Masters Theses


Peter Mancuso

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Sharon L. Melton

Committee Members

J. R. Mount, J. T. Smith


Variations of a potato-based snack food formulated with 0%, 10%, 20%, and 30% defatted soy flour and 10%, 20%, 30%, and 40% corn meal were deep-fat fried in partially hydrogenated soybean oil and were evaluated for physical, chemical, and sensory characteristics and protein quality. There were no significant differences in texture among the different formulations. The Hunter color values "L," "a," and "b" were significantly affected by corn meal level, soy flour level, and their interaction. Only the "L" value was affected by day (P < .05). The chemical analysis showed that the percentage of protein was affected significantly by soy flour level and corn and soy interactions. The percentage of fat was significantly affected by corn meal and soy flour and their interactions. The percentage moisture was affected significantly by corn meal and corn meal and soy flour interactions. Day significantly affected all three chemical components. The analysis of variance for the sensory analysis showed that color, flavor, and overall acceptability were significantly affected by soy flour level. The chip containing 40% corn meal and 20% soy flour was chosen for further analysis and had a proximate composition of 13.33% protein, 20.33% fat, 2.75% crude fiber, 5.2% moisture, and 2.94% ash. The protein efficiency ratio values were from the casein control (2.18) and the potato-based snack food (2.07) were not statistically different.

Files over 3MB may be slow to open. For best results, right-click and select "save as..."