Dulce de leche-like product based on water-soluble peanut extract

Abstract

This study aimed to produce a dulce de leche-like product using water-soluble peanut extract (WSPE) as a vegan substitute for cow's milk. Initially, four dulce de leche formulations were prepared using different concentrations of pasteurized milk and/or WSPE. These formulations were evaluated for proximate composition, physicochemical properties, texture, fatty acid profile, and sensory characteristics. Subsequently, the dairy-free vegan formulation was enriched with two concentrations of turmeric to enhance its functional properties. Dulce de leche formulations produced with WSPE had similar visual characteristics to conventional dulce de leche. The pH did not vary significantly across formulations. Differences in titratable acidity were significant, with the parameter ranging from 0.14 % to 0.45 %. Moisture levels were within the regulatory limit of Brazilian legislation. Protein content ranged from 4.0 to 6.4 wt%. All formulations contained low levels of lactose and were rich in unsaturated fatty acids. Turmeric addition did not alter the pH or titratable acidity but conferred a darker color to the products. Moreover, turmeric addition enhanced antioxidant properties and resulted in good sensory acceptance. These findings demonstrate that WSPE is a promising alternative to cow's milk, contributing to the development of nutritionally enhanced products and innovative plant-based formulations.