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Title: DEVELOPMENT OF PROTOTYPES AND DESCRIPTIVE TERMS OF FRUIT COMPLEMENTS FOR POULTRY PRODUCTS

Author
item PARKS, SHERYL - UNIVERSITY OF GEORGIA
item Lyon, Brenda
item WICKER, LOUISE - UNIVERSITY OF GEORGIA

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/25/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: New dietary guidelines for healthy diets include the consumption of more fruit. Finding innovative ways to incorporate fruit into new products is a major challenge to food producers. In this study, eight methods to combine poultry with various fruit and seasoning combinations were developed by a sensory panel. One system that consisted of a pectin-based sauce, frozen diced fruit, and seasoning blends formulated to tie the components togethe was selected for further testing. Using this system, 33 fruit-seasoning sauce combinations were screened by sensory panelists. The four sauce combinations that were judged most acceptable with poultry based on appearance, taste, and texture were lemon and rosemary with peaches, ginger and green peppers with peaches, curry with apples, and onion and celery with apples. This work will aid product developers to formulate innovative combination poultry entrees that include fruit.

Technical Abstract: A challenge of the new dietary guidelines that encourage the consumption of more fruit in the diet is to find innovative ways to incorporate fruit into new products. A previously trained, descriptive panel generated ideas for the development of an acceptable system to incorporate fruit with poultry. The compatibility of poultry was evaluated with 33 fruit and seasoning combinations and 8 delivery methods. Panelist selected one system for further testing that consisted of a pectin-based sauce, frozen diced fruit, and a seasoning blend formulated to tie the components together. Using this system, 33 fruit-seasoning sauce combinations were developed and screened by panelists for acceptability. The four sauces that were judged most acceptable based on appearance, taste, and texture were lemon and rosemary with peaches, ginger and green peppers with peaches, curry with apples and onion and celery with apples.