Quality Enhancement

Malundo, T.M.M.; Shewfelt, R.L.; McWatters, Kay H.; Hung, Y.-C.

doi:10.1007/978-1-4615-5975-7_23

Quality in Frozen Foods 1997

DOI: 10.1007/978-1-4615-5975-7_23

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Quality Enhancement

T.M.M. Malundo¹,

R.L. Shewfelt²,

Kay H. McWatters³

et al.

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2003

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Consumer Acceptability, Sensory and Instrumental Analysis of Peanut Soy Spreads

Dubost

Shewfelt

Eitenmiller

2003

Journal of Food Quality

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Textural propenies of commercial peanut butter, commercial soy nut spread and three fonnulated 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 (a = 0.05). Testing of color, aroma and textural attributes by a descriptive analysis panel indicated significanl 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' = 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.

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Consumer Acceptability, Sensory and Instrumental Analysis of Peanut Soy Spreads

Dubost

Shewfelt

Eitenmiller

2003

Journal of Food Quality

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show abstract

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Quality Enhancement

Cited by 1 publication

References 24 publications

Consumer Acceptability, Sensory and Instrumental Analysis of Peanut Soy Spreads

Consumer Acceptability, Sensory and Instrumental Analysis of Peanut Soy Spreads

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