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

OLMEDO R. H.; LÓPEZ P. L.; MARCHESINO M. A.; GROSSO, N.R.

Vancouver (online)

Simposio; 14th Pangborn Sensory Science Symposium; 2021

Pangborn Executive Committee- Elsevier

To shift towards a more sustainable diet, it is important to increase the proportion of plant-based products compared to those of animal origin. However, the main challenge for plant-based food development is to achieve desirable sensory attributes as these influence food choice. Ice cream stands 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 beneficial to health. The aim of the work was to elaborate frozen peanut desserts (PFD) based on peanut beverage and oil with positive sensory perceptions. Several formulations were tested: Base (peanut beverage, sugar, fully hydrogenated palm fat, carboxymethylcellulose, soy monoglycerides, guar gum, roasted peanut oil) and flavored with vanilla, strawberry and peanut butter. FPDs were obtained by mixing the ingredients, pasteurization (85°C 10 min), ripening (4-6°C), flavoring, whipping, freezing and hardening (-15°C). For the evaluation of sensory acceptability (190 participants), each panelist received 3 randomly coded samples and a survey to collect data about consumption of similar products. A 9-point hedonic scale was used for the attributes color, flavor and creaminess. Results were statistically analyzed by ANOVA and LSD test (alpha=0.05). Color and texture attributes showed acceptability values higher than 7, while scores higher than 6 were observed for flavor in all samples analyzed; significant differences were only found for the first attribute, with the highest mean score of 7.93±1.07 for strawberry-flavored FPD. In conclusion, the flavours selected for PFD base developed had suitable consumer acceptance, althought more studies requiere including other sensorial analysis (descriptive and discriminative) and other variables like diet pattern of consumers.