United States Agency for International Development Peanut Collaborative Research Support Program USA PHILIPPINES MONOGRAPH SERIES No. 6 PEANUT BUTTER and spreadS Department of Food Science and Technology University of Georgia Griffin, Georgia USA Food Development Center Department of Food Science and Nutrition National Food Authority University of the Philippines Taguig, Metro Manila Diliman, Quezon City Philippines Philippines Department of Agricultural Chemistry and Food Science Leyte State University Leyte Philippines December 2006 United States Agency for International Development Peanut Collaborative Research Support Program Project 04 (USA and Philippines) MONOGRAPH SERIES No. 6 Department of Food Science and Technology University of Georgia 1109 Experiment St. Griffin, Georgia 30223-1797 USA Food Development Center National Food Authority Department of Agriculture FTI Complex, Taguig 1632 Metro Manila, Philippines Department of Food Science and Nutrition College of Home Economics University of the Philippines Diliman 1101 Quezon City, Philippines Department of Food Science and Technology Leyte State University Visca, Baybay, Leyte 6521-A Philippines 2 PEANUT BUTTER AND SPREADS Alicia O. Lustre1 Ma. Leonora dL. Francisco2 Lutgarda S. Palomar3 and Anna V.A. Resurreccion4 1Co-Principal Investigator USAID-Peanut CRSP; Director, Food Development Center 1632, Philippines 2Assistant Professor, College of Home Economics, UP Diliman 1101, Philippines 3Professor, Leyte State University 6521-A, Philippines 4Principal Investigator USAID-Peanut CRSP; Professor, University of Georgia, Griffin, Georgia 30223-1797, U.S.A December 2006 3 4 ACKNOWLEDGEMENT The authors acknowledge the Peanut Collaborative Research Support Program (Peanut-CRSP) of the United States Agency for International Development (USAID) for providing research funds through Grant No. LAG-G-00096-00013-00. We would also like to thank Dr. Tim Williams, Program Director of Peanut-CRSP for his support of our research activities and Dr. Anna V. A. Resurreccion, for her leadership as principal investigator of this Peanut-CRSP project. The support of Ms. Marina Escaño, Division Chief, Food Development Center (FDC) Support Services, for assistance in monitoring and reporting expenses is greatly appreciated. We thank Ms. Lotis dL. Francisco for editing the manuscript and Ms. Jocelyn M. Sales for making all arrangements for its printing, Ms. Gertrude Agustin, Ms. Edith San Juan and Ms. Sue Ellen McCullough for their technical support in the preparation of this monograph. And lastly, our gratitude is extended to all our industry partners for collaborating with us on these projects. 5 TABLE OF CONTENTS PEANUT BUTTER AND SPREADS Page ACKNOWLEDGEMENT 5 Chapter 1 Quality Improvement for Local Unstabilized Peanut Butter 20 Flor Crisanta F. Galvez, Ma. Leonora dL. Francisco, Alicia O. Lustre and Anna V.A. Resurreccion I. ABSTRACT 21 II. INTRODUCTION 22 III. OBJECTIVES 23 IV. METHODS 23 A. Establishment of Collaboration 23 B. Establishment of Color Reference Standards 23 C. Establishment of Optimum Level of Stabilizer for 24 Peanut Butter D. Consumer Acceptance Test 26 E. Statistical Analysis and Modeling 26 F. Technology Transfer 26 V. RESULTS 27 A. Establishment of Color Reference Standards for 27 Roasted Peanuts and Peanut Butter B. Modeling of the Physical and Sensory Attributes of 35 Stabilized Peanut Butter C. Attaining the Optimum Formulation 35 D. Technology Transfer 43 VI. CONCLUSION 44 VII. REFERENCES 44 VIII. APPENDIX 46 Appendix A Proposal for R&D Collaboration with a 46 Peanut Processor 6 Chapter 2 Screening of Local Stabilizers for Philippine Peanut Butter 48 Ma. Leonora dL. Francisco, Flor Crisanta F. Galvez, Alicia O. Lustre and Anna V.A. Resurreccion I. ABSTRACT 49 II. INTRODUCTION 50 III. OBJECTIVES 51 IV. METHODS 51 A. Test Materials 51 B. Preparation of Peanut Butter 51 C. Oil Separation Analysis 52 D. Optimization 52 E. Consumer Acceptance Test 52 F. Statistical Analysis and Modeling 54 V. RESULTS 54 A. Oil Separation Analysis 54 B. Modeling of the Physical and Sensory Attributes of 57 Stabilized Peanut Butter and Identification of Important Variables C. Attaining the Best Process Combination 59 VI. CONCLUSIONS 63 VII. REFERENCES 63 Chapter 3 Development and Optimization of Choco-Peanut Spread 65 Flor Crisanta F. Galvez, Mirasol B. Aquino, Blanca J. Villarino, Ma. Leonora dL. Francisco, Alicia O. Lustre and Anna V.A. Resurreccion I. ABSTRACT 66 II. INTRODUCTION 67 III. OBJECTIVES 68 IV. METHODS 68 A. Establishment of Collaboration with Industry 68 B. Experimental Design 68 C. Production of Chocolate Flavored Peanut Butter 69 D. Consumer Acceptance Test 75 7 E. Statistical Analysis and Modeling 75 F. Optimization 76 G. Technology Transfer and Adoption 76 V. RESULTS 77 A. Modeling the Consumer Acceptance of Choco-Peanut 77 Spread B. Optimization of Choco-Peanut Spread 82 C. Technology Transfer and Adoption 91 D. Constraints in the Adoption of the Technology 91 VI. CONCLUSION 91 VII. REFERENCES 92 VIII. APPENDICES 93 Appendix A Proposal for R&D Collaboration With 93 Peanut Processor Appendix B Ballot for Acceptability Test of Choco- 95 Peanut Spread Chapter 4 Standardization of a Process for Stabilized Peanut Butter 98 for a Small Company Gertrude M. Agustin, Alicia O. Lustre, Liza C. Tenorio and Anna V.A. Resurreccion I. ABSTRACT 99 II. INTRODUCTION 100 III. OBJECTIVE 100 IV. METHODS 101 A. Establishment of Collaboration with Industry 101 B. Experimental Design 101 C. Raw Materials 101 D. Preparation of Peanut Butter as a Matrix for 102 Receiving the Fortificant and Stabilizers E. Addition of the Stabilizer and Fortificant to the Peanut 102 Butter Matrix F. Filling, Sealing and Conditioning of Fortified 102 Stabilized Peanut Butter G. Method of Sampling, Analysis and Evaluation 102 V. RESULTS 104 8 A. Technology Transfer and Adoption 104 B. Constraints in the Adoption of the Technology 104 VI. CONCLUSIONS 104 VII. REFERENCES 105 Chapter 5 Standardization of Stabilized Peanut Spread with Roasted 108 Cassava Flour Lutgarda S. Palomar, Lorina A. Galvez, Marcial O. Dotollo, Alicia O. Lustre and Anna V.A. Resurreccion I. ABSTRACT 109 II. INTRODUCTION 110 III. OBJECTIVES 110 IV. METHODS 110 A. Experimental Design 110 B. Product Processing 111 C. Sensory Evaluation 113 D. Statistical Analysis 113 E. Oil Separation Analysis 113 F. Verification Study 113 V. RESULTS 114 A. Sensory Evaluation 114 B. Oil Separation Analysis 123 C. Attaining the Optimum Conditions for Sensory 124 Acceptability D. Verification Study 124 VI. CONCLUSIONS 125 VII. REFERENCES 126 VIII. APPENDICES 127 Appendix A Ballot for the Sensory Evaluation of Peanut 127 Butter Appendix B Set Plan of Incomplete Block Design Used 129 For Sensory Evaluation 9