Optimization of a chocolate peanut spread using response surface methodology (RSM)

Journal of Sensory Studies

Volumn 19, Issue 3, 2004, Pages 237-260

  Chu, C A ^a   Resurreccion, A V A ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEHAVIORAL RESEARCH; COLOR; FLAVORS; FOOD PRODUCTS; OPTIMIZATION; PROTEINS; REGRESSION ANALYSIS;

CHOCOLATE; FLUID SUSPENSION; PEANUT; SURFACE METHODOLOGY;

SENSORY PERCEPTION;

ARACHIS HYPOGAEA; THEOBROMA CACAO;

EID: 4544227671     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2004.tb00146.x     Document Type: Article

References (50)

1. ABDULLAH, A. and CHENG, T.C. 2001. Optimization of reduced calorie tropical mixed fruit jam. Food Qual. Pref. 12, 63-68.
2. ABDULLAH, A., RESURRECCION, A.V.A. and BEUCHAT, L.R. 1993. Formulation and evaluation of a peanut milk based whipped topping using response surface methodology. Lebensm.-Wiss. u.-Technol. 26, 162-166.
3. AGUILERA, J.M. and KOSIKOWSKI, F.V. 1976. Soybean extruded product: a response surface analysis. J. Food Sci. 41, 647-651.
4. BOX, G.E.P. and HUNTER, J.S. 1957. Multi-factor experimental designs for exploring response surfaces. Ann. Math. Stat. 25(1), 195-241.
5. BOX, G.E.P. and WILSON, K.B. 1951. On the experimental attainment of optimum conditions. J. Royal Stat. Soc., Series B. 13(1), 1-45.
6. CFR. 2002a. Peanut butter. 21 CFR164.150, pp. 519. United States Government Printing Office. Code of Federal Regulations, Washington, DC.
7. CFR. 2002b. Peanut spreads. 21CFR102.23, pp. 171-173. United States Government Printing Office. Code of Federal Regulations, Washington, DC.
8. COCHRAN, W.G. and COX, G.M. 1992. Experimental Designs, 2nd Ed. pp. 335-375. John Wiley & Sons, New York.
9. CORNELL, J.A. 1971. Process variables in the mixture problems for categorized components. J. Amer. Stat. Assoc. 66, 42-48.
10. CORNELL, J.A. 1973. Experiments with mixtures: a review. Technometrics 75(3), 437-455.
11. CORNELL, J.A. 1981. Experiments with Mixtures: Designs, Models, and Analysis with Mixture Data, pp. 155-186. John Wiley & Sons, New York.
12. CORNELL, J.A. 1982. How to Run Mixture Experiments for Product Quality, pp. 1-60, Amer. Soc. Qual. Control, Milwaukee, Wisconsin.
13. CORNELL, J.A. 1990. Experiments with Mixtures: Design, Models, and Analysis with Mixture Data, 2nd Ed. pp. 21-98, John Wiley & Sons, New York.
14. CORNELL, J.A. 2000. Developing mixture models, are we done? J. Statist. Comput. Simul. 66, 127-144.
15. DOHLMAN, E. 2002. Peanut consumption rebounding amidst market uncertainties. Agric. Outlook 259, 2-5.
16. FLOROS, J.D. and CHINNAN, M.S. 1988. Seven factor response surface optimization of a double-stage lye (NaOH) peeling process for pimiento peppers. J. Food Sci. 53, 631-638.
17. GACULA, M.C. 1993. Design and Analysis of Sensory Optimization, pp. 105-236, Food & Nutrition Press, Trumbull, Conn.
18. GALVEZ, F.C.F. and RESURRECCION, A.V.A. 1990. Optimization of processing of peanut beverage. J. Sensory Studies 5, 1-17.
19. GALVEZ, F.C.F., RESURRECCION, A.V.A. and WARE, G.O. 1995. Formulation and process optimization of mungbean noodles. J. Food Processing Preservation 19, 191-205.
20. GILLS, L.A. and RESURRECCION, A.V.A. 2000. Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. J. Food Sci. 65, 173-180.
21. GIOVANNI, M. 1983. Response surface methodology and product optimization. Food Technol. 37(11), 41-45, 83.
22. HARE, L.B. 1974. Mixture designs applied to food formulations. Food Technol. 25(2), 51-56, 62.
23. HARE, L.B. 1979. Designs for mixture experiments involving process variables. Technometrics 21(2), 159-173.
24. HINDS, M.J., CHINNAN, M.S. and BEUCHAT, L.R. 1994. Unhydrogenated palm oil as a stabilizer for peanut butter. J. Food Sci. 59, 816-820, 832.
25. HOLT, S.D., RESURRECCION, A.V.A. and MCWATTERS, K.H. 1992. Formulation, evaluation and optimization of tortillas containing wheat, cowpea and peanut flours using mixture response surface methodology. J. Food Sci. 57, 121-127.
26. HUANG, S., QUAIL, K. and MOSS, R. 1998. The optimization of a laboratory processing procedure for southern-style Chinese steamed bread. Intern. J. Food Sci. Technol. 33, 345-357.
27. INDRANI, D. and RAO, G.V. 2001. Optimization of the quality of South Indian parotta by modeling the ingredient composition using the response surface methodology. Intern. J. Food Sci. Technol. 36, 189-197.
28. JOHNSEN, P.B., CIVILLE, G.V., VERCELLOTTI, J.R., SANDERS, T.H. and DUS, C.A. 1988. Development of a lexicon for the description of peanut flavor. J. Sensory Studies 3, 9-17.
29. MALUNDO, T.M.M. and RESURRECCION, A.V.A. 1993. Optimization of liquid whitener from peanut extract. Lebensm.-Wiss. u.-Technol. 6, 552-557.
30. MCLEAN, R.A. and ANDERSON, V.L. 1966. Extreme vertices design of mixture experiments. Technometrics 8(3), 447-454.
31. MEILGAARD, M., CIVILLE, G.V. and CARR, T.B. 1991. Sensory Evaluation Techniques 2nd Ed. pp. 275-304, CRC Press, Boca Raton, Flor.
32. MUEGO-GNANASEKHARAN, K.F. and RESURRECCION, A.V.A. 1993. Physicochemical and sensory characteristics of peanut pastes affected by processing conditions. J. Food Processing Preservation 17, 321-336.
33. NESTELLE, L. 2000. Spreadable protein compositions. United States Patent 6,090,428. US Patent and Trademark Office. Arlington, Virginia.
34. OZDEMIR, M. and DEVRES, O. 2000. Analysis of color development during roasting of hazelnuts using response surface methodology. J. Food Eng. 45, 17-24.
35. PALOMAR, L.S., GALVEZ, F.C.F., RESURRECCION, A.V.A. and BEUCHAT, L.R. 1994. Optimization of a peanut-sweet potato cookie formulation. Lebensm.-Wiss. u.-Technol. 27, 314-318.
36. PERYAM, D.R. and PILGRIM, F.J. 1957. Hedonic scale method of measuring food preferences. Food Technol. 11(9), 9-14.
37. PLEMMONS, L.E. 1997. Sensory evaluation methods to improve validity, reliability and interpretation of panelist responses. Master of Science Thesis. University of Georgia, Athens, Georgia.
38. PLEMMONS, L.E. and RESURRECCION, A.V.A. 1998. A warm-up sample improves reliability of responses in descriptive analysis. J. Sensory Studies 13, 359-376.
39. SAS. 1990. SAS/STAT User's Guide, Version 6. Vol. II, 4th Ed. SAS Institute, Gary, North Carolina.
40. SCHEFFÉ, H. 1958. Experiments with mixtures. J. Royal Stat. Soc., Series B. 20(2), 344-360.
41. SCHUTZ, H.G. 1983. Multiple regression approach to optimization. Food Technol. 37(11), 46-48, 62.
42. SIDEL, J.L. and STONE, H. 1983. An introduction to optimization research. Food Technol. 37(11), 36-38.
43. SNEE, R.D. 1977. Validation of regression models: methods and examples. Technometrics 19(4), 415-428.
44. STATISTICA. 2001. Statistica: The Small Book. Statsoft, Inc., Tulsa, Oklahoma.
45. THAKUR, S. and SAXENA, D.C. 2000. Formulation of extruded snack food (gum based cereal-pulse blend): optimization of ingredient levels using response surface methodology. Lebensm.-Wiss u.-Technol. 33, 354-361.
46. THOMPSON, D.R. 1981. Designing mixture experiments - a review. Amer. Soc. Agric. Engineers 24(4), 1077-1086.
47. VATSALA, C.N., SAXENA, C.D. and RAO, P.H. 2001. Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. Intern. J. Food Sci. Technol. 36, 407-414.
48. WONG, V.Y. and SACKENHEIM, R.J. 1997. Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil. United States Patent 5,885,646. US Patent and Trademark Office, Arlington, Virginia.
49. WONG, V.Y., SCHMIDT, M.C., CHEN, J. and BRUNO, D.J. 1999. Flavored nut spreads having milk chocolate flavor and creamy soft texture. United States Patent 5,942,275. US Patent and Trademark Office. Arlington, Virginia.
50. WOODROOF, J.G. 1983. Peanut Butter. In Peanut: Production, Processing, Products. 3rd Ed., (J.G. Woodroof, ed.) pp. 181-228, AVI Publishing Co., Westport, Conn.