An experimental design generated dairy gels with a single strawberry flavour varying in: native or modified tapioca starch; two levels of starch, milk fat and sucrose; and presence or absence of K-carrageenan. Volatiles headspace concentrations differed significantly (p < 0.001) with K-carrageenan dominant factor with a single fat level and with two fat content. Sensory scoring of strawberry intensity, in a fractional factorial design, showed significant influence of sucrose but not fat but with significant interaction.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:488537 |
| Date | January 2008 |
| Creators | Owusu-Darko, Patrica Gyaa |
| Publisher | University of Strathclyde |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
Page generated in 0.0018 seconds