Summary in Chinese on endpapers. / Thesis (M.B.A.)--The Chinese University of Hong Kong. / Bibliography: l. 106-108.

The processing parameters of and processing procedures for sweetened blueberry flavored carbonated milk beverages were developed in this study. Foam formation of the milk after carbonation was controlled by a precharging of the vessel headspace. A combination of heat treatment (85°C, 30 minutes) and CMC addition was conducted to minimize the acid coagulation of casein with added fruit concentrate. Both carbonated and noncarbonated, sweetened blueberry flavored milk were evaluated by a trained panel. The effect of carbonation and sweetener source on taste properties in a blueberry flavored milk beverage system were discussed. Carbonation enhanced the sensory rating of overall intensity, sweetness and blueberry flavor. There was no significant carbonation effect on perceived viscosity. The sweetener source (sucrose, HFCS, pear concentrate and aspartame) caused a significant effect on the sensory rating of viscosity, but a nonsignificant effect on that of overall intensity, sweetness and blueberry flavor. Two consumer panels evaluated the carbonated, sweetened blueberry flavored milk beverages. The percentage of panelists who liked the products was approximately 50%. The results from the distributions of responses on a "just right" scale indicated that the carbonation and sweetness level probably were optimum formulations, and the level of blueberry flavor was too low. The results also implied that sucrose and HFCS were more appropriate sweeteners in flavored carbonated milk beverages than aspartame and pear concentrate. Two obstacles for consumer potential were the rapid separation phenomenon and the unattractive color of the products. / Graduation date: 1988

Thesis(M.S.)--Auburn University, 2006. / Abstract. Requires Adobe Acrobat with Chinese Traditional Fonts installed. Includes bibliographic references.

Thesis (Ph. D.)--Oregon State University, 1992. / Typescript (photocopy). Includes bibliographical references. Also available on the World Wide Web.

Master of Science / Food Science Institute / Kadri Koppel / Yogurt drinks have seen a 66% increase in consumption over the last 5 years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop a widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss challenges and opportunities in this area.

A lexicon describing the sensory perception of carbonated water was developed. Temporal aspects and differing ingestion conditions were investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂ levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained panelists used a 16-pt category scale for evaluation in the first study. One swallow (15 ml) and four continuous swallows were evaluated by trained subjects using T-I in the subsequent studies. Lexicon included: salty, sour, bitter, cooling, astringency, bubbly, bubble size, bubble sound, gas expansion feeling, bite, burn, and numbing. Descriptor ratings, except cooling, increased as CO₂ level increased. Bubble size and bubble sound were rated higher for 10°C. Cooling, bite, burn, and numbing were rated higher for 3°C . Descriptors were divided into cooling, taste (salty, sour, bitter, astringency), trigeminal (bite, burn, and numbing), and mechanoreception descriptors (bubbly, bubble size, bubble sound, gas expansion feeling) based on PCA. Average temporal curves for Bite and Burn demonstrated that Burn sensation (steep linear rise and long-lived exponential decay slope) was similar to previously investigated irritants while Bite (steep linear rise and decay slopes, and relatively short duration) was unlike other irritants. Sensations were qualitatively and quantitatively different. Intensity and duration of Bite and Burn were concentration dependent. Cold temperature enhanced perception. Possible psychological habituation or desensitization was observed. Most T-I parameters were correlated for both Bite and Burn. These included CO₂ level dependent and CO₂ level independent parameters. Considerable subject variability was found. Increased exposure to CO₂ solution and increased cooling with ingestion of four continuous swallows was compared to one swallow. T-I curves for Bite (four swallows) were of higher intensity, longer duration, and developed maximum intensity plateaus. Those for Burn exhibited higher maximum intensities. At four swallows, T-I parameter correlations were strengthened, subject variability reduced and replication reproducibility improved by ease of rating afforded subjects by higher intensity sensations. Increased oral CO₂ perception with higher CO₂ levels and enhancement by cold temperature was reconfirmed. Beginnings of maximum intensity, Duration, and reaction time perceptual terminal thresholds were seen for the highest 3°C, CO₂ level. High CO₂ concentration, cold temperature, and exposure time induced these effects. / Graduation date: 1993

No description available.

The purpose of this investigation was to determine the effect of solute carbonation and carbohydrate (CHO) concentration on gastric emptying during prolonged cycling. Eight highly trained male cyclists completed four two hour cycling bouts during which one of four test solutions were consumed. The test solutions consisted of a carbonated 10 % CHO solution (CK), a non-carbonated 10 % CHO solution (NCK), a carbonated non-CHO solution (CNK), and a noncarbonated non-CHO solution (NCNK). Approximately 150 ml (8.5 ml/kg/hr) of one of the test solutions were consumed every fifteen minutes. The first 105 minutes of each trial was a continuous ride on an electrically braked cycle ergometer at 70 % V02 max. The last fifteen minutes of each trial was a self paced "performance ride" on an isokinetic cycle ergometer. The subjects were instructed to complete as much work (kilojuoles) as possible during the performance ride. Gastric contents were aspirated within five minutes following the performance ride and analyzed to determine the amount of the original test solution emptied.Of the original1273 ml ingested during each trial, the volumes emptied were 993.6 ±78.1, 1064.6 ±75.3, 1097.4 ±94.2, and 1147.2 ±95.9 ml (±SE) for CK, NCK, CNK, NCNK, respectively. The only significant difference was between trials CK and NCNK (P < 0.05). There were no statistically significant differences in total work output between any of the trials. However, when the performance data from the CHO trials were pooled and compared to the combined data from the non-CHO trials, total work output was significantly greater (P < 0.05) in the CHO group (1185.19 + 21.81, and 1092.85 + 21.52 Kj (+ SE) for the CHO and non-CHO groups, respectively). These data suggest that carbonated or 10 % CHO solutions, independent of one another, may not significantly inhibit gastric emptying. They also suggest that there may be some interaction between carbonation and CHO concentration which caused an additional inhibition of emptying. In addition, the potential for improved performance exists with the consumption of 10 % CHO solutions. / Human Performance Laboratory

Atualmente o consumidor está bastante preocupado com a saúde, porém não está disposto a comprometer o sabor do alimento a ser consumido, assim o produto deve conter os ingredientes que propiciem o seu “bem-estar”, de modo a garantir os benefícios, sem prejudicar as características sensoriais. Desse modo, foi desenvolvida uma bebida tipo refrigerante sabor laranja com adição de isolado proteico de soro de leite, envasada em PET (Poli Tereftalato de Etileno) e armazenada em temperatura ambiente por 90 dias. Buscou-se estabelecer uma produção simples para ser facilmente adaptável nas linhas de processo de produção de refrigerante tradicional. Foram realizadas periodicamente durante o armazenamento em temperatura ambiente, análises físico-químicas, microbiológicas e sensoriais do produto. Os resultados da análise sensorial tiveram boa aceitabilidade, situando-se entre os termos hedônicos “gostei moderadamente” e “gostei muito”. A análise físico-química apresentou pH 3,53, 11,5 °Bx e 224 mg de ácido cítrico por 100 mL de bebida e com a seguinte composição proximal: proteínas 0,501%, umidade 88,9%, cinzas 0,084% e carboidratos 10,5 %. Durante o período de armazenamento a bebida obteve ausência de micro-organismo. Os resultados mostraram que este produto é estável, quando armazenado em temperatura ambiente por 90 dias. Desse modo, conclui-se que a bebida elaborada constitui uma alternativa na introdução de proteína de soro de leite no refrigerante, assim se tornando uma bebida com o valor nutricional superior e com mesmos valores de calorias comparados com refrigerante e alguns sucos de laranjas encontrados no mercado consumidor. / Currently consumers are very concerned about health, but is not willing to compromise the flavor, so the product must contain ingredients that provide your "wellness", to ensure the benefits of the drink without harming the sensory characteristics. Thus, we developed a type soda drink orange flavor with added protein isolate, whey, bottled in PET (poly (ethylene terephthalate)) and stored at room temperature for 90 days. We attempted to establish a production process simple to manufacture easily adaptable refrigerant in process lines. Were performed periodically during storage at room temperature, physico-chemical, microbiological and sensory product. The analysis results showed good sensory acceptability, standing between the hedonic terms "like moderately" and "like very much". The physical-chemical analysis showed pH 3.53, 11.5 °Bx and 224 mg citric acid per 100 ml of beverage and having the following composition hundredth: 0.501% protein, 88.9% moisture, ash 0.084 and carbohydrate 10,5%. During the storage period the beverage obtained absence of micro-organism. The results showed that this product is stable when stored at room temperature for 90 days. Thus, it is concluded that an alternative beverage prepared in the introduction of whey protein in the refrigerant, thereby becoming a beverage with superior nutritional value and with the same amounts of calories compared with refrigerant and some orange juices found in consumer market.

Swallowing is a complex neurophysiological process involving the activation of several components of the central nervous system with bilateral but asymmetric representations of swallowing musculature in the motor cortex. Difficulty in swallowing (dysphagia) in stroke patients has been reported by up to 50% of victims, and can increase morbidity and mortality in this population due to the development of aspiration pneumonia and malnutrition. One of the common factors that predispose patients to dysphagia after a stroke is believed to be the reduced sensory awareness in the oropharyngeal area, which affects the swallowing process. The uses of diet modification to reduce thin liquid aspiration have gained interest but are often unpalatable or have limited success. Carbonated liquid have shown some beneficial effects in swallowing behaviour. However, there is very little evidence to support this intervention. Therefore, the aim of this thesis is to investigate the neurophysiological and behavioural effects of carbonated liquids on swallowing in healthy volunteers.The effects of carbonated solutions on swallowing performance compared to non-carbonated solutions (still water) was investigated in a pilot study and (still water and citric acid) in the main study using reaction time task (chapter 2). Carbonation appears to alter swallowing performance compared to other liquids by improving complex tasks. In addition, beneficial neurophysiological effects of carbonated liquids were evident after 10 minutes of carbonated liquid swallowing compared to still water and citric acid solution in healthy volunteers (chapter 3).In chapter 4, the response of the healthy swallowing motor cortex to carbonated liquids following application of a virtual lesion compared to still water and saliva swallowing, was investigated. Carbonated liquids were able to reverse the inhibitory effect induced by 1 Hz rTMS to the dominant pharyngeal motor representation. Moreover, the beneficial effects of carbonated liquids on swallowing performance, measured with a swallowing reaction times task after application of a virtual lesion was observed in a pilot investigation in healthy volunteers (chapter 5). These data demonstrate that carbonated liquids have beneficial neurophysiological and swallowing performance effects and support notion that the chemical properties of carbonated liquids may provide the required peripheral sensory information that alter the brain swallowing function, which leads to an improvement in the swallowing performance of stroke dysphagic patients. These data lay the foundation for considering the use of carbonation as facilitating stimuli in dysphagic patients.