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Optimization of Peanuts with Yingshan Yunwu Tea Flavor Using Response Surface Methodology

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Listed:
  • Nan LUO
  • Yuchao TIAN
  • Qingling ZHU
  • Haijian LIU
  • Zhiling HU
  • Furong LIU
  • Fan WANG
  • Ziyi ZHANG
  • Chang LIU

Abstract

Yingshan Yunwu tea was a characteristic agricultural product in Hubei Province. It possesses special flavor and great taste. However, the lack of Yunwu tea products made it lose competition in the market. In this study, the peanuts with Yingshan Yunwu tea flavor were cooked, and the effect of factors on the sensory test was investigated. The single-factor experiment was performed to study all factors on the sensory score of the peanut, including tea amount, salt amount, sugar amount, flavor amount and cooking time. Then, response surface methodology with the Box-Behnken design were carried out, and the optimal formulation composition was 100 g peanuts, 500 mL of water, 25 g tea, 5 g salt, 8 g sugar and 1 g tea flavor with a sensory score of 94.3 points. This study demonstrated that the peanuts with Yingshan Yunwu flavor could be a valuable product for the market and contribute to promoting practical application of Yingshan Yunwu tea.

Suggested Citation

  • Nan LUO & Yuchao TIAN & Qingling ZHU & Haijian LIU & Zhiling HU & Furong LIU & Fan WANG & Ziyi ZHANG & Chang LIU, 2024. "Optimization of Peanuts with Yingshan Yunwu Tea Flavor Using Response Surface Methodology," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 16(12), December.
    • Handle: RePEc:ags:asagre:396304
    DOI: 10.22004/ag.econ.396304
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