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dc.contributor.advisorHsieh, Fu-hungeng
dc.contributor.authorJames, Matthew B.eng
dc.date.issued2007eng
dc.date.submitted2007 Springeng
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 October 30, 2007)eng
dc.descriptionLeaves 114-117 are blank.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.abstractThe 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.eng
dc.identifier.merlinb61223621eng
dc.identifier.oclc179928269eng
dc.identifier.urihttps://hdl.handle.net/10355/4969
dc.identifier.urihttps://doi.org/10.32469/10355/4969eng
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.subject.lcshSoy isolate fibereng
dc.subject.lcshSoy floureng
dc.subject.lcshMeateng
dc.titlePhysical and chemical attributes of a defatted soy flour meat analogeng
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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