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

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