Abstract:
Toe purpose of this study was to develop convenient peanut sauce and to determine the physico-chemical characteristics and the sensory acceptance of peanut sauces by incorporating different composition of peanut mixture. Peanut sauces were prepared with different ratio of peanut mixture which consists of Spanish peanut and Vrrginia peanut. Five formulations of peanut sauces were prepared. SAS programme was used to determine the Analysis of Variance (Anova) and Duncan's Multiple Range Test (DMRT). The pH value varied from 5.56-5.59 and viscosity 0.94-1.22 Pascal per second (Pas-1 ). The result also showed that peanut sauces were more viscous when the
percentage of Spanish peanut decreased. Lightness of peanut sauces was increased and the yellowness of peanut sauces was decreased when the percentage of Spanish peanut decreased. Based on the proximate analysis, the percentage of fat and protein contents of peanut sauces were decreased when percentage of Spanish peanut was used decreased. There were l 00 panels involved in the affective sensory test. Peanut sauce with 75% Spanish peanut and 25% Vrrginia peanut was the most acceptable by the panels. Peanut sauces were successfully dried by using freeze drying technique and provide a range percentage of moisture contents, 7.25-7.87%.
