TY  - THES
T1  - Development of choco-peanut spread
A1  - De Guzman, Anna Consuelo de Leon
A2  - Galvez, Flor Crisanta F.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217605093853
AB  - ABSTRACT Six formulations of choco-peanut spread were prepared using different amounts of cocoa powder(0%, 2%, 4%, 6%, 8%, 10%). Fifty randomly selected panelists evaluated the samples of general acceptability, acceptability of color, sweetness, flavor, and spredability using 9-point hedonic scales. Sensory evaluation scores were analyzed using ANOVA and DMRT. At 5% level of significance, significant differences were found in the color, sweetness, chocolate flavor, and spreadability of the samples. The formulation with 2%cocoa powder received the highest mean panel score for general acceptability, color and sweetness with a color description of brown and a sweetness description of "just right". The formulation with 4% cocoa powder received the highest mean panel score for chocolate flavor. The panelists perceived it as having neither creamy nor bitter chocolate flavor. The formulation with 0% powder received the highest mean panel score for spreadability with a spreadability description of moderately spreadable. Results indicated that a choco-peanut spread with 2%-4% cocoa powder will give a product that is acceptable to consumers in terms of color, sweetness, chocolate flavor, and spreadability.
NO  - Thesis (BSFT)-- University of the Philippines Diliman
CN  - LG 993.5 2000 F66 D44
KW  - Peanut butter.
KW  - Peanut products.
ER  -