Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus cajan) patties with the addition of xanthan gum
2004
Pierre, J.N. | Badrie, N.
The objectives of the research were to investigate the effects of adding xanthan gum on the physicochemical and sensory quality of low fat pigeon pea (Cajanus cajan) patties. A pretested questionnaire conducted on patty-eating consumers determined consumers' preferences and guided the formulation of pigeon pea patties. The soaked legumes were steam pressurized at 121C for 10 min. Spices/herbs were added to the mixture which was baked at 150C for 20 min. Only 50% of the respondents were influenced by nutritional content of patties. Pigeon pea patties had 13.8-14.6 g protein/100 g and 3.5-3.9 g fat/100 g. Addition of xanthan gum resulted (P < 0.05) in more red and softer textured products. The suitable addition of either 1.5% or 2.5% xanthan gum did not vary sensory quality (P < 0.05) as both products were liked slightly to neither like nor disliked in overall acceptability. When asked about purchase intent for these patties, 48.5% of consumers indicated they would probably buy them, while 16.3% would definitely buy.
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