Description

Abstract: Response surface methodology was used to profile and characterize formulations of chocolate peanut spread. A constrained mixture design for 36 different formulations with varying peanut (P), chocolate (C) and sugar (S) was used. A processing variable, roast (R), was included where peanuts were roasted to light, medium and dark levels. A descriptive panel (n = 10) identified and rated 24 attributes, using 150-mm unstructured line scales. Regression analysis was performed and models were reduced. Models having R2 > 0.70 were selected for prediction. Contour maps were constructed to: (1) visualize the effects of mixture components and roasting level and (2) characterize optimum formulations at light, medium and dark, which were determined as (30