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Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

Author

Listed:
  • Karina Ilona Hidas

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Anna Visy

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Judit Csonka

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Ildikó Csilla Nyulas-Zeke

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • László Friedrich

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Klára Pásztor-Huszár

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Boglárka Alpár

    (Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Géza Hitka

    (Department of Postharvest and Sensory Evaluation, Postharvest Laboratory, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • József Felföldi

    (Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

  • Orsolya Fehér

    (Department of Food Chain Management, Faculty of Economics and and Social Sciences, Szent István University, 1118 Budapest, Hungary)

  • Attila Gere

    (Department of Postharvest and Sensory Evaluation, Postharvest Laboratory, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary)

Abstract

In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) with and without increased egg white content. Acceptance of the product was measured by sensory test. Texture and dry matter content measurement, triangular test, and color measurement were performed to track changes through six months of frozen storage. The stored pies’ hardness declined for three months, then doubled the original value at the end of the frozen storage. The stored pies hardness declined for three months (from 10.76 ± 1.78 and 11.22 ± 1.47 N to 8.52 ± 1.74 and 9.91 ± 1.16 N), then doubled the original value at the end of the frozen storage (21.69 ± 2.55 and 19.62 ± 1.67 N). The dry matter content showed increasing tendency. Results of the triangular tests showed that the stored flavored pies were less distinguishable from freshly baked ones than the unflavored egg-pies. Color measurement showed that the fillings of the pies were darkening during the frozen storage. Consumer liking test showed values between 6.52 ± 1.76 and 7.56 ± 1.2 on a 9-point hedonic scale. Color measurement showed that the fillings of the pies were darkening during the frozen storage, and the lightness values decreased from 90.17 ± 0.06 and 90.53 ± 0.11 to 81.43 ± 0.41 and 83.22 ± 0.87 in six months. Results generated in this study suggest that consumers’ acceptance was high, though results of penalty analysis showed that more flavorings would increase the overall acceptability.

Suggested Citation

  • Karina Ilona Hidas & Anna Visy & Judit Csonka & Ildikó Csilla Nyulas-Zeke & László Friedrich & Klára Pásztor-Huszár & Boglárka Alpár & Géza Hitka & József Felföldi & Orsolya Fehér & Attila Gere, 2020. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage," Sustainability, MDPI, vol. 12(24), pages 1-16, December.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:24:p:10389-:d:460860
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    References listed on IDEAS

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    1. Ildikó Csilla Nyulas-Zeke & Karina Ilona Hidas & Klára Pásztor-Huszár & István Dalmadi & Enikő Szücs & Rebeka Pap & Tamás Csurka, 2024. "Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams," Sustainability, MDPI, vol. 16(17), pages 1-19, September.
    2. Sergej Gričar & Violeta Šugar, 2021. "Sustainable Consumption Using the Example of Food Processing in a Restaurant," Sustainability, MDPI, vol. 13(24), pages 1-28, December.

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