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This supplement contains the Abstracts of Presentations from American Society of Horticultural Science 2022 Annual Conference

Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin-producing Escherichia coli (STEC), including E. coli O157:H7, O26:H11, O103:H2, and O121:H19, and on Salmonella Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of E. coli O157:H7 and Salmonella Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated E. coli O157:H7, O26:H11, O103:H2, and O121:H19 and Salmonella Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Salmonella Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Salmonella Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced E. coli O157:H7 by 0.22 and 0.38 log CFU/cm2, respectively, within 5 min and reduced Salmonella Typhimurium DT104 by 0.12 and 0.86 log CFU/cm2, respectively. When meat treated with 1.5% phenyllactic acid was frozen at -20°C, inactivation of E. coli O157 and Salmonella Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm2, respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of E. coli O157:H7 and Salmonella.

Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptability. Among those, peach flavor has been minimally characterized among cultivars. Headspace-solid phase microextraction (HS–SPME) combined with gas chromatography–mass spectrometry (GC–MS) was used to characterize the volatile profile of 42 peach cultivars commercially grown in 2016. The goal of this research was to understand the aroma composition and content of peach cultivars grown in Georgia, USA. Thirty-six volatile compounds were identified. Significant differences (p ≤ 0.0001) were observed for all the flavor volatiles across all cultivars being evaluated. Esters were the major compounds isolated from the 42 peach cultivars, followed by lactones, alcohols, aldehydes, and terpenoids, in that order. Lactones, benzaldehyde, and linalool, which are known to be peach aroma compounds, exhibited the highest mean concentrations among the cultivars with ɣ- and δ-decalactones having a concentration of approximately 180 ng·g−1 and 60 ng·g−1, respectively. Among the cultivars, “Majestic” had the highest mean concentration of ɣ-decalactone, followed by “Southern Pearl” with approximately 503 ng·g−1 and 443 ng·g−1, respectively. “Southern Pearl” and “Fairtime” also exhibited the highest average concentration of δ-decalactone. The results obtained will help provide an understanding of the distribution of the various volatile organic compounds found in Georgia-grown peach cultivars.

Our previous survey revealed the poor microbial quality of leafy green vegetables and the presence of Salmonella on these vegetables grown and sold in Accra, Ghana. This study validated the efficacy of some cleaning and sanitation methods (tap water, salt solution, lemon juice, and vinegar) commonly used by Ghanaian households, by comparing them with the performance of several sanitation approaches used by the U.S. fresh produce industry (chlorine, peracetic acid, and ozonated water) in reducing Salmonella populations on leafy green vegetables. Cabbage and lettuce leaves inoculated with each of three Salmonella cocktails were treated with sterile water and the previously mentioned six sanitizers. The efficacies of the treatments were evaluated by using the standard plate count assay. The effect of the treatments on the sensory quality of treated vegetables was evaluated by a 97-member consumer panel in the United States. Treatments with citric and acetic acid were as effective as chlorine and peracetic acid in reducing Salmonella counts on vegetable leaves. Ozonated water was less effective than the two organic acids but equally as effective as treatment with the salt solution. Rinsing vegetables with water did not significantly reduce Salmonella counts (P0.05). Cabbage leaves treated with citric acid, vinegar, and water were more preferred (P ≤ 0.05) by the consumer panel, while chlorine-treated cabbage leaves were the least preferred. Lettuce samples treated with citric acid and water were more preferred, and salt-treated samples were least preferred. Among the vegetable sanitation methods used by Ghanaian households, treatments with citric and acetic acid are effective in inactivating Salmonella without adversely affecting the sensory quality of treated vegetables.

This research aimed to compare the effects of monosodium glutamate (MSG) and its alternatives on sensory characteristics of chicken soup. High-performance liquid chromatography analysis was carried out to quantify umami substances in potential MSG alternatives. Two mushroom extracts (CE and MC), one tomato extract (TC), and one yeast extract (YE) powders were selected due to their high equivalent umami concentration (EUC). These extracts together with MSG were then applied individually at four different levels (CE, MC, TC, MSG: 0.05%, 0.1%, 0.2%, 0.4%; YE: 0.0125%, 0.025%, 0.05%, 0.1%) in chicken soup in order to compare their impact on major sensory attributes using the degree of difference from control (DODC) test. Our results showed that all four extracts at all the usage levels exhibited an enhancement effect on the overall flavor, meaty flavor, saltiness, and umami taste. The extent of enhancement depended on the type of the alternative and its usage level. Higher levels of MSG alternatives (except YE) suppressed the chicken flavor. YE had similar enhancement effects as MSG on umami and salty tastes already at lower usage levels. At the lowest concentration, TC showed a stronger enhancement effect than MSG, but its effect on most attributes decreased as the usage dose increased. Compared to CE, the other mushroom extract MC resembled MSG at most levels. Overall, the closest synergistic effect in chicken soup was noted with 0.1% MSG, 0.1% MC, and 0.025% YE. PRACTICAL APPLICATION: This study compared the enhancement effects of MSG and selected alternatives in chicken soup. Results will help food manufacturers who would like to replace MSG with natural umami substances in soup products to enhance flavor and reduce sodium chloride.

Outbreaks associated with fresh-cut leafy greens continue to occur despite efforts to implement horticultural practices that minimize introduction of enteric pathogens to the crop. The experimental trials in this study were designed to examine the efficacy of an acetic acid (AA)- and chitosan-based spray treatment, applied 1 day prior to harvest, for reducing the prevalence of Escherichia coli O157:H7 (O157) and Salmonella in field-grown leafy greens contaminated at levels detectable only through enrichment culture. Responses to the treatment solution were variable and depended on the type of leafy green (leafy lettuce, spinach, or cabbage), cultivar, pathogen, and AA concentration (0.3 to 0.7%). No significant differences in E. coli O157 prevalence were found for untreated and treated cabbage heads and spinach plants (P > 0.05). In contrast, treatment significantly affected Salmonella on 'Bravo F1' green cabbage and '7-Green' spinach (P 0.05). Similarly, spraying with 0.3% AA did not affect the prevalence of Salmonella on lettuce plants (P > 0.05); however, treatment solutions with 0.4% AA reduced the likelihood of detecting Salmonella in treated versus untreated plants by 6.6 times (95% CI, 2.1 to 20.9; P = 0.0007). After the lettuce was harvested and hand washed, consumers failed to distinguish either visually or organoleptically between untreated lettuce and lettuce sprayed with an acetic acid solution (P > 0.05). These results indicate that acetic acid could be used to reduce the microbiological risk of preharvest leafy greens.

Background Federal nutrition education programs such as the Expanded Food and Nutrition Education Program (EFNEP) and the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) utilize a peer educator model to teach low-income Americans about healthy eating behaviors. Recipe demonstrations are an important part of such programs and may influence participants’ eating and food preparation behaviors at home. Little is known about how peer educators perceive program recipes and related participants’ recipe acceptability and preparation behaviors. Objective To examine peer educators’ acceptability of recipes through evaluation of sensory attributes (appearance, flavor, texture, and saltiness or sweetness), preparation behaviors, and participants’ perceived behaviors. Study Design, Setting, Participants Eight online surveys were conducted with peer educators (100% female, 47% African American, 14-28 responses per recipe) in the University of Georgia EFNEP and SNAP-Ed programs. Educators completed the surveys independently in a location of their choice. Survey links were sent to educators in a single document, and weekly reminders paced them to complete 2 surveys per week. Measurable Outcome/Analysis Sensory acceptability of 16 recipes was evaluated on a 9-point hedonic scale (0=Dislike Extremely; 5=Neither Like nor Dislike; 9=Like Extremely). Preparation intent and behaviors of educators and participants were evaluated on a similar scale. Standard range of acceptability is ≥7. Results Thirteen recipes received acceptable ratings on most sensory attributes and preparation questions. Three recipes (Curly Noodles Supreme, Easy Cheesy Broccoli Soup, and Ranch Sauce) received unacceptable ratings. Across all recipes, recipe acceptability, preparation intent, and program participant perception were not significantly different by educators’ program, length of employment, and quadrant district in Georgia. Conclusion The findings suggest that peer educators for the nutrition education of low-income Georgians reported overall acceptable sensory attributes and preparation behaviors related to the program recipes and indicate areas for improvement in select recipes. Sensory evaluation methodology could be used to improve nutrition education recipes for higher acceptability and healthier recipe preparation behaviors in low-income participants.

Pumpkin (Cucurbita maxima) leaves (PL) are popular indigenous vegetables consumed in Malawi and a large majority of consumers in sub-Saharan Africa. The vegetables are seasoned with peanut (Arachis hypogaea) flour and the dish is known as nkhwani otendera in Chichewa, the local language in Malawi. However, peanuts are prone to contamination with Aspergillus flavus, a fungus that produces aflatoxin. Blanching of peanuts followed by sorting is effective in the control of aflatoxin. Nevertheless, blanched peanut products are novel to most consumers in the country. This study assessed the acceptability of traditional cooked pumpkin leaves (PL) seasoned with peanut flour from blanched, deskinned and raw peanuts of different varieties. Five peanut varieties (CG7, Chalimbana, Malimba, Mkaziamakwiya and Nsinjiro) were blanched, deskinned and used whole to process peanut flour resulting in fifteen different treatments. Traditionally prepared PL seasoned with the peanut flour were analysed using descriptive sensory analysis and consumer preference testing. Analysis of variance (ANOVA) and principal component analysis (PCA) were used to identify sensory attributes that characterized the products. Peanut variety and peanut flour processing method affected colour, aroma and presence of speckles in the vegetables. PL seasoned with blanched peanut flour were light green, had a roasted peanut aroma, softer cooked texture and were the most liked by consumers. Overall, consumers liked PL seasoned with peanut flour processed from Mkaziamakwiya, Chalimbana, and CG7 peanut varieties significantly more (P ≤ 0.05) than Nsinjiro and Malimba varieties. From the treatment perspective, the PL seasoned with blanched peanuts were significantly liked more (P ≤ 0.05) than deskinned or the raw peanuts.

This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using headspace solid-phase microextraction with gas chromatography-mass spectrometry, and the samples were treated with high-performance liquid chromatography for the quantification of caffeine, chlorogenic acid, and trigonelline. The results indicate that RTD coffee had the lowest amounts of non-volatile compounds. A total of 36 volatile compounds were semi-quantified, the contents of most volatile compounds in CS and Folgers samples were higher than those in CB and CM samples. The contents of 25 volatile compounds in the CM sample were higher than those in the CB sample. The consumer and instrumental data show that the bitterness intensity was correlated with pyrazines, pyrroles, and guaiacols, whereas the coffeeID intensity was correlated with phenols. Semi-quantification and principal component analysis results show that the extraction method and temperature could influence the volatile compound profiles.

The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.

The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of marination on the sensory attributes and instrumental shear force measurements of the ventral (skin-side) and dorsal (bone-side) portions of normal and severe WB meat. Sixty butterfly fillets (30 normal and 30 severe WB) were selected from the deboning line of a commercial processing plant. Individual fillets were portioned into ventral and dorsal halves. Portions from one side of each butterfly were used as non-marinated controls, and portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a concentration of 0.75% (w/v) salt and 0.45% (w/v) sodium tripolyphosphate in the final product. Descriptive sensory analysis (9 trained panelists) was conducted to evaluate visual, texture, and flavor attributes (0-15 point scale) of breast portions along with Warner-Bratzler shear force. Significant interaction effects between WB and marination were not observed for the sensory attributes. Greater springiness, cohesiveness, hardness, fibrousness, and chewiness scores were observed in WB samples (P0.001). Marination decreased cohesiveness, hardness, and chewiness (P0.05) and increased juiciness (P = 0.002). The effects of WB on sensory texture attributes were more apparent in the ventral portions of the breast fillets. Flavor attributes (salty and brothy) increased (P0.001) with marination. In non-marinated samples, shear force was similar between normal and WB samples. In marinated samples, however, shear force was greater (P0.001) in WB samples. Data suggest that the WB effect on meat sensory quality is not uniform throughout the Pectoralis major and that WB-related differences in cooked meat sensory texture attributes are lessened but not eliminated by vacuum-tumbling marination.

Peach (Prunus persica) production in the southeastern United States extends from mid-May to mid-September. There are ≈60 peach cultivars commercially grown. Each cultivar has unique fruit quality characteristics, which could influence consumer perception and likability. The present study is a survey of chemical and physical characteristics of mature, commercially grown, fresh peaches in Georgia. A collection of 30 cultivars was evaluated in 2015 and 2016 for soluble solids concentration (SSC), total titratable acidity (TTA), SSC/TTA ratio, texture (compression, puncture, and Kramer shear), and skin and flesh color (CIE L*, chroma, and hue color space values). There was significant variation between seasons for all variables (P < 0.05) except for TTA (P = 0.12), and flesh hue values (P = 0.38). Statistical differences among cultivars within each year were reported for all variables (P < 0.0001). SSC showed variation seasonally and among cultivars, whereas TTA variation was mainly attributed to cultivar differences. Similarly, cultivar-to-cultivar differences were found when comparing the different texture tests evaluated with cultivars such as Goldprince, Early August Prince, Flameprince, Majestic, and Red Globe having the most variation between seasons. Other cultivars analyzed had little variation between seasons. Moreover, firmness differences observed across the three texture tests were inconsistent. In peach skin color, significant variation was observed for L*, chroma, and hue among cultivars. Skin hue and chroma were highly correlated within each season (r = 0.77 for 2015, r = 0.72 for 2016). The results of this survey demonstrate the variation of quality characteristics for a large selection of peach cultivars grown in Georgia. The information reported in this paper will be used as a baseline for further examining and understanding peach fruit quality.

Cardiovascular disease (CVD, i.e., disease of the heart and blood vessels) is a major cause of death globally. Current assessment tools use either clinical or non-clinical factors alone or in combination to assess CVD risk. The aim of this review was to critically appraise, compare, and summarize existing non-clinically based tools for assessing CVD risk factors in underserved young adult (18–34-year-old) populations. Two online electronic databases—PubMed and Scopus—were searched to identify existing risk assessment tools, using a combination of CVD-related keywords. The search was limited to articles available in English only and published between January 2008 and January 2019. Of the 10,383 studies initially identified, 67 were eligible. In total, 5 out of the 67 articles assessed CVD risk in underserved young adult populations. A total of 21 distinct CVD risk assessment tools were identified; six of these did not require clinical or laboratory data in their estimation (i.e., non-clinical). The main non-clinically based tools identified were the Heart Disease Fact Questionnaire, the Health Beliefs Related to CVD-Perception measure, the Healthy Eating Opinion Survey, the Perception of Risk of Heart Disease Scale, and the WHO STEPwise approach to chronic disease factor surveillance (i.e., the STEPS instrument).

A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated with pungency. Two varieties of Vidalia onions (Plethora and Sapelo Sweet) were grown at 3 fertilizer application rates (37.5 and 0; 134.5 and 59.4; and 190 and 118.8 kg/ha of nitrogen and sulfur, respectively), creating 6 treatments with various flavor attributes to use in the study. Bulb soluble solids, sugars, pyruvic acid, lachrymatory factor (LF; propanethial S‐oxide), and methyl thiosulfinate (MT) content were determined and compared to sensory responses for overall liking, intensity of the sharp/pungent/burning sensation (SPB), and intent to buy provided by 142 consumers. Onion pyruvate, LF, MT, and sugar content increased as fertilization rate increased, regardless of onion variety. Consumer responses showed participants preferred onions with low SPB, which correlated positively to lower pyruvate, LF and MT concentrations, but showed no relationship to total sugars in the onion bulb. Regression analyses revealed that the majority of consumers (≥55%) found the flavor of Vidalia onions acceptable when the concentrations of LF, pyruvic acid, and MT within the bulbs were below 2.21, 4.83, and 0.43 nmol/mL, respectively. These values will support future studies aimed at identifying the optimal cultivation practices for production of sweet Vidalia onions, and can serve as an industry benchmark for quality control, thus ensuring the flavor of Vidalia onions will be acceptable to the majority of consumers. This study identified the relationship between consumer preferences and commonly analyzed flavor compounds in Vidalia onions, and established thresholds for these compounds at concentrations which the majority of consumers will find desirable. These relationships and thresholds will support future research investigating how cultural practices impact onion quality, and can be used to assist growers in variety selection decisions. In addition, this information will provide a benchmark to Vidalia onion producers for quality control of the sweet onions produced, ensuring that the onions are consistently of a desired quality, thereby increasing consumer's reliability in the Vidalia onion brand.

The main objective of this study was to determine the effects of 8-week storage on the consumer acceptability and volatile compound profile of roasted peanuts. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M (13M), georgia runner (mixed) in-shell (InR) & kernels (R), and virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness and stored at 21 °C for consumer and chromatography-mass spectroscopy (GC–MS) tests conducted at week 0, 4 and 8. GC–MS results showed that 06G was the most oxidized samples followed by InVA after 8 weeks. Only InVA exhibited a decrease in consumer likings during storage. At week 8 InR was significantly (p ≤ 0.05) preferred over InVA. When compared high-oleic 13M to normal-oleic 06G, 13M had significantly (p ≤ 0.05) higher consumer likings than 06G at all three time points with a better ability to retain pyrazines and resist to lipid oxidation.

The main factors behind the growing popularity of infrared radiation heating in food processing include its energy efficiency, food quality retention and process speed, as well as the simplicity of equipment. Infrared radiation was employed as an alternative heat treatment to the conventional hot air method used in peanut blanching. The present study aimed to investigate the application of infrared heating for blanching peanuts and determine their blanchability and sensory quality under various processing conditions.; Results: The total blanchabilities (expressed as a percentage of total blanched) of the infrared radiation trials (radiant wall oven) at 343 °C for 1.5 min, 316 °C for 1.5 min, 288 °C for 1.5 min and 343 °C for 1 min did not differ significantly compared to the hot air control trials (impingement oven) at 100 °C for 30 and 20 min. All infrared trials had significantly lower (P < 0.05) numbers of split kernels compared to those of the conventional trials and all blanched peanuts in the experiment remained raw. A descriptive sensory shelf-life study with one control and three infrared samples demonstrated the possible initiation of oxidation for the conventionally blanched sample at 18 weeks of storage at 24 °C (room temperature), with no indication of oxidation in the infrared samples stored at the same temperature.; Conclusion: Infrared radiation peanut blanching is a viable alternative to conventional hot air blanching because of the shorter process time and longer shelf-life, as evident from the sensory storage study. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Various elderberry (Sambucus sp.) cultivars, including Bob Gordon, Marge, Ocoee, Ozark, Wyldewood, and York, have been selected primarily for plant productivity in North America and are most often processed into juice-based products. This study was conducted to quantify juice characteristics and to evaluate sensory attributes of juice from six elderberry cultivars using descriptive analysis. Hue angle values of ‘Bob Gordon’ and ‘York’ juices were low as compared with others tested. Soluble solids and titratable acidity of juices from ‘Wyldewood’ and ‘York’ were lower than those from other cultivars. Trained panelists identified 24 terms for descriptive analysis of elderberry juices. Of these 24 attributes, juices were highly characterized by a processed aroma, and several flavors, including processed, elderberry, fruity, and sweet. Unique juice descriptors for North American–grown elderberry cultivars included apple, beet, caramelized, fermented, processed, and pomegranate flavors, as well as astringent mouthfeel. Juices from elderberry cultivars differed in intensity ratings of nine attributes, including fruity, floral, sweet aromatics, bitter, sour, and sweet flavors, bitter and sweet aftertastes, and astringent mouthfeel. ‘York’ juice generally had high intensity ratings for sweet aromatics and sweet flavors, and relatively lower ratings for bitter aftertaste and astringent mouthfeel as compared with juices from other cultivars. This study provided key elements for future elderberry sensory research in the development of a formal lexicon for juice with defined attributes.

BACKGROUND Undernutrition remains a challenge in countries like Malawi. The search for effective nutrition interventions to address this challenge is ongoing. In this study, the sensory profiles of six peanut-based beverage prototypes were determined. Three of the prototypes had barley malt in their formulations, and the other three had sorghum malt in their formulations. Nutrient profiles were determined using official standard analytical methods, and the results were compared with daily nutrient requirements to estimate their nutritional value. RESULTS All the six prototypes were acceptable, with mean overall liking scores ranging from 7.0 to 7.6. Prototypes containing sorghum malt were perceived as tasty, creamy, thick, and whitish, whereas those containing barley malt were perceived as sweet, watery, and brown. These terms, except whitish, had a significant impact (P

The aim of this study was to investigate consumers&rsquo, acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers&rsquo, liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers&rsquo, segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

Outbreaks associated with fresh-cut leafy greens continue to occur despite efforts to implement horticultural practices that minimize introduction of enteric pathogens to the crop. The experimental trials in this study were designed to examine the efficacy of an acetic acid (AA)- and chitosan-based spray treatment, applied 1 day prior to harvest, for reducing the prevalence of

Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages. The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and their combinations on the colloidal stability and physicochemical/rheological properties of a model peanut-based beverage. A simplex centroid mixture design was applied, and the visual stability, centrifuge stability, physicochemical properties (soluble solids, pH, water activity, color), and rheological parameters (flow behavior and viscosity) of the samples were determined. All the evaluated parameters were significantly affected (p &lt, 0.05) by the type and quantity of emulsifier or stabilizer used. At the 0.5% total usage level, the optimum stabilizer and emulsifier combination was that of 66% xanthan gum and 34% lecithin. A further increase of lecithin in the mixture caused a decrease in the colloidal stability of the sample. Irrespective of emulsifier and stabilizer type and quantity, all samples exhibited shear-thinning flow behavior, with samples containing xanthan gum being more pseudoplastic than the others. The prediction model for the visual stability index found in this study may be used by the industry to formulate similar beverages for better colloidal stability.