UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage

Strawberry‐flavored and chocolate‐flavored peanut beverages were produced in a pilot plant, UHT sterilized at 137°C for 4 sec and 20 sec, aseptically filled and stored at 5, 20 or 35°C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 mos. No Microbial growth was observed. The pH decreased while homogenization and sedimentation indices increased with time in all beverages at all temperatures. Color lightness decreased during the first 6 wk and remained constant afterwards. Viscosity of strawberry‐flavored beverage was constant whereas chocolate‐flavored beverages gelled after 19 wk at all temperatures. Proteolysis was <6% in gelled beverages.