Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives

Author

Aditya Samala

Issuing Body

Mississippi State University

Advisor

Coggins, C. Patti

Date of Degree

5-3-2008

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

The objective of this study was to develop soy concept foods with potential marketability in the food industry for health conscious consumers. Fourteen commercial soy protein isolate samples were obtained from various processors. The flavor profiles of the soy protein isolates were evaluated by five expert panelists. The three soy protein isolate samples with the most acceptable flavor profiles were utilized for further analysis and the development of soy concept foods including cranberry nut soy pudding, two bean soy dip and a soy based meal replacer. Based on consumer acceptability studies, it appears that two bean soy dip may have the most potential for success in the food industry. Although, no differences (P>0.05) existed in acceptability among soy protein products in any of the soy concept foods, ISP may have the most potential for utilization in the development of new products since numerical values were slightly higher when this soy protein was incorporated into the various concept foods.

URI

https://hdl.handle.net/11668/15139

Comments

product formulation||consumer acceptability||soybean||trial and error method formulation

Recommended Citation

Samala, Aditya, "Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives" (2008). Theses and Dissertations. 3647.
https://scholarsjunction.msstate.edu/td/3647