Can I read Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa on EtoBox?

Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa by Keith Tomlins; Tunga Rukuni; Angeline Mutungamiri; Sheila Mandeya; Anthony Swetman is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa about?

## Abstract This study explored how sensory attributes and consumer acceptability of peanut butters varied with differing roasting times (40 to 55 min) and storage times (up to 48 weeks) for shelf‐life testing. Quantitative descriptive analysis generated sensory terms that were appropriate to the local situation. Increased roasting time was associated with the sensory attributes brown colour, roasted taste and burnt taste. Consumer acceptance varied among consumers with two preferred roasting times of either 40 min (67% of consumers) or 50 min (23% of consumers). This was related to distinct peanut flavour profiles. During the storage study of five selected butters consumer acceptability did not alter with storage period. Sensory testing, however, was more sensitive to product changes: sensory attributes that varied with storage were sticky texture, stale odour and sweetness. Copyright © 2008 John Wiley & Sons, Ltd

Who reads Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa?

Author

Keith Tomlins; Tunga Rukuni; Angeline Mutungamiri; Sheila Mandeya; Anthony Swetman

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); Whurr Publishers Ltd.; Wiley (ISSN 0041-3291)

Published

2007

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)