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Development of Chocolate-Flavored, Peanut-Soy Beverage

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Development of Chocolate-Flavored, Peanut-Soy Beverage DEVELOPMENT OF CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE by RASHMI PRAKASH DESHPANDE (Under the Direction of Manjeet Singh Chinnan) ABSTRACT 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 (X1:30.56%-58.70%), soy (X2:28.26%-43.52%), and chocolate syrup (X3:13.04%-25.93%) yielded 28 formulations for sensory evaluation. Commercial chocolate milk was used as a control. Optimization of sensory data was done using response surface methodology. Since control ratings were 6-7, the 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% X1, 31.2%-42.9% X2, and 22.4%-24.1% X3; and for soy protein isolate 35.8%-47.6% X1, 31.2%-43.5% X2, and 18.3%-23.6% X3. A formulation with 43.9% peanut, 36.3% soy protein isolate, and 19.8% chocolate syrup had the highest consumer acceptability. Soy protein isolate performed better than soy flour and gave beverage characteristics closer to that of control. INDEX WORDS: Chocolate-flavored, peanut-soy beverage, Soy flour, Soy protein isolate, Extreme vertices constrained mixture design, Sensory evaluation, Response surface methodology (RSM), Consumer acceptability DEVELOPMENT OF CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE by RASHMI PRAKASH DESHPANDE B. Tech., Laxminarayan Institute of Technology, Nagpur University, India, 1999 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2004 © 2004 Rashmi Prakash Deshpande All Rights Reserved DEVELOPMENT OF CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE by RASHMI PRAKASH DESHPANDE Major Professor: Manjeet S. Chinnan Committee: Robert D. Phillips Philip E. Koehler Electronic Version Approved: Maureen Grasso Dean of the Graduate School The University of Georgia December 2004 iv DEDICATION To Aai, Baba and Kanchu Their encouragement at every tiny little moment led to this life-long achievement. Their love and support is my biggest asset and I am fortunate to have their blessings with me, always! v ACKNOWLEDGEMENTS I extend sincere thanks to my major professor Dr. Manjeet S. Chinnan for his remarkable guidance, careful attention, and timely encouragement. I thank my committee members Dr. Robert D. Phillips, and Dr. Philip E. Koehler for their valuable input. Special thanks to Ms. Kay McWatters for her methodical guidance and diligent contribution towards successful sensory evaluation of the new product developed. Exploring all the possibilities under their direction and supervision was a great pleasure. I am grateful to the United States Agency for International Development/ Peanut Collaborative Research Support Program (USAID/Peanut CRSP) for their financial support. I would like to thank various companies for the supplies used in my research. I would also like to thank Mr. Glenn Farrell and Mrs. Vijayalakshmi Mantripragada (VJ) for their technical assistance and friendly encouragement throughout my work. I appreciate the cooperation and help provided by Mrs. Sue Ellen McCullough in conducting sensory tests, Dr. F. K. Saalia and Mr. Jerry Davis in statistical data analysis, and all the consumer sensory test panelists from various departments of The University of Georgia, Griffin Campus. Being a part of Engineering Laboratory felt like ‘family away from home’, because of the care and affection of all my friends, especially VJ. I enjoyed the jovial company of my colleagues, Sharon, Srisuwan, Worapong, Nikolina, Dida, Emine, Dharmendra, and Sudeep in making my work easy, yet keeping me motivated. vi TABLE OF CONTENTS Page ACKNOWLEDGEMENTS............................................................................................................ v LIST OF TABLES......................................................................................................................... ix LIST OF FIGURES ....................................................................................................................... xi CHAPTER 1 ................................................................................................................................... 1 INTRODUCTION ...................................................................................................................... 1 Beverage business and current market trends....................................................................... 1 Why a new beverage product?................................................................................................. 3 Role of consumers in the new product development ............................................................. 5 Development of a chocolate-flavored, peanut-soy beverage ................................................. 6 CHAPTER 2 ................................................................................................................................. 12 LITERATURE REVIEW ......................................................................................................... 12 Sources of protein for a nutritional beverage....................................................................... 12 Peanut (Arachis hypogeae L.) as a source of protein ............................................................ 13 Soybean as a source of protein............................................................................................... 16 Key ingredients of the nutritional beverage ......................................................................... 21 Processing parameters for the nutritional beverage............................................................ 26 Analyzing beverage products: Important physical attributes............................................ 35 Analyzing beverage products: Important sensory attributes ............................................. 38 Sensory Evaluation ................................................................................................................. 41 Experimental design for sensory evaluation......................................................................... 46 vii Conducting a well organized sensory test............................................................................. 48 Response surface methodology and product optimization.................................................. 49 CHAPTER 3 ................................................................................................................................. 75 FORMULATION AND PROCESSING PROTOCOL OF A CHOCOLATE-FLAVORED PEANUT-SOY BEVERAGE ................................................................................................... 75 ABSTRACT.............................................................................................................................. 76 INTRODUCTION .................................................................................................................... 77 MATERIALS AND METHODS.............................................................................................. 80 RESULTS AND DISCUSSION............................................................................................... 84 CONCLUSIONS....................................................................................................................... 93 REFERENCES ......................................................................................................................... 94 ACKNOWLEDGEMENTS...................................................................................................... 98 CHAPTER 4 ............................................................................................................................... 109 SENSORY ATTRIBUTES AND CONSUMER ACCEPTABILITY OF NEW CHOCOLATE- FLAVORED PEANUT-SOY BEVERAGE........................................................................... 109 ABSTRACT............................................................................................................................ 110 INTRODUCTION .................................................................................................................. 111 MATERIALS AND METHODS............................................................................................ 114 RESULTS AND DISCUSSION............................................................................................. 121 CONCLUSIONS..................................................................................................................... 131 REFERENCES ....................................................................................................................... 133 ACKNOWLEDGEMENTS.................................................................................................... 137 CHAPTER 5 ............................................................................................................................... 149 viii OPTIMIZATION OF A CHOCOLATE-FLAVORED, PEANUT-SOY BEVERAGE USING RESPONSE SURFACE METHODOLOGY (RSM) AS APPLIED TO CONSUMER ACCEPTABILITY DATA ..................................................................................................... 149 ABSTRACT...........................................................................................................................
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