Influence of spray drying technology on the proximate composition of peanut (Arachis hypogaea L.) milk powder

Abstract

The process for the production of peanut milk powder was developed from peanut as availability of local market. For the preparation of peanut milk powder from peanuts, it was subjected to four different methods such as normal soaking, soaking in 1% NaHCO3, roasting and pressure blanching (at 121°C, 15 psi for, 3 mins). The milk powder obtained from these different methods were analysed for proximate composition. The proximate composition of the pressure blanched peanut milk powder was found to be moisture content (4.30 %), proteins (29.97%), carbohydrates (18.79%), fat (43.18%), ash (2.45%) and crude fibre (1.31%) respectively. Based on the results it was concluded that the pressure blanched peanut milk powder was found most acceptable method compared to other methods. The pressure blanched milk powder is further suitable for preparation of chocolates and bakery products.