Abstract
Peanut solids, for the production of a beverage, were extracted with water using different processes. Double-stage batch extraction, compared to single-stage extraction, significantly increased the recovery of peanut protein, fat, ash and carbohydrates, and thus increased the content of total solids by 35.7%, protein by 5.6%, fat by 56.0%, ash by 9.1% and carbohydrates by 66.7% in the extract. In a double-stage extraction, peanut residue obtained from the first step was treated with carbohydrases in the second step. Hydrolysis of the residue with α-amylase (pH 6.9, 37°C, 60 min), amyloglucosidase alone (pH 4.0, 55°C, 30 min) and amyloglucosidase in combination with Viscozyme® (pH 4.5, 50°C, 60 min) in the double-stage extraction increased the recovery of carbohydrates by 7.1, 7.7 and 13.4%, respectively.
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