Optimization of sensory qualities of an extruded snack based on cornstarch and peanut flour

Abstract

Response surface methodology was used to optimize the formulation of an extruded snack based on cornstarch and peanut flour. Flavor and texture acceptability were limiting factors in attaining the optimum formulation. Acceptable products were produced with formulations containing 120-200g/kg non-fermented peanut flour, 0-80g/kg fermented peanut flour, 300-315 g/kg added water, and 500 g/kg cornstarch. Flavoring the product with nacho cheese, Cheddar cheese, and sour cream and onion enhanced overall product acceptance. Consumer evaluation of the snacks indicated a high potential for sale in the marketplace. © 1993 Academic Press.