Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 9

Sensory Characteristics of Three Different Levels of Turmeric Powder on Beef Stick Product

Wannee Tangkham*

Department of Agricultural Sciences, McNeese State University, USA

*Corresponding Author: Wannee Tangkham, Department of Agricultural Sciences, McNeese State University, USA.

Received: July 28, 2020; Published: August 19, 2020

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Abstract

 The objective of this study was to evaluate sensory characteristics of a beef stick product with three levels of turmeric powder (TP). Specifically, these three levels of TP include: 1) 0% TP; 2) 1% TP and 3) 2% TP. Each treatment was evaluated using a 9-point hedonic scale. Fifty-eight untrained participants evaluated the beef stick product for acceptability of appearance, color, texture, flavor, taste, and overall liking. With respect to overall liking, beef stick product with 1% TP was the most desirable with a score of 7.13, follow by the control treatment (6.84) and 2% TP was least desirable with a score of 6.81. Additionally, beef stick product with added turmeric received positive participant ratings with respect to acceptability and purchase intent with and without health claims. Therefore, adding TP to a beef stick product might be a marketable alternative to original beef stick product.

Keywords: Beef Stick Product; Turmeric Powder; Sensory Evaluation; Hedonic Scale; Untrained-Panel

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Citation

Citation: Wannee Tangkham. “Sensory Characteristics of Three Different Levels of Turmeric Powder on Beef Stick Product".Acta Scientific Nutritional Health 4.9 (2020): 14-18.



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