Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach

Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarely found on the market, even in developed countries. The current study used mixture design and product matching approaches to develop and optimize peanut-based beverages. Sensory drivers of consumer acceptability were also determined. Optimization focused on maximizing overall consumer acceptability by varying two independent variables that constituted 16% of the beverage by weight: peanut paste (PP) and malted milk powder (MMP). The optimal proportions of the PP and any type of MMP, in the two-component mixture, were 0.6 and 0.4, respectively. Maintaining all other factors as constant, model validation results showed that the model could predict overall liking of the peanut-based beverages with 96% accuracy when the proportions of PP and MMP are known. The samples that were perceived, by the consumers, to be thick, creamy, and smooth had significantly higher (p <= 0.05) overall liking scores than those that were perceived to be watery, grainy, and whitish. Based on the findings, acceptable peanut-based beverages were developed and can be scaled up despite using non-defatted peanuts in the formulation.

Automated summary

Development and optimization of acceptable peanut-based beverages were achieved through mixture design and product matching approaches, addressing challenges related to sensory properties and consumer acceptability. The study identified sensory drivers of consumer acceptability and determined the optimal proportions of peanut paste and malted milk powder in the beverage mixture. The findings contribute to the development of peanut-based beverages that can be scaled up for production.