東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Development, evaluation and characte...

Saidu, Janette Ethel Pessi.

FindBook

Google Book

Amazon

博客來

Development, evaluation and characterization of protein-isoflavone enriched soymilk.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Development, evaluation and characterization of protein-isoflavone enriched soymilk./
作者:	Saidu, Janette Ethel Pessi.
面頁冊數:	232 p.
附註:	Source: Dissertation Abstracts International, Volume: 66-11, Section: B, page: 5744.
Contained By:	Dissertation Abstracts International66-11B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3199758
ISBN:	9780542440700

Development, evaluation and characterization of protein-isoflavone enriched soymilk.
Saidu, Janette Ethel Pessi.

Development, evaluation and characterization of protein-isoflavone enriched soymilk. - 232 p.

Source: Dissertation Abstracts International, Volume: 66-11, Section: B, page: 5744.

Thesis (Ph.D.)--Louisiana State University and Agricultural & Mechanical College, 2005.

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) and a commercial soymilk. Product development comprised process and formulation optimization, accompanied by physicochemical analysis, shelf life and beverage quality evaluation, as well as consumer sensory evaluation.

ISBN: 9780542440700Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Development, evaluation and characterization of protein-isoflavone enriched soymilk.
LDR:03324nmm 2200301 4500 001 1822915
005 20061127103241.5
008 130610s2005 eng d
020 $a 9780542440700
035 $a (UnM)AAI3199758
035 $a AAI3199758
040 $a UnM $c UnM
100 1 $a Saidu, Janette Ethel Pessi. $3 1912043
245 1 0 $a Development, evaluation and characterization of protein-isoflavone enriched soymilk.
300 $a 232 p.
500 $a Source: Dissertation Abstracts International, Volume: 66-11, Section: B, page: 5744.
500 $a Director: Witoon Prinyawiwatkul.
502 $a Thesis (Ph.D.)--Louisiana State University and Agricultural & Mechanical College, 2005.
520 $a 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) and a commercial soymilk. Product development comprised process and formulation optimization, accompanied by physicochemical analysis, shelf life and beverage quality evaluation, as well as consumer sensory evaluation.
520 $a The optimal processing method for incorporating soy germ into soymilk was at the starting stage (soaking) in soymilk production, and the WSB/SG25 was the optimal soymilk. The 25% soy germ beverage had the best composition profile closely followed by the WSB/SG30, WSB and WSB/SG35. The composition profile of the PIE beverages was better than the commercial soy milk. Shelf life and physicochemical quality of the PIE soymilk demonstrated stable shelf life, high beverage quality characterized by good colloidal stability, high degree of dispersion and less protein separation as germ amount increases.
520 $a Validation of the optimal formulation from consumer perspective identified the WSB/SG25 soymilk as the most liked product by both male and female consumers. This was clearly revealed in the acceptance and purchase intent of the beverages. Spiking of the optimal formulation (WSB/SG25) with green mango, orange, almond and chocolate flavors, also revealed that green mango and almond flavor were preferred based on the overall liking, acceptance and purchase intent responses. Aroma, sweetness, overall flavor, color and mouth feel viscosity were crucial attributes that determined overall liking and in turn influenced the underlying differences among the beverages. These results suggest that incorporation of soy germ into soymilk yielded sufficient isoflavone and protein to meet the FDA requirement in 1 serving for isoflavone and 3 servings for protein.
590 $a School code: 0107.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a Louisiana State University and Agricultural & Mechanical College. $3 783779
773 0 $t Dissertation Abstracts International $g 66-11B.
790 1 0 $a Prinyawiwatkul, Witoon, $e advisor
790 $a 0107
791 $a Ph.D.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3199758