73G-32 |
Sensory evaluation of textured whey protein patties |
B. J. TAYLOR and M. K. Walsh. Dept. of Nutrition & Food Sciences, Utah State Univ., 8700 Old Main Hill, Logan, UT 84322-8700 Soy protein, textured by thermoplastic extrusion (TVP) is a primary component of meatless patties currently found on the market. We have previously employed thermoplastic extrusion to produce a textured whey protein (TWP) from whey protein concentrate for use as an extender in hamburger patties. The formation of TWP into meatless patties may be an alternative to TVP patties. The objectives of this research were to formulate TWP patties and evaluate the TWP patties for consumer acceptance using sensory analysis. Whey protein concentrate (80% protein) was textured using thermoplastic extrusion to produce a textured whey protein (TWP) product. Various binding agents including egg white, whole eggs, flour, gluten and xanthan gum were investigated for their effectiveness in forming a cohesive TWP burger. Sensory analysis of two TWP patty formulations (mushroom and vegetable flavored) and a commercially available TVP patty was performed. Patties were evaluated on appearance, texture, flavor, aftertaste and overall acceptance. The TWP meatless patties formulated with wheat gluten, dehydrated egg whites, and xanthan gum resulted in cohesive patties. Mushroom and vegetable flavored TWP patties and a commercial TVP pattie were evaluated side-by-side in a preference test using 81 panelists. The two TWP patties scored significantly higher than the TVP pattie in overall acceptability, aftertaste, and flavor. There was no significant difference (p>0.05) between the three products in appearance or texture. TWP patties were scored significantly higher (p<0.05) than TVP in preference ranking. The two formulations of TWP patties did not differ significantly from each other in any of the individual attributes or the preference ranking. This research determined how WPC, textured by thermoplastic extrusion, could be used in the formulation of meatless patties. Such formulae take advantage of whey's mild flavor and complete protein nutritional profile.
Session 73G, Sensory Evaluation
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