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Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Influence Of Sporulation And Germination Behavior Of Bacillus Licheniformis On Microbial Quality Of Skim Milk Powder, Nancy Awasti

Electronic Theses and Dissertations

This dissertation includes modeling of sporulation and germination behavior of Bacillus licheniformis strains during raw milk holding, tracking the survival of sporeformers and spores of high sporulating Bacillus strain during skim milk powder manufacturing. In addition, preliminary studies were done to standardize a rapid spore detection technique by using ratiometric fluorescence. To understand the role of strain variability during raw milk holding conditions, population dynamics of two strains of Bacillus licheniformis, ATCC 6634 and 14580, were modeled as a function of temperature (4.0 -12.0˚ C) and duration (0 - 72 h), using regression analysis. Based on initial spiking of vegetative …

Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary

Electronic Theses and Dissertations

Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …

Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey

Electronic Theses and Dissertations

Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this, …

Effects Of Oats And Distiller’S Dried Grains Fibers On Fortification Of Asian Noodles – Evaluation Of Glycemic Response, Noodle Quality And Nutritional Composition, Kara Konst

Electronic Theses and Dissertations

The objective of this study was to develop Asian wheat noodle formulations enriched with oat flour and corn DDG at 10, 20 and 30 % wheat flour replacement levels and to evaluate the effects of this fiber and protein enrichment on the glycemic response of human subjects. We hypothesized that the addition of high-fiber oats and high-fiber, high-protein DDG will have synergistic effects in lowering the glycemic response in human subjects. In this study, steamed instant Asian noodles were prepared with DDG(D) and oats(OF) in combination with all-purpose wheat flour(W) in the following flour blends: (W:D) 90:10, (W:OF) 90:10, (W:D) …

Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel

Electronic Theses and Dissertations

Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch …

Letter From The Dean, Deacue Fields

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

A Message From The Associate Dean Of The Honors College And Co-Chair Of The Service Learning Initiative, Jennie Popp

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 20 2019, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Recovering Our Roots: The Importance Of Salish Ethnobotanical Knowledge And Traditional Food Systems To Community Wellbeing On The Flathead Indian Reservation In Montana., Mitchell Rose Bear Don't Walk

Graduate Student Theses, Dissertations, & Professional Papers

This thesis provides a culturally-comprehensive review of the plants utilized for food in the Bitterroot Salish tribe of northwestern Montana. As part of the larger Confederated Salish and Kootenai Tribes (CS&KT) of the Flathead Indian Reservation, the Bitterroot Salish historically utilized hundreds of plants for food, medicine and hygiene. This thesis aims to highlight food plants and their important cultural components. The information herein is a combination of history, ethnography, linguistics, ethnobotany, and first-hand experience with the current Salish community to provide a holistic framework of understanding traditional food plants today. A comprehensive plant list is provided with Latin, Salish …

Developing Food Quality Standards For Distiller’S Dried Grains – Evaluating Composition Quality And Safety, Tanvee Deshpande

Electronic Theses and Dissertations

Introduction: Distillers Grains represent a major co-product of corn ethanol production. At the production rate of 44 million tons/year and a price of $95/ton, this co-product has potential as a food ingredient (solvent-treated dried products) owing to its high protein content (38%) and high fiber content (40%TDF). The aim of the research was to determine the composition, quality and safety of several initial moisture types of distiller’s grains – distiller’s grains without solubles (DG) and distiller’s grains with solubles (DGS) in wet and freeze-dried form (FrD) from 2017 and 2018.
Method: Processing methods were optimized for raw DG & DGS …

Thermal, Interfacial, And Application Properties Of Pea Protein Modified With High Intensity Ultrasound, Aeneas Koosis

Theses and Dissertations--Animal and Food Sciences

The overall objective of the study was to investigate different food ingredient conditions and ultrasound treatment on pea protein in terms of surface morphology and thermal characteristics. The motivation of this work was based on previous studies focusing on non-chemical physical modifications of plant proteins and the increasing demand for functional alternative proteins.

Ultrasonication time and amplitude, pH, protein concentration, and salt concentration all influenced the thermal and interfacial properties of pea protein. Ultrasound treatment altered the quaternary and tertiary structure of the storage protein and disrupted non-covalent bonds. The structural altercations and a reduction in particle size led to …

Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick

Undergraduate Theses, Professional Papers, and Capstone Artifacts

The world’s human population has risen exponentially over the last 100 years and is expected to reach nine billion by 2050. Ensuring food security and resource sustainability is of global concern. The United Nations Food and Agriculture Organization endorses insect farming as an alternative to cattle, pork, sheep, and poultry industries because of their higher food conversion rate. Insect farming requires less arable land, less water, and produces less greenhouse gases than traditional livestock. The practice of eating insects, known as entomophagy, is not a new idea as two billion people around the world include insects in their diets. Unfortunately, …

Utilizing The Parts Of Common Food Products As Functional Ingredients Part 1: Separation And Concentration Of Ω-3 Pufa-Rich Phospholipids By Hydration Of Krill Oil Part 2: Functional Properties Of A Concentrated Egg Yolk Protein Powder Using A One-Step Organic Solvent Extraction Process, Casey Lynn Showman

Graduate Theses, Dissertations, and Problem Reports (ETD)

The food industry separates food products into different parts to better utilize the functional and nutritional benefits of each fraction. The overall focus of this thesis is on separating and utilizing fractions and co-products from food manufacturing as functional ingredients. Therefore, the objective of this research was to 1) evaluate the effectiveness of water degumming to separate omega-3 PUFA-rich phospholipids from other lipids found in krill oil and 2) determine how different organic solvents would affect physiochemical and functional properties of egg yolk protein recovered from spray-dried egg yolk using a novel one-step organic solvent extraction method.

The aim of …

A Modified Rcm Medium For The Growth Of Lactobacillus Bulgaricus, Ayowole Caleb Oyeniran

Theses

In this study, we modified reinforced clostridial medium (RCM) to selectively enumerate and isolate Lactobacillus bulgaricus, a probiotic and an important starter culture in the dairy industry. The disparity in the reported carbohydrate fermentation pattern of L. bulgaricus was used to develop a growth medium not only selective for L. bulgaricus but significantly inhibitory to the growth of other lactic acid bacteria. A recently modified RCM (mRCM) was optimized for this study by the addition of 0.5% fructose, 0.5% dextrose, 1% maltose and 0.25% sodium pyruvate while replacing lactose as a carbohydrate source. The cell recovery and bacterial counts of …

Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Taking advantage of inherent natural systems, aquaponic practices hold the potential to serve as an educational, sustainable, and profitable hobby for home gardeners facing common constraints such as temperature, space, and pests. The goal of this research was to assess the feasibility of implementing a small scale (4,542-liter) home -based aquaponic system in a small (48.768 square meter) greenhouse to produce fresh produce and fish protein. System construction and maintenance costs were compared to the value of crops and fish produced to determine whether this aquaponic system is a feasible option for the home grower. It was hypothesized that this …

The Effects Of Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) On Brown Adipogenesis In Stem Cell Culture, Darynne A. Dahlem, Yan Huang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are major maternal dietary supplements due to their positive benefits on neurological tissue growth during the first 12 weeks of gestation. Previous studies show that EPA and DHA inhibit muscle formation but promote adipogenesis. However, no research has addressed the question whether high intake of EPA and DHA affects brown fat development during gestation. The objective of this study was to measure the effect of EPA and DHA supplement on brown adipogenesis and potential pathways related to mitochondrial biosynthesis using fibroblasts as in vitro model. Using Oil-Red-O staining …

Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Formation of harmful microbes and their associated mycotoxins on rough rice during storage presents negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) samples of rice were treated at different IR wavelengths (λ), 3.2, 4.5, and 5.8 …

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha R. Findley, Luke Howard

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

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 losses of anthocyanins (50 and 31%, respectively). An eight-week storage time also resulted in a decrease in anthocyanins (7 to 51%) in products stored at ambient temperature. The ice pop, which was stored …

Healthy Skepticism: The Relationship Between Funding Source And Conclusion In Nutrition-Related Scientific Articles On Saturated Fat, Lili Muskal

CMC Senior Theses

Recently published scientific articles have led to mixed nutritional advice on dietary saturated fatty acids. Lesser et. al (2007) identified that mixed conclusions in scientific articles on sweetened beverages might be attributed industry funding, as articles funded by the beverage industry are four to eight times more likely to report conclusions in favor of the sponsor’s products. This thesis applies Lesser’s methods to determine whether industry funding influences the inconsistent conclusions on saturated fatty acids. This thesis analyzes 100 articles on foods high in dietary saturated fatty acids. While studies with food industry funding are more likely to produce favorable …

Dough Properties And Baking Characteristics Of White Bread, As Affected By Addition Of Raw, Germinated And Toasted Pea Flour, Kim A. Millar, Catherine Barry-Ryan, Roisin Burke, Sinead Mccarthy, Eimear Gallagher

Articles

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.

Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal

Articles

In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of sporestodeterminetheoptimalfermentationcondition. Thebestfermentationconditionsforxylanase productionwerefound to beincubation at30◦Cwith aninitial moisture contentof 70%and usingan inoculum of 6.5×106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g …

Oil Yields For Allanblackia Parviflora (Tallow Tree) In Ghana: The Effects Of Oil Extraction Methods, Tree Morphology And Environmental Characteristics, Wilfred Sefah, Pierre Horwitz, Mary C. Boyce, Lydia Sefah

Research outputs 2014 to 2021

This study provided understanding of the oil yields from Allanblackia parviflora fruits in Ghana. The study sought patterns of variations in oil yield between 157 trees, 16 communities and 3 ecological zones. Ecological zone and soil properties were considered as surrogates for growing conditions associated with tree and fruit morphology. Kernel and seed oil yields were determined using the manual screw press ranged from 31.3 to 61.8% and 0.2 to 36.8%, respectively. Large variations were observed between individual trees, and significant oil yield differences were observed between the 16 communities. There were no relationships between oil yields and soil properties, …

Development Of Spray Dried Encapsulated Curcumin Powder As Functional Food Ingredient, Alwani Hamad

Chulalongkorn University Theses and Dissertations (Chula ETD)

This study investigated the development of the spray-dried encapsulated curcumin powder from an oil-water-emulsion with better functional properties and evaluated its stability characters during storage and reconstitution. This research was conducted in four parts. The first part was the selection and optimization of curcumin solubility in edible oil. It was found that MCT oil was the best carrier oil with curcumin solubility of 17.01 mg/mL, which was achieved by heating at 80oC for 10 min. The curcumin solubility in MCT oil was further applied to nanoemulsion and conventional emulsion, in which the conventional one showed shorter stability...

Characterization Of Major Flavonols In Ramps (Allium Tricoccum), Wijdan M. Dabeek

Graduate Theses, Dissertations, and Problem Reports (ETD)

Ramps (Allium tricoccum) is a traditional plant in the eastern Appalachian Mountains. Ramps have been used in Appalachian folk medicine for its health promoting roles in lowering blood pressure and cholesterol. Information on the chemical composition of bioactive components responsible for the potential health benefits are scarce. Analysis of the chemical composition in similar Alliumplants showed that flavonols, induced similar health benefits. Therefore, the aim of this work is to characterize major flavonol conjugates in ramps. The secondary aim is to develop a preliminary quantification protocol. Flavonol glycosides were extracted in 50% methanol and 3% acetic acid. …

Evaluating The Potential Of Methyl Jasmonate Application As An Agricultural Practice On Phytochemicals In Brassica Vegetables: Sensory Quality, Cooking, And Cost-Benefit Analysis, Yu-Chun Chiu

Graduate Theses, Dissertations, and Problem Reports (ETD)

In the United States, Brassica vegetables, including broccoli (Brassica oleracea var. italica) and kale (Brassica oleracea var. acephala or Brassicae napus var. pabularia), are widely consumed and are easily accessible in farmer’s market or grocery stores with increasing interest of their health-promoting properties. For example, the consumption of broccoli has been associated with anti-cancer activity in in vitro and in vivo trails due to the high content of phytochemicals, minerals, vitamins, and fibers. Application of methyl jasmonate (MeJA) has been reported to enhance the potential health-promoting compounds in Brassica vegetables, glucosinolates (GS), especially indolyl GS neoglucobrassicin …

Isolation, Identification And Characterisation Of Enterococcus Faecalis Isolates For The Generation Of Multifuctional Bioactive Peptides From Milk, Kenneth Patrick Graham

Theses

Enterococci are lactic acid bacteria (LAB) that have the paradoxical position of possessing biochemical properties of technological importance, but are also considered as opportunistic pathogens capable of causing infection in immunocompromised patients. However, they have a long history of safe use in foods and have been evaluated in several studies for their role as starter, adjunct, probiotic and protective cultures. They show higher proteolytic activities than other LAB and have demonstrated the ability to produce bioactive peptides during the fermentation of milk. The aim of this project was to identify proteolytic Enterococcus faecalis isolates capable of generating health-promoting bioactive peptides …

Compound-Specific Isotope Analysis Of Amino Acids In Biological Tissues: Applications In Forensic Entomology, Food Authentication And Soft-Biometrics In Humans, Mayara Patricia Viana De Matos

Graduate Theses, Dissertations, and Problem Reports (ETD)

In this work we demonstrate the power of compound-specific isotope analysis (CSIA) to analyze proteinaceous biological materials in three distinct forensic applications, including: 1) linking necrophagous blow flies in different life stages to their primary carrion diet; 2) identifying the harvesting area of oysters for food authentication purposes; and 3) the ability to predict biometric traits about humans from their hair.

In the first application, we measured the amino-acid-level fractionation that occurs at each major life stage of Calliphora vicina (Robineau-Desvoidy) (Diptera: Calliphoridae) blow flies. Adult blow flies oviposited on raw pork muscle, beef muscle, or chicken liver. Larvae, pupae …

Mycoprotein: The Future Of Nutritious Nonmeat Protein, A Symposium Review, Tim Ja Finnigan, Benjamin T. Wall, Peter J. Wilde, Francis B. Stephens, Steve Taylor, Marjorie R. Freedman

Department of Food Science and Technology: Faculty Publications

Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, …