The Resource Recommendations for the development of concentrated cocktail mixers : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Hayley McIvor

Recommendations for the development of concentrated cocktail mixers : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Hayley McIvor

Label
Recommendations for the development of concentrated cocktail mixers : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
Recommendations for the development of concentrated cocktail mixers
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Hayley McIvor
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
This project was to develop concentrated cocktail mixers made of natural ingredients, including Primal Essence flavourings, and of low calorific value whilst having an authentic taste. Market research found that there were currently no products that match this profile. However, a similar product was identified: The Kraft Mio beverage. Three cocktail mixers were developed, which replicated the flavours of traditional Mojitas, Margaritas and Seasonal cocktails. The main focus in the development of the cocktail mixers was the use of Primal Essence flavouring ingredients. The flavours used in these formulations were Lime, Spearmint, Orange, Cinnamon and Ginger. Apart from flavours other ingredients in the concentrates include water, potassium sorbate, sugar syrup, stevia and citric acid. Shelf life testing revealed mould growing in the samples. This led to the addition of potassium sorbate to the final formulations to prevent microbial spoilage. The addition of alcohol to the formulations proved to be overwhelming to the flavours. This led to stevia and some sugar syrup addition to reduce the impact of the alcohol with the stevia needed to keep the calorific value low. It is recommended that a pure mint flavour is developed for use in the final mojito product (as opposed to the spearmint flavour currently used) in order to better replicate the flavour of traditional mojitos. It is also recommended that further shell life testing is conducted to determine whther the potassium sorbate is effective at controlling microbial spoilage and thether there is any separation in the concentrated formulations. Sensory testing should also be conducted with the proposed final formulations--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
McIvor, Hayley
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
  • illustrations
  • forms
Index
no index present
Literary form
non fiction
Nature of contents
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Drink concentrates
  • Cocktails
Target audience
specialized
Label
Recommendations for the development of concentrated cocktail mixers : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Hayley McIvor
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; Market review ; Samples ; Extraction process ; Water solubility ; Potential cocktail mixers ; Form of final product ; Dosages ; Conclusion -- Materials and methods ; Results and discussion. Survey ; Experimental work ; Sensory ; Final formulations -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
xi, 108 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Recommendations for the development of concentrated cocktail mixers : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Hayley McIvor
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; Market review ; Samples ; Extraction process ; Water solubility ; Potential cocktail mixers ; Form of final product ; Dosages ; Conclusion -- Materials and methods ; Results and discussion. Survey ; Experimental work ; Sensory ; Final formulations -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
xi, 108 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

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