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Development of a Nutritious Liquid Food-Base
Linnaeus University, Faculty of Science and Engineering, School of Natural Sciences.
2011 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Introduction: Since adult consumers desire products with health beneficial enrichments a nutritious liquid food-base was developed in this project. Depending on the added vitamins and minerals enrichments have different health effects, such as enhancing the immunity, cognition or overall wellness. Though, to achieve a product with a good overall impression other characteristics, such as texture, taste and smell, have to be consider beside the enrichment.

Aim: The aim of this project was to develop a nutritious liquid food-base from a basic recipe. The first task was to establish the vitamin and mineral fortification and the following task was to develop a suitable texture. A sensory test was performed to evaluate the newly developed food-base and if time permitted flavours suitable for the food-base would be examined.

Material & Methods: At first, a literature study was performed to establish the fortification. pH, dry matter and viscosity at different temperatures were analyzed to develop a desirable texture. When the final texture was developed rheology measurements were performed to examine changes in viscosity and shear stress in relation to time and increasing shear rate. A single-blinded sensory test was performed to evaluate the food-base and additionally an internal sensory test was performed at the company to evaluate flavoured food-bases.

Results/Conclusion: According to the participants in the sensory test and the rheology measurements a nutritious liquid food-base with a smooth and appreciated texture had been developed. Among the flavoured food-bases the taste of vanilla was the most preferred, but suitable flavours will be examined further in the future.

Place, publisher, year, edition, pages
2011. , p. 40
National Category
Other Basic Medicine
Identifiers
URN: urn:nbn:se:lnu:diva-12629OAI: oai:DiVA.org:lnu-12629DiVA, id: diva2:423955
Educational program
Nutrition and Food Science Programme, 180 credits
Uppsok
Physics, Chemistry, Mathematics
Supervisors
Examiners
Available from: 2011-06-20 Created: 2011-06-16 Last updated: 2018-01-12Bibliographically approved

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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf