STUDIES ON THE PREPARATION OF PEANUT MILK AND MILK POWDER · 1.7 Peanut milk powder 4 II REVIEW OF...

STUDIES ON THE PREPARATION OF PEANUT MILK

AND MILK POWDER

M.Tech. (Agril. Engg.) Thesis

by

Perugu Balachandra Yadav

DEPARTMENT OF AGRICULTURAL PROCESSING AND FOOD ENGINEERING

FACULTY OF AGRICULTURAL ENGINEERING INDIRA GANDHI KRISHI VISHWAVIDYALAYA

RAIPUR (Chhattisgarh) 2016

STUDIES ON THE PREPARATION OF PEANUT MILK

AND MILK POWDER

Thesis

Submitted to the

Indira Gandhi Krishi Vishwavidyalaya, Raipur

by

Perugu Balachandra Yadav

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF

Master of Technology

in

Agricultural Engineering

(AGRICULTURAL PROCESSING AND FOOD ENGINEERING)

Roll No: 20141520462 ID No: 220114004

JULY, 2016

ACKNOWLEDGEMENT

I start with the name of “God” who is the most beneficial and merciful; I

offer him uncountable thanks, without whose blessings and mercy; this work would

have not been a success. Research is an evolving concept. Any endeavour in this

regard is challenging as well as exhilarating. It brings to light our patience, vigour

and dedication.

I feel great pleasure in expressing my sincere and deep sense of gratitude

towards Chairman of my Advisory Committee Dr S. Patel, Professor & Head of

the Department, Department of Agricultural Processing and Food Engineering,

Faculty of Agricultural Engineering, IGKV, Raipur, for his valuable guidance,

constant inspirations and moral support throughout the research work.

It is beyond my means and capacity to put in words my sincere gratitude to

my Co-Chairman Dr. D. Bhaskara Rao, Dean of Agricultural Engineering &

Technology, Acharya N. G Ranga Agricutural University (ANGRAU), Lamfarm

Guntur, Andhra Pradesh, for his continuous advice, guidance and encouragement

throughout the course of investigations. I am also indebted to Dr. Sivala Kumar,

Professor and Head, Department of Agril. Processing and Food Engineering,

College of Agricultural Engineering (ANGRAU), Baptala (AP) for accepting me

for the present research and providing all facilities and support during my stay at

Bapatla (AP).

I am deeply obliged to Dr. L. Edukondalu, Asstt. Professsor, Department of

Agril. Processing and Food Engg., College of Agricultural Engineering

(ANGRAU), Bapatla for extending necessary facilities and endless cooperation

during the entire duration of thesis. My sincere thanks are also due to Shri S.

Visnuvardhan, Scientist, AICRP on PHTC, Bapatla (AP). I am very thankful to

members of my advisory committee Dr. R. R. Saxena, Professor (Agril. Statistics)

and Asociate Director Research, Dr. R. K. Naik, Scientist (AICRP on FIM) and Dr.

D. Khokhar, Scientist (AICRP on PHET) for encouragement, support and help

rendered during my study period. I also place on record the help and support

received from Er. P. S. Pisalkar (Asstt.Prof.) and Er. N.K. Mishra (Scientist,

AICRP on PHET) at every stage during my study period at IGKV, Raipur.

My literacy power is too less to express my gratitude to Hon’ble Vice

Chancellor Dr. S. K. Patil, and Director Research Services, IGKV, Raipur. I am

very much thankful to Dr. S. S. Shaw, Director Instructions, I.G.K.V., Raipur for

providing necessary facilities and conducting promptly research & examination

related to the project. I am also very much thankful to Dean Dr. V.K. Pandey,

Faculty of Agricultural Engineering, I.G.K.V., Raipur for their guidance and

providing necessary inputs. I also like to express my sincere thanks to Head of

Department of Soil and Water Engineering and Head of Department of Farm

Machinery and Power for their kind support and help at various stages of the

study. I am also thankful to Dr. B V S Prasad, Associate Dean, College of Food

Science & Technology Bapatla, ANGRAU for kind support and encouragement.

I avail this pleasant opportunity to express my sincere thanks to all of my

friends, Nagendram, Ramu, Shobhan, Jr Saritha, Deepika madam, and all other

friends whom remembrances remain in my heart for their love, contribution and

timely help during course of study. I also express my special thanks to all those

who helped directly or indirectly during this study.

I owe and extend my respect, love to my parents, Father Perugu Veeraiah,

Mother Perugu Obulamma, Brothers & Sisters for their constant love, affection,

motivation, encouragement and sincere prayers, so as to enable me to complete

this task.

I would like to convey my cordial thank to all those who helped me directly

or indirectly to fulfill my dreams come true.

Date: 29/06/2016

Place: Raipur (Perugu BalachandraYadav)

TABLE OF CONTENTS

Chapter Title Page

No

ACKNOWLEDGEMENT

LIST OF TABLES

LIST OF FIGURES

LIST OF PLATES

LIST OF ABBREVIATIONS

LIST OF SYMBOLS

ABSTRACT

I INTRODUCTION 1-4

1.1 General 1

1.2 Peanut production in the world 1

1.3 Peanut production in the India 2

1.4 Nutritional composition of peanuts 2

1.5 Uses of peanuts 3

1.6 Peanut milk 3

1.7 Peanut milk powder 4

II REVIEW OF LITERATURE 5-26

2.1 Nutritional composition of peanuts 5

2.2 Nutritional composition of peanut milk 8

2.3 Preparation on Peanut milk based products 12

2.4 Spray drying behavior on different quality products 19

2.5 Development and characterization of peanut milk

powder for use in chocolate manufacture

25

III MATERIALS AND METHODS 27-47

3.1 Procurement of raw materials 27

3.2 Technical programme of work 27

3.2.1 Dependent parameters

3.2.2 Independent parameters

3.3 Preparation of peanut milk 28

3.4 Traditional method 28

3.4.1 Normal soaking

3.4.2 Soaking in 1% NaHCO3

3.4.3 Roasting

3.4.4 Pressure blanching

3.5 Preparation of Peanut milk powder using spray dryer 29

3.5.1 Technical specification of Tall-type spraydrier

3.5.2 Spray Drying Chamber

3.5.3 Atomization

3.5.4 Spray–Air Contacts

3.5.5 Moisture Evaporation

3.5.6 Separation of Dried Products

3.5.7 Feed pump

3.5.8 Nozzle

3.5.9 Pressure nozzle atomizer

3.5.10 Powder recovery

3.6 Proximate analysis of peanut milk and milk powder 35

3.6.1 Estimation of moisture content in milk and

milk powder

35

3.6.1.1 Calculation

3.6.2 Estimation of Protein content on milk by

pyne’s method (Formal titration)

35

3.6.2.1 Principle

3.6.2.2 Apparatus

3.6.2.3 Reagents

3.6.2.4 Procedure

3.6.2.5 Calculation

3.6.3 Estimation of Protein content in milk powder

by using kjeldhal method

37

3.6.3.1 Materials

3.6.3.2 Procedure

3.6.3.3 Calculation

3.6.4 Estimation of fat content of milk by Rose

Gottleib method

39

3.6.4.1 Principle

3.6.4.2 Apparatus

3.6.4.3 Reagents

3.6.4.4 Procedure

3.6.4.5 Calculation

3.6.5 Estimation of fat content of milk powder by

Soxhlet apparatus method

40

3.6.6 Estimation of ash content 42

3.6.6.1 Procedure

3.6.6.2 Calculation

3.6.7 Estimation of crude fiber content in milk

powder

43

3.6.7.1 Materials

3.6.7.2 Procedure

3.6.7.3 Calculation

3.6.8 Estimation of total solids (Gravimetric

method)

44

3.6.8.1 Principle

3.6.8.2 Apparatus

3.6.8.3 Preparation of sample

3.6.8.4 Procedure

3.6.8.5 Calculation

3.6.9 Estimation of carbohydrate content in milk

and milk powder

45

3.6.9.1 Principle

3.6.9.2 Materials

3.6.9.3 Procedure

3.6.9.4 Calculation

3.6.10 Estimation of pH in milk 47

3.6.10.1 Apparatus

3.6.10.2 Procedure

3.6.11 Estimation of pH in milk powder 47

IV RESULTS AND DISCUSSION 48-78

4.1 Proximate Analysis of peanut milk based on different

methods of preparation

48

4.2 Proximate Composition of peanuts 48

4.3 Proximate Analysis of peanut milk based on

traditional methods

49


4.3.2 Soaking in Sodium Bicarbonate

4.3.3 Roasting


4.3.4.1 Pressure blanching for 0 minutes




4.4 Comparison of the proximate composition of peanut

milk prepared by different methods

54

4.4.1 Moisture content

4.4.2 Protein Content

4.4.3 Fat Content

4.4.4 Carbohydrates content

4.4.5 Ash Content

4.4.6 pH Value

4.4.7 Total Solids

4.5 Preparation of peanut milk powder using spray dryer 59

technique methods of preparation

4.6 Proximate Analysis of peanut milk powder based on

different

59

4.7 Proximate Analysis of peanut milk powder based on

traditional methods

59


4.7.2 Soaking in Sodium Bicarbonate

4.7.3 Roasting






4.8 Comparison of the proximate composition of peanut

milk powder by different methods

64

4.8.1 Moisture content

4.8.2 Protein Content

4.8.3 Fat Content

4.8.4 Carbohydrate Content

4.8.5 Crude fiber Content

4.8.6 Ash Content

4.8.7 Total Solids

4.8.8 pH Value

4.9 Comparison between peanut milk and milk powder 70


4.9.2 Soaking in sodium bicarbonate

4.9.3 Roasting






V SUMMARY AND CONCLUSIONS 79-81

REFERENCES 82-89

APPENDICES

LIST OF TABLES

Table Caption Page No. 1.1 Production of peanuts in the world 1 1.2 Production of peanuts in the India 2 1.3 Nutritional compositions of peanuts 3

LIST OF FIGURES

Figure Caption Page No.

4.1 Proximate composition of raw peanuts 49 4.2 Proximate composition of peanut milk (Normal soaking) 49 4.3 Proximate composition of peanut milk (Soaking in 1%

NaHCO3) 50

4.4 Proximate composition of peanut milk (Roasted peanuts) 51 4.5 Proximate composition of peanut milk (Pressure blanching

for zero minutes) 51

4.6 Proximate composition of peanut milk (Pressure blanching for 2 minutes)

52


53


53

4.9 Moisture contents of peanut milk prepared in different conditions

54

4.10 Protein contents of peanut milk prepared by different methods

55

4.11 Fat contents of peanut milk prepared by different methods 56 4.12 Carbohydrate contents of peanut milk prepared by different

methods 56

4.13 Ash contents of peanut milk prepared by different methods 57 4.14 pH contents of peanut milk prepared by different methods 58 4.15 Total solids of peanut milk prepared by different methods 58 4.16 Proximate composition of peanut milk powder (Normal

soaking) 60

4.17 Proximate composition of peanut milk powder (Soaking in 1% NaHCO3)

60

4.18 Proximate composition of peanut milk powder (Roasting) 61 4.19 Proximate composition of peanut milk powder (Pressure

blanching for zero minutes) 62

4.20 Proximate composition of peanut milk powder (Pressure blanching for 2 minutes)

62


63


64

4.23 Moisture contents of peanut milk powder prepared by different methods

65

4.24 Protein contents of peanut milk powder prepared by different methods

65

4.25 Fat contents of peanut milk powder prepared by different methods

66

4.26 Carbohydrates contents of peanut milk powder prepared by different methods

67

4.27 Crude fiber contents of peanut milk powder prepared by different methods

67

4.28 Ash contents of peanut milk powder prepared by different methods

68

4.29 Total solids of peanut milk powder prepared by different methods

69

4.30 pH values of peanut milk powder prepared by different methods

69

4.31 Proximate composition of peanut milk and powder by normal soaking method

70

4.32 Proximate composition of peanut milk and powder 1% NaHCO3 method

71

4.33 Proximate composition of peanut milk and powder by roasting method

72

4.34 Proximate composition of peanut milk and powder by pressure blanching for zero minutes method

73

4.35 Proximate composition of peanut milk and powder by pressure blanching for 2 minutes method

74


75


76

4.38 Comparison among proximate composition parameters of peanut milk using different methods

77

4.39 Comparison among proximate composition parameters of peanut milk powder using different methods

78

LIST OF PLATES

Plate Caption Page No. 3.1 Prepared peanut milk 28 3.2 Pressure blanching using autoclave 29 3.3 Prepared peanut milk powder 30 3.4 Tall-type spray dryer (SMST-15, Kolkata) 31 3.5 Different parts of spray dryer 33 3.6 Formal titration (Estimation of milk protein) 37 3.7 Socs Plus (Estimation of milk powder fat content) 42 3.8 Digital pH meter 47

LIST OF ABBREVIATIONS

Abbreviation Description Agril. Agricultural Agril. Engg. Agricultural Engineering Engg. Engineering FAE Faculty of Agricultural Engineering ANGRAU Acharya NG Ranga Agriculture

University IGKV Indira Gandhi Krishi Vishwavidyalaya

M. Tech. Master of Technology SPT Skin prick testing A.P Andhra Pradesh SSA Sub Saharan Africa GME Ground nut milk extract SPCM Soy peanut cow milk PMK Peanut milk kefir WMK Whole milk kefir HACCP Hazard Analysis and Critical control

point FPSY Fermenting milk from peanut and soy

milk SPCY Soy peanut cow milk yoghurt IP Incubation period SMP Skimmed milk powder CMC Carboxymethyl cellulose RSM Response surface methodology OAA Over all acceptability CMY Cow milk yoghurt PMY Peanut milk yoghurt RH Relative humidity PV Peroxide value OSI Oxidative stability index AFB1 Alfa toxin B1 PB Phosphate buffer NDPM Non- defatted peanut milk PDPM partially de fatted peanut milk EC Electrical conductivity PPM Parts per million HC Hydroxychavicol SDE Steam distillation extraction TLC Total least count US United States DV Daily value LDPE Low density poly ethylene AOAC Association of official analytical chemists

LIST OF SYMBOLS

Abbreviation Description % percent

wb Wet basis et al. Et alibi Fig. Figure g Gram h Hour Mn Manganese S Sulphur P Phosphorus Mo Molybdenum A Ampere V Volt Lit Litre Kw Kilo watt MHz Mega hertz 0C Degree centigrade Mpa Mega Pascal Fe Iron Cr Chromium µm Micro meter i. e. That is kW Kilowatt MT Milliontonne mm Millimeter m.c. Moisture content m/s Meter per second No. Number S Second wt. Weight cps Centipoise second Ca Calcium G* Complex modulus K Potassium

aw water activity °F Degree Fahren heat wk Week l/h litre per hour ml/min milliliter per minute N Normality HCl Hydrochloric acid H2SO4 Sulphuric acid NaOH Sodium hydroxide

nutritive value of peanut milk and powder were compared. The moisture in raw

peanuts was 5.25% (wb). The raw peanuts recorded a good amount of protein

(25.48%) which is good for health. The carbohydrates which consist mainly sugars

were also present which occupied the share of nutritive value up to 17.43%. The

fat and ash contents in the peanuts were found to be 47.27 and 1.84% respectively.

In normal soaking method of peanut milk preparation the values of

proteins, carbohydrates, fat and ash were 3.68%, 4.70%, 2.16% and 0.24%

respectively. In soaking in 1% NaHCO3 method of peanut milk preparation, the

values were 3.11%, 5.58%, 1.86% and 0.26% respectively. In roasting method of

peanut milk preparation the values were 3.23%, 3.78%, 3.53% and 0.18%

respectively. Pressure blanching peanuts for zero minutes gave the values of

proteins, carbohydrates, fat and ash as 3.74%, 5.02%, 1.83% and 0.18%

respectively. The values of milk prepare by pressure blanching for 2 minutes were

3.51%, 5.05%, 1.76% and 0.19% respectively. Pressure blanching for 3 minutes

method of peanut milk preparation the values of proteins, carbohydrates, fat and

ash in peanut milk were 3.34%, 4.58%, 1.63% and 0.15% respectively. Pressure

blanching for 5 minutes method of peanut milk preparation the values of proteins,

carbohydrates, fat and ash in peanut milk were 3.40%, 5.33%, 1.76% and 0.15%

respectively.

Peanut milk powder prepared by normal soaking, soaking in 1% NaHCO3,

roasting, pressure blanched for zero minutes, 2, 3, and 5 minutes, the values of

proteins, carbohydrates, fat, ash and crude fiber in peanut milk powder were;

27.05%, 18.22%, 45.89%, 2.86% and 1.11%; 29.97%, 18.79%, 42.18%, 2.45%

and 1.31%; 27.44%, 15.25%, 48.35%, 2.12% and 1.26%; 30.88%, 19.72%,

40.89%, 2.49% and 1.56%; 28.25%, 14.61%, 46.94%, 2.28% and 2.07%; 28.25%,

18.87%, 44.03%, 1.86% and 1.34%; 28.70%, 19.51%, 43.19%, 1.77% and 1.53%

respectively. It was observed that all the quality parameters of milk were less

compared to the raw peanuts. On comparison between peanut milk and peanut milk

powder, it was noticed that nutritionally peanut milk powder was superior.

Hkh iks’kd rRo dk 17-43% fgLlk vf/kxzg.k djrk gSA olk vkSj jk[k fd ek=k ewwWxQyh esa 47-

27% vkSj 1-84% ik;h x;hA

ewWxQyh ds nw/k cukus dh lkekU; lks[kus fd fof/k esa izksVhu, dkcksZgkbbsV, olk vkSj jk[k dh

ek=k dze”k% 3-68%, 2-61%, 4-70% vkSj 0-24% Ikk;h x;hA ewWxQyh ds nw/k cukus fd 1 % NaHCO3 lkekU;

lks[kusa fd fof/k esa ek=k dze”k% 3-11%, 5-58%, 1-86% vkSj 0-26% ik;h xbZA ewWaxQyh nw/k cukus dh jksLVhax

fof/k esa izksVhu dkcksZgkbbsV olk vkSj jk[k fd ek=k dze”k% 3-23%, 3-78%, 3-53% vkSj 0-18% ik;h x;hA

ewWxQyh dk “kqU;fefuV nkc;qDr esa ;s rRo dze”k% 3-74%, 5-02%, 1-83% vkSj 0-18% ek= ik;h x;hA nks

fefuV nkc;qDr Cykafpax esa 3-40%, 5-33%, 1-76% vkSj 0-15% ik;h x;hA

ewWaxQyh ds nw/k dk ikmMj cukus ds lkekU; vko”kks’k.k, 1 % NaHCO3 esa vo”kks’k.k, jksfLVax, 0,

2, 3 vkSj 5 fefuV nkc;qDr Cykafpx esa izksVhu, dkcksZgkbbsV, olk, jk[k vkSj izkjfEHkd js”ks ewWaxQyh ds

nw/kikmMj esa dze”k% 27-05%, 18-22%, 45-89%, 2-86% vkSj 1-11%% 29-97%, 18-79%, 42-18%, 2-45% vkSj 1-

31%% 27-44%, 15-25%, 48-35%, 2-12% vkSj 1-26%% 30-88%, 19-72%, 40-89%, 2-49% vkSj 1-56%% 28-25%, 14-

61%, 46-94%, 2-28% vkSj 2-07%% 28-25%, 18-87%, 44-03%, 1-86% vkSj 1-34%% 28-70%, 19-51%, 43-19%, 1-77%

vkSj 1-53% fo”y’k.k esa nw/k dk xq.koRRkk ?kVd dPps eqwqWxQyh ds rqyuk esa de ik;k x;kA ewwqWXkQyh ds

nw/k vkSj ikmMj ds rqyuk esa ;s uksfVl fd;k x;k dh iks’k.k ;qDr ewWaxQyh nw/k ikmMj vPNk x;k x;kA

CHAPTER-I

INTRODUCTION

1.1 General:

Peanuts (Arachis hypogaea) originated in South America where the crop

existed for thousands of years. Peanuts played an important role in the diet of the

Aztecs and other native Indians in South America and Mexico. India is one of the

largest producers of oilseeds in the world and occupies an important position in the

Indian agricultural economy. It is estimated that nine oilseeds namely groundnut,

rapeseed-mustard, soybean, sunflower, safflower, sesame, niger, castor and

linseed, accounted for an area of 23.44 million hectares with the production of

25.14 million tons (Madhusudhana, 2013). Groundnut is called as the ‘King’ of

oilseeds. Groundnut is also called as wonder nut and poor men’s cashew nut.

Groundnut is one of the most important cash crops of our country.

1.2 Peanut production in the world:

The major peanut producing countries in the world are China, India,

Nigeria, Argentina, Sudan, Burma, Indonesia and the United States of America

(Table 1.1).

Table 1.1 Production of peanuts in the world

Country Production (%)

China 42.4

India 14.5

Nigeria 7.8

United States 4.4

Burma 3.7

Indonesia 3.1

Argentina 2.6

Sudan 2.2

1.3 Peanut production in the India:

Gujarat is the single largest as well as the best quality peanuts producer

accounting for over 40% of total groundnut produced in the country. Groundnut

production, within the country, is mainly concentrated in five states including

Gujarat, Andhra Pradesh, Tamil Nadu, Karnataka, Rajasthan and Maharashtra

accounting for nearly 90 % of the total production of peanut in the country. The

remaining peanut cultivated area is scattered in the states of Madhya Pradesh, Uttar

Pradesh, Punjab, and Orissa (Table 1.2).

Table 1.2 Production of peanuts in the India

State Production (%)

Gujarat 40.7

Andhra Pradesh 17.6

Tamil Nadu 10.8

Karnataka 9.0

Rajasthan 8.2

Maharashtra 5.6

Madhya Pradesh 3.6

1.4 Nutritional composition of peanuts:

Peanuts are rich in essential nutrients. In a 100 g serving peanuts provide

567 calories and are in an excellent source (defined as more than 20% of the daily

value, DV) of several B vitamins, several dietary minerals, such as manganese

(95% DV), magnesium (52% DV), and phosphorus (48% DV) and dietary fiber.

Peanuts also contain about 25 g protein per 100 g serving, a higher proportion than

in many tree nuts.

Some studies show that regular consumption of peanuts is associated with a

lower risk of mortality specifically from certain diseases. However, the study

designs do not allow cause and effect to be inferred. According to the US Food and

Drug Administration, "Scientific evidence suggests but does not prove that eating

1.5 ounces per day of most nuts (such as peanuts) as part of a diet low in saturated

fat and cholesterol may reduce the risk of heart disease. Nutritional value of 100 g

peanuts is given in Table 1.3.

Table 1.3 Nutritional compositions of peanuts

Principle Nutrient value (g) Energy 567 kcal Carbohydrates 16.13 Protein 25.80 Total fat 49.24 Dietary fiber 8.5 Ash 2.33

1.5 Uses of peanuts:

Peanuts have been used as a major source of edible oil and protein meal

and considered highly valuable for human and animal nutrition in developing

countries (Fekria et al., 2012). Peanuts are rich source of multiple nutrients and

their consumption is associated with various health benefits, including reduced

cardiovascular disease risk (Mattes et al., 2008). It has been reported that eating

peanuts or peanut butter could provide the body with the daily requirements of

many of the essential vitamins and minerals such as vitamin A, vitamin E, folate,

magnesium, zinc, iron, calcium, and dietary fiber. Peanuts have been developed

into a food for infants suffering from various forms of malnutrition and for

individual with lactose intolerance allergies (Considine and Considine, 1997).

1.6 Peanut milk:

Peanut milk is a non-dairy beverage created using peanuts and water.

Recipe variations include salt, sweeteners, and grains. It does not contain

any lactose and is therefore suitable for people with lactose intolerance. Similar in

production to almond milk, soy milk, and rice milk, the peanuts are typically

ground, soaked, sometimes heated, and then filtered through a fine filter: the

resulting liquid is considered the "milk".

1.7 Peanut milk powder:

Nutrient rich non-dairy extract of peanut kernel can substitute dairy milk

powder for preparation of any sweets. It is ideal for ice cream, thick shakes,

beverages and other protein rich preparations. Water extract of healthy

electronically sorted peanut kernels, free from redskin, treated at particular

temperature and pH to make it similar to cow milk. The milk prepared is filtered

and pasteurized to avoid any microbial contamination. This milk is free from

cholesterol, lactose and any Trans-fatty acids. It contains peculiar phytochemicals

and herbal nutrients of peanut. Milk is subjected to dehydration and drying at strict

temperature level and time. The powder is fortified to enrich it with various

nutrients. Powder is packed in food grade prescribed material and stored in cool

conditions.

Hence, keeping the above points in mind the present research entitled

“Studies on the preparation of peanut milk and milk powder” has been undertaken

with the following objectives:

1. To study the different methods of peanut milk preparation.

2. To compare the quality of peanut milk prepared by different methods.

3. To prepare the dehydrated peanut milk (powder) using spray drying

technique.

4. To compare the nutritive value of peanut milk and powder.

CHAPTER-II

REVIEW OF LITERATURE

This chapter deals with the review of literature on major fields related to

present study of preparation of peanut milk and milk powder using different

methods. The related literature pertaining to the research topics are briefly

summarized in this chapter under different heads and sub-heads.

2.1 Nutritional composition of peanuts:

Cabanillas et al. (2015) studied to analyze the influence of thermal

processing on the IgE binding properties of three forms of peanut, its effects in the

content of individual allergens and IgE cross-linking capacity in effector cells of

allergy. Three forms of peanut were selected and subjected to thermal processing.

Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition

assay. Specific antibodies were used to identify changes in the content of the main

allergens in peanut samples. The ability of treated peanut to cross-link IgE was

evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results

showed that thermal/pressure treatments at specific conditions had the capacity to

decrease IgE binding properties of protein extracts from peanut. This effect went

along with an altered capacity to activate basophils sensitized with IgE from

patients with peanut allergy and the wheal size in Skin Prick Testing.

Derbyshire (2014) carried out a growing body of literature has been

published on the health benefits of peanuts, but the biological effects of high-oleic

peanuts, along with their organoleptic characteristics have not been reviewed to

date. In this paper, examination of evidence showed that high-oleic peanuts

provide a spectrum of nutrients and have improved sensory properties and

technological advances, such as enhanced shelf life, beyond that of conventional

peanuts. This may be attributed to their oleic to linoleic ratio which is substantially

higher than normal peanuts. In terms of their biological effects, high-oleic peanuts

appear to be no more allergenic, and could even be less allergenic than

conventional peanuts. There is also emerging evidence that high-oleic peanuts may

improve lipid profile and markers of glycemic control. Further randomized

controlled human trials are now needed to build on animal and in vitro studies.

Kumar and Ravi Shankar (2013) investigated the physico-chemical,

proximate and nutritionally valuable minerals were determined aiming to compare

raw and roasted groundnut seeds. The results indicated that total ash content of raw

groundnut (4.6%) was higher than the roasted groundnut (4.1%) seeds. Crude

protein content of roasted groundnut was higher (26.1%) when compared to that of

raw groundnut (24.9%). Crude carbohydrates levels of raw groundnut (25.3%) are

lower when compared with that of roasted groundnut (26.5%). Crude fat ranged

from 39.1% in raw groundnut to 39.6% in roasted groundnut. Crude fiber

percentage both in raw (2.9%) and roasted (3.1%) conditions were good. The

moisture content of the raw groundnut (4.1%) was more than the roasted groundnut

(3.6%) because of not exposure to heat. Seeds showed higher energy values both in

raw and roasted conditions. Significant amount of minerals like potassium,

calcium, magnesium, phosphorus, and zinc were present both in raw and roasted

conditions. Based on statistical analysis the results showed highly significant

differences (P < 0.05) between the raw and roasted seeds.

Madhusudhana (2013) carried out a survey about the ground nut area,

production and productivity in India, Andhra Pradesh state and Anantapuram

district. The study calculated the area, production and productivity of groundnut

crop at national level, state level and district level during 1996-2000 to 2001-2008.

The present comparative analysis of groundnut production was done in

Anantapuram district, A.P, during 1996-2000 to 2001-2006. The groundnut crop

area, production and productivity at national level, state level and Anantapuram

district level of during 1996-2000 to 2001-2006 were collected and presented

graphically. Based on the results collected some conclusions were made about the

improving the production of groundnut crop.

Settaluri et al. (2012) concluded that the peanuts are consumed in many

forms such as boiled peanuts, peanut oil, peanut butter, roasted peanuts, and added

peanut meal in snack food, energy bars and candies. Peanuts are considered as a

vital source of nutrients. Nutrition plays an important role in growth and energy

gain of living organisms. Peanuts are rich in calories and contain many nutrients,

minerals, antioxidants, and vitamins that are essential for optimum health. All

these biomolecules are essential for pumping vital nutrients into the human body

for sustaining normal health. This paper presents an overview of the peanut

composition in terms of the constituent biomolecules, and their biological

functions. It highlights the usefulness of considering peanuts as an essential

component in human diet considering its nutritional values.

Hillocks et al. (2011) reported the bambara groundnut originated in West

Africa but has become widely distributed throughout the semi-arid zone of sub-

Saharan Africa (SSA). Despite its high and balanced protein content, bambara

remains under-utilised because it takes a long time to cook, contains anti-

nutritional factors and does not dehull easily. Bambara yields well under

conditions which are too arid for groundnut, maize and even sorghum. Its drought

tolerance makes bambara a useful legume to include in climate change adaptation

strategies. There is little documented evidence of trade in bambara but

circumstantial evidence indicates considerable international demand. More

attention should be given, therefore, to market research and development, with

crop improvement programmes being more market-led, if bambara is to make a

greater contribution to household income and rural development in sub-saharan

Africa.

Margaret et al. (1997) concluded that the effects of two thermal processing

methods on physical and sensory properties of a beverage prepared from finely

ground, partially defatted roasted peanuts were determined. Samples were either

bottle-processed at 72°C for 2 min or 111°C for 8 min after homogenizing at 72°C,

or kettle-pasteurized for 2 min at 72, 77 or 82°C before homogenizing at 72, 77 or

82°C, respectively. Harsher thermal processing parameters increased the

suspension stability and viscosity of bottle-processed beverage by 175 and 87%,

respectively, but had no influence on kettle-pasteurized beverage. Total solids (%)

and colour were not adversely affected by thermal processing. Beverage that was

kettle-pasteurized and homogenized at 72°C had low viscosity (6.1-8.4 cps),

typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of

whether carrageenan or mono-diglyceride were added to the formulation.

2.2 Nutritional composition of peanut milk:

Adeiye et al. (2013) investigated the influence of processing variables on

some properties of stored groundnut milk extracts (GME). GMEs were prepared

from fresh, roasted (170°C, 25 min) and steeped (water, 20 min) groundnuts. The

groundnuts were milled, sieved, the slurry boiled, homogenized, pasteurized and

stored. The GMEs packaged in glass bottles, plastic bottles and low density

polyethylene sachets, were stored in the refrigerator for 28 days and at room

temperature for three days and tested for proximate composition, physico-chemical

and sensory properties. The protein contents of the GME varied between 2.05 to

2.33%; fat, 2.40 to 3.48%; carbohydrate, 5.50 to 5.60%; viscosity, 7.33 and 7.56

cP; titratable acidity, 0.10 to 0.14% and pH, 6.82 to 6.85. The protein and fat

contents of GMEs decreased with storage time regardless of the packaging

materials and processing pretreatment. The GMEs were not different in terms of

taste and mouth feel but recorded significant differences in colour, appearance and

flavour.

Jain et al. (2013) developed a small scale process for the production of

peanut milk from M-522 variety of peanut. Three treatments i.e. traditional, 1%

NaHCO3 soaking and pressure blanching (at 121°C, 15 psi for 2, 3 and 5 min)

were given for the preparation of peanut milk. The milks so obtained were

analyzed for chemical composition and also subjected to organoleptic evaluation

using nine point hedonic scale by semi trained panel of judges. Peanut milk

prepared by pressure blanching (at 121°C, 15 psi for 3 min) was found most

acceptable method. The proximate composition of the most acceptable peanut milk

prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found to be

moisture 88.22%, ash 0.16%, fat 1.65%, protein 3.27% and total solids 11.78%.

Based on the results it was concluded that the pressure blanching was found most

acceptable method for the preparation of peanut milk beverage although it had the

negative effect on the protein and total solid extraction.

Kpodo et al. (2013) reported the investigations were conducted employing

a three-component constrained mixture design to formulate milk blends from soy

milk, peanut milk and cow milk. Variations in chemical composition and physico-

chemical properties of 10-soy-peanut-cow milk (SPCM) formulations were

studied. Variations in soy-peanut-cow milk (SPCM) concentrations influenced to

varying levels the chemical composition and physico-chemical properties of

blends. SPCM formulations containing significant amounts of all three ingredients

used (60-70% soy milk, 20-27% peanut milk and 7-20% cow milk) had high crude

protein and fat values ranging from 2.20-2.51% and 5.00-6.35% respectively.

Increasing soy concentrations caused relative increases in protein content while fat

content increased with increasing peanut concentrations. SPCM formulations were

high in the minerals Fe and Mn relative to cow milk which was high in Ca and Zn

content. Trends in pH were contrary to titratable acidity and increased with

increasing soy milk content but decreasing cow milk content. SPCM formulations

demonstrated acceptable non-Newtonian behavior and consistency indices.

Bensmira and Jiang (2012) studied the characteristics of peanut-milk in

kefir preparation. Rheological characteristic, textural properties, mineral elements

and amino acid composition of kefir made from peanut milk (PMK), 7/3

peanut/skimmed-milk (70% PMK) had been investigated using whole-milk kefir

(WMK) as a control. Results showed that, PMK sample had the highest (p<0.05%)

complex modulus (G*), firmness and the lowest (p<0.05%) adhesiveness.

However, both 70% PMK and WMK had high minerals and essential amino acids

content.

Zhang et al. (2012) found that the choice and consumption of emulsifier

and stabilizer are one of the main factors affecting stability for peanut mango milk.

The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%; The

optimum emulsifier was the mixture of sucrose fatty acid ester, monoglyceride and

polyglycerol fatty acid ester (1:1:1), the dosage was 0.24%. The study developed a

nutrient-rich, stable state of the organization of peanut mango milk.

Ovie and Ovie (2007) investigated the Growth, food conversion efficiency

and survival of H. longifilis fed diets with varying levels of protein in which 10%

of fish meal was replaced with groundnut cake were studied for 84 days. Fish fed

the diet containing 44.17% crude protein showed the best weight gain, specific

growth rate, food conversion ratio and efficiency. There was no significant

difference (P>0.05) in all the growth parameters and the survival rate of the fish.

Addition of fishmeal to fish diets increases feed efficiency and growth although it

is a very expensive ingredient. In northern Nigeria 1kg of fishmeal costs about five

hundred Naira while its equivalent of groundnut cake is about one hundred Naira.

Cost – effectiveness of diets could be improved by replacing fishmeal with more

economical protein sources such as groundnut cake.

Tano-Debrah et al. (2005) studied the production of vegetable milk, such as

soymilk and peanut milk is being vigorously promoted in many developing

countries to supplement animal milk or become a cheaper alternative to the latter.

These vegetable extracts (milk) are comparable in nutritional quality to milk of

animal sources. However, limitations to their use, particularly in infant feeding,

include high bulk density, low calcium content and the possible presence of anti-

nutritional factors. Dehulled and pretreated local varieties of cowpea and peanut

were blended in the ratio 1:3 and co-milled. An aqueous extract was produced and

then heated to solubilize the starch. It was then treated with a prepared malt

enzyme extract at a predetermined concentration. The bulk-density was

significantly reduced in the malt-extract hydrolyzed products, as indicated by the

reduction in viscosity (in one case from 878333 to 45.4 cps at 95°C). The reducing

sugar content also increased from 0.024% in the unhydrolyzed sample to 2.43% in

the malt-extract treated sample. The proximate composition of the malt-extract

treated product was: protein 4.2%, fat 4%, total carbohydrate 5.0%, and ash 0.4%.

Total solids content was 7.6%.

Roberts et al. (2004) reported the imitation milk obtained from the seeds of

the groundnut was fermented with a culture pack consisting of a mixture of

Lactobacillus bulgaricus and Streptococcus thermophilus to obtain a yoghurt-like

product. The final pH (4.20.08) and titratable acidity (1.6210.40%) fell within the

acceptable ranges of 4.00 to 4.50 and 1.20 to 2.20%, respectively, indicative of

good yoghurt. Fermentation also brought about increases in the contents of total

ash, calcium, potassium and phosphorus when compared with an unfermented milk

sample. The protein content showed an increase from 2.980.03% in the

unfermented to 5.950.08% in the fermented sample, while the reverse was

observed with respect to the crude fibre and total fat contents. Sensory evaluation

indicated a level of acceptance comparable with commercial milk yoghurt and the

products were adjudged microbiologically safe.

Saleem et al. (2003) reviewed that peanut is an annual herbaceous plant

belonging to family leguminoseae. Parachinar variety of peanut was used in this

study. Both roasted and raw peanuts were used to prepare milk. It was found that

soaking of roasted peanuts in ordinary water with pH 7 for 1 hour at 40°C gave

good results. Peanut milk was prepared by grinding the pre-shelled and pre-soaked

roasted peanuts in an osterizer with same amount of simple water. The resulting

slurry was then diluted with water so that 100 g shelled peanuts produced 100 ml

of peanut milk. The peanut milk was then blended with various levels of skim milk

powder and sugar. The blending levels of skim milk and sugar 10% and 1% on

total solid basis of peanut respectively were more stable and acceptable as

compared to other treatments. The results showed that the peanut milk blend had

more protein contents and minerals like Mg, K and Fe than cow’s milk.

Lee and Beuchat (1992) reported the influence of processing conditions on

chemical, physical and sensory characteristics of aqueous extracts of peanuts

(peanut milk) prepared for lactic bacterial fermentation was investigated. Soaking

peanuts in 1.0% NaHCO3 before extraction resulted in a lighter colored milk, and

homogenization enhanced lightness. Cooking peanuts before grinding reduced total

solids and protein contents of milk. Hexanal concentration was greatly reduced by

cooking peanuts for 10 min. The most satisfactory conditions for preparing peanut

milk consisted of soaking peanuts in 0.5% NaHCO3, cooking for 10 min and

homogenizing the extract at 4000 psi.

Lee and Beuchat (1991) reported the effects of fermentation of aqueous

extracts of peanuts (peanut milk) with Lactobacillus delbrueckii ssp. bulgaricus

and Streptococcus salivarius ssp. thermophilus, separately and in combination, on

selected chemical and sensory qualities were investigated. Changes in pH,

titratable acidity and viable cell populations indicated that there was a synergistic

interaction between L. delbrueckii ssp. bulgaricus and S. salivarius ssp.

thermophilus during fermentation. Analysis of headspace volatiles revealed that

hexanal, which is one of the compounds responsible for undesirable green/beany

flavor in peanut milk, completely disappeared as a result of fermentation. The

acetaldehyde content of peanut milk increased during fermentation. Changes in

concentrations of these volatile compounds were correlated with sensory

evaluation scores which showed that a significant (P less than or equal to 0.05)

decrease in green/beany flavor and a significant increase in creamy flavor occurred

as a result of fermentation.

2.3 Preparation on Peanut milk based products:

Roopesh et al. (2016) investigated the water activity (aw) is a major factor

affecting pathogen heat resistance in low-moisture foods. However, there is a lack

of data for aw at elevated temperatures that occur during actual thermal processing

conditions, and its influence on thermal tolerance of pathogens. The objective of

this study was to gain an in-depth understanding of the relationship between

temperature-induced changes in aw and thermal resistance of Salmonella in all

purpose flour and peanut butter at elevated temperatures. The thermal resistance

(D80-values) of Salmonella in all purpose flour and peanut butter with initial aw of

0.45 (measured at room temperature, 20°C) was determined via isothermal

treatment of small (< 1 g) samples. When increasing sample temperature from 20

to 80ºC in sealed cells, the aw of all purpose flour increased from 0.45 to 0.80, but

the aw of peanut butter decreased from 0.45 to 0.04. The corresponding estimated

D80-values of Salmonella in all purpose flour and peanut butter with room

temperature aw of 0.45 were 6.9 ± 0.7 min and 17.0 ± 0.9 min, respectively.

Song and Kang (2016) evaluated the efficacy of a 915 MHz microwave

with 3 different levels to inactivate 3 serovars of Salmonella in peanut butter.

Peanut butter inoculated with Salmonella enterica serovar Senftenberg, S. enterica

serovar Typhimurium and S. enterica serovar Tennessee were treated with a 915

MHz microwave with 2, 4 and 6 kW and acid and peroxide values and color

changes were determined after 5 min of microwave heating. Salmonella

populations were reduced with increasing treatment time and treatment power. Six

kW 915 MHz microwave treatment for 5 min reduced these three Salmonella

serovars by 3.24 e4.26 log CFU/g. Four and two kW 915 MHz microwave

processing for 5 min reduced these Salmonella serovars by 1.14e1.48 and

0.15e0.42 log CFU/g, respectively. Microwave treatment did not affect acid,

peroxide, or color values of peanut butter. These results demonstrate that 915 MHz

microwave processing can be used as a control method for reducing Salmonella in

peanut butter without producing quality deterioration.

Esther et al. (2015) concluded that the common problem faced by

developing countries is the deficiency in protein intake by poor people. This

problem demands incentive policies for consumption of vegetable protein with low

cost and good quality. As a solution to the problem, the production of two peanut

based beverages had been sought due to their adequate source of protein, wide

offer and low cost. It had also been taken under consideration total titratable

acidity, pH, moisture content, proteins, and ashes from the ‘‘peanut milk’’ enriched

with umbu and guava pulps, stored at a temperature of 18°C (0.4°F) for 150 days

with follow ups every 30 days. Results for acidity regarding the beverage enriched

with umbu pulp were superior to the beverage enriched with guava pulp; as to

protein amount, it was observed a decrease in the studied formulations during

storage.

Hung et al. (2015) evaluated to ensure the safety of the peanut butter ice

cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan

has been designed and applied to the production process. Potential biological,

chemical, and physical hazards in each manufacturing procedure were identified.

Critical control points for the peanut butter ice cream was then determined as the

pasteurization and freezing process. The establishment of a monitoring system,

corrective actions, verification procedures, and documentation and record keeping

were followed to complete the HACCP program. The results of this study indicate

that implementing the HACCP system in food industries can effectively enhance

food safety and quality while improving the production management.

Kabeir et al. (2015) carried out to develop probiotic fermented beverage

based on roasted peanut milk. Peanut was roasted (100°C for 20 min) to improve

nutrient component, facilitate the removal of the crust and decrease the beany

flavor of peanut. Roasted peanut and yellow millet were soaked in water (12 h),

blended (5 min) and filtered using a double layered cheese cloth to prepare the

roasted peanut milk and millet beverage. Yellow millet beverage was boiled (70°C

for 3 min), malted millet flour (1:5 (w/w) was added, cooled (37°C), maintain 14

min to prepared millet thin porridge. Different formulation based on roasted peanut

milk partially substituted with 15% (A), 30% (B), and 45% (C) with millet thin

porridge was prepared. At maximum growth (18 h), there was 3.15, 2.9, 2.89, 2.76,

2.43, and 2.1 log CFU/ml increase in fermented peanut milk, millet thin porridge,

cow milk, blend (B), blend (A) and blend (C), respectively. At 24 h fermentation,

the number of the strain in all fermented beverages still above the number required

to presence in probiotic food which is at least 6 log CFU/ml fermented products;

except blend C (5.77 CFU/ml) didn't fulfill probiotic requirements in food. The pH

significantly (P<0.05) decreased due to increase acids production from

fermentation of sugar.

Claudia et al. (2014) explored the commercial probiotic products are dairy-

based, and the development of non-dairy probiotic products could be an alternative

for new functional products. The peanut-soy milk was inoculated with six different

lactic acid bacteria, including probiotic strains and yeasts and fermentation was

accomplished for 24 h at 37°C and afterwards, another 24 h at±4°C. Bulgaricus

yogurt starter culture reached cell concentrations of about 8.3 log CFU/mL during

fermentation. The Lactobacillus acidophilus probiotic produced significant

amounts of lactic acid (3.35 g/L) and rapidly lowered the pH (4.6). Saccharomyces

cerevisiae did not completely consume the available sugars and consequently

produced low amounts of ethanol (0.24 g/L). Lactic acid production increased, and

12 h was required to reach a pH value of 4.3. An average of 58% and 78% of

available carbohydrates was consumed when single and co-cultures were

evaluated, respectively. The final content of ethanol was 0.03% (v/v) or less, which

classified the final beverage as non-alcoholic.

Kpodo et al. (2014 a) reported that yoghurt produced by fermenting milk

from peanut and soy milk were considered to have poor sensory attributes due to

the off-flavours legumes generate in food products. Proximate analysis and

consumer studies were carried out on the 10 FPSY and 10 DPSY formulations

developed using a three component constraint mixture design. Balanced

Incomplete Block Design was used to assign samples to consumers and the

optimized formulations were validated. Samples of the FPSY were high in crude

protein and fat whereas the DPSY formulations were high in carbohydrate and

total solids. Consumers preferred more soy milk in their full fat vegetable milk

yoghurts but preferred more cow milk in their low fat vegetable milk yoghurt.

FPSY and DPSY formulations with the most preferred sensory attributes were 0.68

Soy milk, 0.25 peanut milk and 0.07 Cow milk; and 0.65 Soy milk, 0.22 defatted

peanut milk and 0.13 cow milk respectively.

Kpodo et al. (2014 b) reviewed the acidification of milk by lactic acid

bacteria enhance the aggregation of milk proteins to form yoghurt gels with

enhanced texture, colour and viscosity. A three component constrained mixture

design was employed to develop 10 soy-peanut-cow milk formulations which were

fermented with Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) into

soy-peanut-cow milk yoghurt (SPCY). The effect of ingredient variations on

microbial acidification, colour, susceptibility to syneresis, water holding capacity

and viscosity were determined. Titratable acidity increased with increasing cow

milk content and trends in pH were contrary to titratable acidity. Rheologically all

products investigated were non-Newtonian and had better consistencies as cow

milk content increased in samples and peanut milk content decreased. The water

holding capacities of yoghurt samples increased with increasing soy milk content.

Formulations without cow milk were the least susceptible to syneresis.

Mohamed et al. (2014) evaluated the protein quality of foods by

incorporating legumes or cereal protein isolates and/or flour in blends is one of the

main focuses of the international research community. The aim of this study was to

produce peanut milk based yoghurt and to evaluate its physicochemical and

organoleptic characteristics. The skimmed milk powder was added to peanuts milk

at the concentration of 0% (sample A), 5% (sample B), 10 % (sample C), and 15%

(sample D). The physicochemical and sensory characteristics of the products were

subsequently analyzed at 0, 5, and 10 days. The results of chemical analysis

showed protein contents of 11.55, 14.7, 18.55, and 20.65 % for the samples A, B,

C, and D, respectively. Fat contents was varied and in the range of 3.35-4.55%,

while total solid was ranged from 19.7 to 27.09 %. The pH value varied between

4.41 to 4.76 while acidity (P ≤ 0.05) was increased from 1.28, to 1.78 % with

increasing levels of skimmed powder milk. Among all types of yoghurts, peanuts

milk-based yoghurt fortified with 10 g/100 ml skimmed milk represented highest

(P ≤ 0.05) scores of all sensory attributes and remain superior in this regards in

both fresh and mature yoghurt.

Razig and Yousif (2010) reported the utilization of groundnut milk in

manufacturing the spread cheese in Sudan was investigated. Groundnut milk was

prepared from grinded groundnut seeds. Four samples of spread cheese were

prepared from groundnut milk with different levels of skim milk powder 0, 5, 10

and 15. The prepared spread cheese samples were stored for 6 months at 30±2°C.

Analyses of chemical composition were carried on prepared spread cheese samples

and the analyses were carried out at intervals 0, 1, 2, 3, 4, 5 and 6 months during

storage period. The chemical analyses of spread cheese samples at zero time

processing were for total solids 35.79, 37.91, 39.59 and 41.49%, the protein

content 12.82, 14.35, 15.98 and 17.56%, the fat content 14.98, 14.99, 14.99 and

15.0%, the ash content 4.16, 4.18, 4.21 and 4.23% for samples A, B, C and D

respectively.

Yadav et al. (2010) concluded the fermented milk product was developed

by using peanut milk. The level of incubation period (IP), skimmed milk powder

(SMP), carboxymethyl cellulose (CMC) was optimized using response surface

methodology (RSM). Central composite rotatable design was used with three

independent variables i.e. IP (16–20 h), SMP (3–5%) and CMC (0.1–0.3%). CMC

was found effective in reducing the synersis of curd samples. The developed curd

samples had moisture 84.8 ± 0.28%, protein 3.2 ± 0.12%, fat 3.5 ± 0.10%, ash 0.5

± 0.05%, carbohydrate 8.0% (wb), peak viscosity 291.4 ± 3.52 cP, firmness 1.3 ±

0.15 N, synersis 32.1 ± 0.2 mL 100 g)1 and acidity (as % lactic acid) 0.58 ± 0.02.

It had OAA score of 7.8 ± 0.2 on nine-point hedonic scale. Based on compromise

optimisation, the conditions recommended were IP as 18 h, SMP, 4.24% and

CMC, 0.19% for making peanut milk–based fermented curd with 83.4%

desirability.

Isanga and zhang (2009) reported the peanut milk for yoghurt production

was prepared by fortifying peanut milk (w12 g/100 g total solids) with 4 g/100 g

skimmed milk powder. The final product was subjected to physicochemical

analysis using cow milk yoghurt (CMY) as a control throughout the study. Peanut

milk yoghurt (PMY) had higher protein content, fat, water holding capacity and

lower susceptibility to Syneresis than CMY. PMY had lower lactose level (1.73

g/100 ml) compared to CMY (4.93 g/100 ml). Generally both PMY and CMY had

high mineral composition and contained high amounts of essential amino acids.

PMY also contained a higher proportion of unsaturated fatty acids than saturated

fatty acids as compared to CMY. Therefore, in terms of fatty acid composition,

PMY could be considered to be more health promoting than CMY. Sensory

evaluation revealed that though PMY had better sensory texture scores than CMY,

its sensory appearance, flavor and overall acceptability scores were lower than

those of cow milk yoghurt.

Isanga and Zhang (2007) investigated the possibility of producing yoghurt

based on peanut milk was studied. Stirred yoghurt was prepared from a mixture of

70% peanut milk and 30% cow milk. The final product was subjected to

physiochemical analysis and sensory evaluation. Whole milk yoghurt was used as

a control throughout the investigation. Investigations revealed that the peanut milk

based yoghurt had 3.47% protein content, 81.02% water holding capacity and

34.43% susceptibility to syneresis compared to 2.76, 65.03 and 47.40% for the

whole milk yoghurt, respectively. The titratable acidity of the peanut milk based

yoghurt was 80°T and pH was 4.57.

Diarra et al. (2005) reported the early 1950s; numerous reports have been

published suggesting that peanut milk and peanut milk based products can be

prepared in a wide variety of ways. Emphasis has shifted from preparing

inexpensive milk like beverages, very nutritious but somewhat lacking consumers

appeal, to using the peanut milk or peanut protein isolates as an animal milk

extender changing flavor, to develop more attractive fermented products, and to

precipitate proteins from the milk in order to get a curd called “tofu,” and to

produce cheese analogs. Great attention has been paid to the improvement of the

stability, sensory properties, and shelf-life of the milk, using physical and chemical

treatments.

Sanders et al. (1999) concluded that blanching, seed coat removal is often a

processing step in peanut manufacturing but the general peanut industry consensus

is that shelf-life reduction occurs as a result of the process. In order to examine the

effects of blanching on shelf-life, runner-type peanuts were blanched using total

heating time and final temperature in a 3 X 3 factorial experiment. In each of nine

treatments, heating began at 32°C and increased incrementally through six heating

zones over a total time of 30, 45, or 60 min to a final temperature of 76.7, 87.8, or

98.9°C. Blanched peanuts from each treatment and non blanched control samples

were stored at 26°C and ambient RH and were sampled over a 28-wk period.

Peroxide value (PV) and oxidative stability index (OSI) of blanched and non

blanched peanuts were similar indicating no meaningful shelf-life differences.

Hao and Brackett (1988) investigated the ability of F. aurantiacum to

reduce the aflatoxin B1 (AFB1) concentration was determined by inoculating

about 109 stationary phase cells in AFB1-contaminated phosphate buffer (PB).

Non-defatted peanut milk (NDPM) and partially defatted peanut milk (PDPM).

The AFB1 concentration and cell populations were determined periodically

throughout the incubation (30°C). After 24 hr, the concentration of AFB1

decreased about 40% in PB, 23% in NDPM and 74% in PDPM. Viable cell

population decreased less than one log10 CFU/mL in all liquids but increased

about 0.8 log10 unit in control PDPM. AFB1 recovery increased about 30% in

proteolysed PDPM but proteolysis had no effect on recovery from non-defatted

peanut milk.

Beuchat and Nail (1978) concluded the extraction procedures were

examined for their suitability to yield desirable peanut milks for fermentation by

four strains of lactic acid bacteria. Studies revealed that a procedure in which

peanuts were soaked in 1.0% sodium bicarbonate for 16-18 hr, drained, washed

with tap water, ground, steeped for 4-5 hr in tap water, and filtered resulted in milk

most desirable for fermentation. The addition of lactose (2%) to pasteurized peanut

milk before fermenting with Lactobacillus bulgaricus NRRL B-1909 and L.

acidophilus for 3 days at 37°C resulted in a custard-like product having 0.38-

0.53% titratable acidity at pH 4.76-4.43, respectively. Sensory panel evaluations of

blended, fermented peanut milks containing added sucrose (2%) and fruit

flavorings showed that the products were acceptable and competed favorably with

flavored buttermilk. Fermented peanut milk substituted for buttermilk in a corn

muffin recipe resulted in products with organoleptic characteristics not

significantly (P < 0.05) different from those of the control.

2.4 Spray drying behavior on different quality products:

Chegini et al. (2014) investigated the performance of a spray dryer for the

preparation of whey powder. Its main objective is to categorize unknown samples

using analysis of discrimination function between the operating variables and

powder properties in two or more naturally occurring groups. In this work, spray

drying was performed in a pilot-scale concurrent spray dryer. Results The PH of

whey powder with 15 % solid content was lower than the PH of whey powder with

30 % solid content. Furthermore, the PH of the whey dried at inlet (outlet) air

temperature of 180°C (106°C) was lower than the whey dried at 145°C (87°C).

Substances with higher acidity had higher electrical conductivity (EC) as well. The

mean particle diameters of the powders produced by pilot plant spray dryer were in

the range of 11.26–18.23 lm. By increasing the temperature and heating duration,

the amount of PH reduced and the diameter of the particles increased. Moreover,

by increasing the percentage of the solid content, the PH increased, while the solid

mass carried away by the outlet air decreased. Small particles sprayed by the two-

fluid nozzles, led to less amount of total dissolved solids.

Costa et al. (2014) reported to this study aimed at contributing to the

development of new foodstuffs made by soursop pulp powder obtained by spray

drying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were

added to commercial soursop pulp, which was dehydrated afterwards. The

following analyses were carried out: water activity, moisture, pH, soluble solids,

acidity, ascorbic acid, hygroscopicity, degree of caking, and rehydration time. The

results obtained for the three powder treatments (15, 30 and 45% of maltodextrin)

were, respectively: water activity (0.19a±0.00; 0.20a±0.00; 0.18a±0.01); moisture

(1.17c±0.12; 1.47b±0.05; 1.82a±0.06); pH (3.75a±0.05; 3.73a±0.06; 3.70a±0.03);

soluble solids (89.67a±0.00; 89.84a±0.00; 90.00a±0.06); acidity (3.01a±0.02;

1.91b±0.03; 1.24c±0.03); ascorbic acid (18.90a±0.00; 14.48b±0.00; 11.26b±0.78);

hygroscopicity (5.93a±0.40; 3.82b±0.16; 3.28b±0.38); degree of caking

(78.36a±2.86; 35.38b±6.07; 24.77b4.89), and rehydration time (02.03a±0.46;

01.16ab±0.50; 0.59b±0.30). The soursop powders with 30 and 45% of

maltodextrin had few significant differences in terms of physicochemical and

hygroscopic characteristics, which allow us to consider the percentage of 30% of

maltodextrin, in this study, as the best percentage for soursop pulp atomization.

Febriyenti et al. (2014) concluded the haruan extract has a big potential as

an active pharmaceutical ingredient for various medical conditions. However,

instability of the liquid extract at room temperature has been a hindrance in the

formulation stage of the preparation. Thus, dried Haruan extract has been produced

using freeze drying and spray drying methods. In the spray drying method, a

prototype of a spray dryer equipped with an ultrasonic atomizer was used with a

different ultrasonic frequency. The spray dried extract showed better physical

properties when compared to the freeze dried extract; with smaller size and

narrower particle size distribution in the higher ultrasonic frequency. Voluminous

flakes of the dried extract were produced in the freeze drying method while spray

drying method produced almost spherical shape of particles. No structural changes

in the secondary protein structure were seen regardless of the method.

Ishiwu et al. (2014) investigated the Samples of spray-dried soy milk

powder were produced at various spray-dryer inlet air temperatures and

characterized. Soybean seed was sorted, boiled for 40 min, manually dehulled, wet

milled using plate mill and sieved with muslin cloth to obtain water soluble

extract (soy milk). Soy milk powder showed high protein content (62.05±0.23%),

fat (19.92±0.08%), ash (1.41±0.02 %) and available lysine (5.02±0.29%), but low

carbohydrate content (12.85±0.01 %) and moisture (3.66±0.23%). The physical

properties showed that the mean total solid of the samples was 10.33±0.33%, pack

bulk density (0.57±0.00 g/ml), while the mean viscosity was 47 mpas. The sample

spray-dried at 204°C had solubilities of 48% and 78% at reconstituting water

temperatures of 40°C and 80°C, respectively while the sample produced at 260°C

showed lower solubility of 38.46% and 45.01% when temperature of reconstitution

were 40°C and 60°C, respectively.

Afroz et al. (2013) investigated the milk and milk products are ideal foods

for all age groups in both rural and urban people all around the world. This study

reports microbiological status of powder milk samples and antibiotic susceptibility

pattern of E. coli and Staphylococcus aureus isolated from powder milk samples

collected from different area of Dhaka, Bangladesh. Twelve samples were

collected and seven of them were found acceptable according to codex

Alimentarius and ICMSF in terms of total viable count and total coliform. E. coli

was isolated from 11 samples and Staphylococcus aureus was isolated from 6

samples. E. coli isolated were resistant to 5 antibiotics and Staphylococcus aureus

isolates were resistant to 6 antibiotics. Hygienic conditions during production and

post-processing should be improved according to HACCP (Hazard Analysis and

Critical Control Points) guidelines to improve the microbiological quality and

safety of powder milk products.

Gnanalaksshmi et al. (2013) reported the sensory evaluation of yoghurt

prepared from yoghurt powder. In spray drying outlet air temperature of 70˚C was

found to be optimum as the percentage of survival of yoghurt culture was higher.

The survival of yoghurt culture was found to be maximum in fresh yoghurt,

followed by freeze dried powder and spray dried powder. Significant difference

with regard to colour and appearance was noticed between fresh yoghurt,

reconstituted spray dried yoghurt and reconstituted chemically stabilized yoghurt.

Statistical analysis of data with regard to body and texture revealed that there was

significant difference (p < 0.05) between fresh yoghurt and reconstituted spray

dried yoghurt. But there was no such significant difference noticed in the case of

reconstituted chemically stabilized yoghurt.

Jones et al. (2013) reported the surface compositions of food powders

created from spray drying solutions containing various ratios of sodium caseinate,

maltodextrin and soya oil have been analysed by Electron Spectroscopy for

Chemical Analysis. The results show significant enrichment of oil at the surface of

particles compared to the bulk phase and, when the non-oil components only are

considered, a significant surface enrichment of sodium caseinate also. The degree

of surface enrichment of both oil and sodium caseinate was found to increase with

decreasing bulk levels of the respective components. Surface enrichment of oil was

also affected by processing conditions (emulsion drop size and drying

temperature), but surface enrichment of sodium caseinate was relatively insensitive

to these. The presence of ‘‘pock marks’’ on the particle surfaces strongly suggests

that the surface oil was caused by rupturing of emulsion droplets at the surface as

the surrounding matrix contracts and hardens.

Atkins et al. (2012) studied the Spray drying of milk powder is an energy

intensive process and there remains a significant opportunity to reduce energy

consumption by applying process integration principles. The ability to optimally

integrate the drying process with the other processing steps has the potential to

improve the overall efficiency of the entire process, especially when exhaust heat

recovery is considered Integration schemes that are acceptable from an operational

point of view are examined in this paper. The use of evaporated water is an

important factor to achieve both energy and water reductions. This will restrict the

amount of heat recovery but minimise operational risk from heat exchanger

fouling.

Tee et al. (2012) studied the Piper betle L., more commonly known as betel

or local name of Sirih belongs to the family Piperaceae. Previous researches had

shown that the leaves of P. betle possess tremendous beneficial effects including

antimicrobial, antioxidant, anti-diabetic, wound healing and gastro-protective

properties. This is due to the present of the two bioactive component;

propenylphenols; which is the Hydroxychavicol and Eugenol. In this study, betel

leaves extract was dried by spray drying for easy handling and the preservation of

bioactive compounds. The properties of dried powder were investigated in terms of

bioactive compound, hydroxychavicol (HC) content, particle size distribution,

moisture content, powder yield and hygroscopicity. The optimal properties of

spray-dried powder obtained from this study were 229.29 ppm of hydroxychavicol,

5.48 μm in size; 6.99% in moisture content; 10.53 g of powder yield and 28.88%

of hygroscopicity.

Patel et al. (2009) investigated that the systemic review covers the design

and critical elements of spray drying, types of spray drier, critical parameters of

spray drying, innovations in spray drying, and its applications in pharmaceutical

field.

Keogh et al. (2004) studied the spray-dried milk powders have a median

particle size of 30–80 μm. Roller-dried powder particles, which are larger (about

150 μm), are preferred for chocolate making. Spray-drying variables were

therefore studied to produce larger powder particles for chocolate. Vacuole volume

and moisture contents typical for spray-dried powders were obtainable at air outlet

temperatures up to 90°C. The particle size of the chocolate mix after refining and

the Casson yield value of the chocolate after conching reached minimum values

using spray-dried powders with median particle size values of 132–162 μm. These

minimum values in the chocolates were also correlated with higher contents of

free-fat and lower vacuole volumes in the powders. The spray-dried powders

produced good quality British style chocolates, where the particle size after

refining is conventionally <26 μm, but not continental chocolates, where the

particle size should be <20 μm.

Shiratsuchi et al. (1995) reported the contributors to sweet and milky odor

attributes of spray-dried skim milk powder have been investigated. Spray-dried

skim milk was homogenized with water, and the volatiles were isolated by

simultaneous steam distillation extraction (SDE). The odor concentrate was

fractionated by silica gel TLC. Two polar fractions with sweet and milky odors

were analyzed by GC and GC-MS. To elucidate the compounds directly

contributing to the characteristic flavor, these fractions were further fractionated by

a preparative GC and the separated fractions and peaks were sniffed. Nonanoic

acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and

butter like odor; undecanoic acid contributed a sweet and butter-like odor; and y-

undecalactone, y-dodecalactone, a y-lactone, d-decalactone, and d-undecalactone

gave a sweet and milky odor.

Shiratsuchi et al. (1994) reported the volatile flavor compounds of skim

milk powder have been investigated. Commercially processed spray-dried skim

milk was homogenized with water, and the volatiles were isolated by simultaneous

steam distillation-extraction under reduced pressure (SDE) using diethyl ether as

solvent. The odor concentrate was analyzed by gas chromatography and gas

chromatography-mass spectrometry. Among 196 individual peaks detected, 187

peaks were definitely or tentatively identified by mass spectrum and modified

Kovats indices. Major compounds were 48 hydrocarbons, 18 aldehydes, 20

ketones, 21 alcohols, 29 fatty acids, 8 esters, 2 furans, 7 phenolic compounds, 10

lactones, and 14 nitrogenous compounds, which constituted over 99 5% of total

volatiles recovered. Most of them originated by breakdown of the major

constituent of milk, especially fat to smaller, volatile chemicals or their secondary

reaction, or by transfer from the forage.

Sreenivasan et al. (1964) studied a process for the preparation of spray-

dried infant food containing 26% of protein and 18% of fat is described. The

product is based on a blend of coconut protein, groundnut protein isolate, skim

milk powder, dextrins and hydrogenated groundnut oil and is fortified with

vitamins and minerals. It is light cream in colour and reconstitutes readily in water.

Laboratory samples are free from Escherichia coli and other pathogenic anaerobes

and the total plate count is of the order of 15,600/g. When packed in polyethylene

bags (100 gauge) and stored in tin containers at 37°, it kept well for 9 months, the

losses of vitamins A and C and thiamine at the end of the storage period being 25,

32 and 20%, respectively.

2.5 Development and characterization of peanut milk powder for

use in chocolate manufacture:

Brown et al. (2014) explored the feasibility of producing a soy-peanut,

chocolate-flavoured milk beverage with acceptable chemical and physico-chemical

properties from soybeans, peanuts and cocoa powder. Ten formulations were

processed by mixing three basic ingredients: soybeans (20g/100g-80g/100g),

peanuts (20g/100g-60g/100g) and cocoa powder (1g/100g-7g/100g). The

optimized proportions of the ingredients were obtained using a three-component,

constrained extreme lattice mixture design. The optimized product consisted of

54.0-58.5% soybeans, 37.0-42.0% peanut and 4.46 - 4.48% cocoa powder and had

an energy value of 124.103kJ/100g. Proximate analysis of the optimized products

indicated that the beverage has a protein content of 2.77%, fat content of 1.38%,

carbohydrate content of 1.26%, ash content of 0.32% and water content of 94.27%.

Aidoo et al. (2010) explored the feasibility of producing peanut–cowpea

milk for use in vegetable milk chocolates. Development of the vegetable milk

followed a 3 X 2 factorial design, with peanut–cowpea ratio (1:1, 1:2 and 1:3), and

treatment with enzyme (i.e. enzyme hydrolyzed and non-hydrolyzed milk) as the

factors. The milk was dehydrated and then milled using a hammer mill (mesh size

40). The ratio of cowpea to peanut affected the chemical and functional

characteristics of the vegetable milk. Vegetable milk made from 1:2 ratios of

peanuts: cowpea produced the most preferred chocolates. The successful

application of this study by industry will improve the utilization of the legume

crops and enhance their market value.

Deshpande et al. (2008 a) concluded that the optimization of a chocolate-

flavored, peanut–soy beverage was done using response surface methodology

(RSM). Twenty-eight beverage formulations were processed by mixing three basic

ingredients: peanut (X1 ¼ 30.6 g/100 g–58.7 g/100 g), soy (X2 ¼ 28.3 g/ 100 g–

43.5 g/100 g), and chocolate syrup (X3 ¼ 13.0 g/100 g–25.9 g/100 g). Parameter

estimates were determined by performing regression analysis with no intercept

option. L-pseudo-components were introduced to get equivalent second degree

models further used to generate contour plots. The regions of maximum consumer

acceptability were identified and marked on these contour plots for each sensory

response. Optimum formulations were all the combinations of X1: 34.1 g/100 g–

45.5 g/100 g, X2: 31.2 g/100 g–42.9 g/100 g, and X3: 22.4 g/100 g–24.1 g/100 g

for SF-based; and X1: 35.8 g/100 g–47.6 g/100 g, X2: 31.2 g/100 g–43.5 g/100 g,

and X3: 18.3 g/100 g–23.6 g/100 g for SPI-based beverage formulations.

Deshpande et al. (2008 b) reported a new beverage product was developed

utilising two protein-rich oilseed sources, namely peanut and soy. Medium-roasted

peanut flour and chocolate flavour were incorporated to offer pleasant flavour

profile. The peanut–soy combination would also improve essential amino acid

profile, especially that of lysine, compared with an all-peanut product. A pilot-

plant scale beverage-processing protocol involved filtration, homogenization and

pasteurisation as the major operating steps. Beverage formulation employed a

three-component constrained mixture design. The low- and high-bound constraints

were determined for peanut (30.6–58.7%), soy (28.3–43.5%) and chocolate syrup

(13.0–25.9%) based on lysine content, viscosity and visual stability index values of

51-mg g) protein, 36.9 mPa s and 1.00, respectively. The beverage formulation and

processing protocol thus developed were the basis for further study on consumer

acceptability of the new chocolate-flavoured peanut–soy beverage.

Tamminga et al. (1977) reported the milk chocolate mass containing

salmonellas was prepared by mixing artificially contaminated milk powder with

the other ingredients at a temperature of about 40°C. From this mass bars were

made. S. east borne was reduced in numbers during 19 months from an initial

count of ca. 3 x 104 to ca. 3 x 102 per 100 g of chocolate. S. typhimurium died off

more rapidly, and was not detectable in about 55 g after 15 months, in spite of an

initial count of ca. 105 per 100 g. In these experiments the salmonellas in the milk

powder had had to survive the spraying procedure and the adverse conditions in the

dried powder. This may be the reason why S. east borne showed a distinctly better

survival on storage than the same serotype showed in previous experiments in

which the organism was added as a broth culture to the chocolate mix. With S.

typhimurium, however, a difference was hardly detectable.

CHAPTER-III

MATERIALS AND METHODS

This chapter deals with the materials and methodologies used during

present investigation. The determination of various nutritional compositions of

fresh peanut milk and freshly prepared peanut milk powder was done using

standard techniques. All the studies and determinations were done in the College of

Agricultural Engineering, Bapatla, Guntur, and Post Harvest Technology Centre,

Bapatla, Acharya N.G. Ranga Agricultural University, Lam, Guntur (Andhra

Pradesh).

3.1 Procurement of raw materials:

The fresh peanuts used for the study were procured from local market,

Bapatla, Guntur District.

3.2 Technical programme of work:

The present study was carried out in the College of Agricultural

Engineering, Bapatla. All facilities required to conduct study were available in this

place.

Peanut milk was prepared by the following methods.

a. Traditional method (Normal soaking, Soaking in 1% NaHCO3 and

roasting)

b. Pressure blanching method (121°C at 15 psi for 0, 2, 3 & 5 min)

3.2.1 Dependent parameters:

1. Moisture Content

2. Ash

3. Fat

4. Protein

5. Crude fiber

6. Carbohydrates

7. pH

8. Total solids

3.2.2 Independent parameter

a. Normal soaking

b. Soaking in 1%

c. Roasting

d. Pressure blanching

3.3 Preparation of peanut milk:

Peanut milk was

3.4 Traditional method:

3.4.1 Normal soaking:

(kernel: water) for 16 to 18 hours and they were be dehusked. The dehusked

kernels were washed with water and ground with hot water in a ratio of 1:6

(kernels to water) in the grinder. The slurry formed

peanut milk was produced

3.4.2 Soaking in 1%

NaHCO3 (1:3 ratio kernels to 1%

were dehusked. The dehusked kernels were

hot water in a ratio of 1:6 (kernels to water) in the grinder. The slurry formed

sieved by muslin cloth and peanut milk

removal of beany flavour in the final product, and to help so

3.4.3 Roasting: Sorted peanut seeds were roasted at 130°C for 28 min in an oven.

The seeds were de-skinned and weighed before being soaked in 0.5%

Independent parameters:

Normal soaking

Soaking in 1% NaHCO3

Pressure blanching

Preparation of peanut milk:

was prepared using two different methods as follows:

Traditional method:

Normal soaking: 100g of peanuts were soaked in water in a ratio of 1:3

: water) for 16 to 18 hours and they were be dehusked. The dehusked


(kernels to water) in the grinder. The slurry formed was sieved by muslin cloth and

produced (Plate 3.1).

Soaking in 1% NaHCO3: 100 g of peanuts were soaked for 16

(1:3 ratio kernels to 1% NaHCO3). After 16 to 18 h soaking, peanuts

dehusked. The dehusked kernels were washed with water and ground with

hot water in a ratio of 1:6 (kernels to water) in the grinder. The slurry formed

sieved by muslin cloth and peanut milk was produced. NaHCO3

removal of beany flavour in the final product, and to help soften the peanuts.

Plate 3.1 Prepared peanut milk

Sorted peanut seeds were roasted at 130°C for 28 min in an oven.

skinned and weighed before being soaked in 0.5%

prepared using two different methods as follows:-

100g of peanuts were soaked in water in a ratio of 1:3

: water) for 16 to 18 hours and they were be dehusked. The dehusked


sieved by muslin cloth and

soaked for 16–18 h in 1%

h soaking, peanuts

washed with water and ground with

hot water in a ratio of 1:6 (kernels to water) in the grinder. The slurry formed was

3 was used to the

ften the peanuts.

Sorted peanut seeds were roasted at 130°C for 28 min in an oven.

skinned and weighed before being soaked in 0.5% NaHCO3 for

atleast 14 h. The de-skinned peanut kernels were washed with clean water. The

kernels were mixed with water in a ratio of 1:6 [peanuts (g): water (ml)] and

transferred to a blender where they were blended for 5 min. The slurry formed

sieved by muslin cloth and peanut milk

3.4.4 Pressure blanching:

Blanching of peanuts (100 g) were be done in an autoclave

temperature of 121°C and 15 psi for

blanched peanuts were soaked in water for 6 h in a ratio of 1:3 (kernels to water).

After soaking kernels were dehusked and ground in hot water in a ratio of 1:6

(kernels to water) in the grinder. The slurry formed

the peanut milk was prepared.

Plate 3.2 Pressure blanching using autoclave

3.5 Preparation of peanut milk powder using spray dryer:

The spray drying process was carried out in P

Center, Bapatla using

principle of co-current flow atomization. Spray dryer consisted of feed pump,

atomizer, air heater, air disperser, drying chamber, and systems for exhaust air

cleaning and powder rec

with the nozzle fits to 1 mm size. The

chamber with feed flow rate of 20 m

skinned peanut kernels were washed with clean water. The


transferred to a blender where they were blended for 5 min. The slurry formed

in cloth and peanut milk was produced.

Pressure blanching:

Blanching of peanuts (100 g) were be done in an autoclave

temperature of 121°C and 15 psi for 0, 2, 3 and 5 minutes respectively. Then,



(kernels to water) in the grinder. The slurry formed was sieved by muslin cloth and

repared.


eanut milk powder using spray dryer:

The spray drying process was carried out in Post Harvest

, Bapatla using (S.M. Science Tech., India). The spray dryer works on the

current flow atomization. Spray dryer consisted of feed pump,


cleaning and powder recovery. The maximum capacity of the dryer was 1.30 l/h

with the nozzle fits to 1 mm size. The peanut milk was fed in to the dry

chamber with feed flow rate of 20 ml/min and inlet air temperature was

skinned peanut kernels were washed with clean water. The


transferred to a blender where they were blended for 5 min. The slurry formed was

Blanching of peanuts (100 g) were be done in an autoclave (Plate 3.2) at a

2, 3 and 5 minutes respectively. Then,



sieved by muslin cloth and


arvest Technology

. The spray dryer works on the

current flow atomization. Spray dryer consisted of feed pump,


overy. The maximum capacity of the dryer was 1.30 l/h

was fed in to the drying

air temperature was maintained

at 130°C temperature

ambient conditions.

Plate 3.3 Prepared peanut milk powder

3.5.1 Technical specification of Tall

1. The main chamber is made of stainless steel AISI

diameter 300 mm and nominal length, with

2. The main chamber with air Disperser at the ceiling which induces circular

motion of droplets

formation. The cyclone is also made of stainless steel AISI

3. Spray dryer is

INCOLOY heat

with anti-blocking device along with orifice of 3 (0.7 mm, 1.0 mm and 1.25

mm) different replaceable size, to be operated by

4. Peristaltic feed pump

(Siemens ∕ ABB

is operated by AC

import) for precise RPM

and dynamically balanced

5. Electrically PID temperature controller

temperature up to 300°C maximum and electronic digital temperature

indicates for outlet

6. Spray dryer it is operates 32 Amp main switch

with neutral and earth and air compressor (SH6

C temperature. The obtained powder was stored in LDPE covers under

Plate 3.3 Prepared peanut milk powder

Technical specification of Tall-type spray drier:

The main chamber is made of stainless steel AISI-304 having nominal

diameter 300 mm and nominal length, with conical bottom (Plate 3.4

The main chamber with air Disperser at the ceiling which induces circular

motion of droplets-hot air flow mixture facilitating spherical shape

formation. The cyclone is also made of stainless steel AISI-

Spray dryer is electrically heated (9.6 KW) with electrical heater having

INCOLOY heat-resisting sheath. Two fluid nozzles pneumatically operated

blocking device along with orifice of 3 (0.7 mm, 1.0 mm and 1.25

mm) different replaceable size, to be operated by compressed air.

Peristaltic feed pump (Plate 3.5) with AC motor with frequency converts

∕ ABB make-import) for precise RPM control. Centrifugal blower

is operated by AC motor with frequency converts (Siemens

import) for precise RPM control. The blower will have aluminum casing

and dynamically balanced stainless steel impeller.

Electrically PID temperature controller-Indicates with sensor for inlet air


indicates for outlet air temperature

Spray dryer it is operates 32 Amp main switch ∕ MCB of 3 phases (415

with neutral and earth and air compressor (SH6-Airmatic air compressor)

was stored in LDPE covers under

304 having nominal

(Plate 3.4).

The main chamber with air Disperser at the ceiling which induces circular

hot air flow mixture facilitating spherical shape

-304.

electrically heated (9.6 KW) with electrical heater having

resisting sheath. Two fluid nozzles pneumatically operated

blocking device along with orifice of 3 (0.7 mm, 1.0 mm and 1.25

compressed air.

with AC motor with frequency converts

import) for precise RPM control. Centrifugal blower

motor with frequency converts (Siemens ∕ ABB make-

rol. The blower will have aluminum casing

Indicates with sensor for inlet air


∕ MCB of 3 phases (415 V)

Airmatic air compressor)

is operated by 16 Amp main switch ∕ MCB of 3 phases (415 V) with neutral

and earth.

Plate 3.4 Tall-type spray dryer (SMST-15, Kolkata)

3.5.2 Spray drying chamber:

Air circulating with the chamber keeps a flow pattern, this prevent the

deposition of partially dried product on the wall or atomizer. Air movement and

temperature of inlet air influences the type of final product.

Spray drying involves four stages of operation:

1. Atomization of liquid feed into a spray chamber;

2. Contact between the spray and the drying medium;

3. Moisture evaporation; and

4. Separation of dried products from air stream

a) Tall-type spray dryer

c) Feed pump

type spray dryer b) Panel board

c) Feed pump d) Spray dryer nozzle

d) Spray dryer nozzle

e) Nozzle

g) Compressor

Plate 3.5

3.5.3 Atomization:

The purpose of the atomizer is to meter flow into the chamber, produce

populations of liquid particles of the desired size and distribute those liquid

particles uniformly in the drying chamber. The selection of a specific

made based on the feedstock, the required powder properties, the dryer type and

capacity and the atomizer capacity.

e) Nozzle f) Feed outlet and atomizer

g) Compressor h) Pressure controller

Plate 3.5 Different parts of spray dryer



uniformly in the drying chamber. The selection of a specific

the feedstock, the required powder properties, the dryer type and

atomizer capacity.

f) Feed outlet and atomizer

h) Pressure controller



uniformly in the drying chamber. The selection of a specific atomizer is

the feedstock, the required powder properties, the dryer type and

3.5.4 Spray–air contacts:

During spray–air contact, droplets usually meet hot air in the spraying

chamber either in co-current flow. In co-current flow, the product and drying

medium passes through the dryer in the same direction. In this arrangement, the

atomized droplets entering the dryer are in contact with the hot inlet air, but their

temperature is kept low due to a high rate of evaporation taking place.

3.5.5 Moisture evaporation:

When droplets come in contact with hot air, evaporation of moisture from

their surfaces takes place. The large surface area of the droplets leads to rapid

evaporation rates, keeping the temperature of the droplets at the wet-bulb

temperature.

3.5.6 Separation of dried products:

The dry powder is collected at the base of the dryer and removed by a

pneumatic system with a cyclone separator. The selection of equipment depends on

the operating conditions, such as particle size, shape, bulk density, and powder

outlet position.

3.5.7 Feed pump:

A peristaltic pump is a type of positive displacement pump used for

pumping a variety of fluids. The fluid is contained within a flexible tube fitted

inside a circular pump casing. A rotor with a number of "6 rollers" attached to the

external circumference of the rotor compresses the flexible tube. As the rotor turns,

the part of the tube under compression is pinched closed thus forcing the fluid to be

pumped to move through the tube.

3.5.8 Nozzle:

Most food industries applications use stainless steel inserts. However,

stainless steel nozzles are often available and have excellent resistance to abrasion

and good corrosion resistance for most feedstock.

3.5.9 Pressure nozzle atomizer:

Liquid is forced at 2 kg/cm2 pressure through a small aperture. The droplet

size produced from the nozzle varies directly with feed rate and feed viscosity, and

inversely with pressure.

3.5.10 Powder recovery:

Powder recovery is expressed as the weight percentage of the final product

compared to the total amount of the materials sprayed (Sansone et al., 2011).

Powder recovery (%) = ��

��100

3.6 Proximate analysis of peanut milk and milk powder:

3.6.1 Estimation of moisture content in milk and milk powder:

The moisture content was determined following the method described in

AOAC (2000). To determine the moisture content, initially the oven was stabilized

(105°C) for the temperature. About 10 g of samples each of peanut milk and milk

powder were kept in the oven for 24 h at 103±2°C. Samples were then brought out

from the oven and weighed. Immediately after weighing the samples were replaced

in the oven for further removal of water. The method was continued till the entire

moisture was evaporated and there was no appreciable difference between two

consecutive weighing. The moisture content was calculated using the following

formula.

3.6.1.1 Calculation:

Moisture content (%) = (�₁��₂)

�₁��x 100

Where,

W1 = Weight in g of the dish with the material before drying

W2 = Weight in g of the dish with the material after drying

W = Weight in g of the empty dish

3.6.2 Estimation of protein content on milk by Pyne’s method (formal

titration):

3.6.2.1 Principle:

Standard procedure of AOAC (2000) the protein content in milk can be

estimated rapidly by means of formal titration. Formaldehyde in excess readily

combines with free, i.e. unprotonated amino groups of amino acids to give methyl

derivatives. This reaction causes an isoelectric amino acid to lose a proton from the

NH3+ group of the zwitterions form. The proton so liberated can be titrated directly

with alkali and multiplied by pyne’s constant (1.7) to give protein content of milk

samples. Addition of potassium oxalate before titrating helps to estimate all

calcium as insoluble calcium oxalate from calcium caseinate complex.

H3N+CHRCOO- → H2NCHRCOO- + H+ H2NCHRCOO- + 2HCHO → (NHOCH2)

CHRCOO-

3.6.2.2 Apparatus:

Conical flask, pipette, burette

3.6.2.3 Reagents:

Potassium oxalate solution – saturated

Formaldehyde solution- 40%, neutral

Sodium hydroxide solution- 0.1N

Phenolphthalein solution – 1% in ethyl alcohol, 95% by volume.

3.6.2.4 Procedure:

10 ml of milk sample was taken in a 100 ml conical flask (Plate 3.6). Then

1 ml of phenolphthalein indicator solution and 0.4 ml saturated potassium oxalate

solution were added to it. The solution was left aside for about 2 minutes. Then the

milk was titrated (neutralized) to a faint pink colour with standard NaOH solution.

Then 2 ml of neutral formaldehyde solution was added (previously

neutralized to phenolphthalein with 0.1N NaOH solution). Then the sample was

titrated with the same standard NaOH solution to the same end point as before. The

volume of NaOH required for the second titration was recorded.


The protein content of milk is given by

Protein content

Where,

V = Volume in ml of 0.1

1.7 = Pyne’s constant or normal factor.

3.6.3 Estimation of protein

Standard procedure of AOAC

16% of the total make

multiplied by 6.25 to arrive at the value of the crude protein.

3.6.3.1 Materials:

Sulphuric acid (Sp.gr.1.84)

Mercuric oxide

Potassium sulphate

Sodium hydroxide

Na2S2O3.5H2O

Plate 3.6 Formal titration

The protein content of milk is given by

Protein content (%) = V x 1.7

V = Volume in ml of 0.1 N NaOH used for second titration

1.7 = Pyne’s constant or normal factor.

rotein content in milk powder by using Kjeldhal method:

Standard procedure of AOAC (2000) in most proteins, nitrogen constitutes

16% of the total make-up and hence, the total nitrogen content of

to arrive at the value of the crude protein.

Sulphuric acid (Sp.gr.1.84).

Mercuric oxide.

sulphate.

Sodium hydroxide – Sodium thiosulphate solution: 600 g NaOH and 50 g

O were dissolved in distilled water and made to one litre.

second titration

jeldhal method:

n most proteins, nitrogen constitutes

up and hence, the total nitrogen content of the sample is

600 g NaOH and 50 g

to one litre.

Indicator solution: Methyl red 0.2 g/100 mL ethanol, methylene blue 0.2

g/100 mL ethanol. For mixed indicator, two parts of methyl red solution

were added to one part of methylene blue solution.

Boric acid 4% solution.

Standard HCl or H2SO4, 0.02 N

Boiling chips and/or Glass beads

3.6.3.2 Procedure:

1. 100 mg of the sample (containing 1-3 mg nitrogen) was taken and

transferred to a 30 mL digestion flask.

2. 1.9 ± 0.1 g potassium sulphate and 80 ± 10 mg mercuric oxide and 2 mL

conc. H2SO4 were added to the digestion flask. If sample size was more

than 20 mg dry weight, 0.1 mL H2SO4 was added for each 10 mg dry

material.

3. Boiling chips were added and the sample was digested till the solution

became colourless.

4. After cooling the digest, the sample was diluted with a small quantity of

distilled ammonia-free water and transferred to the distillation apparatus.

The kjeldahl flask was rinsed with successive small quantities of water.

5. Then 100 mL conical flask containing 5 mL of boric acid solution was

taken with a few drops of mixed indicator with the tip of condenser dipped

below the surface of the solution.

6. Then 10 mL of sodium hydroxide - sodium thiosulphate solution was added

to the test solution in the apparatus.

7. Then the solution was distilled and the ammonia on boric acid was

collected (At least 15-20 mL of distillate was collected).

8. The tip of the condenser was rinsed, and the solution was titrated against

the standard acid until the first appearance of violet colour, the end point.

9. A reagent blank with an equal volume of distilled water was run and the

titration volume was subtracted from that of sample litre volume.


��(�/��)

=(�� − ��) × ��× 14.01

��ℎ�(�)

Crude protein content = 6.25 × Nitrogen content

3.6.4 Estimation of fat content of milk by Rose Gottleib method:

3.6.4.1 Principle:

Standard procedure of AOAC (2000) the sample was treated with ammonia

and ethyl alcohol; the former to dissolve the protein and the latter to precipitate the

proteins. Fat was extracted with diethyl ether and petroleum ether. Mixed ethers

were evaporated and the residue was weighed. This method was considered

suitable for reference purposes. Strict adherence to details was essential in order to

obtain reliable results.

3.6.4.2 Apparatus:

Mojonnier fat extraction flask or any other suitable extraction tube (as per

IS specification).

Cork or stopper of synthetic rubber unaffected by usual fat solvents.

100 ml flat bottom flask with G/G joint or stainless steel or aluminium

dishes of 5.5 cm height and 9 cm diameter or glass bowl.

3.6.4.3 Reagents:

a) Ammonia Sp. gr. 0.8974 at 16°C

b) Ethyl alcohol (95%)

c) Diethyl ether, peroxide-free

d) Petroleum ether, boiling range 40-60°C

3.6.4.4 Procedure:

10 g of sample (liquid milk) was weighed accurately, and transferred to

extraction tube. 1.25 ml of ammonia sp. gr. 0.8974 was added, mixed and shaked

thoroughly. 10 ml ethyl alcohol was added and mixed again. 25 ml of diethyl ether

(peroxide free) stopper was added and shaked vigorously for about a minute. Then

25 ml petroleum ether (boiling range 40-60°C) was added and shaked again

vigorously for about half a minute. The solution was kept aside until the upper

ethereal layer had separated completely and was clear. (Alternatively low r.p.m.

was used Mojonnier centrifuge). If there was a tendency to form emulsion, a little

alcohol was added to help separation of the layers.

The clear ethereal layer was decanted off into a suitable vessel (flask, glass

bowl, aluminum dish, etc.). The delivery end of the extraction tube was washed

with a little ether and the washings were added to the flask. The extraction of the

liquid remaining in the extraction tube using 15 ml of each solvent was repeated

twice every time. The ethereal extract to the same container was added and

evaporated off completely. The flask was dried in an air oven at 102 ± 2°C for two

hours, and cooled in a desiccator and weighed. The flask was heated again in the

oven for 30 min. The flask was cooled in a desiccator and weighed. The process of

heating and cooling was repeated and weighed until the difference between two

successive weights does not exceeded 1 mg. The fat was washed from the flask

with petroleum ether carefully without leaving any insoluble residue in the flask.

The flask was dried in the oven and reweighed. The difference in weights

represented the weight of fat extracted from the milk. Correct weight of extracted

fat by blank determination on reagents was used. If reagent blank was more than

0.5 mg the reagents were purified or replaced. The difference between duplicate

determinations obtained simultaneously by the same analyst should not be more

than 0.03 gm fat /100gm product.


Milk fat (%) = ��

�� x 100

3.6.5 Estimation of fat content of milk powder by Soxhlet apparatus method:

Standard procedure of AOAC (2000) the oil content of oilseed was determined

through solvent extraction process by using Soxhlet apparatus. The experimental

procedure is as follows.

1. The power was switched on and the set and actual temperature on the

display was ensured.

2. The beaker was washed thoroughly and the empty weight of beaker was

weighed.

3. The sample was weighed and transferred into the cellulose thimble.

4. The water tap was opened and the flow of water through the water

condenser was ensured.

5. The thimble holder was kept along with the sample into beaker.

6. The beakers were taken to the main unit using the beaker trays, the slider

was pulled down the aluminum block and the beaker was loaded into the

system, perfect sealing of the beakers against the Teflon ring was ensured.

7. The required temperature & time for oil extraction and also for solvent

recovery in the controller was set.

8. Once the required temperature & time was reached recovery of solvent was

noticed.

9. The stopper was opened, so that the recovered solvent was allowed to flow

to the beaker to maintain the same level, on doing that. The boiling stage

and the extraction stage got completed.

10. After the completion of the boiling period the stopper was closed, in order

to collect the solvents in the solvent compartment.

11. During recovery, when the level of solvent touched below the bottom of the

thimble, the stopper was opened and the rate of condensation of solvent

was ensured and the delivery of the solvent was at equilibrium. This stage

of operation was called rinsing.

12. At the end of rinsing stage the stopper was closed tightly. All the solvent in

the extractor was recovered. Soxhlet apparatus as shown in Plate 3.7.

13. The beaker along with the oil was removed and kept inside the furnace for

some time and the weight of the beaker was taken.

Oil yield (%) = ��

3.6.6 Estimation of ash content:

Standard procedure of AOAC, 2000 was followed to estimate the ash

content of maize de

combustible material has been burned off (oxidized completely).

3.6.6.1 Procedure:

1. The crucible and lid

that impurities on the surface of crucible we

2. The crucible was cooled

3. The crucible and lid

4. 5 g sample was weighed

heated over with lid half

the crucible and lid

5. The crucible was

not covered. T

fluffy ash. The sample was c

6. The ash with crucible and lid

Plate 3.7 Socs Plus

��

��

Estimation of ash content:


content of maize de-oiled cake. Ash is the residue remaining after all the

combustible material has been burned off (oxidized completely).

he crucible and lid was placed in the furnace at 5500C overnight to ensure

ies on the surface of crucible were burned off.

was cooled in the desiccator (30 min).

he crucible and lid was weighed to 3 decimal places.

was weighed into the crucible. The low Bunsen flame

with lid half covered. When fumes were no longer produced,

crucible and lid was placed in furnace.

The crucible was heated at 550oC overnight. During heating,

not covered. The lid was placed after complete heating to prevent loss of

The sample was cooled down in the desiccator.

he ash with crucible and lid was weighed when the sample turns to gray.

��× 100


oiled cake. Ash is the residue remaining after all the

C overnight to ensure

low Bunsen flame was

o longer produced,

t. During heating, the lid was

after complete heating to prevent loss of

when the sample turns to gray.

If not, the crucible and lid to the furnace was returned for the further

ashing.


Ash content (%) = ��

��× 100

3.6.7 Estimation of crude fiber content in milk powder:

3.6.7.1 Materials:

Sulphuric acid solution (0.255±�.��): 1.25 g concentrated sulphuric

acid was diluted to 100 mL (concentration must be checked by titration).

Sodium hydroxide solution (0.313±�.��): 1.25 g Sodium hydroxide

was mixed in 100 mL distilled water (concentration must be checked by

titration with standard acid).

3.6.7.2 Procedure:

1. 2 g of ground material with ether or petroleum ether was extracted to

remove fat (Initial boiling temperature 35-38°C and final temperature

52°C). If fat content was below 1%, extraction it was omitted.

2. After extraction with ether, 2 g of dried material was boiled with 200 mL of

conc. sulphuric acid for 30 min with bumping chips.

3. The extract was filtered through muslin and washed with boiling water until

washings were no longer acidic.

4. The extract was boiled with 200 mL of sodium hydroxide solution for 30

min.

5. The extract was filtered through muslin cloth again and washed with 25 mL

of boiling 1.25% H2SO4, three 50 mL portions of water and 25 mL alcohol.

6. The residue was removed and transferred to ashing dish (preweighed dish

W1).

7. The residue was dried for 2 h at 130±2°C. The sample was cooled in

desiccators and weighed (W2).

8. The residue was ignited for 30 min at 600±15°C.

9. The residue was cooled in desiccators and reweighed (W3).


Crude fibre in ground sample (%) = ��(��)�(��)

��×

100

3.6.8 Estimation of total solids (Gravimetric method):

3.6.8.1 Principle:

Pre drying of a test portion on a boiling water bath and subsequent

evaporation of the remaining water in a drying oven at a temperature of 105°C.

3.6.8.2 Apparatus:

Analytical Balance

Desiccator provided with an efficient desiccant ( for example freshly

dried silica gel with a hydrometric indicator

Boiling water bath provided with openings of adjustable size

Drying oven, ventilated capable of being maintained thermostatically at

102 + 2°C throughout the total working space.

Flat bottomed dishes of height 20 – 25 mm, diameter 50- 75 mm and made

of appropriate material (stainless steel, nickel or aluminium) provided with

well fitted readily removable lids.

Water bath capable of being maintained at 350 - 40°C

3.6.8.3 Preparation of sample:

The sample was transferred to a beaker, warmed slowly to 35– 40°C on a

water bath with careful mixing to incorporate any cream adhering to the sample.

The sample was cooled quickly to room temperature.

3.6.8.4 Procedure:

A dish with its lid was heated alongside in the drying oven for at least 1

hour. The lid on the dish was placed and immediately transferred to a desiccator.

The sample was allowed to cool to room temperature (at least 30 minutes) and

weighed to the nearest 0.1 mg. 5 ml of prepared sample was added to the sample

and the lid on the dish was placed and weighed again. The dish without the lid was

placed on the vigorously boiling water bath in such a way that the bottom of the

dish was directly heated by the steam. The heating was continued till most of the

water was removed. The dish was removed from the water bath, and the underside

was wiped and placed in the oven alongside the lid and dried in the oven for 2

hours. The lid was placed and transferred to the desiccator. The dish was allowed

to cool and weighed to the nearest 0.1 mg. Again the dish with its lid alongside

was heated in the oven for 1 hour. The lid was placed on the dish and immediately

transferred to the desiccator. It was allowed to cool and weighed again. The

operation was repeated again until the difference in the two consecutive weighing

did not exceed 1 mg. The lowest mass was recorded.


Total solids (%) = ��

�� X 100

Where ,

M0= mass in g of dish + lid

M1 = mass in g of dish + lid and test portion

M2 = mass in g of dish + lid and dried test portion

Round the value obtained to nearest 0.01 % (m/m)

3.6.9 Estimation of carbohydrate content in milk and milk powder:

3.6.9.1 Principle:

Carbohydrates were first hydrolyzed into simple sugars using dilute

hydrochloric acid. In hot acidic medium glucose was dehydrated to hydroxymethyl

furfural. This compound formed with anthrone a green coloured product with an

absorption maximum at 630 nm.

3.6.9.2 Materials:

1. 2.5 N HCL

2. Anthrone reagent: 200mg anthrone was dissolved in 100 ml of ice cold

95% H2SO4.

3. Standard glucose: 100mg was dissolved in 100 ml water. Working Standard

10 ml of stock diluted to 100 ml with distilled water

3.6.9.3 Procedure:

1. 100 mg of the sample was weighed into a boiling tube.

2. The sample was hydrolyzed by keeping it in a boiling water bath for three

hours with 5 ml of 2.5 N HCL and cooled to room temperature.

3. The sample was neutralized with solid medium carbonate until the

effervescence ceased.

4. The volume was made up to 100 ml and centrifuged.

5. The supernatant was collected and 0.5 and 1ml aliquots were taken for

analysis.

6. The standards were prepared by taking 0, 0.2, 0.4, 0.6, 0.8 and 1 ml of the

working standard. Zero served as blank.

7. The volume was made up to 1 ml in all the tubes including the sample tubes

by adding the distilled water.

8. Then 4 ml of anthrone reagent was added.

9. Then the sample was heated for 8 minutes in a boiling water bath.

10. Then it was cooled rapidly and the green to dark green colour was read at

630 nm.

11. A standard graph by plotting concentration of the standard on the X- axis

versus absorbance on the Y- axis was drawn.

12. From the graph the amount of carbohydrate present in the sample tube was

calculated.


Amount of carbohydrate present in 100 mg of sample = ��

�� X 100

3.6.10 Estimation of pH in milk:

3.6.10.1 Apparatus:

pH meter , conical flask

3.6.10.2 Procedure:

50 ml of milk sample was placed in a 100 ml beaker.

warmed upto 20°C. The electrode of pH meter is dipped into the milk then record

the PH of milk.

3.6.11 Estimation of pH in milk powder:

3.7.1.1 Procedure:

A 10% solution of sample

sample in distilled water and making final volume to 100

of milk powder by using digital pH meter

Estimation of pH in milk:

conical flask

50 ml of milk sample was placed in a 100 ml beaker. Milk sample was

. The electrode of pH meter is dipped into the milk then record

Estimation of pH in milk powder:

10% solution of sample was prepared by dissolving 10g of milk powder

sample in distilled water and making final volume to 100 ml. Then

of milk powder by using digital pH meter (Plate 3.8).

Plate 3.8 Digital pH meter

Milk sample was

. The electrode of pH meter is dipped into the milk then record

by dissolving 10g of milk powder

Then determined pH

CHAPTER-IV

RESULTS AND DISCUSSION

This chapter deals with the ancillary findings of research work with due

interpretation. The effect of various compositional and processing parameters,

important observations, outcome of adopted methodology and above all product

techno – economic feasibility are presented in compiled and depicted in the form

of appropriate graphs.

4.1 Proximate Analysis of peanut milk based on different methods of

preparation:

The proximate analysis of peanut milk was carried out in the laboratory of

College of Agricultural Engineering, Bapatla. The proximate composition of

peanut milk consists of moisture content, protein content, carbohydrate content, fat

content, ash content, total solids and pH values. Various treatments for peanuts

were given before peanut milk preparation and the physic-chemical characteristics

of milk were determined.

4.2 Proximate Composition of raw peanuts:

The proximate analysis of peanuts was conducted for the comparative study

of its nutritive value with the peanut milk prepared in different methods. The raw

peanuts recorded a good amount of protein (25.48%) which is good for health. The

carbohydrates which consist mainly sugars were also present which occupied the

share of nutritive value up to 17.43%. The moisture in raw peanuts was 5.25%.

The fat content in the peanuts was found to be 47.27%. The ash content present in

the peanuts was 1.84%. The nutritive value of peanuts was analysed and shown in

Fig. 4.1.

Fig 4.1 Proximate composition of raw peanuts

4.3 Proximate Analysis of peanut milk based on traditional methods:


In this method, peanuts were soaked in water for 18 hours and the milk was

prepared. The moisture content of peanut milk prepared by normal soaking method

was 89.20% (wb) whereas, the moisture content of raw peanuts was 5.25% (wb).

The high moisture content in the milk compared to raw peanuts was due to soaking

and addition of water during the milk preparation. The nutritive value of peanut

milk prepared from normal soaked peanuts was analyzed and the values were

depicted in Fig 4.2. The values of proteins, carbohydrates, fat and ash in peanut

milk were 3.68%, 4.70%, 2.16% and 0.24% respectively. The corresponding

values for raw peanut were 25.48%, 17.43%, 47.27% and 1.84% respectively. It

was observed that all the quality parameters of milk were less compared to the raw

peanuts.

Fig. 4.2 Proximate composition of peanut milk (Normal soaking)

5.25

25.48

17.43

47.27

1.842.73

Moisture Content (%)

Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)

89.2

3.684.7 2.16 0.24


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

4.3.2 Soaking in Sodium Bicarbonate:

In this method, peanuts were soaked in a solution consisting 1% sodium

bicarbonate in 100% water for 18 hours and then the milk was prepared. The

moisture content of peanut milk prepared in this method was 89.06% (wb)

whereas, the moisture content of raw peanuts was 5.25% (wb). The high moisture

content in the milk compared to raw peanuts was due to soaking and addition of

water during the milk preparation. The nutritive value of peanut milk prepared by

this method was analyzed and the values were depicted in Fig 4.3. The values of

proteins, carbohydrates, fat and ash in peanut milk were 3.11%, 5.58%, 1.86% and

0.26% respectively. The corresponding values for raw peanut were 25.48%,

17.43%, 47.27% and 1.84% respectively. It was observed that all the quality

parameters of milk were less compared to the raw peanuts.

Fig. 4.3 Proximate composition of peanut milk (Soaking in 1% NaHCO3)

4.3.3 Roasting:

In this treatment peanuts were roasted in a micro oven for 20 min and

soaked in water for 14 hours. The moisture content of peanut milk prepared in this

method was 89.26% (wb) whereas, the moisture content of raw peanuts was 5.25%

(wb). The high moisture content in the milk compared to raw peanuts was due to

soaking and addition of water during the milk preparation. The nutritive value of

peanut milk prepared by this method was analyzed and the values were depicted in

Fig 4.4. The values of proteins, carbohydrates, fat and ash in peanut milk were

3.23%, 3.78%, 3.53% and 0.18% respectively. The corresponding values for raw

89.06

3.115.58

1.86 0.26


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

peanut were 25.48%, 17.43%, 47.27% and 1.84% respectively. It was observed

that all the quality parameters of milk were less compared to the raw peanuts.

Fig. 4.4 Proximate composition of peanut milk (Roasted peanuts)


4.3.4.1 Pressure blanching for 0 minutes:

In this treatment peanuts were blanched under a pressure 15 psi and

temperature 121oC in an autoclave for zero minutes. The blanched peanuts were




blanching and addition of water during the milk preparation. The nutritive value of






Fig. 4.5 Proximate composition of peanut milk (Pressure blanching for zero

minutes)

89.26

3.233.783.53 0.18Moisture Content (%)

Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

89.45

3.745.02 1.83 0.18


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)



temperature 121oC in an autoclave for 2 minutes. The blanched peanuts were










Fig. 4.6 Proximate composition of peanut milk (Pressure blanching for 2

minutes)











89.25

3.515.05 1.76 0.19


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)




minutes)














minutes)

90.28

3.344.581.63 0.15


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

89.35

3.45.33 1.76 0.15Moisture Content (%)

Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

4.4 Comparison of the proximate composition of peanut milk prepared by

different methods:

The proximate composition of the peanut milk prepared by the different

methods was compared to study the effect of process parameters on milk

quality.

4.4.1 Moisture content:

The moisture contents of peanut milk prepared from different methods

were calculated. Among the four methods (Normal soaking, soaking in 1%

NaHCO3, roasting and pressure blanching), the peanut milk sample prepared from

pressure blanching for 3 minutes recorded the highest moisture of 90.28 (%wb)

and sample soaked in sodium bicarbonate recorded the lowest moisture of 89.06

(%wb). The moisture contents of the remaining samples were 89.45, 89.35, 89.26,

89.25 and 89.20 (%wb) in pressure blanching for 0 minutes, 5 minutes, roasting,

pressure blanching for 2 minutes and normal soaking respectively (Fig 4.9). The

observed highest value of moisture in pressure blanching than the rest of the

methods might be due higher penetration of water molecules during blanching and

soaking after blanching.

Fig. 4.9 Moisture contents of peanut milk prepared in different conditions

89.2089.06

89.2689.45

89.25

90.28

89.35

88.4088.6088.8089.0089.2089.4089.6089.8090.0090.2090.40

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Mo

istu

re C

on

ten

t (

% w

b)

Treatment methods of peanut milk

4.4.2 Protein Content:

The protein contents of peanut milk prepared from different methods were

calculated. Among the four methods, the peanut milk sample prepared from

peanuts pressure blanched for 2 minutes recorded the highest protein content of

3.74 % and sample soaking in sodium bicarbonate recorded the lowest protein

content of 3.11 %. The protein contents of the remaining samples were 3.68, 3.51,

3.40, 3.34, 3.23 and 3.11% in normal soaking, pressure blanched for zero minutes,

5 minutes, 3 minutes, and roasting respectively (Fig 4.10). Soaking in normal

water breaks down the phytic acid and helps in bioactivity of proteins. During

pressure blanching, higher moisture penetration had taken place due to soaking

after blanching.

Fig. 4.10 Protein contents of peanut milk prepared by different methods

4.4.3 Fat Content:

The fat contents of peanut milk prepared from different methods were


peanuts roasted for 20 min and soaked for 14 hours recorded the highest fat content

of 3.53 % and sample pressure blanched for 3 minutes recorded the lowest fat

content of 1.63 %. The fat contents of the remaining samples were 2.16, 1.86, 1.83,

1.76 and 1.76% in normal soaking, sodium bicarbonate and pressure blanching at 0

minutes, 2 minutes, and 5 minutes, respectively (Fig 4.11).

3.68

3.11 3.233.51 3.74

3.34 3.40

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

4.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

na

te

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

pro

tein

Co

nte

nt

( %

)


Fig. 4.11 Fat contents of peanut milk prepared by different methods

4.4.4 Carbohydrates content:

The carbohydrates contents of peanut milk prepared from different methods

were calculated. Among the four methods, the peanut milk sample prepared from

peanuts soaking 1% sodium bicarbonate recorded the highest carbohydrates

content of 5.58 % and sample roasting recorded the lowest carbohydrates content

of 3.78 %. The carbohydrates contents of the remaining samples were 5.33, 5.05,

5.02, 4.70, and 4.58% in pressure blanching for 5 minutes, 2 minutes, 0 minutes,

normal soaking, and pressure blanching for 3 minutes and roasting respectively

(Fig 4.12). The increase in carbohydrates content is due to reaction of bicarbonate

molecule with polysaccharide which permitted higher enzymatic digestion of

amylases.

Fig. 4.12 Carbohydrate contents of peanut milk prepared by different

methods

2.161.86

3.53

1.83 1.76 1.63 1.76

0.000.501.001.502.002.503.003.504.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Fat

( %

)


4.705.58

3.78

5.02 5.054.58

5.33

0.00

1.00

2.00

3.00

4.00

5.00

6.00

Normal Soaking Sodium bicarbonateRoasting 0 minPressure blanching

2 min 3 min 5 min

Car

bo

hyd

rate

s (

% )


4.4.5 Ash Content:

The ash contents of peanut milk prepared from different methods were

calculated. Among the four treatments, the peanut milk sample prepared from

peanuts soaking in sodium bicarbonate recorded the highest ash content of 0.26 %

and sample pressure blanching for 3 minutes and 5 minutes recorded the lowest ash

content of 0.15 %. The ash contents of the remaining samples were 0.24, 0.19, 0.18

and 0.18, in normal soaking, pressure blanching at 2 minutes, 0 minutes and

roasting respectively (Fig 4.13).

Fig. 4.13 Ash contents of peanut milk prepared by different methods

4.4.6 pH Value:

The pH values of peanut milk prepared from different methods were


peanuts soaking in sodium bicarbonate recorded the highest pH value of 6.33 and

sample pressure blanching for 5 minutes recorded the lowest pH value of 5.47. The

pH values of the remaining samples were 6.14, 6.06, 5.73, 5.66 and 5.57 in normal

soaking, roasting and pressure blanching at 0 minutes, 2 minutes and 3 minutes

respectively (Fig 4.14). One of the main reason to use sodium bicarbonate is to

trigger a reaction with the acid in the peanuts. A hydrogen ion from peanut reacts

with the bicarbonate ion. Carbon dioxide is released thus expanding peanuts.

0.240.26

0.18 0.18 0.19

0.15 0.15

0.00

0.05

0.10

0.15

0.20

0.25

0.30

Normal Soaking

Sodium bicarbonate

Roasting 0 minPressure blanching

2 min 3 min 5 min

Ash

Co

nte

nt

( %

)


Fig. 4.14 pH contents of peanut milk prepared by different methods

4.4.7 Total Solids:

The total solids of peanut milk prepared from different methods were


peanuts soaking in sodium bicarbonate recorded the highest total solids of 11.00%

and sample pressure blanching for 3 minutes recorded the lowest total solids of

9.71 %. The total solids of the remaining samples were 10.8, 10.75, 10.73, 10.65,

and 10.55% in normal soaking, pressure blanching for 2 minutes, roasting, pressure

blanching for 5 minutes and 0 minutes respectively (Fig 4.15).

Fig. 4.15 Total solids of peanut milk prepared by different methods

6.146.33

6.06

5.735.66

5.575.47

5.00

5.20

5.40

5.60

5.80

6.00

6.20

6.40

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

pH


10.8011.00

10.7310.55

10.75

9.71

10.65

9.00

9.50

10.00

10.50

11.00

11.50

Normal Soaking

Sodium bicarbonate

Roasting 0 minPressure

blanching

2 min 3 min 5 min

Tota

l So

lids


4.5 Preparation of peanut milk powder using spray dryer technique:

The spray drying process was carried out in Post Harvest Technology

Centre, Bapatla using spray dryer S.M. Science Tech., India. The spray dryer

works on the principle of co-current flow atomization. Spray dryer consisted of

feed pump, atomizer, air heater, air disperser, drying chamber, and systems for

exhaust air cleaning and powder recovery. The maximum capacity of the spray

dryer was 1.30 l/h with the nozzle fits to 1 mm size. The peanut milk was fed in to

the drying chamber with feed flow rate of 20 ml/min and inlet air temperature was

maintained at 130°C temperature. The obtained powder was stored in LDPE covers

under ambient conditions. It was observed that for 100 ml of peanut milk sample

the amount of peanut milk powder collected was 8 grams.

4.6 Proximate Analysis of peanut milk powder based on different methods of

preparation:

The proximate analysis of peanut milk powder was carried out in the

laboratory of college of Agricultural Engineering, Bapatla. The proximate analysis

of peanut milk powder consists of moisture content, protein content, carbohydrate

content, fat content, crude fiber, ash content, total solids and pH values. Peanut

milk was prepared by different methods and peanut milk powder was prepared by

spray drying technique and their nutritive values were studied.

4.7 Proximate Analysis of peanut milk powder based on traditional methods:


The moisture content of peanut milk powder prepared by normal soaking

method was 4.84% (wb) whereas, the moisture content of milk was 89.20% (wb).

The high amount of moisture present in the milk was evaporated during the spray

drying process and resulted in low moisture powder. The nutritive value of peanut

milk powder prepared from normal soaked peanuts was analyzed and the values

were depicted in Fig 4.16. The values of proteins, carbohydrates, fat, ash and crude

fiber in peanut milk powder were 27.05%, 18.22%, 45.89%, 2.86% and 1.11%

respectively. It was observed that all the quality parameters namely proteins,

carbohydrates, fat and ash increased when the milk was converted into powder by

spray drying.

Fig. 4.16 Proximate composition of peanut milk powder (Normal soaking)

4.7.2 Soaking in Sodium Bicarbonate:

The moisture content of peanut milk powder prepared by soaking in sodium

bicarbonate method was 5.30% (wb) whereas, the moisture content of milk was

89.06% (wb). The high amount of moisture present in the milk was evaporated

during the spray drying process and resulted in low moisture powder. The nutritive

value of peanut milk powder prepared from this method was analyzed and the

values were depicted in Fig 4.17. The values of proteins, carbohydrates, fat, ash

and crude fiber in peanut milk powder were 29.97%, 18.79%, 42.18%, 2.45% and

1.31% respectively. It was observed that all the quality parameters namely

proteins, carbohydrates, fat and ash increased when the milk was converted into

powder by spray drying.

Fig. 4.17 Proximate composition of peanut milk powder (Soaking in 1%

NaHCO3)

4.84

27.05

18.22

45.89

2.86 1.11


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)

5.3

29.97

18.79

42.18

2.45 1.31


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)

4.7.3 Roasting:

The moisture content of peanut milk powder prepared by roasting method

was 5.43% (wb) whereas, the moisture content of milk was 89.26% (wb). The high

amount of moisture present in the milk was evaporated during the spray drying

process and resulted in low moisture powder. The nutritive value of peanut milk

powder prepared from normal soaked peanuts was analyzed and the values were

depicted in Fig 4.18. The values of proteins, carbohydrates, fat, ash and crude fiber

in peanut milk powder were 27.44%, 15.25%, 48.35%, 2.12% and 1.26%

respectively. It was observed that all the quality parameters namely proteins,

carbohydrates, fat and ash increased when the milk was converted into powder by

spray drying.

Fig. 4.18 Proximate composition of peanut milk powder (roasting)



. The moisture content of peanut milk powder prepared by pressure

blanching for zero minutes method was 4.51% (wb) whereas, the moisture content

of milk was 89.45% (wb). The high amount of moisture present in the milk was

evaporated during the spray drying process and resulted in low moisture powder.

The nutritive value of peanut milk powder prepared from this method was

analyzed and the values were depicted in Fig 4.19. The values of proteins,

carbohydrates, fat, ash and crude fiber in peanut milk powder were 30.88%,

19.72%, 40.89%, 2.49% and 1.56% respectively. It was observed that all the

5.43

27.44

15.25

48.35

2.12 1.26


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)

quality parameters namely proteins, carbohydrates, fat and ash increased when the

milk was converted into powder by spray drying.

Fig. 4.19 Proximate composition of peanut milk powder (Pressure blanching

for zero minutes)


The moisture content of peanut milk powder prepared by pressure

blanching for 2 minutes was 6.53% (wb) whereas, the moisture content of milk

was 89.25% (wb). The high amount of moisture present in the milk was evaporated









for 2 minutes)

4.51

30.88

19.72

40.89

2.49 1.56Moisture Content (%)

Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)

6.53

28.25

14.61

46.94


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)













for 3 minutes)












5.65

28.25

18.87

44.03

1.86 1.34


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)


for 5 minutes)

4.8 Comparison of the proximate composition of peanut milk powder by

different methods:

The proximate composition of the peanut milk powder prepared by the

different methods was compared to study the effect of process parameters on milk

powder quality.

4.8.1 Moisture content:

The moisture contents of peanut milk powder prepared from different

methods were calculated. Among the four methods, the sample pressure blanched

for 2 minutes recorded the highest moisture of 6.53 (%wb) and the sample pressure

blanched for zero minutes recorded the lowest moisture of 4.51(%wb). The

moisture contents of the remaining samples were 5.65%, 5.43%, 5.30%, 5.29% and

4.84% in pressure blanched for 3 min, roasting, soaking in sodium bicarbonate,

pressure blanched for 5 min and normal soaking respectively (Fig 4.23). The

observed highest value of moisture in pressure blanching than the rest of the

methods might be due higher penetration of water molecules during blanching and

soaking after blanching.

5.29

28.7

19.51

43.19


Protein (%)

Carbohydrates(%)

Fat (%)

Ash(%)

Crude fiber (%)

Fig. 4.23 Moisture contents of peanut milk powder prepared by different

methods

4.8.2 Protein content:

The protein contents of peanut milk powder prepared from different


for 0 minutes recorded the highest protein content of 30.88 % and the sample

normal soaking recorded the lowest protein content of 27.05 %. The protein

contents of the remaining samples were 29.97%, 28.70%, 28.25%, 28.25%, and

27.44% in soaking in sodium bicarbonate, pressure blanched for 5 minutes, 2

minutes, 3 minutes, and roasting respectively (Fig 4.24).

Fig. 4.24 Protein contents of peanut milk powder prepared by different

methods

4.845.30 5.43

4.51

6.535.65

5.29

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Mo

istu

re C

on

ten

t (

%w

b )

Treatment methods of peanut milk powder

27.05

29.97

27.44

30.88

28.25 28.2528.70

25.00

26.00

27.00

28.00

29.00

30.00

31.00

32.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Pro

tein

( %

)


4.8.3 Fat content:

The fat contents of peanut milk powder prepared from different methods

were calculated. Among the four methods, the sample roasted for 20 minutes

recorded the highest fat content of 48.35% and pressure blanched for 0 min

recorded the lowest fat content of 40.89 %. The protein contents of the remaining

samples were 46.94%, 45.89%, 44.63%, 43.19% and 42.18%, in pressure blanched

for 2 minutes, normal soaking, pressure blanched for 3 minutes, 5 minutes and

soaking sodium bicarbonate respectively (Fig 4.25).

Fig. 4.25 Fat contents of peanut milk powder prepared by different methods

4.8.4 Carbohydrate content:

The carbohydrates contents of peanut milk powder prepared from different


for 0 minutes recorded the highest carbohydrate content of 19.72% and pressure

blanched for 2 minutes recorded the lowest carbohydrate content of 14.61%. The

carbohydrates contents of the remaining samples were 19.51, 18.87, 18.79, 18.22

and 15.25 in pressure blanching for 5 minutes, 3 minutes, soaking in sodium

bicarbonate, normal soaking and roasting respectively (Fig 4.26).

45.89

42.18

48.35

40.89

46.94

44.6343.19

36.00

38.00

40.00

42.00

44.00

46.00

48.00

50.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Fat

( %

)


Fig. 4.26 Carbohydrates contents of peanut milk powder prepared by

different methods

4.8.5 Crude fiber content:

The crude fiber contents of peanut milk powder prepared from different


for 2 minutes recorded the highest crude fiber content of 2.07 % and normal

soaking recorded the lowest crude fiber content of 1.11 %. The crude fiber contents

of the remaining samples were 1.56, 1.53, 1.34, 1.31 and 1.26% in pressure

blanching for 0 minutes, 5 minutes, 3 minutes and soaking in sodium bicarbonate

respectively (Fig 4.27).

Fig. 4.27 Crude fiber contents of peanut milk powder prepared by different

methods

18.22 18.79

15.25

19.72

14.61

18.87 19.51

0.00

5.00

10.00

15.00

20.00

25.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Car

bo

hyd

rate

s (

% )


1.111.31 1.26

1.56

2.07

1.341.53

0.00

0.50

1.00

1.50

2.00

2.50

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Cru

de

fib

er

( %

)


4.8.6 Ash content:

The ash contents of peanut milk powder prepared from different methods

were calculated. Among the four methods, the sample treated with normal soaking

recorded the highest ash content of 2.86 % and pressure blanched for 5 minutes

recorded the lowest ash content of 1.77 %. The ash contents of the remaining

samples were 2.49, 2.45, 2.28, 2.12 and 1.86 in pressure blanching for 0 minutes,

soaking in sodium bicarbonate, pressure blanching for 2 minutes, roasting, and

pressure blanching for 3 minutes respectively (Fig 4.28).

Fig. 4.28 Ash contents of peanut milk powder prepared by different methods

4.8.7 Total solids:

The total solids of peanut milk powder prepared from different methods

were calculated. Among the four methods, the sample pressure blanched for 0

minutes recorded the highest total solids of 95.49% and the sample pressure

blanched for 2 minutes lowest total solids of 93.57 %. The total solids of the

remaining samples were 95.16, 94.70, 94.70, 94.57 and 94.35% in normal soaking,

pressure blanching for 5 minutes, soaking in sodium bicarbonate, roasting, and

pressure blanching for 3 minutes respectively (Fig 4.29).

2.862.45

2.122.49

2.281.86 1.77

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Ash

( %

)


Fig: 4.29 Total solids of peanut milk powder prepared by different methods

4.8.8 pH value:

The pH values of peanut milk powder prepared from different methods

were calculated. Among the four methods, the sample treated soaking in sodium

bicarbonate recorded the highest pH value of 6.33 and the sample pressure

blanching for 5 minutes recorded the lowest Ph value of 5.47. The pH contents of

the remaining samples were 6.14, 6.06, 5.73, 5.66 and 5.57 in normal soaking,

roasting and pressure blanching for 0 minutes, 2 minutes and 3 minutes

respectively (Fig 4.30).

Fig: 4.30 pH values of peanut milk powder prepared by different methods

95.16

94.70 94.57

95.49

93.57

94.3594.70

92.50

93.00

93.50

94.00

94.50

95.00

95.50

96.00

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

Tota

l So

lids

( %

)


6.146.33

6.06

5.735.66

5.575.47

5.00

5.20

5.40

5.60

5.80

6.00

6.20

6.40

No

rmal

So

akin

g

Sod

ium

b

icar

bo

nat

e

Ro

asti

ng

0 m

inP

ress

ure

b

lan

chin

g

2 m

in

3 m

in

5 m

in

pH

Treatment methods of Peanut milk powder

4.9 Comparison between peanut milk and milk powder:

The proximate composition of the peanut milk and powder prepared by

different methods was compared to study the effect of process parameters on milk

and powder quality.


The protein, carbohydrate and fat contents of peanut milk powder were

considerably higher than those of the peanut milk i.e. 3.68 and 27.05; 4.70 and

18.22; 2.16 and 45.89% respectively (Fig 4.31). The moisture content in peanut

milk (89.20%wb) was higher than the moisture content (4.84%wb) in peanut milk

powder. The total solids in peanut milk powder (95.16%) were also higher than the

total solids in peanut milk (10.80%). However, the pH value remained same in

both peanut milk and milk powder as 6.14. The ash content (2.86%) and crude

fibre (1.11%) were also reported to be higher for peanut milk powder than peanut

milk.

Fig: 4.31 Proximate composition of peanut milk and powder by normal

soaking method

89.20

3.68 4.70 2.16 0.24 0.00

10.806.144.84

27.0518.22

45.89

2.86 1.11

95.16

6.14

0.00

10.00

20.00

30.00

40.00

50.00

60.00

70.00

80.00

90.00

100.00

Normal Soaking Peanut milk

Normal Soaking Peanut Milk powder

4.9.2 Soaking in sodium bicarbonate:




milk (89.00%wb) was higher than the moisture content (5.30%) in peanut milk

powder (5.30%). The total solids in peanut milk powder (94.70%) were also higher

than peanut milk (11.00%). However, the pH value remained same in both peanut

milk and peanut milk powder as 6.33. The ash content (2.45%) and crude fibre

(1.31%) were also reported to be higher for peanut milk powder than peanut milk.

Fig: 4.32 Proximate composition of peanut milk and powder 1% NaHCO3

method

4.9.3 Roasting:




milk (89.26%wb) was higher than the moisture content (5.43%wb) in peanut milk

powder. The total solids in peanut milk powder (94.57%) were also higher than

peanut milk (10.73%). However, the pH value remained same in both peanut milk

89.00

3.11 5.58 1.86 0.26 0.00

11.006.335.30

29.97

18.79

42.18

2.45 1.31

94.70

6.33

0.0010.0020.0030.0040.0050.0060.0070.0080.0090.00

100.00

Sodium Bicarbonate Peanut milk

Sodium Bicarbonate Peanut Milk powder

and peanut milk powder as 6.06. The ash content (2.12%) and crude fibre (1.26%)

were also reported to be higher for peanut milk powder than peanut milk.

Fig: 4.33 Proximate composition of peanut milk and powder by roasting

method






milk (89.45%wb) was higher than moisture content in peanut milk powder

(4.51%wb). The total solids in peanut milk powder (95.49%) were also higher than




89.26

3.23 3.78 3.53 0.18 0.00

10.736.065.43

27.44

15.25

48.35

2.12

1.26

94.57

6.06

0.00

10.00

20.00

30.00

40.00

50.00

60.00

70.00

80.00

90.00

100.00

Roasting Peanut milk

Roasting Peanut Milk powder

Fig: 4.34 Proximate composition of peanut milk and powder by pressure

blanching for zero minutes method










89.45

3.51 5.02 1.83 0.18 0.0010.55

5.734.51

30.88

19.72

40.89

2.491.56

95.49

5.73

0.00

20.00

40.00

60.00

80.00

100.00

120.00

Pressure blanching (0 min) Peanut milk


blanching for 2 minutes method










89.25

3.74 5.05 1.76 0.19 0.0010.75

5.666.53

28.25

14.61

46.94

2.28 2.07

93.57

5.66

0.0010.0020.0030.0040.0050.0060.0070.0080.0090.00

100.00


Pressure blanching (2 min) Peanut Milk powder











were also reported to be higher for peanut milk powder than peanut milk. On

comparison between peanut milk and peanut milk powder, it was noticed that

nutritionally peanut milk powder was good.

90.28

3.34 4.58 1.63 0.15 0.009.71 5.575.65

28.2518.87

44.03

1.86 1.34

94.35

5.57

0.0010.0020.0030.0040.0050.0060.0070.0080.0090.00

100.00

Pressure blanching (3 min) Peanut milkPressure blanching (3 min) Peanut Milk powder



89.35

3.40 5.33 1.76 0.15 0.0010.65

5.475.29

28.7019.51

43.19

1.77 1.53

94.70

5.47

0.0010.0020.0030.0040.0050.0060.0070.0080.0090.00

100.00


Pressure blanching (5 min) Peanut Milk powder

Comparison among proximate composition parameters of peanut milk:

89

.20

3.6

8

4.7

0

2.1

6

0.2

4

0.0

0

10

.80

6.1

4

89

.06

3.1

1

5.5

8

1.8

6

0.2

6

0.0

0

11

.00

6.3

3

89

.26

3.2

3

3.7

8

3.5

3

0.1

8

0.0

0

10

.73

6.0

6

89

.45

3.5

1

5.0

2

1.8

3

0.1

8

0.0

0

10

.55

5.7

3

89

.25

3.7

4

5.0

5

1.7

6

0.1

9

0.0

0

10

.75

5.6

6

90

.28

3.3

4

4.5

8

1.6

3

0.1

5

0.0

0

9.7

1

5.5

7

89

.35

3.4

0

5.3

3

1.7

6

0.1

5

0.0

0

10

.65

5.4

7

0.00

10.00

20.00

30.00

40.00

50.00

60.00

70.00

80.00

90.00

100.00

Peanut milk Normal soaking

Peanut milk Sodium Bicarbonate

Peanut milk Roasting

Peanut milk Pressure blanching 0 min




Fig. 4.38 Comparison among proximate composition parameters of peanut milk using different methods

Comparison among proximate composition parameters of peanut milk powder:

Fig. 4.39 Comparison among proximate composition parameters of peanut milk powder using different methods

4.8

4

27

.05

18

.22

45

.89

2.8

6

1.1

1

95

.16

6.1

4

5.3

0

29

.97

18

.79

42

.18

2.4

5

1.3

1

94

.70

6.3

3

5.4

3

27

.44

15

.25

48

.35

2.1

2

1.2

6

94

.57

6.0

6

4.5

1

30

.88

19

.72

40

.89

2.4

9

1.5

6

95

.49

5.7

3

6.5

3

28

.25

14

.61

46

.94

2.2

8

2.0

7

93

.57

5.6

6

5.6

5

28

.25

18

.87

44

.63

1.8

6

1.3

4

94

.35

5.5

7

5.2

9

28

.70

19

.51

43

.19

1.7

7

1.5

3

94

.70

5.4

7

0.00

20.00

40.00

60.00

80.00

100.00

120.00

Peanut milk powder Normal soaking

Peanut milk powder Sodium BicarbonatePeanut milk powder Roasting

Peanut milk powder Pressure blanching 0 minPeanut milk powder Pressure blanching 2 minPeanut milk powder Pressure blanching 3 min

CHAPTER-V

SUMMARY AND CONCLUSIONS

Peanuts are good food for infants suffering from various forms of

malnutrition and for individual with lactose intolerance allergies. Peanut milk does

not contain any lactose and is therefore suitable for people with lactose intolerance.

In this research study, four methods of peanut milk preparation namely, by normal

soaking, soaking in 1% NaHCO3, roasting and pressure blanching. The proximate

analysis of peanut milk was carried out in the laboratory of College of Agricultural

Engineering, Bapatla. The proximate composition of peanut milk consists of

moisture content, protein content, carbohydrate content, fat content, ash content,

total solids and pH values. Quality of the milk prepared by these four different

methods was compared. The peanut milk was then converted into powder by spray

drying technology. Finally the nutritive value of peanut milk and powder were

compared. Based on the work done, the following conclusions were drawn.

1. The moisture content of peanut milk which was pressure blanching for 3

minutes recorded highest value (90.28% wb) whereas the peanut milk

prepared with 1% sodium bicarbonate recorded the lowest value (89.06%

wb). Peanut milk powder prepared in pressure blanching method for 2

minutes recorded the highest moisture content (6.53% wb) and peanut milk

powder prepared by blanching method for zero minutes recorded the lowest

moisture (4.51% wb).

2. The protein content of peanut milk which was pressure blanched for 2

minutes recorded highest value (3.74%) whereas the peanut milk prepared

through soaking in 1% sodium bicarbonate recorded the lowest value

(3.11%). Milk powder prepared by pressure blanching for zero minutes

recorded the highest protein (30.88%) and milk powder prepared by normal

soaking method recorded the lowest protein content (27.05%).

3. The carbohydrate content of peanut milk which was soaked in 1% sodium

bicarbonate recorded highest value (5.58%) whereas the peanut milk

prepared in roasting method recorded the lowest value (3.78%). The milk

powder prepared in pressure blanching for zero minutes recorded the

highest value (19.72%) and milk powder prepared by in pressure blanching

for 2 minutes recorded the lowest value (14.61%).

4. The fat content of peanut milk which was prepared by roasting method

recorded highest value (3.53%) whereas the peanut milk prepared by

pressure blanching for 3 minutes recorded the lowest value (1.63%). Milk

powder prepared in roasting method recorded the highest value (48.35%)

and milk powder prepared by pressure blanching method for zero minutes

recorded the lowest value (40.89%).

5. The ash content of peanut milk prepared by soaking in 1% sodium


prepared pressure blanched for 3 minutes and 5 minutes recorded the

lowest value (0.15%). Milk powder prepared in normal soaking recorded

the highest ash content (2.86%) and milk powder prepared by pressure

blanched for 5 minutes recorded the lowest ash content (1.77%).

6. The crude fiber content of peanut milk powder which was prepared by

pressure blanching for 2 minutes recorded highest value (2.07%) whereas

the peanut milk powder normal soaking recorded the lowest value (1.11%).

7. The total solids of peanut milk which was soaked in 1% sodium


prepared pressure blanched for 3 minutes recorded the lowest value

(9.71%). Milk powder prepared in pressure blanching for 0 minutes

recorded the highest value (95.49%) and milk powder prepared by pressure

blanching for 2 minutes recorded the lowest value (93.57%).

8. The pH values of peanut milk was which was soaked in 1% sodium

bicarbonate recorded highest value (6.33) whereas the peanut milk prepared

by pressure blanching for 5 minutes recorded the lowest value (5.47). Milk

powder prepared by soaking in 1% sodium bicarbonate recorded the

highest value (6.33) and milk powder prepared by pressure blanching for 5

minutes recorded the lowest value (5.47).

9. It was observed that all the quality parameters of milk were less compared

to the raw peanuts.

10. It was observed that the proteins, carbohydrates, fat and ash increased when

the milk was converted into powder by spray drying.

11. On comparison between peanut milk and peanut milk powder, it was

noticed that nutritionally peanut milk powder was good.

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Appendix-A

Peanut milk

Composition

Traditional methods

Normal soaking Sodium

Bicarbonate Roasting

T1 T2 T3 T1 T2 T3 T1 T2 T3 Moisture Content (%)

89.05

89.45

89.10

88.90

88.95

89.15

89.30

89.05

89.45

Protein (%) 3.74 3.74 3.57 3.06 3.23 3.06 3.40 3.06 3.23 Carbohydrates (%) 4.78 4.56 4.78 5.76 5.67 5.31 3.41 4.31 3.63

Fat (%) 2.20 2.00 2.30 2.00 1.90 1.70 3.70 3.40 3.50

Ash(%) 0.23 0.25 0.25 0.28 0.25 0.27 0.19 0.18 0.19 Crude fiber (%) 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Total Solids (%)

10.55

10.95

10.90

11.05

11.10

10.85

10.95

10.55

10.70

pH 6.16 6.13 6.14 6.33 6.35 6.33 6.05 6.08 6.06

Appendix-B

Composition

Peanut milk

Pressure blanching

0 min 2 min 3 min 5 min

T1 T2 T3 T1 T2 T3 T1 T2 T3 T1 T2 T3 Moisture Content (%) 89.55 89.60 89.20 89.20 89.35 89.20 90.25 90.25 90.35 89.20 89.45 89.40

Protein (%) 3.40 3.74 3.40 3.74 3.91 3.57 3.23 3.23 3.57 3.23 3.06 3.91

Carbohydrates(%) 4.99 4.37 5.70 5.21 4.83 5.11 4.77 4.58 4.41 5.41 5.64 4.94

Fat (%) 1.90 2.10 1.50 1.70 1.70 1.90 1.60 1.80 1.50 2.00 1.70 1.60

Ash(%) 0.16 0.19 0.20 0.15 0.21 0.22 0.15 0.14 0.17 0.16 0.15 0.15

Crude fiber (%) 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

Total Solids (%) 10.45 10.40 10.80 10.80 10.65 10.80 9.75 9.75 9.65 10.80 10.55 10.60

pH 5.74 5.72 5.75 5.66 5.66 5.68 5.57 5.59 5.58 5.47 5.47 5.47

Appendix-C

Peanut milk powder

Composition

Traditional methods

Normal soaking Sodium Bicarbonate Roasting

T1 T2 T3 T1 T2 T3 T1 T2 T3 Moisture Content (%) 4.56 5.24 4.72 4.96 5.72 5.21 5.26 5.29 5.73

Protein (%) 28.34 25.94 26.89 30.52 29.84 29.56 27.82 26.96 27.54

Carbohydrates(%) 18.07 17.78 18.83 17.49 20.18 18.70 14.25 16.34 15.17

Fat (%) 45.42 47.11 45.16 43.46 40.12 42.96 49.15 47.89 48.02

Ash(%) 2.56 2.95 3.09 2.34 2.96 2.05 1.96 2.05 2.34

Crude fiber (%) 1.05 0.98 1.31 1.23 1.18 1.52 1.10 1.47 1.20

Total Solids (%) 95.44 94.76 95.28 95.04 94.28 94.79 94.74 94.71 94.27

pH 6.16 6.13 6.14 6.33 6.35 6.33 6.08 6.05 6.06

Appendix-D

Peanut milk powder

Composition

Pressure blanching

0 min 2 min 3 min 5 min

T1 T2 T3 T1 T2 T3 T1 T2 T3 T1 T2 T3 Moisture Content (%) 4.08 4.84 4.62 6.89 6.47 6.24 5.52 5.96 5.48 5.02 5.28 5.59

Protein (%) 30.52 31.20 30.92 28.20 28.59 27.97 29.24 27.54 27.98 28.90 28.12 29.09

Carbohydrates(%) 19.52 19.70 19.95 15.58 15.44 12.80 18.71 17.23 20.67 20.81 19.10 18.63

Fat (%) 41.98 40.92 39.78 45.40 46.91 48.52 43.25 45.94 42.89 42.54 44.04 42.98

Ash(%) 2.52 2.10 2.84 1.96 2.59 2.28 1.76 1.92 1.89 1.09 2.02 2.19

Crude fiber (%) 1.38 1.24 1.89 1.97 2.05 2.19 1.52 1.41 1.09 1.64 1.44 1.52

Total Solids (%) 95.92 95.16 95.38 93.41 93.53 93.76 94.48 94.04 94.52 94.98 94.72 94.41

pH 5.74 5.72 5.75 5.66 5.66 5.68 5.57 5.59 5.58 5.47 5.47 5.47

VITA

Perugu Balachandra Yadav, was born on June 12th, 1993 at Bhumayapalli in

Andhra Pradesh state. He passed the intermediate examination with 91.00% from

Chaithanya Bharathi Arts & Science Junior College, Tirupathi. He joined College

of Agricultural Engneering, Madakasira, Ananthapuram, (A.P.) for B.Tech degree

in Agricultural Engineering, in 2010. After graduation with 80.01%, he joined the

Faculty of Agricultural Engineering, Indira Gandhi Krishi Vishwa Vidyalaya,

Raipur (C.G.) in the year 2014 for post graduation programme in the Department

of Agricultural Processing and Food Engineering.

Permanent Address:

Perugu Balachandra Yadav,

S/O Perugu Veeraiah,

Bhumayapalli (Village & Post),

Khajipet (Mandal),

Y.S.R. (District),

Andhra Pradesh.

PIN: 516203

Mobile: 9494986230

Email: [email protected]

STUDIES ON THE PREPARATION OF PEANUT MILK AND MILK POWDER · 1.7 Peanut milk powder 4 II REVIEW OF...

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