Production Of Sensory Evaluation On Pie

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ABSTRACT

A pie is a baked dish which is actually made of pastry dough that contains a filling of various sweet or savory ingredients. 3(three) different pies were produced using wheat flour, meat, chicken and fish and other ingredients in the nutrition kitchen department of food technology Kaduna Polytechnic. All the ingredients used were purchased from Kaduna central market metropolis. The produced pies are meat pie, chicken pie and fish pie were subjected to sensory evaluation using ten (10) penalists who evaluated the pies in terms of taste, texture, appearance, aroma and overall acceptability and 9 point hedonic scale was used to collect the data while the data while the data was subjected to analysis of variance (ANOVA).

The result indicated that there was no significant difference in terms of texture and aroma, but there were significant difference in terms of taste, appearance and overall acceptability. However meat pie was rated the best acceptable followed by the meat pie while the chicken pie was the least accepted. The research reveals that the acceptable fish pie, meat pie and chicken pie can be produced from locally available materials.

CHAPTER ONE

            1.0     INTRODUCTION

A pie is a baked dish which is usually made of a pastry dough causing that covers or completely contains a filling of various sweet or savory ingredient pies are defined by their crust. A filled pie (also single crust or bottom-crust) has part lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling completely enclosed in the pastry shell.

Short crust pastry is a typical kind of pastry used for pie crust, but many things can be used, including bathing powder biscuits, mashed potatoes and crumbs.

Pies can be a variety of sizes, ranging from bite size to ones designed for multiple sewing.

The need for nutritious, easy to store, east to carry, and long lasting for on long journeys, in particular at sea, was initially solved by taking live food along with a butcher or cook. However, this took up additional space on what were either horse powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging.

The introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle bread loaf of millet bread called dhouira cake, while the Romans had a biscuit called bucellum.

During the Egyptian Neolithic period of new stone age period, the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye or barley containing honey as a treat inside.

These galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237BC, located in the valley of the Kings. Sometimes before 2000BC, a recipe for chicken pie was written on a tablet in summer.

1.1     AIMS AND OBJECTIVES       

          The aims and objectives of this project are to;

1. To produce chicken pie from meat and fish pie
2.   To be able to convince people to go for fish and chicken pie other than meat pie.

iii.    To tell people about the varieties so as to make choice on them.

1. To carryout sensory evaluation on the product.

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