Sensory Evaluation

Anna Khamsing FSHN 381 Food Science and Human Nutrition University of Hawaii

Class Experiment The purpose of the experiment was to create a tuna fish patty that met acceptable sensory characteristics jpg

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

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

Soybean Tuna Patties Nick Leonard Beth Saunders Anna Khamsing

Soybeans Staple food item in China and Japan Slowly becoming popular in the U.S _hp3.jpg

Soybean Products

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

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.

Guar Gum Found in the endosperm of guar beans Grown in India and Pakistan PG

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

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

Rice Flour Formed by grinding broken rice kernels Could be derived from brown or white rice

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

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

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

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

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

Final Recipe Tuna g =1/3 C = 51% Soybeans g = ¼ C = 27% Rice Flour g = 1 ½ T = 10% Tuna Water g = 2 t = 7% Guar Gum g = ¼ t = 1% Spices (Total) g =4% - Seasoning Salt---2 g = (1/2 t) -Onion Powder----1 g = (1/4 t) -Basil g = (1/4 t) -Garlic Powder----1 g = (1/4 t) -Pepper g = (1/8 t) ___________________________________ Total g (precooked weight)

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 overnight  Cook to a simmer

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

*Post-cooked weight~115 g

Questions or Comments?