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Application of Natural, Non-Nutritive, High-Potency Sweeteners and Sugar

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Application of Natural, Non-Nutritive, High-Potency Sweeteners and Sugar APPLICATION OF NATURAL, NON-NUTRITIVE, HIGH-POTENCY SWEETENERS AND SUGAR ALCOHOLS INDIVIDUALLY AND IN COMBINATION IN AN ACIDIFIED PROTEIN BEVERAGE MODEL A Thesis presented to the Faculty of the Graduate School at the University of Missouri-Columbia In Partial Fulfillment of the Requirements for the Degree Master of Science by WEN ZHANG Dr. Ingolf Gruen, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled APPLICATION OF NATURAL, NON-NUTRITIVE, HIGH-POTENCY SWEETENERS AND SUGAR ALCOHOLS INDIVIDUALLY AND IN COMBINATION IN AN ACIDIFIED PROTEIN BEVERAGE MODEL presented by Wen Zhang, a candidate for the degree of Master of Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Ingolf Gruen, Food Science Dr. Andrew Clarke, Food Science Dr. Heather Leidy, Nutrition & Exercise Physiology Dr. Koushik Adhikari, Department of Human Nutrition, Kansas State University ACKNOWLEDGEMENTS I would like to thank Dr. Ingolf Gruen for all his support and guidance throughout all of my academic endeavors. I could not ask for a better mentor. I accredit you for my interest in the field of sensory science and ingredients application. You are always open- minded to any conversation related to my research and career development. Your faith in me strengthens my desire and confidence not only on the project, but also on career matters. Although my time at the University of Missouri is finished, I will keep in touch with you, my best advisor, to have a long-term relationship in the future. To my committee members, Dr. Andrew Clarke, Dr. Heather Leidy, and Dr. Koushik Adhikari, thank you for all of your suggestions and feedback regarding my project. I also appreciate Dr. Clarke for allowing me using the food safety lab, and Dr. Adhikari for his great assistance on Principal Component Analysis with SAS codes. To all my panelists in the acceptance test, equivalent sweetness test with magnitude estimation scale, and quantitative descriptive analysis, thank you so much for your support and participant. I could not make my project keep moving forward without the help from you. I would like to give special thanks to my twelve panelists in magnitude estimation test and eleven panelists in quantitative descriptive analysis. Due to my large number of treatments and triplicates, all of you spent a long time on sensory trainings and tests. Thank you for your great cooperation and efforts which helped me make the progress on my project. ii I want to say thank you to all students and Lakdas Fernando in Dr. Gruen’s lab. You always encouraged me and cheered me up when I got pressures from the heavy lab work. Also, I would like to express my thanks to Dr. Mark Ellersieck and JoAnn Lewis. Thanks for your patience related to my statistical questions, and your assistance on recruiting panel and ordering ingredients. To all my friends in Columbia, I am always grateful to have you in my life. The memory and time we shared are enjoyable and happy. I will cherish our friendship forever. Last but not least, please let me express my sincere appreciation to my parents. Thanks for all of your support and encouragement throughout my life. Without you, I cannot make it here. I love you! iii TABLE OF CONTENTS ACKNOLODGEMENTS ........................................................................................................... ii LIST OF FIGURES ................................................................................................................. vii LIST OF TABLES .................................................................................................................. viii ABSTRACT ............................................................................................................................ ix CHAPTER 1. INTRODUCTION ....................................................................................................... 1 References .............................................................................................................. 5 2. LITERATURE REVIEW ............................................................................................... 6 2.1 Sweeteners ....................................................................................................... 6 2.1.1 Nutritive Sweeteners ......................................................................... 6 2.1.1.1 Sucrose ................................................................................ 7 2.1.1.2 High Fructose Corn Syrup ................................................... 8 2.1.1.3 Sugar Alcohols ..................................................................... 9 2.1.2 Non-nutritive Sweeteners ................................................................ 19 2.1.2.1 Natural Non-nutritive Sweeteners.................................... 20 2.1.2.2 Artificial Non-nutritive Sweeteners .................................. 23 2.2 Sweet-sensing Receptors ................................................................................ 28 2.3 Sensory Profiles in Beverages ......................................................................... 30 2.3.1 Whey Protein Beverages .................................................................. 30 2.3.2 Other Beverages .............................................................................. 31 2.3.2.1 Sweetness Intensity of Sweeteners .................................. 31 iv 2.3.2.2 Other Sensory Attributes .................................................. 32 References ............................................................................................................ 35 3. DETERMINATION OF THE IDEAL SUCROSE CONCENTRATION .............................. 46 3.1 Introduction .................................................................................................... 46 3.2 Materials & Methods ...................................................................................... 47 3.2.1 Preparation of Protein Beverages .................................................... 47 3.2.2 Sensory Test ..................................................................................... 48 3.2.3 Data Analysis .................................................................................... 49 3.3 Results & Discussion ....................................................................................... 50 References ............................................................................................................ 57 4. DETERMINATION OF SWEETNESS EQUIVALENCE OF INDIVIDUAL SWEETENERS RELATIVE TO 10.1% W/V SUCROSE ...................................................................... 58 4.1 Introduction .................................................................................................... 58 4.2 Materials & Methods ...................................................................................... 59 4.2.1 Preparation of Protein Beverages .................................................... 59 4.2.2 Sensory Evaluation ........................................................................... 61 4.2.2.1 Prescreening ..................................................................... 61 4.2.2.2 Training ............................................................................. 63 4.2.2.3 Sensory Test ...................................................................... 64 4.2.3 Data Analysis ................................................................................... 65 4.3 Results & Discussions ..................................................................................... 66 4.3.1 Power Function of Each Individual Sweetener ................................ 66 4.3.2 Sweetness Equivalence of Each Individual Sweetener .................... 69 References ............................................................................................................ 75 v 5. THE SENSORY PROFILE OF ACIDIFIED PROTEIN BEVERAGES SWEETENED BY SUGAR ALCOHOLS AND NATURAL, HIGH-INTENSITY SWEETENERS INDIVIDUALLY AND IN COMBINATION ........................................................................................ 77 5.1 Introduction .................................................................................................... 77 5.2 Materials & Methods ...................................................................................... 79 5.2.1 Preliminary Test ............................................................................... 79 5.2.2 Preparation of Protein Beverages .................................................... 80 5.2.3 Sensory Evaluation ........................................................................... 82 5.2.3.1 Training ............................................................................. 82 5.2.3.2 Sensory Test ...................................................................... 86 5.2.4 Data Analysis .................................................................................... 87 5.3 Results & Discussion ....................................................................................... 89 5.3.1 Sensory Profile of Protein Beverages Sweetened by Individual Sweeteners ............................................................................................... 89 5.3.2 Sensory Profile of Protein Beverages Sweetened by Sweetener Combinations ............................................................................................ 96 5.3.3 Principal Component Analysis ......................................................
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