Premium
EFFECT OF FORMULATION VARIABLES ON SENSORY QUALITY OF SPICED LUNCHEON LOAVES
Author(s) -
CARPENTER J. A.,
REAGAN J.O.,
BROWN D. D.,
HALL F. W.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14496.x
Subject(s) - flavor , taste , food science , chemistry , yield (engineering) , materials science , metallurgy
The effects of three levels of fat (25, 30 and 35%), nonfat dry milk (NFDM) (0, 5 and 10%) and added water (yields of 115, 130 and 125% of the original meat block) on the sensory qualities of spiced luncheon loaves were evaluated. A 20‐member trained taste panel evaluated each loaf for color, flavor, firmness and general acceptability characteristics and a Universal Instron Testing Instrument was employed for objective texture measurements. Fat level and added water (yield) had highly significant (P > 0.01) effects on color while fat level influenced the flavor characteristics of the product. All variables tested significantly (P > 0.01) affected firmness, while fat content influenced (P > 0.01) the general acceptability of the loaves. For all responses measured, a significant (P > 0.05) interaction between levels of fat and NFDM existed. Taste panel members indicated a preference for loaves containing 30% fat and 5.0% NFDM. Color scores and firmness decreased as the amount of added water increased. Product shrinkage increased as added water (yield) was increased but decreased as the amount of NFDM was added to the formula.