Optimization of a Peanut—Sweet Potato Cookie Formulation

The acceptability of the sensory properties of cookies containing crushed, toasted peanuts and sweet potato flakes was optimized. A 3 × 3 full factorial experiment using three levels each of sweet potato flakes (0-120 g) and egg white (30-90 g) in formulations containing 120 g of peanuts and 80 g of sugar was conducted. Consumer acceptance tests for color, shape, appearance, flavor, mouthfeel, and overall acceptability were conducted using 9-point hedonic scales and 60 panelists. Response surface methodology (RSM) was used to optimize the formulation. Objective measurements of color and texture were determined. All formulations containing all levels of egg white and up to 15 g of sweet potato flakes resulted in formulations with overall acceptance scores ⩾6.0. Increasing the level of sweet potato flakes resulted in increased acceptance of color and appearance but had a deleterious effect on acceptance of mouthfeel. Verification trials revealed the predictive ability of all models developed. except for flavor. Significant correlations existed between acceptability scores for the sensory properties arid physical measurements.