appearance, colour, texture, flavor, aftertaste, overall acceptability and affordability) of produced peanut milk were evaluated. The experimental results indicate that optimized process parameters are soaking time 15 hours, water ratio 4.86 times, water temperature 68℃ with 99% overall acceptability. This study concluded that peanut milk is an alternative to milk and milk-based beverage for people with lactose intolerance or milk allergy.

Keywords
Peanut Milk, Respond Surface Methodology, Vegan Milk, Plant Based Beverage, Functional Food,