Tomlins, Keith, Rukuni, Tunga, Mutungamiri, Angeline, Mandeya, Sheila and Swetman, Anthony (2007) Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa. Tropical Science, 47 (4). pp. 165-182. ISSN 0041-3291 (doi:https://doi.org/10.1002/ts.210)

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Abstract

This study explored how sensory attributes and consumer acceptability of peanut butters varied with differing roasting times (40 to 55 min) and storage times (up to 48 weeks) for shelf-life testing. Quantitative descriptive analysis generated sensory terms that were appropriate to the local situation. Increased roasting time was associated with the sensory attributes brown colour, roasted taste and burnt taste. Consumer acceptance varied among consumers with two preferred roasting times of either 40 min (67% of consumers) or 50 min (23% of consumers). This was related to distinct peanut flavour profiles. During the storage study of five selected butters consumer acceptability did not alter with storage period. Sensory testing, however, was more sensitive to product changes: sensory attributes that varied with storage were sticky texture, stale odour and sweetness.

Item Type:	Article
Uncontrolled Keywords:	peanut butter, groundnuts, sensory testing, consumer preference, roasting time, storage, shelf life, Arachis hypogaea
Subjects:	T Technology > TP Chemical technology T Technology > TX Home economics
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:	Publisher Organisation
Last Modified:	29 Jan 2020 13:02
URI:	http://gala.gre.ac.uk/id/eprint/2403

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