Percentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control and 15 experimental formulations of peanut polvoron containing various levels of peanut fines, sugar and butter. Texture was found to be the limiting factor for the optimization of peanut polvoron. Formulations with a 9-point hedonic scale score minima of ‡6 for overall acceptance and acceptance of colour, appearance, flavour and texture were considered optimum. Optimum formulations can be obtained in all blends containing 22-36% peanut fines, 24% butter and 40-54% sugar.

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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.