The Effect of Varying Ingredient Composition on the Sensory and Nutritional Properties of a Pureed Meat and Vegetable

Abstract

The objective of this research was to investigate the effects of ingredients and preparation methods on the sensory and nutritional properties of pureed turkey and carrots. Turkey samples varying in added liquid and muscle composition were developed. Seasoning application methods were also studied. Pureed carrots were formulated with no added thickener, added modified corn starch, rice cereal, or skim milk powder. Small changes in added liquid and seasoning application altered the perceived texture of the turkey. Pureed carrots with added modified corn starch were more slippery and firm than other samples. The addition of skim milk powder or rice cereal did not alter sensory properties but led to higher protein contents when compared to unthickened carrots. In-house formulations did not differ in sensory ratings of appearance and flavor when compared to commercial products but contained more carbohydrates. Modest changes in recipes for pureed products can improve sensory appeal and nutrient density; quality in-house products are feasible with only minor alterations.

KEYWORDS:

• consumer liking
• in-house puree formulations
• macronutrients
• sensory properties

Notes

¹Attributes evaluated on a 15-cm line scale, where the left of the scale (0) indicates an absence of that attribute and the right end of the scale (15) indicates a strong presence of that attribute.

¹Attributes evaluated on a 15-cm line scale, where the left of the scale (0) indicates an absence of that attribute and the right end of the scale (15) indicates a strong presence of that attribute.

¹Evaluations were made on a 15-cm line scale.

²Within a treatment (added liquid, meat muscle, seasoning application) means in a row with the same letter are not significantly different at α = 0.05.

³ N = 60 (2 treatments, 10 panelists, 3 repetitions).

¹Evaluations were made on a 15-cm line scale.

²Means in a row with the same letter are not significantly different at α = 0.05.

³ N = 120 (4 treatments, 10 panelists, 3 repetitions).

¹Within a treatment (added liquid, meat muscle, seasoning application) means in a row with the same letters are not significantly different at α = 0.05.

¹Means in a row with the same letter are not significantly different at α = 0.05.

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