| Autor: |
San Juan, Edith M., Edra, Ermina V., Sales, Jocelyn M., Lustre, Alicia O., Resurreccion, Anna. V. A. |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Aug2006, Vol. 41 Issue 7, p768-774, 7p, 3 Diagrams, 4 Charts |
| Abstrakt: |
Percentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control and 15 experimental formulations of peanut polvoron containing various levels of peanut fines, sugar and butter. Texture was found to be the limiting factor for the optimization of peanut polvoron. Formulations with a 9-point hedonic scale score minima of ≥6 for overall acceptance and acceptance of colour, appearance, flavour and texture were considered optimum. Optimum formulations can be obtained in all blends containing 22–36% peanut fines, 24% butter and 40–54% sugar. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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Plný text