Abstract:

Aqueous extraction was employed to produce peanut protein. The skim fraction obtained from aqueous extraction
was used to prepare low-fat peanut protein beverage. The conditions of aqueous extraction were investigated by using peanut
protein yield as the response. The results showed that when the extraction process was carried out at 60 ℃ for 2 h with a
solid-to-solvent ratio of 1:5 (g/mL) and a mean particle size of 26 μm, maximum extraction yield of 76.04% and protein
content of skim fraction of 50.4 g/L were obtained. The effects of sodium bicarbonate on the stability and color of the peanut
protein beverage were determined by stability index and chromatic aberration, as well the effects of whey protein on its color
and taste by chromatic aberration and sensory evaluation. The stability and taste of the beverage were significantly improved
by adding 0.1 g/L sodium bicarbonate and 5.0 g/L whey protein. The beverage contained 21.0 g/L protein and 1.2 g/L fat.

Key words: peanut protein, low-fat, beverage, chromatic aberration, stability analysis