Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce : The Effect of Boiling Time and the Presence of Kernel Coating
Descriptive sensory analysis was used to characterize the flavor changes of peanuts during boiling. The attributes investigated were rawness, astringency, and bitterness. Samples of peanut sauce prepared with seed coating and without seed coating and taken at different cooking times (1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (N = 16 peanuts with coating and N = 17 peanu