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

Sensory evaluation;extrusion;high protein

Kreger, Joseph W. ; Lee ; Soo-Yeun

关键词: Sensory evaluation;    extrusion;    high protein;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/26046/Kreger_Joseph.pdf?sequence=1&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

The first objective for this research was to formulate and produce a set of modelhigh 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.