Elaboration and Sensory Analysis of a Peanut Candy with Substitution of Dairy Ingredients by Soy Derivatives

• Autor(a) principal: Silveira Scheffer Lopes , Cintia
• Data de Publicação: 2023
• Outros Autores: Arnhold Pagnussatt , Fernanda, Gonçalves Veiga, Itiara
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vetor (Online)
• Texto Completo: https://periodicos.furg.br/vetor/article/view/15271
• topic: Pé de Moça; Soy Condensate; Lactose-Free; Innovation; Product development; food tecnology; Pé de moça; Condensado de soja; Sem lactose; Inovação; desenvolvimento de produto; Tecnologia de alimentos

The innovation process most adopted by the food industry is development of new products, focusing on consumers with restrictive diets, such as lactose intolerance. The main of this work was to develop a product based on peanut and soy condensate, the candy pé de moça, to supply a market niche not exploited by the candy industries of Santo Antônio da Patrulha / RS. Roasted and peeled peanuts, crystal sugar, soy condensate, glucose and vegetable fat were used. The effect of the addition of condensed milk flavor was evaluated. Physicochemical, microbiological, and sensorial analyzes were performed. The candy was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, soluble solids, and color. Microbiological analyzes (thermotolerant coliforms and Salmonella sp) showed absence of both microorganisms. The degree of acceptance of lactose free candy using hedonic scale was greater than 80% in all evaluated attributes. The purchase intent revealed that more than 80% of the consumers would certainly or probably buy the product.