"Pasalubong ni JENA" Nutritional And Safety Profile Assesment of Peanut Candy With Cacao
DOI:
https://doi.org/10.5281/zenodo.20730604Keywords:
DPPH Scavenging Potential, Microbial analysis, Nutrition facts, Proximate compositionAbstract
Peanut, in the form of peanut candy, is a popular commodity in the Province of Cagayan. However, previous bakers have lacked comprehensive research on the nutritional value and food safety of peanut candy. The nutrition facts label helps consumers understand the nutritional content and safety profile of food. This study aimed to develop a new food product, including nutritional information and microbiological analysis, to ensure consumer safety. The product underwent tests like proximate composition for nutrition facts, antioxidant capacity using DPPH scavenging radical and microbial analysis. Sensory evaluation was utilized to determine the general acceptability of the developed food. Probability sampling was used, with 25 trained faculty and staff participating for sensory evaluation compared with the control. Proximate composition compared with control product have shown lower crude protein, fiber, fat, moisture, and ash content, compared to the peanut candy delight’s 8.85% crude protein, 6.17% fiber, 15.15% crude fat, 7.87% moisture, and 1.57% ash. The Peanut Candy Delight with Cacao and control product was found out to be negative in yeast, molds, and salmonella. Computed nutrition facts of peanut candy has 6.0 number of servings per container, it has 50 grams of serving size. Peanut Candy has energy (kcal) 219, energy from fat (kcal) 68, total fat (g) 8 , total carbohydrates (g) 33, crude fiber (g) 3, and total protein (g) 4. The peanut candy delight with cacao, is comparable with control in terms of protein, fat, fiber, moisture, and ash, but has a significant sensory difference.
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