Date of Award
Fall 12-20-2024
Level of Access Assigned by Author
Open-Access Thesis
Degree Name
Master of Science (MS)
Department
Food Science and Human Nutrition
Advisor
Mary Ellen Camire
Second Committee Member
Jennifer Perry
Third Committee Member
Qing Jin
Abstract
Kokumi peptides have been researched since the 1990s for their taste modulation, particularly enhancement of fat perception. These peptides have been shown to interact with calcium receptors on the tongue’s taste cells. Research in complex food models has been limited since these peptides were discovered. This study sought to understand how the addition of ingredients rich in kokumi peptides influences creaminess perception and preference in a model cream of mushroom soup, and consumer acceptance of macaroni and cheese. A series of three experiments were conducted. In the first test, a full-fat cream of mushroom soup containing whole milk was compared to a low-fat milk version with kokumi peptides. The soup formulations contained cow’s milk, unsalted butter, all-purpose flour, salt portobello mushroom powder, and, in the case of the reduced-fat soup, 0.35% Komi powder based on weight. The second evaluation compared a low-fat cream of mushroom soup with a low-fat cream of mushroom soup with kokumi peptides. Both experiments were evaluated as one-way directional difference tests based on the assumption that samples with added kokumi peptides would be perceived as creamier and more appealing. The soup formulation was the same as the first study; the only difference was that the source of the kokumi peptides was Savorboost K and the addition of kokumi peptides based on 0.2% of weight. For the third evaluation, macaroni and cheese were tested utilizing one control without Savorboost K added to the cheese sauce and two treatments with 0.1% and 0.2% kokumi peptides. These experiments were judged as exempt from further review by the University of Maine Institutional Review Board. In the first sensory experiment, 36 of the 44 participants chose the full-fat sample as creamier for the directional difference test. For the paired preference test, 31 chose the full-fat soup, and 13 chose the low-fat soup. The significant (p ≤ 0.05) number of correct responses for both tests was 28. Thus, neither hypothesis regarding the effect of kokumi was supported. In the second sensory experiment (n = 70), only 22 chose the kokumi sample as creamier, and just 47.14% preferred the low-fat soup with kokumi peptides. Neither of these results was significant. The consumer test of macaroni and cheese had 108 participants. There were no differences among the three samples for appearance, color, flavor, texture, and overall liking using the ninepoint hedonic scale. Despite the lack of findings to support the experimental hypotheses that the addition of kokumi peptides enhances the perception of creaminess and consumer preference or liking, this project provides valuable insights. The findings suggest that the food models used may not be the most suitable for kokumi peptides. The lack of enhancement of kokumi perception could be due to the degradation of the peptides during initial heating and reheating. The degradation of kokumi peptides during food processing and preparation should be assessed. As a result, other approaches, such as the use of encapsulated peptides, may demonstrate better applications for these peptides.
Recommended Citation
Labrador, Adrian, "Food Product Development Utilizing Kokumi Peptides" (2024). Electronic Theses and Dissertations. 4121.
https://digitalcommons.library.umaine.edu/etd/4121
