sensory evaluation. anna khamsing fshn 381 food science and human nutrition university of hawaii
Post on 21-Dec-2015
219 views
TRANSCRIPT
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.
http://www.taste.com.au/images/recipes/sf/2007/10/17391.jpg
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.
http://www.biztrademarket.com/User/164746/bb/dscn5800_hp3.jpg
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
www.barryfarm.com/images/product/thickeners/guar.JPG
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
http://www.goodnessdirect.co.uk/detail/211263b.jpg
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?