Open AccessFRANKFURTERS EXTENDED WITH WHEAT GERM PROTEIN: SENSORY PROPERTIES AND CONSUMER RESPONSE 1
Author(s) -
GNANASAMBANDAM RAVIN,
ZAYAS J.F.
Publication year - 1996
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1996.tb00436.x
Subject(s) - flavor , aroma , food science , germ , whole wheat , sensory system , perception , significant difference , texture (cosmology) , chemistry , psychology , mathematics , cognitive psychology , computer science , statistics , mathematical analysis , neuroscience , artificial intelligence , image (mathematics)
In this study, 103 consumers evaluated the sensory acceptance of frankfurters extended with wheat germ protein flour (WGPF). Consumers as a whole did not perceive any differences in the attributes of appearance, flavor, texture, and overall acceptance. However, samples with WGPF were scored lower for intensities of hot dog flavor and spiciness. Perception of intensities of attributes varied depending on age, frequency of consumption, and whether the consumer was male or female. WGPF did not influence the overall acceptance of the product. A trained panel found a difference in smoky flavor due to treatment and a weak difference in smoky aroma and flavor due to storage. Trends suggested an effect due to increasing levels of WGPF on aroma and flavor of frankfurters.