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dc.contributor.advisorGruen, Ingolfeng
dc.contributor.authorLin, Ting-Ningeng
dc.date.issued2007eng
dc.date.submitted2007 Summereng
dc.descriptionThe 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.descriptionTitle from title screen of research.pdf file (viewed on January 4, 2008.eng
dc.descriptionIncludes bibliographical references.eng
dc.descriptionThesis (M.S.) University of Missouri-Columbia 2007.eng
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.eng
dc.description.abstractConsumers prefer to consume low fat foods rather than high fat foods based on health conscious. However, low fat foods mostly have poor quality on the flavor profile and texture. To make low fat foods have better quality, fat mimetics are widely used. In this study, the relationship between five strawberry flavor compounds (cis-3-hexen-1-ol, [alpha]-ionone, ethyl-3-methyl-3-phenylglycidate, [gamma]-undecalactone, furaneol) releasing from six different emulsion systems (0% fat, 4% fat, 4% fat + Simplesse®, 4% fat + Litesse®, 4% fat + Simplesse®/Litesse®, 10% fat) were determined. The results indicated that the flavor released of cis-3-hexen-1-ol, [alpha]-ionone, ethyl-3-methyl-3-phenylglycidate and -undecalactone were significantly decreased with increasing of fat levels, but furaneol had opposite result. The flavor release of [alpha]-ionone and ethyl-3-methyl-3-phenylglycidate were not affected by fat mimetics. However, using Litesse® as fat mimetic contributed similar flavor releaseing to 10% fat of cis-3-hexen-1-ol and [gamma]-undecalactone, and using Simplesse® as fat mimetic contributed resembling flavor releasing to 10% fat of furaneol.eng
dc.identifier.merlinb61733234eng
dc.identifier.oclc187320712eng
dc.identifier.urihttp://hdl.handle.net/10355/4962eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcollection2007 Freely available theses (MU)eng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2007 Theseseng
dc.subjectfat mimetic.eng
dc.subjectfat mimeticeng
dc.subject.lcshLow-fat foodseng
dc.subject.lcshFood -- Fat contenteng
dc.subject.lcshFood textureeng
dc.subject.lcshFood -- Analysiseng
dc.subject.lcshFlavoring essenceseng
dc.subject.lcshFood additiveseng
dc.titleEffect of fat mimetics on the headspace release of five strawberry flavor compoundseng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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