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Sensory Evaluation. Anna Khamsing FSHN 381 Food Science and Human Nutrition University of Hawaii. The purpose of the experiment was to create a tuna fish patty that met acceptable sensory characteristics. Class Experiment.

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Sensory Evaluation

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Sensory Evaluation

Anna khamsing fshn 381 food science and human nutrition university of hawaii l.jpg

Anna Khamsing FSHN 381Food Science and Human NutritionUniversity of Hawaii

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

Class Experiment

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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

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Why We Did This Experiment

  • Nutritious

  • Inexpensive and simple ingredients

  • Avoid allergens

    • Wheat: Celiac

    • Dairy: Lactose Intolerance

    • Other: Egg allergies

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Soybean Tuna Patties

Nick Leonard

Beth Saunders

Anna Khamsing

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Staple food item in China and Japan

Slowly becoming popular in the U.S.


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Soybean Products

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  • Good source of protein

  • Considered to be a complete protein

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

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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.

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Found in the endosperm of guar beans

Grown in India and Pakistan

Guar Gum

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Guar Gum’s Characteristics

  • Non-gelling

  • Increases viscosity

  • Ability to bind with water

  • Stabilizer

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Baked products

Ice cream



Salad dressing

Uses of Guar Gum

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Formed by grinding broken rice kernels

Could be derived from brown or white rice

Rice Flour

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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

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Uses of Rice Flour

Baked goods

Pancake and waffle mix

Baby food

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

Group’s Purpose

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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

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Our Process: Day 2

  • Experimented with soybean preparation to improve texture

  • Experimented with different spices to improve flavor

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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)

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  • Preparation of soybeans:

  • Soak overnight

  • Cook to a simmer

  • 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

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Tuna =$0.72

Soybeans = $0.14

Rice Flour = $0.04

Total Price = $0.90

Cost of Recipe

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*Post-cooked weight~115 g

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Questions or Comments?

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