Description

Abstract: Interest in utilization of peanut and soy proteins in traditional as well as novel nutritious foods is growing. Hence, their functional and nutritional benefits were combined in a chocolate-flavored, protein-based beverage. Optimization using Response Surface Methodology (RSM) was done to achieve desirable physical and sensory character-istics. To determine optimum ranges of peanut, soy, and chocolate syrup, various pilot-plant scale beverage formulations were evaluated. Chocolate syrup was prepared by incorporating key ingredients (sweeteners, stabilizer, emulsifier, and flavor additives) in water and heating this blend to 75