Sensory acceptability of a peanut frozen dessert similar to ice cream as a potential sustainable food choice

MARCHESINO M. A.; JUNCOS N. S.; OLMEDO R. H.; GROSSO N. R.

Vancouver

Simposio; 14th Pangborn Sensory Science Symposium; 2021

Pangborn Executive Committee - Elsevier

Sensory acceptability of a peanut frozen dessert similar to ice cream as a potential sustainable food choice To shift toward a more sustainable diet, it is important to increase the proportion of plant-based food products compared to those foods of animal origin. However, the main challenge for plant-based food development is to achieve desirable sensory attributes that can positively influence the food choice. Ice creams stand out for its sensory properties,however, it is high in saturated fat, cholesterol and may contain components such as dairy and egg that are unsuitable for some consumers. On the other hand, peanuts are consumed mainly for their sensory and nutritional characteristics and also provide bioactive compounds that are beneficial to health. The aim of this study was to develop frozen peanut desserts (PFD) based on peanut beverages with desirable sensory attributes. The FPDs were obtained by mixing the ingredients (peanut beverage, sugar, roasted peanut oil and additives), pasteurization (85 °C 10 min), ripening (4-6 °C), flavoring (vanilla, strawberry and peanut butter), whipping, freezing and hardening (-15 °C). For the evaluation of sensory acceptability (190 participants), each panelist received 3 randomly coded samples and a paper ballot to collect data and information about consumption of similar products. A 9-point hedonic scale was used for the attributes color, flavor and creaminess. The results were statistically analyzed by ANOVA and LSD test (α=0.05). The color and texture attributes showed acceptability values higher than 7, while scores greater than 6 were observed for flavor in all samples analyzed. Significant differences were only found for color attribute, exhibiting strawberry-flavored FPD the highest mean score (7.93±1.07) . In conclusion, the PFD developed has a suitable consumer acceptance, although, more studies that include other sensorial analysis (descriptive and discriminative analysis) and more variables like diet patterns of consumers.