| Autor: |
San Juan, Edith M., Edra, Ermina V., Fadrigalan, Evangeline N., Lustre, Alicia O., Resurreccion, Anna V. A. |
| Předmět: |
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| Zdroj: |
Journal of Food Processing & Preservation; Jun2005, Vol. 29 Issue 3/4, p208-227, 20p, 3 Diagrams, 4 Charts |
| Abstrakt: |
The acceptability of the sensory properties of a peanut-chocolate bar was optimized for consumer acceptance using response surface methodology. The factors studied included sugar, peanuts, cocoa powder and a process variable, degree of roast. Twenty-seven peanut-chocolate bar formulations with two replications were evaluated for consumer acceptance (n = 168) for overall liking and acceptance of color, appearance, flavor, sweetness and texture using 9-point hedonic scales. In terms of overall liking, the use of dark-roasted peanuts received the largest number of acceptable formulations when compared to the medium- and light-roasted peanuts. Sensory evaluation indicated that sweetness acceptance was the limiting factor for acceptability. An acceptable peanut-chocolate bar can be obtained by using formulations containing 44–54% dark-, medium- or light-roasted peanuts, 1–4% cocoa powder and 41–55% sugar. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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