Development of chocolate-flavored, peanut-soy beverage
Deshpande, Rashmi Prakash
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A novel formulation and pilot-plant scale processing protocol was developed for a protein-based, nutritious beverage. Roasted peanut and chocolate flavors were utilized to enhance acceptability and soy flour or soy protein isolate to improve nutritional profile. Extreme vertices, constrained- mixture design for peanut (X 1:30.56%-58.70%), soy (X 2:28.26%-43.52%), and chocolate syrup (X3:13.04%-25.93%) yielded 28 formulations for se nsory evaluation. Co mmercial chocolate milk was used as a control. Optimization of sensory data was done using response surface methodology. Since control ratings were 6-7, th e regions of maximum consumer acceptability for each sensory attribute were ratings 5.0. Optimum formulations for soy flour were all combinations of 34.1%-45.5% X 1, 31.2%-42.9% X 2, and 22.4%-24.1% X 3; and for soy protein isolate 35.8%-47.6% X 1, 31.2%-43.5% X 2, and 18.3%-23.6% X 3. A formulation with 43.9% peanut, 36.3% soy protein isol ate, and 19.8% chocolate syr up had the highest consumer acceptability. Soy protein isol ate performed better than soy flour and gave beverage characteristics closer to that of control.