Consumer-based optimization of peanut-chocolate bar using response surface methodology

The acceptability of the sensory properties of a peanut-chocolate bar was optimized for consumer acceptance using response surface methodology. The factors studied included sugar peanuts, cocoa powder and a process variable, degree of roast. Twenty-seven peanut-chocolate bar formulations with two replications were evaluated for consumer acceptance (n = 168) for overall liking and acceptance of color, appearance, flavor, sweetness and texture using 9-point hedonic scales. In terms of overall liking, the use of dark-roasted peanuts received the largest number of acceptable formulations when compared to the medium- and light-roasted peanuts. Sensory evaluation indicated that sweetness acceptance was the limiting factor for acceptability. An acceptable peanut-chocolate bar can be obtained by using formulations containing 44-54% dark-, medium- or light-roasted peanuts, 1-4% cocoa powder and 41-55% sugar.