15F-32 |
Development and optimization of a chocolate peanut spread using response surface methodology |
C. A. CHU and A. V. A. Resurreccion. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797 Peanut butter is a nutritious stable food and ingredient. Using chocolate flavor to compliment peanut butter has been successful in the marketplace. Development of chocolate peanut spread would increase consumption of peanuts by creating an alternative product for peanut utilization. The objective of this study was to develop a chocolate peanut spread that has acceptable flavor and textural qualities. Specific objectives of this study were to (1) determine sensory profiles and consumer acceptance of a chocolate peanut spread with varying levels of peanut, chocolate syrup, sugar, and roast and (2) optimize chocolate peanut spread using response surface methodology (RSM). A 3-component constrained simplex lattice design was used. Thirty-six formulations of chocolate peanut spread with varying levels of peanut, chocolate syrup, sugar, and roast (P, C, S, R) were processed. Two replications were processed and rated. A consumer panel (n=60) evaluated all samples for spreadability, overall acceptability, appearance, color, flavor, sweetness and texture/mouthfeel using a 9-point hedonic scale. A trained descriptive panel (n=10) evaluated 24 attributes using 150-mm unstructured line scales. Predicted optimum formulations for chocolate peanut spread were combinations of: peanut 32-46%, chocolate syrup 24-41%, sugar 21-30%, roast level, corresponding to Hunter L-values, 46.5-51.0. Acceptability was >6.5 for all attributes except for sweetness, which had an acceptability of >6.0. Mean descriptive intensities for a formulation in the optimized area (45, 25, 30, 50) were brown color 105.9, surface oiliness 51.0, surface smoothness 85.6, stickiness to lips 53.8, graininess 20.6, slipperiness 90.5, firmness 86.7, adhesiveness 101.9, cohesiveness of mass 82.9, mouth coating 31.7, roasted peanutty 42.0, cocoa 39.6, peanut butter 44.6, sweet 92.7, raw beany 1.8, woody 7.0, oiliness 13.9, burnt 1.1, milky 17.3, oxidized 0.4, throat burn 0.7, salty 10.7, bitter 11.8, spreadability 85.1. Results indicate the chocolate peanut spread product has potential for high consumer acceptability in the marketplace.
Session 15F, Product Development
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