Sensory and physical properties of peanut brittle prepared in different types of cookware and with different levels of sodium bicarbonate.

Two studies to evaluate peanut brittle containing either raw or roasted peanuts were conducted. In the first study, brittles were prepared in iron, aluminum, stainless steel and nonstick stainless steel pans. In the second study, brittles containing 0, 2 or 4 g of sodium bicarbonate prepared in either stainless steel or nonstick stainless steel pans were evaluated. All brittles were evaluated for color, shear strength and sensory properties at 0, 30 and 60 days. Products prepared in a nonstick stainless steel pan and those with added sodium bicarbonate were lighter, more yellow and slightly greener than other products. Pan type did not affect shear force but increasing sodium bicarbonate was associated with decreasing force needed to shear brittles. Peanut and caramel aromas were not affected by pan type or sodium bicarbonate level but were greater (p < 0.05) in products containing roasted peanuts. Burned flavors were more prevalent in products prepared in iron or stainless steel pans with roasted peanuts. More intense sweet and buttery flavors were detected as level of sodium bicarbonate increased.