ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A blend of sunflower flour/soy flour in the ratio 1:1, intended as a meat extender, was extruded in a Wenger X-25 extrusion cooker. The effect of adding textured sunflower/soy flour (TSP) to ground beef was determined by evaluating sensory properties and quality. After preliminary analyses of TSP, sensory tests were performed on a mixture of TSP/beef (30:70), using beef as a control. Panelists detected significant differences at the 1% level for texture and flavor, but could not decide which sample they liked better. Appearance, flavor, texture, juiciness and overall quality of TSP/beef were also evaluated. Appearance and flavor of TSP/beef was significantly lower (at the 5% level) than of beef, but texture of TSP/beef was significantly better. No significant differences were found for juiciness or overall quality between samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb09124.x
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