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dc.contributor.authorHoward, Brandy Martin
dc.date.accessioned2014-03-04T16:21:12Z
dc.date.available2014-03-04T16:21:12Z
dc.date.issued2008-12
dc.identifier.otherhoward_brandy_m_200812_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/howard_brandy_m_200812_ms
dc.identifier.urihttp://hdl.handle.net/10724/25206
dc.description.abstractUsing partially defatted peanut flour, two new products were formulated and analyzed for physical and sensory properties to determine ingredient functionality and consumer acceptability. Peanut flour was used to replace up to 50% of durum wheat flour in spaghetti noodles. Sensory analysis determined that the optimum parameters for peanut pasta include 35-45% peanut flour replacing durum wheat semolina and a drying temperature between 60 and 71 C. Peanut flour was also used to create an instant shake-type beverage powder. A fine-milling process created a powder with small particles, so as to impart a smooth mouth-feel in the liquid beverage. Sensory evaluation of various mixtures determined that consumers preferred the beverage mix to contain approximately equal parts of peanut flour, sugar, and dry milk powder. Overall, the formulation processes were quite successful.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectpeanut flour
dc.subjectinstant beverage
dc.subjectpasta
dc.subjectspaghetti
dc.subjectcarrageenan
dc.subjectprotein
dc.subjectmixture design
dc.subjectresponse surface
dc.titleFormulation of new food products using peanut flour and evaluation of their physical and sensory properties
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorYen-Con Hung
dc.description.committeeYen-Con Hung
dc.description.committeeRobert Phillips
dc.description.committeeManjeet Chinnan


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