Comparative study of properties and acceptability of Haitian and US honey-roasted peanuts

A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured br...

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Bibliographic Details
Published in:International journal of consumer studies 2003-03, Vol.27 (2), p.157-167
Main Authors: Hinds, M.J., Jolly, C.M., Nelson, R.G., Donis, Y., Prophete, E.
Format: Article
Language:English
Subjects:
colour
Comparative studies
consumer
Consumer behaviour
Food production
Haiti
honey-roasted
lipid
moisture
Panel studies
Peanut
Peanuts
Quality control
sensory
sugar
texture
USA
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Summary:A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured brand. Haitian panellists (199) evaluated colour, appearance (dry/oily), crunchiness, peanut flavour and sweetness of the products using five‐point just‐about‐right scales. Colour (Minolta chromameter), hardness (TA.XT2i texture analyser fitted with a TA42 knife blade) and moisture (Denver IR‐30 moisture analyser), lipid (ethyl ether extraction) and sugar (Dionex DX‐500 high pressure liquid chromatography system) contents of the products were also determined. The Haiti product was significantly (P 
ISSN:1470-6423
1470-6431
DOI:10.1046/j.1470-6431.2003.00298.x