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Sensory Evaluation

Sensory Evaluation

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Sensory Evaluation

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  1. Sensory Evaluation

  2. Anna Khamsing FSHN 381Food Science and Human NutritionUniversity of Hawaii

  3. The purpose of the experiment was to create a tuna fish patty that met acceptable sensory characteristics. Class Experiment http://www.taste.com.au/images/recipes/sf/2007/10/17391.jpg

  4. 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

  5. Why We Did This Experiment • Nutritious • Inexpensive and simple ingredients • Avoid allergens • Wheat: Celiac • Dairy: Lactose Intolerance • Other: Egg allergies

  6. Soybean Tuna Patties Nick Leonard Beth Saunders Anna Khamsing

  7. Staple food item in China and Japan Slowly becoming popular in the U.S. Soybeans http://www.biztrademarket.com/User/164746/bb/dscn5800_hp3.jpg

  8. Soybean Products

  9. Soybeans • Good source of protein • Considered to be a complete protein • Noted to have an objectionable flavor: “painty” and “beany”

  10. Soybeans

  11. 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.

  12. Found in the endosperm of guar beans Grown in India and Pakistan Guar Gum www.barryfarm.com/images/product/thickeners/guar.JPG

  13. Guar Gum’s Characteristics • Non-gelling • Increases viscosity • Ability to bind with water • Stabilizer

  14. Desserts Baked products Ice cream Soups Sauces Salad dressing Uses of Guar Gum

  15. Formed by grinding broken rice kernels Could be derived from brown or white rice http://www.goodnessdirect.co.uk/detail/211263b.jpg Rice Flour

  16. Rice Flour’s Characteristics • No gluten-forming properties • Lacks elastic and cohesive properties • Needs another ingredient for substantial binding properties • Gritty texture

  17. Uses of Rice Flour Baked goods Pancake and waffle mix Baby food

  18. The purpose was to create a delicious, inexpensive, and nutritious soybean tuna patty. Group’s Purpose

  19. 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

  20. Our Process: Day 2 • Experimented with soybean preparation to improve texture • Experimented with different spices to improve flavor

  21. 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)

  22. Recipe • 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

  23. Tuna =$0.72 Soybeans = $0.14 Rice Flour = $0.04 Total Price = $0.90 Cost of Recipe

  24. *Post-cooked weight~115 g

  25. Questions or Comments?