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Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy
Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy
Electronic Theses and Dissertations
According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and …
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat
Graduate Theses and Dissertations
Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions …
Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder
Food Science Undergraduate Honors Theses
Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …
Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young
Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young
Graduate Theses and Dissertations
Recently introduced technology-comprising cables used for monitoring grain moisture content (MC) and temperature throughout the entire grain mass during drying offers a means to utilize low-temperature natural air-drying for soybean seed. From an electronic monitor and fan control standpoint, the new technology appears to be very promising for managing drying and storage conditions for soybean seed. The objectives for this study were to simulate conditions typically encountered in on-farm, in-bin drying systems and investigate impact of seed cultivar, temperature, moisture content and duration of storage on seed germination rates and vigor (electrical conductivity). In addition this research addresses the problem …
Effect Of Germination And Parboiling On Milling, Physicochemical, And Textural Properties Of Medium- And Long-Grain Rough Rice, Ashley Han
Graduate Theses and Dissertations
Germinated brown rice is commonly consumed in Asia for its enhanced nutritional properties such as gamma-aminobutyric acid (GABA) and softer cooked texture. However germination decreases milling yield and alters some physicochemical properties, and most germinated rice studies evaluated medium-grain and aromatic rice cultivars. This study compared the effects of germination duration and parboiling on milling, physicochemical, and textural properties of a medium- (Jupiter) and a long-grain (Wells) rice cultivars. Rough rice was soaked in water at 25°C for 12 hr, and then incubated at 30-34°C for varying germination durations, or combined with parboiling at 120°C for 20 min prior to …
Antimicrobial Susceptibility Of Listeria Monocytogenes To Bacteriophage Listex™ P100 In Alfalfa Sprouts (Medicago Sativa), Tushar Sawant
Antimicrobial Susceptibility Of Listeria Monocytogenes To Bacteriophage Listex™ P100 In Alfalfa Sprouts (Medicago Sativa), Tushar Sawant
Food Science (MS) Theses
The seed germination process during sprout production provides suitable environmental conditions for the growth of pathogenic bacteria, such as Listeria monocytogenes. A potential way to control this bacterial growth is through the use of bacteriophages, which are naturally occurring viruses that specifically attack bacterial targets and have been shown to be effective antimicrobials in some foods. Therefore, the objective of this study was to evaluate the antimicrobial susceptibility of L. monocytogenes to bacteriophage on alfalfa sprouts during seed germination and subsequent refrigerated storage at 4 °C. Alfalfa sprout seeds were dip-inoculated with 5.5 x 105 CFU/ml L. monocytogenes serogroups 1 …
Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang
Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang
Masters Theses
Bacterial spores have remarkable resistance to a variety of harsh conditions, causing spoilage in food industry and becoming the primary bacterial agent in biowarfare and bioterrorism. In this study, inactivation mechanisms of Bacillus amyloliquefaciens (BA) spores by non-thermal plasma (NTP) were investigated by using Fourier-transform infrared spectroscopy (FTIR) as a major tool to exam spores after NTP treatment. Chemometric techniques, such as multivariate classification models based on soft independent modeling of Class Analogy (SIMCA) and Principal Component Analysis (PCA), were employed to identify functional group changes in FTIR spectra. The IR absorbance bands correlated to dipicolinic acid (DPA) decreased after …
The Relative Roles Of Initial And Residual Sodium Nitrite On Germination Of Clostridium Botulinum Spores In Meat, Orchid Mettanant
The Relative Roles Of Initial And Residual Sodium Nitrite On Germination Of Clostridium Botulinum Spores In Meat, Orchid Mettanant
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Four levels of NaNO2 (0 ppm, 50 ppm, 100 ppm, and 156 ppm) were tested for antibotulinal activity in ground pork inoculated with spores of Clostridium botulinum either at the time of formulation or after cooking. Samples formulated with less than 156 ppm sodium nitrite received additional nitrite to adjust the residual nitrite equal to that found after cooking in samples formulated with 156 ppm nitrite. All samples were subjected to abusive storage at 27 C. Inoculating the spores at the time of formulation resulted in a faster rate of swelling. Heating C. botulinum spores for 30 min. at …