Shared more. Cited more. Safe forever.
    • advanced search
    • submit works
    • about
    • help
    • contact us
    • login
    View Item 
    •   MOspace Home
    • University of Missouri-Columbia
    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Theses (MU)
    • 2007 Theses (MU)
    • 2007 MU theses - Freely available online
    • View Item
    •   MOspace Home
    • University of Missouri-Columbia
    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Theses (MU)
    • 2007 Theses (MU)
    • 2007 MU theses - Freely available online
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.
    advanced searchsubmit worksabouthelpcontact us

    Browse

    All of MOspaceCommunities & CollectionsDate IssuedAuthor/ContributorTitleIdentifierThesis DepartmentThesis AdvisorThesis SemesterThis CollectionDate IssuedAuthor/ContributorTitleIdentifierThesis DepartmentThesis AdvisorThesis Semester

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular AuthorsStatistics by Referrer

    Physical and chemical attributes of a defatted soy flour meat analog

    James, Matthew B.
    View/Open
    [PDF] public.pdf (1.728Kb)
    [PDF] short.pdf (58.70Kb)
    [PDF] research.pdf (1.397Mb)
    Date
    2007
    Format
    Thesis
    Metadata
    [+] Show full item record
    Abstract
    The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect the physical and chemical characteristics of the product. A 4x3x3 (four mixes, three moisture contents, and three cooking temperatures) factorial experiment with 2 replications was conducted. The first set of information acquired was the extruder responses. To observe any differences in texture, a texture profile analysis (TPA) was conducted. Color tests were performed to determine if the addition of defatted soy flour, moisture content, or cooking temperatures had an effect on the appearance of the final product. Finally, protein solubility was performed to interpret the changes in chemical bonds that would cause the differences in the textures of the samples. Statistical methods, such as generalized linear models (GLM) and analysis of variance (ANOVA) were used to determine the significance of the variables and the relationships among results.
    URI
    https://hdl.handle.net/10355/4969
    https://doi.org/10.32469/10355/4969
    Degree
    M.S.
    Thesis Department
    Food science (MU)
    Collections
    • 2007 MU theses - Freely available online
    • Food Science electronic theses and dissertations (MU)

    Send Feedback
    hosted by University of Missouri Library Systems
     

     


    Send Feedback
    hosted by University of Missouri Library Systems