Effect of roasting time and temperature on the physicochemical and sensory properties of plant beverage from groundnut

• Ground nut is a high-value crop which can used to produce the ground nut milk. • Roasting time and temperature of groundnut affect the quality of ground nut milk. • Groundnut milk is milk analog which is used to substitute the animal milk. Groundnut, a versatile crop, is being utilized in oil, butter, and plant beverage production. Due to the global animal milk shortage, promoting the development of alternative plant-based beverage is important. The present study investigates that, the impact of roasting time and temperature on the physicochemical and sensory properties of groundnut beverage. The experiment had two factor; roasting temperature (T 1 = 160, T 2 =170, and T 3 = 180)°C and time (t 1 = 5, t 2 = 15, and t 3 =25) minutes. The study reveals that roasting time and temperature significantly affects the physicochemical and sensory properties of groundnut beverage. The groundnut beverage's protein (2.15 to 2.32), titratable acidity (0.05 to 0.12), pH (4.70 to 6.25), fat content (4.5 to 5.56), specific gravity (4.00 to 5.46), viscosity (1.01 to 1.08), and total soluble solids (6.66 to 10) varied after roasting at 160-180°C for 5 to 25 minutes. The untrained panellists preferred with the treatment of T 2 t 3 . However, the roasting time and temperature of groundnut is reached at maximam, negatively affects the physicochemical and sensory properties of groundnut beverage. This study enhances groundnut beverage processing by revealing roasting conditions, a crucial aspect of plant-based beverage production, contributing to innovation, sustainability, and consumer-driven product development in the dairy industry.