dc.contributor.advisor | Gruen, Ingolf | eng |
dc.contributor.author | Liou, Bo-Kang, 1973- | eng |
dc.date.issued | 2006 | eng |
dc.date.submitted | 2006 Fall | eng |
dc.description | The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. | eng |
dc.description | Title from title screen of research.pdf file (viewed on August 3, 2007) | eng |
dc.description | Vita. | eng |
dc.description | Thesis (Ph. D.) University of Missouri-Columbia 2006. | eng |
dc.description.abstract | The objective of this study was to understand the release behavior of five strawberry flavor compounds in ice cream with fat mimetics, and to reformulated low-fat ice cream with Simplesse(R) to match the flavor profile of full-fat ice cream. FuraneolTM was perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol, [alpha]- ionone, [gamma]-undecalactone and ethyl-3-methyl-3-phenylglycidate were perceived more strongly in low-fat ice cream. However, ice creams with Simplesse(R) and full-fat ice cream had similar sensory characteristics. Cooked sugar flavor, sweetness and their aftertastes were determinants for the degree of taste similarity with full-fat ice cream. The reformulated product, which was the closest in sensory characteristics to full-fat ice cream, was either the one in which the concentration of [gamma] undecalactone was decreased individually by 25% or the product, in which [gamma] undecalactone and cis-hexen-1-ol were decreased by 25%. No significant differences for consumer test between the reformulated products and full-fat ice cream. | eng |
dc.description.bibref | Includes bibliographical references | eng |
dc.identifier.merlin | b59271826 | eng |
dc.identifier.oclc | 162178841 | eng |
dc.identifier.uri | https://doi.org/10.32469/10355/4497 | eng |
dc.identifier.uri | https://hdl.handle.net/10355/4497 | |
dc.language | English | eng |
dc.publisher | University of Missouri--Columbia | eng |
dc.relation.ispartofcommunity | University of Missouri--Columbia. Graduate School. Theses and Dissertations | eng |
dc.rights | OpenAccess. | eng |
dc.subject.lcsh | Ice cream, ices, etc | eng |
dc.subject.lcsh | Flavoring essences | eng |
dc.subject.lcsh | Food -- Sensory evaluation | eng |
dc.title | Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics | eng |
dc.type | Thesis | eng |
thesis.degree.discipline | Food science (MU) | eng |
thesis.degree.grantor | University of Missouri--Columbia | eng |
thesis.degree.level | Doctoral | eng |
thesis.degree.name | Ph. D. | eng |