Development of Low-Fat Sugar-Free Orange Sherbet Containing Soy Protein
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Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2002 Development of low-fat sugar-free orange sherbet containing soy protein Jonathan Aaron Walker Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Life Sciences Commons Recommended Citation Walker, Jonathan Aaron, "Development of low-fat sugar-free orange sherbet containing soy protein" (2002). LSU Master's Theses. 3025. https://digitalcommons.lsu.edu/gradschool_theses/3025 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. DEVELOPMENT OF LOW-FAT SUGAR-FREE ORANGE SHERBET CONTAINING SOY PROTEIN A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College In partial fulfillment of the Requirements for the degree of Master of Science in The Department of Food Science by Jonathan Aaron Walker B.S., Louisiana State University, 2000 December 2002 ACKNOWLEDGEMENTS First of all, I would like to thank Dr. Witoon Prinyawiwatkul, my Major Professor, for his patience, guidance and advice throughout this project. He has been a great help, an inspiration, and both a teacher and a dear friend. I want to extend special thanks to Melissa Durham who helped me tremendously with the product preparation of both consumer study one and two. Without her help this project would not have been possible. I would also like to extend thanks to Noemi Pavon, Sirisha Sonti, and Cate Munene, graduate students from the Department of Food Science, for their gracious help during consumer study one and two. Dr. Barry Moser and Xiaomei Zhu, from the Department of Experimental Statistics, were very generous with advice regarding data analysis and interpretation for the consumer responses of study one and two. I am grateful to Chuck Boeneke, manager of the LSU Creamery, for allowing me to use the equipment in the Louisiana State Univeristy Creamery. I also offer thanks to my committee members, Dr. Michael Moody and Dr. Joan King, for their help in reviewing my thesis and offering suggestions for improvement. Finally, I would like to express my appreciation to my parents, Frank and Bobbie Walker, for their love and financial support during my graduate program. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ............................................................................................................ ii LIST OF TABLES ..........................................................................................................................vi ABSTRACT................................................................................................................................. viii CHAPTER 1. INTRODUCTION................................................................................................. 1 CHAPTER 2. REVIEW OF LITERATURE ................................................................................ 4 2.1 Sherbet ................................................................................................................................. 4 2.1.1 Formulations ................................................................................................................. 6 2.1.2 Regulations.................................................................................................................... 7 2.2 Sucralose .............................................................................................................................. 9 2.2.1 Use in Sherbets/Related Products ................................................................................. 9 2.2.2 Physical and Chemical Properties............................................................................... 10 2.2.3 Sensory Properties ...................................................................................................... 13 2.2.4 Shelf-Life .................................................................................................................... 14 2.2.5 Safety.......................................................................................................................... 15 2.3 Acesulfame-K .................................................................................................................... 19 2.3.1 Use in Sherbets/Related Products ............................................................................... 19 2.3.2 Chemical Properties .................................................................................................... 19 2.3.3 Sensory Properties ...................................................................................................... 23 2.3.4 Shelf-Life .................................................................................................................... 24 2.3.5 Safety.......................................................................................................................... 24 2.4 Soy Protein......................................................................................................................... 28 2.4.1 Properties .................................................................................................................... 28 2.4.2 Chemical Properties .................................................................................................... 30 2.4.3 Sensory Properties ...................................................................................................... 31 2.5 Product Optimization......................................................................................................... 31 2.5.1 Data Analysis .............................................................................................................. 35 2.5.1.1 Linear Programming ............................................................................................ 36 2.5.1.2 Mixture Design .................................................................................................... 36 2.5.1.3 Multiple Regression............................................................................................. 36 2.5.1.4 Response Surface Methodology (RSM) .............................................................. 37 CHAPTER 3. A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEIN: PRODUCT ACCEPTANCE AND MARKET OPPORTUNITY DRIVEN BY SPECIFIC CONSUMER SENSORY ATTRIBUTES.................................................................. 38 3.1 Introduction........................................................................................................................ 38 3.2 Materials and Methods....................................................................................................... 39 3.2.1 Soy Protein Isolate ...................................................................................................... 39 3.2.2 Sherbet Preparation..................................................................................................... 39 3.2.3 Experimental Design and Consumer Tests ................................................................. 42 3.2.4 Statistical Analysis ...................................................................................................... 44 iii 3.3 Results and Discussion...................................................................................................... 44 3.3.1 Consumer Characteristics ........................................................................................... 44 3.3.2 Consumer Acceptability.............................................................................................. 49 3.3.3 Acceptability and Purchase Intent............................................................................... 51 3.3.4 Overall Product Differences – Pooled Within Canonical Structure r’s ...................... 54 3.3.5 Logistic Regression vs. Predictive Discriminant Analysis for Acceptance and Purchase Intent ...................................................................................................................... 54 3.3.6 Logistic Regression Analysis for Acceptability ......................................................... 59 3.3.7 Logistic Regression Analysis for Purchase Intent ...................................................... 63 3.3.8 Logistic Regression Analysis for Purchase Intent with Soy Protein .......................... 64 3.4 Conclusion......................................................................................................................... 64 CHAPTER 4. A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEIN BELOW OR ABOVE THE FDA REQUIREMENT : PRODUCT ACCEPTANCE AND MARKET OPPORTUNITY DRIVEN BY SPECIFIC CONSUMER SENSORY ATTRIBUTES .............................................................................................................................. 68 4.1 Introduction........................................................................................................................ 68 4.2 Materials and Methods....................................................................................................... 69 4.2.1 Soy Protein Concentrate ............................................................................................. 69 4.2.2 Sherbet Preparation....................................................................................................