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Product Formulation and Consumer Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2008 Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions Vishal Kumar Royyala Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Royyala, Vishal Kumar, "Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions" (2008). Theses and Dissertations. 3646. https://scholarsjunction.msstate.edu/td/3646 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS By Vishal Kumar Royyala A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science and Technology in the Department of Food Science, Nutrition and Health Promotion Mississippi State, Mississippi December 2008 Copyright by Vishal Kumar Royyala 2008 PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS By Vishal Kumar Royyala Approved: _______________________________________ _____________________________ Patti C. Coggins J. Byron Williams Assistant Research Professor Assistant Professor Food Science, Nutrition and Health Promotion Food Science, Nutrition and Health Promotion (Director of Thesis) (Committee Member) (Committee Member) _______________________________________ _____________________________ James M. Martin Juan L. Silva Assistant Professor Graduate Coordinator, and Professor Food Science, Nutrition and Health Promotion Food Science, Nutrition and Health Promotion (Committee Member) _______________________________________ Melissa Mixon Interim Vice President, Division of Agriculture, Forestry and Veterinary Medicine, Director, Mississippi Agriculture and Forestry Experiment Station Dean of College of Agriculture and Life Sciences Name: Vishal Kumar Royyala Date of Degree: December 5, 2008 Institution: Mississippi State University Major Field: Food Science Major Professor: Dr. Patti C. Coggins Title of Study: PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS Pages in Study: 158 Candidate for Degree of Master of Science The objectives of this research were to compare different types of cocoa and chocolates in the formulation of processed chocolate cheese and aged Cheddar cheese, and to evaluate sensory, physical, chemical and quality parameters of each. Four different varieties of chocolates were utilized along with other ingredients to prepare processed chocolate cheeses and were tested for consumer acceptability for their basic and critical attributes. Chocolate chips of four different types and proportions were incorporated into Cheddar cheese curd, ripened for 105 days, and a trained panel evaluated the sensory parameters. Results indicated that processed chocolate cheese made with Bordeaux chocolate was preferred the most by consumers, followed by those prepared with Ghirardelli, German and Dutch chocolates, respectively. This research provides a platform to pioneer the study of the sensory profiles of the processed chocolate cheeses. Development of a lexiconal study for the Cheddar cheeses with chocolate chips is also necessitated. Keywords: Cheddar cheese, chocolate, processed chocolate cheese, aged Cheddar cheese, chocolate chip inclusions. DEDICATION I dedicate this manuscript to my beloved father Ashok Royyala, for his constant endeavor to motivate me to pursue higher education and his sacrifices to bring meaning to my life. I would also like to dedicate this work to my loving mother Yashoda Royyala for her understanding and tremendous belief in me and for relentlessly persuading me and telling me “who I am”. The dedication is also to Ashley N. Pollard, who has been instrumental in shaping my individuality during my Master’s degree, enabling me to be a responsible individual through her remarkable help which drove in me a constant burning desire “to achieve more” and to have an appreciation for my work. I would also like to dedicate this work to my friends Mr. Vinay Thotakura, Mr. Somayajulu Lanka, Mr. Nanda Joginapalli, Mr. Dileep Godavarthi, and Mr. Chinni Yalamanchili, to whom I will always be indebted for their help to shower concern upon me. Without Dr. Douglas Marshall’s good advice and his amazing ability to transcend to touch my problems I faced as a student, this work could not have been possible and he deserves every bit of my dedication for being a reason for all of my work. The amount of concern that Dr. Patti C. Coggins showed during the tough times that I have been through to finish my thesis and her kind heartedness towards the students makes me feel as if I owe this dedication completely to her. ii ACKNOWLEDGEMENTS The author would like to convey his genuine appreciation to various people who assisted and influenced me to successfully accomplish the writing of my Masters’ thesis. First, I must thank Mr. Joseph Andol whose moral support fueled my enthusiasm to successfully finish my writing and had a significant contribution on my work. His contribution is reflected in the following document. Sir, you motivated me, helped me with the statistics, channeled my energy in the right path, and most notably, you taught me the beauty of organizing my thoughts to be manifested into actions. I have a higher regard for all of my enthusiastic panelists for participating in the descriptive study; your commitment to go through such rigorous sessions that spanned during the 45 day period was really appreciated. All of my panelists, namely, Dr. Patti C. Coggins, Dr. Byron Williams, Ms. Julie Wilson, Ms. April Gandy, Ms. Ashley Pollard and Mr. Jovy Duran, put in a great deal of energy to bring life to each and every panel. Dr. Williams, your suggestions were invaluable and were very thought provoking. Thanks to April and Ashley, who constantly kept me informed with what was happening during the panels and updated my knowledge on the descriptive sensory language from time to time. I want to especially thank Julie Wilson, Dr. Coggins, and Dr. Williams for leading the panels and taking the initiative whenever possible to run the panels smoothly in an educative way. iii I sincerely thank Ms. Julie Wilson for enabling me to smoothly proceed through the entire process of the experimental part of my research. Your authority over the subject matter is quite undeniable, and your constructive criticism will definitely help me in the future to be a better researcher and to be an asset to any organization that I might work for. I owe an exceptional degree of gratitude to my long term friend Samala Aditya (Sammy) for constantly supporting and morally uplifting me each and every moment. Sammy, with your funny nature, you charged up the whole environment around you and you kept me on my toes all the time. I also thank our duo friends Jovy Duran and April Gandy for being very helpful and understanding. Jovy Duran, with his amazing ability to go beyond what is seen and to comprehend the observed, always helped me to notice the much neglected matters. In addition, April Gandy with her awesome communication skills and with her untiring listening skills, provided me with a great deal of common sense to organize my research work. A special mention and a thank you note for Husniye Imamoglu for being the forerunner in her research work, for being able to help me out with the statistical data and for spending countless hours encouraging me to finish the work. I am very grateful for the moral support that I had received from Kai-Ts’ung Yang. The significant help that I had received from my other lab mates Rosa Hwang, Ye Tian, Shweta Kumari, Robert Anderson, Mahitha Paka and Nick Buskens is also very unforgettable and many thanks to each one of you. I also feel that without Dr. Wes Schilling’s and Dr. Dennis Rowe’s help this thesis would not have taken its present shape, and I am greatly obliged to both of their iv generosity for extending their help with statistical methods to analyze the experimental data of my work. I sincerely thank Dr. Igathinathane Cannayen and Dr. Lester Pordesimo for all their help to let me pass through the tough situations. My gratitude to Vamshidhar Battula whose patience articulated the significance of the statistical concepts reflected in this work. My deep gratefulness to Alessandra Pham for her willingness to help me, and I thank Vimal Kamadia, Sovann Kin,
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