Influence of the Addition of Different Proteins on the Sensory Properties of PÃ¢tÃ©

S. Zamuz; D. Robledo; N. Echegaray; M. Pateiro; D. Franco; J.M. Lorenzo

Influence of the Addition of Different Proteins on the Sensory Properties of PÃ¢tÃ©

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Zamuz

S. Zamuz ¹Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain

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D. Robledo

D. Robledo ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

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N. Echegaray

N. Echegaray ¹Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain

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M. Pateiro

M. Pateiro ¹Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain

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D. Franco

D. Franco ¹Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain

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J.M. Lorenzo

J.M. Lorenzo ¹Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 636â637

DOI:: https://doi.org/10.3920/9789086868605_283

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Soybean allergy is one of the more common food allergies, especially among babies and children. The effect of different sources of protein on sensory properties of pÃ¢tÃ© was studied. A total of thirty samples of pÃ¢tÃ© [control (soybean protein) and modified batches (pea, lentil, bean and seaweed (Spiruline and Chlorella) protein) were assessed in this study. The preference test was conducted using a structured 6-point scale from 1 (most favorite) to 6 (less favorite). Acceptance and preference were evaluated by twenty-five panelists. PÃ¢tÃ© samples enriched with bean and lentil protein showed the highest values among panelists, whereas samples with seaweeds presented the lowest scores.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Influence of the Addition of Different Proteins on the Sensory Properties of PÃ¢tÃ©

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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