Acceptance by American and Asian Consumers of Extruded Fish and Peanut Snack Products

Suknark, K.; McWatters, Kay H.; Phillips, R. Dixon

doi:10.1111/j.1365-2621.1998.tb15822.x

Cited by 38 publications

(22 citation statements)

References 15 publications

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“…The use of rice flour as an ingredient during extrusion cooking of protein products has significantly increased due to its unique attributes like bland taste, attractive white color, hypoallergenicity, and ease of digestion (Kadan et al 2003). The snacks based on fish and rice flour are gaining importance in Southeast Asian countries (Suknark et al 1998).…”

Section: Introductionmentioning

confidence: 99%

“…A five-or seven-point hedonic scale is in general used to do the sensory analysis by either trained or semi-trained panelists. Suknark et al (1998) evaluated fish snacks produced at various combinations of barrel temperature and screw speed based on a nine-point hedonic scale for the product attributes like aroma, flavor, and overall acceptance of fish snack products. Stone et al (1974) evaluated fish samples using semistructured, quantitative description analysis and seven-point hedonic scale for attributes like flaky, firmness, dryness, chewy fibrous, and off-flavors.…”

Section: Introductionmentioning

confidence: 99%

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Storage Properties of Low Fat Fish and Rice Flour Coextrudates

Shankar

Sokhansanj

Bandyopadhyay

et al. 2008

Food Bioprocess Technol

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Storage properties of fish and rice flour coextrudates like sorption isotherm, vitamin A, and total tocopherols and gain in peroxides and free fatty acid were investigated at 30°C storage temperature. The sensory attributes were also evaluated on a nine-point hedonic scale. Sorption isotherm indicated that the critical a w levels for extrudates can be in between 0.4 and 0.7. The monolayer moisture content based on Guggenheim-Anderson-de Boer model was found to be 0.058 g/g (dry basis). During the first 15 days of storage, a loss of 53.1% and 50% of vitamin A (IU/g) and total tocopherols (%) was observed, respectively. The peroxide and free fatty content increased from 46 to 109 mg/kg and 3.8% to 7.7%, respectively, during the same period. Nonlinear model X =X 0 ¼ exp Àk Â t n ð Þ described the best for the loss of vitamin A and tocopherols and gain in peroxide values and free fatty acid content with respect to storage period. The loss of vitamin A and total tocopherols almost followed a similar trend during the complete storage period of 45 days. The gain in peroxides was more prominent compared to free fatty acid content during the initial 15 days of storage. The k (rate constant) value of vitamin A and peroxide value is higher compared to total tocopherols and free fatty acid content. The ANOVA table indicated that the sensory attributes of the product fried for different times (15-120 s) were significantly different, and the product fried for 15 s was most acceptable. Nomenclature% Percent a w Water activity C and K GAB constants F Free fatty acid at time t (days) F 0 Initial free fatty acid IU International Unit k Rate constant (unit/day) kg Kilograms m Equilibrium moisture content (%) M 0 Monolayer moisture content mg Milligram P Peroxides after time t (days) p Statistical significance P 0 Initial peroxides s Seconds t time in days T Total tocopherols after time t (days) T 0 Initial total tocopherols V Vitamin A at time t in days V 0 Initial vitamin A X Quality after certain time t (days) ANOVA Analysis of variance X 0 Initial quality db dry basis

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Storage Properties of Low Fat Fish and Rice Flour Coextrudates

Shankar

Sokhansanj

Bandyopadhyay

et al. 2008

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Other studies involving acceptance testing also found that the flavor influenced overall preference more than appearance, aroma or texture (Drake & Gerard, 2003;Drake, Truong, & Daubert, 1999;Melo et al, 2009;Palazzo & Bolini, 2009;Suknark, McWatters, & Phillips, 1998).…”

Section: Acceptance Testmentioning

confidence: 93%

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

Cadena

Bolini

2011

Food Research International

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“…Acceptability of noodles made from 98/0505 was supported by their good sensory scores on taste, flavour and texture. Texture has been described as one of the most important characteristics affecting consumer acceptance of snack products (Suknark et al 1998).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties

Nwabueze

Anoruoh

2009

Food Bioprocess Technol

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Flours processed from eight cassava roots were selected from recently developed Cassava Mosaic Disease resistant varieties (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME419 and 92/0326). They were evaluated for proximate composition, hydrogen cyanide, vitamin A and functional properties. They were also processed into noodles adapting a locally fabricated cold extruder as a single-screw extruder. The extruded cassava noodles were cooked and subjected to sensory analysis. Principal component and cluster analyses of the parameters were adopted using the correlation matrix with the objective of grouping the varieties into functional groups. The proximate composition showed that mean protein value ranged from 1.93% (98/0505) to 2.60% (96/1632) and fat ranged from 0.46% (92/0326 and 95/0289) to 0.95% (96/1632). The principal component analysis showed that PC 1 , PC 2 and PC 3 were key components contributing 90.90% of the variables. Vitamin A determined as carotenoid ranged from 1.94 (92/0057) to 2.40 µg/g (TME419) while hydrogen cyanide concentration ranged from 8.20 (92/0057) to 11.14 mg/kg (96/1632). Noodles made from 95/0289 CMD variety had the least acceptable sensory properties while those made from 98/ 0505 were most generally acceptable. No significant (P≥0.05) differences were noticed in taste, colour and general acceptability of all the samples. The sensory evaluation of noodles made from the eight cassava varieties (colour, taste, flavour, texture and general acceptability) produced two principal components which accounted for 85.80% while the functional properties explained 81.30% of the variations. The key sensory properties with significant eigenvalues based on their loadings (≥0.5) were colour, taste, texture and general acceptability. Compared to raw samples, dried noodles were about 1.98 times, while cooked noodles were up to three times greater in diameter, respectively. The result showed that cassava flour could serve as a good substitute to wheat flour in noodle production and utilisation.

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Acceptance by American and Asian Consumers of Extruded Fish and Peanut Snack Products

Cited by 38 publications

References 15 publications

Storage Properties of Low Fat Fish and Rice Flour Coextrudates

Storage Properties of Low Fat Fish and Rice Flour Coextrudates

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties

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