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dc.contributor.advisorMustapha, Azlineng
dc.contributor.authorSimoes, Isabellaeng
dc.date.issued2006eng
dc.date.submitted2006 Falleng
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 August 29, 2007)eng
dc.descriptionIncludes bibliographical references.eng
dc.descriptionThesis (M.S.) University of Missouri-Columbia 2006.eng
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.eng
dc.description.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.eng
dc.identifier.merlinb59455470eng
dc.identifier.oclc166410017eng
dc.identifier.oclc166410017eng
dc.identifier.urihttps://hdl.handle.net/10355/5868
dc.identifier.urihttps://doi.org/10.32469/10355/5868eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.rightsAccess is limited to the campus of the University of Missouri--Columbia.eng
dc.subject.lcshProbioticseng
dc.subject.lcshOkaraeng
dc.subject.lcshSoy floureng
dc.subject.lcshSoy proteinseng
dc.subject.lcshFood -- Protein contenteng
dc.subject.lcshSoyfoodseng
dc.subject.lcshLactobacillus acidophiluseng
dc.subject.lcshBifidobacteriumeng
dc.titleDevelopment of a novel probiotic fortified protein bareng
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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