Physical-chemical characterization of two peanut extract based beverages enriched with fruit pulp

Francisco Braga da Paz Junior; Niedja Marizze Cezar Alves; Francisco de Assis Cardoso Almeida; Josivanda Palmeira Gomes; Esther Maria Barros de Albuquerque; Eliana Santos Lyra da Paz

doi:10.5897/AJAR2014.8587

African Journal of
Agricultural Research

Abbreviation: Afr. J. Agric. Res.
Language: English
ISSN: 1991-637X
DOI: 10.5897/AJAR
Start Year: 2006
Published Articles: 6860

Full Length Research Paper

Physical-chemical characterization of two peanut extract based beverages enriched with fruit pulp

Francisco Braga da Paz Junior

Francisco Braga da Paz Junior
Instituto Federal de Educacao, Ciencia e Tecnologia de Pernambuco, Campus Recife, PE, Brazil.
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Niedja Marizze Cezar Alves

Niedja Marizze Cezar Alves
Departamento de Engenharia Agricola, Universidade Federal de Campina Grande, Campus I, Centro de Ciencias e Tecnologia, Campina Grande - PB, Brazil.
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Francisco de Assis Cardoso Almeida

Francisco de Assis Cardoso Almeida
Departamento de Engenharia Agricola, Universidade Federal de Campina Grande, Campus I, Centro de Ciencias e Tecnologia, Campina Grande - PB, Brazil.
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Josivanda Palmeira Gomes

Josivanda Palmeira Gomes
Departamento de Engenharia Agricola, Universidade Federal de Campina Grande, Campus I, Centro de Ciencias e Tecnologia, Campina Grande - PB, Brazil.
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Esther Maria Barros de Albuquerque

Esther Maria Barros de Albuquerque
Departamento de Engenharia Agricola, Universidade Federal de Campina Grande, Campus I, Centro de Ciencias e Tecnologia, Campina Grande - PB, Brazil.
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Eliana Santos Lyra da Paz

Eliana Santos Lyra da Paz
Universidade de Pernambuco, Campus Camaragibe, PE, Brazil.
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Article Number - 9715A4551174
Vol.10(10), pp. 1043-1049 , March 2015
https://doi.org/10.5897/AJAR2014.8587

Received: 05 February 2014
Accepted: 21 February 2015
Published: 05 March 2015

Abstract

The goal of this paper is to contribute to research on the peanut crop by studying the making of two beverages based on peanut extract in order to be first by rural communities, which work with familiar agriculture and school meals. In the experiment it was studied the enrichment of the peanut extract with umbu pulp and peanut extract with guava pulp in three formulations as well as the storage of the beverages in polyethylene terephthalate (PET) containers at the temperature of -18°C for 150 days. The beverages were evaluated as to their humidity, ashes, pH, acidity and protein. As a result, there is the possibility of making a product bases on peanut and enriched with fruit pulp representing good market potential.

Key words: Arachis hypogaea, umbu and guava pulp, peanut milk.