Coverart for item
The Resource The interactions of steviol glycosides and texture in juice beverages : a study using the methodology of temporal dominance of sensations : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Kimberley Stanley

The interactions of steviol glycosides and texture in juice beverages : a study using the methodology of temporal dominance of sensations : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Kimberley Stanley

Label
The interactions of steviol glycosides and texture in juice beverages : a study using the methodology of temporal dominance of sensations : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
The interactions of steviol glycosides and texture in juice beverages
Title remainder
a study using the methodology of temporal dominance of sensations : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Kimberley Stanley
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Weight management is becoming an increasingly important issue in the development of foods and beverages, as consumers demand healthier and lower-calorie products. Stemming from this demand has been an increased awareness of alternative sweeteners that can be used in partial or full substitution of sucrose. A key area of use for these sweeteners is in the beverage industry, and this study focuses on their use within juices. A novel, alternative sweetener type that has generated much interest recently, is steviol glycosides. Steviol glycosides, more commonly known as Stevia, produce the undesirable aftertastes of bitterness, liquorice and menthol, and these are currently limiting its commercial useage. Masking these undesirable flavours using texture present in juice beverages, whilst having a minimal effect on sweetness perception, was therefore determined the focus of this study--Abstract
Cataloging source
PU
http://library.link/vocab/creatorName
Stanley, Kimberley
Degree
B. Food Tech. (Hons)
Dissertation year
2012
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Stevioside
  • Nonnutritive sweeteners
  • Fruit juices
Label
The interactions of steviol glycosides and texture in juice beverages : a study using the methodology of temporal dominance of sensations : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Kimberley Stanley
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Sweeteners ; Steviol glycosides ; Congruent interactions between sweeteners and texture ; Sensory techniques ; Identification of techniques previously used in juice beverage studies ; Conclusion -- Methodology. Panellist screening and selection ; Experiment one ; Expriment two ; Data analysis -- Results. Experiment one: Model juice systems ; Experiment two: real juice systems -- Discussion -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
viii, 81, 11 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
The interactions of steviol glycosides and texture in juice beverages : a study using the methodology of temporal dominance of sensations : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Kimberley Stanley
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Sweeteners ; Steviol glycosides ; Congruent interactions between sweeteners and texture ; Sensory techniques ; Identification of techniques previously used in juice beverage studies ; Conclusion -- Methodology. Panellist screening and selection ; Experiment one ; Expriment two ; Data analysis -- Results. Experiment one: Model juice systems ; Experiment two: real juice systems -- Discussion -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
viii, 81, 11 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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