Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates
作者:
A I Ihekoronye,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1991)
卷期:
Volume 54,
issue 1
页码: 89-98
ISSN:0022-5142
年代: 1991
DOI:10.1002/jsfa.2740540111
出版商: John Wiley&Sons, Ltd
关键词: Groundnut protein concentrate;beverage powders;storage stability;sorption isotherms
数据来源: WILEY
摘要:
AbstractA high protein, groundnut‐based powder reconstitutable into a milk‐like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene‐packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for thi
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