Thesis
Sensory Characterization and Consumer Acceptance of Corn-Based Extruded Puffed Snacks with Apple or Cranberry Pomace
Washington State University
Master of Science (MS), Washington State University
01/2022
DOI:
https://doi.org/10.7273/000004550
Handle:
https://hdl.handle.net/2376/125082
Abstract
Consumers enjoy extruded puffed products, but these products often lack in nutritional value. Including fruit pomace in these products would increase nutritional value as well as provide valorization for a waste product in the food industry. The study’s objective was to prepare extruded puffed snacks with fruit pomaces and determine sensory properties and consumer acceptance. Extruded puffed snacks were made from corn flour and apple or cranberry pomace at varied percentages (5%, 10%, 15%, 20%, 25% w/w) and seasoned. An extruded puffed snack containing 100% corn flour was used as a control. A trained panel (n=10) evaluated 11 extruded puffed snacks for 30 attributes. A consumer (n=106) sensory test determined acceptance and liking of the extruded puffed snacks. Select physical and chemical properties were also measured. Data was analyzed using ANOVA with Tukey’s HSD, principal components analysis, and partial least squares. Consumer liking of the extruded puffed snacks differed significantly based on the pomace percentage. Among the apple pomace samples, consumers indicated the highest overall acceptance for samples containing 5% and 15% apple pomace, products characterized by their salted caramel aroma and buttery flavor attributes. Consumers showed lowest overall acceptance for samples containing 25% apple pomace replacement and control, defined by sour and salty attributes, respectively. Among the cranberry extruded puffed snacks, consumers showed highest acceptance for control and the sample containing 5% cranberry pomace replacement, characterized by moisture absorption and flavor attributes. Consumers had the lowest overall acceptance for samples containing 20% and 25% cranberry pomace replacement, defined by their toothpack, astringency, and bitter attributes. This study determined that in an extruded puffed snack product, replacement of corn flour with apple pomace (at 15% replacement) or cranberry pomace (at 10% replacement) resulted in products that were still acceptable to consumers. Next steps for this work may include the addition of ingredients into the extrudate formula to improve the appearance, aroma, flavor, basic taste, texture, and in-mouth residual attributes that decreased consumer liking. Ultimately, this research may lead to high quality and nutritious extruded snack products.
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Details
- Title
- Sensory Characterization and Consumer Acceptance of Corn-Based Extruded Puffed Snacks with Apple or Cranberry Pomace
- Creators
- Ivy Kloepfer
- Contributors
- Carolyn F Ross (Advisor)Girish M Ganjyal (Committee Member)Helen S Joyner (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Number of pages
- 131
- Identifiers
- OCLC#: 1370910692; 99900898539101842
- Language
- English
- Resource Type
- Thesis