Production and Evaluation of a Novel High-protein Product
Open Access
Author:
Culler, Mitchell Dewitt
Area of Honors:
Food Science
Degree:
Bachelor of Science
Document Type:
Thesis
Thesis Supervisors:
Robert F Roberts, Thesis Supervisor Gregory Ray Ziegler, Thesis Honors Advisor
Keywords:
Culler Food Science Protein
Abstract:
Traditional approaches to making healthier frozen desserts have focused on decreasing the number of ingredients perceived as being unhealthy or the overall portion size of the product, rather than increasing beneficial nutrients. In this study, the potential to create a high-protein freezer popsicle to bridge the gap between frozen confections and protein supplements is examined. A formula and pilot-scale production process were developed to package the popsicle in a low density polyethylene (LDPE) tube, and a large-scale sensory evaluation study was completed (n=140). Upon compositional analysis, it was determined that the popsicles delivered 22.44 grams of protein in a 100 gram serving size. The results from sensory study participants were positive, with an average liking of 6.32 on a 9-point hedonic scale. Overall, participants found the number of calories, protein content, and flavor in the product to be just-about-right, however concern was expressed over the number of added calories and the packaging.
