Six formulations of an imitation cheese spread were prepared by mixing cheese flavoring, coloring, salt and buttermilk powder into a bland, light colored peanut paste. Three levels of flavoring (4, 6, and 8%) and two levels of salt (0.5 and 1.0%) were used. Hedonic responses of 200 Filipino consumers to the formulations were obtained. Results indicated that of the six formulations two (4% flavoring/l% salt and 6% flavoring/O.5% salt) were preferred. Compositional analysis, instrumental texture and color of the formulations and three commercial cheese spreads were determined. Compared to commercial cheese spreads, the peanut-based samples had higher protein and oil contents and lower moisture indicating a more nutritious, potentially shelfstable product.
The purpose of this studv was to develop an imitation cheese spread from Deanut paste. Sensory scores for flavor, color, overall acceptability and purchase intention by laboratory and consumer-type panels using magnitude estimation scaling were determined. Color measurements (L. a, 6 ) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. N o preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% A nnato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analpsis data shows the samples with high levels of color were perceived as having a stronger flavor.
A spread made from light colored, bland peanut paste flavored with cheese, meat, fruit or chocolate would enhance the probability of increased utilization of peanuts. The effect of particle size on quality of pastes prepared from whole peanut kernels subjected to water extraction (WE) and chopping was determined. Results indicated that the paste prepared from coarsely or moderately chopped peanuts was found to be light in color and have the lowest flavor intensity scores. Paste prepared from finely chopped peanuts had the darkest color among all treatments.
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