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Effect of postharvest stress application by slicing at 0.2, 0.4, and 0.6 cm, exposure to ultrasound (power density of 39.2 mW/cm3) for 4 min at 25 degrees C and subsequent incubation for 24, 36, 42, and 48 h on trans-resveratrol concentrations, and sensory attributes were evaluated using response surface methodology. Peanuts sliced 0.4 and 0.6 cm, exposed to ultrasound, and incubated for 42 h had trans-resveratrol concentrations above 1.0 microg/g, as did all samples incubated for 48 h. The optimized area was bound by peanut size of 0.89, 0.72, and 0.64 and incubation time of 48, 41.5, and 48 h, respectively. Combinations of treatments that fall within the optimized area were predicted to result in a peanut with a trans-resveratrolor = 1.0 microg/g; slightly lower roasted peanut aroma (24) and flavor (43); peanut butter aroma (14), and flavor (31) compared to controls with attribute ratings of 33, 78, 38, and 51, respectively; and slightly higher oxidized aroma (6), and painty (0.5), fishy (6), and cardboard flavor (4) compared to controls rated 0 for all attributes.

Summary A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, bulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30–0.34 g g−1 added water, 0.16–0.20 g g−1 PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150°C, extrudates with a wide range of functional characteristics can be produced.

Summary Dry cowpeas, an excellent source of protein and B-vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep-fat fried, has potential for extending use of cowpeas in US markets. Acceptance tests involving 450 respondents were conducted to assess response of US consumers to akara. Akara was most acceptable to Caucasians, older consumers, and those with no, little or some high school education. Its most appropriate use was perceived as a snack food with sauce and as a fully cooked, frozen, reheatable product.

Summary A study was conducted to identify perceptions of Thai consumers toward peanuts and related products using a food/food-use appropriateness matrix and to identify new peanut products that exhibit good potential for being accepted by Thais. Most respondents were highly educated young Thai adults who had resided in the U.S. for 4 years or less. Factor analysis of the matrix consisting of sixteen peanut and related products and fourteen use situations identified two food (snack food and every day food) and three use groups (general use, special occasion and value/convenience). The snack food group was deemed appropriate for special occasions and children, while the every day food group was appropriate for general use and when concern existed about value and convenience. The every day food group was also perceived as being appropriate for snacking. Three peanut-based products representing good potential for acceptance were identified as ice cream type, milk type and non-peanut butter spread type.

Summary Chinese-type noodles were prepared from wheat flour fortified with 7–21% defatted peanut and 4–12% cowpea flours. A full factorial 4X4 design was used. Fifteen supplemented Chinese-type noodle formulae and a control sample were analysed for protein content and physical and sensory qualities. The protein content of noodles was increased as the level of peanut/cowpea flours increased. Colour and cutting force of supplemented noodles were affected negatively by cowpea and peanut flours, respectively. Sensory scores for firmness and yellowness of supplemented Chinese-type noodles were decreased as the level of peanut/cowpea flours increased. Computer-generated response surface and contour plot interpretations revealed that up to 15% peanut flour and 8% cowpea flour supplementation will produce acceptable supplemented Chinese noodles with high protein content (21%).

This study assessed the meaning of just-about-right (JAR) categories when used with a 5-point intensity scale. The panelists comprised both consumer and in-house respondents. The JAR categories have various meanings as perceived by the respondents: "prefer product," "very good," "I like the product," "like it very much," "highly favorable," "high acceptability," "desirable like the product, " "best for the situation " and "correct. Thus, the JAR meanings invoke preference and acceptability. This article presents two additional analyses to help the product tested. One method of analysis divides below-JAR deviation from the above-JAR deviation, with standard statistical procedures applied in each data set. The second method introduces the signal-to-noise ratio statistic for analyzing the relation of JAR to overall liking. Both analytic methods provide new ways to look at the JAR data, especially with respect to hedonics and product improvement.

SummaryPercentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control and 15 experimental formulations of peanut polvor

The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (A w ; 0.33, 0.44, 0.54, 0.67 and 0.75 A w ), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R 2 ≥ 0.70) indicated that increasing storage A w resulted in decreasing color lightness (L value). Increasing storage time and A w increased both measured A w and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R 2 ≥ 0.78), whereas consumer ratings were best predicted (adj. R 2 ≥ 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay.

Response surface methodology was used to profile and characterize formulations of chocolate peanut spread. A constrained mixture design for 36 different formulations with varying peanut (P), chocolate (C) and sugar (S) was used. A processing variable, roast (R), was included where peanuts were roasted to light, medium and dark levels. A descriptive panel (n = 10) identified and rated 24 attributes, using 150-mm unstructured line scales. Regression analysis was performed and models were reduced. Models having R 2 > 0.70 were selected for prediction. Contour maps were constructed to: (1) visualise the effects of mixture components and roasting level and (2) characterise optimum formulations at light, medium and dark, which were determined as (30-49% P, 23-40% C and 21-31% S); (29-65% P, 0.9-41% C and 17-36% S) and (27-56% P, 19-45% C and 18-35% S), respectively, adding up to 100% of the mixture. Analyses of optimum and nonoptimum formulations and significant differences were not found between predicted and observed values for most attributes.

Roasted peanuts were stored at 20 treatment combinations of water activities (0.33, 0.44, 0.54, 0.67, 0.75) and temperatures (23, 30, 35, 40C), and evaluated after storing for 0, 20, 40, 60, 80, 100, and 110% of estimated shelf life, ranging from 0 to 91 days. Regression models indicated that increasing storage time and storage water activity resulted in decreasing crispness, crunchiness, hardness, roasted peanutty, sweet aromatic, salty, bitter and sweet attributes and increasing fracturability, chewiness, tooth packing and cardboard flavor. Storage temperature did not contribute to regression models of textural properties of roasted peanuts. Increasing storage temperature resulted in a faster rate of decrease for roasted peanutty and faster rate of increase of cardboard flavor. Roasted peanuts stored between 0.33 and 0.41 a w at 23C are predicted to have the least change in sensory properties after 68 and 91 days respectively.

Response surface methodology was used to optimize formulations of chocolate peanut spread. Thirty-six formulations with varying levels of peanut (25-90%), chocolate (5-70%) and sugar (5-55%) were processed using a three-component constrained simplex lattice design. The processing variable, roast (light, medium, dark) was also included in the design. Response variables, measured with consumers (n = 60) participating in the test, were spreadability, overall acceptability, appearance, color, flavor, sweetness and texture/mouthfeel, using a 9-point hedonic scale. Regression analysis was performed and models were built for each significant (p < 0.01) response variable. Contour plots for each attribute, at each level of roast, were generated and superimposed to determine areas of overlap. Optimum formulations (consumer acceptance rating of ≥ 6.0 for all attributes) for chocolate peanut spread were all combinations of 29-65% peanut, 9-41% chocolate, and 17-36% sugar, adding up to 100%, at a medium roast. Verification of two formulations indicated no difference between predicted and observed values.

Summary White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.

Two commercial peanut butters and 3 laboratory-prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel (n= 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated ( 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error.

Three amino acid-balanced, vitamin-, and mineral-fortified peanut spreads were investigated for consumer acceptability and sensory profile. An all-peanut spread had the highest consumers' ratings on all of the “likings”, whereas peanut/soy spread with 40.5% fat (PSSA) had the lowest ratings on the overall liking, spreadability, flavor, and texture (< 6, “like slightly”). Overall, consumers accepted all-peanut, peanut/non-fat dry milk spread (PSM) and peanut/soybean spread with 44.5% fat (PSSB), but not PSSA. Significant differences (α= 0.05) existed in the descriptive attributes including brown color; surface oiliness; spreadability; roasted peanutty, roasted soybean, milk, woody/hulls, and sweet flavors; stickiness; hardness, graininess; adhesiveness; cohesiveness; cohesiveness of mass; mouthcoating; mouthdryness; and adhesiveness to teeth. PSSA and all-peanut control were significantly different on most of the textural attributes. PSM exhibited no significant difference (α= 0.05) from all-peanut control.

A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products. Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Resurreccion, A.V.A.. University of Georgia; Estados Unidos

Cowpeas (Vigna unguiculata) were milled through 0.5-, 1.0-, and 2.0- mm screens, and the flour was subsequently separated into different particle-size ranges. Such procedures caused only minimal changes in moisture, fat, protein, ash, and total carbohydrate. The amount of extractable starch, however, varied from 34.5 to 52%. The effects of both mill screen and sieve mesh size were significant (P < 0.05). Differences in milling and separation procedures resulted in significant variations in water absorption (0.41–2.81 g of water/g of flour), solids lost (0.34–1.17 g/g of flour), and protein solubility (21.2–37.4%) (P < 0.05). Finely milled flours (91% moisture) had lower initial gelatinization temperatures (70–73°C), as measured by differential scanning calorimetry (DSC) (P < 0.01). Gelatinization peaks in high-moisture flour were similar to that of pure starch. At lower moisture, a second peak was observed indicative of protein. Light-scattering analysis showed that different conditions produced ...

Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21, 30, and 45 °C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf-life. Shelf-life of UPB stored at 21, 30, and 45 °C was 75 d. Peanut butter with 2.5% palm oil had a shelf-life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO.

Precooked, small-portion, microwave-reheatable steaks were processed from three grades (US Choice, US Select+, and US Select-) of top round beef. Marinated/tenderized samples were compared to nonmarinated/nontenderized controls from each grade. Untrained consumers (n=102) rated the sensory attributes, overall acceptability, and willingness to purchase the steaks at various settings (fast food, restaurant/cafeteria, supermarket). Marination and tenderization improved the sensory attributes, overall acceptability, and consumers' willingness to purchase the steaks, regardless of the grade from which they were prepared. Marinated/tenderized steaks from the US Select grade were more acceptable than nonmarinated/nontenderized steaks from the US Choice grade. Marinated/tenderized steaks from each grade required less force and energy to cut, contained about 3% more moisture and 0.5% less fat, and had more cooking loss than their control counterparts. However, consumers rated the marinated/tenderized products as being more tender, juicy, flavorful and more acceptable overall than controls.

Panelists with computer experience (n = 24) and without (n = 26) rated three foods representing liked, neutral and disliked categories using a 9-point hedonic scale on computer and paper ballots. In paired t-test results between computer and ballot ratings, no differences were found in overall acceptance, flavor and appearance attributes. Regression analysis indicated a significant (p

Using consumer survey data collected in Bulgaria in 1997, this study examined consumer preferences for peanuts in a transition economy. Perceived product attributes and household characteristics were hypothesized to influence attitude and peanut consumption behavior. The effects of perceived product attributes on overall attitude toward peanuts were examined, drawing on Fishbein's multiattribute model. Consumption behavior was analyzed using a count data model that distinguishes between participation and consumption frequency decisions. Results showed that perceived attributes with respect to taste and price consistently influenced consumers' overall attitude toward peanuts and consumption behavior. Income and location of households were statistically significant in explaining peanut consumption frequency. Whereas perceived health attributes affected attitude toward peanuts, they were not directly associated with consumption behavior. © 1999 John Wiley & Sons, Inc.

The effect of a warm-up sample on reliability of attribute intensity ratings from descriptive panel evaluations was studied by: (I) using a warm-up sample prior to test samples (WU), (2) using a warm-up sample prior to test samples and providing panel consensus attribute ratings for the warm-up sample to panelists (WUC), and (3) providing no warm-up sample (NWU). The standard deviation of ratings from 7 and 4 of 11 attributes for all samples was smallest in WUC and WU, respectively. In paired t-tests, significant differences were found between duplications in 0, 1 and 4 of 1 attributes in WUC, WU and NWU, respectively. Regression analysis of percent fat vs attribute intensity ratings showed the largest R 2 from 6, 2, and 2 of 10 significant regression models in WUC, WU, and NWU, respectively. To maximize reliability of descriptive analysis ratings, WUC should be used.

In 1995, 56 mothers whose children were enrolled in preschool programs in Athens, Georgia, completed a questionnaire regarding their attitudes about sterilized, aseptically packaged milk containers and their suitabilityfor children, their likingfor milk, and their children's likingfor milk. Mothers significantly preferred snack-size (236.5 ml) containers of sterilized, aseptically packaged milkfor children during snacktime at home and awayfrom home. Mothers requested additional information regarding recyclability of the package, nutritional comparisons of sterilized, aseptically packaged milk to pasteurized milk, and processing procedures for sterilized, aseptically packaged milk. A majority of the mothers reported that their children likedflavored milk. Among theflavors, a majority chose chocolate to use mainly as a snack. No correlations were found between maternal reports and results from sensory tests with children for liking of milk. The mean hedonic score of the children's acceptance of milk was 87.1 on a scale of 0 to 100.

Cowpeas (Vigna unguiculata) are a nutritious legume, but their consumption in the U.S. is limited by the lack of convenience and innovative forms of use. Akara is a popular West African food made from deep-fat fried cowpea paste and has potential for extending the use of dry cowpeas in U.S. markets. Acceptance tests involving 122 Georgia teenagers were conducted to assess their response to akara. Akara made from decorticated seeds was more acceptable than akara made from nondecorticated seeds. Akara was most acceptable to males, blacks, and to those who had completed nine or more grades in school. The product was more likely to be consumed at a restaurant or cafeteria than at home or at a fast food establishment. These findings indicate that akara has potential for success in the fried food market and could be targeted toward certain segments of the teenage population.

Techniques for flavor and odor evaluation of vegetable oils are needed as much as in previous years, particularly as new extraction and processing changes evolve. A new ASTM Standard Practice for Sensory Evaluation of Edible Vegetable Oils (E1627) was recently approved. Using this new standard, sensory profiles of four different freshly processed vegetable oils (canola, cottonseed, peanut and soybean) were determined using a descriptive panel. Each oil had a color which was significantly different from the other oils (P ≤ 0.05). All oils had a bland odor and flavor, although some had hydrogenat-ed and slightly nutty flavor and odor characteristics. Cottonseed oil had the highest (P ≤ 0.05) hydrogenated odor and flavor and waxy flavor ratings, while canola oil had the highest (P ≤ 0.05) fishy odor and flavor ratings. Peanut oil was rated highest (P ≤ 0.05) for buttery odor and lowest for beany and cardboard odor. Viscosities are similar, but mouthcoating was slightly different (P ≤ 0.05) among samples with cottonseed oil having the highest score.

Seventy-nine children ages 36-71 months evaluated 2% commercial UHT milk and 2 % commercial pasteurized milk for taste, color and mouthfeel with age appropriate facial hedonic scales with Peryam and Kroll verbal descriptors. Children significantly preferred the pasteurized milk over UHT milk for taste and mouthfeel attributes. Descriptive analysis of milks with an adult trained panel showed a significantly higher cooked note in UHT milk products which may explain the difference in preference. The results also showed that children 36-47 months were able to use the 3-point scale; children 47-59 months the 5-point scale; and children 60-71 months the 7-point scale to score preferences for food. Data transformation for a 0 to 100 point scale provided ease of comparison between age groups. Using the appropriate testing instruments, young children were able to provide valid food preference information.

To determine quality characteristics of snack chips, six snack chip prototypes containing cowpea flour, cornmeal, wheat flour and cornstarch (26, 34, and 42%) were formulated. Desirable characteristics as determined by three focus groups were a golden yellow color in a thin, smooth corn-chip form with crunchy or crispy texture, greaseless or dry mouthfeel and salty corn flavor. Chips were undesirable if brown-colored, thick, oily or greasy, had either hard or crumbly texture, and had bland, fishy, or burnt flavors. In consumer acceptance tests, commercial products were found to be more appealing than the experimental products. A discriminant model based on instrumental measurements of color and texture from 11 snack chip samples (six prototypes and five commercial samples) correctly grouped 100% of the acceptable and 90% of unacceptable products.

When fried chicken filet sandwiches are distributed beyond the retail outlets at which they are produced, it is necessary to ensure that they are maintained at temperatures above 60C until they are served as safety regulations specify. Furthermore, it is essential that the product maintains acceptable quality during transport and distribution. The purpose of this study was to measure changes in the temperature and the quality of fried chicken filet sandwiches as a function of holding time and holding device. Several holding devices were tested. The electrically-heated bun warmer maintained product temperature at the initial temperature throughout 120 min of storage. The effectiveness of the other devices in terms of time required for the most rapidly cooling sandwich to reach 60C was as follows: Pizza Box® with Lavapacs®, Coleman Cooler® : 120 min; Styrofoam® chest: 70 min; Pizza Box without Lavapacs: 60 min. The Pizza Box with Lavapacs held at 5C external temperature maintained product temperature above 60C for 80 min. Objective quality characteristics of fried chicken filet sandwiches were monitored during holding in a storage cabinet. The moisture content of the chicken filets and buns, the surface color, and the texture of the chicken filets were the quality characteristics measured. There were no significant trends in any of the quality parameters with holding time.

Instrumental measurement of color places hue in a 360° continuum, but sensory description of color usually refers to distinct hues - red, green, yellow etc. Color evaluation of «Golden Delicious » apples by both an instrumental method and an experienced sensory panel was conducted to determine if sensory panelists perceive changes of golden apple color in green and yellow hues separately or on a hue continuum from green to yellow. Apple color changed from green to yellow during storage. Two different sensory scoring ballots were used to determine if sensory panelists view color in discrete green and yellow hues or on a green-to-yellow continuum. Data collected from this sandy demonstrated that sensory panelists can detect the color changes of decreasing greenness, increasing yellowness, and color change from green to yellow in an equal fashion. Hue angle represented the best predictor of sensory color perception

Restructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: -2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P

Chicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (P

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%o, cooking times not longer than 40 sec, and holding temperatures not lower than 3 o C using 5% of total starch as gelatinized starch and holding time of 36 hr

Liquid whiteners were formulated from peanut extracts prepared using 1:3, 1:4, or 1:5 peanut-to-water ratio, and 0.6, 1.2, or 1.8% mono- and diglyceride emulsifiers. All formulations were stable after 5 days of quiescent storage. Descriptive analysis revealed that the whitener from peanut extract had higher sensory scores for bitter, toasted grain/cereal, and astringent than a commercial control. Lightness and whitening power increased with increasing peanut extract concentrations and emulsifiers. Viscosity increased as emulsifier increased. A whitener comparable to the control could be formulated using 1:3 to 1:4 peanut to-water ratios and 0.6 to 1.6% emulsifier

Liquid whitener was prepared using peanut extract, cottonseed oil, and water. Quadratic canonical polynomials predicted the response of the sensory variables peanutty, milky, oily flavor, astringent, and surface layer thickness to the component proportions. Reduced cubic canonical polynomials were necessary to predict responses of the sensory variables color lightness, roasted nutty, oily suspension; and the variables viscosity and stability in coffee to the component proportions. Increasing or decreasing extract from 50% of the blend decreased whitening capacity. Increasing extract increased peanutty and roasted nutty ratings. Increasing oil increased ratings for oily flavor and surface layer thickness but decreased astringent ratings and stability of whiteners in coffee. Storage of the whitener at 5° was necessary to prevent mi-crobial spoilage.