Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals

Abstract

ABSTRACT: Three amino acid‐balanced, vitamin‐, and mineral‐fortified peanut spreads were investigated for consumer acceptability and sensory profile. An all‐peanut spread had the highest consumers' ratings on all of the “likings”, whereas peanut/soy spread with 40.5% fat (PSSA) had the lowest ratings on the overall liking, spreadability, flavor, and texture (< 6, “like slightly”). Overall, consumers accepted all‐peanut, peanut/non‐fat dry milk spread (PSM) and peanut/soybean spread with 44.5% fat (PSSB), but not PSSA. Significant differences (α= 0.05) existed in the descriptive attributes including brown color; surface oiliness; spreadability; roasted peanutty, roasted soybean, milk, woody/hulls, and sweet flavors; stickiness; hardness, graininess; adhesiveness; cohesiveness; cohesiveness of mass; mouthcoating; mouthdryness; and adhesiveness to teeth. PSSA and all‐peanut control were significantly different on most of the textural attributes. PSM exhibited no significant difference (α= 0.05) from all‐peanut control.