Consumer-Based Optimization and Product Profiling of Garlic-Flavored Oven-Roasted Peanuts

An optimization study of food products is important to be able to develop a nutritious and least costly product using the most efficient processing method. In this study, optimization of an oven-roasted peanut product was done. A two-factor factorial experiment with three levels of garlic solution (4,6, &8 w/w) and roasting time (40, 45 & 50 min) was conducted. Consumer acceptance test and specturm descriptive analysis were done using the 9-point Hedonic scale and 15-cm semi-structrued line, respectively. Roasting time had significant effects on all sensory parameters studied. Garlic level significantly affected fracturability. The optimum combination of 4-8% (w/w) garlic solution and below 47 min roasting time produced a product with acceptability scored of >6.50. Verification study showed the predictive ability of the model which implies that the processor has confidence to choose any combination from the above-mentioned values. Product quality specifications and intensity for color, garlic aroma, hardness, crunchiness, fracturability, toothpacking, saltiness, garlic taste, bitterness taste, peanutty taste and roastedness flavor were established.