Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates

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dc.contributor.advisor Dr. MaryAnne Drake, Committee Chair en_US
dc.contributor.advisor Dr. L.A. Jaykus, Committee Member en_US
dc.contributor.advisor Dr. T.H. Sanders, Committee Member en_US
dc.contributor.author Russell, Tara Alexandra en_US
dc.date.accessioned 2010-04-02T17:53:00Z
dc.date.available 2010-04-02T17:53:00Z
dc.date.issued 2004-09-15 en_US
dc.identifier.other etd-09152004-101614 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/76
dc.description.abstract In previous years, whey was treated as an insignificant by-product of cheese making, used mainly in animal feed or discarded. Whey and whey components, particularly whey proteins, are now viewed as valuable ingredients due to recent discoveries of functional and bioactive roles. Production and application of soy protein has also increased in recent years. Characterization and comparison of the flavor properties of these value-added ingredients is needed to identify specific ingredient applications and marketing strategies. The goal of this study was to develop a sensory lexicon for whey and soy proteins, and to subsequently identify and compare the descriptive sensory properties of whey and soy proteins. Consumer perception of these products was also investigated. Twenty-four descriptive sensory attributes were identified to evaluate appearance, flavor, and texture/mouthfeel. Following development of the lexicon, twenty-two samples (14 whey proteins and 8 soy proteins) were selected for descriptive sensory analysis. Proteins were rehydrated (10 % solids, (w/v)) and evaluated in triplicate by a highly trained sensory panel (n=10) trained to use the developed language. Results were analyzed by univariate and multivariate analysis of variance. Both whey and soy proteins were differentiated using the identified language (p<0.05). Different sensory attributes distinguished whey proteins from soy proteins. Consumers were knowledgeable of distinct health benefits of dairy and soy products. These results will enhance ongoing research and product development with these nutritional and functional ingredients. en_US
dc.rights I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. en_US
dc.subject whey protein concentrate en_US
dc.subject whey protein isolate en_US
dc.subject soy protein concentrate en_US
dc.subject soy protein isolate en_US
dc.subject descriptive analysis en_US
dc.subject sensory analysis en_US
dc.title Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates en_US
dc.degree.name MS en_US
dc.degree.level thesis en_US
dc.degree.discipline Food Science en_US


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