dc.contributor.author	Wu, Veronica Tong	en
dc.contributor.committeechair	Brochetti, Denise	en
dc.contributor.committeemember	Barbeau, William E.	en
dc.contributor.committeemember	Duncan, Susan E.	en
dc.contributor.department	Human Nutrition, Foods, and Exercise	en
dc.date.accessioned	2014-03-14T20:51:21Z	en
dc.date.adate	1996-09-24	en
dc.date.available	2014-03-14T20:51:21Z	en
dc.date.issued	1996-09-24	en
dc.date.rdate	1997-09-24	en
dc.date.sdate	1998-07-12	en
dc.description.abstract	Two experiments were conducted to examine the effects of type of milk (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as prototypes for use in studies conducted in the Department of Food Science and Technology, Virginia Tech. In those studies, the effects of processing parameters on the quality of the custards were examined. The goal of all the studies was to develop shelf-stable lactose-reduced custard mixes that have potential for use in the foodservice industry. In Experiment I, chemical, physical, and sensory characteristics of a dessert type baked custard, made with sucrose, were examined. In Experiment II, the same characteristics were examined for a cheese flavored, entree type custard made without sucrose. Results indicate that use of nonfat and nonfat, 70% lactose-reduced milk in place of whole milk decreased significantly total fat and cholesterol concentrations in both types of custard mixes. Lactose-reduced milk also decreased lactose and increased galactose concentrations. The egg substitute decreased total fat and cholesterol concentrations and increased protein concentration. In general, lactose reduction had little effect on the physical and sensory characteristics of both types of custards, but the egg substitute affected these characteristics. Custards made with the egg substitute had less intense yellow color and greater gel strength than those made with fresh, whole egg. These custards also were less bright and more uneven in color and had weaker egg flavor and aftertaste. Based on results of this study, development of a lactose-reduced custard is feasible. However, additional studies are needed to examine potential for use of the formulations in the foodservice industry. Because the mixes could be used as bases for other types of products, such as custard pies, filled pastries, and quiches, studies that focus on development of those products could help define the niche for the mixes in the foodservice industry. Because of the trend in today1s market for reduced-fat, reduced-cholesterol foods, additional studies could be done to examine the effects of various types of egg substitutes on the quality of the custards.	en
dc.description.degree	Master of Science	en
dc.identifier.other	etd-351189119613430	en
dc.identifier.sourceurl	http://scholar.lib.vt.edu/theses/available/etd-351189119613430/	en
dc.identifier.uri	http://hdl.handle.net/10919/36644	en
dc.publisher	Virginia Tech	en
dc.relation.haspart	etd.pdf	en
dc.relation.haspart	etd2.table.pdf	en
dc.relation.haspart	etd3.body.pdf	en
dc.relation.haspart	HEADER.html	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	egg substitute	en
dc.subject	sensory evaluation	en
dc.subject	elderly	en
dc.subject	lactose intolerance	en
dc.subject	custard	en
dc.title	Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute	en
dc.type	Thesis	en
thesis.degree.discipline	Human Nutrition, Foods, and Exercise	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	masters	en
thesis.degree.name	Master of Science	en

Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute

Files

Original bundle

Collections