Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

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

Ugembe, Yula LU (2026)
Abstract
This thesis aimed to develop an understanding that could simplify the development
of "ready-to-use peanut (Arachis hypogaea L.) sauce commonly consumed in Mozambique,
where traditional preparation requires extensive cooking (5-6 hours). The study investigates
the effects of cooking time on phenolic compounds, sensory properties, and the impact of
different drying methods and dextrin on the sauce's microstructure and rehydration
properties. The studies were conducted as a function of cooking time, with samples removed
over time.
The key findings on polyphenol compounds identified nine distinct polyphenols and their
varying concentrations throughout the cooking process. Overall, the results indicated... (More)
This thesis aimed to develop an understanding that could simplify the development
of "ready-to-use peanut (Arachis hypogaea L.) sauce commonly consumed in Mozambique,
where traditional preparation requires extensive cooking (5-6 hours). The study investigates
the effects of cooking time on phenolic compounds, sensory properties, and the impact of
different drying methods and dextrin on the sauce's microstructure and rehydration
properties. The studies were conducted as a function of cooking time, with samples removed
over time.
The key findings on polyphenol compounds identified nine distinct polyphenols and their
varying concentrations throughout the cooking process. Overall, the results indicated that
most compounds initially increased in concentration, followed by a subsequent decrease in
the dry matter fraction.
The sensory study demonstrated that the perceived rawness, astringency, and bitterness in
the sauce first increase and then decrease during cooking. A close-to-neutral character was
obtained between 90 and 120 minutes.
The intention of the project was to design a convenient sauce with reduced preparation and
cooking time. For this purpose, different drying methods were evaluated, including spray,
roller, and convective dryers. The results showed that different drying methods produced
distinct microstructures, with spray-drying (SD) yielding light, powdery samples, and roller drying
yielding a porous sheet.
The powder's properties were investigated in the final part of the study, in which a formulation
was an encapsulant agent added, dextrin. The addition of dextrin significantly reduced free
fat levels, in particular the SD. The improved encapsulation enhanced the sauce's rehydration
properties.
In conclusion, the results from this study provided insight that is relevant for the development
of a convenient peanut sauce powder. (Less)
Please use this url to cite or link to this publication:
author
supervisor
opponent
  • Prof. Wendin, Karin, Kristianstad University, Sweden.
organization
publishing date
type
Thesis
publication status
published
subject
pages
76 pages
publisher
Department of Process and Life Science Engineering, Lund University.
defense location
Lecture Hall KC:A, Kemicentrum, Naturvetarvägen 22, Faculty of Engineering LTH, Lund University, Lund. The dissertation will be live streamed, but part of the premises is to be excluded from the live stream.
defense date
2026-04-16 09:00:00
ISBN
978-91-8104-921-3
978-91-8104-922-0
language
English
LU publication?
yes
id
492fd8dc-7649-4dd3-9610-3f61c97cf235
date added to LUP
2026-03-19 17:30:17
date last changed
2026-03-27 07:48:24
@phdthesis{492fd8dc-7649-4dd3-9610-3f61c97cf235,
  abstract     = {{This thesis aimed to develop an understanding that could simplify the development<br/>of "ready-to-use peanut (Arachis hypogaea L.) sauce commonly consumed in Mozambique,<br/>where traditional preparation requires extensive cooking (5-6 hours). The study investigates<br/>the effects of cooking time on phenolic compounds, sensory properties, and the impact of<br/>different drying methods and dextrin on the sauce's microstructure and rehydration<br/>properties. The studies were conducted as a function of cooking time, with samples removed<br/>over time.<br/>The key findings on polyphenol compounds identified nine distinct polyphenols and their<br/>varying concentrations throughout the cooking process. Overall, the results indicated that<br/>most compounds initially increased in concentration, followed by a subsequent decrease in<br/>the dry matter fraction.<br/>The sensory study demonstrated that the perceived rawness, astringency, and bitterness in<br/>the sauce first increase and then decrease during cooking. A close-to-neutral character was<br/>obtained between 90 and 120 minutes.<br/>The intention of the project was to design a convenient sauce with reduced preparation and<br/>cooking time. For this purpose, different drying methods were evaluated, including spray,<br/>roller, and convective dryers. The results showed that different drying methods produced<br/>distinct microstructures, with spray-drying (SD) yielding light, powdery samples, and roller drying<br/>yielding a porous sheet.<br/>The powder's properties were investigated in the final part of the study, in which a formulation<br/>was an encapsulant agent added, dextrin. The addition of dextrin significantly reduced free<br/>fat levels, in particular the SD. The improved encapsulation enhanced the sauce's rehydration<br/>properties.<br/>In conclusion, the results from this study provided insight that is relevant for the development<br/>of a convenient peanut sauce powder.}},
  author       = {{Ugembe, Yula}},
  isbn         = {{978-91-8104-921-3}},
  language     = {{eng}},
  publisher    = {{Department of Process and Life Science Engineering, Lund University.}},
  school       = {{Lund University}},
  title        = {{Development of ready-to-use peanut sauce : Polyphenols, Sensory Properties, Drying Technologies and Functionalities}},
  url          = {{https://lup.lub.lu.se/search/files/245288072/Yula_Ugembe_2026-PhD_Thesis.pdf}},
  year         = {{2026}},
}