Development of quick-cooking meat congees using multi-level sensory evaluation |
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| Affiliation: | 1. State Key Joint Laboratory of Environment Simulation and Pollution Control (SKLESPC), School of Environment, Tsinghua University, Beijing 100084, China;2. Faculty of Environment and Resource Studies, Mahidol University Nakhon Pathom 73170, Thailand;3. Ministry of Education Key Laboratory for Earth System Modeling, Center for Earth System Science, Tsinghua University, Beijing 100084, China;1. Department of Integrative Medicine, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan Province, China;2. China Tibetology Research Center, 100101, Beijing, China;1. Institute of Plant Production and Agroecology in the Tropics and Subtropics, University of Hohenheim, 70599 Stuttgart, Germany;2. Africa Rice Center, P.B. 96, St. Louis, Senegal;3. CIRAD, Avenue Agropolis, 34398 Montpellier Cedex 5, France;1. Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, New Zealand;2. Food, Nutrition and Health group, The New Zealand Institute for Plant & Food Research Limited, Private Bag 11600, Palmerston North, New Zealand;3. Faculty of Medical and Health Sciences, The University of Auckland, Auckland, New Zealand |
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| Abstract: | ![]()
The study developed quick-cooking meat congees (QCMCs) arroz caldo and goto based on Philippine recipes using multi-level sensory evaluation. The QCMC prototypes of arroz caldo and goto consisted of basal quick-cooking rice (QCR) prepared from Philippine waxy rice cultivar Malagkit Sungsong, dehydrated spring onions, textured vegetable protein (TVP) as chicken meat analogue for arroz caldo, dehydrated ox tripe for goto and, spices. The rehydrated QCMCs arroz caldo and goto were found to be comparable with their conventionally prepared counterparts in terms of consumer acceptance including, color, aroma, consistency, texture, and overall quality as evaluated by 50 consumer panelists at 5% level of significance. The study was able to typify the flavors of arroz caldo and goto basically with the use of hydrolyzed vegetable proteins (HVP) and powdered equivalents of spices in the original formulations of conventionally prepared congees. |
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