Abstract:

The effect of gels on the stability of formulated peanut milk was studied. The distribution of particle size of UHT pure milk and peanut milk was determined by light scattering techniques with a Malvern Mastersizer Hydro2000 Mu and the stabilities of the samples suspended by gellan gum and microcrystalline cellulose respectively were measured by Turbiscan Lab. The results indicated that the particle size distribution of milled peanut mainly ranged from 20 to 500μm, higher than that of pure milk ranged from 0.03 to10 μm. The SI value of control peanut milk without gel was 0.88, while those of peanut milkssuspended by MCC or HM-B gellan were 0.45 and 0.17, respectively. There was no significant difference among the creaming velocities of all samples, however the sediment amount of peanut milks were significantly reduced by MCC and gellan. Moreover, participating was lower in peanut milk stabilized by gellan than by MCC. Therefore, the suspending capability of gellan gum is greater than MCC, indicating that gellan gum is more suitable for stabilizing formulated peanut milk.

Key words: peanut milk, stability, sediment, creaming