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University of Illinois at Urbana-Champaign
Development and processing of intermediate moisture, shelf-stable condensed sweetened soy concentrates
Abstract
dc:descriptionSeveral model systems were designed to develop intermediate moisture shelf-stable products. These systems were designed using whole soy and desludged soy slurries. Four nutritive sweeteners namely sucrose, glucose, fructose and sucrose:glucose (7:3) were the major component and the soy solid content of these models varied from 10 to 30%. The modified Smith equation was used to calculate the quantity of each component in the model systems. The quantity of total water in the soy systems was calculated at an aw of 0.86, the lower limit of spoilage.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2011
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Khan, Rafiullah
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- Copyright 1989 Khan, Rafiullah
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
-
AAI9010917
(UMI)AAI9010917 - OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/23417