A novel approach to structure generation for texture improvement in a soymilk-dairy gel

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A novel approach to structure generation for texture improvement in a soymilk-dairy gel

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dc.contributor.advisor Corredig, Milena
dc.contributor.advisor Duizer, Lisa
dc.contributor.author Grygorczyk, Alexandra
dc.date 2012-08-30
dc.date.accessioned 2012-09-06T18:55:59Z
dc.date.available 2012-09-06T18:55:59Z
dc.date.issued 2012-09-06
dc.identifier.uri http://hdl.handle.net/10214/3933
dc.description.abstract The current study attempts to improve the texture properties of a fermented product containing soymilk and milk. Preferred Attribute Elicitation (PAE) was examined as a novel sensory methodology for extracting important attributes influencing consumer liking. This method was applied on commercial yogurt products, and it was determined that texture was important to consumer acceptance, and that texture attributes such as graininess and runny texture were detrimental to consumer liking. Outcomes of the PAE method were compared to those obtained from a conventional trained panel method. It was determined that the PAE method was able to characterize the product textures in a meaningful way, resulting in a product map that closely resembled that obtained by the trained panel method. A mixed protein network was then generated, and simultaneous gelation of both soy and dairy proteins lead to an improved gel structure as compared to gelation of either soy or dairy proteins alone in the mixed system. In addition, it was determined that the presence of homogenized fat globules in the network resulted in fermented products with increased mouthcoating and thickness, particularly when cream was homogenized with dairy milk, with or without soymilk in the mix. It was noted that the order of homogenization (cream with either soymilk, milk alone or with the mix) affected the size and number of aggregates as well as number of interconnecting strands. Additionally, aggregation of milk proteins before soy proteins generated gels with higher slipperiness and fattiness perceptions than gels made from simultaneous milk and soy protein aggregation. This study suggested that it is possible to generate desirable texture properties from a mixture of soy protein and milk proteins, and that it is of fundamental importance to fine tune the structure within the matrix to obtain optimal texture perception. en_US
dc.description.sponsorship NSERC, Soybean Utilization Fund en_US
dc.language.iso en en_US
dc.rights.uri http://creativecommons.org/licenses/by/2.5/ca/ *
dc.subject soymilk en_US
dc.subject dairy en_US
dc.subject sensory en_US
dc.subject gelation en_US
dc.subject texture en_US
dc.subject milk en_US
dc.title A novel approach to structure generation for texture improvement in a soymilk-dairy gel en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.department Department of Food Science en_US


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http://creativecommons.org/licenses/by/2.5/ca/ Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/2.5/ca/

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