Product Development of Peanut Snacks using Isomaltulose as Sugar Substitutes

Abstract

The objectives of this research were to study the appropriate amount of isomaltulose (palatine) and coconut in peanut snacks and to study the consumer acceptance of healthy peanut snacks.This research studies the five ratios between sugar and isomaltulose at 100:0 (control formula), 75:25, 50:50, 25:75, and 0:100, using 100 samples of general people. It was found that the ratio at 75: 25, the consumer accepted the odor, taste, and texture of the product at the highest level (p<0.05). Moreover, this ratio was studied with young coconut and tender coconut at %, 10%, and 15%. The sensory evaluation results from 50 panelists revealed that the product added with isomaltulose and young coconut at 15% had the highest acceptance in odor, taste, and texture. In addition, consumer acceptance of peanut snacks using isomaltulose as a sweetener instead of sugar was 100%. Calculated as 100 %, the decision to purchase was 82%. The nutritional value per serving unit (100 g) consisted of fat, protein, and carbohydrates 9%, 9%, and 42%, respectively, with a total energy of 290 Kilocalories.