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Composition, sensory attributes, and...

Boge, Emily Louise.

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Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage./
Author:	Boge, Emily Louise.
Description:	102 p.
Notes:	Adviser: Terri Boylston.
Contained By:	Masters Abstracts International46-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1446064
ISBN:	9780549142294

Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage.
Boge, Emily Louise.

Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage. - 102 p.

Adviser: Terri Boylston.

Thesis (M.S.)--Iowa State University, 2007.

Desirable flavor compounds such as pyrazines and undesirable compounds such as aldehydes varied considerably with respect to the effect of roasting method and storage.

ISBN: 9780549142294Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage.
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020 $a 9780549142294
035 $a (UMI)AAI1446064
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100 1 $a Boge, Emily Louise. $3 1278336
245 1 0 $a Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage.
300 $a 102 p.
500 $a Adviser: Terri Boylston.
500 $a Source: Masters Abstracts International, Volume: 46-01, page: 0218.
502 $a Thesis (M.S.)--Iowa State University, 2007.
520 $a Desirable flavor compounds such as pyrazines and undesirable compounds such as aldehydes varied considerably with respect to the effect of roasting method and storage.
520 $a Five food-grade soybean cultivars were dry- and oil-roasted and stored for 6 months. The effects of cultivar, roasting, and storage on soybean composition, sensory characteristics, and flavor attributes were determined. Oil-roasted soynuts had significantly higher lipid contents than raw soybeans and dry-roasted soynuts due to the absorption of oil. Reductions were observed in reducing sugars and free amino acids with roasting.
520 $a Sensory characteristics of roasted soynuts were determined by descriptive analysis and consumer acceptability panels. Dry-roasted soynuts were higher in cereal-like aroma, bitter flavor, and beany flavor intensities. The oil-roasted soynuts had higher roasted aroma, rancid aroma, roasted flavor, nutty flavor, sweet flavor, and oily flavor intensities compared to the dry-roasted soynuts. Consumer panelists preferred the appearance, flavor, and texture of the oil-roasted soynuts.
590 $a School code: 0097.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Iowa State University. $b Food Science and Human Nutrition. $3 1278337
773 0 $t Masters Abstracts International $g 46-01.
790 $a 0097
790 1 0 $a Boylston, Terri, $e advisor
791 $a M.S.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1446064