The main objective of this project was to develop juice products supplemented with prebiotics (Low Fermentable Oligo-Di-Monosaccharides and Polyols [FODMAPs]) and probiotics (Lactobacillus) aimed towards children with irritable bowel syndrome (IBS). A review of literature discussed what prebiotics and probiotics are as well as their role in the body’s health. A discussion of IBS was also included.
A fruit juice was created using a formula found on the USDA Nutrient Database from a similar product. Lactobacillus acidophilus was the proposed probiotic to be used in the product. A process flow diagram, Hazard Analysis and Critical Control Point (HACCP) plan, nutrition label, and principal display panel (PDP) was developed for the proposed product. Shelf life estimation of the product was proposed through an accelerated shelf life equation. Two sensory evaluation tools were created that can evaluate the product: a ranking test and a 5-point hedonics scale test.
|Commitee:||Kessler, Lisa, Parker, Emily|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 55/01M(E), Masters Abstracts International|
|Subjects:||Food Science, Nutrition|
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