No abstract

Response surface methodology was used to investigate the potential of unhydrogenated palm oil (PO), with and without peanut shell flour (PSF), to prevent oil separation in peanut butter. Percent oil separation, texture and color attributes were measured after 0, 1 and 2 wk storage at 15, 2.5 and 35°C. Computer-generated contour plots indicated that 2.0-2.5% PO should effectively stabilize peanut butter stored at 21-24°C for z 1 year without affecting color. PSF (2 0.8%) decreased L value of color by z 5% but did not increase firmness of experimental products containing PO. Samples stabilized with PO were softer than those containing a commercial stabilizer.

This study evaluated Haitian consumers' preferences for three attributes of roasted peanuts: form (dry-roasted vs. honey-roasted), country of origin (Haiti vs. USA) and price (lowest vs. most common vs. highest). A sample of 199 respondents from three locations near Port-au-Prince revealed that price was overwhelmingly the most important attribute, although three well-differentiated consumer segments were identified: the largest (44% of the sample) based strictly on price; a second (29%) distinguished by preference for honey-roasted peanuts of Haitian origin; and a third (27%) preferring dry-roasted peanuts imported from the USA. Segment membership was predicted by gender, education, household size, survey location and whether or not respondents were themselves the purchasers of the peanuts and peanut butter they consumed. Market simulation of a proposed, new domestic product (honey-roasted peanuts from Haiti) revealed that a price near that of the currently imported product would maximize domestic revenues at about 15% above the current base.

SummaryThe effects of two thermal processing methods on physical and sensory properties of a 4 beverage prepared from finely ground, partially defatted roasted peanuts (Arachis hypogaea) were determined. Samples were either bottle-processed at 72 "C for 2 min or 111 "C for 8 min after homogenizing at 72 "C, or kettle-pasteurized for 2 min at 72, 77 or 82 "C before homogenizing at 72, 77 or 82 "C, respectively. Harsher thermal processing parameters increased the suspension stability and viscosity of bottle-processed beverage by 175 and 87%, respectively, but had no influence on kettle-pasteurized beverage. Total solids (%) and colour were not adversely affected by thermal processing. Beverage that was kettle-pasteurized and homogenized at 72 "C had low viscosity (6.1-8.4 cps), typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of whether carrageenan (stabilizer) or mono-diglyceride (emulsifier) were added to the formulation. Kettle-pasteurizing before homogenizing (20.7 X lo6 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.