Acceptance by American and Asian Consumers of Extruded Fish and Peanut Snack Products |
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Authors: | K SUKNARK KH McWATTERS RD PHILLIPS |
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Affiliation: | Authors Suknark, McWatters, and Phillips are with the Center for Food Safety &Quality Enhancement, Dept. of Food Science &Technology, Univ. of Georgia, Griffin, GA 30223-1797. |
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Abstract: | Fish snack half-products were produced using extrusion temperatures and screw speeds of 97°C and 285 rpm, 95°C and 350 rpm, and 95°C and 220 rpm. Peanutsnack half-products were produced at 100°C and 250 rpm, 95°C and 325 rpm, and 95°C and 250 rpm. The half-products were fried at 200°C for 1.5 min and evaluated for acceptability using a 9-point hedonic scale. Temperature and screw speed influenced consumer acceptance. Aroma, flavor, and overall acceptance of fish snack products were rated significantly higher by Asian consumers(n = 30) than by American consumers (n = 30). There was no significant difference in ratings for all sensory attributes and overall acceptance of peanut snack products by Asian or American consumers. |
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Keywords: | fish snack peanut extrusion consumer acceptance sensory attributes |
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