Please sign in to WorldCat

Don't have an account? You can easily create a free account.

Home

WorldCat Home About WorldCat Help Get E-mail Updates Feedback WorldCat Blog

Search

Search for Library Items Search for Lists Search for Contacts

Create lists, bibliographies and reviews: or

Cite/Export

Cite/Export

Copy a citation

APA

Chicago (Author-Date)

Harvard

MLA

Turabian

Export a citation
Export to RefWorks Export to EndNote Cancel
Note: Citations are based on reference standards. However, formatting rules can vary widely between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, institution or organization should be applied.
Print
E-mail

E-mail

All fields are required.

The E-mail Address(es) field is required. Please enter recipient e-mail address(es).

The E-mail Address(es) you entered is(are) not in a valid format. Please re-enter recipient e-mail address(es).
Enter recipient e-mail address(es): Separate multiple addresses with commas (,)
The name field is required. Please enter your name.
Enter your name:
Your e-mail address is required. Please enter your e-mail address.

Your e-mail address you entered is not in a valid format. Please re-enter your e-mail address.
Enter your e-mail address: Subject:
The E-mail message field is required. Please enter the message.
E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/50612060 Title: Development and optimization of peanut soy spread Author: Nancy Joy Dubost Publisher: 2001. OCLC:50612060

The ReCaptcha terms you entered were incorrect. Please try to match the 2 words shown in the window, or try the audio version.

Cancel
Bookmark & Share
Permalink

Permalink

Copy this URL to link to this page:

Write a review
Rate this item:
- 1
- 2
- 3
- 4
- 5

Development and optimization of peanut soy spread

Preview this item

More like this

Similar Items

Development and optimization of peanut soy spread

Author:	Nancy Joy Dubost
Publisher:	2001.
Edition/Format:	eBook : Thesis/dissertation : English
Summary:	Peanuts and soybeans have recently gained publicity due to their health benefits. A 3 þ 3 þ 3 factorial design was used in formulating peanut soy spread (PSS). Based on results from the TA-XT2 Texture Analyserʼ and predicted values of commercial products and PSS, the optimal combination of ingredients for PSS was determined and developed. Two textural parameters studied were influenced by the interaction of isolated Read more... Peanuts and soybeans have recently gained publicity due to their health benefits. A 3 þ 3 þ 3 factorial design was used in formulating peanut soy spread (PSS). Based on results from the TA-XT2 Texture Analyserʼ and predicted values of commercial products and PSS, the optimal combination of ingredients for PSS was determined and developed. Two textural parameters studied were influenced by the interaction of isolated soy protein and stabilizer. Using instrumental analysis (I) significant differences were found between textural parameters of three PSS and two commercial treatments (a = 0.05). Descriptive analysis (D) indicated significant differences existed between the treatments. Consumer acceptability (C) testing indicated commercial treatment and three PSS were acceptable. A mathematical relationship (R2 = 0.5) existed between the cohesiveness (I) and cohesiveness (D), cohesiveness (I) and adhesiveness (D), gumminess (I) and adhesiveness (D), adhesiveness (I) and adhesiveness (D), aroma (D) and (C), and aroma and mouthcoating and superior quality.
Rating:

Get this item

Borrow / obtain a copy

View online

Resource	Description
purl.galileo.usg.edu

Borrow or obtain a copy

Finding libraries that hold this item...

Details

Material Type:	Thesis/dissertation, Internet resource
Document Type:	Internet Resource
All Authors / Contributors:	Nancy Joy Dubost Find more information about:
OCLC Number:	50612060
Notes:	Directed by Ronald R. Eitenmiller. Includes articles submitted to Journal of texture studies, and Journal of food quality.
Description:	vi, 106 leaves : ill.
Responsibility:	by Nancy Joy Dubost.

Abstract:

Peanuts and soybeans have recently gained publicity due to their health benefits. A 3 þ 3 þ 3 factorial design was used in formulating peanut soy spread (PSS). Based on results from the TA-XT2 Texture Analyserʼ and predicted values of commercial products and PSS, the optimal combination of ingredients for PSS was determined and developed. Two textural parameters studied were influenced by the interaction of isolated soy protein and stabilizer. Using instrumental analysis (I) significant differences were found between textural parameters of three PSS and two commercial treatments (a = 0.05). Descriptive analysis (D) indicated significant differences existed between the treatments. Consumer acceptability (C) testing indicated commercial treatment and three PSS were acceptable. A mathematical relationship (R2 = 0.5) existed between the cohesiveness (I) and cohesiveness (D), cohesiveness (I) and adhesiveness (D), gumminess (I) and adhesiveness (D), adhesiveness (I) and adhesiveness (D), aroma (D) and (C), and aroma and mouthcoating and superior quality.

You:	Sign In \| Register \| My WorldCat \| My Lists \| My Watchlist \| My Reviews \| My Tags \| My Saved Searches
WorldCat:	Home \| About \| Help \| Get E-mail Updates \| Feedback \| Search \| WorldCat Blog

More like this

Similar Items

Development and optimization of peanut soy spread

Get this item

View online

Borrow or obtain a copy

Details

Abstract:

Reviews

Tags

Similar Items