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dc.contributor.authorQu, Weidi
dc.date.accessioned2020-09-04T00:16:56Z
dc.date.available2020-09-04T00:16:56Z
dc.date.issued2019
dc.identifier.urihttp://hdl.handle.net/10179/15590
dc.descriptionEmbargoed until 31 December 2021en_US
dc.description.abstractMost commercially available probiotic products are dairy-based and are associated with consumer health challenges such as lactose intolerance and allergenicity due to milk proteins. Therefore, a strong consumer interest in searching for alternative products and ingredients that can deliver similar health benefits to dairy-based products. Plant protein is an important nutrient for the normal growth and functioning of the human body. Pea protein is of interest to food manufacturers due to its high nutritive value. However, it is characterised by a strong off-flavour (beany flavour) making it difficult to formulate into acceptable consumer food products. The main aim of this study was to reduce the beany off-flavour of commercial pea protein powder intended for the production of an organic fermented pea protein-coconut milk beverage. This research was conducted in three main phases.--Shortened abstracten_US
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectFermented beveragesen_US
dc.subjectPeasen_US
dc.subjectPlant proteins as fooden_US
dc.subjectCoconuten_US
dc.titleThe development of fermented pea protein-coconut milk beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 31 December 2021.en_US
dc.typeThesisen_US
thesis.degree.disciplineFood Technologyen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Food Technology (MFoodTech)en_US
dc.subject.anzsrc300607 Food technologyen


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