Siringul Kayyum Lutipula
University of Health Sciences, Turkey
Title: Formulation development of reduced calorie canned meat
Biography
Biography: Siringul Kayyum Lutipula
Abstract
Response surface methodology using mixture design was used to determine the optimum ratio of meat and plant raw materials in the formulation of reduced calorie canned meat. Ten formulations covering the entire range of triangular simplex were subjected to sensory evaluation. Contour plot of sensory attributes showed that formulation containing 37.5-47.7% bean, 0-13% carrot, 41.3-52.5% meat produced optimum acceptance. A predicted optimum formulation containing 45% meat, 43% bean and 12% carrot together with two non-optimal formulations were selected and subjected to sensory evaluation to confirm the validity of the model. There was a significant difference (P<0.05) between the predicted optimum and the other two tested formulations. Results obtained that optimum formulation received the best sensory scores for most attributes tested. The optimum canned meat formulation contained 102 kcal/100 g which is two-third of the caloric value of a normal canned meat.