Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose
Palabras clave:
Soy, Peanut, AcceptanceResumen
Objective
The aim of this research was to produce new formulations of peanut “paçoca” candy, replacing peanut flour with Kinako flour, and check if the addition of this ingredient bears a negative impact on acceptance.
Methods
Eight formulations of peanut “paçoca” candy, sweetened with sucrose and sucralose, were prepared with partial and total replacement of peanut flour by Kinako flour. The assessment of the acceptance was carried out by 121 tasters, using the 9cm unstructured hedonic scale. Willingness to purchase the different samples was evaluated by a 5-point scale. In addition, a sociodemographic questionnaire was applied. The results were submitted to ANOVA and Tukey’s test.
Results
Most of the survey participants stated that they rarely consume soybeans and/or soy derivatives. Regarding acceptance, among the eight formulations analyzed, samples sweetened with sucrose, containing either 100% peanut flour and 50% peanut flour replaced by Kinako flour, did not differ significantly between them (p<0.05) and were the most appreciated by consumers considering the flavor and overall impression attributes.
Conclusion
The results showed that replacing peanut flour with Kinako flour in peanut “paçoca” candy is feasible and that more sensory studies are needed to add this flour to other foods, to provide the nutritional benefits present in soybean.
Citas
Cheng A, Raai MN, Zain NAM, Massawe F, Singh A, Wan‐MohtarWAAQ. In search of alternative proteins: Unlocking the potential of underutilized tropical legumes. Food Security. 2019;11:1205-15.
Universidade Estadual de Campinas (Brasil). Tabela Brasileira de Composição de Alimentos – TACO. NEPA, UNICAMP 4ª edição revisada e ampliada [Ebook]. Campinas: Unicamp; 2011 [cited 2017 Fev. 08]. Available from: http://www.nepa.unicamp.br/taco/contar/taco_4_edicao_ampliada_e_revisada.pdf?arquivo=taco_4_versao_ampliada_e_revisada.pdf
Duque-Estrada P, Kyriakopoulou K, Groot W, Van der Goot AJ, Berton-Carabin CC. Oxidative stability of soy proteins: from ground soybeans to structured products. Food Chem. 2020;126499. https://doi.org/10.1016/j.foodchem.2020.126499
Carrão-Panizzi MC, Mandarino JMG. Kinako: um alimento funcional da soja de fácil utilização. Embrapa Soja. 2001. [cited 2017 Fev. 12]. Available from: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/105492/1/ID-1797.pdf
Mendoza Meza DL, AhumadaBarraza C, Roa Mercado C. Efecto de lasisoflavonas de la soja enlasaludósea de adultos y niños. Salud Uninorte. 2015;31:138-52. https://doi.org/10.14482/sun.31.1.6087
Lima JR, Garruti DDS, Bruno LM, Araújo ÍM. Nobre ACOS, Garcia LGS. Replacement of peanut by residue from the cashew nut kernel oil extraction to produce a type paçoca candy. J Food Process Preserv. 2017;41(2):e12775. https://doi.org/10.1111/jfpp.12775
Stone, H. Example food: what are its sensory properties and why is that important? 2018; npj Sci Food. 2018;2:11. https://doi.org/10.1038/s41538-018-0019-3
Walkeling IN, MacFie JH. Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Qual Pref. 1995;6:299-308.
Stone H, Sidel J, Sensory evaluation practices. 3th ed. Redwood City: Academic Press, 2004.
Padhi EMT, Ramdath DD, Carson SJ, Haroke A, Blewett HJ, Wolever TMS, et al. Liking of soy flour muffins over time and the impact of a health claim on willingness to consume. Food Res Inter. 2015;77(3):491-7.
Dotto DMR, Colpo RR, Iop SCF, Cirolini A. Percepção dos consumidores de soja e derivados na cidade de Júlio de Castilhos (RS) – Brasil. Rev Agro Meio Amb. 2015;8(3):585-600.
Arruda EF, Oliveira A, Oliveira AD. Avaliação de sorvete tipo iogurte à base de soja com a adição de microrganismos probióticos. Rev Inter Episteme Transversalis. 2015;9(2).
Romanchik-Cerpovicz JE, Abbott AE, Dent LA. Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. J Am Diet Assoc. 2011(12):1912-6. https://doi.org/10.1016/j.jada.2011.09.007
Faria WCS, Giordani MA, Arcas AS, Cavenaghi DFLC, Oliveira AP, Santos JF, et al. Novel soybean-based high protein bar rich in isoflavones improves insulin sensitivity in diabetic Wistar rats. J Food Sci Technol. 2018;55:21-32. https://doi.org/10.1007/s13197-017-2753-y
Mariani M, Oliveira VR, Faccin R, Rios AO, Venkze JG. Elaboração e avaliação de biscoito sem glúten a partir farelo de arroz e farinhas de arroz e de soja. Brazilian J Food Technol. 2015;18(1):70-8. https://doi.org/10.1590/1981-6723.6514
Morais EC, Pinheiro ACM, Nunes CA, Bolini HMA. Multiple time-intensity analysis and temporal dominance of sensations of chocolate dairy dessert using prebiotic and different high-intensity sweeteners. J Sensory Studies. 2014;29:339-50.
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2022 Mayra Fernanda Sousa CAMPOS, Cecília Teresa Muniz PEREIRA, Alessandra Cazelatto de MEDEIROS, Helena Maria André BOLINI
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
