Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods
Kreger, Joseph W.
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https://hdl.handle.net/2142/26046
Description
Title
Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods
Author(s)
Kreger, Joseph W.
Issue Date
2011-08-25T22:10:34Z
Director of Research (if dissertation) or Advisor (if thesis)
Lee, Soo-Yeun
Department of Study
Food Science & Human Nutrition
Discipline
Food Science & Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Keyword(s)
Sensory evaluation
extrusion
high protein
Abstract
The first objective for this research was to formulate and produce a set of model
high protein extruded snack foods varying by protein level and protein type, incorporating enough protein to meet the health claims stated above. Secondly, the snacks were evaluated in a consumer acceptance test to understand the effect of the independent variables, protein level and protein type, on overall acceptance. Following this, the snacks were evaluated by a descriptive analysis panel, which was trained to quantify sensory aspects of the products that differentiated in terms of appearance, taste, texture, etc. In addition, the snacks were profiled using a battery of instrumental food analysis techniques to understand how the independent variables affect the physico- chemical properties of the snacks. These measures were repeated after a six-month storage period in ambient conditions (~22°C), to understand the changes the snacks underwent during a typical shelf life. These results were analyzed together to understand how various sensory and physico-chemical characteristics may be responsible for affecting consumer liking, and how that may change over a six-month storage period.
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