Life Sciences Commons^™

Fruit And Vegetable Intake, Food Security, Barriers To Healthy Eating, And Empowerment Among Dietetic Interns And Physician Assistant Interns: A Cross-Sectional Pilot Study, Alison Campbell, Maren Stirling, Natalie Keele, Alisse Larkin, Rachel Crandall, Aubree N. Wilcox, Meghan Adair, Cloie Malan, Jaidyn Thomson, Alexis Bennett, Heather Jensen, Hadyn Flygare, Lacie Peterson, Holly Hopkins, Nikki Kendrick, Maria Givler, Rebecca Charlton, Katie N. Kraus

Nutrition, Dietetics, and Food Sciences Faculty Publications

Students are required to complete supervised practice hours prior to becoming Registered Dietitians and Physician Assistants. Research suggests that environmental and social factors affect dietetic interns’ diets during their internship, although these factors have not been studied among physician assistant interns. This cross-sectional study utilized an online survey to compare dietetic interns’ (n = 81) and physician assistant interns’ (n = 79) fruit and vegetable intake, food security, barriers to healthy eating, and empowerment for making healthy dietary choices during an internship. Differences were assessed via independent t-tests and chi-square distributions. The significance was set at p …

Different Substrate Selectivity And Product Patterns Of Immobilized Thermophilic Lipases From Geobacillus Stearothermophilus, Anoxybacillus Flavithermus, And Thermomyces Lanuginosus For Glyceryl Decanoate Synthesis, Teif A. Najm, Marie K. Walsh, Namhyeon Park

Nutrition, Dietetics, and Food Sciences Faculty Publications

Lipases can catalyze synthesis reactions in a micro aqueous system, producing useful partial glycerides (mono- and diglycerides), and these compounds are commonly utilized in different products as surfactants. Depending on the microbial sources for lipases, immobilization conditions, and starting substrates for synthesis reaction, the composition and yields of the resulting partial glycerides could be variable. These differences could lead to the final efficacy of partial glycerides as surfactants in targeted products. Therefore, it is necessary to establish a group of immobilized lipases from different microbial sources with information about substrate specificity to produce effective partial glycerides for various product types. …

Measuring The Phytochemical Richness Of Meat: Effects Of Grass/Grain Finishing Systems And Grapeseed Extract Supplementation On The Fatty Acid And Phytochemical Content Of Beef, Lucas Krusinski, Isabella C. F. Maciel, Stephan Van Vliet, Muhammad Ahsin, Guanqi Lu, Jason E. Rowntree, Jenifer I. Fenton

Nutrition, Dietetics, and Food Sciences Faculty Publications

Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic …

Influence Of Chaperone-Like Activity Of Caseinomacropeptide On The Gelation Behaviour Of Whey Proteins At Ph 6.4 And 7.2, Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of caseinomacropeptide (CMP) on the heat-induced denaturation and gelation of whey proteins (2.5–10%, w/v) at pH 6.4 and 7.2, at a whey protein:CMP ratio of 1:0.9 (w/w), was investigated using differential scanning calorimetry (DSC), oscillatory rheology (90 °C for 20 min) and confocal microscopy. Greater frequency-dependence in the presence of CMP suggested that the repulsive interactions between CMP and the whey proteins affected the network generated by the non-heated whey protein samples. At pH 6.4 or 7.2, CMP increased the temperature of denaturation of β-lactoglobulin by up to 3 °C and increased the gelation temperature by up to …

Solubility Of Carbon Dioxide In Renneted Casein Matrices: Effect Of Ph, Salt, Temperature, Partial Pressure, And Moisture To Protein Ratio, Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Jens Risbo, Fergal P. Rattray, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas …

Effect Of Choline Forms And Gut Microbiota Composition On Trimethylamine-N-Oxide Response In Healthy Men, Clara E. Cho, Niklas D. J. Aardema, Madison L. Bunnell, Deanna P. Larson, Sheryl Aguilar, Janet R. Bergeson, Olga V. Malysheva, Marie A. Caudill, Machael Lefevre

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Trimethylamine-N-oxide (TMAO), a choline-derived gut microbiota-dependent metabolite, is a newly recognized risk marker for cardiovascular disease. We sought to determine: (1) TMAO response to meals containing free versus lipid-soluble choline and (2) effects of gut microbiome on TMAO response. Methods: In a randomized, controlled, double-blinded, crossover study, healthy men (n = 37) were provided meals containing 600 mg choline either as choline bitartrate or phosphatidylcholine, or no choline control. Results: Choline bitartrate yielded three-times greater plasma TMAO AUC (p = 0.01) and 2.5-times greater urinary TMAO change from baseline (p = 0.01) compared to no choline and phosphatidylcholine. Gut …

Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …

Structure And Stability Of W1/O/W2 Emulsions As Influenced By Wpc And Nacl In Inner Aqueous Phase, Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain, Ram Ran Bijoy Singh

Nutrition, Dietetics, and Food Sciences Faculty Publications

Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at …

Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze

Nutrition, Dietetics, and Food Sciences Faculty Publications

Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating …

Emerging Priorities For Microbiome Research, Chad M. Cullen, Kawalpreet K. Aneja, Sinem Beyhan, Clara E. Cho, Stephen Woloszynek, Matteo Convertino, Sophie J. Mccoy, Yanyan Zhang, Matthew Z. Anderson, David Alvarez-Ponce, Ekaterina Smirnova, Lisa Karstens, Pieter C. Dorrestein, Hongzhe Li, Ananya Sen Gupta, Et Al.

Nutrition, Dietetics, and Food Sciences Faculty Publications

Microbiome research has increased dramatically in recent years, driven by advances in technology and significant reductions in the cost of analysis. Such research has unlocked a wealth of data, which has yielded tremendous insight into the nature of the microbial communities, including their interactions and effects, both within a host and in an external environment as part of an ecological community. Understanding the role of microbiota, including their dynamic interactions with their hosts and other microbes, can enable the engineering of new diagnostic techniques and interventional strategies that can be used in a diverse spectrum of fields, spanning from ecology …

A Qualitative Evaluation Of Double Up Food Bucks Farmers’ Market Incentive Program Access, Jennifer A. Garner, Casey Coombs, Mateja R. Savoie-Roskos, Carrie M. Durward, Rebecca A. Seguin-Fowler

Nutrition, Dietetics, and Food Sciences Faculty Publications

Objective

Explore factors affecting access to and use of Double Up Food Bucks (DUFB), a farmers’ market program that doubles Supplemental Nutrition Assistance Program benefits for use toward the purchase of fruits and vegetables (FV).

Design

Focus groups.

Setting

Metro and nonmetro counties in Utah and western Upstate New York.

Participants

Nine groups composed of 62 low-income adults (3–9/group).

Phenomena of Interest

Satisfaction with, barriers to, and facilitators of program use; suggestions for improvement.

Analysis

Transcribed verbatim and coded thematically in NVivo 11 software according to template analysis.

Results

Program satisfaction was high and driven by FV affordability, perceived support …

Colorants In Cheese Manufacture: Production, Chemistry, Interactions, And Regulation, Prateek Sharma, Annalisa Segat, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray‐dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants …

Antioxidant Activity Of Sesame Seed Lignans In Sunflower And Flaxseed Oils, S. Y. Hadeel, S. A. Khalida, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. …

Effectiveness Of Three Foodservice Equipment Training Interventions For Food And Nutrition Students, Tiffan C. Frieson, Katie R. Miner, Robert Haggerty, Katie Nicole Brown

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study evaluated students’ (N = 65) reported knowledge, competence, and comfort in using foodservice equipment, as well as confidence in training others after completing one of the following interventions: 1) two food/nutrition courses, and foodservice supervised practice rotations, 2) equipment introduction, and competency exam, and 3) equipment training, practice lab, and competency exam. Foodservice operations and dietetics programs should consider implementing Intervention 3 because there was a significant increase in knowledge, competence, comfort, and confidence using equipment from pre- to post-intervention, it yielded the highest post-intervention scores, and most students received >86% for their actual skill.

Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear. In this study, the hydrolysis patterns of casein were selectively altered by adding a chymosin inhibitor to the curd/whey mixture during cheese manufacture, by substituting fermentation-produced bovine chymosin (FPBC) with fermentation-produced camel chymosin (FPCC), or by modulating ripening temperature. Moreover, the level of insoluble calcium during ripening was quantified in all cheeses. Addition of a chymosin inhibitor, substitution of FPBC with FPCC, or ripening of cheeses at a consistent low temperature (8 …

Effects Of The Fit Game On Physical Activity In Sixth Graders: A Pilot Reversal Design Intervention Study, Damon Joyner, Heidi Wengreen, Sheryl Aguilar, Gregory J. Madden

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: The FIT Game is a low-cost intervention that increases fruit and vegetable consumption in elementary school children. For this study, the FIT Game was adapted into an intervention designed to increase children’s physical activity at school.

Objective: We aimed to evaluate if the FIT Game could increase children’s physical activity relative to their baseline levels.

Methods: A total of 29 participants were recruited from a sixth-grade classroom. An ABAB reversal design was used. Participants wore an accelerometer while at school during pre/postintervention baseline (A) and intervention (B) phases. During the FIT Game intervention, daily physical activity goals encouraged the …

Addressing The Issue Of Food Insecurity On College Campuses, Linda L. Thompson, Mateja R. Savoie-Roskos, Alisha R. Farris, Kristin Riggsbee, Sa'nealdra Wiggins

Nutrition, Dietetics, and Food Sciences Faculty Publications

Food insecurity among college students is becoming a more widely recognized issue across the country. Recent studies report between 30-50% of college students experience some level of food insecurity, a rate that is nearly two-fold higher than the general public. Although food insecurity has likely existed among this population for many years, it has recently become more intensely studied potentially due to the changing demographic characteristics of the average student. More than ever before, students are single parents, full-time employees, and/or first generation college students. These nontraditional students often experience financial obligations that can impact their ability to access an …

Pilot Test Of An Online Asa24 Training With Efnep Educators, Lori Andersen Spruance, Abiodun Atoloye, Deirdre Douglass, Thea Palmer Zimmerman, Patricia M. Guenther, Karen Franck, Teresa Henson, Carla J. Moore, Gina Wood, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

The purpose of this study was to evaluate the acceptability and usability of an online training to prepare Expanded Food and Nutrition Education Program (EFNEP) educators to collect 24-hr dietary recalls using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24). Fifty-eight educators in 17 states were recruited to take the training; 29 completed the online training, assisted two individuals in completing a 24-hr recall using ASA24, and completed a survey about their experiences. The sample included 26 respondents. The majority (n = 16; 61.5%) of the sample was EFNEP educators with college education. The majority of the respondents indicated …

Public Health Nutrition: Translating Research Into Practice, Casey Coombs, Mateja R. Savoie-Roskos, Nurgul Fitzgerald, Tovah Wolf

Nutrition, Dietetics, and Food Sciences Faculty Publications

Public health nutrition is a unique, multifaceted discipline that includes a wide range of experts in the research, policy, and programming sectors.¹ A goal of the SNEB Public Health Nutrition Division is to help translate public health nutrition research into practice and policies. This translation process is essential to ensure practitioners have the tools to implement effective, evidence-based interventions that have demonstrated improvements in nutrition-related behaviors and health outcomes of the target audiences.^{2, 3} Furthermore, collaboration between researchers and practitioners is necessary to ensure that researchers are testing interventions that can feasibly be implemented in public health …

Modifying The Physical Properties Of Butter Using High-Intensity Ultrasound, Jiwon Lee, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.27-cm-diameter tip to heavy cream (40% fat; 300 g) that was aged at 7.5°C with low agitation (40 rpm) for 90 min. Sonicated cream was churned at 7.5°C until butter grains were formed. The solid fat content …

The Provision Of Assistance Does Not Substantially Impact The Accuracy Of 24-Hour Dietary Recalls Completed Using The Automated Self-Administered 24-H Dietary Assessment Tool Among Women With Low Incomes, Sharon I. Kirkpatrick, Patricia M. Guenther, Deirdre Douglass, Thea Zimmerman, Lisa L. Kahle, Abiodun Atoloye, Michelle Marcinow, Mateja R. Savoie-Roskos, Kevin W. Dodd, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Evidence is lacking informing the use of the Automated Self-Administered 24-h Dietary Assessment Tool (ASA24) with populations characterized by low income.

Objective: This study was conducted among women with low incomes to evaluate the accuracy of ASA24 recalls completed independently and with assistance.

Methods: Three hundred and two women, aged ≥18 y and with incomes below the Supplemental Nutrition Assistance Program thresholds, served themselves from a buffet; amounts taken as well as plate waste were unobtrusively weighed to enable calculation of true intake for 3 meals. The following day, women completed ASA24-2016 independently (n = 148) or with assistance …

Parent And Household Influences On Calcium Intake Among Early Adolescents, Jinan Banna, Jessica O'Driscoll, Carol J. Boushey, Garry Auld, Beth Olson, Mary Cluskey, Miriam Edlefsen Ballejos, Christine Bruhn, Scottie Misner, Marla Reicks, Siew Sun Wong, Sahar Zaghloul

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Calcium intake during early adolescence falls short of requirements for maximum bone accretion. Parents and the home food environment potentially influence children’s calcium intakes. This study aimed to quantify parental psychosocial factors (PSF) predicting calcium intakes of Asian, Hispanic, and non-Hispanic white (NHW) early adolescent children from a parental perspective.

Methods: This was a cross-sectional study involving the administration of a validated calcium-specific food frequency questionnaire to a convenience sample of children aged 10–13 years and the primary individual responsible for food acquisition in the child’s household. Based on Social Cognitive Theory, parental factors potentially associated with children’s calcium …

Create Better Health: A Practical Approach To Improving Cooking Skills And Food Security, Mateja R. Savoie-Roskos, Casey Coombs, Jaqueline Neid-Avila, Jeffrey Chipman, Sara Nelson, Leslie Rowley, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

Low-income individuals are at a higher risk for food insecurity, certain chronic diseases, and poor dietary intake as compared to their higher-income counterparts. As a result, it is essential that low-income individuals eligible for the Supplemental Nutrition Assistance Program (SNAP) are provided with opportunities to advance their nutrition-related knowledge, skills, and self-efficacy. Unlike other federal nutrition assistance programs, SNAP participants receive benefits only once a month and have very few restrictions on what foods can be purchased. The Supplemental Nutrition Assistance Program-Education (SNAP-Ed) is available to help SNAP-eligible individuals make healthy food choices with their SNAP benefits, incorporate physical activity …

Volatile Flavor Compounds Vary By Beef Product Type And Degree Of Doneness, Kourtney Gardner, Jerrad F. Legako

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile compounds were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3 to 5 °C), room temperature (24 to 26 °C), or cooked on an electric clamshell-style grill to an endpoint temperature of 55, 60, 71, or 77 °C. Collected samples were subsequently determined by gas chromatography mass spectrometry. Prominent compounds known to be the result of the Maillard reaction or lipid degradation were retained for comparison. Four Strecker …

Effect Of Sonication On The Viscosity Of Reconstituted Skim Milk Powder And Milk Protein Concentrate As Influenced By Solids Concentration, Temperature And Sonication, Vidita K. Desphande, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

Skim milk powder (SMP) and milk protein concentrates (MPCs) are manufactured by evaporation followed by spray drying and are widely used as functional and nutritional ingredients. This study investigated the effects of temperature (40–60 °C) and total solids content (TS) on the viscosity of reconstituted MPC (rMPC) (≥30% TS) and SMP (rSMP) (≥46% TS) in laboratory conditions. Additionally, the influence of sonication in batch (70% amplitude) and flow through systems (90% amplitude) was studied in a laboratory setting. The viscosity increased for all treatments with an increase in TS and decreased with an increase in temperature. Overall, sonication in both …

Linkage, Whole Genome Sequence, And Biological Data Implicate Variants In Rab10 In Alzheimer’S Disease Resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald G. Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Chris D. Corcoran, Joann T. Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, Alzheimer’S Disease Neuroimaging Initative

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background

While age and the APOE ε4 allele are major risk factors for Alzheimer’s disease (AD), a small percentage of individuals with these risk factors exhibit AD resilience by living well beyond 75 years of age without any clinical symptoms of cognitive decline.

Methods

We used over 200 “AD resilient” individuals and an innovative, pedigree-based approach to identify genetic variants that segregate with AD resilience. First, we performed linkage analyses in pedigrees with resilient individuals and a statistical excess of AD deaths. Second, we used whole genome sequences to identify candidate SNPs in significant linkage regions. Third, we replicated SNPs …

Enzymatic Synthesis Of Chlorogenic Acid Glucoside Using Dextransucrase And Its Physical And Functional Properties, Seung-Hee Nam, Jin-A Ko, Young-Jung Wee, M. K. Walsh, Kwang-Yeol Yang, Sun-Hee Yim, Jon-Bang Eun, Woojin Jun, Jang-Hyun Park, Young-Min Kim, Songhee Han, Thi Thanh Hanh Nguyen, Nahyun M. Kim

Nutrition, Dietetics, and Food Sciences Faculty Publications

Chlorogenic acid, a major polyphenol in edible plants, possesses strong antioxidant activity, anti-lipid peroxidation and anticancer effects. It used for industrial applications; however, this is limited by its instability to heat or light. In this study, we, for the first time synthesized chlorogenic acid glucoside (CHG) via transglycosylation using dextransucrase from Leuconostoc mesenteroides and sucrose. CHG was purified and its structure determined by nuclear magnetic resonance and matrix-associated laser desorption ionization–time-of-flight mass spectroscopy. The production yield of CHG was 44.0% or 141 mM, as determined by response surface methodology. CHG possessed a 65% increase in water solubility and a 2-fold …

Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses was studied. Cheese samples were prepared in a twin screw cooker at 70 °C by mixing protein and fat phases together with different amounts of shear work input. Major changes in cheese structure were observed while working at 150 rpm and 250 rpm screw speeds. Confocal microstructures plus macroscopic observations showed systematic changes in structure with increased shear work inputs with unmixed buttery liquid observed at kg−1, typical Mozzarella type microstructures (elongated fat-serum channels) at 6–15 kJ kg−1 and homogeneously …

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma

Nutrition, Dietetics, and Food Sciences Faculty Publications

The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …