Semester of Graduation

Spring 2021

Degree

Master of Science (MS)

Department

Nutrition and Food Science

Document Type

Thesis

Abstract

Starch is a common ingredient used in the food industry for many products. This study was focused on developing products (gravy and pudding) with a clean label starch. The clean label starch was prepared with rice starch, 1% stearic acid, and 6% lysine, which was gelatinized, freeze-dried, and grinded. Both products were made with three different starch types: rice starch, commercial modified starch, and clean label starch. These starches were analyzed with DSC, SEM, Megazyme Amylose/Amylopectin kit, and RVA. With the results from the RVA, SEM, and DCS it is inferred that the freeze-drying process has altered the structure of the clean label starch, causing significant damages. The gravies were prepared with starch, butter, beef broth, garlic powder, and black pepper. Then stored at -18℃±2 for three months, and samples were taken every two weeks. Before analyzing the samples, they were heated in the microwave for three minutes. The viscosity was measured with the RVA. Another analysis was performed in which the gravy was stored for three weeks, and the viscosity was measured using the Brookfield viscometer. Both studies showed that there is a significant difference in viscosity over time and between starches. The formulation for the pudding contained dry non-fat milk, water, sugar, vanilla, butter, salt, and starch. Pudding samples were prepared and placed hot into glass containers then refrigerated for three weeks. The pH was weekly monitored and after three weeks it remained constant at 6.4. The microbiology tests included Staphylococcus aureus, E. coli, coliforms, yeast, molds, Salmonella, Listeria, and aerobic bacteria; they were performed weekly for each product. There were no bacteria detected for both products, making them safe for consumption. A sensory study was conducted for both products in which the acceptability and the purchase intent of the product were evaluated. More than 70% of the consumers gave a score above 6 (like slightly) to both products, concluding that the products were accepted. Their purchase intent is influenced after knowing that the product contained a clean label ingredient, having an increase of 36.4% for gravy and 10.3% for pudding.

Committee Chair

King, Joan

DOI

10.31390/gradschool_theses.5327

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