Modification of Spaghetti Modification of Spaghetti Sauce Served by Whitney Sauce Served by Whitney

DiningDiningBonnie Doerr, Jade Miles,Bonnie Doerr, Jade Miles,

Alisia Munoz, Alisia Munoz,

Christina PangbornChristina Pangborn

Why Spaghetti Sauce?Why Spaghetti Sauce?

Whitney Dining is Whitney Dining is notorious for unappetizing notorious for unappetizing food.food.

Their spaghetti sauce is Their spaghetti sauce is widely known to be widely known to be watery, bland, and watery, bland, and unappealing to the unappealing to the consumer.consumer.

Whitney Dining is in Whitney Dining is in denial of all claims about denial of all claims about their sauce.their sauce.

Project ObjectiveProject Objective

We aimed to produce a spaghetti sauce that is We aimed to produce a spaghetti sauce that is cost-effective, can be mass-produced, and is cost-effective, can be mass-produced, and is appealing to the consumer.appealing to the consumer.

Increase viscosity of sauce while improving Increase viscosity of sauce while improving the overall consumer acceptance. the overall consumer acceptance.

Consumers are 1Consumers are 1stst year students that eat at year students that eat at Whitney Dining.Whitney Dining.

Project HypothesisProject Hypothesis

We hypothesized that pureeing the tomatoes We hypothesized that pureeing the tomatoes and bell peppers would increase viscosity. and bell peppers would increase viscosity.

Halving the tomato sauce and replacing it with Halving the tomato sauce and replacing it with tomato paste would increase the viscosity.tomato paste would increase the viscosity.

Adding different amounts of bell pepper and Adding different amounts of bell pepper and onions would increase the consumer appeal.onions would increase the consumer appeal.

We hypothesized that Variation II would be We hypothesized that Variation II would be the most acceptable to the consumer.the most acceptable to the consumer.

Significance of StudySignificance of Study

By offering a more nutritious and flavorful By offering a more nutritious and flavorful spaghetti sauce, Whitney Dining consumers spaghetti sauce, Whitney Dining consumers will be deterred from ordering less nutritious will be deterred from ordering less nutritious items such as burgers, chicken strips and items such as burgers, chicken strips and french fries, which offer no nutritious value.french fries, which offer no nutritious value.

Review of Literature IReview of Literature I

On Food and CookingOn Food and Cooking (Scibner, 2004). Harold (Scibner, 2004). Harold McGee. Pgs 591-592McGee. Pgs 591-592 This study focuses on the most important concept when This study focuses on the most important concept when

someone first tries a sauce – the taste.someone first tries a sauce – the taste. When coming up with the best flavor, one must take into When coming up with the best flavor, one must take into

consideration the aroma, which constitutes 80% of taste.consideration the aroma, which constitutes 80% of taste. The flavor of the sauce should be a little on the strong side The flavor of the sauce should be a little on the strong side

that can be evened out when the pasta is added.that can be evened out when the pasta is added. Taste the sauce to be sure there is nothing wrong with the Taste the sauce to be sure there is nothing wrong with the

flavor or aroma before serving to consumers.flavor or aroma before serving to consumers.

Similarities and Differences Similarities and Differences

This study is similar to our experiment in This study is similar to our experiment in thatthat::-Aroma was a key factor in our Quantitative Descriptive -Aroma was a key factor in our Quantitative Descriptive Analysis.Analysis.-Taste is emphasized in this article, and one of our main -Taste is emphasized in this article, and one of our main objectives was to increase the flavor of the sauce.objectives was to increase the flavor of the sauce.

This study is different from our experiment This study is different from our experiment in that:in that:--The study cautions using thickening agents when making The study cautions using thickening agents when making spaghetti sauce.spaghetti sauce.

Review of Literature IIReview of Literature II

Critical Reviews in Food Science and Critical Reviews in Food Science and Nutrition 38(7):537-564(1998) Nutrition 38(7):537-564(1998) The Production The Production and Quality of Tomato Concentratesand Quality of Tomato Concentrates W. W. Hayes, P. Smith, and A. MorrisHayes, P. Smith, and A. Morris

-It is quicker to use canned tomatoes as a -It is quicker to use canned tomatoes as a base when preparing for a large number of people.base when preparing for a large number of people.

- Problems that may arise from using canned - Problems that may arise from using canned tomatoes include an effect on color, consistency tomatoes include an effect on color, consistency and flavor.and flavor.

Similarities and DifferencesSimilarities and Differences

This study is similar to our experiment in that:This study is similar to our experiment in that:

-We are planning for mass-production.-We are planning for mass-production.

--Flavor, appearance and consistency are some of our Flavor, appearance and consistency are some of our main concerns.main concerns.

This study is different from our experiment in This study is different from our experiment in that:that:-Vegetables are not mentioned in this article whereas -Vegetables are not mentioned in this article whereas

it is a main concern for our experiment.it is a main concern for our experiment.

Original RecipeOriginal Recipe

2 tbsp. Olive oil2 tbsp. Olive oil 9 g Minced garlic9 g Minced garlic 141 g Diced yellow onion141 g Diced yellow onion 411 g Canned diced tomatoes411 g Canned diced tomatoes 450 g Canned tomato sauce450 g Canned tomato sauce 2 tsp. Dried Italian seasoning2 tsp. Dried Italian seasoning 5.1 g Fresh chopped basil and rosemary5.1 g Fresh chopped basil and rosemary

Variations of RecipeVariations of Recipe Variation IVariation I

-Addition of diced green bell pepper for flavor; halving the -Addition of diced green bell pepper for flavor; halving the amount of yellow onionamount of yellow onion

Variation IIVariation II-Halving the amount of green bell pepper; halving the amount of -Halving the amount of green bell pepper; halving the amount of

yellow onion; adding canned tomato paste for a thicker viscosity and yellow onion; adding canned tomato paste for a thicker viscosity and halving the canned tomato sauce. Green pepper and diced tomato were halving the canned tomato sauce. Green pepper and diced tomato were pureed.pureed.

Variation IIIVariation III -Halving the amount of green bell pepper; halving the amount -Halving the amount of green bell pepper; halving the amount

of of yellow onion; adding canned tomato paste for a thicker viscosity and yellow onion; adding canned tomato paste for a thicker viscosity and halving the canned tomato sauce amount. Vegetables were not pureed.halving the canned tomato sauce amount. Vegetables were not pureed.

Independent VariablesIndependent Variables

The amount of tomato sauce and yellow The amount of tomato sauce and yellow onions. onions.

The addition and the amount of green bell The addition and the amount of green bell peppers.peppers.

The addition of tomato paste.The addition of tomato paste. The pureeing of tomatoes and green bell The pureeing of tomatoes and green bell

peppers for Variation II.peppers for Variation II.

Dependent VariablesDependent Variables

Viscosity, appearance, and overall flavor.Viscosity, appearance, and overall flavor.

Table with VariationsTable with Variations

 TomatoSauce

TomatoPaste

OnionBell

PepperSugar Pureed

Control Yes (450g) No Yes (141g) No No No

Variation ISame as

original (450g)No

1/2 originalamount (70g)

Yes (90g)Yes,Pinch

No

Variation II1/2 original

amount (225g)Yes (100g)

1/2 originalamount (70g)

½Amount

(45g)

Yes,pinch

Yes

Variation III

1/2 originalamount (225g)

Yes (100g)1/2 original

amount (70g)

½Amount

(45g)

Yes,pinch

No

Nutrition Label for ControlNutrition Label for Control

Least amount of Least amount of sodium.sodium.

Least amount of Least amount of Vitamin A.Vitamin A.

Nutrition Label for Variation INutrition Label for Variation I

Least amount of calories Least amount of calories from fat.from fat.

Higher in Vitamin A Higher in Vitamin A and Vitamin C than and Vitamin C than control.control.

Slightly higher in Slightly higher in sodium than control.sodium than control.

Nutrition Label for Variation Nutrition Label for Variation II/IIIII/III

Highest in Total Fat and Highest in Total Fat and Total Calories.Total Calories.

Largest amount of Largest amount of sodium.sodium.

Largest amount of Iron.Largest amount of Iron. Larger amount of Total Larger amount of Total

Carbohydrates than Carbohydrates than control.control.

Nutritional ComparisonNutritional Comparison

Variations II and III were the best source of Variations II and III were the best source of Vitamin A and Iron.Vitamin A and Iron.

All variations were a better source of Vitamin All variations were a better source of Vitamin C than the control.C than the control.

The control had the lowest amount of sodium.The control had the lowest amount of sodium. Protein amount increased in all variations Protein amount increased in all variations

compared to the control. compared to the control. Variations II and III had the highest amount of Variations II and III had the highest amount of

total fat.total fat.

Rationale for Objective MethodRationale for Objective Method

We hypothesized that a sauce with higher We hypothesized that a sauce with higher viscosity would be more acceptable to the viscosity would be more acceptable to the consumer.consumer.

We chose to use the line-spread test over use We chose to use the line-spread test over use of the consistometer to measure viscosity of of the consistometer to measure viscosity of our treatments because it was easier to use and our treatments because it was easier to use and clean up after each trial.clean up after each trial.

Rationale for Subjective MethodsRationale for Subjective Methods

The Hedonic Test was conducted because we The Hedonic Test was conducted because we wanted to determine which sauce our sample wanted to determine which sauce our sample population of consumers liked most.population of consumers liked most.

Quantitative Descriptive Analysis was used to Quantitative Descriptive Analysis was used to measure different attributes of the treatments measure different attributes of the treatments to compare with the Hedonic Test results to to compare with the Hedonic Test results to determine which characteristics were most determine which characteristics were most desirable.desirable.

Laboratory Conditions for all Laboratory Conditions for all ExperimentationExperimentation

Lab coats and hairnets worn by all lab Lab coats and hairnets worn by all lab personnel.personnel.

Countertops and utensils sterilized before use.Countertops and utensils sterilized before use. Hands washed at beginning of lab and as Hands washed at beginning of lab and as

needed.needed. Food washed before use and cooked to the Food washed before use and cooked to the

appropriate temperature.appropriate temperature.

Preparation of TreatmentsPreparation of Treatments

All ingredients prepared and weighed (in grams) by All ingredients prepared and weighed (in grams) by same group member each lab period before cooking. same group member each lab period before cooking.

All treatments were cooked concurrently and for the All treatments were cooked concurrently and for the same amount of time each lab period.same amount of time each lab period.

Objective Method ProcedureObjective Method Procedure

The line-spread test was conducted by obtaining The line-spread test was conducted by obtaining two samples from each treatment.two samples from each treatment.

Each sample was used to conduct Each sample was used to conduct three trials.three trials.

Results were obtained by measuring Results were obtained by measuring

four points on the line-spread chart.four points on the line-spread chart.

Sensory Methods ProceduresSensory Methods Procedures

For both the Hedonic Test and For both the Hedonic Test and Quantitative Descriptive Analysis, Quantitative Descriptive Analysis, the same amount of sauce and the same amount of sauce and cooked pasta were used for each cooked pasta were used for each prepared sample.prepared sample.

Samples were placed in the same Samples were placed in the same size cups and labeled correspondingly size cups and labeled correspondingly for both subjective methods.for both subjective methods.

Panelists were given water to rinse Panelists were given water to rinse their mouths between samples.their mouths between samples.

Data Analysis ProceduresData Analysis Procedures

ANOVAANOVA T-TestT-Test Averages & Standard DeviationsAverages & Standard Deviations

Objective ResultsObjective Results

The results of the line-spread test are as follows:The results of the line-spread test are as follows:-The Control was the least viscose with an average -The Control was the least viscose with an average spread of 3.54 spread of 3.54 ± 0.538± 0.538-Variation III was the most viscose with an average -Variation III was the most viscose with an average spread of 2.135 ± 0.421spread of 2.135 ± 0.421

Table I. Objective Evaluation of Viscosity using the

Line Spread Test  

             

Type of Marinara   Sample I   Sample II   Averages

             

Control   3.38 ± 0.544   3.71 ± 0.477   3.54 ± 0.538

Variation I   3.29 ± 0.477   3.29 ± 0.577   3.29 ± 0.518

Variation II   2.64 ± 0.544   2.85 ± 0.649   2.75 ± 0.608

Variation III   2.00 ± 0.395   2.27 ± 0.401   2.135 ± 0.421

Discussion of Objective Results Discussion of Objective Results

From these results, we theorized that the From these results, we theorized that the consumer would prefer Variation II or III over consumer would prefer Variation II or III over the control or Variation I because of the the control or Variation I because of the problems with the viscosity of the control. problems with the viscosity of the control.

Sensory ResultsSensory Results

The results of the Hedonic test are as follows:The results of the Hedonic test are as follows: Variation III is the most accepted with an average Variation III is the most accepted with an average

acceptance rating of 3 acceptance rating of 3 ± 1.36626± 1.36626 Variation I was the least accepted with an average Variation I was the least accepted with an average

acceptance rating of 4.1 ± 1.920937acceptance rating of 4.1 ± 1.920937

Discussion of Sensory ResultsDiscussion of Sensory Results

From these results, we can not effectively From these results, we can not effectively assign one variation as the most preferred. assign one variation as the most preferred. The numbers that we calculated from our raw The numbers that we calculated from our raw data show that people neither loved nor hated data show that people neither loved nor hated any of the sauces. any of the sauces.

The averages were basically the same for each The averages were basically the same for each variation and did not give us any insight to variation and did not give us any insight to which sauce would be the most preferred in which sauce would be the most preferred in Whitney Dining.Whitney Dining.

Sensory Results ISensory Results I

The results from the QDA are as follows:The results from the QDA are as follows:- Variation II was the most viscous with an average of - Variation II was the most viscous with an average of

3.04 3.04 ± 0.53702± 0.53702

Sensory Result IISensory Result II

- The control was the most bitter with an average of - The control was the most bitter with an average of

1.64 ± 0.7861.64 ± 0.786

Sensory Results IIISensory Results III

-The control had the sweetest flavor with an average of -The control had the sweetest flavor with an average of

2.28 ± 0.85322.28 ± 0.8532

Sensory Results IVSensory Results IV

-The control was the most watery with an average of -The control was the most watery with an average of 1.62 ± 0.78681.62 ± 0.7868

Discussion of Sensory ResultsDiscussion of Sensory Results

Because of the ambiguity of our results from Because of the ambiguity of our results from the hedonic test, it was difficult to evaluate the the hedonic test, it was difficult to evaluate the results from the QDA test. Without being able results from the QDA test. Without being able to know which test is the most preferred, we to know which test is the most preferred, we are unable to evaluate which characteristics of are unable to evaluate which characteristics of the sauces were preferred.the sauces were preferred.

Anova and t-test for each resultAnova and t-test for each result

Interpretation of DataInterpretation of Data

Without having decent results, we are not able Without having decent results, we are not able to fully evaluate our data and make a valid to fully evaluate our data and make a valid conclusion. conclusion.

In our hypothesis, we stated that Variation II In our hypothesis, we stated that Variation II would be the most accepted. As it turns out, would be the most accepted. As it turns out, none of the treatments were extremely none of the treatments were extremely preferred, however, Variation III was slightly preferred, however, Variation III was slightly more preferred over the rest.more preferred over the rest.

Limitations of the StudyLimitations of the Study

A main limitation to our A main limitation to our study was the small sample study was the small sample sizes for the Hedonic and sizes for the Hedonic and QDA sensory evaluationsQDA sensory evaluations If more students had If more students had

participated, a greater participated, a greater difference between the difference between the acceptability of the sauces acceptability of the sauces might be found. This would might be found. This would lead us to a true result for our lead us to a true result for our study.study.

Another limitation was the Another limitation was the close similarities of the close similarities of the sauces.sauces. Many students did not taste a Many students did not taste a

significant difference between significant difference between the control sauce and our the control sauce and our variations.variations.

The Bottom Line and The Bottom Line and RecommendationsRecommendations

We were unable to create a sauce that could We were unable to create a sauce that could clearly be identified as more appealing to the clearly be identified as more appealing to the consumer when compared with the control consumer when compared with the control which is served at Whitney Dining.which is served at Whitney Dining.

We believe a greater participation in the We believe a greater participation in the sensory evaluation would provide us with sensory evaluation would provide us with adequate data to show a difference between adequate data to show a difference between the control and the variations.the control and the variations.