Evaluación comparativa de las características sensoriales en el desarrollo de mantequilla de maní artesanal.

Sensory characteristics comparative evaluation in the development of artisanal peanut butter

Abstract

The development of this scientific article is focused on a comparative evaluation of the sensory characteristics of three varieties of peanut butter with different flavors: bitter chocolate, honey and dehydrated fruits; and their acceptability in the market of the province of Manabí, Ecuador. The methodology used was a tasting test in which 31 people participated, a survey was carried out online reaching 414 people and the non-parametric Friedman test was applied with respect to sensory characteristics. As a result of the research, the three peanut butters have good sensory characteristics, since according to the flavor factor the liking values in the three butters are above 86% of the total tasters, in the texture factor the liking values exceed 80% of the tasters in the three butters, in terms of color the liking values exceed 75% of the tasters in the three butters and in the odor factor they exceed 70% of the tasters in the three butters. In addition, there is a large market where the potential of these products can be exploited, especially the peanut butter with dehydrated fruits, which has a market acceptance of 51.21%.