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Comparison Of Functional, Nutritional, And Sensory Properties Of Spray-Dried And Oven-Dried Cricket (Acheta Domesticus) Powder, Fred Stephen Bassett
Comparison Of Functional, Nutritional, And Sensory Properties Of Spray-Dried And Oven-Dried Cricket (Acheta Domesticus) Powder, Fred Stephen Bassett
Theses and Dissertations
Three dried cricket products – Oven-roasted Cricket Meal (ORCM), Oven-roasted Cricket Powder (ORCP), and Spray-dried Cricket Powder (SDCP) – were prepared and compared to assess their relative nutritional, functional, and sensory properties. The range of particle sizes in SDCP was wider than that of ORCP; while SDCP had more particles in the 7.78-22.0 µm range, it also had more particles in the 176-498 µm range, which contributed to differences in functional and sensory properties. ORCM and SDCP meet the FDA definition of an "excellent source" of vitamin B2, ORCP is a "good source" of vitamin B2, …
Modeling Relationships Among Affective Measures Of Food Choice: Acceptance, Emotions And Satisfaction, Wisdom Wardy
Modeling Relationships Among Affective Measures Of Food Choice: Acceptance, Emotions And Satisfaction, Wisdom Wardy
LSU Doctoral Dissertations
The importance of ascertaining holistic product and consumer understanding beyond liking in the product development process cannot be overstated. This research investigated the role of attribute performance on satisfaction in explaining the relationship between food-evoked emotions and sensory preferences, and examined factors influencing the sensory-emotion profile of food products. In the first phase of this research, a series of consumer studies were conducted using eggs as a test product. First, the extent to which critical product attributes contribute to the satisfaction of quality requirements and purchase intent was determined using Kano modeling concepts. The emotional profile of the product was …
Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan
Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan
Graduate Theses and Dissertations
White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence …
Quality Characterization Of Cholesterol-Free Mayonnaise-Type Spreads Containing Rice Bran Oil, Karen Melissa Garcia
Quality Characterization Of Cholesterol-Free Mayonnaise-Type Spreads Containing Rice Bran Oil, Karen Melissa Garcia
LSU Master's Theses
Traditional mayonnaise is manufactured with soybean oil (SBO) and egg-yolk containing ingredients. About 1/4 of American consumers have some forms of cardiovascular disease, accounting for >40% of all deaths in USA. Rice bran oil (RBO), a healthy lipid source, has cholesterol-lowering effects, and could be used to replace SBO in mayonnaise preparation. To take advantage of the health benefits associated with RBO, food products containing RBO need to be developed and characterized. Cholesterol-free mayonnaise-type spreads containing RBO were developed using a constrained mixture design. Two studies were performed to determine sensory attributes driving acceptance and purchase intent and to optimize …
Development, Evaluation And Characterization Of Protein-Isoflavone Enriched Soymilk, Janette Ethel-Pessi Saidu
Development, Evaluation And Characterization Of Protein-Isoflavone Enriched Soymilk, Janette Ethel-Pessi Saidu
LSU Doctoral Dissertations
Adequate provision of soy isoflavone and protein in soybean products is essential in meeting the soy health claim and the promotion of a healthy product. Commercial soymilks contain inadequate amounts of protein and isoflavone to meet the FDA recommended 25g and 40-50mg/day level, respectively, in 1-2 servings. This research study set out to investigate the possibility of producing a protein-isoflavone enriched (PIE) soymilk by incorporating soy germ in soymilk to provide the recommended FDA level in 1-2 servings. Three PIE soymilks containing 25 (SG25), 30 (SG30), and 35% (SG35) germ were prepared and compared to 100% whole soybean milk (WSB-control) …
Development Of Non-Dairy Frozen Dessert Containing Soy Protein And Coconut Milk, Luciana Soler
Development Of Non-Dairy Frozen Dessert Containing Soy Protein And Coconut Milk, Luciana Soler
LSU Master's Theses
As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, encouraged by scientific studies showing health benefits from these products. There is a large market for ice cream in the United States. However, since ice cream contains dairy ingredients, a number of Americans are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies. For years, these groups of consumers have been able to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein, but never in the United …