Source: UNIVERSITY OF GEORGIA submitted to NRP
VALUE-ADDED PEANUT-SKIN ENHANCED PEANUT BUTTERS: FACTORS AFFECTING CONSUMER SELECTION AND ACCEPTABILITY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0229154
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
May 1, 2012
Project End Date
Apr 30, 2017
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS,GA 30602-5016
Performing Department
College of Family & Consumer Sciences
Non Technical Summary
Provactive wellness-focused consumers purchase functional foods and nutraceutical beverages in an effort to maintain health and control health care costs. Peanut skins, a common by-product of the peanut processing industry, are a rich source of phenolic compounds and fiber with potential as a functional food ingredient. Polyphenols are associated with positive health effects against chronic diseases like cancers, cardiovascular diseases, diabetes, neurodegenerative diseases and osteoporosis, whereas dietary fiber impacts all aspects of gut physiology. Use of peanut skins, a low-cost underutilized processing by-product, in an enhanced functional food, allows the creation of a value-added product. Development of acceptable, not just edible, functional foods has been identified as a key consideration in motivating consumers to make food choices to achieve optimal health. Targeting basic foods eaten across all population sectors enables associated benefits to reach the most people. Peanut butter is a popular, nutritious, convenient food which is used across sociodemographic sectors as-is and as a food ingredient. Peanut butters fortified with peanut skins have the potential to positively impact dietary quality by increasing the amount of fiber and polyphenolics in the diets of a broad range of consumers, without the added challenge of changing consumer dietary patterns. Focus groups help explain consumer behavior, and assist in designing products that meet consumer expectations and needs. Qualitative results from focus groups are expected to help elucidate the attitudes, beliefs, and opinions that will influence the selection of a functional peanut butter, specifically. Descriptive sensory profiles, generated using a Spectrum like-approach, will aid in identifying specific differences present when peanut skins subjected to differing heat treatments enhance peanut butter antioxidant and fiber content. This information will help interpret consumer responses and determine additional modifications that may improve product characteristics. Commercially produced peanut butters representative of market niches in addition to the peanut-skin enhanced peanut butters will be characterized with instrumental techniques. These quality assessments will allow the range of characteristics in commercially viable peanut butter products to be determined and differences due to targeted consumers to be identified. Profiles of the reformulated products will be compared to those of products currently in the marketplace to determine how these products fit within the product category mix. In a food system study, functional effects of 100% replacement of traditional peanut butter with the peanut skin enhanced peanut butters on cookie quality will be studied. Instrumental methods will allow differences in texture, color, dough pH and overall quality as indicated by cookie spread to be quantified. Consumer sensory panelists will rate the acceptability of appearance, flavor and texture and overall acceptability. Cookies prepared with peanut skin enhanced peanut butters are expected to equal or exceed the traditional formulation in overall acceptability.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5021830309040%
5021830307030%
5021830202030%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
1830 - Peanut;

Field Of Science
3070 - Psychology; 2020 - Engineering; 3090 - Sensory science (human senses);
Goals / Objectives
The goal of this project is to determine factors that will affect consumer selection and acceptability of a peanut skin-enhanced peanut butter which meets the standard of identify and is targeted to consumers in the growing and value-added functional food market. Objective 1. To assess consumer perception of value-added peanut butters enhanced with the addition of peanut skins relative to those available in the marketplace. Objective 2. To profile quality characteristics of peanut butters, both those commercially available and those prototypes enhanced with the addition of peanut skins, using sensory and instrumental techniques. Objective 3. To investigate the functional performance of the peanut butters enhanced with peanut skins in a food system with physical, physicochemical and sensory techniques. It is expected that a value-added high-antioxidant peanut butter formulation that meets the standard of identity for peanut butter with quality characteristics that meet or exceed those of commercially produced products currently available will be identified. In addition, it is anticipated that consumer attitudes, beliefs and opinions that influence the selection of a functional peanut butter specifically will be elucidated.
Project Methods
Objective 1: Focus groups will be used to study consumer perception of value-added peanut skin- enhanced peanut butters relative to those available in the marketplace. Participants, who will be at least light users of peanut butter products, will be divided into three groups based upon a prescreening questionnaire. The control group will be made-up of the general population, a second group will consist of users of natural products and the third group will be EFNEP participants with children ages 10 and younger. A semi-structured interview guide based on the expanded Theory of Planned Behavior will guide the discussion .The qualitative data will be subjected to themes analysis. Objective 2: Four peanut-skin enhanced peanut butter prototypes to be studied include those formulated with 2.5% blanched peanut skins, 2.5% light roast peanut skins, 5.0% blanched peanut skins, and the control which is devoid of peanut skins. A full product description of these peanut butter prototypes will be generated by a descriptive sensory panel using a Spectrum-like approach. Post-training, the descriptive panelists will evaluate intensity of identified attributes in each sample on 15 point linescales under standard presentation and environmental condition. A minimum of 3 replications will be obtained. Data will be analyzed with ANOVA (p<0.05).

Progress 05/01/12 to 04/30/17

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Project ended. PI retired.

Publications


    Progress 10/01/15 to 09/30/16

    Outputs
    Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

    Impacts
    What was accomplished under these goals? Project ended. PI retired.

    Publications


      Progress 10/01/14 to 09/30/15

      Outputs
      Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

      Impacts
      What was accomplished under these goals? Project ended. PI retired.

      Publications


        Progress 10/01/13 to 09/30/14

        Outputs
        Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

        Impacts
        What was accomplished under these goals? Project ended. PI retired.

        Publications


          Progress 01/01/13 to 09/30/13

          Outputs
          Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

          Impacts
          What was accomplished under these goals? Project ended. PI retired.

          Publications


            Progress 05/13/12 to 12/31/12

            Outputs
            OUTPUTS: Recognizing that consumers make choices among available products, the appearance and texture of these reformulated peanut butters were compared with those in the marketplace using non-sensory techniques typical of quality control. Eleven commercially-available peanut butters (4 labeled natural) and 4 laboratory prototypes enhanced with peanut skins at 0, 2.5 (dry-blanched and light roasted) and 5.0% (dry blanched) were evaluated. For commercial peanut butters, samples were from two different production lots; the laboratory prototypes were produced from peanuts harvested in two different years. Mixed ANOVA was used for data analysis with PDIFF for LS-means separation (p<0.05). In addition, the functional performance of 3 value-added peanut butter prototypes (reformulated with 2.5% dry blanched, 2.5% light roasted, or 5% dry-blanched peanut skins) was investigated in a food system (cookies) with objective and consumer sensory techniques. A peanut butter devoid of peanut skins served as the control; all remaining ingredients, mixing and baking procedures were held constant. Two replications were obtained for all objective tests; 63 sensory panelists evaluated appearance, flavor, texture and overall acceptability of the cookies. Data were analyzed with ANOVA and SNK (P<0.05). PARTICIPANTS: Jackie Harrison and Anna Cheely are Dept of Foods and Nutrition graduate students involved in data collection, analysis, summary and presentation. WL Kerr is a Dept of Food Science and Technology collaborator involved in the production of the peanut butter prototypes. R Pegg (Dept Food Science and Technology) and J Hargrove (Dept of Foods and Nutrition) are collaborators involved in chemical analysis of the peanut butter prototypes. TARGET AUDIENCES: Results were presented to dietetic/nutrition professional group. PROJECT MODIFICATIONS: Not relevant to this project.

            Impacts
            Appearance [both color and perceived particulate presence] of the reformulated peanut butters did not differ from the 11 commercial products representative of the spectrum of products in the product class. Instrumentally, reformulated peanut butters exhibited increases in firmness and adhesiveness, and decreases in gumminess. Ease of spreadability also decreased. In general, 2.5% peanut skin incorporation resulted in the fewest changes in the physical properties and dry blanching maximized the phenolics content. Although significant textural differences were found between the prototypes and products currently in the marketplace, actual differences in physical properties were small. When coupled with previous consumer sensory results, these reformulated peanut butters appear to hold promise within the product class as a functional food. Functional performance as a food ingredient of 4 value-added laboratory produced prototypes was investigated in peanut butter cookies. Peanut butter formulation did not affect cookie dough pH, cookie spread or baked cookie color. Further, cookie fracturability did not differ. Use of peanut butters prepared with either 5% dry blanched skins or 2.5% light roasted skins decreased cookie hardness; no differences were found with use of peanut butters containing 2.5% dry blanched peanut skins. Consumer sensory panelists rated all peanut butter cookies (p>0.05) as moderately acceptable for appearance, flavor, texture and overall acceptability. Thus, limited effect on product quality and consumer acceptability was found when high phenolic/ high fiber peanut butter prototypes were substituted for the traditionally formulated counterpart. These high phenolic/high fiber peanut butter reformulations appear to be suitable for use as a food ingredient as well as as-is consumption.

            Publications

            • Harrison, J, Hargrove, J, Kerr, W, Pegg, R and Swanson, R 2013. Value-added high-phenolics, high-fiber peanut butter prototypes as members of the product class: A comparison of quality characteristics. Georgia Academy of Nutrition and Dietetics and Georgia Nutrition Council Annual Meeting Abstracts.
            • Cheely, AN, Kerr, WL, Hargrove, J, Pegg R and Swanson, RB 2013. Sensory and objective evaluation of the functional performance of high fiber-high phenolics value-added peanut butters in peanut butter cookies. Georgia Academy of Nutrition and Dietetics and Georgia Nutrition Council Annual Meeting Abstracts.