Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa
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:10.1002/ts.210)Full text not available from this repository.
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.
|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 / Department / Research Groups:||Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
|Last Modified:||11 Nov 2011 12:06|
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