Digital Commons Network^™

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor

Joseph Okai Ashong

Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …

Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties.

The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages. There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and …

Addition Of Three Dietary Fibers In An Extruded Whey And Cornstarch Expanded Snack Food, Alisha M. Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber …

Activity And Nature Of Plasminogen Activators Associated With The Casein Micelle, B. Ismail, L. H. Choi, Lilian M. Were, S. S. Nielsen

Food Science Faculty Articles and Research

In fresh milk, plasminogen, the zymogen form of plasmin (PL), is the predominant form. Therefore, plasminogen activators (PA) can contribute significantly to PL activity in milk. Both tissue-type PA (tPA) and urokinase-type PA (uPA) exist in milk; however, contradictory findings have been reported for which type of PA is most closely associated with the casein micelles. Little is known about the factors that might lead to variations in the individual activities of the PA. The objective of this work was therefore to investigate possible factors that might affect the association of tPA and uPA with the casein micelle and their …

G1600 Freeze Concentration Of Fruit Juices, Durward Smith, Carol Ringenberg, Eric Olson

University of Nebraska-Lincoln Extension: Historical Materials

This publication describes research conducted to examine the feasibility of freeze concentration with small-scale, simple equipment; and research results on juice extraction and concentration from fruit held in frozen storage.

When Grandmother made jelly the wonderful aroma of cooking fruit filled the house. That wonderful aroma was the delicate fruit flavors being evaporated and lost from the jelly. When volatile flavors are retained food has a much better flavor. Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower …

Drying Of Post-Harvest Rough Rice With Silica Gel: A Preliminary Investigation, Stephen J. O'Brien, Terry J. Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice drying operations can encounter problems of over drying and losses in head rice yield (HRY) through the formation of fissures. Typical rice drying methods also utilize large volumes of expensive fossil fuels to dry the kernels. Drying of rice with a solid desiccant such as silica gel has several potential advantages that avoid some of these problems. Two cultivars of long-grain rough rice, ‘Cheniere’ and ‘Wells’ with harvest moisture contents of 17.8% and 22.0%, respectively, were dried over a 48-h period with various ratios of rough rice-to-silica gel. It was found that an intimate mixture of 3:1 rough rice …