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dc.contributor.authorGianella, Christine Lee
dc.date.accessioned2014-03-04T21:01:46Z
dc.date.available2014-03-04T21:01:46Z
dc.date.issued2013-05
dc.identifier.othergianella_christine_l_201305_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/gianella_christine_l_201305_ms
dc.identifier.urihttp://hdl.handle.net/10724/28741
dc.description.abstractSouthern highbush blueberries were evaluated for sensory quality and acceptability by a descriptive panel as well as consumer panels. Crisp-flesh and non-crisp flesh varieties were evaluated. Results from this study were used to validate mathematical models developed previously for predicting acceptability. In addition, the different varieties of blueberries were used in blueberry pie formulations to determine whether consumers could detect a difference in formulations. Sensory and consumer testing show that consumers will be accepting to the firmer flesh blueberries for fresh consumption. The mathematical model for predictive quality was validated. Also, consumers were unable to detect differences in pies baked with fresh berries from those with non-crisp flesh fruit.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectsouthern highbush blueberries, sensory evaluation, consumer acceptability, blueberry pies, crisp-flesh
dc.titleSensory quality and consumer acceptability of southern highbush blueberry cultivars
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRobert Shewfelt
dc.description.committeeRobert Shewfelt
dc.description.committeeHong Zhuang
dc.description.committeeYen-Con Hung


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