Life Sciences Commons^™

Elaidinized Lipid In Relation To Its Effect On Batter Structure, Rebecca Jane Snodgrass

Masters Theses

Batter aeration as affected by substitution of elaidinized lipid and related to other properties was investigated. Elaidinized lipid was substituted for hydrogenated safflower oil shortening at four levels, 0, 40, 60, and 80 percent, in the preparation of lipid samples. Lipid samples were characterized by gas-liquid and thin-layer chromatography and by melting point determination. Specific gravity and viscosity of the batters, volume index of the cakes, and lightness index of the crumb were determined. Batter structure was studied microscopically.

An increase in trans isomer concentration from 8.8 percent to 40.6 percent was accompanied by an increase in melting point from …

Food Service Personnel Training And Employment Needs Of Nursing Homes In West Tennessee, Bettye Hopper Smith

Masters Theses

Training and employment needs of food service employees in selected West Tennessee nursing homes were investigated. Personnel problems, managerial qualifications, and labor turnover also were studied. Information was obtained by means of questionnaires and personal interviews. A randomized sample consisted of 14 large nursing homes (50 beds and over) and 11 small nursing homes (25 to 50 beds).

Less than half of the nursing homes surveyed were conducting or participating in training programs. Where training was taking place, the skills and knowledge considered most important for the particular group were not always the ones being taught. Managers of large nursing …

Sensory And Objective Evaluation Of The Color Of Pork Longissimus Dorsi Muscle Heated To 155° And 170°F, Winifred Ann Akin

Masters Theses

The color of longissimus dorsi muscle of 4-6 rib pork roasts was evaluated by sensory tests, by color reflectance, and by myoglobin content, after heating to 155° and 170°F. The color of the raw muscle of 8-9 rib area was evaluated by color reflectance and for myoglobin content. The roasts, procured from eighteen Duroc or Hampshire hogs, were classified subjectively into three color groups.

Color reflectance measurements on raw muscle indicated that as the subjective color classification increased from slightly pale (2) to slightly dark (4) the color was more dull and more purple. The color differences found by the …

Elaidinized Lipid In Relation To Its Effect On Emulsification, Amelia Gail Brown

Masters Theses

Emulsification as affected by substitution of elaidinized lipid was investigated. Cream puffs were prepared with lipids of 0, 40, 60 and 80 percent levels of substitution of elaidinized lipid for corn oil. Viscosity of the lipids at 61^oC was measured. Oil separation data were obtained from frozen, thawed and centrifuged batter. Penetrability of batters was measured. Volume by rapeseed displacement was determined for the baked products. Samples of batter, interior and crust were prepared for microscopic study by freeze-drying, staining of lipid with osmium tetroxide vapors, infiltration with paraffin and sectioning. Judges evaluated the sections on a descriptive …

The Training And Selection Of A Panel For The Sensory Evaluation Of Beef, Constance Maria Hudgins

Masters Theses

The training and selection of persons for a panel for sensory evaluation of beef proceeded in three phases - - preliminary screening by triangle tests, training sessions with hamburger patties with known differences in composition, and training with 6-7-8th rib roasts varying in USDA grades. Various statistical criteria were used to rank panelists' performance on scoring flavor, juiciness, and tenderness of hamburger patties and roasts. These criteria were the percentage of correct responses on the triangle tests; R² values and F ratios for flavor, tenderness, and juiciness scores and correlation coefficients for juiciness scores versus percent fat in cooked …

Trans Isomers In Relation To Their Effect On The Aeration Function Of A Shortening, Ellen Brasher Willis

Masters Theses

Lipid effects on aeration of batters and sensory attributes of cakes were investigated. The shortenings were prepared from lard with elaidinized vegetable oil substituted at the 0, 40, 60 and 80 percent levels. These levels of substitution represented trans isomer contents of 0 to 56 percent of the total monoene. Penetrability of the manipulated lipids decreased with increasing elaidinized lipid substitution.

Viscosity and density determinations were made on the batters. Viscosity increased (P<0.01) up to the 60 percent level of substitution, at which level density was the lowest (P<0.01).

Volume index was measured as the area (cm²) of the center-cut cross-section. Cakes made with unsubstituted lard were smallest (P<0.01) and those made from lipid at the 80 percent substitution level were largest (P<0.01).

The sensory panel judged the …

Protein Needs Throughout The Life Cycle, Mei-You Tsai

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

In most countries in Africa and in South and East Asia the foods which are produced do not provide adequate diets, or in some areas, not enough food for the population. In most areas, it is not the severe shortage of food supplies, but inequality of food distribution and the quality of the diet as influenced by deficiencies of individual nutrients. One of the most severe deficiencies is in protein because of the poor quality and imbalanced diets due to lack of nutritional knowledge and ignorance of the special needs of large groups of people such as pregnant and lactating …

A Procedure For Measuring Residual Rennin Activity In Whey And Curd From Freshly Coagulated Milk, Jorge Reyes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A procedure was developed for measuring residual rennin activity in curd extracts and whey. A sensitive substrate at pH 5.8 was prepared by mixing 6 grams of low-heat nonfat dry milk in 500 milliliters buffer containing 0.05 molar cacodylic acid, 0.02 molar calcium chloride, and 0.012 molar triethanolamine, and storing it at 2 degrees centigrade for 18 hours. Two milliliters of whey or curd extract were inoculated into 25 milliliters of substrate at 30 degrees centigrade. The coagulation time was measured and compared to that induced by 2 milliliters of a known rennin concentration added at the same time to …

Effects Of Water Quality On Physico-Chemical And Organoleptic Characteristics Of Selected Canned Fruits And Vegetables, Anita Kay Wilson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of processing water quality, specifically calcium and magnesium salt content (0-500 mg/1) and the addition of chelating agents (0-250 mg/1 of aminopolycarboxylic acids, polyphosphates, hydroxycarboxylic acids or phytates), upon physico-chemical and organoleptic characteristics of canned Jonathan and Delicious apple slices, Montmorency cherries and Blue Lake green beans was investigated.

Physical determinations: shear values, turbidity of syrup or brine measured via light transmittance, Hunter color and color difference meter readings and internal can corrosion; chemical composition: pectin as calcium pectate, volatile reducing substances, total acidity, pigment determinations, nitrate-nitrogen values; and sensory measurements: texture, shape, flavor, aroma, color value and …

Effects Of Zinc Deficiency On Hemoglobin, Red Cell Counts, Red Cell Fragility And Circulating And Storage Levels Of Zinc, Iron And Copper In The Rat, Rekha R. Dalvi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three experiments were conducted to study the effect of zinc deficiency on hemoglobin, red cell counts, red cell fragility, storage of erythropoietic minerals in livers and circulating levels of zinc, iron and copper in the rat.

In the experiment 1, twenty weanling rats were divided into four groups. Two groups were fed zinc-deficient diet ( <0.5 ppm); and two groups, zinc-supplemented diet (50 ppm). The rats in the first and third groups were bled three times a week (bled), however the rats in remaining groups were bled once a week (non-bled). All rats received ad libitum food.

Mean food intake per day was considerably less for zinc-deficient rats than that for zinc-supplemented rats. Approximately 2 to 3 times as much food was required for each gram of body weight gained by the zinc-deficient group as by the controls.

In the experiment 2, …

The Effects And Desirability Of Utilizing Dried Whey In Selected Food Products, Katherine P. Robinson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects and desirability of utilizing dried whey in pie crust, muffins, and beef gravies were studied using taste panel evaluations and objective testings.

In pastry the addition of whey caused significant changes. As the whey level increased to 10 percent of the flour weight, the crust became browner during baking and the shortometer recorded an increase in tenderness. The taste panel noted as whey levels increased to 10 percent and above that the color became yellow instead of creamy white; the flavor became undesirable; and pastry became less tender and flaky.

Whey significantly increased the desirability of muffins by …

Activity Analysis Of Personnel On Patient Trayline Assembly, June Bishop

Loma Linda University Electronic Theses, Dissertations & Projects

The systems approach in food service administration is the initial step in analyzing current procedures to determine the effectiveness of resource utilization. Analysis begins with observation of a system to provide possible explanations of the system behavior.

The purpose of this research was to determine through work sampling the proportion of both productive and nonproductive labor time of operators on the tray assembly, the labor time and labor cost required in each position and for each meal, and to test the hypothesis that there was no significant difference between the productivity index (trays per minute) during Phase A and Phase …

An Ecological Study Of Coliform Bacteria Associated With Vaccinium Corymbosum, Harry C. Bittenbender

Honors Theses

Recent research has shown that there are coliform populations associated with the cultivated high bush blueberry, Vaccinium corynbosum. This study is aimed at determining the ecology of these colofirms, as they are related to blueberry production from the farm to the warehouse. Tests will be made to identify the Salmonella group, those associated with "food poisoning." Total bacterial coliform counts will also be made. This paper is primarily an ecological study of the coliforms found on blueberry farms near Grand Junction, though fruit samples were taken from all warehouses of the M.B.G.A.