Instrumental evaluation and influence of gender and/or age among consumers on textural preference of deep-fried peanuts

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep‐fried peanuts)

“…The sample procedures were the same as in our previous studies . Well‐sorted raw peanuts (cultivar Chibahandachi; minor axis 9–12 mm, major axis 19–24 mm) were purchased from Kantoh Shoji, Ltd (Chiba, Japan) and Masuda, Ltd (Chiba, Japan).…”

“…Texture, flavor and appearance (color) are three major food attributes used to assess a food's sensory quality for consumers . Previous studies have clarified the influence of these attributes on the sensory quality of deep‐fried peanuts produced in varying frying conditions for Japanese consumers . In addition, we have investigated physicochemical properties as well as sensory perceptions of and preferences for deep‐fried peanuts and clarified the relationships among sensory elements and physicochemical properties .…”

“…24,25 In addition, we have investigated physicochemical properties as well as sensory perceptions of and preferences for deep-fried peanuts and clarified the relationships among sensory elements and physicochemical properties. 24,25 In the present study, we conducted sensory evaluations (color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking) of deep-fried peanuts with varying frying times (2, 4, 6, 9, 12 and 15 min) at 150 ∘ C among 417 Japanese consumers. Systematic statistical analysis including analysis of variance (ANOVA), polynomial regression analysis and multiple regression analysis was performed using the collected data to determine sensory characteristics across gender and age.…”

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

“…Final moisture content (which is related to crunchiness and crispiness) is a major predictor of US consumer liking of snack peanuts . A different study has demonstrated that peanut texture is not only an important driver of preference, but that Japanese consumers have different textural preferences for peanuts depending on their age and gender …”

“…A study comparing roasting profiles using pulsed infrared radiation and conventional roasting providing the same final color has also been published, but the finished product moisture content was not controlled. Further, some studies have focused in depth on the impact of a specific thermal process on the texture of peanuts, without considering interactions with the raw material . Finally, research has been done on the impact of storage conditions on peanut texture …”