Lako, Jimaima V. and Hazelman, George (2014) Development and acceptance of Vanilla bean paste of the The Spices of Fiji. Fiji Agriculture Journal, 54 (2). pp. 15-23. ISSN 0015-0886
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Abstract
Product development and value-addition of locally grown crops into processed food commodities
suitable for the local supermarket is limited. Through the “Pacific Horticultural and Agricultural Market
Access” programme of Secretariat of the Pacific Community (SPC-PHAMA), the project aimed at
developing shelf stable vanilla bean pastes for human consumption with the use of dried vanilla beans
sourced and cultivated at the Spices of Fiji plantation.
Ten (10) prototypes of SpiceFiji vanilla bean paste were formulated, chemically and microbiology tested
and evaluated through descriptive profiling and consumer acceptance test that helped determined the
final product formulation. Two popular commercial vanilla bean pastes (Com1 and Com2) were used
as comparison in the identification and determination of the degree of consumer acceptability of two
vanilla bean paste finalists SpiceFiji (SpiceFiji1 and SpiceFiji2).
Overall, results revealed that the newly developed vanilla bean paste SpiceFiji1 ranked first, followed
by SpiceFiji2 as second and then followed by vanilla pastes of the two competitors brands (Com1 and
Com2). The differences observed between the four vanilla pastes on appearance, colour, aroma, flavour,
texture and aftertaste revealed a highly significant difference (P < 0.001) using Kruskal Wallis test.
SpiceFiji1 outperformed the Com1 brand on five sensory attributes, i.e. appearance (P < 0.05), colour (P
< 0.01), flavour (P < 0.001), texture (P < 0.001) and aftertaste (P < 0.001) which were highly significant.
Aroma was the only sensory attribute that showed no significant difference between SpiceFiji1 and
Com1 which may be interpreted as similarity in aroma. Similarly, when SpiceFiji1 was compared
with Com2, all of the sensory attributes showed a highly significant difference (P < 0.001) revealing
superiority of SpiceFiji1 over Com2.
Microbial tests and other tests that verified the safety of vanilla bean pastes for human consumption
confirmed their stability and shelf life of 24 months. The data gathered and the success of this project
proved the greater potential in developing world-class products from home grown crops in Fiji. However,
strengthening collaboration with government and academic institutions in the realization of their role in
producing skilled and knowledge workers in the area of food product development and food engineering
is critical in enhancing import substitution drive of healthy processed foods to fill our local supermarket
shelves enabling self –sustainable approach and independence.
| Item Type: | Journal Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Science, Technology and Environment (FSTE) > School of Biological and Chemical Sciences |
| Depositing User: | Jimaima Lako |
| Date Deposited: | 23 Jan 2015 02:51 |
| Last Modified: | 10 May 2016 21:38 |
| URI: | https://repository.usp.ac.fj/id/eprint/7877 |
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