Consumer acceptance of bulgarian peanut butter
2006
Iserlijska,D. (Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria)) | Ruinova, M. (Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria)) | Petrova, T. (Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria)) | Paraskova, P. (Regionalen Tsentar za Nauchno-Prilozhno Obsluzhvane, Plovdiv (Bulgaria))
The sensory test was carried out for five days with 147 individuals to determine consumer acceptance (based on three scales: intensity, JAR and hedonic) of two formulations of peanut butter: 1) smooth peanut butter (A) and, 2) peanut butter with chopped nuts (B). Statistical analysis of the data has revealed that smooth (A) and crunchy (B) peanut butters were rated as;like moderately; for overall acceptance. The results demonstrated that the critical attributes to product acceptance of formulation A were overall flavor and texture. The critical attributes for formulation B were spreadability, overall flavor and texture.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Economics