Sensory evaluation at a population scale of a mortadella with cowpea been incorporation

Abstract

The Meat Pilot Plant of the Food Industry Research Institute developed a mortadella with the incorporation of Cowpea bean paste as an extender, that obtained satisfactory results from the chemical, physical, microbiological and quality sensory point of view. Therefore, the aim of this work was to evaluate the acceptability of the product to populational scale. The mortadella to be supplied was produced using the traditional method, and 100 workers, regulars consumers of the product, participated in the study. A 9-point hedonic scale, was applied, with extreme liking level of pleasure from “I like it extremely” to “I dislike it extremely. The product had a high acceptability, since 97 % liked of those interviewed.  Of them, 13 % qualified as “I like it extremely”, 41 % to “I like it very much”, 33 % to “I like it moderately” and 10 % to “I like it slightly”.