Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Coggins, Patti C.

Committee Member

Briley, Chiquita A.

Committee Member

Hunt, Barry

Committee Member

Martin, James M.

Committee Member

Rowe, Dennis E.

Date of Degree

5-1-2010

Document Type

Dissertation - Open Access

Major

Food Science and Technology

Degree Name

Doctor of Philosophy

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Fresh Pueraria Lobata (kudzu) leaves were evaluated by sensory descriptive analysis. Covariate analysis determined the effects of leaf size and time on 32 sensory variables. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses were executed on attributes in each of the sensory groupings with those variables which were significantly affected by time. Sensory properties of dried kudzu leaves were compared by using three different drying techniques: Convection oven, vacuum and food dehydrator. Covariate analysis determined the effects of leaf size, days, dryers and their interaction on 44 sensory variables. The fitted response regressions were determined for the significant attributes by size and time. Correlation analyses were executed on attributes. The effects of storage (0-42 days) on sensory characteristics of conventional milk yogurt with kudzu and corn starches were evaluated to determine relationships of desirable sensory characteristics. Covariate analysis determined the effects of day, starch type, dose and their interactions on 52 sensory variables. Time and starch interaction were significant (P?0.05) for two sensory responses (starchy/flavor and denseness/texture hand-held). Forty three sensory responses had a time response while 11 variables were affected by starch. The sensory variables affected by time were: 15 of 17 aroma, 13 of 17 flavor, six of eight appearance and six of six basic taste(s) and texture hand-held attributes. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses of the sensory groupings included those significantly affected by time. Response surface methodology was applied to determine starch and dose effect on yogurt products. Furthermore, titratable acidity (TA) and viscosity measurements of yogurt with kudzu/corn starch were evaluated to show interactions between day, dose and starch. No significant (P>0.05) response for pH regarding starch type, starch dose and time. Analyses of variance of attribute ratings for the TA of yogurt showed no significant (P>0.05) differences between starches. Unstirred yogurt viscosity had no significant (P>0.05) response over time for both kudzu and corn starch. Stirred yogurt viscosity had responses to day, dose and starch. In addition, scanning electron microscopy study revealed a difference in microstructure of starch in yogurt by time.

URI

https://hdl.handle.net/11668/16187

Comments

conventional milk yogurt||sensory||storage||kudzu root starch||kudzu leaves||drying techniques||Kudzu--Drying.||Cooking (Kudzu)||Yogurt.||Sensory evaluation.

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