FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEIN - SENSORY PROPERTIES AND CONSUMER RESPONSE

In this study, 103 consumers evaluated the sensory acceptance of frank furters extended with wheat germ protein flour (WGPF). Consumers as a whole did not perceive any differences in the attributes of appearance , flavor, texture, and overall acceptance. However samples with WGPF w ere scored lower for intensities of hot dog flavor and spiciness. Perc eption of intensities of attributes varied depending on age, frequency of consumption, and whether the consumer was male or female. WGPF did not influence the overall acceptance of the product. A trained panel found a difference in smoky flavor due to treatment and a weak differe nce in smoky aroma and flavor due to storage. Trends suggested an effe ct due to increasing levels of WGPF on aroma and flavor of frankfurter s.