Perilla Supplemented with Peanut Butter Product for Health

Abstract

The objectives of this research were to study the appropriate ratios of perilla and consumer acceplance of perilla supplemented in peanut butter product. A Completely Randomized Design (CRD) was used to study three ratios of perilla which were 10 %, 20% and 30 % of standard peanut butter weight. The sensory evaluation using 5-point hedonic scale was used. The results showed that the amount of different perilla had an effect on consumer preferences. The product which consisted of 20% perilla gained the highest acceptance score at 4.58 whichwas in high level. This product consisted of 68.84% peanuts, 16.06% perilla, 5.74 % olive oil, 9.18% sugar and 0.18 % salt, and had an average score of 4.58, which is in a hich level. Accordine to the study of consumer acceplance of peanut butter products,/it was found that the consumers accepted the peanut butter product with an average score of 4.50. Therefore, the developed perilla supplemented in peanut butter products was was suitable choice for consumers who are concern about health.