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|Title:||Development and processing of intermediate moisture, shelf-stable condensed sweetened soy concentrates|
|Department / Program:||Food Science|
|Degree Granting Institution:||University of Illinois at Urbana-Champaign|
|Subject(s):||Agriculture, Food Science and Technology|
|Abstract:||Several model systems were designed to develop intermediate moisture shelf-stable products. These systems were designed using whole soy and desludged soy slurries. Four nutritive sweeteners namely sucrose, glucose, fructose and sucrose:glucose (7:3) were the major component and the soy solid content of these models varied from 10 to 30%. The modified Smith equation was used to calculate the quantity of each component in the model systems. The quantity of total water in the soy systems was calculated at an aw of 0.86, the lower limit of spoilage.
Some sugar in the systems interacted with the soy component and hence did not sorb its complement of water, therefore, it resulted in a higher aw values than predicted aw. The quantity of interacted amount of specific sugar in these systems were calculated. Shelf-stability in some formulations was achieved by increasing the sugar to water ratio. In specific formulations the desired aw was achieved by adding back amount of interacted sugar calculated for these systems.
The influence of specific sugar, sugar content and soy solid content on the activity, NMR mobility of water and rheological properties of model systems were determined. These parameters were strongly influenced by soy content, sugar/water ratio and specific sweeteners. All systems showed non-Newtonian behavior. The consistency coefficient (apparent viscosity) were influenced by the soy solid content, moisture content, specific sweeteners, polymer to solute ratio and temperature. The flow behavior index (pseudoplasticity) was strongly influenced by soy solid content but not much by specific sweeteners and temperature. The consistency coefficient was lower and flow behavior index was higher for soy systems formulated with desludged soy slurries than whole soy. Fructose and sucrose:glucose (7:3) as sweeteners had favorable influence on lowering aw and viscosity of the systems. The desludged soy sugar system had apparent viscosity in closed range to condensed cow milk.
The whole and desludged soy systems developed with fructose and sucrose:glucose having 15-16% soy solids with aw 0.86 and below, are the recommended formulations due to shelf-stability and reasonable viscosity.
|Rights Information:||Copyright 1989 Khan, Rafiullah|
|Date Available in IDEALS:||2011-05-07|
|Identifier in Online Catalog:||AAI9010917|
This item appears in the following Collection(s)
Dissertations and Theses - Food Science and Human Nutrition
Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois