Production and quality determination of peanut milk jam

In this study, the composition, color, mineral content, volatile compounds, sensory, and rheological properties of milk jams produced using cow's milk and different processing methods (raw, boiled, roasted) of peanut milk were examined. The results show that the type of milk and processing methods significantly affect the quality characteristics of the products. Cow's milk jams have high protein and carbohydrate content, offering nutritional benefits, while peanut milk jams have higher fat and energy values. Roasted peanut milk jams have a darker color and a richer aroma. The mineral content of peanut milk-based jams differs from that of cow's milk-based jams, with peanut milk jams generally having lower mineral content. A total of 42 volatile compounds were identified in the milk jams, with the greatest variety observed in the cow's milk jam. However, some compounds not found in cow's milk were detected in the peanut milk jams, and each peanut milk jam had unique compounds. In sensory analysis, raw peanut milk jam scored the highest in color, while roasted peanut milk jam received the highest scores for consistency, odor, taste, and overall acceptability. According to rheological analyses, the viscosity and consistency coefficient values of jams obtained from cow's milk were found to be higher than those obtained from peanut milk. Among peanut milk jams, the highest viscosity and consistency coefficient values were found in jams obtained from roasted peanuts and the lowest viscosity and consistency coefficient values were found in jams obtained from boiled peanuts. Overall, it was determined that peanut milk-based jams showed positive effects on sensory, rheological, and volatile compound profiles, with roasted peanut milk jams demonstrating superior characteristics.