Sensory evaluation of egg-enriched spaghetti

Abstract

In the elaboration of the enriched spaghetti with egg powder two formulations were used for the addition of egg solids, complying with the international recommendations and regulations according to community regulations of the Caribbean Standard., 1994 and American Specifi cation for pasta, (1988). The overall objective of this research was to evaluate and to determine the degree of preference of the egg-enriched spaghetti directed to the people of Guyana as a food alternative supply, regarding to a trademark. Ten trained judges were used to evaluate the sensory attributes characteristic of the spaghetti (color, shape, smell, taste, textu-re) with the Karlsruhe test, using a 9-point descriptive scale, the results were analyzed using the statistical package Statgraphics Plus version 5.1; Similarly fi fty consumer judges were used who selected one of the two formulations through a preference test, the results were analyzed according to the signifi cance table for the two samples. From the results it was found that the enriched spaghetti with the egg powder showed variation of color and texture, showing that the levels of texture increases as the percentage of egg solids increases (formulation 2 to formulation 1). Regarding to colors the increase is not statistically signifi cant. It was found that there was a preference for the formulation 2 with 84%