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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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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container_title International journal of consumer studies
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creator Hinds, M.J.
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description 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 
doi_str_mv 10.1046/j.1470-6431.2003.00298.x
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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 &lt; 0.05) darker brown, harder and contained more (P &lt; 0.05) sucrose and glucose but less (P &lt; 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P &lt; 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. 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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 &lt; 0.05) darker brown, harder and contained more (P &lt; 0.05) sucrose and glucose but less (P &lt; 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P &lt; 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. 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The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P &lt; 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. Decrease in sugar content may also make the Haiti product more appealing to this age group and to male Haitians.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><doi>10.1046/j.1470-6431.2003.00298.x</doi><tpages>11</tpages></addata></record>
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source EBSCOhost Business Source Ultimate; Applied Social Sciences Index & Abstracts (ASSIA); Wiley
subjects colour
Comparative studies
consumer
Consumer behaviour
Food production
Haiti
honey-roasted
lipid
moisture
Panel studies
Peanut
Peanuts
Quality control
sensory
sugar
texture
USA
title Comparative study of properties and acceptability of Haitian and US honey-roasted peanuts
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