Elaboration, nutritional and sensory analysis of peanut butter plus milk chocolate
Abstract
This work has as its theme the elaboration, nutritional and sensory analysis of peanut butter plus milk chocolate, since peanut butter plus chocolate is very nutritious, bringing several benefits, as chocolate is a source of proteins, fats, calcium, magnesium, iron, zinc, vitamins E, B1, B2, B3, B6, B12 and C, in addition to being rich in carbohydrates and bioactive compounds. Five formulations of peanut pastes were elaborated using the concentrations of 0%, 10%, 20%, 30% and 40% of milk chocolate, respectively. It was observed that the greater the amount of milk chocolate added to peanut butter, the less energetic the product is made. Due to the data obtained through this study, it is concluded that the elaboration of peanut butter with the addition of 40% milk chocolate presented satisfactory results in relation to the characteristics of appearance, color, texture, flavor and global acceptance, obtaining averages greater than 7 (seven), and also pointed out acceptable responses in the microbiological and nutritional analyses. In addition, it proved to have a great capacity to be marketed, since it reached an index of 80% in terms of purchase intention.
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Copyright (c) 2024 Franky Soedirlan Resosemito , Edney Harrison Ferreira Leal, Wendel Jefferson Reis da Silva, Hostilio Caio Pereira da Costa Filho, Elisvanda Ramos dos Santos, Fabiane de Carvalho Sousa, Poliana dos Santos Bezerra, Adrielle de Assunção AlmeidaAuthor(s)
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Franky Soedirlan Resosemito
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Edney Harrison Ferreira Leal
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Wendel Jefferson Reis da Silva
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Hostilio Caio Pereira da Costa Filho
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Elisvanda Ramos dos Santos
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Fabiane de Carvalho Sousa
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Poliana dos Santos Bezerra
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Adrielle de Assunção Almeida