73G-31 |
Sensory and physical quality of soy-based patties |
M. J. HINDS, Nutritional Sciences Department, Oklahoma State University, 425 HES, Stillwater, OK 74078 In the US there is limited consumption of soy-based meat analogs although soy consumption is linked to positive health implications. The objective of this study was to identify quality attributes of soy-based burger-type patties that may influence their purchase. Using a Randomized Complete Block Design and affective sensory methodology, commercially manufactured patties [5 soy, 1 beef (control)] were evaluated by 81 untrained panelists. Patties were prepared according to manufacturers’ directions, labeled with 3-digit random codes, and served monadically on white plates. Panelists were asked to indicate their feelings about quality attributes using a 5-point just-about-right (JAR) scale, and their purchase intent on a 5-point scale. Texture profile (TA.XT2i texture analyzer, Texture Technologies Corp.), color (Minolta chromameter), and moisture of the patties were also evaluated. Panelists indicated that they ‘may or may not buy’ the beef pattie and one of the soy patties, but would not buy the other analogs. Quality attributes that influenced purchase intent were meat flavor, non-meat flavors, texture, and color. 55.1%, 55.7%, 45.0%, and 21.3% of the panelists felt that the color, meat flavor, non-meat flavors, and texture, respectively, of the beef pattie were JAR compared with 53.5%, 30.0%, 44.3%, and 50.0%, respectively, who felt that these attributes of the acceptable soy pattie were JAR. The unacceptable patties were considered to be too light in color, with weak meat flavor, strong non-meat flavors, and soft texture by 53.2-61.5%, 65.0-76.3%, 59.5-72.8%, and 62.0-66.3%, respectively, of the panelists. The beef product was significantly (p<0.05) darker brown (L value=32.0±3.24, hue=58.2±3.42), firmer (6.3±1.50kg force), and more chewey (871±236.7) than the unacceptable soy patties (L value=47.2±1.16, hue=63.1±3.07, firmness=1.1±1.68kg force, chewiness=58.6±100.47), but was similar in hue and texture to the acceptable soy product (hue=62.6±0.38, firmness=5.5±0.74kg force, chewiness=574+126.3). Firmer texture and reduced non-meat flavors may increase consumption of meat analogs.
Session 73G, Sensory Evaluation
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