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- W1981375764 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 44–54% dark-, medium- or light-roasted peanuts, 1–4% cocoa powder and 41–55% sugar." @default.
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- W1981375764 date "2005-06-01" @default.
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- W1981375764 title "CONSUMER-BASED OPTIMIZATION OF PEANUT-CHOCOLATE BAR USING RESPONSE SURFACE METHODOLOGY" @default.
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- W1981375764 doi "https://doi.org/10.1111/j.1745-4549.2005.00024.x" @default.
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