Vol. 12, Issue 5 (2023)

Author(s):
Vaibhav Vyas, Paresh Davara, Ashish Joshi, Mukesh Dabhi, Pankajkumar Rathod and Parthkumar Sapariya

Abstract:
Defatted peanut cake is the valuable by product obtained after extraction of oil and it is rich in protein. Peanut sauce was prepared using defatted peanut cake and wheat as a basic raw materials which are soaked and roasted, respectively prior to the fermentation process. The experiment was conducted as per the Response Surface Methodology (RSM). The Central Composite Rotatable Design (CCRD) with quadratic model was used in designing the experiment and the effects of defatted peanut cake percentage and brine fermentation time on the important physical (viscosity and specific gravity) and sensory properties (colour, taste, flavour and overall acceptability) of peanut sauce were studied. The results showed that the viscosity ranged from 1.82 cP to 2.94 cP and specific gravity ranged from 1.1048 to 1.1447. Overall acceptability of peanut sauce was found 6.08 to 6.85 out of 9 point Hedonic Scale. Low p-values associated with F-values for the viscosity, specific gravity and overall acceptability (p<0.001) indicated that the models were significant except colour, taste and flavor. Therefore, the models for viscosity, specific gravity and overall acceptability were found to be both well-fitted and reliable. However, it should be noted that the models for color, taste and flavor may not have demonstrated statistical significance.