Consumer acceptance of value-added peanut products

Through the support of the Southeastern Peanut Research Initiative, UGA food scientists received support for their research to develop value-added peanut products for the food processing and food service industries. A process of peanut-based vegetable burger, peanut pasta and instant peanut drink mix were developed. A consumer acceptance test was conducted to evaluate appearance, color, aroma, flavor, texture, and overall liking of two peanut pasta formulations along with commercial controls of enriched spaghetti noodle and whole wheat thin spaghetti noodle. Overall, the peanut/corn pasta formulation had similar quality attribute ratings as the whole wheat thin spaghetti noodle. A sensory study to evaluate hot samples of four peanut burger formulations and one commercial vegetable burger patty was conducted. Panelists suggested increasing the vegetable content in the formulation. Preliminary sensory evaluation of beverages prepared from the peanut drink powder was conducted during the 2006 Georgia Peanut Tour. Regardless of degree of roast, people rated the peanut drink with a high concentration of drink powder as “like moderately.” Direct impact of this research will be on food processing and food service markets as they increase ways peanuts can be incorporated into the food system.