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Consumer Acceptability and Physicochemical Properties of Haitian Peanut Butter-Type Products (Mambas) Compared with U.S. Peanut Butter

Authors: M. J. Hinds , C. M. Jolly , R. G. Nelson , Y. Donis , E. Prophete

  • Consumer Acceptability and Physicochemical Properties of Haitian Peanut Butter-Type Products (Mambas) Compared with U.S. Peanut Butter

    ARTICLES

    Consumer Acceptability and Physicochemical Properties of Haitian Peanut Butter-Type Products (Mambas) Compared with U.S. Peanut Butter

    Authors: , , , ,

Abstract

Small-scale food processors in Haiti manufacture peanut butter-type products, locally called mambas. Mambas are prepared from ground, roasted peanuts, and may be flavored with sugar or pimiento peppers, but contain no stabilizers. This study compared acceptability by Haitian consumers and some physicochemical properties of mambas and U.S. peanut butter. Three types of mambas--Plain (no sugar or salt added), Sucre (with sugar and salt), and Pimente (with crushed pimiento peppers and salt)--and U.S. Crystal® smooth peanut butter were evaluated by 199 panelists ranging in age from 14 to 77 yr, and from three urban districts in Haiti. A randomized complete block design was used for the study. Samples in souffle cups were labeled with three-digit random codes. Panelists indicated their feelings about intensity levels of color, oily appearance, peanut flavor, sweetness, spiciness, and smooth mouth feel of the samples on five-point Just-About-Right scales. Color of the U.S. peanut butter (U.S., h° = 73.1 ± 0.70, L value = 58.9 ± 0.60) and mamba sucre (MS, h° = 74.0 ± 0.72, L value = 57.6 ± 0.74) was considered Just-Right (JR) by 67 and 57 of panelists, respectively, but the mamba pimente (MP, h° = 78.0 ± 1.27, L value = 60.4 ± 2.21) was too pale (63). Oily appearance of all products was acceptable to 51-59% of the participants. The peanut flavor of U.S., MS, and MP was JR for 77, 80, and 74% of panelists, respectively, whereas it was too low in the plain mamba (M) for 41% of the panelists. Sixty-six and 67%, respectively, of panelists liked the sweetness of U.S. and MS, but M and MP were not sweet enough for 72 and 68%, respectively, of the panelists. Products U.S., MS, M, and MP contained 9.4 ± 0.29, 11.6 ± 0.30, 4.7 ± 0.08, and 3.7 ± 0.34 sugar, respectively. Fifty-five percent of panelists indicated that the spiciness of MP was JR, whereas 82-92% felt that the other products were not spicy enough. Panelists (63-75%) felt that the products had an acceptable mouth feel, but MS and MP were liked the most (75%). Results indicate that Haitian consumers prefer mambas that have sweet and pimiento flavors to unflavored products.

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Keywords: flavor, pimiento, sensory, Peanut butter

How to Cite:

Hinds, M. & Jolly, C. & Nelson, R. & Donis, Y. & Prophete, E., (2002) “Consumer Acceptability and Physicochemical Properties of Haitian Peanut Butter-Type Products (Mambas) Compared with U.S. Peanut Butter”, Peanut Science 29(2), p.102-109. doi: https://doi.org/10.3146/pnut.29.2.0005

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Published on
01 Jul 2002
Peer Reviewed

Author Notes