LE3 .A278 2022

2022

McSweeney, Matt

Acadia University

Bachelor of Science

Honours

Nutrition

Nutrition & Dietetics

Innovative food products are needed to increase consumption of pulses and to help reduce the consumption of animal proteins, especially as there is a growing number of consumers who are trying to reduce their meat consumption. A meat analogue (combines animal and plant proteins) is a food product that has gained recent popularity. Meat analogues also aim to imitate the functionality, nutrient composition, and sensory characteristics of a meat product. The objective of this study was to determine if a meat analogue, made from chicken and yellow pea flour, is acceptable to consumers, as well as to determine the sensory attributes consumers perceive in the meat analogues. Yellow pea flour was added to the chicken at 0% (control), 10%, 20%, 30%, and 40%. A sensory trial asked participants (n=69) to evaluate the burgers using nine-point hedonic scales and check-all-that-apply methodology. The addition of the yellow pea decreased the liking of the burgers, except for the 10% pea flour meat analogue. The attributes juicy, moist, meaty, salty, and soft increased consumers’ liking of the burgers; however, those made with 30% and 40% pea flour were associated with off-flavours (dry and beany) and decreased consumers’ liking. This study identified that the addition of yellow pea flour to chicken burgers is only acceptable to consumers in small quantities (10%). Future research should be done to investigate the sensory properties and consumer acceptability of other pulses utilized in meat analogues.

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https://scholar.acadiau.ca/islandora/object/theses:3817