15F-35 |
Development and sensory acceptability of peanut-based fish nuggets |
K. MATHEWS1, V. Ray2, M. Ahmedna2, and I. Goktepe2. (1) Food Science and Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411, (2) Food Science & Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411 Defatted peanut flour (DPF), a protein-rich by-product of peanut oil extraction, is inexpensive and lends itself for use in many food applications because of its bland flavor. However, DPF use in human foods remains limited; therefore, peanut processors are seeking ways to add value to this by-product through new utilization. The objectives of this study were to 1) develop consumer-acceptable fish nuggets containing DPF, 2) evaluate sensory acceptability of peanut-based fish nuggets, and 3) characterize the nuggets in terms of select physical and chemical properties. Modified and unmodified DPFs were used as extenders of tilapia and catfish minces in proportions ranging from 5 to 30%, with and without binders. A panel of eight trained judges screened acceptable nuggets during product optimization. Seventy-one consumers evaluated optimized nuggets’ color, texture, flavor, and overall liking using a 9-point hedonic scale. Off-flavor was judged by yes/no scale. Fermented DPF was not suitable as fish additive because of the development of a distinct off-flavor. Lightly roasted and raw DPFs were highly acceptable as fish extenders up to 10 and 15%, respectively. Fish nuggets containing DPF at these levels were as acceptable as their respective controls in terms of color, texture, flavor, and overall liking. The addition of DPF improved nuggets’ color and texture as judged by sensory and instrumental analyses. Raw DPF yielded the most acceptable fish nuggets with mean acceptability exceeding six. The strong fishy flavor of tilapia and muddy flavor of catfish were reduced by the addition of DPF. Seventy five to 85% of consumers reported no off-flavor and when detected, it was described as spicy/hot, suggesting a need for adjusting product spiciness. Extension of fish by inexpensive DPF has the potential to increase product yield and lower its cost. Such food applications could add value to the peanut industry and fish industries.
Session 15F, Product Development
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