Consumer-based optimization of a third-generation product made from peanut and rice flour

Area of Science:

• Food Science and Technology
• Extrusion Processing
• Sensory Analysis

Background:

• Partially defatted peanut flour is a viable ingredient for snack production.
• Extrusion processing offers a method for creating puffed snacks.
• Consumer acceptance is crucial for successful food product development.

Purpose of the Study:

• To optimize the extrusion process for indirectly puffed snacks using partially defatted peanut flour.
• To determine the effects of peanut flour content, screw speed, and feed rate on snack quality and consumer acceptance.
• To identify optimal processing parameters for desirable snack characteristics.

Main Methods:

• Snacks were produced via extrusion using varying peanut flour (30-50%), screw speeds (200-400 rpm), and feed rates (4-6 kg/h).
• Extrudates were dried and then puffed using deep-fat frying.
• Consumer acceptance tests evaluated attributes like crispness, texture, appearance, color, flavor, and overall liking on a 9-point hedonic scale.

Main Results:

• All tested snacks received scores above 6.0 for crispness and texture.
• Snacks with 50% peanut flour scored below 6.0 for appearance, color, flavor, and overall liking.
• Feed rate had the most significant impact on consumer attributes, followed by peanut flour content and screw speed.

Conclusions:

• Optimal processing parameters for peanut-based snacks were identified, suggesting a range of 42-45% peanut flour and specific feed rates for high consumer scores.
• Predictive models accurately identified formulations likely to achieve consumer scores above 6.0.
• The study provides valuable insights for developing commercially successful peanut-based puffed snacks.