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Title: Tannia (xanthosoma saggitifolium) starch: properties and flavour volatiles release.
Author: Owusu-Darko, Patrica Gyaa
ISNI:       0000 0001 3462 1188
Awarding Body: University of Strathclyde
Current Institution: University of Strathclyde
Date of Award: 2008
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An experimental design generated dairy gels with a single strawberry flavour varying in: native or modified tapioca starch; two levels of starch, milk fat and sucrose; and presence or absence of K-carrageenan. Volatiles headspace concentrations differed significantly (p < 0.001) with K-carrageenan dominant factor with a single fat level and with two fat content. Sensory scoring of strawberry intensity, in a fractional factorial design, showed significant influence of sucrose but not fat but with significant interaction.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available