The document discusses a study to reduce the amount of tomato paste in barbecue sauce formulations. Several test formulas were developed using ingredients like fibers, starches, and mustard to replace 20-30% of the tomato paste. The samples were evaluated for various properties and through sensory testing. The results showed that tomato solids can be reduced without negatively impacting sensory attributes, with some replacers performing equally well or better than the control. Further reductions in tomato paste may be possible without affecting processing or sensory quality.

1. REDUCTION OF TOMATO
SOLIDS IN A BBQ SAUCE
FORMULATION
THE ASSOCIATION FOR DRESSINGS AND SAUCES
TECHNICAL COMMITTEE MEETING
May 1, 2016
Presenters: Ryan Brooks, Charlie Wind & Robert King
Contributing Members: Erik Amen, Leslie Drew, Marjeta Fusha, Greg Gilleland, Dan
Inman, Allen Sass & Frank Truong

2. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
• Purpose: Look into the possibility of reducing tomato
paste in BBQ sauce formulations.
• Cost Reduction
• Substitute with Tight Supply
• Mission: To positively replace a percentage of tomato
solids and achieve the same or similar sensory factors.

3. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
BASE FORMULA (Control)
ADS Test Formula for BBQ Sauce
* 28% NTSS Tomato Paste
* Formula converted to compensate for the
use of 120 grain vinegar
* Used one starch as the base starch for test
formulas (with one exception)
* Decision to have one manufacturer make all of
the samples for consistency purposes
- Same process
- Same equipment
- Same ingredients
- Same lots

4. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
TEST FORMULAS
Asked suppliers to submit formulas to be considered
against the control sample
* Basically a 20% reduction in paste
* Inclusion of their ingredient(s) or systems
Fell into 3 distinct categories
Fiber
Starches
Mustard

5. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
SAMPLES
* All samples made at one facility
* Sample size was 8500 grams (approx. 2 gallons)
* Made in product development lab
- Cooked to 200°F in a steam jacketed kettle
- Agitation was high speed mixers
- Made within the same time period

6. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
FORMULA/TEST PRODUCT SUMMARY
FIBER GROUP
- 20% reduction in tomato paste
- Four samples using oat fiber, apple fiber, powdered cellulose and potato fiber.
MUSTARD GROUP
-Two formulas
* Mustard bran
* Liquid mustard bran
* Formula adjusted accordingly
STARCH GROUP (Two Companies)
- Starch Company 1
Two formula variations/20% reduction in tomato paste
- Starch Company 2
Two formula variations
* 20% Reduction in tomato paste
* 30% Reduction in Tomato paste.

7. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
FIBER MUSTARD STARCH
INGREDIENT CONTROL TSR 1 TSR 2 TSR 3 TSR 4 TSR 7 TSR 8 TSR 5 TSR 6 TSR 9 TSR 10
HFCS 42 35.000 35.000 35.000 35.000 35.00
0
35.000 35.000 35.000 35.000 35.000 35.000
WATER 19.928 22.368 21.628 22.268 22.12
8
23.170 15.036 22.398 22.398 22.681 24.031
TOMATO
PASTE 28%
NTSS
15.000 12.00 12.00 12.00 12.00 10.540 7.813 12.000 12.000 12.000 10.400
DISTILLED
VINEGAR 120
gr
10.833 10.833 10.833 10.833 10.83
3
10.790 7.211 10.833 10.833 10.830 10.830
BROWN
SUGAR
8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000
MOLASSES 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000
SALT 3.200 3.200 3.200 3.200 3.200 3.200 2.690 3.200 3.200 3.200 3.200
STARCH 1.500 1.500 1.500 1.500 1.500 1.500 1.500 1.500 1.500 1.750
MUSTARD
FLOUR
0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750 0.750
ONION
POWDER
0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600 0.600
GARLIC
POWDER
0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500
SMOKE 0.289 0.289 0.289 0.289 0.289 0.290 0.280 0.289 0.289 0.289 0.289
BLACK PEPPER 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200 0.200
XANTHAN
GUM
0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150 0.150
GRD CELERY 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050
OAT FIBER 0.560
APPLE FIBER 1.300
POWDERED
CELLULOSE
0.660
POTATO FIBER 0.800
MUSTARD
BRAN
1.260
LIQUID
MUSTARD
BRAN
16.220
STARCH 0.530 0.530
STARCH 1.500
STARCH 0.250 0.250

8. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
ANALYTICAL RESULTS
- Products tested for the following:
o Soluble Solids/°Brix
o Range: 46.9-48.6
o pH
o 3.44-3.51
o % Acid (as acetic)
o 1.44-1.57
o % Salt (as NaCl)
o 2.96-3.44
o Bostwick Consistency ATOM
o 3.0-4.9
o Bostwick Consistency >30 days
o 4.3-5.6
- Conclusion
o Consistent
o Good correlation to Bostwick results
over time
o Slight drop in Bostwick over time.

9. REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
Sample # Description Soluble Solids/
°Brix
pH Bostwick
cm/30
secs
ATOM
% Acid
(acetic)
% Salt
(NaCl)
Bostwick
cm/30
secs >30
days
CONTROL 47.9 3.49 4.4 1.57 3.35 4.5
TSR1 Oat Fiber 47.1 3.49 4.7 1.54 3.35 5.1
TSR2 Apple Fiber 48.5 3.45 3.3 1.56 3.39 4.4
TSR3 PowderedCellulose 48.0 3.47 4.2 1.55 3.44 4.8
TSR4 Potato Fiber 47.8 3.48 3.8 1.54 3.36 4.4
TSR5 Starch 47.6 3.46 4.9 1.54 3.41 5.4
TSR6 Starch 47.6 3.44 4.6 1.55 3.36 5.0
TSR7 MustardBran 48.0 3.51 4.7 1.44 3.38 5.0
TSR8 LiqMustardBran 48.6 3.50 3.0 1.49 2.96 4.3
TSR9 Starch 46.9 3.46 4.9 1.56 3.36 5.6
TSR10 Starch(30% Reduction) 47.9 3.47 4.2 1.52 3.35 5.4

10. Sensory Evaluation & Results
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

11. Procedure
• Barbecue sauces were
paneled over 3 days
• 12/1 – 12/3/15
• 2 samples randomly selected
versus control.
• Samples labeled with a 3 digit
code.
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

12. Procedure
• Panelist served:
• 2oz of BBQ Sauce
• Room temperature
• Labeled with 3 digit code
• 2-3 pieces of chicken
• Water
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

13. Chicken Prep
• Raw chicken breasts (boneless
& skinless)
• Cooked on electric plate grill
• Cubed
• Kept warm in holding pot
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

14. Sample Evaluation
• 4 Attributes
1. Overall Liking
2. Appearance
3. Flavor
4. Texture
• 9 point hedonic scale
• 1 – Dislike Extremely
• 9 – Like Extremely
• Panelists comments
recorded
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

15. Analysis
• Scores tabulated in MS Excel
• Statistically analyzed using t-test
• Sample vs Control
• p-value < 0.05 = significant difference
• One tail
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

16. Results
Oat Fiber
(0.56%)
Apple Fiber
(1.3%)
Potato Fiber
(0.8%)
Powdered
Cellulose
(0.66%)
Overall
Liking
Preferred Control
Preferred*
Control
Preferred
Control
Preferred
Appearance Preferred Control
Preferred
Control
Preferred*
Preferred
Flavor Control
Preferred
Control
Preferred*
Control
Preferred
Control
Preferred
Texture Preferred* Control
Preferred
Control
Preferred
Control
Preferred
* - indicates significant difference (p <0.5)
• 20% reduction in Tomato Solids
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

17. Results
Starch Company 1
Formula Variation 1
(0.53%)
Starch Company 1
Formula Variation 2
(0.53% & 1.5%)
Overall Liking Preferred Preferred
Appearance Equal Preferred
Flavor Preferred Control Preferred
Texture Control Preferred Preferred
• 20% reduction in Tomato Solids
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

18. Results
Mustard Company
Mustard Bran (1.26%)
Mustard Company
Liquid Mustard Bran
(16.22%)
Overall Liking Control Preferred Control Preferred*
Appearance Control Preferred* Control Preferred*
Flavor Control Preferred* Control Preferred*
Texture Control Preferred* Control Preferred*
* - indicates significant difference (p <0.5)
• 20% reduction in Tomato Solids
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

19. Results
Starch Company 2
Formula Variation 1
(0.25%)
Starch Company 2
Formula Variation 2
(0.25%)
Overall Liking Preferred Preferred
Appearance Preferred* Preferred
Flavor Preferred Preferred
Texture Preferred* Preferred
* - indicates significant difference (p <0.5)
• 20% & 30% reduction in Tomato Solids
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

20. Conclusions
• Tomato solids can be reduced in BBQ w/o negative effect
• Sensory attributes as good as or better control
• Effectiveness of replacers may depend on:
• Usage rate
• Type of BBQ Sauce
• Amount of reduction
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

21. Possible Next Steps
• How much of a reduction can be achieved?
• No significant affect on processing
• No significant affect on sensory
• Impact on Ingredient Statement
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION

22. Questions
REDUCTION OF TOMATOSOLIDS INABBQ SAUCE FORMULATION
Thank you!