sensory evaluation. anna khamsing fshn 381 food science and human nutrition university of hawaii

Sensory EvaluationProduct: Tuna Patties

Ingredients: Tuna, soybeans, rice flour, tuna water, seasoning salt, guar gum, onion powder, basil, garlic powder, pepper

Directions: In front of you will be a sample of a tuna patty. For each listed attribute,

please circle the word that best describes the patty in accordance to your visual and taste

preference.

Appearance Great Good Okay Bad Awful

Comment:

________________________________________________________________________

________________________________________________________________________

Texture Too Chewy

Slightly Chewy

Just right Slightly Soft

Too Soft

Comment:

________________________________________________________________________

________________________________________________________________________

Overall

Flavor Great Good Okay Bad Awful

Comment:

________________________________________________________________________

________________________________________________________________________

If this patty was available on the market, would you purchase it? Please check “yes” if

you would buy it and “no” if you would not.

Yes: ____________ No: _______________

Anna Khamsing

FSHN 381

Food Science and Human Nutrition

University of Hawaii

Class Experiment

The purpose of the experiment was to create a tuna fish patty that met acceptable sensory characteristics.

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Project’s Requirement

Had to contain exactly 51% tuna Randomly assigned to one stuffer Had a choice of selecting binders (limit 3) Post cooking weight of 115 gram (quarter

pounder) Could not use wheat, dairy, or egg products No more than 6 trials

Why We Did This Experiment

Nutritious

Inexpensive and simple ingredients

Avoid allergens– Wheat: Celiac – Dairy: Lactose Intolerance– Other: Egg allergies

Soybean Tuna Patties

Nick Leonard

Beth Saunders

Anna Khamsing

Soybeans

Staple food item in China and Japan

Slowly becoming popular in the U.S.

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Soybean Products

Soybeans

Good source of protein

Considered to be a complete protein

Noted to have an objectionable flavor: “painty” and “beany”

Soybeans

Nutrient Content of Cooked Yellow SoybeansFat9%

Protein17%

Water62%

Ash2%

Carbohydrates10%

Soybeans

Possible health benefits:

– May lower LDL cholesterol– May reduce the risk of certain chronic diseases including

cancer– May promote bone health

*Soybeans are a rich source of isoflavones which are

known to have antioxidant properties. They are still under

investigation for their role in bone health and prevention

of cancer among other illnesses.

Guar Gum

Found in the endosperm of guar beans

Grown in India and Pakistan

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Guar Gum’s Characteristics

Non-gelling

Increases viscosity

Ability to bind with water

Stabilizer

Uses of Guar Gum

Desserts

Baked products

Ice cream

Soups

Sauces

Salad dressing

Rice Flour

Formed by grinding broken rice kernels

Could be derived from brown or white rice

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Rice Flour’s Characteristics

No gluten-forming properties

Lacks elastic and cohesive properties

Needs another ingredient for substantial binding properties

Gritty texture

Uses of Rice Flour

Baked goods

Pancake and waffle mix

Baby food

Group’s Purpose

The purpose was to create a delicious, inexpensive, and nutritious soybean tuna patty.

Our Process: Day 1

Manipulated the rice flour and soybean levels to create texture

Experimented without tuna water to improve texture

Experimented without guar gum to improve texture

Our Process: Day 2

Experimented with soybean preparation to improve texture

Experimented with different spices to improve flavor

Final Recipe

Tuna --------------------- 71.4 g =1/3 C = 51%Soybeans----------------37.8 g = ¼ C = 27%Rice Flour------------------14 g = 1 ½ T = 10% Tuna Water---------------9.8 g = 2 t = 7%Guar Gum-----------------1.4 g = ¼ t = 1%Spices (Total)------------5.6 g =4%

-Seasoning Salt---2 g = (1/2 t)-Onion Powder----1 g = (1/4 t)-Basil-----------------1g = (1/4 t)-Garlic Powder----1 g = (1/4 t)-Pepper------------0.6g = (1/8 t)

___________________________________Total------------------140 g (precooked weight)

Recipe

• Preparation and cooking of patty: Dry Ingredients measured and combined Remaining ingredients mixed in Form patty by hand Cook over medium/medium high heat in 1 T canola oil for 3 minutes on each side

•Preparation of soybeans:Soak overnightCook to a simmer

Cost of Recipe

Tuna =$0.72 Soybeans = $0.14 Rice Flour = $0.04

Total Price = $0.90

*Post-cooked weight~115 g

Questions or Comments?