Journal of Food Processing & Technology

Formulation development of reduced calorie canned meat

26^th Euro-Global Summit on Food and Beverages

April 17-18, 2023 | Rome, Italy

Siringul Kayyum Lutipula

University of Health Sciences, Turkey

Scientific Tracks Abstracts: J Food Process Technol

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.

Biography :

Siringul Kayyum Lutipula received her bachelor’s in food science, Faculty of Sciences and Technology, XinJiang Agricultural University, XinJiang, China in 2007. In 2012, she was awarded the Master of Food Science by National University of Malaysia. She received her PhD in Food Science from the School of Chemical Science and Food Technology, Faculty of Science and Technology (FST), National University of Malaysia (UKM), in 2017. From February 2018 until now, she was appointed the lecturer at Medical Aromatic Plants Program, Department of Crop and Animal Production, Vocational School of Health Services, Health Sciences University, Istanbul, Turkey. Her main research interest is Biochemistry, Food antioxidants and Nutrition.