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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. http://www.taste.com.au/images/recipes/sf/2007/10/17391.jpg.

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

Anna Khamsing FSHN 381Food Science and Human NutritionUniversity of Hawaii


Class experiment l.jpg

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


Project s requirement l.jpg
Project’s Requirement patty that met acceptable sensory characteristics.

  • 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 l.jpg
Why We Did This Experiment patty that met acceptable sensory characteristics.

  • Nutritious

  • Inexpensive and simple ingredients

  • Avoid allergens

    • Wheat: Celiac

    • Dairy: Lactose Intolerance

    • Other: Egg allergies


Soybean tuna patties l.jpg

Soybean Tuna Patties patty that met acceptable sensory characteristics.

Nick Leonard

Beth Saunders

Anna Khamsing


Soybeans l.jpg

Staple food item in China and Japan patty that met acceptable sensory characteristics.

Slowly becoming popular in the U.S.

Soybeans

http://www.biztrademarket.com/User/164746/bb/dscn5800_hp3.jpg


Soybean products l.jpg
Soybean Products patty that met acceptable sensory characteristics.


Soybeans9 l.jpg
Soybeans patty that met acceptable sensory characteristics.

  • Good source of protein

  • Considered to be a complete protein

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


Soybeans10 l.jpg
Soybeans patty that met acceptable sensory characteristics.


Soybeans11 l.jpg
Soybeans patty that met acceptable sensory characteristics.

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 l.jpg

Found in the endosperm of guar beans patty that met acceptable sensory characteristics.

Grown in India and Pakistan

Guar Gum

www.barryfarm.com/images/product/thickeners/guar.JPG


Guar gum s characteristics l.jpg
Guar Gum’s Characteristics patty that met acceptable sensory characteristics.

  • Non-gelling

  • Increases viscosity

  • Ability to bind with water

  • Stabilizer


Uses of guar gum l.jpg

Desserts patty that met acceptable sensory characteristics.

Baked products

Ice cream

Soups

Sauces

Salad dressing

Uses of Guar Gum


Rice flour l.jpg

Formed by grinding broken rice kernels patty that met acceptable sensory characteristics.

Could be derived from brown or white rice

http://www.goodnessdirect.co.uk/detail/211263b.jpg

Rice Flour


Rice flour s characteristics l.jpg
Rice Flour’s Characteristics patty that met acceptable sensory characteristics.

  • No gluten-forming properties

  • Lacks elastic and cohesive properties

    • Needs another ingredient for substantial binding properties

  • Gritty texture


Uses of rice flour l.jpg
Uses of Rice Flour patty that met acceptable sensory characteristics.

Baked goods

Pancake and waffle mix

Baby food


Group s purpose l.jpg

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

Group’s Purpose


Our process day 1 l.jpg
Our Process: Day 1 nutritious soybean tuna patty.

  • 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 l.jpg
Our Process: Day 2 nutritious soybean tuna patty.

  • Experimented with soybean preparation to improve texture

  • Experimented with different spices to improve flavor


Final recipe l.jpg
Final Recipe nutritious soybean tuna patty.

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 l.jpg
Recipe nutritious soybean tuna patty.

  • 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


Cost of recipe l.jpg

Tuna =$0.72 nutritious soybean tuna patty.

Soybeans = $0.14

Rice Flour = $0.04

Total Price = $0.90

Cost of Recipe


Slide24 l.jpg

*Post-cooked weight~115 g nutritious soybean tuna patty.


Questions or comments l.jpg
Questions or Comments? nutritious soybean tuna patty.