Overall acceptability and sensory profiles of unstabilized peanut butter and peanut butter stabilized with palm oil

Descriptive analysis (D) was used to compare sensory attribute intensities of peanut butter stabilized in palm oil (PO) and unstabilized peanut butter (UPB) to consumer acceptance scores (C). A relationship (R-2=0.5) existed between the ratings of consumer attribute overall and descriptive attribute spreadability and brown color; color (C) and brown color (D) and oiliness (D); oiliness (C) and brown color (D), stickiness (D), oiliness (D) and spreadability (D); and spreadability (C) with spreadability (D). There were no linear relations between the consumer terms texture and flavor with any of the descriptive attributes. Significant differences existed between the treatments in the descriptive attributes of brown color, raw flavor, hardness, gumminess and spreadability. Significant differences also existed between treatments for all of the consumer attributes.