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Modification Of Rice Flour And Its Potential Use In The Food Industry., Samir Sideek Alhusaini
Modification Of Rice Flour And Its Potential Use In The Food Industry., Samir Sideek Alhusaini
LSU Historical Dissertations and Theses
Rice flour was modified with either 0.1, 1.0 and 5.0% acetic or succinic anhydride for 1, 6 and 18 hr under basic conditions. The pH was maintained above 7.0 using either sodium hydroxide or sodium carbonate. The results showed that modified rice flours had lower fat content as compared with the unmodified rice flour (control). The type of anhydride significantly influenced the fat content of rice flour. Ash content of rice flour increased significantly due to the anhydride concentrations and alkali type. Significant differences were also found in the protein content of modified rice flours due to the use of …
Assessment Of Dairy Product Quality Utilizing Bacterial Enumeration And Metabolite Detection., Jay Russell Bishop
Assessment Of Dairy Product Quality Utilizing Bacterial Enumeration And Metabolite Detection., Jay Russell Bishop
LSU Historical Dissertations and Theses
A study was conducted to investigate the use of bacterial numbers and metabolites as estimators of the potential shelf-life of perishable dairy products, i.e., whole milk, skim milk and cottage cheese. The study was conducted in three phases. In the first phase, a method of impedance detection was performed at two incubation temperatures (18(DEGREES)C and 21(DEGREES)C), and its ability to estimate shelf-life of 100 commercially purchased milk samples compared to standard plate count (SPC), psychrotrophic bacteria count (PBC), modified psychrotrophic bacteria count (mPBC) and Mosely keeping quality test (MSPC). MSPC appeared to possess an adequate relationship to shelf-life (R = …
The Effect Of Psychrotrophic Bacterial Contamination On The Quality Of Cheddar Cheese., Najim Hadi Najim
The Effect Of Psychrotrophic Bacterial Contamination On The Quality Of Cheddar Cheese., Najim Hadi Najim
LSU Historical Dissertations and Theses
The main objective of this research was to determine the effect of psychrotrophic bacterial contamination and high moisture curd on the major chemical components and flavor of Cheddar cheese. Also, it was of interest to establish chemical profiles of "good" and "bad" Cheddar cheeses and to gain information which would aid in the prediction of Cheddar cheese flavor. The research was divided into two parts. Part I concentrated on the effects of psychrotrophs in raw milk on Cheddar cheese quality. Part II examined the effects of psychrotrophic and coliform post-pasteurization contamination, high moisture curd and low activity starter on Cheddar …