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Measuring Palatability Of Pet Food Products: Sensory Components, Evaluations, Challenges, And Opportunities, Natalia Calderon, Brittany L. White, Han-Seok Seo

Food Science Faculty Publications and Presentations

The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one-bowl or two-bowl tests. Academic researchers and professionals in the pet food industry have explored other methods, including the cognitive palatability assessment protocols and the ranking test, to evaluate more than two samples. A variety of approaches and perspectives were also utilized to predict palatability and key sensory attributes of pet foods, including descriptive sensory analysis by human-trained panelists and pet food caregivers’ perceptions of pet food. This review …

Increasing The Impact Of Dietary Fiber From Grains On Human Health Through Gut Microbiome, Sujun Liu

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

The relationship between dietary fiber intake and human health has gained significant attention due to its potential in preventing chronic diseases and promoting gut health. Grains are a primary source of dietary fiber; however, the health impact of grain fibers is often limited because they are incompletely metabolized by gut bacteria. This dissertation explores innovative strategies to enhance the concentration and of dietary fiber from grains and its utilization by gut bacteria. By investigating various treatments, this research aims to maximize the health benefits of grain-derived dietary fibers, thereby contributing to a healthier society.

This dissertation is organized into four …

Blend Matters: Interactions Of Rice Cultivars On Milling, Physico-Chemical & End Use Traits, Bindu Regonda

Graduate Theses and Dissertations

Rice blending or mixing of different rice cultivars, a common practice in the industry, significantly impacts processing efficiency and end-product quality, yet its effects on end products remain understudied. This research investigated the implications of blending contemporary Arkansas rice cultivars through two comprehensive studies focusing on milling yields and physicochemical properties, instantization, and parboiling processes. Five long-grain cultivars, including hybrids (RT 7521 FP, RT 7321 FP, XP 753) and purelines (Ozark, CLL 16), were blended in various combinations and different drying.

The first study revealed that blending significantly affected milling yields and physicochemical attributes. Pre-drying blending yielded better results compared …

Reducing The Cost Of Implementing The F.I.T. Game Healthy Eating Program In Diverse Schools While Observing Effects On Food Waste, Robert Gifford

All Graduate Theses and Dissertations, Fall 2023 to Present

It is well known that children do not eat enough fruits and vegetables. The FIT Game Healthy Eating Program is an interactive, story-board type narrative that has increased fruit and vegetable consumption in elementary school children. While The FIT Game intervention has shown progress in the past, the schools studied had minimal diversity and the intervention was time intensive and costly.

This research utilized The FIT Game intervention in four Salt Lake City area, Title 1, schools with a large amount of student diversity. The first portion of research was conducted in two phases. The first phase compared an intervention …

Metabolic Capabilities Of Latilactobacillus Curvatus And The Potential Use As An Adjunct Culture For Food Safety And Quality Control In Yogurt, R. Chase Wahlstrom

All Graduate Theses and Dissertations, Fall 2023 to Present

In the quest for healthier and more natural food products, using beneficial lactic acid bacteria to preserve food, known as biopreservation, is becoming increasingly important. This research focused on a strain of beneficial bacteria called Latilactobacillus curvatus and its ability to inhibit fungal growth both in lab settings and in a yogurt system. This has the potential to enhance the safety and quality of dairy products.

We studied a specific strain of this bacteria, named WSU-1, found in dairy. Through detailed analysis, we discovered that this strain could produce substances that may help protect food from harmful microbes. In laboratory …

Does The Age And Associated Ph Of Buttermilk Influence The Sensory Properties Of Soda Bread?, Liam Byrd, Pauline Danaher, Roisin Burke

Articles

Culinary proverbs, tips and tricks, or old wives’ tales lead to many variations in a recipe. In Molecular and Physical Gastronomy, the term “culinary precisions” is used to describe any piece of information that has something to do with the technical description of the dish, but does not belong to the definition (that is the minimum required to make the dish). The aim of this study was to test the culinary precision that “using aged cultured buttermilk” (which should be more acidic than fresh buttermilk) improves the sensory properties of soda bread by promoting the chemical reactions between the acidic …

Effects Of Heat Moisture Treatment On Dietary Fiber Utilization By The Gut Microbiota, Yichen Bai

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The present study investigates the impact of heat moisture treatment (HMT) on the utilization of dietary fibers from red lentil hulls and wheat bran and its subsequent effect on gut microbiota and short-chain fatty acid production. HMT significantly decreased the water absorption index in red lentil hulls but increased it in wheat bran. For resistant starch (RS), HMT elevated its content in red lentil hulls but diminished it in wheat bran. In terms of dietary fiber content, HMT increased soluble dietary fiber in red lentil hulls. However, carbohydrate utilization and SCFA production by gut microbiota did not significantly change after …

Development Of Fortified Blended Food Using Great Northern Bean, Aemiro Tadesse Zula

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Undernutrition is a global health challenge affecting people across all stages of life. While everyone is susceptible, certain groups face a significant burden. These include those living in poverty, young children, adolescents, older people, and lactating and pregnant women. Food insecurity is another primary global concern affecting billions of individuals worldwide and is closely associated with undernutrition. Implementing interventions to address these two significant global burdens is critical, and international organizations are playing a crucial role through food aid programs using Fortified Blended Foods such as corn-soy blend (CSB), corn-soy blend plus (CSB+), and corn-soy blend plus plus (CSB++). CSB+ …

Physiochemical, Bio, Thermal, And Non-Thermal Processing Of Major And Minor Millets: A Comprehensive Review On Antinutritional And Antioxidant Properties, Suhan Bheemaiah Balyatanda, N.A. Nanje Gowda, Jeyamkondan Subbiah, Snehasis Chakraborty, P.V. Vara Prasad, Kaliramesh Siliveru

Food Science Faculty Publications and Presentations

Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these components. Antinutritional factors interfere with the digestibility of macro-nutrients and the bioavailability and bio accessibility of minerals. This necessitates methods to reduce or eliminate antinutrients while improving nutritive and antioxidant value in food. This review aims to elucidate the rationale behind processing choices by evaluating the scientific literature and examining the mechanisms of processing methods, categorized as …

Polyphenol Profiling And Bioactivities Of Date Seed: A Comparative Assessment Of Extraction Techniques In Different Date Seed Varieties, Fatima Ibrahim Albedwawi

Theses

Plant-waste-derived bioactive compounds have generated growing interest recently. In this context, this project examined the phenolic content, antioxidant capacity, antimicrobial activity, and antibiofilm capability of the seed extract of Phoenix dactylifera. Six date seed varieties (Fardh, Sukarri, Negal, Majdool, Zahidi, and Khadrawy) were studied. In this study, a novel ultrasound-assisted extraction technique is compared with the conventional extraction method (maceration using 80% ethanol), taking into account both the quality and quantity of polyphenols. Among the primary objectives, the ultrasound-assisted extraction (UAE) of polyphenols was optimized using response surface methodology (RSM), aiming for maximum TPC and DPPH radical scavenging. By …

Practices And Perceptions Of Uae Residents: Food Safety In Handling And Preparation Of Fish, Consumption, And Nutrition From Fish, Noof Ahmad Al Marzooqi

Theses

Background: UAE is uniquely located with an extensive seafront, which has led to the development of fishing and fisheries in the country. As a result, the UAE's diverse population has become one of the highest fish consumers among the Gulf countries. The high fish consumption in the UAE was a part of the traditional diet; however, a better understanding of UAE residents' practices and perceptions of fish food safety, fish preparation, and nutrition from fish consumption was needed. Objective: This study investigates food safety practices in handling and preparation of fish, consumption trends, and perceptions of nutrition from fish among …

Extraction Method Effects On Structural Properties And Functional Characteristics Of Dietary Fiber Extracted From Ginseng Residue, Xiaoyu Feng, Kashif Ameer, Karna Ramachandraiah, Guihun Jiang

School of Medicine Faculty Publications

In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional properties. The results clearly showed that, regardless of the extraction methods, all DF samples exhibited representative infrared spectral features. The DF extracted by AC (citric acid) had more porous structures with a looser configuration, in conjunction with high apparent viscosity, whereas the DF extracted by EN (α-amylase and protease) exhibited higher thermal stability. Moreover, the monosaccharide composition of the DF samples was significantly influenced …

The Commodification Of Local Food Systems In Bali: Social Media, Processed Foods, And Government Policies., Paisleigh Atwood

Indonesia: Arts, Religion, and Social Change

This study examines the differences in food availability between tourist and rural markets in Bali, focusing on the factors contributing to a diet shift in Bali. Using a mixed-methods approach—including interviews with local residents, observational surveys, and a literature review—this research highlights the influence of tourism, social media, and government policies on food choices and accessibility. Findings reveal a noticeable increase in processed foods in tourist areas, driven by demand for convenience and "Instagrammable" options, while rural markets maintain a higher prevalence of whole foods despite the creeping presence of packaged products. Interviews with participants of different generations further underscore …

Food Science Affiliated Publications, University Of Arkansas, Fayetteville: Snapshot Of The Research Publications, Jeremy J. Smith, Lutishoor Salisbury

University Libraries Faculty Publications and Presentations

This report provides a snapshot of the research publications for authors affiliated with the Food Science department at the University of Arkansas, Fayetteville, for the period 2018-2023. It includes publications by material type; co-author characteristics; ranking of journals according to journal citation reports.

Effect Of Curcuma Longa On Growth And Lipid Profile Of Broiler Chickens Across Seasons, Sehrish -, Roheela Yasmeen

Journal of Bioresource Management

The poultry sector plays a critical role in driving economic growth and meeting the protein needs of the population. Recently, natural additives like turmeric (Curcuma longa) have attracted attention for their antimicrobial properties and their potential to reduce the reliance on antibiotics in poultry feed. This study evaluated the effects of turmeric supplementation at varying concentrations on broiler chickens during winter and summer seasons. Over a 42-day period, 40 broilers were divided into four groups: Control, Experimental Group 1 (1% turmeric), Experimental Group 2 (1.5% turmeric), and Experimental Group 3 (2% turmeric). Vaccination against Newcastle Disease (ND) and …

Phenotypic Correlation, Path Analysis, And Quantitative Trait-Based Selection Of Elite Wheat Genotypes Under Heat Stress Conditions In The Terai Region Of Nepal, Radhakrishna Bhandari, Binod Panthi, Shivalal Nyaupane, Sandesh Shrestha, Prabin Sharma, Rajesh Kumar Gupta, Sansar Sahani, Mukti Ram Poudel

Makara Journal of Science

Wheat is one of the most important cereal crops worldwide, but the production and productivity of wheat is affected by heat stress. A field experiment using an alpha lattice design with seven blocks was conducted on 35 elite wheat genotypes in the Terai region of Nepal to identify the most appropriate trait resulting in a high-yielding wheat genotype with high tolerance to heat stress. Correlation analysis revealed that booting-to-heading duration (BtoH), booting-to-anthesis duration (BtoA), plant height (Ph), spike length (SL), spike weight (SW), thousand grain weight (TGW), straw yield (SY), and total biomass yield (TY) had a significant positive correlation …

Mapping Of The Potential To Substitute Plastic In Food Packaging In Finnish Supermarkets, Taina Lahtinen, Kirsi Kataja, Jari Viitanen, Vinay Kumar, Jussi Lahtinen, Ali Harlin

Journal of Applied Packaging Research

Single-use plastics (SUP), which are extensively utilized in food packaging, are one notable cause for the constantly growing littering issue. This novel study is one of the first attempts to systemically analyze food packaging data to reveal the potential for plastic packaging material reduction or substitution by utilizing a primary packaging material summary of single items sold in Finnish supermarkets. The outcome of the study indicates considerable dissimilarities among product groups concerning used packaging materials, weight, share of plastic, and sales volume. The analysis identified sweets and ready-to-eat meals as product groups for which there is a clear need, but …

Determining The Interrelationships For Dietary Intake Of Lipid Oxidation Products From Thermally Abused Oils, The Gut Microbiome, And Gut Health, Abby Benninghoff

Funded Research Records

No abstract provided.

Optimization, Physicochemical Stability And In Vivo Study Of Alginate-Chitosan Composites As Nanocarriers For Low Molecular Weight Angiotensin I-Converting Enzyme (Ace)-Inhibitory Peptide, Shehu Muhammad Auwal, Siti Balqis Muhammad Ghanisma, Nazamid Saari

Journal of Food and Drug Analysis

Chitosan and alginate, are non-toxic and biodegradable polymers used to enhance the stability of biotherapeutics by loading them into nanocarriers. In this study, the stone fish-derived low molecular weight peptide (Ala-Leu-Gly-Pro-Gln-Phe-Tyr), exhibited an in vitro ACE-inhibitory activity of 94.43 ± 2.05% and an IC₅₀ of 0.012 ± 0.001 mM. The peptide was encapsulated via ionic gelation with alginate followed by polyelectrolyte complexation with chitosan. The resulting ACE-inhibitory peptide-loaded alginate-chitosan nanoparticles (ACE-I-ALG-CS NPs) were optimized to achieve small particle size (212.60 nm) and high encapsulation efficiency (EE, 74.48%). This was based on an optimum chitosan concentration (0.420%w/v), homogenization speed (6000 …

Preface, Chih-Ching Huang, Yang-Wei Lin, Amit Nain

Journal of Food and Drug Analysis

No abstract provided.

Dairy Club Digest: Udderly Good Times, South Dakota State University Dairy Club

Dairy Digest

This is the 2024 Dairy Club Digest. The Diary Club Digest is published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2023 - 2024.

Drying Techniques For Precooked Hybrid Rice To Ensure Quality Of Instantized Rice, Anne Adhiambo Okeyo, Kaushik Luthra, Justin Siebenmorgen, Alan R. Vazquez, Griffiths Atungulu

Food Science Faculty Publications and Presentations

Background and Objectives

Due to the emergence of new hybrid rice cultivars, rice processors must refine their processing protocols to maintain the production of high-quality products. This is crucial for the instant rice processing industry. Therefore, this study aims to refine current convective heated air-drying processing methods to suit the new hybrid rice cultivars intended for instant rice production. New strategies to dry cooked rice were investigated. These included drying in a stepwise manner with high (230–200°C) and medium (190–160°C) air temperatures and drying at constant high (200°C) and medium (160°C) air temperatures. Changes in quality attributes of two new …

Could Measuring Factors Other Than A Lack Of Financial Resources Help In Achieving The Zero Hunger Goal, Jillian Hyink, Brandon R. Mcfadden, Brandy E. Phipps, Craig Gundersen

Agricultural Economics and Agribusiness Faculty Publications and Presentations

The second Sustainable Development Goal of Zero Hunger, defined by the United Nations, broadly focuses on several dimensions of food access and availability, including measures of hunger and undernourishment, food insecurity, and malnutrition. Progress toward the Zero Hunger goal is monitored using indicators like the Prevalence of Undernourishment and the prevalence of moderate or severe food insecurity. These indicators are widely regarded as accurately portraying the underlying phenomena of concern. There are, however, other considerations one may want to include when considering the broader food system, including the role of food access and sovereignty in the rural areas of low-income …

Development Of Extruded Puffed Snack Utilizing Carrot Pomace, Bean Flour, And Rice Starch As Primary Ingredients, Julia Zoe

Master's Theses

Every year, the carrot industry worldwide wastes up to 50% of carrots as raw material due to processing (Šeregelj et al., 2020). When carrots are juiced, the remaining fibrous pulp is often discarded as carrot pomace. In order to redirect this food waste, the first objective of this research was to optimize formulations for an extruded puffed snack that is most similar to commercially available puffed snacks, utilizing baby lima bean flour and carrot pomace

Hardness (kg), cross-sectional expansion ratio, bulk density (g/cm³), moisture content (%), water activity, specific mechanical energy (kJ/kg), carotenoid concentration (ppm), and total dietary …

Elemental Content And Safety Evaluation Of Wild-Harvested Australian Abalone (Haliotis Spp.) Viscera: Addressing Safety Concerns In Food Waste Upcycling, Wing H. Chung, Liezhou Zhong, Ryu Takechi, Ranil Coorey, Janet Howieson

Research outputs 2022 to 2026

Abalone viscera has been shown to be a valuable human nutraceutical, yet the food safety considerations of consuming whole abalone viscera have been largely overlooked. Hence, this research was conducted to investigate and evaluate elemental compositions and safety of it. The elemental data was compared to international food safety regulations and evaluated using the USEPA hazard index (HI) equation and HI-derived estimated upper limit (EDUL) equation, which EDUL allows comparison of novel foods with a large variety of similar existing products. To further demonstrate that food safety of upcycled food could be improved with simple processing, a risk mitigation trial …

Development Of Pork Meatballs Supplemented With Commercial Soluble Dietary Fibres And Mimic In Vitro Simulated Gastrointestinal Digestion, Chonlada Srikamwang, Pirawan Chaiwan, Sarana Rose Sommano, Malaiporn Wongkaew

International Journal of Health and Allied Sciences

This study investigated the effects of supplementing tapioca starch with commercially soluble dietary powder in meatballs to develop a low-glycaemic index (GI) food for people with high blood sugar levels. This work evaluates the physicochemical characteristics, texture profile analysis (TPA), proximate composition, and digestibility of carbohydrate in meatballs supplemented with commercial soluble dietary powder using 3x3 factorial completely randomised design. The physicochemical characteristics findings indicate that the colour values of GI meatballs, including L*, a*, and b*, ranged from 63.60 to 68.49, 1.52 to 3.05, and 13.86 to 16.56, respectively. The colour difference values of meatballs containing dietary fibre in …

Effect Of Repeated Heating On Chemical Properties Of Selected Edible Plant Oil And Its Health Hazards, J Prarthana, Nischitha Nischitha, Shraddha Shraddha, Ramith Ramu

International Journal of Health and Allied Sciences

Increase in the cost price of edible oil, has forced to reuse the cooking oil especially in frying. Repeated cooking of oil brings about lot of structural changes ideally not suitable for consumption. The present study aims at comparing the structure and chemical changes like acid value, peroxide value, saponification, iodine value of three different commonly used edible oil viz sunflower oil, coconut oil & rice bran oil after successive heating & cooling. Oils were heated four times for 45 minutes, followed by repeated cooling for 2 hours. The results indicates that the acid values of all three oils (0.32- …

Covid-19 Prevention Behaviors And Dietary Habits Among Undergraduate Students: A Health Belief Model Approach, Doreen Liou

Department of Nutrition and Food Studies Scholarship and Creative Works

Physical and social disruptions resulted from the COVID-19 pandemic, affecting young adults in higher education. The purpose of this survey research is to unveil COVID-19 related beliefs using the Health Belief Model, and COVID-19 prevention behaviors, including self-reported fruit and vegetable consumption among university students. A cross-sectional survey was administered to 304 male and female undergraduate students from diverse ethnic backgrounds and majors at a New Jersey state university using convenience sampling. Variables measured included frequency of COVID-19 prevention behaviors (e.g.: wearing indoor mask, handwashing), and consumption of fruit and vegetables (dark green and orange vegetables) over the previous week. …

Transglutaminase Crosslinked Milk Protein Concentrate And Micellar Casein Concentrate: Impact On The Functionality Of Imitation Mozzarella Cheese Manufactured On A Small Scale Using A Rapid Visco Analyzer, Prafulla Salunke, Lloyd Metzger

Dairy Science and Food Science Faculty Publications: 2022 to Present

In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment included TGase at 0.3 (L) and 3.0 (H) units/g of …

Thiol Dough Conditioners Impact On The Formation Of Advanced Glycation End-Products In Bagels Containing Sunflower Seed Flour, Alton Chambers

Food Science (MS) Theses

Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower …