Overall acceptability and sensory profiles of peanut spreads fortified with protein, vitamins, and minerals

Three amino acid-balanced, vitamin-, and mineral-fortified peanut spreads were investigated for consumer acceptability and sensory profile. An all-peanut spread had the highest consumers' ratings on all of the "likings", whereas peanut/soy spread with 40.5% fat (PSSA) had the lowest ratings on the overall liking, spreadability, flavor, and texture (< 6, "like slightly") Overall, consumers accepted all-peanut, peanut/non-fat dry milk spread (PSM) and peanut/soybean spread with 44.5% fat (PSSB), but not PSSA. Significant differences (alpha = 0.05) existed in the descriptive attributes including brown color; surface oiliness; spreadability; roasted peanutty, roasted soybean, milk, woody/hulls, and sweet flavors; stickiness; hardness, graininess; adhesiveness; cohesiveness; cohesiveness of mass; mouthcoating; mouthdryness; and adhesiveness to teeth. PSSA and all-peanut control were significantly different on most of the textural attributes. PSM exhibited no significant difference (alpha = 0.05) from all-peanut control.