15F-26 |
Development of a novel shelf-stable high protein carrot snack |
J. M. ABU-ALI1, O. Sipahioglu1, C. Bircan, P. Ratanatriwong, and S. A. Barringer. (1) Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210-1007 Time constraints are forcing consumers to choose foods requiring little or no preparation time with good nutritional value. Snacking replaces eating three daily meals. The objectives were to develop and evaluate a shelf-stable, high protein vegetable snack with added health benefits. Pureed carrots, fructose and whey protein concentrate dissolved in water were cooked for 30 minutes. The product was shaped in to balls and coated with melted chocolate. A HACCP plan was developed to ensure the safety of the product. A sensory test with 69 respondents was performed. Twenty-two of these respondents were customers of a health food store. The average overall acceptance score was 7.3 out of 9. Health food store customers rated the product significantly higher (8.9) than the rest of the respondents. Health food store customers were also willing to pay more for the product than general customers, $2.20 per 4oz versus $1.86. Only 7% of the respondents indicated that they would not buy the product. Fifty one % of the respondents reported that addition of Echinacea would positively effect their buying decision. The product with a water activity of 0.75 and pH of 5.67 is shelf-stable. The resulting product can be legally classified as ‘excellent source of vitamin A’ and ‘good source of protein’. The challenge of preparing a healthy snack with consumer acceptability and market potential was met.
Session 15F, Product Development
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