Consumer-based optimization of peanut chocolate bar using response surface methodology

CRSP:   |  Region:   |  Topic:   |  Database:

E.M. San Juan; E.V. Edra; E.N. Fadrigalan; A.O. Lustre; A.V.A. Resurreccion

Type of Document:
Scholarly Article


Journal of Food Processing and Preservation

Date of Publication:

Place of Publication:
Not Available


Abstract: 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

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