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    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Theses (MU)
    • 2006 Theses (MU)
    • 2006 MU theses - Access restricted to MU
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    Development of a novel probiotic fortified protein bar

    Simoes, Isabella
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    [PDF] public.pdf (13.52Kb)
    [PDF] short.pdf (13.30Kb)
    [PDF] research.pdf (997.4Kb)
    Date
    2006
    Format
    Thesis
    Metadata
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    Abstract
    [ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains Lactobacillus acidophilus ADH and Bifidobacterium longum B6 were selected for use in a split plot design experiment to examine the relationship between the microbial, chemical, and physical analysis and long term bacterial survival in the bars. Temperature and time had significant effects (p=0.05) on the survival of the strains in the bar. However, for the chemical and physical analysis, time and temperature did not always have significant effects. Sensory analysis using paired comparison discrimination test indicated that consumers could not differentiate between bars containing probiotics and those without probiotics, or between the okara, soy flour or soy protein isolate.
    URI
    https://hdl.handle.net/10355/5868
    https://doi.org/10.32469/10355/5868
    Degree
    M.S.
    Thesis Department
    Food science (MU)
    Rights
    Access is limited to the campus of the University of Missouri--Columbia.
    Collections
    • Food Science electronic theses and dissertations (MU)
    • 2006 MU theses - Access restricted to MU

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