Sensory Analysis of Peanut‐based Imitation Cheese Spread

Abstract

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.

Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts

“…The L and C values obtained are in general agreement with the values reported by Santos (1987) for water extracted peanuts. When a light colored product is desired, a process which maximizes L and minimizes C would be ideal.…”

“…2). The loss of chroma may be due to leaching of pigments into the water during extraction (Santos, 1987). It appears from the results that heating with continuous stirring promoted leaching.…”

“…Brown and co-workers (1972) suggest that the "beany" flavor may also be due to other aldehydes such as pentanal, octanal, nonanal, and decanal. Santos (1987), using three processing methods (water extraction, dry heating, and steam extraction) to prepare peanut pastes, found that the water extraction procedure produced a paste with the lightest color and most bland flavor. She used an extraction temperature of 66°C and extraction times of 5 min, for the first extraction and 20 min each for the next two extractions.…”

Development of a Hull‐Less Pumpkin (Cucurbita pepo L.) Seed Oil Press‐Cake Spread

“…The most commonly produced oilseed spread is peanut butter. However, other oilseeds have been used to prepare spreads, such as: sunflower seeds (Dreher and others 1983), peanut butter and chocolate spread (Yeh and others 2003), peanut‐based imitation cheese spread (Santos and others 1987), as well as other types of spreads. The texture properties of table spreads, such as hardness, as related to their spreadability, and visible oil separation on the surface, are commonly used to describe the spread's quality, and to predict consumers’ acceptance.…”

Characterization of the Textural Properties of Spreadable Peanut Based Products 1

“…A constraint to such an endeavor is the utilization of peanuts. One product which has been developed is peanut paste, a spreadable product that is light in color and bland in flavor (Santos et al 1987; Santos et al 1989). It is envisioned to serve as a base ingredient for products such as cheese, chocolate, meat and fruit flavored K .…”