1. Modification of Spaghetti Sauce Served by Whitney Dining Bonnie Doerr, Jade Miles, Alisia Munoz, Christina Pangborn

2. Why Spaghetti Sauce? Whitney Dining is notorious for unappetizing food. Whitney Dining is notorious for unappetizing food. Their spaghetti sauce is widely known to be watery, bland, and unappealing to the consumer. Their spaghetti sauce is widely known to be watery, bland, and unappealing to the consumer. Whitney Dining is in denial of all claims about their sauce. Whitney Dining is in denial of all claims about their sauce.

3. Project Objective We aimed to produce a spaghetti sauce that is cost-effective, can be mass-produced, and is appealing to the consumer. We aimed to produce a spaghetti sauce that is cost-effective, can be mass-produced, and is appealing to the consumer. Increase viscosity of sauce while improving the overall consumer acceptance. Increase viscosity of sauce while improving the overall consumer acceptance. Consumers are 1 st year students that eat at Whitney Dining. Consumers are 1 st year students that eat at Whitney Dining.

4. Project Hypothesis We hypothesized that pureeing the tomatoes and bell peppers would increase viscosity. We hypothesized that pureeing the tomatoes and bell peppers would increase viscosity. Halving the tomato sauce and replacing it with tomato paste would increase the viscosity. Halving the tomato sauce and replacing it with tomato paste would increase the viscosity. Adding different amounts of bell pepper and onions would increase the consumer appeal. Adding different amounts of bell pepper and onions would increase the consumer appeal. We hypothesized that Variation II would be the most acceptable to the consumer. We hypothesized that Variation II would be the most acceptable to the consumer.

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

6. Review of Literature I On Food and Cooking (Scibner, 2004). Harold McGee. Pgs 591-592 On Food and Cooking (Scibner, 2004). Harold McGee. Pgs 591-592 This study focuses on the most important concept when someone first tries a sauce – the taste. This study focuses on the most important concept when someone first tries a sauce – the taste. When coming up with the best flavor, one must take into consideration the aroma, which constitutes 80% of taste. When coming up with the best flavor, one must take into consideration the aroma, which constitutes 80% of taste. The flavor of the sauce should be a little on the strong side that can be evened out when the pasta is added. The flavor of the sauce should be a little on the strong side that can be evened out when the pasta is added. Taste the sauce to be sure there is nothing wrong with the flavor or aroma before serving to consumers. Taste the sauce to be sure there is nothing wrong with the flavor or aroma before serving to consumers.

7. Similarities and Differences  This study is similar to our experiment in that : -Aroma was a key factor in our Quantitative Descriptive Analysis. -Taste is emphasized in this article, and one of our main objectives was to increase the flavor of the sauce.  This study is different from our experiment in that: - The study cautions using thickening agents when making spaghetti sauce.

8. Review of Literature II Critical Reviews in Food Science and Nutrition 38(7):537-564(1998) The Production and Quality of Tomato Concentrates W. Hayes, P. Smith, and A. Morris Critical Reviews in Food Science and Nutrition 38(7):537-564(1998) The Production and Quality of Tomato Concentrates W. Hayes, P. Smith, and A. Morris -It is quicker to use canned tomatoes as a base when preparing for a large number of people. - Problems that may arise from using canned tomatoes include an effect on color, consistency and flavor.

9. Similarities 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. - Flavor, appearance and consistency are some of our main concerns. This study is different from our experiment in that: This study is different from our experiment in that: -Vegetables are not mentioned in this article whereas it is a main concern for our experiment.

10. Original Recipe 2 tbsp. Olive oil 2 tbsp. Olive oil 9 g Minced garlic 9 g Minced garlic 141 g Diced yellow onion 141 g Diced yellow onion 411 g Canned diced tomatoes 411 g Canned diced tomatoes 450 g Canned tomato sauce 450 g Canned tomato sauce 2 tsp. Dried Italian seasoning 2 tsp. Dried Italian seasoning 5.1 g Fresh chopped basil and rosemary 5.1 g Fresh chopped basil and rosemary

11. Variations of Recipe Variation I Variation I -Addition of diced green bell pepper for flavor; halving the amount of yellow onion Variation II Variation II -Halving the amount of green bell pepper; halving the amount of yellow onion; adding canned tomato paste for a thicker viscosity and halving the canned tomato sauce. Green pepper and diced tomato were pureed. Variation III Variation III -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 halving the canned tomato sauce amount. Vegetables were not pureed.

12. Independent Variables The amount of tomato sauce and yellow onions. The amount of tomato sauce and yellow onions. The addition and the amount of green bell peppers. The addition and the amount of green bell peppers. The addition of tomato paste. The addition of tomato paste. The pureeing of tomatoes and green bell peppers for Variation II. The pureeing of tomatoes and green bell peppers for Variation II.

13. Dependent Variables Viscosity, appearance, and overall flavor. Viscosity, appearance, and overall flavor.

14. Table with Variations Tomato Sauce Tomato Paste Onion Bell Pepper SugarPureed Control Yes (450g)NoYes (141g)No Variation I Same as original (450g) No 1/2 original amount (70g) Yes (90g) Yes, Pinch No Variation II 1/2 original amount (225g) Yes (100g) 1/2 original amount (70g) ½ Amount (45g) Yes, pinch Yes Variation III 1/2 original amount (225g) Yes (100g) 1/2 original amount (70g) ½ Amount (45g) Yes, pinch No

15. Nutrition Label for Control Least amount of sodium. Least amount of sodium. Least amount of Vitamin A. Least amount of Vitamin A.

16. Nutrition Label for Variation I Least amount of calories from fat. Least amount of calories from fat. Higher in Vitamin A and Vitamin C than control. Higher in Vitamin A and Vitamin C than control. Slightly higher in sodium than control. Slightly higher in sodium than control.

17. Nutrition Label for Variation II/III Highest in Total Fat and Total Calories. Highest in Total Fat and Total Calories. Largest amount of sodium. Largest amount of sodium. Largest amount of Iron. Largest amount of Iron. Larger amount of Total Carbohydrates than control. Larger amount of Total Carbohydrates than control.

18. Nutritional Comparison Variations II and III were the best source of Vitamin A and Iron. Variations II and III were the best source of Vitamin A and Iron. All variations were a better source of Vitamin C than the control. All variations were a better source of Vitamin 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 compared to the control. Protein amount increased in all variations compared to the control. Variations II and III had the highest amount of total fat. Variations II and III had the highest amount of total fat.

19. Rationale for Objective Method We hypothesized that a sauce with higher viscosity would be more acceptable to the consumer. We hypothesized that a sauce with higher viscosity would be more acceptable to the consumer. We chose to use the line-spread test over use of the consistometer to measure viscosity of our treatments because it was easier to use and clean up after each trial. We chose to use the line-spread test over use of the consistometer to measure viscosity of our treatments because it was easier to use and clean up after each trial.

20. Rationale for Subjective Methods The Hedonic Test was conducted because we wanted to determine which sauce our sample population of consumers liked most. The Hedonic Test was conducted because we wanted to determine which sauce our sample population of consumers liked most. Quantitative Descriptive Analysis was used to measure different attributes of the treatments to compare with the Hedonic Test results to determine which characteristics were most desirable. Quantitative Descriptive Analysis was used to measure different attributes of the treatments to compare with the Hedonic Test results to determine which characteristics were most desirable.

21. Laboratory Conditions for all Experimentation Lab coats and hairnets worn by all lab personnel. Lab coats and hairnets worn by all lab personnel. Countertops and utensils sterilized before use. Countertops and utensils sterilized before use. Hands washed at beginning of lab and as needed. Hands washed at beginning of lab and as needed. Food washed before use and cooked to the appropriate temperature. Food washed before use and cooked to the appropriate temperature.

22. Preparation of Treatments All ingredients prepared and weighed (in grams) by same group member each lab period before cooking. All ingredients prepared and weighed (in grams) by same group member each lab period before cooking. All treatments were cooked concurrently and for the same amount of time each lab period. All treatments were cooked concurrently and for the same amount of time each lab period.

23. Objective Method Procedure The line-spread test was conducted by obtaining two samples from each treatment. The line-spread test was conducted by obtaining two samples from each treatment. Each sample was used to conduct three trials. Each sample was used to conduct three trials. Results were obtained by measuring Results were obtained by measuring four points on the line-spread chart.

24. Sensory Methods Procedures For both the Hedonic Test and Quantitative Descriptive Analysis, the same amount of sauce and cooked pasta were used for each prepared sample. For both the Hedonic Test and Quantitative Descriptive Analysis, the same amount of sauce and cooked pasta were used for each prepared sample. Samples were placed in the same size cups and labeled correspondingly for both subjective methods. Samples were placed in the same size cups and labeled correspondingly for both subjective methods. Panelists were given water to rinse their mouths between samples. Panelists were given water to rinse their mouths between samples.

25. Data Analysis Procedures ANOVA ANOVA T-Test T-Test Averages & Standard Deviations Averages & Standard Deviations

26. Objective 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 spread of 3.54 ± 0.538 -Variation III was the most viscose with an average spread 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

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

28. Sensory 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 acceptance rating of 3 ± 1.36626 Variation III is the most accepted with an average acceptance rating of 3 ± 1.36626 Variation I was the least accepted with an average acceptance rating of 4.1 ± 1.920937 Variation I was the least accepted with an average acceptance rating of 4.1 ± 1.920937

29. Discussion of Sensory Results From these results, we can not effectively assign one variation as the most preferred. The numbers that we calculated from our raw data show that people neither loved nor hated any of the sauces. From these results, we can not effectively assign one variation as the most preferred. The numbers that we calculated from our raw data show that people neither loved nor hated any of the sauces. The averages were basically the same for each variation and did not give us any insight to which sauce would be the most preferred in Whitney Dining. The averages were basically the same for each variation and did not give us any insight to which sauce would be the most preferred in Whitney Dining.

30. Sensory 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 3.04 ± 0.53702

31. Sensory Result II - The control was the most bitter with an average of 1.64 ± 0.786

32. Sensory Results III -The control had the sweetest flavor with an average of 2.28 ± 0.8532

33. Sensory Results IV -The control was the most watery with an average of 1.62 ± 0.7868 -The control was the most watery with an average of 1.62 ± 0.7868

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

35. Anova and t-test for each result Anova and t-test for each result

36. Interpretation of Data Without having decent results, we are not able to fully evaluate our data and make a valid conclusion. Without having decent results, we are not able to fully evaluate our data and make a valid conclusion. In our hypothesis, we stated that Variation II would be the most accepted. As it turns out, none of the treatments were extremely preferred, however, Variation III was slightly more preferred over the rest. In our hypothesis, we stated that Variation II would be the most accepted. As it turns out, none of the treatments were extremely preferred, however, Variation III was slightly more preferred over the rest.

37. Limitations of the Study A main limitation to our study was the small sample sizes for the Hedonic and QDA sensory evaluations A main limitation to our study was the small sample sizes for the Hedonic and QDA sensory evaluations If more students had participated, a greater difference between the acceptability of the sauces might be found. This would lead us to a true result for our study. If more students had participated, a greater difference between the acceptability of the sauces might be found. This would lead us to a true result for our study. Another limitation was the close similarities of the sauces. Another limitation was the close similarities of the sauces. Many students did not taste a significant difference between the control sauce and our variations.

38. The Bottom Line and Recommendations We were unable to create a sauce that could clearly be identified as more appealing to the consumer when compared with the control which is served at Whitney Dining. We were unable to create a sauce that could clearly be identified as more appealing to the consumer when compared with the control which is served at Whitney Dining. We believe a greater participation in the sensory evaluation would provide us with adequate data to show a difference between the control and the variations. We believe a greater participation in the sensory evaluation would provide us with adequate data to show a difference between the control and the variations.