EFFECTS OF LEVELS OF CASSAVA FLOUR AND STABILIZER ON THE SENSORY QUALITIES OF PEANUT SPREAD

A Thesis Manuscript Presented to the Faculty of the Department of Food Science and Technology College of Engineering and Agri- Industries Leyte State University Visca, Baybay, Leyte

In partial fulfillment of the requirements for the Degree of BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

MARCIAL MORASTEL DOTOLLO JR. April 2006

TRANSMITTAL

The undergraduate thesis attached hereto, entitled

EFFECTS OF

LEVELS OF CASSAVA FLOUR AND STABILIZER ON THE SENSORY QUALITIES OF PEANUT SPREAD, prepared and submitted by MARCIAL MORASTEL DOTOLLO JR. in partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology is hereby accepted.

LUTGARDA S. PALOMAR Adviser ________________________ Date

Accepted in partial fulfillment of the requirements for the degree of Bachelor of Science in Agriculture.

LEMUEL M. DIAMANTE Chairman, Student Research Committee

____________________ Date

LUTGARDA S. PALOMAR ____________________ Head, Department of Food Science and Technology

Date

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LEYTE STATE UNIVERSITY 6521-A Visca, Baybay, Leyte

GENERAL EVALUATION OF THESIS MANUSCRIPT

Title: EFFECTS OF LEVELS OF CASSAVA FLOUR AND STABILIZER ON THE SENSORY QUALITIES OF PEANUT SPREAD
General comments of the Adviser and Department Head (Please check appropriate box)

Thesis strongly recommended for Publication ____ As approved. ____ Needs revision. ____ Needs to be rewritten.

Thesis may be published ____ As approved. ____ Needs revision. ____ Needs to be rewritten.

Thesis should be integrated with related studies in the department

LUTGARDA S. PALOMAR PALOMAR Thesis Adviser Head

LUTGARDA S. Department

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ACKNOWLEDGMENT
It is not your success that matters, but the paths you take to get there. All the achievements in the world won't give you half the gratification as knowing that you got to where you want to be by doing it the right way." With deep sense of gratitude and profound appreciation, I would like to thank the following individuals who have extended their assistance, shared their time and support to make this piece of work, real. To my Hiding Place, my Dear God, for loving, guiding and giving me strength and courage for all the hardships and circumstances, I faced and about to face as my journey of life continues. Thank you so much Lord for the enlightenment and all the bounties you showered upon me and with my family. There is no one like You Lord! To the Department of Science and Technology (DOST), for giving me this rare opportunity to be one of their scholars by which Im very thankful for the financial support of my college study. To my adviser of this study, Maam Luth, for her encouragement, suggestions, critical review, and guidance throughout the completion of this manuscript. To my SRC member and SRC chairman, Maam Inday and Sir Lemuel, for the rechecking, suggestions and additional information for the enrichment of this manuscript.

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To Sir Felix, for the support in analyzing my data and for the use of their personal computer for the analysis of the data and same with the editing of this manuscript.

To my best buddy cracker, Marilou, whom I have shared my problems, happiness, and stories of life. Thank you for the time and especially my special thanks for accepting and keeping me as a friend and same here as I will keep you forever. To my comforter and crying pillow, Daler, whom I have shared my worries and crooked love life and whom I was also tha nkful for the laughter and companion. Surely, I will miss the times and talks we spent together. And to the rest of Oracions ladies; Yoradyl, my Yox, thank you for the advices back to the day of your birthday. Kim- my lalabs and Honeycomb buddy, Christinne Ann- my tinang tinang, te Kristen, Angie, and Carina. To my camgirl and driver, Dennie, a smile to you and thanks for the ride! Hmmm? Sorry for making your life so fussy?..! but anyways, we still had our unforgettable sweet and crazy moments with Marvin! Ingon uyab ta ingun imo Papsy?...!!! To my big man, Marvin, thank you for the time, advices and sharing of plans in life. Yo.. yo I will miss you marvsngekBu hengkaw! And to all my co- majors and to all my friends whom I have spent my college life. Whom I was very thankful for the happiness and circumstances we have had shared together and whom I have shared a lasting friendship, a warmest thank you! To Edenn, Grace, Jenilyn, Maricel, Karren, Ate Cathy, Rolly, Francis, Erbie, Joan, Nelly, Joel, Dennis and to Ate Jomz and to the Ilonngos; Marloun, Tonsy, April, Ronalyn, Marilyn, Arjoy and Rami. Moreover, to all my co- DOST scholars; Renato, Ricavir, Jecyl, Fiel and Marlon. v

To my best friend, Janet, whom I have shared my laughter and thoughts, and for being there when I need her throughout my college years and for accepting me for who I am. To my koykoy, Dennis, thank you for the understanding, care and time of texting- mao ra?..hehehe! In addition, to this hard to get guy, Jaymar, whom I long to befriend, I had fun with your pakipot effect. To the Ugsang family, I am glad for the acceptance as a member of their family and for taking good care of me. To my Ate Love, for letting me used the computer for free with foods and room accommodation upon editing this manuscript and to Ate Bebe for the motherly advices. To my Ate Leonile for her special financial support for me and same with her encouragements. To muh little bro, Dungcoy, whom I love most. To my sister and papa, I love you still. To my Tatay Victor and Nanay Diding, Yoyo Ambo and Yaya Prima, Mama Bebe and Papa Berto, Ate Budith and Manoy Iyoy and to all my cousins; Ate Leonile, Dodong, Loloy, JingJing, Mikaela, Michael, Roselo, Rochel, Michelle, Liezel, and Paopao and to my nieces Jo Christine and Jaycymae. Waaaah daghana ninyo oi.! And lastly, to my mama, who is my inspiration from my childhood years until this very moment for her encouragements, smiles, patience and LOVE. I am very much thankful to God for giving me a mama like her.

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-xiaLi-

DEDICATION

"In victory, be humble In defeat, be strong In all things be fair."

This piece of work

is lovingly dedicated to

my very special and pinanggang mama

- Mama Dinah

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-xiaLiTABLE OF CONTENTS Page ACKNOWLEDGMENT TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES LIST OF APPENDICES LIST OF APPENDIX TABLES ABSTRACT INTRODUCTION Name and Importance of Study Objectives of the Study Time and Place of Study REVIEW OF LITERATURE Peanuts and Its Processed Products Peanut Butter Peanut Spread Cassava Flour Stabilizer and Its Uses MATERIALS AND METHODS Procurement of Raw Materials Experimental Design Product Processing Sensory Evaluation Statistical Analysis Oil Separation Analysis Verification Study RESULTS AND DISCUSSION Color Acceptability Aroma Acceptability 17 20 11 11 12 15 15 15 16 4 6 7 8 8 1 3 3 ix x xi xii xiv iv vii

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Oiliness Acceptability Spreadability Acceptability Taste Acceptability 23 Flavor Acceptability Overall Acceptability Attaining the Optimum Conditions for Sensory Acceptability 26 Oil Separation Analysis 27 Verification Study 28 SUMMARY, CONCLUSIONS AND RECOMMENDATIONS Summary Conclusions Recommendations LITERATURE CITED APPENDICES 30 33 33 34 36

21 22 24 25

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LIST OF TABLES

Table No.

Title

Page

1 2

Treatments used in the optimization of the formulation and processing of peanut spread. Treatments used in the verification of the formulation and processing of peanut spread. Mean consumer acceptance scores for color, aroma, oiliness, spreadability, taste, flavor, and overall acceptability of peanut spread. Analysis of variance for the sensory qualities/ parameters of peanut spread. Optimum condition critical values and predicted response values of sensory qualities of peanut spread at stationary point (from canonical analysis of response surface). T- test result for verification of predictive ability of models generated for acceptability of sensory qualities of peanut spread.

11 16

18 19

4 5

20

29

LIST OF FIGURES

Figure 1 2 3 4 5 6 7 8 9

Title

Page

Process flow chart for peanut spread (KAAPI, 2003). 14 Contour plot for color acceptability of peanut spread showing acceptability scores > 6.5. Contour plot for aroma acceptability of peanut spread showing acceptability scores > 6.5. Contour plot for oiliness acceptability of peanut spread showing acceptability scores > 6.5. Contour plot for spreadability acceptability of peanut spread showing acceptability scores > 6.5. Contour plot for taste acceptability of peanut spread showing acceptability scores > 6.5. Contour plot for flavor acceptability of peanut spread showing acceptability scores > 6.5. Contour plot for overall acceptability of peanut spread showing acceptability scores > 6.5. Optimum region for peanut spread obtained by superimposing the contour plots of sensory properties. Shaded regions represent consumer acceptance for color, aroma, oiliness, spreadability, taste, flavor, and overall acceptability > 6.50. Oil separation observed after one-month storage. 19 21 22 23 24 25 26

27 28

10

LIST OF APPENDICES

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Appendix
A B

Title
Score Sheet for the Sensory Evaluation

Page
33

Set Plan of Incomplete Block Design Used for Sensory Evaluation

34

LIST OF APPENDIX TABLES

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Appendix Table Page

Title

1
1a 1b

ANOVA for color acceptability of peanut spread. 39 Parameter estimates for response surface of color acceptability of peanut spread. Main factors effects on color acceptability of peanut spread. 39 ANOVA for aroma acceptability of peanut spread. 40 Parameter estimates for response surface of aroma acceptability of peanut spread. 40 Main factors effects on aroma acceptability of peanut spread. 40 ANOVA for oiliness acceptability of peanut spread. 41 Parameter estimates for response surface of oiliness acceptability of peanut spread. 41 Main factors effects on oiliness acceptability of peanut spread. 41 39

2
2a 2b

3
3a 3b

4
4a 4b peanut

ANOVA for spreadability acceptability of peanut spread. 42 Parameter estimates for response surface of spreadability acceptability of peanut spread. 42 Main factors effects on spreadabiliy acceptability of spread. 42

5
5a

ANOVA for taste acceptability of peanut spread. 43 Parameter estimates for response surface of taste acceptability of peanut spread. 43

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5b

Main factors effects on taste acceptability of peanut spread. 43 ANOVA for flavor acceptability of peanut spread. 44 Parameter estimates for response surface of flavor acceptability of peanut spread. 44 Main factors effects on flavor acceptability of peanut spread. 44 ANOVA for overall acceptability of peanut spread. 45 Parameter estimates for response surface of overall acceptability of peanut spread. 45 Main factors effects on overall acceptability of peanut spread. 45 ANOVA for oil separation of peanut spread. 46 Parameter estimates for response surface of oil separation of peanut spread. 46 Main factors effects on oil separation of peanut spread. 46

6
6a 6b

7
7a 7b

8
8a

8b

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EFFECTS OF LEVELS OF CASSAVA FLOUR AND STABILIZER ON THE SENSORY QUALITIES OF PEANUT SPREAD

MARCIAL MORASTEL DOTOLLO JR.

ABSTRACT

A study was conducted on the effects of levels of cassava flour and stabilizer on the sensory qualities of peanut spread. In general, the study was conducted to process and evaluate the sensory qualities of a stabilized peanut spread incorporated with roasted cassava flour. Nine treatments of peanut spread with different levels of cassava flour (0%, 20%, 40% w/w) and stabilizer (0%, 1.5%, 3.0% w/w) were processed following KAAPII, 2003 employing the 3 x 3 factorial experimental design in completely randomized design (CRD) in 2 blocks or replicates. The sensory qualities were determined in terms of color, aroma, oiliness, spreadability, taste, flavor, and the overall acceptability. Furthermore, oil separation analysis of the different treatments and verification study were conducted. On sensory evaluation, linear effect was observed on spreadability which was caused by cassava flour. Quadratic effects of cassava flour were

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also observed in color, aroma, oiliness, spreadability, taste, flavor, and overall attributes of peanut spread. And crossproduct effects on color and oiliness acceptability were observed. Response surface regression analysis revealed that sensory qualities of peanut spread were greatly affected with the incorporation of cassava flour while stabilizer showed insignificant result. Oiliness acceptability was the limiting attribute for the predicted optimum formulation of peanut spread wherein up to 21.75% w/w cassava flour can be incorporated and up to 2.7% w/w stabilizer can be added with the acceptability scores of > 6.5. On oil separation analysis, stabilizer showed a linear effect at 5% level of significance.

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