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Texture and flavor influences acceptance of soynut butter
Author(s) -
Kandiah Jay,
Page Christine
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a595-d
Subject(s) - nut , flavor , food science , peanut butter , taste , soy milk , mathematics , biology , engineering , structural engineering
Although soy products have emerged as a nutritionally valuable component in the diet, some stigma still remains as to the acceptability of soy products. The objective of this research was to compare taste acceptability of soy nut butter with peanut butter. Using a 9‐point hedonic scale, 633 participants (males ‐380, females ‐253; 18–25 years and greater than or equal to 26 years) evaluated 3 flavors of soy nut butter. The flavors of soy nut butter were compared with peanut butter and evaluated for appearance, texture, flavor and overall acceptability. Using a scale from 1 (dislike extremely) to 9 (like extremely) participants rated each of the four nut butters on appearance, texture and flavor. Overall acceptability of the nut butters was determined based on average ratings obtained for appearance, texture and flavor. Irrespective of gender, the appearance and flavor of the creamy with honey soy nut butter received the highest rating (mean 6.76 and 6.20). Participants liked the texture of the creamy soy nut butter the most (mean 6.49). Females ranked higher the creamy with honey and creamy soy nut butters. Peanut butter had the lowest rating from females. Males 18–25 years rated the creamy with honey soy nut butter the highest (mean 6.46) while those greater than or equal to 26 rated the creamy soy nut butter the highest (mean 6.46). In conclusion, while appearance of the nut butters did not seem to influence participants, texture and flavor of the creamy with honey and creamy soy nut butters were preferred over the chocolate or peanut butter. This study indicates that the creamy varieties of soy nut butter may be used as an acceptable alternate to peanut butter.