Development of prototypes and descriptive terms of fruit complements for poultry products

A challenge of the new dietary guidelines that encourages the consumption o f more fruit in the diet is to find innovative ways to incorporate fruit in to new products. A previously trained, descriptive panel generated ideas fo r the development of an acceptable system to incorporate fruit with poultry . The compatibility of poultry was evaluated with 33 fruit and seasoning co mbinations and 8 delivery methods. Panelists selected one system for furthe r testing that consisted of a pectin-based sauce, frozen diced fruit, and a seasoning blend formulated to tie the components together. Using this syst em, 33 fruit-seasoning sauce combinations were developed and screened by pa nelists for acceptability. The four sauces that were judged most acceptable based on appearance, taste, and texture were lemon and rosemary with peach es, ginger and green peppers with peaches, curry with apples, and onion and celery with apples.