Quality characteristics and consummer acceptance of peanut cream
Petrova, T.(Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria))E-mail:[email protected] | Rujnova, M.(Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria)) | Iserlijska, D.(Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria)) | Paraskova, P.(Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria))
Peanut cream technology is developed and new products on the base of peanut butter, relative to the Bulgarian consumer taste are made. The consumers taking part in the test (n=200) evaluated using 9-point hedonic scale (from "like extremely" to "dislike extremly") two peanut cream variants: 1) peanut cream with raisins, and 2) chocolate peanut cream with raisins and pieces of peanuts. The peanut cream with raisin is well accepted by 83% of the testing consumers and receives rating "like slightly", which is significantly lower (p=0.05) from the rating of the chocolate peanut cream with raisins and pieces of peanuts -"like moderately" and is accepted well from 94% of the testing consumers. The obtained products are rich in carbohydrates (about 33%), fats (about 30%), proteins (from 14 to 26%), as well as in different macro- and microelements (K- about 630 mg%; Na- about 350 mg%; P- about 140 mg%; Mg- about 100 mg%). The content of Vitamin E into peanut creams is about 6 mg% and of Vitamin B1- about 0.06 mg%.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Economics