. .7 limb“: i u. if it; : ISL. I .‘l 7' h‘nul I:v§- . ~'\‘ \uI‘I .33.».- 4_. 4.4.713" h. .1" an» . ~ ’W‘n - ."'"'7‘I:L 4.. ‘3‘: ”I: :7 ‘ ulfifté: ‘ztnfi'eé‘3 .. Gméktm- i' m“ x. .7101. .. MI," .1 IL” I. L. ‘ K. . sp..g=g.;"figgg1w;§‘r.. L '1 . - '- ‘w. ‘rfiil'filibu‘ii‘fia CR5 {7. [‘1‘ ffikmfiakb 4.: Mg .. mama}. - ‘L bitty») I _~.Ex 33w“ “$2.51 Ci?“ " .. ‘ flaky: .. I ‘1}- ““ka cal-3R ‘ .wwgflg .. “tail. ‘1" \- A ‘1 \u‘ I Mkfi‘IQ ‘»~“:‘ ‘ n‘us .H‘uhuu" ~{4.\‘ VJ” H gtv‘k -. 1,3: 7:72:13 3;.ngw‘lfi‘fiflg #1631115» _ ‘é-ud‘fié'ti A“ 2;»?'-‘y'n. 3p". In a V W“ M r. g..." .. ... m. 35.43% I. ~gglgig Egg "' “‘32:: Um; I . . g . I... ‘9‘“ » h 4 . . film?“ “31...?“ "_ .‘I‘.‘“‘"" ":3. ”I. 11%“ 3.1m “ 3:14;). ‘ "u. 3.“ ;:Tr::fl}' ‘7‘»;‘:’::R . ("‘3‘ "‘7 '5‘“ 33"” fig. g7?“ ......l.:rl.;'3.".'-~g; - 3:! ... ‘ {L $3 ‘I v.3“??? m :3; 3.73. “ I}. '1 g. Ia "3.3: :33” IN: Lem: aux? \‘ T ‘ 1;:7‘E13‘mn "V'Efil—Pn9 .. LS?“ “mg? {3; £1“: “figflm‘n 1;.“- lg“ 59."... L‘ :Lfl'j‘fi .l... g _‘ .flm mgfgi‘g‘ 77:53:21."? $3.: 3“": ;*I%.I~.~‘-.... III-Laud; ‘ngfi :: 5“&h I! 'msr V i513 “FRI“; ingG‘ ‘ ' Jafi'éfi‘f‘ \ z ‘4 u .21.... MV‘a \. u \nmuvn‘z‘m 2.3-. M... Kim LIE... Wig: flair“ .. ‘53:? 2th. 2mm“ €5.1“3écg? 11:. ‘¢““‘¢"L‘a}1‘21 ““373 ‘ 3‘9 1...?» if gig? fl gig?! 2? rI 1:3 PEI Iowan-Haxn, )7 at? “W I . ‘iL'wIII... . 1&1. ~05 h‘ the“ "73.; '5‘“ Lulg“:.n~.' ““115; Wm M l' _ WP .“ 3W” In. .u 1%.. 1: “mi“ , l-Vi. "\q‘. 1%.. _ m” “II 9.553553: au.’ 1:4 “5-?" ‘7‘,“- .23?" ”Th ‘ fitfikfi" ..-..3=:.S- a? we. ‘ 9.: : “‘13:“; 11.3.3; 1?}? u . I .351ng u. -L‘ "I. :‘fqh‘: Sm! ‘ . u . U .4 319* . y 7% ‘3'?“ 4...? .“r i234}....‘......‘17~‘m~“ * g “I. 3. ~‘ ”3‘ an; 73%;; .figfifi 33:...‘31 “3-. _ .. .. ‘123‘13 ;_ 72¢ ...I..,I_ gggxflggi‘i 3‘1. 5?, .h - ‘Eu‘cikumga I‘m. ~;... gangg} “ .I. ..'“:. L1:n.u:;.. ‘7' ' 'V' “2‘3”“ ““53 “"“7‘~"*‘-L"’"‘ ‘3 “aw. LIL... "its: 393m: '9 “I“ W”*“~“33~ "do-Lid 11"“ “““ -. ~10}; Mum-1. “1“"; “‘1‘3¢.“I"I.n."‘“= .u ' ~ 3'" I I. IA Hm ‘17-‘|Nz‘lrf:ds;:&§§m5; “ "it“ Just “Ea-127:)! Lag} *‘kkfi '4‘“ . %§:“§Y %§i§£. - may.» . . NW. “ "m 5:: .2in .9... ‘ “$3.7. Ingmné‘tfi “513.7 NW“ 355‘:- qfiw .' _H I. l“1:“ Jig-3t? 4835.1 5: .. ll“. . gainvqrun‘l‘ 2J7". u ‘1‘; M‘s - "‘1. we: $1. mm: id. “ E’fikfii “'imtwwpczczn .4 Qufi “$7 3?: ‘ “'1- % m-u‘. Lax-E ‘ Y“m~%vq‘“hmx1ga§g~fi 1 “H“nggfim § $31th “37%;“? w. 7:13“me we if Whiz ‘ " :‘E. :‘w? "V" . .~ :fi“‘V§:EI£"..IJ;R‘i 1:113 - j%%§:§m ' gig}? in“? " b ‘68} gagshu V‘Mnukuf‘ 1": u.le 1M2: 3 393.13.“ng 1‘:- ‘M‘w «I... I: ‘3». .. gt. .. .... 3.57% an} ‘ “Sgt: «nixw-Lawv ..». In. LflfigtI‘ng‘Ti‘ 1351—3 «:Jf‘hg. it... .. l‘ 54“ ‘2“. :j‘ .g ":‘m . 133;:W'I1 .. ';?~W.le‘“ f “9‘ . gm gin“ "if-:2 u Ldfl‘iflzlfik“ 11: ‘1",;"| Wat,“ :3 '99:“ “.353; ”a ,. .79: igwill m “$35.5? “lie? 7%";51“ "C ”I :I . 4,1,3: 27%, I 1 \ -m; X: ~:~.‘.:3;§; gm.“ V '\ Nu .~ - 3.2" M ' .. tbs-kt? .1: i114 :Jmi‘ LU}. J! ‘ 'TLI‘N 54“.“ .I “". ' '9 £1 M «I r... ‘ fill 113‘“ Q m “.‘d' 'I a}. ' .I . “ "1‘ng gum. 7“ g Karim-{‘1‘}: 13f Maui min 412‘s“?- “as. I (34.1! ‘qu ..““‘ 4' W" ‘.: :) :lzgl'av‘ . ‘llam‘lei‘lw'g‘m “I‘m '7‘ Eli‘sméfiifififig‘g‘ wig} .g. ” ‘ m: 733;; {9591" .3‘1hal...‘. mgahy‘fl’mjflg 11.11 m... w. H .‘w ilk": 394er EL‘ 'gil'm'?” gs" } 'qg'l: “3.331 n" .‘l gills.“ “gs" $1? . lgémr ELEM fit In”! _ ‘t" :2, P W with “"éi. I F 7 "(‘1 I‘LI-l'x . 15 £33", igjk‘gsv- {‘fikcv‘afinwflgfig‘ J.l" it 1! d 7 Luv; h'.‘ , m\ an“? tn“ “in ‘ ‘ :21, {£439}. 73 ‘ 'I.’ 5.5%? “1-. ,. “a: 1 fl ‘l! "I ,‘. 11$: ”-1" .1713?“ . g 3"? “HI"' MM“ I'ljmgép‘ 94M- Smile} 45$". I‘nfinli ‘ WI“ 2:. 351‘ am 1 . .‘r “£3111“ énhfia‘f‘iwlh“ ’ ("{1 Mi g‘ lag ‘Ji'li' ‘ «a 1 HCE‘ "’ a" "mum _ '1!ng fimte iTATE UNIVERSITY LIBRARY lullllljll llllll H l um 3 10590 1700 I This is to certify that the thesis entitled DEVELOPMENT OF AN EXTRUDED PUFFED NAVY BEAN SNACK presented by John H. Benzinger has been accepted towards fulfillment of the requirements for M.S. degree in FOOdS 774“ C” éw‘J/ k b Majorééofessor Date March 21, 1984 n 0-7639 MSUi: an Affirmative ‘ ' '1, ' my ...... ' , Institution MSU LIBRARIES RETURNING MATERIALS: Place in book drop to remove this checkout from your record. FINES will be charged if book is returned after the date stamped below. DEVELOPMENT OF AN EXTRUDED PUFFED NAVY BEAN SNACK by John H. Benzinger A THESIS Submitted to Michigan State University in partial fulfillment of the requirement for the degree of MASTER OF SCIENCE Department of Food Science and Human Nutrition 1984 ABSTRACT DEVELOPMENT OF AN EXTRUDED PUFFED NAVY BEAN SNACK BY John H. Benzinger Puffs were produced by extrusion of navy bean starch containing bean hulls at 0 to 20% substitution levels, in order to examine the po- tential use of such fractions in a high fiber snack food. Substitution with hulls up to 20% results in no loss of expansion, but increased density and some color and texture differences. Samples with l0% hulls received higher textural sensory scores than the control starch puffs. When flavored, the product garnered favorable response from consumers as well as trained taste panelists. Storage stability was reduced when puffs were held at relative humidity levels greater than 33%, as the product became darker, tougher, and higher in moisture after 24 days. Under conditions similar to com- mercial operations all samples retained acceptabile quality through 60 days. Enzyme Neutral Detergent Fiber Analysis of starch/hull mixtures revealed an increase in fiber with greater hull content. Extrusion processing resulted in a decrease in detectable fiber values. ACKNOWLEDGEMENTS I wish to thank my major professor, Dr. Mary E. Zabik, for inval- uable assistance and guidance in preparing this manuscript. 1 also thank Dr. Mark A. Uebersax for technical help during my research and Dr. Charles E. Cress for help with statistical design. Special thanks are extended to the members of my graduate committee: Dr. M. E. Zabik, Dr. M. A. Uebersax, Dr. J. N. Cash, and Dr. C. E. Cress. I acknowledge the assistance of Mr. Bruce Vibbert of Gerber Foods, who supervised production of the puffed extrudates. I thank Mrs. Carol M. Weaver for laboratory assistance during ENDF Analysis, Mr. David R. Crampton for computer processing of data, and Dr. Bruce Harte for guid- ance in packaging of the puffed product. My gratitude is expressed to the faithful taste panelists who cooperated during sensory evaluations. Last, I wish to thank my family and friends for moral support during my studies. ii TABLE OF CONTENTS Page LIST OF TABLE ......................... v LIST OF FIGURES ........................ vii INTRODUCTION .......................... l REVIEW OF LITERATURE ..................... 3 Extrusion Process and Materials .............. 3 Extruder Design ...................... 4 Types of Extruders ..................... 7 Extruder Bases ....................... 7 Texturization of Extruded Material ............. 8 Effect of Extruder Parameters ............... 9 Sensory and Nutritional Quality of Extruded Products. . . . ll Functionality of Navy Bean Starch ............. l4 The Incorporation of Navy Bean Fractions in Food ...... l5 The Incorporation of Navy Bean Hulls ............ l5 Nutritional Significance of Fiber ............. l6 Incorporation of Fiber Sources in Food ........... l7 EXPERIMENTAL PROCEDURE ..................... 19 Preparation of Extruded Snack ............... l9 Ingredients ..... . ................. l9 Extrusion of Product .................. 20 Flavoring of Product .................. 20 Objective Measurements ................... 23 Color ......................... 23 Texture ........................ 23 Moisture ........................ 24 Dietary Fiber ..................... 24 Subjective Evaluation ................... 26 Short-Term Relative Humidity Effects ............ 27 Long-Term Storage ..................... 27 Data Analyses . ...................... 27 RESULTS AND DISCUSSION ..................... 28 Description of Freshly Extruded Navy Bean Puffs ...... 28 Effect of Relative Humidity During Short-Term Storage . . . 33 Moisture Content .................... 33 Texture ........................ 42 Color ......................... 43 iii Effect of Long-Term Storage . . . .1 ............. 50 Color .......................... 50 Texture ......................... 52 General Acceptability .................. 52 Dietary Fiber Content of Extruded Navy Bean Puffs ...... 57 Consumer Response to Various Bean Puffs ........... 59 SUMMARY AND CONCLUSIONS ..................... 62 PROPOSALS FOR FUTURE STUDIES ................... 65 REFERENCES CITED ......................... 66 APPENDIX ............................. 74 iv Table IO ll 12 LIST OF TABLES Proximate analysis of navy bean high-starch and hull flours ....................... Extruder parameters during the processing of five navy bean starch/hull blends ................. Density, expansion coefficient, moisture content, and Hunter values of extruded navy bean starch puffs containing 5 levels of hull ............... Analyses of variance for denSity, expansion coefficient, moisture content, and Hunter values of extruded navy bean starch puffs .................... Shear values and texture sensory scores of extruded navy bean starch puffs containing 5 levels of hull ...... Analyses of variance for shear values and texture sensory scores of extruded navy bean starch puffs . . . . Changes in moisture content of extruded navy bean starch puffs at l2 and 24 days storage under 4 levels of relative humidity .......... p .......... Analysis of variance for changes in moisture content of extruded navy bean puffs during short—term storage . . Shear values of extruded navy bean starch puffs at O, 12, and 24 days storage under 4 levels of relative humidity ......................... Analysis of variance for shear values of extruded navy bean puffs during short—term storage ........ ‘Hunter L values of extruded navy bean starch puffs at 0, l2, and 24 days storage under 4 levels of relative humidity .................... Hunter aL values of extruded navy bean starch puffs at 0, l2, and 24 days storage under 4 levels of relative humidity ......................... Page 21 22 29 3O 34 35 36 39 43 44 45 47 T3 T4 15 l6 T7 T8 19 20 21 22 23 24 25 26 Page Hunter bL values of extruded navy bean starch puffs at 0, 12, and 24 days storage under 4 levels of relative humidity ......................... 48 Analyses of variance for Hunter values of extruded navy bean puffs during short—term storage ........... 49 Hunter L values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial—like conditions ........................ 5l Hunter aL values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial— like conditions ...................... 5l Hunter bL values of onion-flavored navy bean starch puffs at O, 30, and 60 days storage under commercial- like conditions ...................... 53 Analyses of variance for Hunter values of onion-flavored navy bean starch puffs during commercial-like storage. . . 54 Shear values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial-like conditions ........................ 55 Sensory scores of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial-like conditions ........................ 55 Analyses of variance for shear values and sensory scores of onion—flavored navy bean puffs during commercial- like storage ....................... 56 EMDF content of 5 navy bean starch/hull blends before and after extrusion processing .............. 58 Analysis of variance for ENDF content of navy bean starch/hull blends .................... 58 Consumer sensory scores for unflavored and cheese- and onion-flavored navy bean starch puffs ........... 60 Consumer sensory scores for cheese-flavored puffs made from high-starch fractions of navy, pinto, and black beans ........................ 6O Analyses of variance for consumer sensory scores of extruded bean starch puffs ................ 6l vi Figure LIST OF FIGURES Cross-section of a typical food extruder ........ Typical temperature profile in a cooking extruder. . . . Change at ll% Change at 33% Change at 52% Change at 75% in moisture content of navy bean puffs stored relative humidity ................ in moisture content of navy beans stored relative humidity ............. in moisture content of navy bean puffs stored relative humidity ................ in moisture content of navy bean puffs stored relative humidity ............. Score card used for texture rating of navy bean puffs. Score card used for general acceptability rating of navy OOOOOOOOOOOOOOOOOOOOOOO bean puffs ....................... Score card used for consumer rating of bean puffs. Page 38 39 4O 4T 75 76 77 INTRODUCTION Extrusion is a process commonly used to produce a wide range of food products, from snacks and ready-to-eat cereals to pasta and texturized vegetable proteins. While most past and present extruded snack foods have been based on wheat or corn starch and/or flour, research is now progressing on the possibility of utilizing other materials. One alternative base for extruded products is the navy bean (Phaseolus vulgaris). Since it is a legume, the navy bean holds particular interest for researchers as its protein complements that of cereal grains. Past studies have met with some success in the partial substitution of bean flour for wheat in various baked goods (D'Appolonia, 1977; De Fouw et al, l982a; De Fouw et al, l982b). Increased awareness of the importance of dietary fiber in preventing gastrointestinal disorders (Leveille, T975) has spurred interest in fiber-rich food products. Navy bean hulls contain con— siderable amounts of non-digestible carbohydrates, specifically determined to be as much as 45% dietary fiber (De Fouw et al, l982a), and thus present themselves as possible fiber sources to be incorporated into processed foods. The purpose of this study was to determine the feasibility of producing an extruded snack food based on navy bean fractions-- 1 both starch and hull--and to investigate the storage stability of such a product. Determinations were also made of the dietary fiber contents of extruded puffs containing 5 levels of bean hull, ranging from O to 20%. LITERATURE REVIEW Extrusion is a versatile process which can be used to produce a wide variety of foods, including puffed snacks. Extrusion in- volves mixing, cooking, and texturization, while extruder vari- ables such as temperature, pressure, and moisture affect both nutritional and sensory character and quality of the final product. While most puffed snack foods are made from cereal grains, navy beans present an alternative base upon which to develop new products. Navy bean hulls, a rich source of dietary fiber, are of particular interest given the attention currently focused on fiber and its role in gastrointestinal health. Extrusion Process and Materials Extrusion may be defined as the "shaping of products to desired configuration, size, and consistency by forcing material through a die usually under extremely high pressure (Hall et al, l97l). Extrusion is used to produce puffed and/or shaped snack foods, breakfast cereals, and texturized protein foods (Smith, T975; Nielsen, l976; Williams et al, l977; Smith, l979), as well as to pre—cook various flours, such as corn (Nunez and Mega, l979; Smith et al, 1979), wheat (Paton and Spratt, l978), cowpea (Elias et al, T976), and soy (Mustakas et al, T964). Pasta from both wheat and non-wheat sources (Tsao et al, l976; Moy et al, l980) is also produced via extrusion. Extruder Design The basic design for an extruder (Figure l) includes a barrel containing the screw with a feed hopper and exit die at opposite ends. In addition the barrel may contain a steam/cold water jacket for the purpose of temperature control. The extruder may be divided into 3 functional parts. The first, the feed section, is responsible for accepting material, mixing it into a continuous mass, and moving it down the screw. Deep flights (the spaces bewteen the screw and inside wall of the barrel) facilitate this operation (Harper, 1979; Hauck, l98l). The compression or transition section exhibits decreasing flight heights, which serve to restrict the area through which material must pass. The resulting compression causes an increase in temperature and pressure through greater shear rate and mechanical energy input (see Figure 2). In this section, as in the previous one, communition and mixing of the material predominate (Aguilera et al, l976). The metering section is characterized by very shallow flights, resulting in even greater shear rate, mechanical energy, and inter- nal mixing. Maximum temperature is reached in the last turns of the screw (Aguilera et al, l976; Harper, l979; Hauck, l98l). The release of pressure upon exit of material causes water to evaporate, resulting in the expansion of the internal structure and a ”puffed” final product. mmzfidowzwom2 Auv unmeczqou .mo cmuscpxw vooe Fmowaxp 8 co cowpommummocu ” ARV mm .wmmF .AmOFoczumP noon Soc» umucwcamm .P wcamwu mmHMZSQ Poom muxqmmm MJQDOUOEmeF 825352. It; 358 295mm I 20.5% l 20:85 , 02.552 2058528 Sue K\\\\\\\ WNNNNN‘N\N\\\W\ \Nthkl «\NNNNNN MIMI \NNN womec m>wc to mewmmmuoca wcp mcvczc mcmmemcma Louscpxm .N anwH 23 onion mix contained onion powder at 7.5% of puff weight, plus salt at 2.5%. The cheese mix included cheddar cheese powder at 15% of puff weight and salt at 2.5%. The puffs and flavor mix were shaken in the bag with a vertical motion for approximately 15 minutes. Objective Measurements Quality characteristics of texture and color were determined by objective measurement. Chemical analyses were employed to measure moisture and fiber content of the product. Color Surface color was determined with a Hunter Color Difference Meter (model 0 25), using the following scales: L — O = black, 100 = white; aL — + = red, — = green; bL — + = yellow, - = blue. Optical glass containers were filled with 50 9 samples after standardization of the instrument with a yellow tile (L = 83.0, aL = -3.5, bL = 26.5). Texture The Allo-Kramer Shear Press (model SP 12) equipped with a TR—3 recorder and a standard shear-compression blade was used to measure crispness during a 30 second downstroke. A 3,000—lb. transducer and range setting of 10 were used, with some samples during the relative humidity study requiring a range of 33. Crispness was calculated by the following formula and expressed as pound force per gram of sample. Transducer x Range x Reading Sample Wt. x 100 x 100 CRISPNESS = 24 Moisture Moisture determination was carried out on both the puffs and corresponding unextruded starch/hull blends. Samples of 2.000 : 0.0001 g were dried for 15 hours at 100°C under a vacuum of 28 in. of Hg in a Hotpack vacuum oven, model 633 (AOAD, 1980). After cooling in a dessicator, the samples were reweighed. The following formula was used to calculate percentage moisture. Original Wt. — Dried Wt. Origina1 Wt. x 100 = % MOISTURE Dietary Fiber The following method was adopted from Robertson and Van Soest (1981). Neutral Detergent Solution was prepared from the following compounds = Deionized water 3.00 1 Soldim Lauryl sulfate 90.00 g Disodium (ethylene diaminetetraacetate) EDTA, Dihydrate crystal, reagent grade 58.83 g Sodium borate decahydrate (Na2 B4 07 . 10 H20), reagent grade 20.43 g Disodium hydrogen phosphate (NA2 HP04) anhydrous, reagent grade 13.68 g 2 — ethoxyethanol (ethylene glycol mono- ethyl ether), purified grade 30.00 ml Sodium lauryl Sulfate and 2—ethoxyethanol were combined in a 4000 ml beaker with 1500 m1 deionized water and the solution mixed continuously with a magnetic stirrer until clear. In a 500 ml beaker the EDTA and sodium borate decahydrate were dissolved in I 300 m1 deionized water using heat. In a third (250 m1) beaker the 25 disodium hydrogen phosphate was dissolved in 100 m1 deionized water with the aid of stirring and heat. The last two solutions were added to the sodium lauryl sulfate solution, the final volume being adjusted to 3 l with more deionized water. The pH of the final neutral detergent solution was maintained at 7.0 :_0.1 by addition of either hydrochloric acid or sodium hydroxide. In order to extract fiber from the samples, puffs were ground to a coarse powder in a Sears Insta-Blend blender set on "crumb," and 0.80 :_0.01 g weighed into Goldfisch beakers. To this 0.4 g NA2 $03 and 1.6 ml decahydronapthalene were added (plus anti-foam spray), along with 90 m1 Neutral Detergent Solution. The contents were then refluxed for 60 minutes using a Goldfisch extraction apparatus. The solution was filtered with vacuum through a Gooch Crucible containing glass wool. The crucible was rinsed with boiling water, as was the extract until foam was no longer pulled from the crucible. After wrapping the bottom of the crucible with parafilm, 10 m1 of 5% 0(— amylase (Type IV from porcine pancreas) and 40 ml deionized water (70°C) were added to the crucible and the extract held at 55°C for one hour. The extract was again washed with boiling water, and the incubation process repeated using ‘K - amyloglucosidase (E. C. No. 3.2.1.3 from Rhiszophus genus mold). After rinsing with water, the extract was rinsed with 80 ml acetone. The extract was finally dried in a vacuum over at 100°C for 16 hours, cooled in a dessicator, and weighed. The sample was 26 then ashed in a muffle oven at 525°C for 16 hours and lastly weighed. The percentage Enzyme Neutral Detergent Fiber (ENDF) of the sample was calculated as: = _.. U.) x Subjective Evaluation Eight-member sensory panels were used in two distinct tests. An initial test was made to determine on a 5—point scale the textural character of puffs containing 0, 5, 10, 15 and 20% hulls. Onion—flavored puffs with hull levels of 0, 10 and 20% were then evaluated for general acceptability after 0, 30, and 60 days of storage, utilizing a 5—point hedonic scale. The first series was preceded by panelist training sessions dur- ing which members were asked to rate commercially available puffed cheese snacks for texture. The snacks had been held for 8 hours in relative humidities which were lowered for each of 4 successive sessions. In this way panelists who could not discern textural differences could be eliminated from the testing. In addition, a total of 228 consumers were asked to rate the taste of onion, cheese, and unflavored puffs made from navy, pinto, and black bean high-starch flours, utilizing a 7-p0int hedonic scale. This consumer testing was conducted at Focus: Hope, a food bank located in Detroit. All other taste panels took place at Michigan State University in a room equipped with lighted booths, allowing for isolated eval- uation of samples by individual panelists in simulated daylight. Copies of the score cards appear in the appendix. 27 Short-Term Relative Humidity Effects Saturated solutions of lithium chloride, magnesium nitrate, sodium chloride, and potassium nitrate were prepared in des- sicators to produce closed environments of 11, 33, 52, and 75% relative humidity, respectively (Rockland, 1960). Unflavored puff samples (about 50 g) were placed in wire containers in the des- sicators. Samples were removed every third day over a 24-day period for moisture determination. Color and texture measurements were taken at 12-day intervals. Long-Term Storage In order to determine the stability of flavored puffs in conditions approximating commercial storage, samples were heat sealed in metallized polypropylene wrap and held in a storage room at approximately 24°C (75°F) and 40-50% relative humidity. After 30 and 60 days some pouches were opened and puffs Subjected to sensory evaluation (general acceptability) and objective measure- ments (color and texture). Data Analyses All objective and sensory data were statistically analyzed to determine standard deviations of each variable mean, as well as to locate significant differences among variables. The latter was accomplished for initial product data using the Student-Newman—Keuls (Multiple Range) Test (Newman, 1939 and Keuls, 1952 in Zar, 1974). Storage data were analyzed in two-and three-way factorial arrange— ments with the least significant difference test. RESULTS AND DISCUSSION This study was carried out to determine the feasibility of producing an extruded puffed snack from navy bean starch and hull fractions. Objective measurements (shear, values, Hunter values, density, and moisture content) and sensory evaluation (texture and general acceptability) were used to characterize puffs contain— ing up to 20% hulls. The storage stability of the products was also investigated over short (24 days) and long (60 days) storage times. The fiber content of the puffs before and after extrusion was also determined to reveal any changes occurring during pro- duction, as well as to ascertain the final product's fiber contri— bution to the daily diet. Description of Freshly Extruded Navy Bean Puffs The objective characteristics of navy bean starch puffs containing 0, 5, 10, 15, and 20% hulls are shown in Table 3. The analyses of variance for these data are given in Table 4. All extruded samples expanded well, owing to the composition of navy bean starch, which contains approximately 22.1% amylose and 77.9% amylopectin (as calculated from data in Naivikul and D'Appolonia, l979). Starches high in amylopectin produce lighter, more expanded extrudates, while high—amylose starches yield harder, more dense products (Feldberg in Harper, 1981). The navy bean puffs compare well to similar products made from cereal starches, which typically contain 70% amylopectin and 30% £1 amylose (Osman in Harper, 1981). The amylose content of navy bean starch falls within the range set by Murray et al (in Harper, 1981) 28 29 covpmcmawm some xzm xn Fo.o V a pm pcwcw+mvn x_pceowmecmwm pee wee parcomcmazm wsmm esp m:w>m; megs—co c? mw:_m>m-e e eoooEeee eve u :w o c xm cmpwaevu pozuoc p w wwmmou :owm on N mcowumowFch q :o nomen_ —.o _.o o~.o om.o om.o mo.o Locco ucmuCMpm om.m_ wN.F om.wm nw©.¢ acm.m w__.n om onm.m_ u_.m mN.om mom.m coo.m now.m m~ ne_.om oo.m eo.mm em_.m nmo.m ow¢.m OF onm.m_ nm.¢ nm.mm eom.m aw¢.m gm¢.m m mm.om m¢.m mo.Nm mmm.m evo.m 800.9 0 an _e s Aev Noeo_osceoeo A_e oo_\mv Asv mw:_m> cmpczz wczumwoz coemcmaxm xpwmcwo m_~:x H__:; mo mFm>m_ m mewcewpcoo moose cocmom sewn >>mc nwuchxm to mw:_m> cmpcsz use .pcwpcoo mczpmwos .pcwwowcwmoo coemceaxm .xpvmcmo .m w_nee Fo.o V a we pceowmwcmem xx wmo.o m—o.o MN_.C ©©~.o mm_.o Noo.o mfi LOLLm akammd *kmom.m «icon.— ktmmfm ¥¥©m¢.N ask—SM an @395 ---- ---- ---- m_ _epoe An 40 4 mm:_m> cmpczx mczpmwoz pcwwoewwmou cowmcmaxw Apemcwo Eoomocm mmcwzcm com: to mmmcmma mcesg socepm coon x>mc omuzcuxm to mm:_e> Lopczz use .pcmpcoo mczpmeos .pcwvowwwwoo :o_mcwaxm .xpsmcww Low mucewce> so mmm>_m:< .q wFQMH 31 of 20 to 50% for acceptable puffed snacks. The incorporation of hulls caused no loss of expansion, as the bean starch was apparently able to accommodate increasing amounts of non-expandable hulls with concurrently decreasing amounts of starch. Other investigators have found no loss of volume with 30% wheat bran in layer cakes (Springsteen et al, 1977), 16% wheat bran and 12% middlings in layer cakes (Brockmole and Zabik, 1976), 20% micro— crystalline cellulose in biscuits (Brys and Zabik, 1976), 15% navy bean hulls in layer cakes (De Fouw et al, l982b), or 30% oat and corn bran or soy hulls in layer cakes (Shafer and Zabik, 1978). , Puffs containing hulls at 10% and above exhibited signi- ficantly greater density than those made from starch alone. This was expected, since the hulls themselves would not expand appreciably due to the presence of up to 40% ENDF and a slightly higher protein content. Moisture content of the product was not dependent on level of hull incorporation. The differences among the five types may be due to the lack of strict controls on production, especially post— extrusion drying. All values in this study were lower than those obtained by Aguilera et a1 (1984), who reported 7.7% moisture for an extruded snack produced from 100% high starch fractions of navy beans. The latter study utilized a Wenger X—5 extruder with slower screw speed (755 RPM), lower barrel temperature (85—90°c), and greater die size (4.6 mm) than those employed in this project. The , lower barrel temperature was probably the main reason for the higher ( moisture content of the extrudate. 32 Hunter L values revealed no noticeable trend, with samples containing 5% hulls appearing darker and those with 20% hulls appearing lighter than the control. Aguilera et a1 (1984) produced much lighter snacks having an L value of 76.8 (100% high starch fraction). Once again, the differences in extrusion conditions previously discussed were probably responsible. Lower barrel temperature would minimize heat—induced browning of the extrudate, resulting in a lighter product. The incorporation of hulls at the 5% level caused an increase 5 in Hunter aL value over the control, indicating greater redness; 3 however, greater hull substitution yielded lower aL values, especially to 20% hulls, reflecting less redness. The usual L and a color L values of puffs containing 5% hulls (as compared to the other hull levels) could possibly be due to lower barrel preSSure or lower product temperature during extrusion (see Table 2). Hunter bL values were lower for hull—containing puffs than for the control, indicating less yellowness. Overall there seemed to be a paling effect with the incorporation of hulls, most evident at the 20% level, while at 5% hulls, a browner puff was produced. Hulls may contain less reducing sugars than starch; therefore, less Maillard browning would occur during the extrusion process. They are also lower in sucrose than the starch-—2 30 vs. 2.60% (Uebersax and Zabik, 1982)-—which may also result in a paler product. Puffs made from navy bean fractions may be expected to exhibit more browning during extrusion than puffs containing wheat, due to greater sucrose content, { as the latter contains only 0.84% sucrose (Bechtel et al, 1964). 33 Sensory evaluation of the freshly extruded product for textural quality (Table 5) revealed hull incorporation at a 10% level to result in a crisper, more crunchy product. These findings did not coincide with shear values obtained with the A110 Kramer Shear Press, as the 0, 10, and 20% hull samples all required less shearing force than the 5 and 15% puffs. Perhaps the density of the puffs containing 10% hulls, which fell between those of the other puffs, served to optimize the sensation of crispness and crunchiness. The analysis of variance for textural data is given in Table 6. In this study the 10% hull puffs were extruded at a lower barrel temperature (150°C) than the other samples (160°C). The statement by Smith (1974a) that maximum product crispness results from extrusion parameters of low moisture and high temperature is not born out by present findings. Perhaps the moisture content during extrusion, which was not recorded, played a more important role in final product texture. Navy bean hulls and starch possess relatively small amounts of fat, 1.01 and 1.02% respectively (Lee et a1, 1983). Low fat content is also a characteristic which promotes extrudate crispness (Smith, 1974a). Effect of Relative Humidity During Short-Term Storage Moisture Content Changes in moisture content of the puffs during storage at various levels of relative humidity are shown in Table 7 and Figures 3-6, analysis of variance appearing in Table 8. At 11% relative humidity, puffs lost moisture, while relative humidity of 33% and above caused sample to absorb moisture. Of course, as relative humidity increased, so did moisture absorption. 34 Table 5. Shear values and texture sensory scores of extruded navy bean starch puffs containing 5 levels of hull Hulls Shear Texture Score2 (%) (lb/g) 0 5.7a 3.69a 5 7.8b 3.63a 10 5.4a 4.34b 15 7.8b 3.08ab 20 5.9a 4.13ab Standard 0.3 0.35 error 1based on 4 replications 2scale = 5 = very crunchy l = spongey ab values in columns having the same superscript are not significantly different at p < 0.01 by SNK mean separation 35 Table 6. Analysis of variance for shear values and texture sensory scores of extruded navy bean puffs Degrees of Freedom Mean Squares Shear Sensory Score Shear Sensory Score Total 139 159 ——-— ——-— Group 34 4 10.165** 3.002** Error 105 155 0.475 0.488 ** significant at p <. 0.01 36 Table 7. Changes in moisture content of extruded navy bean starch puffs at 12 and 24 days storage under 4 levels of relative humidityl Moisture Change2 Relative (% Humidity Hulls Day 12 Day 24 11 0 -2.9 -12.3 5 —4.7 —15.4 10 —9.2 —12.2 15 —6.0 -10.1 20 -13.0 -23.6 33 0 41.7 44.8 5 28.2 30.7 10 42.8 43.0 15 49.2 48.3 20 17.7 20.2 52 0 87.5 75 9 5 70.7 67 9 10 84.4 82 7 15 104.5 96 8 20 59.5 55.1 75 0 202.0 192 0 5 186.8 173 l 10 214.1 198 9 15 224.7 218 3 20 147.6 136 4 Standard Error 0.4 0.4 1 based on 4 replications 2all values are significantly different at p 4. 0.01 by LSD mean separation 37 Table 8. Analyses of variance for changes in moisture content of extruded navy bean puffs during short-term storage Degrees of Freedom Mean Square Total 159 ---— Relative Humidity 3 3.348** Rime 1 183.916** RH x T 3 164.644** Hulls 4 2.961** RH x H 12 47.332** R x H 4 0.178** RH x T x H 12 164.630** Error 120 0.569 **significant at p < 0.01 38 1o _ ( %HULLS o + 5 o 5! 10 o 15 u 20 o o r- 1.3 Lu I: :3 —5 I’- U) o 2 E -1o~ ‘ m 9 ‘2’ 4 ' < I- . o 15 1 —2o' -25 - -30 1 . . J A . 4 3 6 9 12 15- 18 21 24 STORAGE'HME(DAYS) Figure 3. Change in moisture content of navy bean puffs ' stored at 11% relative humidity f CHANGEIN MOISTURE(%) 39 55 ’ % HULLS 0 + 5 0 50 '- 10 b c 15 u 20 o 45 - 40' ‘F 15 1 A l n n J 3 6 9 12 15 18 21 24 STORAGE'HME(DAYS) Figure 4. Change in moisture content of navy bean puffs stored at 33% relative humidity 4O ‘30 ’ 94. HULLS o + 5 O 10 o 120 - 15 a 20 o 110 .. Q in i: D I-1OOI w 0 I 5 Lu (3 2 < I O 50 l A A I a l #1. 3 6 9 12 15 18 21 24 STORAGE TIME (DAYS) Figure 5. Change in moisture content of navy bean b puffs stored at 52% relative humidity I 41 3()0 r 9o HULLS 0 + e 5 0 10 o 2755* 15 a ' 20 Q 250 - a? u: m: 3225 (n O E‘ z -2()0 u: 0 2 < I L>1'75 15C) 1255 4 _L 1 1 l 100 . . - - 3 e 9 12 1s 18 21 24 STORAGE'HME(DAYS) Figure 6. Change in moisture content of navy bean puffs stored at 75% relative humidity 42 Samples containing hulls at the 20% level had the least affinity for water, losing the most at 11% relative humidity and gaining the least at higher levels. Puffs with 15% hulls absorbed the most moisture at relative humidity levels at and above 33%. There was no clear relationship between changes in moisture content and level of hull incorporation. Texture Table 9 shows the effect of various levels of relative humidity on shear values of puffs after 12 and 24 days of storage. Table 10 presents the corresponding analysis of variance. After 12 days samples held at 75% relative humidity had become tougher (rubbery to the hand). At 52% relative humidity the control showed slightly greater, but not significant, loss of crispness when compared to puffs containing hulls. The presence of hulls may have deterred textural deterioration to some extent, possibly through dilution of starch content. Starch retrogradation is believed to be a major reaction in the staling process. After 24 days of storage all samples held at 52 and 75% relative humidities had become tougher. Storage at 11 and 33% relative humidities resulted in no significant textural change through 24 days. Apparently, at a point between 33 and 52% relative humidity, starch retrogradation was sufficiently promoted to alter product texture. Color 1 As evident from Table 11, puffs showed darkening (lower Hunter f L values) after 12 days; however, samples containing hulls retained 43 Table 9. Shear values of extruded navy bean starch puffs at 0, l2, and 24 days storage at 4 levels of relative humidity1 Shear2 Relative Humidity Hulls (lb[g) Day 0 Day 12 Day 24 11 0 5.7 6.8 6.2 5 7.8 7.7 7.5 10 5.4 5.4 6.5 15 7.8 7.2 7.5 20 5.9 5.9 6.3 33 O 5.7 5.7 6.8 5 7.8 8.0 7.8 10 5.4 5.6 6.2 15 7.8 8.3 8.4 20 5.9 6.3 6.3 52 0 5.7 9.9 9.2 5 7.8 7.8 11.9 10 5.4 5.6 9.2 15 7.8 8.3 11.1 20 5.9 5.9 8.4 75 0 5.7 66.0 309 5 7.8 67.5 486 10 5.4 70.5 438 15 7.8 76.5 445 20 5.9 84.0 354 Standard Error 1.2 1.2 1.2 1based on 4 replications 2LSD's among storage time means hull level means relative humidity means 11 II II OWOWLTT —‘oow 44 Table 10. Analysis of variance for shear values of extruded navy bean starch puffs during short-term storage Degrees of Freedom Mean Square Total 239 --—- Relative Humidity 3 336307.852** Time 2 215851.077** RH x1 6 209891.760** Hulls 4 1269.053** RH x H 12 1280.698** T x H 8 1082.337** RH x T x H 24 1040.960** Error 180 6.092 * *significant at p 4 0.01 45 Table 11. Hunter L values of extruded navy bean starch puffs at 0, 12, and 24 days storage at 4 levels of relative humidity1 Relative Humidity Hulls Hunter L Value2 (%) (%) Day 0 Day 12 Day 24 11 0 56.9 55.5 55.7 5 56.2 56.3 55.5 10 57.1 57.3 57.6 15 56.9 56.4 56.2 20 58.0 57.6 57.3 33 O 56.9 55.7 56.3 5 56.2 54.5 56.2 10 57.1 55.7 56.5 15 56.9 55.7 57.5 20 58.0 55.8 57.6 52 0 56.9 53.4 56.6 5 56.2 54.3 56.5 10 57.1 55.2 56.3 15 56.9 54.4 57.4 20 58.0 54.8 57.5 75 0 56.9 54.5 54.1 5 56.2 52.3 54.1 10 57.1 54.5 54.8 15 56.9 53.5 52.5 20 58.0 55.5 53.2 Standard Error 0.2 0.2 0.2 1based on 4 replications 2LSD's among storage time means = 0.1 hull levels means = 0.2 relative humidity means = 0.2 46 greater lightness when held at 11% relative humidity. Although by day 24 no pattern could be discerned, it could be concluded generally that storage resulted in lower Hunter L values. Working with samples of high starch navy bean flour, Lee et a1 (1982) reported no change in Hunter L values after 8 weeks' storage at relative humidity levels of 48 to 75%. The same study revealed no darkening of hull flour under the same conditions. The heat of extrusion processing may have rendered the starch and hull material more susceptible to Maillard browning or similar reactions. The fact that Hunter values can be affected by sample texture suggests a second explanation: textural changes in the puffs during storage resulted in lower Hunter L values. This re— lationship is especially evident at 75% relative humidity, where the greatest increases in shear value parallel the greatest reduc- tions in L values. Hunter aL values (Table 12) changed drastically after 12 days, moving from positive to negative as color became less red and more green for all samples. Curiously, values increased by day 24, with greatest values occurring at the highest relative humidity (75%). The latter trend (from day 12 to 24) is supported by results obtained by Lee et a1 (1982), who noted a values becoming less L negative with 8-week storage in relative humidities at and above 64%. A similar trend was exhibited by Hunter bL values (Table 13). Decreases in values, reflecting reduced yellowness, occurred by day 12 with some recovery noticeable in the next 12 days. Lee et a1 (1982) reported increases in bL values after 8 weeks at 75% relative 47 Table 12. Hunter aL values of extruded navy bean starch puffs at O, 12, and 24 days storage at 4 levels of relative humidity1 Relative Humidity Hulls Hunter aL Value2 (%) (%) Day 0 Day 12 Day 24 11 0 2 7 -0.3 0.3 5 3 5 -0.8 —0.4 10 2 2 -1.5 -0.1 15 2 7 -0.6 -0.7 20 1 0 —2.2 —0.7 33 0 2.7 -l.6 -0.2 5 3.5 -l.7 -0.5 10 2.2 -2.7 -0.7 15 2.7 -l.7 -0.7 20 1.0 -2.9 -0.9 52 O 2.7 -l.8 0.3 5 3.5 -1.1 0.4 10 2.2 -2.5 -0.2 15 2.7 -1.4 -0.4 20 1.0 -2.7 -0.8 75 O 2.7 —1.6 0.6 5 3.5 -1.0 1.1 10 2.2 -1.7 0.5 15 2.7 -0.9 0.9 20 1.0 -2.6 -0.1 Standard Error 0.3 0.3 0.3 1based on 4 replications 2LSD's among storage time means hull level means relative humidity means II II II DOC) #hw 48 Table 13. Hunter bL values of extruded navy bean starch puffs at O, 12, and 24 days storage at 4 levels of relative humidityl Relative Humidity Hulls Hunter bL Value2 (A) (A) Day 0 Day 12 Day 24 11 0 20.2 18.7 19.5 5 19.9 18.4 19.3 10 19.8 19.1 19.3 15 19.7 18.6 19.2 20 18.7 17.6 18.3 33 0 20.2 17.3 18.8 5 19.9 17.3 18.7 10 19.8 17.4 18.6 15 19.7 17.5 18.5 20 18.9 17.2 17.8 52 0 20.2 17.6 18.3 5 19.9 17.5 18.3 10 19.8 17.4 18.4 15 19.7 17.3 18.3 20 18.0 17.5 17.8 75 o 20.2 16.3 17.4 5 19.9 16.4 17.6 10 19.8 17.1 17.5 15 19.7 17.1 17.7 20 18.9 16.6 17.6 Standard Error 0.2 0.2 0.2 1based on 4 replications 2LSD's among storage time means hull level means relative humidity means II II II COO ._;__.1._1 Table 14. Analyses of variance for Hunter values of extruded navy bean starch puffs during short-term storage Degrees of Freedom Mean Square L a b Total 239 ---- --—- ---- Relative Humidity 3 35.737** 3.855** 12.482** Time 2 71.481** 334.477** 97.237** RH x T 6 17.420** 2.612** 3.351** Hulls 4 l3.899** 17.437** 4.080** RH x H 12 1.358** 0.176 0.324** T x H 8 0.849** 2.154** 0.733** RH x T x H 24 1.427** 5.165** 0.165** Error 180 0.109 0.325 0.077 **significant at p A 0.01 50 humidity for starch fractions and at 64 and 75% relative humidity for hulls. Analyses of variance for L, aL and bL values are shown in Table 14. Combining the 3 Hunter values, the puffs apparently became more gray during storage at all levels of relative humidity. A color change was not unexpected, although browning of the product would be more understandable, given the relatively high total sugar content of navy bean flour--5.6l%, compared to wheat's 1.6% (Naivikul and D'Appolonia, 1978). Non-enzymatic browning, also known as Maillard browning, occurs when reducing sugars react with amino acids to form melanoidins. The reaction is promoted under conditions of high relative humidity. Of all puffs remaining after 24 days of this study, Hunter L and aL values were lowest and b values greatest for samples held at 75% L relative humidity. Such values reflect browner color, although the degree of change is slight. Effect of Long-Term Storage Color When puffs were coated with oil, onion powder, and salt and stored in commercial-like conditions for 60 days, both the control and samples containing 10% hulls had become darker (lower L values), while puffs made with 20% hulls retained original color (Table 15, with analysis of variance in Table 18). Again, the possibly lower reducing sugar content of the hulls could have retarded Maillard browning. 51 Table 15. Hunter L values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial-like storage1 Hulls Hunter L Value (%) Day 0 Day 30 Day 60 0 55.8ac 55.6c 54.4f 10 56.2ad 56.4d 54.9g 20 57.3b 58.5e 57.7b Standard Error 0.1 0.1 0.1 1based on 4 replications a'gvalues having the same superscript are not significantly different at p 4 0.01 by LSD mean separation Table 16. Hunter aL values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial-like storage1 Hulls Hunter a Value (7) '- ° Day 0 Day 30 Day 60 0 -i.2a —l.4ab -1.3a 10 -l.5ab -1.7b -1.7b 20 -2.2d -2.ld -2.2d Standard Error 0.1 0.1 0.1 1based on 4 replications a'dvalues having the same superscript are not significantly different at p 41 0.01 by LSD mean separation 52 As shown in Table 16, Hunter aL values remained unchanged through the storage period. Puffs containing 20% hulls retained a greener color during storage. Initially samples having 10 and 20% hull incorporation exhibited greater b values (Table 17), indicating greater yellow- L ness, than the control. These values remained stable during storage, excepting the unaccountable wild fluctuation at day 30 for the 20% hull sample. Analyses of variance for all Hunter values are given in Table 18. Texture Changes in the flavored products' crispness were minimal during 60-day storage, as presented in Table 19. The analysis of variance for shear values appears in Table 21. Initial values among the 3 hull levels did not differ, and no differences developed by day 60. Apparently all starch and hull combinations were texturally stable under moderate storage conditions for at least 2 months. Navy bean starch could conceivably possess extrusion qualities similar to those of modified starches. The incorporation of slightly modified pregelatinized waxy starch into extruded products is known to extend crispness (Feldberg in Harper,198l). General Acceptability Table 20 presents the sensory scores given to the puffs by 8 taste panel members, and the analysis of variance for these scores is shown in Table 21. Samples containing hulls (10 and 20%) were initially judged more acceptable than the control (no hulls), yet 53 Table 17. Hunter bL values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial— like storage1 Hulls Hunter bL Value (A) Day 0 Day 30 Day 60 o 12.8C 12.8C 13.2b 10 13.5ab 13.4ab 13.2b 20 13.7a 12.2d 13.5ab Standard Error 0.1 0.1 0.1 l a-b based on 4 replications values having the same superscript are not significantly different at p 4 0.01 by LSK mean separation 54 Table 18. Analyses of variance for Hunter values of navy bean starch puffs during commercial-like storage Degrees of Freedom Mean ngare L a b L L Total 35 —--- ---— ---- Hulls 2 22.222** 2.303** 0.610** Time 2 4.218** 0.039 1.053** H x T 4 l.220** 0.034 0.954** Error 27 0.047 0.034 0.033 **significant at p< 0.01 55 Table 19. Shear values of onion-flavored navy bean starch puffs at 0, 30, and 60 days storage under commercial—like conditions1 Hulls Shear (%) (lb/s) Day 0 Day 30 Day 60 0 5.7ab 6.2b 6.5b 10 5.1a 5.6ab 5.6ab 20 5.6ab 6.5b 6.5b Standard Error 0.2 0.2 0.2 1based on 4 replications abmean values having the same superscript are not significantly different at p 4 0.01 by LSD mean separation Table 20. Sensory scores of onion-flavored navy bean starch puffs at O, 30, and 60 days storage under commercial-like conditions1 Hulls Sensory_Score2 (%) Day 0 Day 30 Day 60 0 2.8a 3.4abc 3.1ac 10 3.8bC 3.6bc 4.0b 20 3.6bC 3.2ac 3.2ac Standard Error 0.4 0.4 0.4 1based on 4 replications using an 8—member panel 2 like extremely dislike extremely scale: 5 1 a'cmean values having the same superscript are not significantly different at p1uvcw unavoun coco auooa a 5.; v3.33 3 vane: :03 .33; 33>; - 5 can...“ we 3.36: A3 00.5» 925» on 3“: so» c O I uhbb.>llP ..... IP.-oPLb~lp-F...nb.s .ouuqu n.uu=voua osu unapa o>a£ :0» nucoaaco xcu vacuum .uovuo awaoun aw ounaon wuvoo 0;» goo: so can. on .cca .NNN ..“ 5:555 E83 WEE. «8d 5% n... .uuavoun none new «noun use» ou an»: :x: ad «and» .c .m .N ”on £03. done». .A ”monH02Mhm2H Score card used for consumer rating of pean puffs Figure 9. ‘I111111111111111“