Search

This study models the frequency use of wood, charcoal, liquid gas, electricity, and kerosene in urban households in Ghana and supplements the literature on cooking fuel choices. The modeling is based on survey data collected in several major Ghanaian cities. Survey results indicate that charcoal and liquid gas are frequently used in meal preparation, while the frequency use of firewood, kerosene, and electricity is limited. Frequency use is estimated using the ordered probit technique. Five cooking fuel use equations identify income, socio-demographic characteristics, and location of urban residents as influencing the frequency use. Statistically significant effects measure probability changes in each of the four fuel categories. Income and education increase the probability of often or very often of using liquid gas or electricity to cook. The effect of being employed by the government is similar but less consistent. Age, household size, and marital status are linked to frequency use, but differently affect specific fuels. As the number of children or adults increases in a household, so does the probability of using firewood or charcoal, but this also increases the probability that such households never use liquid gas or electricity for cooking. Regional differences indicate Tamale residents heavily rely on wood and charcoal, and infrequently use liquid gas or electricity. Multiple cooking fuel use behavior may reflect risk aversion to fuel shortages. Increasing incomes and improving education will drive the probability of an increased use of cleaner cooking fuels and decreased use of fuel mixes, benefiting meal preparers’ health and the environment.

This study focuses on the intake of vitamin A from staple foods that are or could be fortified using a survey conducted in three major cities in Ghana. The study distinguishes among consumption frequencies, i.e., daily, weekly, and monthly, of five staples (wheat and maize flour, groundnut oil, palm oil, and vegetable oil). A multivariate probit technique estimates three sets of five equations accounting for the consumption of five staples in three time periods (daily, weekly monthly). The correlations across equations were tested indicating the suitability of the selected estimation approach. The results suggest that per capita income, geographic location, employment status, education, and market access are important in determining consumption frequency. The results also reveal that the existing source of vitamin A from the food fortification program is insufficient for Ghanaian women to reach the WHO daily standard. Fortifying maize flour (in addition to already fortified vegetable oils and wheat flour), a staple, will largely alleviate the inadequate vitamin A intake among urban households.

In developing countries, problems such as malnutrition and food insecurity are shifting from rural to urban areas because of rapid urbanization. However, regional variations in alimental food consumption within urban settings have often been ignored. Using survey data, our study examines regional patterns of expenditure on fresh vegetables, fruits, and peanut products in urban households of Ghana. After accounting for socioeconomic and demographic factors, food expenditure on fresh vegetables and peanut products and income elasticity vary significantly across major cities. Food distributors may adjust their marketing strategies, while policy makers should pay attention to possible disparities in urban areas.

A survey was conducted to determine current consumer attitudes toward irradiation. The mailed questionnaire was designed to be self-administered. Results were obtained from responses of 54% of 918 questionnaires mailed out to consumers in the metro-Atlanta area. Results indicated that 72% of consumers are aware of irradiation and, among these, 87.5% indicated that they have heard about irradiation but do not really know that much about it. Over 30% of consumers believe that irradiated food is radioactive. Consumers are less concerned about irradiation than they are about food additives, pesticide residues, animal drug residues, growth hormones, and bacteria. The risk to workers and environmental issues are among the top concerns regarding irradiation. The percentage of consumers who would buy irradiated food is 45%; 19% would not buy it, and others are undecided. Results indicate that a more favorable response will be observed when a choice of irradiated poultry, meats, and seafood is offered.

The popularity of functional beverages such as tea and herbal infusions led to the search for alternative sources of raw materials that provide great taste and functionality to consumers. Peanut skins are a rich source of phenolic compounds and their utilization in beverage was attempted. Total phenolics (TP) and antioxidant capacity (AOC) were determined in beverages prepared from heat treated peanut skins (Runner, Virginia, Spanish) using three infusion strengths (1, 1.25, 1.5 g/100 mL) and times (2, 6, 10 min). Runner infusions had the highest TP and AOC followed by Spanish then Virginia infusions. Maximum values for TP (110 mg GAE/g), TEAC (1.11 mmol TE/g) and ORAC (1343 μmol TE/g) were obtained from Runner infusions (1 g/100 mL for 10 min). Regression analysis showed that infusion strength and time were significantly related to TP and AOC content of peanut skin infusions. TP and AOC of skins directly affected the sensory attributes of infusions prepared. Runner (mean intensity rating of 108.6 mm) and Spanish (106.6 mm) infusions were more bitter than Virginia (100.9 mm) infusions. Peanut skin infusions prepared are rich in phenolics and have high antioxidant capacities. Beverage formulations from peanut skins would deliver beneficial effects, but formulation issues to achieve consumer acceptability need to be resolved.

The effects of varying doses of UV and ultrasound (US), and incubation times at 25 °C on total phenolics (TP), antioxidant capacity by two methods, trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) and sensory overall acceptance (OA) of treated peanuts were investigated. Optimum process parameters for UV and US were determined using response surface methodology. UV and US increased TP, TEAC and ORAC total antioxidant capacity (TAC) of most treated peanuts, whereas OA decreased in all treatments compared to controls. US was more effective than UV in increasing total antioxidants. Optimum US process parameters at 36 h incubation time will result in products with TAC ≥ 68 μM TE/g, TP ≥ 1.51 mg GAE/g, TEAC ≥ 2.76 μM TE/g, and OA ≥ 5 or neither like nor dislike.

Ready-to-eat poultry frankfurters were irradiated by electron-beam at medium doses of 0, 1, 2 and 3 kGy and evaluated for sensory characteristics over a 32 day refrigerated storage period. A descriptive panel identified and rated 31 attributes describing the effects of irradiation dose on the appearance, aroma, flavor and texture of the frankfurters throughout the shelf-life. It was found that storage time had a more significant effect on frankfurters than irradiation dose. Irradiation affected the aroma attributes of chicken, cured meat, spice blend, and wet dog; the flavor attributes of meaty, chickeny, and off-flavor; and the taste attributes of sour and sweet. The texture of the poultry frankfurters was not significantly affected by irradiation.

A trained descriptive analysis panel evaluated raw and cooked sensory attributes for both fresh and frozen commercially available shrimp. While significant differences in sensory attributes existed among the type of frozen shrimp evaluated (Georgia white, Georgia brown, Gulf white, Gulf brown, Gulf pink, Honduras white, Belise white, Columbia white, and Burma black tiger), only appearance attributes could uniquely differentiate a specific type of frozen shrimp. Flavor and texture attributes were not unique to one type of frozen shrimp, hence no single attribute could be used for branding of shrimp. While frozen shrimp had greater intensities of cooked shrimp flavor and aroma, fresh shrimps were characterized as being sweeter and juicier than frozen shrimp. Both juiciness and sweetness decreased in Georgia white shrimp when stored on ice.

Summary A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, bulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30–0.34 g g−1 added water, 0.16–0.20 g g−1 PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150°C, extrudates with a wide range of functional characteristics can be produced.

Summary Dry cowpeas, an excellent source of protein and B-vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep-fat fried, has potential for extending use of cowpeas in US markets. Acceptance tests involving 450 respondents were conducted to assess response of US consumers to akara. Akara was most acceptable to Caucasians, older consumers, and those with no, little or some high school education. Its most appropriate use was perceived as a snack food with sauce and as a fully cooked, frozen, reheatable product.

Summary A study was conducted to identify perceptions of Thai consumers toward peanuts and related products using a food/food-use appropriateness matrix and to identify new peanut products that exhibit good potential for being accepted by Thais. Most respondents were highly educated young Thai adults who had resided in the U.S. for 4 years or less. Factor analysis of the matrix consisting of sixteen peanut and related products and fourteen use situations identified two food (snack food and every day food) and three use groups (general use, special occasion and value/convenience). The snack food group was deemed appropriate for special occasions and children, while the every day food group was appropriate for general use and when concern existed about value and convenience. The every day food group was also perceived as being appropriate for snacking. Three peanut-based products representing good potential for acceptance were identified as ice cream type, milk type and non-peanut butter spread type.

Summary Chinese-type noodles were prepared from wheat flour fortified with 7–21% defatted peanut and 4–12% cowpea flours. A full factorial 4X4 design was used. Fifteen supplemented Chinese-type noodle formulae and a control sample were analysed for protein content and physical and sensory qualities. The protein content of noodles was increased as the level of peanut/cowpea flours increased. Colour and cutting force of supplemented noodles were affected negatively by cowpea and peanut flours, respectively. Sensory scores for firmness and yellowness of supplemented Chinese-type noodles were decreased as the level of peanut/cowpea flours increased. Computer-generated response surface and contour plot interpretations revealed that up to 15% peanut flour and 8% cowpea flour supplementation will produce acceptable supplemented Chinese noodles with high protein content (21%).

Central location tests (CLT) were conducted for five consecutive days to determine consumer acceptance of chocolate peanut cream. Scales for intensity, just-about-right (JAR) and hedonic ratings were used to measure each attribute evaluated. Consumers (n = 152) were asked to rate the intensities of spreadability, chocolate, peanut and overall flavors, and texture using a 9-point scale. JAR scales were used to evaluate the same attributes as well as aroma; while overall acceptance was assessed using a 9-point hedonic scale. Means and frequencies of each sensory attribute were obtained. Chi-square analysis was used to analyze JAR ratings.

Consumer acceptance and intensity ratings of roasted peanuts stored at temperatures of 23, 30, 35, and 40 °C, and water activities (aw) of 0.33, 0.44, 0.54, 0.67 and 0.75 were determined over time. Consumer acceptance ratings, including overall, appearance, color, and texture were affected by storage water activity and time, but not by storage temperature. Consumer intensity ratings of crunchiness were affected by storage water activity and time, but not storage temperature. Aroma acceptance, flavor acceptance, and roasted peanutty and stale/oxidized/rancid intensity ratings of roasted peanuts were dependent on storage temperature, water activity and time. Shelf-life of roasted peanuts was predicted by all consumer attributes ( R 2 > 0.60 ) and was best predicted by aroma acceptance ( R 2 = 0.75 ). Using contour plots with ratings >5.0 for all acceptance attributes, the shelf-life of roasted peanuts stored at 23 °C and between 0.33 and 0.75 aw was limited by overall acceptance and decreased by approximately 50% with each 0.1 aw increase. At accelerated temperatures of 30, 35 and 40 °C, shelf-life of roasted peanuts was predominantly limited by flavor acceptance (>5.0), and to a lesser extent by overall acceptance (>5.0). Shelf-life of roasted peanuts stored at accelerated temperatures decreased by 50% or more with each 0.1 aw increase.

SummaryPercentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control and 15 experimental formulations of peanut polvor

The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (A w ; 0.33, 0.44, 0.54, 0.67 and 0.75 A w ), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R 2 ≥ 0.70) indicated that increasing storage A w resulted in decreasing color lightness (L value). Increasing storage time and A w increased both measured A w and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R 2 ≥ 0.78), whereas consumer ratings were best predicted (adj. R 2 ≥ 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay.

One-on-one interviews were conducted nationwide in different regions in the Philippines. A total of 387 households participated in the survey. Most households bought peanut butter at least once a month. Results indicated that sweetness, brand. and price of product were the major, factors that influenced the choice of Filipino consumers of peanut butter to bity. There was some indication of “brand loyalty”. Approximately two-thirds of Filipino families actually preferred the firm (stabilized) type of peanut butter even when they bought the flowing (not stabilized) type because of lower price of the latter. Color was not a major factor considered by Filipino consumers in buying peanut butter. Some consumers (50%) liked added flavor (chocolate or fruit jelly) in their peanut butter and were willing to pay more than PhP 1.00 additional price for it. Filipino consumers were aware and knowledgeable about vitamin A and the presence of vitamin A-fortified food products in the market. They indicated that they would buy vitamin A-fortified peanut products when these were made available. Most of them (>90%) were willing to pay more than PhP 0.25 additional price with a large proportion who were willing to pay more than PhP 1.00 additional price.

Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely found in Eastern European diets. To exploit marketing opportunities for peanut products in the region, consumer acceptance of smooth (PBS) and crunchy (PBCN) peanut butters was determined through central location tests (CLT) at an International Food Fair in Plovdiv, Bulgaria. Consumers (147) were asked to rate their feelings about the intensities of spreadability, overall flavor, and texture using a nine-point intensity scale. Just-about-right (JAR) scales were used to evaluate the same attributes and aroma. Overall acceptance was assessed using a nine-point hedonic scale. Descriptive statistics, the paired t-test and chi-square test were used to analyze the data. The cross tabulation indicated that all of the products tested were rated acceptable for consumers of all ages and income ranges. This information provides a basis for introducing peanut butter to the Bulgarian and Eastern European consumers, t...

A manual sorting procedure was developed to eliminate aflatoxin contamination from peanuts. The efficiency of the sorting process in eliminating aflatoxin-contaminated kernels from lots of raw peanuts was verified. The blanching of 20 kg of peanuts at 140 degrees C for 25 min in preheated roasters facilitated the manual sorting of aflatoxin-contaminated kernels after deskinning. The manual sorting of raw materials with initially high aflatoxin contents (300 ppb) resulted in aflatoxin-free peanuts (i.e., peanuts in which no aflatoxin was detected). Verification procedures showed that the sorted sound peanuts contained no aflatoxin or contained low levels (

Summary White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.

A 1997 nationwide survey in Bulgaria revealed a high demand for roasted peanuts (Arachis hypogaea L.) and peanut products. The study reported here was conducted to determine the level of acceptance by Bulgarian consumers of three American cultivars of roasted peanuts and to identify the type of commercial peanut butter preferred using sensory affective tests. Consumers (N = 601) participated in central location tests at an international fair in Plovdiv, Bulgaria in May 1999 to evaluate roasted peanuts (spanish type, cv. Georgia Green, and cv. Flavorunner) and three types of commercial American peanut butter [very low sodium (creamy), regular creamy, and extra crunchy]. Each consumer was interviewed and asked to evaluate these products by pointing at a printed 9-point hedonic scale (1 = dislike extremely, 9 = like extremely). Most (98.7%) of the participants were Bulgarian. Ages ranged from 18 to 50 yr (79.9%) or older (20.1%); 53.7% were females. The mean overall acceptance rating for roasted Flavorunner peanuts (6.9, like slightly) was significantly higher (P ≤ 0.05) than that for Georgia Green (6.1, like slightly), which was significantly higher than for Spanish type (5.6, neither like nor dislike). Mean overall acceptance of extra crunchy peanut butter was higher (6.7, like slightly; P ≤ 0.05) than acceptance of regular creamy (6.4, like slightly) and very low sodium (5.4, neither like nor dislike) types. Consumers rated the overall acceptance of regular creamy peanut butter higher (P ≤ 0.05) than that of very low sodium creamy peanut butter. Results of the survey indicate good potential for sale of Georgia Green and Flavorunner roasted peanuts and extra crunchy and regular creamy peanut butter in Bulgaria.

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor. grown at different locations. Flavor-profiling methods were used to select "carrot varieties cultivated at different sites that are most suit- able for carrot chip production with reference to sensory properties of fresh carrots" (Baardseth et al., 1996). Simon et al. (1980) used 25 to 30 trained panelists who evaluated identical cultivars grown in Florida, Texas, and California for sweetness, harsh flavor, overall carrot flavor, and overall preference using QDA scales for intensity. In a later study, Simon et al. (1982) planted carrots under optimal conditions in Florida, Wisconsin, and California. They found that the flavor of raw carrots was largely influenced by genetic variation, with domi

Using consumer survey data collected in Bulgaria in 1997, this study examined consumer preferences for peanuts in a transition economy. Perceived product attributes and household characteristics were hypothesized to influence attitude and peanut consumption behavior. The effects of perceived product attributes on overall attitude toward peanuts were examined, drawing on Fishbein's multiattribute model. Consumption behavior was analyzed using a count data model that distinguishes between participation and consumption frequency decisions. Results showed that perceived attributes with respect to taste and price consistently influenced consumers' overall attitude toward peanuts and consumption behavior. Income and location of households were statistically significant in explaining peanut consumption frequency. Whereas perceived health attributes affected attitude toward peanuts, they were not directly associated with consumption behavior. © 1999 John Wiley & Sons, Inc.

Cowpeas (Vigna unguiculata) are a nutritious legume, but their consumption in the U.S. is limited by the lack of convenience and innovative forms of use. Akara is a popular West African food made from deep-fat fried cowpea paste and has potential for extending the use of dry cowpeas in U.S. markets. Acceptance tests involving 122 Georgia teenagers were conducted to assess their response to akara. Akara made from decorticated seeds was more acceptable than akara made from nondecorticated seeds. Akara was most acceptable to males, blacks, and to those who had completed nine or more grades in school. The product was more likely to be consumed at a restaurant or cafeteria than at home or at a fast food establishment. These findings indicate that akara has potential for success in the fried food market and could be targeted toward certain segments of the teenage population.

Techniques for flavor and odor evaluation of vegetable oils are needed as much as in previous years, particularly as new extraction and processing changes evolve. A new ASTM Standard Practice for Sensory Evaluation of Edible Vegetable Oils (E1627) was recently approved. Using this new standard, sensory profiles of four different freshly processed vegetable oils (canola, cottonseed, peanut and soybean) were determined using a descriptive panel. Each oil had a color which was significantly different from the other oils (P ≤ 0.05). All oils had a bland odor and flavor, although some had hydrogenat-ed and slightly nutty flavor and odor characteristics. Cottonseed oil had the highest (P ≤ 0.05) hydrogenated odor and flavor and waxy flavor ratings, while canola oil had the highest (P ≤ 0.05) fishy odor and flavor ratings. Peanut oil was rated highest (P ≤ 0.05) for buttery odor and lowest for beany and cardboard odor. Viscosities are similar, but mouthcoating was slightly different (P ≤ 0.05) among samples with cottonseed oil having the highest score.

When fried chicken filet sandwiches are distributed beyond the retail outlets at which they are produced, it is necessary to ensure that they are maintained at temperatures above 60C until they are served as safety regulations specify. Furthermore, it is essential that the product maintains acceptable quality during transport and distribution. The purpose of this study was to measure changes in the temperature and the quality of fried chicken filet sandwiches as a function of holding time and holding device. Several holding devices were tested. The electrically-heated bun warmer maintained product temperature at the initial temperature throughout 120 min of storage. The effectiveness of the other devices in terms of time required for the most rapidly cooling sandwich to reach 60C was as follows: Pizza Box® with Lavapacs®, Coleman Cooler® : 120 min; Styrofoam® chest: 70 min; Pizza Box without Lavapacs: 60 min. The Pizza Box with Lavapacs held at 5C external temperature maintained product temperature above 60C for 80 min. Objective quality characteristics of fried chicken filet sandwiches were monitored during holding in a storage cabinet. The moisture content of the chicken filets and buns, the surface color, and the texture of the chicken filets were the quality characteristics measured. There were no significant trends in any of the quality parameters with holding time.

Restructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: -2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P

The acceptability of the sensory properties of cookies containing crushed, toasted peanuts and sweet potato flakes was optimized. A 3 × 3 full factorial experiment using three levels each of sweet potato flakes (0-120 g) and egg white (30-90 g) in formulations containing 120 g of peanuts and 80 g of sugar was conducted. Consumer acceptance tests for color, shape, appearance, flavor, mouthfeel, and overall acceptability were conducted using 9-point hedonic scales and 60 panelists. Response surface methodology (RSM) was used to optimize the formulation. Objective measurements of color and texture were determined. All formulations containing all levels of egg white and up to 15 g of sweet potato flakes resulted in formulations with overall acceptance scores ⩾6.0. Increasing the level of sweet potato flakes resulted in increased acceptance of color and appearance but had a deleterious effect on acceptance of mouthfeel. Verification trials revealed the predictive ability of all models developed. except for flavor. Significant correlations existed between acceptability scores for the sensory properties arid physical measurements.

Response surface methodology was used to optimize the formulation of an extruded snack based on cornstarch and peanut flour. Flavor and texture acceptability were limiting factors in attaining the optimum formulation. Acceptable products were produced with formulations containing 120-200g/kg non-fermented peanut flour, 0-80g/kg fermented peanut flour, 300-315 g/kg added water, and 500 g/kg cornstarch. Flavoring the product with nacho cheese, Cheddar cheese, and sour cream and onion enhanced overall product acceptance. Consumer evaluation of the snacks indicated a high potential for sale in the marketplace.

The preparation of akara, a popular West African food made from whipped cowpea paste, traditionally involves decortication (seed coat removal). Decortication may not be necessary for consumers who are unfamiliar with product characteristics. Akara was prepared from meal processed from whole or decorticated seeds. Paste from whole seeds was more viscous and dense than decorticated and produced fewer balls per batch. Akara from whole seeds required significantly more force to shear-compress and had a darker, duller color than akara from decorticated seeds. Akara from both processes contained 22% protein, which was more than twice that of fried cornmeal hush puppies and French fried potatoes. Sensory quality was evaluated by 128 Georgia teenagers. Appearance and color ratings were significantly higher for the decorticated product; there was no difference in flavor, mouthfeel or overall quality ratings due to decortication.

Akara, a fried food of West African origin, is made from whipped cowpea paste flavored with fresh onion, fresh hot or bell pepper, and salt. Akara has potential for U.S. markets as a fully cooked, frozen, reheatable product. Akara was stored at −18°C for 9 months and compared to freshly prepared akara in selected quality characteristics. Frozen, thawed akara had a higher moisture and lower crude fat content, required significantly less force to shear, and had a lighter, less intense color than freshly prepared product. Frozen/thawed/reheated akara received lower senson scores for color, moistness and flavor than the fresh product. Analysis of headspace volatiles of freshly prepared akara and akara frozen 3, 6 and 9 months resulted in fifteen peaks. Two peaks were significantly affected by frozen storage.

In a study of marketing opportunities for fresh, dark, chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to by included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired clear packaging for the products but did not want the packaging to be microwaveable or ovenproof. Acceptance of chicken kabob chunks and stir-fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seasoning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products were a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip with 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > bone-in, skin-on thighs.

A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126) would purchase irradiated poultry products, and the effects of marketing strategies on consumer purchase of irradiated poultry products. Consumer preference for irradiated poultry was likewise determined using a home-use test. A slide program was the most effective educational strategy in changing consumers’ purchase behavior. The number of participants who purchased irradiated boneless, skinless breasts and irradiated thighs after the educational program increased significantly from 59.5 and 61.9% to 83.3 and 85.7% for the breasts and thighs, respectively. Using a label or poster did not increase the number of participants who bought irradiated poultry products. About 84% of the participants consider it either “somewhat necessary” or “very necessary” to irradiate raw chicken and would like all chicken that was served in restaurants or fast food places to be irradiated. Fifty-eight percent of the participants would always buy irradiated chicken if available, and an additional 27% would buy it sometimes. About 44% of the participants were willing to pay the same price for irradiated chicken as for nonirradiated. About 42% of participants were willing to pay 5% or more than what they were currently paying for nonirradiated chicken. Seventy-three percent or more of consumers who participated in the home-use test (n = 74) gave the color, appearance, and aroma of the raw poultry products a minimum rating of 7 (= like moderately). After consumers participated in a home-use test, 84 and 88% selected irradiated thighs and breasts, respectively, over nonirradiated in a second SSS test.

Beginning in 2001 the Georgia Department of Agriculture mandated testing of new and existing Vidalia onion varieties under the supervision of the University of Georgia. This was prompted by the introduction of early maturing Japanese overwintering varieties, which were perceived to be more pungent than traditional varieties grown in the Vidalia district. The testing primarily focused on flavor and pungency (pyruvate analysis) to determine suitability as a Vidalia onion variety. Our testing compared varieties to an industry standard, initially variety Granex 33, which was later switched to `Savannah Sweet'. In almost all flavor and pungency tests differences were detected among the varieties, however, since the chosen standard variety usually fell within the middle of the tested range, there was no consistent rejection of a variety. If a different statistical approach had been used it would have been possible to reject several varieties over the course of testing. Using multiple comparison with the best (MCB), a modification of Dunnett's test where the best performing variety for a particular parameter becomes the standard, several varieties would have been excluded, but not all of the early Japanese overwintering types. Finally, in 2005 a consumer acceptance study was conducted with 30 consumers evaluating each of 49 varieties resulted in an LSD (5%) with no differences between the top 38 entries, which included several of the Japanese overwinter types. It is becoming clear that concerns over flavor with these early varieties are unfounded.

A spread made from light colored, bland peanut paste flavored with cheese, meat, fruit or chocolate would enhance the probability of increased utilization of peanuts. The effect of particle size on quality of pastes prepared from whole peanut kernels subjected to water extraction (WE) and chopping was determined. Results indicated that the paste prepared from coarsely or moderately chopped peanuts was found to be light in color and have the lowest flavor intensity scores. Paste prepared from finely chopped peanuts had the darkest color among all treatments.

Peaches (cvs ‘Loring’ and ‘Redglobe’) were collected from five packinghouses within a 20 km radius on a single harvest date. Using color chips to categorize harvest maturity, fruit color and firmness were evaluated on the day of harvest. After 7 day storage at 5°C, designed to simulate maintenance of a cold-chain during wholesale distribution, peach color, firmness and sensory quality were determined. Color and flavor development were inhibited at 5° C but the softening rate increased at increasing levels of maturity. Separation of softening from flavor and color development has implications in study of ripening physiology of the peach and in assessing current handling practices.

Snap beans were collected from nine lots at five wholesale warehouses over a 2 day period. The lots were separated into three groups based on wholesale price — high ($15.35/bu), intermediate ($13.35–$14.90/bu), and low ($13.00/bu). Lots were analyzed for quality by chemical, physical and sensory methods to determine those quality factors most closely associated with the price of fresh beans at the wholesale level. Textural properties differentiated between beans in low and intermediate price groups. Appearance factors were more important than texture in distinguishing between beans of the high and intermediate price groups.

Considers the extent of the marketers need to communicate quality to the consumer and the best ways of doing so. Examines the results of an experiment involving consumers. Suggests that some communication of quality is generally better than no such communication, although whether specific or non‐specific quality appeals should be used depends on the relative price of the brand.