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Digitale Medien

SENSORY ANALYSIS OF PEANUT-BASED IMITATION CHEESE SPREAD (1987)

SANTOS, B.L. ; KOEHLER, P.E. ; RESURRECCION, A.V.A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food quality 10 (1987), S. 0

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Details

ISSN: 1745-4557

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The purpose of this study was to develop an imitation cheese spread from peanut 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, b) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. No preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% Annato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analysis data shows the samples with high levels of color were perceived as having a stronger flavor.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4557.1987.tb00288.x

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