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Sensory, microbiological and physical-chemical analysis of peanut extract enriched with strawberry pulp

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2016 ASABE Annual International Meeting  162460142.(doi:10.13031/aim.20162460142)
Authors:   Rayane Letícia de Oliveira Castro, Niédja Marizze Alves Cezar, Nahyara Batista Caires Galle, Maria Isabel Postil Silva, Ailyn De Oliveira Vilela
Keywords:   food, food processing, food quality, physical properties, tests.

Abstract. One of the biggest problems found in developing countries is deficiency in the intake of protein by the poor population, which demand incentive policies to consume vegetable proteins with low cost and good quality. Therefore, the production of ready mixed drinks vegetable based may be used in order to improve nutritional characteristics, as well as the addition of fruits. The aim of this work was to evaluate the physical-chemical, microbiological and sensory characteristics of the water-soluble peanut extract enriched with strawberry pulp in formulations P50: EA50 and P60: EA40. The beverages were characterized as their moisture, ash, dry matter, pH, sensory acceptance and microbiological analysis. The sensory evaluation revealed that the beverage with the highest concentration of strawberry pulp (60P: 40E) had greater acceptance related to beverage with lower concentration (50P: 50E) in the categories of buying intent and some of the sensory attributes. As a result of physical-chemical, microbiological and sensory analysis there is the possibility of making a beverage based on peanut enriched with fruit pulp and a good potential for marketing.

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