73G-22 |
Consumer acceptance of peanut flour as a peanut butter replacement in peanut butter cookies |
K. L. ARNESON, School of Human and Consumer Sciences, Ohio University, Tupper Hall 108, Athens, OH 45701 and M. W. Duffrin. Peanuts can be cleaned, blanched, roasted, and naturally processed to obtain a fat-reduced dry peanut product called peanut flour. The reduced-fat properties of peanut flour make it a more stable product than peanut butter and it is easier to work with because it is a dry ingredient. Given the properties of peanut flour, it may prove to be a favorable replacement for peanut butter in various food formulations. Our objective was to study consumer acceptance of 12% partially defatted (PD) light peanut flour, 12% PD dark peanut flour, 28% PD light peanut flour, and 28% PD dark peanut flour as a replacement for peanut butter in peanut butter cookies (PBC) compared to PBC made with peanut butter. PBC samples were evaluated using untrained panelists (n=109) with a scorecard utilizing a hedonic scale to measure sensory characteristics. Descriptive statistics, one-way analyses of variance, and post-hoc analysis were completed using the Statistical package for the social sciences (version 10.0, 1999, SPSS, Chicago, IL). P<.05 was considered significant. PBC made with peanut butter were preferred to all samples in the sensory category of overall acceptability, with the exception of the PBC made with the 12% PD light peanut flour. No significant differences were detected between the PBC made with peanut butter and the PBC made with 12% PD light peanut flour except in the sensory category of tenderness. The PBC sample made with peanut butter rated a significantly stronger peanut flavor than the samples made with peanut flour. Data suggest that 12% PD light peanut flour may prove to be an acceptable peanut butter replacement in a PBC formula. Further research using sensory evaluation, objective measures, and nutrient analysis to aid in product development and determination of optimal peanut butter replacement using peanut flour is warranted.
Session 73G, Sensory Evaluation
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