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Suppression of sourness in binary and tertiary model mixture solutionsSavant, Lotika 30 May 2001 (has links)
Addition of acids to foods allows for enhanced food safety. Acids are the
primary form of defense against microbial contamination in refrigerated foods,
while use of acids in conjunction with heat or high hydrostatic pressure processing
lowers energy usage resulting in cost reduction. However, addition of acids to food
or beverage formulations often reduces palatability due to higher sourness and this
has limited the food industry's ability to better utilize them as preservatives. This
study was aimed at gaining a better understanding of sourness suppression and its
underlying mechanisms so that such limitations might be ultimately overcome.
This work was divided into three parts dealing with the suppression of the
sourness of citric, lactic and malic acids, as perceived by a trained sensory panel in
a) binary mixtures with sugars, b) binary mixtures with salts and c) tertiary
mixtures. The results of the first part showed that suppression was not mediated by
sugar molarity or weight, but was significantly influenced by its perceived
sweetness intensity in most cases. Sucrose and fructose were more effective than
glucose in suppressing acid sourness and the data supported a separate receptor
site/mechanism for glucose. Suppression was thought to have both central and
peripheral components.
In binary acid-salt mixtures sodium acetate (NaAc) affected the most
sourness reduction, along with the largest concurrent pH increase (above 4.4).
Sodium chloride (NaCl) mixtures showed significant suppression without a pH
increase. Sodium gluconate (NaGluc) mixtures showed moderate suppression with
citric and malic acids with pH increases remaining below 4.4, but showed little
effect on lactic acid sourness. Saltiness appeared to drive suppression only in the
case of NaCl, while pH change was responsible for reduction of sourness with
NaAc and NaGluc.
The tertiary trials indicated that a two-component multiple masker was
more effective when its components stimulated different (as opposed to similar)
receptors/receptor mechanisms in the taste system, irrespective of taste quality.
Furthermore, a two-component masker was more effective than each component
alone, and both components of a two-component masker did not have to be
effective individually for them to function together as an effective multiple masker. / Graduation date: 2002
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Sensory characteristics of low yolk sponge cakes with stabilizersLee, Su-Hwei Iris January 2011 (has links)
Digitized by Kansas Correctional Industries
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Instrumental and sensory texture profile analysis of Asian wheat noodlesPipatsattayanuwong, Siriporn 06 May 1998 (has links)
Texture, a critical property of Asian wheat noodles, is normally assessed by
sensory evaluation. However, sensory evaluation may be impractical for wheat breeders
and noodle researchers who need to evaluate a large number of samples and have limited
sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to
evaluate Asian wheat noodle texture. Nevertheless, a standardized method for
performing TPA on these products has not been established. A series of studies were
conducted to develop a testing method to best relate TPA results to sensory texture
characteristics of Asian wheat noodles.
First, the optimum TPA testing conditions (crosshead speed and degree of
deformation) were determined for each noodle category (alkaline, instant fried, salted
flat, and salted round), and were defined as the conditions which best related their results
to the sensory data. Partial Least Squares (PLS2) was used to examine relationships
between sensory first-chew characteristics (hardness, cohesiveness, springiness,
denseness, starch between teeth, and toothpull) and TPA output (peak areas and heights).
Response Surface Methodology determined the optimum TPA conditions (crosshead speed and % deformation) as follow: 1 mm/s and 85 % for alkaline, 1 mm/s and 70% for
instant fried and salted round, and 5 mm/s and 65 % for salted flat noodles.
Second, the effects of two sample cooking factors: noodle weights (20, 50, 100
g) and noodle to water ratios (1:10, 1:20) and three holding factors: media (with, without
water), temperatures (25, 55 °C), and times (2, 15, 30 min), on the TPA results were
investigated. Cooking factors did not significantly affect the TPA results but higher
holding temperatures, the use of water as a holding media, and longer holding time
significantly decreased most TPA parameters' values.
Third, relationships between TPA and sensory first-chew parameters were
examined for each noodle category. Predictive models of each sensory first-chew
attribute were developed using linear and nonlinear (Fechner and Stevens) models, with
single and multiple parameters. Hardness could be satisfactorily predicted by a single
TPA parameter (area 1 or area 2), but other attributes required multiple parameters in the
models to be satisfactorily predicted. Different model types were selected for each
sensory attribute and noodle category. TPA peak area 1 and 2 were the best predictors
for first-chew characteristics of cooked Asian wheat noodles. / Graduation date: 1998
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Boar taint in ground pork patties and pork productsSchroff, Solveig Brant. January 1986 (has links)
Call number: LD2668 .T4 1986 S37 / Master of Science
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Ascorbic acid content and sensory characteristics of dehydrated green peppersKuzniar, Anna Marie January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Effect of salt on the sensory characteristics of beef and beef-soy pattiesGardze, Carol Anne January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
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Descriptive analysis by children, inexperienced and experienced adults, and comparisons among the groups /Swaney-Stueve, Marianne, January 2001 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2001. / Typescript. Vita. Includes bibliographical references (leaves 261-219). Also available on the Internet.
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Descriptive analysis by children, inexperienced and experienced adults, and comparisons among the groupsSwaney-Stueve, Marianne, January 2001 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2001. / Typescript. Vita. Includes bibliographical references (leaves 261-219). Also available on the Internet.
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Variation in pepper pungency as a factor in the quality of process cheese with jalapeno peppersDoperalski, Victor Lee. January 1979 (has links)
Call number: LD2668 .T4 1979 D66 / Master of Science
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Die objektiewe evaluering van geurstowweLe Roux, J. (Jozua) 03 1900 (has links)
Thesis (MSc)--Stellenbosch University, 1967. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming
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