Development and optimization of chocopeanut spread

摘要: The recent nationwidesurvey on Filipino consumers' preferences for peanut butter revealed that peanut butter consumers would want to have added flavors in their peanut butter. The flavor that is most preferred by consumers is chocolate. Development of a choco-peanut spread would encourage growth and diversification in the consumption of peanut products since consumers are given new and better choices. The study was conducted to develop and optimize a choco-peanut spread that is acceptable to the consumers using mixture response surface methodology. Specifically, the best type of chocolate flavor was determined and the roasting time at 140 C and amounts of chocolate, peanuts, and sugar in the formulation were optimized. A three-variable (amounts of peanuts, chocolate flavor, and sugar) constrained mixture design was used for each of two types of chocolate flavors (cocoa powder and chocolate syrup) studied to optimize the formulation for a choco-peanut spread that is acceptable to the consumers. In addition, the effect of roasting time (40, 50, and 60 min) at 140 C was likewise studied. Descriptive sensory analysis and consumer acceptability tests were conducted on the products. Regression analysis was performed and optimum conditions were determined using mixture response surface methodology. A choco-peanut apread that is acceptable to the consumers may be produced using either cocoa powder or chocolate syrup. When using cocoa powder, a choco-peanut spread that is acceptable to the consumers may be produced with any of the combinations of of 69-79% peanuts, 15-25% sugar, and with a maximum of 6 …