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Development Of Kefir Products Using Aronia Or Elderberries And The Impacts Of Fermentation On The Health-Promoting Characteristics Of Aronia Polyphenols, Xue Du

Electronic Theses and Dissertations

Diabetes is a global health problem. The consumption of dietary polyphenols may help to decrease the risk of type 2 diabetes and slow the progression of diabetic complications. Aronia (Aronia melanocarpa) and elderberry (Sambucus nigra L. ssp. canadensis) fruits are rich in polyphenols and exhibit health-promoting properties, but they are underutilized. Aronia and elderberries are rarely consumed raw due to the astringent mouth feel. New food products are needed to increase their consumption. Kefir, a fermented dairy beverage, was chosen to be the matrix for incorporating berries due to: 1) the protein matrix can help …

Development And Shelf Life Evaluation Of A Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds, Sarah M. Brochu

Electronic Theses and Dissertations

Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American consumers over the past decade. Therefore, a lacto-fermented seaweed sauerkraut, containing seaweed and cabbage, was developed to address this trend and to create a value-added seaweed product with extended refrigerated shelf life. The objective of this study was to evaluate the effects of kelp species and seaweed incorporation level on the fermentative success, microbial safety, consumer acceptability, and refrigerated shelf life of seaweed sauerkraut for 60 days post inoculation.

Six treatments with varying levels (25%, 50%, …

Improving The Nutritional Characteristics Of Plant Feedstuff By-Products Using Fungal Metabolism, Jacob Zahler

Electronic Theses and Dissertations

Plant feedstuff by-products such as soy processing wastewater, guar korma meal, and sorghum hominy are very different, however, all possess a rich nutrient profile. Lessening their value is the presence of lignocellulose, plant anti-nutritional factors, and unfavorable protein profiles. Fungal conversion processes are an attractive approach to improving the value of these by-products by degrading detrimental fractions of each while simultaneously creating nutrient-rich cell mass. The aim of this research was to improve the value of each by-product for potential application in monogastric diets such as fish. Fungal organisms, both yeast and filamentous fungi, were examined for their ability to …