sensory evaluation. anna khamsing fshn 381 food science and human nutrition university of hawaii
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Sensory EvaluationProduct: Tuna Patties
Ingredients: Tuna, soybeans, rice flour, tuna water, seasoning salt, guar gum, onion powder, basil, garlic powder, pepper
Directions: In front of you will be a sample of a tuna patty. For each listed attribute,
please circle the word that best describes the patty in accordance to your visual and taste
preference.
Appearance Great Good Okay Bad Awful
Comment:
________________________________________________________________________
________________________________________________________________________
Texture Too Chewy
Slightly Chewy
Just right Slightly Soft
Too Soft
Comment:
________________________________________________________________________
________________________________________________________________________
Overall
Flavor Great Good Okay Bad Awful
Comment:
________________________________________________________________________
________________________________________________________________________
If this patty was available on the market, would you purchase it? Please check “yes” if
you would buy it and “no” if you would not.
Yes: ____________ No: _______________
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Anna Khamsing
FSHN 381
Food Science and Human Nutrition
University of Hawaii
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Class Experiment
The purpose of the experiment was to create a tuna fish patty that met acceptable sensory characteristics.
http://www.taste.com.au/images/recipes/sf/2007/10/17391.jpg
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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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Soybeans
Staple food item in China and Japan
Slowly becoming popular in the U.S.
http://www.biztrademarket.com/User/164746/bb/dscn5800_hp3.jpg
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Soybean Products
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Soybeans
Good source of protein
Considered to be a complete protein
Noted to have an objectionable flavor: “painty” and “beany”
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Soybeans
Nutrient Content of Cooked Yellow SoybeansFat9%
Protein17%
Water62%
Ash2%
Carbohydrates10%
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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.
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Guar Gum
Found in the endosperm of guar beans
Grown in India and Pakistan
www.barryfarm.com/images/product/thickeners/guar.JPG
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Guar Gum’s Characteristics
Non-gelling
Increases viscosity
Ability to bind with water
Stabilizer
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Uses of Guar Gum
Desserts
Baked products
Ice cream
Soups
Sauces
Salad dressing
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Rice Flour
Formed by grinding broken rice kernels
Could be derived from brown or white rice
http://www.goodnessdirect.co.uk/detail/211263b.jpg
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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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Group’s Purpose
The purpose was to create a delicious, inexpensive, and nutritious soybean tuna patty.
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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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Recipe
• 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
•Preparation of soybeans:Soak overnightCook to a simmer
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Cost of Recipe
Tuna =$0.72 Soybeans = $0.14 Rice Flour = $0.04
Total Price = $0.90
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*Post-cooked weight~115 g
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Questions or Comments?