Abstract
Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarely found on the market, even in developed countries. The current study used mixture design and product matching approaches to develop and optimize peanut-based beverages. Sensory drivers of consumer acceptability were also determined. Optimization focused on maximizing overall consumer acceptability by varying two independent variables that constituted 16% of the beverage by weight: peanut paste (PP) and malted milk powder (MMP). The optimal proportions of the PP and any type of MMP, in the two-component mixture, were 0.6 and 0.4, respectively. Maintaining all other factors as constant, model validation results showed that the model could predict overall liking of the peanut-based beverages with 96% accuracy when the proportions of PP and MMP are known. The samples that were perceived, by the consumers, to be thick, creamy, and smooth had significantly higher (p ≤ 0.05) overall liking scores than those that were perceived to be watery, grainy, and whitish. Based on the findings, acceptable peanut-based beverages were developed and can be scaled up despite using non-defatted peanuts in the formulation.
Highlights
Malnutrition and non-communicable diseases such as cancer and cardiovascular diseases remain a global challenge [1]
Peanut paste (PP), sugar, salt, malted milk powder (MMP), and xanthan gum were used in preparing benchtop batches (5 L each) of the beverages
The xanthan gum was donated by TIC Gums Inc. (Belcamp, MD, USA), while salt and sugar were bought from Chipiku Plus Stores in Lilongwe, Malawi
Summary
Malnutrition and non-communicable diseases such as cancer and cardiovascular diseases remain a global challenge [1]. Governments worldwide have devised strategies to promote health by nudging people to consume more nutritious foods and maintain a healthy lifestyle to address this challenge. Among such nutritious foods are legumes, such as peanuts. The development of food products with acceptable sensory properties helps promote consumption. The development of peanut butter significantly improved consumption of peanuts in the U.S Peanut butter currently accounts for about half of the edible form of peanuts in the country [6]. Despite the limitation of peanut allergies and sensitivities, globally, peanuts are highly consumed in various forms
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
