Produção de paçoca de amendoim com redução de açúcar

Abstract

Excessive sucrose intake is one of the risk factors for chronic non-communicable diseases such as obesity, diabetes and metabolic syndrome. In this context, consumers have shown great interest in healthy and balanced food planning, seeking product options in the market that meet trends in health, well-being, practicality and convenience. With this, the objective of the work was to promote the reduction of sucrose in peanut candy using natural sweetener, xylitol as a substitute. Sensory analysis was carried out to verify the level of global acceptance of the prepared peanut candies and color and texture analysis. With the data obtained, it was possible to notice that the replacement of sucrose by xylitol in large amounts changed the physical characteristics of candies. However, the use of xylitol, as a substitute for sucrose, must beat most 25%, to maintain or improve the chemical composition, without interfering with the acceptance of the product.