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Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology
Author(s) -
San Juan Edith M.,
Edra Ermina V.,
Sales Jocelyn M.,
Lustre Alicia O.,
Resurreccion Anna. V. A.
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01065.x
Subject(s) - sugar , flavour , response surface methodology , peanut butter , food science , texture (cosmology) , mathematics , added sugar , peanut oil , chemistry , computer science , artificial intelligence , statistics , raw material , organic chemistry , image (mathematics)
Summary 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.