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CONSUMER‐BASED OPTIMIZATION OF PEANUT‐CHOCOLATE BAR USING RESPONSE SURFACE METHODOLOGY
Author(s) -
SAN JUAN EDITH M.,
EDRA ERMINA V.,
FADRIGALAN EVANGELINE N.,
LUSTRE ALICIA O.,
RESURRECCION ANNA V.A.
Publication year - 2005
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2005.00024.x
Subject(s) - sweetness , dark chocolate , food science , flavor , mathematics , sugar , response surface methodology , roasting , chemistry , statistics
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.