Formulation of Food Products Using Peanut Milk and Its Residue

Abstract

Peanut milk is gaining popularity as a viable plant-based substitute for dairy, providing a natural and nutritious choice for people with lactose intolerance, dairy sensitivities, or those on vegan and plant-based diets. Being entirely free of lactose, it offers a comfortable and health- conscious option for a wide range of consumers. Peanut milk is made by blending peanuts and water together, and then straining it.  Two products were formulated during the research from peanut milk and its residue which was Peanut Milk custard and nutri-dense chocoballs and was treated with different ratios. The products was reconstituted in different ratios and was optimized by using multi objectives, that is to prepare the Peanut Milk Custard and Nutri-Dense Chocoballs using the selected ingredients, to evaluate the sensory acceptability of both the products to asses chemical and nutritional quality. The study was performed in lab of Food Nutrition and Public Health, Ethelind College of Community Science, SHUATS, Prayagraj. The sensory evaluation of the food products for their acceptability was conducted using a 9-point Hedonic Scale. The nutritional analysis was done by using the AOAC (2010) method. Sensory evaluation of prepared products indicated that Treatment 3 of Peanut Milk Custard (75g peanut milk + 10g custard powder + 15g jaggery) and Treatment 3 of Nutri-dense choco balls (40g peanut extract + 40g date palm + 15g almond + 5g chocolate compound) was highly acceptable with regards to colour and appearance, consistency, taste and flavour and overall acceptability.  Nutrient content of custard and nutri dense chocoballs made was found (Treatment 3) per 100g Fiber (0.54g), Fat(4.27g), Carbohydrate (9.69g), Protein(3.05g), Energy(64.7kcal) Iron (0.45mg) per 100g and Fiber (4.16g) , Fat (2.94g), Carbohydrates (12.64g), Protein (4.05g), Energy (120.4g) Iron (1.28mg) per 100g respectively. Cost of best treatment in Peanut Milk custard and nutri-dense chocoballs was Rs. 2.54 and 50.05 per 100g respectively. T3 treatment showed the highest sensory and nutritional scores, offering a viable, cost-effective alternative for functional food development. It is concluded that peanut milk and its residue based products can be a healthy and acceptable choice for consumers.