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Product formulation and sensory acce...

Samala, Aditya.

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Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives./
Author:	Samala, Aditya.
Description:	75 p.
Notes:	Adviser: Patti C. Coggins.
Contained By:	Masters Abstracts International46-05.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1450293
ISBN:	9780549462774

Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives.
Samala, Aditya.

Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives. - 75 p.

Adviser: Patti C. Coggins.

Thesis (M.S.)--Mississippi State University, 2008.

The objective of this study was to develop soy concept foods with potential marketability in the food industry for health conscious consumers. Fourteen commercial soy protein isolate samples were obtained from various processors. The flavor profiles of the soy protein isolates were evaluated by five expert panelists. The three soy protein isolate samples with the most acceptable flavor profiles were utilized for further analysis and the development of soy concept foods including cranberry nut soy pudding, two bean soy dip and a soy based meal replacer. Based on consumer acceptability studies, it appears that two bean soy dip may have the most potential for success in the food industry. Although, no differences (P>0.05) existed in acceptability among soy protein products in any of the soy concept foods, ISP may have the most potential for utilization in the development of new products since numerical values were slightly higher when this soy protein was incorporated into the various concept foods.

ISBN: 9780549462774Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives.
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020 $a 9780549462774
035 $a (UMI)AAI1450293
035 $a AAI1450293
040 $a UMI $c UMI
100 1 $a Samala, Aditya. $3 1278358
245 1 0 $a Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives.
300 $a 75 p.
500 $a Adviser: Patti C. Coggins.
500 $a Source: Masters Abstracts International, Volume: 46-05, page: .
502 $a Thesis (M.S.)--Mississippi State University, 2008.
520 $a The objective of this study was to develop soy concept foods with potential marketability in the food industry for health conscious consumers. Fourteen commercial soy protein isolate samples were obtained from various processors. The flavor profiles of the soy protein isolates were evaluated by five expert panelists. The three soy protein isolate samples with the most acceptable flavor profiles were utilized for further analysis and the development of soy concept foods including cranberry nut soy pudding, two bean soy dip and a soy based meal replacer. Based on consumer acceptability studies, it appears that two bean soy dip may have the most potential for success in the food industry. Although, no differences (P>0.05) existed in acceptability among soy protein products in any of the soy concept foods, ISP may have the most potential for utilization in the development of new products since numerical values were slightly higher when this soy protein was incorporated into the various concept foods.
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Mississippi State University. $b Food Science, Nutrition, and Health Promotion. $3 1277358
773 0 $t Masters Abstracts International $g 46-05.
790 $a 0132
790 1 0 $a Coggins, Patti C., $e advisor
791 $a M.S.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1450293