ARTICLES

A Beverage Base From Cheese Whey and Peanut Flour

Authors: V. H. Holsinger , C. S. Sutton , H. E. Vettel , C. Allen , F. B. Talley , J. H. Woychik ,

  • A Beverage Base From Cheese Whey and Peanut Flour

    ARTICLES

    A Beverage Base From Cheese Whey and Peanut Flour

    Authors: , , , , , ,

Abstract

Fluid sweet whey, defatted peanut flour, soybean oil, and corn syrup solids were processed with conventional dairy plant equipment to form a free flowing powder reconstitutable with water to form a nutritious beverage. A formulation containing 50% sweet whey solids, 20% soybean oil, 24.6% defatted peanut flour, and 5.4% com syrup solids had a proximate composition of 20.6% protein, 5% ash, 21.6% fat, 3.5% moisture, 1% fiber, and 48.3% carbohydrate. The standardized protein efficiency ratio was 2.0 compared to casein at 2.5, and nitrogen digestibility was 80% compared to casein at 93%. The flavor quality was bland initially; however, decreased flavor scores coupled with increased peroxide values in the blend during storage were indicative of a serious stability problem.

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Keywords: peanut flour, Whey beverages, Milk replacers, Cheese whey

How to Cite:

Holsinger, V. & Sutton, C. & Vettel, H. & Allen, C. & Talley, F. & Woychik, J. & , , (1978) “A Beverage Base From Cheese Whey and Peanut Flour”, Peanut Science 5(2), p.97-101. doi: https://doi.org/10.3146/i0095-3679-5-2-10

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Published on
01 Jul 1978
Peer Reviewed

Eastern Regional Research Center 3, Philadelphia, Pennsylvania 19118

Eastern Regional Research Center 3, Philadelphia, Pennsylvania 19118