Publication
Utilization of Peanut Fines in the Optimization of Peanut Polvoron Using Mixture Response Surface Methodology
Details
Author(s):
EM San Juan; EV Edra; JM Sales; AO Lustre; AVA Resurreccion
Type of Document:
Scholarly Article
Publisher/Journal:
International Journal of Food Science and Technology
Date of Publication:
2002
Place of Publication:
Not Available
Links
Description
Abstract: 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
