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Articles 1 - 5 of 5
Full-Text Articles in Food Chemistry
Effects Of One-Pass Microwave Drying On Rice’S Utilization In The Brewing Process., Christopher Stuckey
Effects Of One-Pass Microwave Drying On Rice’S Utilization In The Brewing Process., Christopher Stuckey
Food Science Undergraduate Honors Theses
Rice is utilized as an adjunct grain by the beer manufacturing industry. Before utilization, the rice has to be dried to a desired moisture content. The drying process employed may have an impact on the rice’s physicochemical properties which influence the rice’s performance in the brewing process. This study focused on investigating the impact of microwave drying on rice’s physicochemical properties and utilization in the brewing process. Rough rice samples at an initial moisture content of 19.7% wet basis were exposed to microwave dryer set to deliver 525 kJ/kg of energy in a single drying pass. The effects of the …
Characterization Of Jasmine Rice Cultivars Grown In The United States, Anastasia Mills
Characterization Of Jasmine Rice Cultivars Grown In The United States, Anastasia Mills
Food Science Undergraduate Honors Theses
Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as general American population. Recently new U.S. jasmine rice cultivars have been developed independently at three rice research stations in Arkansas, California, and Louisiana, but their properties have not been characterized. The objective of this research was to characterize and compare the physical appearance, chemical composition, thermal and pasting properties, cooked rice texture and starch structures of the newly-developed U.S. jasmine rice from Arkansas, California and Louisiana, to be compared with jasmine rice samples from Thailand. In general, …
Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman
Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman
Food Science Undergraduate Honors Theses
Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable acidity ratio (10.92). There were …
Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley
Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley
Food Science Undergraduate Honors Theses
This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in significant losses of anthocyanins (50% and 31%, respectively). An eight-week storage time also resulted in a significant decrease in anthocyanins (7% to 51%) in products stored at ambient temperature. The ice pop, which …
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 …