Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 60-63). Also available via the Internet.

The purpose of this study was to determine the relationship between sugar-sweetened beverage consumption of sixth and seventh graders (ages 11 to 13) and its effect on BMI. The variables that the researcher examined were the types and amounts of sugarsweetened beverages consumed, and gender in children attending a Region 10 middle school in Burlington, Connecticut. There were six hypotheses examined in this study. The sample consisted of 61 subjects attending Har-Bur Middle School in Burlington, CT. The current investigator modified the Block Kids Food Frequency Questionnaire (Appendix D) by adding additional questions to the original Block Kids FFQ regarding sugar-sweetened beverages that were not measured on the original FFQ. Results of the study did not show statistically significant differences for any of the hypotheses regarding sugar-sweetened beverages and BMI (p > .05). However, there were tendencies for sugarsweetened beverage consumption to decrease as preadolescents aged. Also for each additional ounce of fruit drinks consumed there were increases in BMI. Further research needs to be conducted to determine the full extent of the effects of sugar-sweetened beverages on BMI in preadolescents. / Department of Family and Consumer Sciences

Because of the increased demand for low calorie products, more products are being sweetened with artificial sweeteners. Perceived sweetness may be affected by other food ingredients, such as hydrocolloids. The purpose of this study was to examine the effects of xanthan gum, carboxymethyicellulose-low, and carboxymethylcellulose-medium on the attributes of a lemon flavored beverage sweetened with an artificial sweetener. Each hydrocolloid was added to the beverages to attain the following viscosities - 10 cps, 15 cps, and 20 Ctps. The table top formulations of artificial sweeteners used to sweeten the beverage samples were Sweet One® (contains acesulfame-K) and Equal® (contains aspartame). A modified Quantitative Descriptive Analysis method was used as the sensory evaluation technique to determine the intensity of sourness, sweetness, lemon flavor, bitterness, and aftertaste in the beverages of varying viscosities. In the samples containing Sweet One®, CMC-L increased sweetness whereas in the samples containing Equal®, sweetness first decreased significantly before increasing with increasing viscosity. CMC-M did not Significantly affect the sweetness of either sweetener although it tended to decrease the sweetness of Equal®. CMC-L and CMC-M decreased lemon flavor and sourness in the samples with both sweeteners; CMC-L decreased the intensity of these attributes more than CMC-M. The only significant change caused by the addition of xanthan gum to the beverages was a decrease in the sweetness of the samples sweetened with Equal®. Xanthan gum affected the attributes of the lemon flavored beverages the least whereas CMC-L had the greatest effect on the attributes. / Master of Science

This diploma thesis deals with preparation of combined drinks. These drinks consist of white wine and fruit concentrate base. This thesis was divided to 2 parts – senzory and chemical. As a fruit component was chosen aronia concentrate. The first sensory analysis was concentrated on a choice of a suitable white wine for this procedure. Second sensory analysis was focused on aditives. We added citric acid and ascorbic acid to the drinks. Evaluators had to choose the most tasty drinks. Next sensory analysis was dedicated to choice of the right drink composition. The last analysis was focused on choice of right fruit composition. Evaluators had to compare between the drink that was prepared from aronia concentrate or a drink prepared from aronia concentrate and other species of fruits. Their duty was to decide which one is more tasty. Chemical part was dealing with puting individual components of drink preparation to the test. Combined drinks had to undergo chemical tests too.