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Description
Title: | Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems |
Author(s): | Mentavlos, Anastasia A. |
Doctoral Committee Chair(s): | Klein, Barbara P. |
Department / Program: | Food Science and Human Nutrition |
Discipline: | Food Science and Human Nutrition |
Degree Granting Institution: | University of Illinois at Urbana-Champaign |
Degree: | Ph.D. |
Genre: | Dissertation |
Subject(s): | Agriculture, Food Science and Technology |
Abstract: | Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample. |
Issue Date: | 2003 |
Type: | Text |
Language: | English |
Description: | 190 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003. |
URI: | http://hdl.handle.net/2142/83685 |
Other Identifier(s): | (MiAaPQ)AAI3101922 |
Date Available in IDEALS: | 2015-09-25 |
Date Deposited: | 2003 |
This item appears in the following Collection(s)
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Dissertations and Theses - Food Science and Human Nutrition
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Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois