30B-7 |
Consumer acceptability of color and viscosity of processed tomato products |
K. T. CLAYBON, Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 and S. A. Barringer. Color and viscosity play vital roles in the initial acceptability of processed tomato products. Color is usually the first quality factor evaluated; viscosity is second. Therefore, it is important that the color and viscosity are at optimal quality and acceptable to consumers. Currently, no published literature reports what color and viscosity ranges are most acceptable to consumers. The objectives of this project were to 1) determine the range of color and viscosity that is the most acceptable to consumers and 2) compare the acceptability to the commercially available range. Ketchup, salsa, tomato, pizza, spaghetti, and BBQ sauces were evaluated. Color (hue angle), determined by Hunterlab, was produced in 2° increments by adding red food coloring or chocolate syrup to commercial samples. Viscosity, by Bostwick consistometer, was produced in 2cm increments using water or tomato paste. Approximately 90 consumer panelists rated color and viscosity likeness of each product on an 8-point hedonic scale. Results indicate a peak color and viscosity acceptance always exists- too red/dark or too thick/thin is undesirable. Going slightly redder or darker from the most acceptable samples decreases preference approximately equally. Except BBQ and salsa, all tomato products are generally preferred in the same color range, and all commercial products are within range of maximum acceptability. For viscosity, the preferred thickness decreased gradually from tomato sauce to BBQ. All commercial products are not in viscosity range of maximum acceptability. Pizza sauce is available thicker than preferred while other products were available equal to or thinner than the range of maximum acceptability. A wide range of BBQ viscosities exists. Color preference is the same for most tomato products, but viscosity is product dependent. Understanding the optimum color and viscosity range can help tomato processors increase the perceived quality of their product.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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