Consumer-based optimization of a third-generation product made from peanut and rice flour.

摘要: Indirectly puffed snacks were produced by an extrusion process with partially defatted (12% fat) peanut flour (30%, 40%, 50%) at different levels of screw speed (200, 300, 400 rpm) and feed rate (4, 5, 6 kg/h). Extrudates dried to obtain half-products (11% 12% MC) followed puffing deep-fat frying. The snack prototypes subjected consumer acceptance test. Consumers rated higher than 6.0 (= like slightly) for all products within the experimental factor ranges on attributes crispness texture, whereas scores appearance, color, flavor, overall liking lower product containing 50% regardless rate. extruded rpm kg/h received lowest score 5.5 in a 9-point hedonic score. Predicted regression models indicated that had largest effect speed. From superimposed contour plot individual attributes, optimum region was identified as area beginning 42.0% 43.0% 4.0 rates, rising maximum 45% 4.6 rates decreasing 33.0% 34.0% rates. Verification confirmed ability predictive identify peanut-based snacks, which would be scored evaluation.