Acceptance by American and Asian Consumers of Extruded Fish and Peanut Snack Products

Fish snack half‐products were produced using extrusion temperatures and screw speeds of 97°C and 285 rpm, 95°C and 350 rpm, and 95°C and 220 rpm. Peanutsnack half‐products were produced at 100°C and 250 rpm, 95°C and 325 rpm, and 95°C and 250 rpm. The half‐products were fried at 200°C for 1.5 min and evaluated for acceptability using a 9‐point hedonic scale. Temperature and screw speed influenced consumer acceptance. Aroma, flavor, and overall acceptance of fish snack products were rated significantly higher by Asian consumers(n = 30) than by American consumers (n = 30). There was no significant difference in ratings for all sensory attributes and overall acceptance of peanut snack products by Asian or American consumers.