ads tomato solid reduction presentation 2016 technical meeting (sensory protocol included)

REDUCTION OF TOMATO

SOLIDS IN A BBQ SAUCE

FORMULATION

THE ASSOCIATION FOR DRESSINGS AND SAUCES

TECHNICAL COMMITTEE MEETING

May 1, 2016

Presenters: Ryan Brooks, Charlie Wind & Robert King

Contributing Members: Erik Amen, Leslie Drew, Marjeta Fusha, Greg Gilleland, Dan Inman, Allen Sass & Frank Truong

REDUCTION OF TOMATO SOLIDS IN A BBQ SAUCE FORMULATION

• Purpose: Look into the possibility of reducing tomato

paste in BBQ sauce formulations.

• Cost Reduction

• Substitute with Tight Supply

• Mission: To positively replace a percentage of tomato

solids and achieve the same or similar sensory factors.


BASE FORMULA (Control)

ADS Test Formula for BBQ Sauce

* 28% NTSS Tomato Paste

* Formula converted to compensate for the use of 120 grain vinegar

* Used one starch as the base starch for test formulas (with one exception)

* Decision to have one manufacturer make all of the samples for consistency purposes

- Same process

- Same equipment

- Same ingredients

- Same lots


TEST FORMULAS Asked suppliers to submit formulas to be considered

against the control sample

* Basically a 20% reduction in paste

* Inclusion of their ingredient(s) or systems

Fell into 3 distinct categories

Fiber

Starches

Mustard


SAMPLES * All samples made at one facility

* Sample size was 8500 grams (approx. 2 gallons)

* Made in product development lab

- Cooked to 200°F in a steam jacketed kettle

- Agitation was high speed mixers

- Made within the same time period


FORMULA/TEST PRODUCT SUMMARY

FIBER GROUP - 20% reduction in tomato paste

- Four samples using oat fiber, apple fiber, powdered cellulose and potato fiber.

MUSTARD GROUP

-Two formulas * Mustard bran

* Liquid mustard bran

* Formula adjusted accordingly

STARCH GROUP (Two Companies)

- Starch Company 1

Two formula variations/20% reduction in tomato paste

- Starch Company 2

Two formula variations

* 20% Reduction in tomato paste

* 30% Reduction in Tomato paste.

REDUCTION OF TOMATO SOLIDS IN A BBQ SAUCE FORMULATION FIBER MUSTARD STARCH

INGREDIENT CONTROL TSR 1 TSR 2 TSR 3 TSR 4 TSR 7 TSR 8 TSR 5 TSR 6 TSR 9 TSR 10

HFCS 42 35.000 35.000 35.000 35.000 35.000

35.000 35.000 35.000 35.000 35.000 35.000

WATER 19.928 22.368 21.628 22.268 22.128

23.170 15.036 22.398 22.398 22.681 24.031

TOMATO PASTE 28% NTSS

15.000 12.00 12.00 12.00 12.00 10.540 7.813 12.000 12.000 12.000 10.400

DISTILLED VINEGAR 120 gr

10.833 10.833 10.833 10.833 10.833

10.790 7.211 10.833 10.833 10.830 10.830

BROWN SUGAR

8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000

MOLASSES 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000

SALT 3.200 3.200 3.200 3.200 3.200 3.200 2.690 3.200 3.200 3.200 3.200

STARCH 1.500 1.500 1.500 1.500 1.500 1.500 1.500 1.500 1.500 1.750

MUSTARD FLOUR

0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750

ONION POWDER

0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600

GARLIC POWDER

0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500

SMOKE 0.289 0.289 0.289 0.289 0.289 0.290 0.280 0.289 0.289 0.289 0.289

BLACK PEPPER 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200

XANTHAN GUM

0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150

GRD CELERY 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050

OAT FIBER 0.560

APPLE FIBER 1.300

POWDERED CELLULOSE

0.660

POTATO FIBER 0.800

MUSTARD BRAN

1.260

LIQUID MUSTARD BRAN

16.220

STARCH 0.530 0.530

STARCH 1.500

STARCH 0.250 0.250


ANALYTICAL RESULTS - Products tested for the following:

oSoluble Solids/°Brix

o Range: 46.9-48.6

o pH

o 3.44-3.51

o% Acid (as acetic)

o 1.44-1.57

o% Salt (as NaCl)

o 2.96-3.44

oBostwick Consistency ATOM

o 3.0-4.9

oBostwick Consistency >30 days

o 4.3-5.6

- Conclusion o Consistent

o Good correlation to Bostwick results

over time

o Slight drop in Bostwick over time.


Sample # Description Soluble Solids/

°Brix

pH Bostwick

cm/30

secs

ATOM

% Acid

(acetic)

% Salt

(NaCl)

Bostwick

cm/30

secs >30

days

CONTROL 47.9 3.49 4.4 1.57 3.35 4.5

TSR1 Oat Fiber 47.1 3.49 4.7 1.54 3.35 5.1

TSR2 Apple Fiber 48.5 3.45 3.3 1.56 3.39 4.4

TSR3 Powdered Cellulose 48.0 3.47 4.2 1.55 3.44 4.8

TSR4 Potato Fiber 47.8 3.48 3.8 1.54 3.36 4.4

TSR5 Starch 47.6 3.46 4.9 1.54 3.41 5.4

TSR6 Starch 47.6 3.44 4.6 1.55 3.36 5.0

TSR7 Mustard Bran 48.0 3.51 4.7 1.44 3.38 5.0

TSR8 Liq Mustard Bran 48.6 3.50 3.0 1.49 2.96 4.3

TSR9 Starch 46.9 3.46 4.9 1.56 3.36 5.6

TSR10 Starch (30% Reduction) 47.9 3.47 4.2 1.52 3.35 5.4

Sensory Evaluation & Results


Procedure

• Barbecue sauces were

paneled over 3 days

• 12/1 – 12/3/15

• 2 samples randomly selected

versus control.

• Samples labeled with a 3 digit

code.


Procedure

• Panelist served:

• 2oz of BBQ Sauce

• Room temperature

• Labeled with 3 digit code

• 2-3 pieces of chicken

• Water


Chicken Prep • Raw chicken breasts (boneless

& skinless)

• Cooked on electric plate grill

• Cubed

• Kept warm in holding pot


Sample Evaluation

• 4 Attributes

1. Overall Liking

2. Appearance

3. Flavor

4. Texture

• 9 point hedonic scale

• 1 – Dislike Extremely

• 9 – Like Extremely

• Panelists comments

recorded


Analysis

• Scores tabulated in MS Excel

• Statistically analyzed using t-test

• Sample vs Control

• p-value < 0.05 = significant difference

• One tail


Results Oat Fiber

(0.56%)

Apple Fiber

(1.3%)

Potato Fiber

(0.8%)

Powdered

Cellulose

(0.66%)

Overall

Liking

Preferred Control

Preferred* Control

Preferred

Control

Preferred

Appearance Preferred Control

Preferred

Control

Preferred* Preferred

Flavor Control

Preferred

Control

Preferred* Control

Preferred

Control

Preferred

Texture Preferred* Control

Preferred

Control

Preferred

Control

Preferred

* - indicates significant difference (p <0.5)

• 20% reduction in Tomato Solids


Results Starch Company 1

Formula Variation 1

(0.53%)

Starch Company 1

Formula Variation 2

(0.53% & 1.5%)

Overall Liking Preferred Preferred

Appearance Equal Preferred

Flavor Preferred Control Preferred

Texture Control Preferred Preferred



Results

Mustard Company

Mustard Bran (1.26%)

Mustard Company

Liquid Mustard Bran

(16.22%)

Overall Liking Control Preferred Control Preferred*

Appearance Control Preferred* Control Preferred*

Flavor Control Preferred* Control Preferred*

Texture Control Preferred* Control Preferred*




Results

Starch Company 2

Formula Variation 1

(0.25%)

Starch Company 2

Formula Variation 2

(0.25%)

Overall Liking Preferred Preferred

Appearance Preferred* Preferred

Flavor Preferred Preferred

Texture Preferred* Preferred


• 20% & 30% reduction in Tomato Solids


Conclusions

• Tomato solids can be reduced in BBQ w/o negative effect

• Sensory attributes as good as or better control

• Effectiveness of replacers may depend on:

• Usage rate

• Type of BBQ Sauce

• Amount of reduction


Possible Next Steps

• How much of a reduction can be achieved?

• No significant affect on processing

• No significant affect on sensory

• Impact on Ingredient Statement


Questions


Thank you!

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