Scientific Study

A new beverage product was developed utilizing two protein-rich oilseed sources; namely peanut and soy. Medium-roasted peanut flour and chocolate flavor were incorporated to offer pleasant flavor profile. The peanut–soy combination would also improve essential amino acid profile especially that of lysine; compared with an all-peanut product. A pilot-plant scale beverage-processing protocol involved filtration; homogenization and pasteurization as the major operating steps. Beverage formulation employed a three-component constrained mixture design. The low- and high-bound constraints were determined for peanut (30.6–58.7%); soy (28.3–43.5%) and chocolate syrup (13.0–25.9%) based on lysine content; viscosity and visual stability index values of 51-mg g-1 protein; 36.9 mPa s and 1.00; respectively. The beverage formulation and processing protocol thus developed were the basis for further study on consumer acceptability of the new chocolate-flavored peanut–soy beverage.