Stability and Acceptability of Intermediate Moisture Textured Vegetable Protein

168 Pages·2017·10.7 MB·English

by  Helen Sy Yu

UUnniivveerrssiittyy ooff TTeennnneesssseeee,, KKnnooxxvviillllee
TTRRAACCEE:: TTeennnneesssseeee RReesseeaarrcchh aanndd CCrreeaattiivvee
EExxcchhaannggee
Masters Theses Graduate School
3-1972
SSttaabbiilliittyy aanndd AAcccceeppttaabbiilliittyy ooff IInntteerrmmeeddiiaattee MMooiissttuurree TTeexxttuurreedd
VVeeggeettaabbllee PPrrootteeiinn
Helen Sy Yu
University of Tennessee - Knoxville
Follow this and additional works at: https://trace.tennessee.edu/utk_gradthes
Part of the Food Science Commons
RReeccoommmmeennddeedd CCiittaattiioonn
Yu, Helen Sy, "Stability and Acceptability of Intermediate Moisture Textured Vegetable Protein. " Master's
Thesis, University of Tennessee, 1972.
https://trace.tennessee.edu/utk_gradthes/3218
This Thesis is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and
Creative Exchange. It has been accepted for inclusion in Masters Theses by an authorized administrator of TRACE:
Tennessee Research and Creative Exchange. For more information, please contact [email protected].
To the Graduate Council:
I am submitting herewith a thesis written by Helen Sy Yu entitled "Stability and Acceptability of
Intermediate Moisture Textured Vegetable Protein." I have examined the final electronic copy of
this thesis for form and content and recommend that it be accepted in partial fulfillment of the
requirements for the degree of Master of Science, with a major in Food Science and Technology.
J.L. Collins, Major Professor
We have read this thesis and recommend its acceptance:
J. Owen Mundt, Ivan E. McCarty
Accepted for the Council:
Carolyn R. Hodges
Vice Provost and Dean of the Graduate School
(Original signatures are on file with official student records.)
Ferbuayr 21, 1972
Tot heG raudaet Couinl:c
I ams ubmittnigh erweiht tah esiwsri tnt ebHyel enS y
Yue nitlted" Stbailitya nd Acceptabliityo fI ntmeedritae
MoistuTrexet ruedVe getbaleP ortien."I recommendt hat it
bea cceptefdor nineq uaretrh oruso fc retd iinp artila fu­l
fillmento ft he uriermqeentsf or the degroefeM astero f
Sciecne,w iht maa ojri nF ooTdce hnogly.o
Weh vaer eatdh itsh seis
andr ceommnedi st accepatnec:
Acecptedfo r the Couinl:c
���
viCe ancercJ�
Graduaet Sutdeisa ndR esaecrh
STBAILIYT AND ACCETPAIBILYT OFI NETRMEDAITEM OITSURE
TEXTUREDV EGETBALE PROTIEN
A Thesis
Presetnedt o
the GraduatCeo nucilo f
TheU niversiyt ofT ennessee
InP artila Fulfilemlnt
oft eh Requriemtesnf ort he Dergee
Matser ofS cinece
by
Helne SyY u
Marc1h97 2
AKCNWOLDEMGNETS
Thaeu otrwh sihetsoe pxerssh edrep eetsg arittude
toD .rJ .L .Cl olnisf roh ivsa lbulaaen pdta ein·gt iuadcne
anedn ucrgoeaemnttrh uoghotehup tln ainn,gc ouncidtnagdn
rerpitonogft hpers eenstut yd.S nicearprepce aiitnoi s
exntddeet oD .rJ . Mudntf roh ivsa albulaevd icaen d
0.
asssitnacderu intghc euo reso ft hrese aerhcw ro.k
Spceiatlhn akasr deu teo D .rM .R .Jh ontsnoa nd
PrfeossoIr.E .MCc arftroyt ehicro tnurstcieva dcv,eit o
D.rW .D .B rabrea nDd.r V .H .R iethcf rot hiera ssist­
acnew ihtt ehs tsattiaicla anylis,st oM sisRt uhH ilfrol
hearss sitnacweih tt ehl baroaotyrw roka ntdom ebmesr
oft hsene osyrp naeflro t hierp aircptitaino.
Sepclia akcnwlodemgetni sm adteoA rcrhD neaiels
MdialndC oamnpaydn t oP ifezra nCdop amn,yI cnoprroated
frot ehirdn otainoo ft ehm taeiraulessd i nt ihse xrpieme.n t
Deeappper ctioiani sep xrsesdte oh rep raen,Mt r.s
anMdr .sD leifnY u,a nhdre f almyif otrehi re nucaroegment
adns pupotrd ruintghc eor ueso fh esrut ydi nt ehU inetd
Satet.s
ii
101554-4
ABSTRACT
Thiss utdyw as desingedt o dlepov esahe lsfat blea nd
acpcetbalein trmeediate moitsuer proucdt usindgyr exrutdde
teuxrtde vegetbalep rotne cihunks atsh ef oobdas e. The
waterac itviyt oft he pront echuinksw asa dujstetdo 0 .85
and0. 8b0 yc ookiinnsg lo tuinoso fs obrito,ls doimu
chloired,p rpoylneeg ylcol,s ucrose andp otasimus srobate.
Thee ffects ofc aclimu lcatatea nd lawo er pHo nt he propre­
teiso ft he proteipnr oucdtw ered etemrinde.P roducptrs­e
pareadt0 .58 Awc osnitsedo ff outrer atment:s 1)w ihtout
calimuc lactte,ap H7 .;0 2)w ihtoucta liucml cattae,p H
5.5; 3)w iht calucmil catate ,p H7 .,0 and 4)w iht calimcu
lactte,ap H5 .5. Ont he proudctast 0 .8A0w ,o nltyw o
teratemntwser et etse:d 1)w ihtoucta lmc ilucatate,p H
7.0a nd 2)w ihtoucta limcu lcattae,p H5 .5.
Thes maplewse er packeidn s etriel ai-trihgtj ras
andh elda t2 7.°6 C for sxity dyas. Staogres atbilyi wtas
sutdiebdy d etemrinitnheg m icorbila,p hsyiacl, and checmail
charcatertisisc oft he proucdta tt ne-dya intrveals. Ovrelal
accepabtitlywi as evaaltueodn t hef reslhyp repadr peroudct
by thheoedn cip-rfeeernctese t. Smapls ewerep rpearde at
watearct viitioefs0 .08 and0 .07 andd eep-freidb eofre
snesoyr evaltiuoa.n dAif fere-pnrceeerfencteet sw asa los
iii
iv
codnuctetdo e vlauates ensroya ttribuetso nt xetrue,m oist­
ness, afnladvo r.
Porductsa t0 .58 Aww erseu cseptbilet om olgd orwth.
The bcaterli agorwthc urvew as farilyr apiddur intghe early
storagep eirod andt he mircoibla flroaw as preomdinnatly
Pseoumdoanss p.p eWnhw aterac tviityw as loweretdo0 .08,
molgdo rwthw as comepltelyi hnibiteadn db caterila growth
wasg realtyh inder.e Pdseoumdoanss pp.w as int he majroiyt
att he initila stag;e howeevr,m ebmesr oft heF amily
Acrhomaoctberecaees ooonu tgrwe the Pseduomaosns p.p and
doimnatde throguhuott her eamniinsgto ragpeei rod.
Claciuml actatleo wered signfiicnatyl thew ater
actviity,m oisturceo tnneta ndp Ho ft he intmeerdaite
moistuprroedu ct. Nos ignificacnhatng ei nc olowras ob­
servde;h oweevr, therweas ani cnraesei nf irmness.
The lowerinogf p Ht o5 .c5au sde dae carseei nw ater
acitvtiya ndm oisteu crotnneto ft hep rodcutw iht targte
Awo f0 .58.S hear resiasntcweas significntalyi cnraesde.
Coloro ft he protienc hunkwsas lihgteart p H5 .5th ana t
pH7 ..0 Smiilatrre nsd onw aterac tviity,m oistuer contnet,
firmenss and cwoeelr oobrs ervde inp rodcutsl owered t0o8. 0
Aw;h oweevr,n os ignificnatd ifferecnew as esatblihsed be­
tweent het wop Hl evse.l
Threew as aonv realli cnraesei nw atearcti vtiyo f
the intemreditaem oisturpero dutc atb othl evleso fw ater
v
actviiyt assot ragtemi ei nrceasde.H owever,m oitsurceno tent
decreasedi np roductsa t0 8.5A ww hiel iti cnreseada t0 .08
Aw. Ins mapleast 0 .8A5w , gar dauald ecersaei np Hw as
obesrvde durinsgot rag.e The sotrepdr oudcth ad sai lhgtly
hihgers haerv aluet hant he frseh purcto wdhiliest color
wasn ot chagned.
Resulotsft he prfeerenctees ti dnicattehdadt ee p­
freidt xetuerdv egetbale protne cihusn wkerea na cecpatble
proudc.t Ith ad pare domnianstwe et tsaet anda silhgtyl
detecbtlabeit tearn db unring taefrsttea;h woeevr,t hsee
effectwse rem orep ronuoncedi ns mapleastA wo f0 .70t han
at0 .80.P rotecihunn sk at0 .08 Aww erer atsedilh gtly
tuogher andd rir ethna those a0t. 7A0 w.
TALBEO FC ONTENTS
CHPATRE PAGE
I .I TNORDCUITNO.
. 1
I.I RVEEIWO FL TIEARUTER.
3
TehF nuadmneatlosfI tnemrdeaitMeio tsurFeo ods
. 3
Dfeniiitoann pdr iinpcloefi netmredtiea
miotsurfoeosd . . . ... . .
. 3
Tehc oncoefwp tate artc iivyt .
. 4
Soprtnip oehneonmaf oion.d s
• 5
Waetra tcvitiya dnm cirbiolag rwoht .
• 6
Waetra tcviiyta ncdeh mciarlaec tniso . 8.
.
TehT eclhoyngo ofI nrtmdeeaitMeio tsurFeod os
. .11
Delvomepenotfi tnemeridtaem iotsurfoeosd ..
. 11
Rqeurimeesna tnldmi ittainoso fi tnemrdeaiet
miotsurfoeosd . . ... .
.13
Fromlauitoann pder pratainoo fi tnemrdeaite
miotsurfoeosd . .. . . .. .
. . . . . . . . 15
Staogrseatb liiyot fi tnemerdimaiottseu re
food.s . . . . .
. . . . . . . . . . . . . .1 7
TehP orpetriseo fT xeteudVr getebaelP roitn.es
. 19
Dfeniitn ioacnopdmo isitnoo ft etxuerd
vetgbaeelp reonits. .. . . . .
. . . . . .. 19
Phsiyacla nfdnu citnoaplor preiteosf ttrueexd
vgeetbaelp ortien.s. 2
• • • • • 0
vi
vii
CHPATRE PAGE
Stbailtiya nd versatiltiyo ft exutrde
vegetable protien.s .. • • 2 2
II.I MATREIALSAN D METHOSD . . . • • 2 3
. •
ProductS peciifctaino andF ormulatoino f
Inufsion Soluiton . . . . . . . 2.3 . .
.
Experiemntal Design . . . • 2•4
. . . . . . e
Expermiento n:e stroages tabiliy tat0 .58
watearc itvtiy. . . . . . . . . .. . 42
.
Experiemntt wo: storgaes tabiliyt at0 .08
watera ctiitvy. .62
Experimentt hree: prepatriaon ofs amplesf or
sensory evaulaiton 30
. . . . . . • . . . . . . .
Methoodlgoy andI nsturmetnatino .33
. . . o
Watera ctiivty detemrinaiton. o .53
o
Moisturde etmeirntaino. . 3.5
pHm eausreme.nt. • • • • • • . 3.6
. . G
Protiend etemrintaion • • • . .63
• . . . o
Sodmi uchlorei ddetermination. o • o• • o36
o o
Shear press measumreento o • • •• 3 7
• •
Color meausreemnt • 3 7
. . o 0 0
Micrboiloogicla exmainiaotn o • • •• • •37•
. o
Platign proceudre.s . . • 3 7
. 0
Study ofc ulturse . . • • • • •• • 3•8
. o o o
Sensory evlauaiton. o39