00000ctm a22000004a 4500 UP-99796217605093853 Buklod 20080210002836.0 a r |||| u| ta 080210s2000 xx r |||| u|eng d (iLib)UPD-00000307728 DCHE eng LG 993.5 2000 F66 D44 De Guzman, Anna Consuelo de Leon Development of choco-peanut spread Anna Consuelo de Leon de Guzman ; Flor Crisanta F. Galvez, adviser. 2000. 43 leaves ill. Thesis (BSFT)-- University of the Philippines Diliman 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. Peanut butter. Peanut products. Galvez, Flor Crisanta F. UPIANA Thesis UPD DCHE LG 993.5 2000 F66 D44 Thesis