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Filtering by: Alternative title ssim EC 763 Advisor Mcdaniel, Mina R.

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:

Sithole, Rhoda

Abstract:

Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...

Resource Type:

Dissertation

Full Text:

. WC, MW, EC are processors in the West coast, Midwest, and East coast respectively 57 3.2 Plot of
Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:

Perng, Chiou-mey

Abstract:

Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...

Resource Type:

Masters Thesis

Full Text:

sourness of the acids, though to varying degrees. Kamen eC al. (1961) selected a single-stimulus
Analytical and sensory evaluation of hop varieties

Creator:

Sanchez, Nora B.

Abstract:

The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as...

Resource Type:

Masters Thesis