Revista de Nutrição Rev Nutr. 2021;34:e200293 PEANUT PAÇOCA CANDY ACCEPTABILITY 1 https://doi.org/10.1590/1678-9865202134200293 CC BY ORIGINAL 1 Universidade Estadual de Campinas, Departamento de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos. R. Monteiro Lobato, n. 80, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, SP, Brasil. Correspondence to: M.F.S. CAMPOS. E-mail: <mayra.campos@blv.ifmt.edu.br>. How to cite this article Campos MFS, Pereira CTP, Medeiros AC, Bolini HMA. Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose. Rev Nutr. 2021;34:e200293. https://doi.org/10.1590/1678-9865202134200293 Acceptability of peanut candy with different proportions of Kinako soy flour and substitution of sucrose by sucralose Aceitabilidade de paçoca de amendoim com diferentes proporções de Farinha de soja Kinako e substituição da sacarose por sucralose Mayra Fernanda Sousa CAMPOS 1 0000-0002-1823-8151 Cecília Teresa Muniz PEREIRA 1 0000-0001-9023-0683 Alessandra Cazelatto de MEDEIROS 1 0000-0002-3539-1713 Helena Maria André BOLINI 1 0000-0001-9841-4479 A B S T R A C T Objective The aim of this research was to produce new formulations of peanut “paçoca” candy, replacing peanut flour with Kinako flour, and check if the addition of this ingredient bears a negative impact on acceptance. Methods Eight formulations of peanut “paçoca” candy, sweetened with sucrose and sucralose, were prepared with partial and total replacement of peanut flour by Kinako flour. The assessment of the acceptance was carried out by 121 tasters, using the 9cm unstructured hedonic scale. Willingness to purchase the different samples was evaluated by a 5-point scale. In addition, a sociodemographic questionnaire was applied. The results were submitted to ANOVA and Tukey’s test.