73G-28 |
Sensory acceptability of ground beef analogs from peanut |
V. RAY1, M. Ahmedna, and I. Goktepe. (1) Food Science and Nutrition, Dept. of Human Environment & Family Sciences, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411 Defatted peanut flour (DPF), a by-product of oil extraction, is inexpensive, high in protein and lends itself for use in food applications because of its bland flavor. Today, many health-conscious consumers avoid ground beef-based foods because of their saturated fat and cholesterol contents. The development of a ground beef (GB) analog from peanut has the potential to satisfy these consumers and appeal to vegetarians. The objectives of this study are to develop a GB analog from modified DPF and evaluate the sensory acceptability of peanut-based GB analog in specific food applications such as chili. DPF was subjected to heat treatment and fungal fermentation then processed into GB analog. Chili samples containing GB analog and control (with GB) were prepared following the same recipe. A descriptive panel of 8 judges developed key descriptors of regular chili prior to sensory testing. A panel of 30 judges was given 3 formulations of GB analog-based chili along with a control and asked to rate samples’ color, texture, beefy flavor, and overall liking using a 9-point hedonic scale. Subsequently, 22 judges were presented with a control sample, labeled as such, a coded control and a coded GB analog-based chili and asked to rate the magnitude of difference from the control for color, texture, beefy flavor, off-flavor, overall difference and liking. Chili containing GB analog was as acceptable as the control in terms of color, texture, beefy flavor and overall liking. Panelists detected a significant difference in off-flavor they described as “burnt-flavor” which could be caused by heat treatment of peanut prior to use in the formulation of GB analogs. Difference from control tests showed similar results and the only significant difference from control was the off-flavor. GB analog from defatted peanut showed potential as effective replacement of GB in chili and other GB-based foods.
Session 73G, Sensory Evaluation
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