15F-5 |
Increasing the marketability of akara by lowering the fat content: Starch addition |
S. P. PATTERSON1, K. H. McWatters, R. D. Phillips, Y. C. Hung, and M. S. Chinnan. (1) Food Science & Technology Department, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 Akara, a hush puppy-like food made from cowpeas, is popular in West Africa and has been shown to be acceptable to American consumers in taste panels. Cowpea provides important nutrients such as protein, fiber and B-vitamins. Akara is, however, a high fat food (about 32%). With obesity on the rise in the U.S., it would be beneficial to lower akara's fat content in order to make it better suited for U.S. markets. The objectives of this study were to determine the effects of incorporating corn starch or extruded (gelatinized) cowpea flour on akara fat content and consumer acceptability. Akara prepared with the California Cream cultivar and 64% paste moisture content served as the control. The level of modifier addition (10%) was determined through preliminary trials; the two modifiers were Hylon VII (a high amylose corn starch) and extruded (pre-gelatinized) cowpea flour. All were fried for two minutes in a continuous fryer and refrigerated overnight. Samples were reheated for 6 minutes in a conventional oven (204°C) before serving to the panelists. Untrained panelists (n=40) rated each sample on a hedonic scale of 1 to 9 for appearance, flavor, aroma, oiliness, texture, and acceptability. Samples were also analyzed for proximate composition, texture and color. Fat was reduced by 26.1% with the Hylon VII and by 36.8% with the extruded cowpea flour. Instrumental color measurements showed that samples prepared with extruded cowpea flour had significantly lower L*, higher a*, lower b*, and lower hue angle values than the other samples. There were no significant differences in sensory ratings of the control and products containing modifiers, indicating that panelists were not able to differentiate between the higher and lower fat samples. All samples rated 6 (like slightly) for overall liking, thus showing potential for the success of lower fat akara.
Session 15F, Product Development
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