Development and Sensory Evaluation of Peanut-Pine Butterscotch Bar

Raymund B Moreno; Nick John B Solar

doi:10.17485/IJST/v15i3.2089

Article

Development and Sensory Evaluation of Peanut-Pine Butterscotch Bar

VIEWS 1316
PDF 837

Indian Journal of Science and Technology

DOI: 10.17485/IJST/v15i3.2089

Year: 2022, Volume: 15, Issue: 3, Pages: 107-114

Original Article

Development and Sensory Evaluation of Peanut-Pine Butterscotch Bar

Raymund B Moreno^1*, Nick John B Solar²

¹Assistant Professor of Food Technology and Hospitality Management, College of Business and Management, West Visayas State University, Calinog, Iloilo, Philippines
²Research Coordinator, Department of Education, Division of Iloilo, Philippines

*Corresponding Author
Email: [email protected]

Received Date:11 December 2021, Accepted Date:08 January 2022, Published Date:31 January 2022

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives: This study looked at the sensory acceptance of butterscotch enriched with sweetened pineapple and finely chopped peanuts as to the appearance, scent, taste, texture, and overall acceptability, as well as its nutritional value, proximate composition, packaging, and labeling. Methods: In the trials, five treatments were used: four of which included sweetened pineapple and peanuts in varying quantities, and one treatment served as the control variable, hence, it did not have sweetened pineapple or peanuts. The study’s respondents were ten West Visayas State University (WVSU)-Calinog Campus teachers and staff, ten WVSU-Calinog Campus Food Technology and Bachelor of Science in Hotel and Restaurant Management (BSHRM) students, and ten food enthusiasts who were chosen through purposive sampling. A 9-point Hedonic Scale was used for the sensory evaluation of the finished products. Findings: Treatment C proximate composition evaluation showed these results - moisture content (17.31%), ash content (1.04%), crude protein (6.60%), total fat (24.34%) and carbohydrate (50.71%). Energy taken from Treatment C is 448 kcal/100 g. Sensory evaluation of Treatment C is liked extremely. With packaging and labeling designed, butterscotch cookies with 74 grams of finely chopped peanuts and 111 grams of sweetened pineapple enrichment could be a potential product that can be marketed as a delectable snack or dessert with a higher nutritional value. Novelty: The novelty of this research covers the development of a new product out of peanut and pineapple that will compete with the existing cookies products in the market.

Keywords: Development; butterscotch; sweetened pineapple; chopped peanuts; sensory acceptance

References

Abdullah NF, Teo P, Foo L. Ethnic Differences in the Food Intake Patterns and Its Associated Factors of Adolescents in Kelantan, Malaysia. Nutrients. 2016;8(9):551. Available from: https://dx.doi.org/10.3390/nu8090551
Jesmin AM, Ruhul AM, Chandra MS. Effect of Pumpkin Powder on Physico- chemical Properties of Cake. International Research Journal of Biological Sciences. 2016;5(4):1–5. Available from: https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_16__fr-ictmhs-s02_mustika.pdf
ZAFRA M, MOLINA F, PUERTO A. The neural/cephalic phase reflexes in the physiology of nutrition. Neuroscience & Biobehavioral Reviews. 2006;30(7):1032–1044. Available from: https://dx.doi.org/10.1016/j.neubiorev.2006.03.005
Suchoszek-Lukaniuk K, Jaromin A, Korycińska M, Kozubek A. 2011.
Ganorkar PM, Jain RK. Effect of flaxseed incorporation on physical, textural, sensorial and chemical attributes of cookies. International Food Research Journal . 2014;21(4):1515–1521.
Joy P. . Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha, Ernakulam District, Kerala, India. Benefits and uses of pineapple. 2010.
Lawler M. 8 scientific health benefits of pineapple. 2019. Available from: https://www.everydayhealth.com/diet-nutrition/8-reasons-eat-pineapple/
Masniza S, Yih LJ, Roji MS. Chemical composition and sensory analysis of fresh pineapple juice and deacidified pineapple juice using electrodialysis. Regional Symposium on Membrane Science and Technology. 2000.
Hossain MF. Nutritional Value and Medicinal Benefits of Pineapple. International Journal of Nutrition and Food Sciences. 2015;4(1):84. Available from: https://dx.doi.org/10.11648/j.ijnfs.20150401.22
Vera YC, Rojas NCL, Parra MLM. Elaboración de galletas funcionales con adición de clorofila. Alimentos Hoy. 2016;24(37):49–56.
Giuberti G, Gallo A, Fortunati P, Rossi F. Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies. Starch - Stärke. 2016;68(5-6):469–475. Available from: https://dx.doi.org/10.1002/star.201500228
Zafra M, Molina F, Peurto A. The neural/cephalic phase reflexes in the physiology of nutrition. Neuroscience & Biobehavioral Reviews. 2006;30(7):1032–1044. Available from: https://dx.doi.org/10.1016/j.neubiorev.2006.03.005
Gutierrez KG, Coronel MG, Montes RM, Gómez MNB, Zúñiga EJL.
Giuberti G, Gallo A, Fortunati P, Rossi F. Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies. Starch - Stärke. 2016;68(5-6):469–475. Available from: https://dx.doi.org/10.1002/star.201500228
Official Methods of Analysis of AOAC International, 20th Ed. Moisture by gravitric method. Official Method 925.45. 2016.
Official Methods of Analysis of AOAC International, 20th Ed. Ash by gravitric method. Official Method 900.02. 2016.
Mcsweeney M, Gambaro A. Chapter Eight - Sensory methods applied to the development of probiotic and prebiotic foods. Advances in Food and Nutrition Research. 2020;94:295–337. Available from: https://doi.org/10.1016/bs.afnr.2020.06.006
Silva. Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies. Journal of Food and Nutrition Research. 2019;7(11):805–809.
Sarah JL, Mesnildrey L, Margueritte E, Boisseau M. Laboratory screening of pineapple gennplasm for resistance to the lesion nematode pratylenchus brachyurus. Acta Horticulturae. 1997;42(425):179–186. Available from: https://dx.doi.org/10.17660/actahortic.1997.425.19
Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends in Food Science & Technology. 2019;88:343–360. Available from: https://dx.doi.org/10.1016/j.tifs.2019.03.009
Paragados D. Acceptability of canistel ( lacuma nervosa a. dc) fruit flour in making cookies. Asia Pacific Journal of Multidisciplinary Research. 2014;2(1).
Wang QJ, Mielby LA, Junge JY, Bertelsen AS, Kidmose U, Spence C, et al. The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods. 2019;8(6):211. Available from: https://dx.doi.org/10.3390/foods8060211
Masniza S, Yih LJ, Roji MS. Chemical composition and sensory analysis of fresh pineapple juice and deacidified pineapple juice using electrodialysis. Regional Symposium on Membrane Science and Technology. 2000.
Pidatala DPK, Bellmer W, Mcglynn. & quot;Oxidative Stability of a New Peanut Butter Bite Product & quot. International Journal of Food Science. 2021:1–9. Available from: https://doi.org/10.1155/2021/5528

Copyright

© 2022 Moreno & Solar. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Published By Indian Society for Education and Environment (iSee)