rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Effect of product composition on sensory characteristics of acidified milk products
  name:
    name part: Lai, Pao-Hsueh
    name part: 1962-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1993
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xii, 65 leaves : illustrations ; 28 cm.
  abstract: The sensory properties of sour creams with different concentrations of milk fat, solids-not-fat (SNF), and diacetyl were evaluated by consumer taste panel. The data was analyzed by Response Surface Methodology to find combinations of ingredients that produced optimum product scores. Taste, texture, and overall acceptability of the products were significantly (P < .05) affected by the concentration of SNF in the products. Concentration of diacetyl in the headspace of sour creams was determinated by gas chromatography. The concentration of diacetyl, milk fat and the interaction of SNF and diacetyl concentration (P < .05) affected the amount of diacetyl in headspace of sour creams Higher flavor scores were generally obtained for sour creams with 4 ppm diacetyl and higher milk fat content at constant SNF. However, for sour creams with 10-13% milk fat and 11-13% SNF, the products with 12 ppm diacetyl received higher scores than products with 4 or 8 ppm diacetyl. At milk fat concentrations lower than 13% texture scores increased rapidly with increasing SNF. However, in products with more than 16% milk fat, texture scores increased at a slower rate as the concentration of SNF increased. SNF concentrations greater than 13.5% caused texture scores to decrease. Sour creams containing 12.3% SNF had the highest total preference score at all concentrations of milk fat and starter distillate concentrations. Higher levels of milk fat are needed in products with 12 ppm diacetyl in order to achieve scores similar to scores with 8 and 4 ppm diacetyl. Sour cream with 4 ppm diacetyl provides more formulation options for good total preference scores. Flavor scores were highly correlated to total preference scores. Flavor score is a good predictor for total preference of sour creams. There was no relationship between flavor scores and peak area of diacetyl in the headspace of samples. For optimization, combinations with 13-20% milk fat and 8.5-14.5% SNF, 12.5-20% milk fat and 10-14% SNF,…
  note: by Pao-Hsueh Lai.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1993.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-L1858
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-L1858
  record info:
    record content source: TXA
    record creation date: 960425
    record change date: 20220103114006.0
    record identifier: in00001288232