Salim, Michelle and Puteri, Maria Dewi P. T. Gunawan and Zhang, Lu (2018) Development Of High Protein Powder Beverage With High Sensory Acceptance Using Whey Protein Concentrate. Bachelor thesis, Swiss German University.
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Abstract
This research resulted in a high protein powder beverage using 28.47 grams whey protein concentrate (WPC) and contain approximately 23.5 grams of protein including 2.56 grams leucine. Further development in order to improve the sensory profile was conducted in two stages; base improvement by replacement of dextrose using skim milk powder (SMP) and whole milk powder (WMP), and improvement on flavour through sweetness profile improvement and chocolate flavourings application. Dextrose replacement did not seem to be recognized in the improvement of milkiness and thickness by untrained panelists. On the other hand, the improvement of sweetness (stevia substitution using sucrose) increased the appropriateness of attributes intensity and overall likeness of the developed formula. While application of chocolate flavoring optimally improved sensory profile and overall likeness only if base adjustment was also done. This study resulted in a chocolate flavoured wheybased beverage formula using SMP, stevia, sucrose, salt, cocoa powder, and chocolate flavourings. The developed formula was significantly preferred in comparison to a local commercial product.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Product Development; Whey Protein; Sensory Evaluation |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor > HD9019 Protein products industry T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Astuti Kusumaningrum |
| Date Deposited: | 22 May 2020 03:44 |
| Last Modified: | 22 May 2020 03:44 |
| URI: | http://repository.sgu.ac.id/id/eprint/663 |
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