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dc.contributor.advisorGruen, Ingolfeng
dc.contributor.authorZhang, Wen (Food researcher)eng
dc.date.issued2014eng
dc.date.submitted2014eng
dc.description"May 2014."eng
dc.descriptionThesis supervisor: Dr. Ingolf Gruen.eng
dc.description.abstractAn acidified protein beverage was formulated with 5% (w/v) whey protein isolate and 0.33% (v/v) phosphoric acid, which allows a claim of "more/plus protein" in a commercial application. Due to the food-matrix dependent properties of sensory profiles, especially for sweetness intensity, the study investigated the application of sugar alcohols and natural, non-nutritive sweeteners individually and in combination in this acidified whey protein beverage model, with a purpose of developing a naturally sweetened sugar-free product in this category. The ideal sucrose concentration was determined to be 10.1% by an acceptance sensory test using just-about-right scales with 40 consumers. The required concentrations of selected sweeteners to achieve sweetness equivalent to the 10.1% sucrose, which was determined by magnitude estimation scales using 12 trained panelists, were 0.0876% for rebaudioside A, 0.130% for monk fruit extract, 15.5% for erythritol, 26.7% for lactitol, and 9.53% for xylitol. In addition to individual sweeteners, combinations were developed at a sweetness ratio of 50/50 using one sugar alcohol and one natural high-intensity sweetener. Thirteen attributes (initial sweetness, sweet aftertaste, long-lasting sweetness, initial sourness, sour aftertaste, long-lasting sourness, initial bitterness, bitter aftertaste, long-lasting bitterness, metallic taste, anise taste, viscosity, dryness) were utilized to describe sensory profiles of protein beverages sweetened with individual sweeteners or combinations of sweeteners. Compared to sucrose, x rebaudioside A and monk fruit extract had "off-flavors" (bitterness, metallic taste and anise taste), and showed differences in sweetness intensity and temporal profile. However, sugar alcohols (erythritol, lactitol, xylitol) covered the "off-flavors" in the beverages when used in combination with the natural high-potency sweeteners. Combining the high-potency sweeteners with sugar alcohols also improved the sweetness temporal profile, but the sweetness profile was stilleng
dc.description.bibrefIncludes bibliographical references.eng
dc.format.extent1 online resource (x, 130 pages) : illustrations.eng
dc.identifier.merlinb106871729eng
dc.identifier.oclc899214282eng
dc.identifier.urihttps://hdl.handle.net/10355/44347
dc.languageEnglisheng
dc.publisher[University of Missouri--Columbia]eng
dc.relation.ispartofcollectionUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. These. 2014 Theses. 2014 Freely available theseseng
dc.subjectAuthor supplied: rebaudioside A, monk fruit extract, sugar alcohols, acidified protein beverage, sensoring profile, sweetener combinationseng
dc.subject.lcshSweetenerseng
dc.subject.lcshSteviosideeng
dc.subject.lcshAldose reductaseeng
dc.subject.lcshNonnutritive sweetenerseng
dc.titleApplication of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage modeleng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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