Production of “peanut milk” based beverages enriched with umbu and guava pulps

• Main Authors: Esther Maria Barros de Albuquerque, Francisco de Assis Cardoso Almeida, Josivanda Palmeira Gomes, Niédja Marizze Cezar Alves, Wilton Pereira da Silva
• Format: Article
• Language: English
• Published: Elsevier 2015-01-01
• Series: Journal of the Saudi Society of Agricultural Sciences
• Subjects: Arachis hypogaea; Mechanic cow; Storage; Proteins; Chemical characterization
• Online Access: http://www.sciencedirect.com/science/article/pii/S1658077X13000349

Developing countries face a common problem that 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 has been sought due to their adequate source of protein, wide offer and low cost. It has 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.