Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods

The first objective for this research was to formulate and produce a set of model high protein extruded snack foods varying by protein level and protein type, incorporating enough protein to meet the health claims stated above. Secondly, the snacks were evaluated in a consumer acceptance test to understand the effect of the independent variables, protein level and protein type, on overall acceptance. Following this, the snacks were evaluated by a descriptive analysis panel, which was trained to quantify sensory aspects of the products that differentiated in terms of appearance, taste, texture, etc. In addition, the snacks were profiled using a battery of instrumental food analysis techniques to understand how the independent variables affect the physico- chemical properties of the snacks. These measures were repeated after a six-month storage period in ambient conditions (~22°C), to understand the changes the snacks underwent during a typical shelf life. These results were analyzed together to understand how various sensory and physico-chemical characteristics may be responsible for affecting consumer liking, and how that may change over a six-month storage period.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Kreger, Joseph W.

Contributors dc:contributor

• Lee, Soo-Yeun

• Sensory evaluation
• extrusion
• high protein

Statement dc:rights

• Copyright 2011 Joseph W. Kreger

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/26046

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/26046