CONSUMER ACCEPTABILITY, SENSORY AND INSTRUMENTAL ANALYSIS OF PEANUT SOY SPREADS

Abstract

ABSTRACT Textural properties of commercial peanut butter, commercial soy nut spread and three formulated peanut soy spreads with 8, 14, and 20% isolated soy protein were characterized using the Texture Analyser TA.TX2 ® Significant differences were found between the textural parameters of the treatments (α=0.05). Testing of color, aroma and textural attributes by a descriptive analysis panel indicated significant differences existed between the treatments. Based on consumer acceptability testing using a three‐point acceptability scale, the three peanut soy spreads were acceptable products. A mathematical relationship (R 2 = 0.5) existed between the sensory descriptor aroma and consumer acceptability, and between superior quality (tastes great) and aroma and mouthcoating. No significant relationships were observed between instrumental and consumer acceptability testing.