Development of ready-to-use peanut sauce : Polyphenols, Sensory Properties, Drying Technologies and Functionalities

This thesis aimed to develop an understanding that could simplify the developmentof "ready-to-use peanut (Arachis hypogaea L.) sauce commonly consumed in Mozambique,where traditional preparation requires extensive cooking (5-6 hours). The study investigatesthe effects of cooking time on phenolic compounds, sensory properties, and the impact ofdifferent drying methods and dextrin on the sauce's microstructure and rehydrationproperties. The studies were conducted as a function of cooking time, with samples removedover time.The key findings on polyphenol compounds identified nine distinct polyphenols and theirvarying concentrations throughout the cooking process. Overall, the results indicated thatmost compounds initially increased in concentration, followed by a subsequent decrease inthe dry matter fraction.The sensory study demonstrated that the perceived rawness, astringency, and bitterness inthe sauce first increase and then decrease during cooking. A close-to-neutral character wasobtained between 90 and 120 minutes.The intention of the project was to design a convenient sauce with reduced preparation andcooking time. For this purpose, different drying methods were evaluated, including spray,roller, and convective dryers. The results showed that different drying methods produceddistinct microstructures, with spray-drying (SD) yielding light, powdery samples, and roller dryingyielding a porous sheet.The powder's properties were investigated in the final part of the study, in which a formulationwas an encapsulant agent added, dextrin. The addition of dextrin significantly reduced freefat levels, in particular the SD. The improved encapsulation enhanced the sauce's rehydrationproperties.In conclusion, the results from this study provided insight that is relevant for the developmentof a convenient peanut sauce powder.