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The Effects Of Microwave Energy And Convection Heating On Wheat Starch Granule Transformations, N. K. Goebel, J. Grider, E. A. Davis, J. Gordon

Food Structure

Wheat starch-water dispersions at 1:1, 1:2, 1:4, and 5 95 (w/w) starch:water ratios, representing systems with varying levels of water availability , were heated under static conditions to 75°C by microwave energy at two power settings and by convection heating. Starch granule swe lling was evaluated by light and scanning electron microscopy. Six stages in swelling were identified on the basis of s welling of small and large granules and development of an extragranular matrix. The range of swelling stages found in different locations within a sample decreased as water became more available and less limiting. At each starch:water ratio, …

Preliminary Evaluation Of Lectins As Fluorescent Probes Of Seed Structure And Composition, S. Shea Miller, S. H. Yiu, R. G. Fulcher, I. Altosaar

Food Structure

Several commercially available fluoresceinisothiocyanate and rhodamine isothiocyanateconjugated plant lectins have been applied to cereal and oilseed tissues to permit identification and localization of specific structures and carbohydrates by fluorescence microscopy . Ulex europeaus Agglutinin I (UEAl) and Ricinis communis Agglutinin I (RCA I) showed specificity for the amyloids in rapeseed cotyledonary cell walls . Wheat Germ Agglutinin (WGA) bound to rapeseed coat mucilage, as well as fungal hyphae in infected wheat . Lens culinaris Agglutinin (LCA) bound only to starch in cereal sections, and at higher magnifications of isolated starch granules , the annular structure was clearly visible.

An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger

Food Structure

Study of structure of muscle provides information on the location and arrangement of various components and the changes which may be inflicted upon them. The structura l features of muscle have been descr ibed in detail down to the molecular level, but rega rding its use as a food, special interest centers on the connective tissue component and on myofibri llar proteins . Muscle comprises about 1/3 of the live weight of the a ni mal and is not static , but rather is subject to major changes in properties associated with growth, repair and se nescence. It is apparent …

Ultrastructure Of Quinoa Fruit (Chenopodium Quinoa Willd), E. Varriano-Marston, Alicia Defrancisco

Food Structure

The structure of quinoa (Chenopodium quinoa) fruit before and after germination was studied using electron microscopy. Protective coverings include a perianth consisting of loosely adhering cell s which are readily removed by washing, a pericarp and two seed coat layers. Starch granules fill the perispenn cells and are arranged in 18 to 20 oblong aggregates. Limited hydrolysis of the starch occurs after 24 hrs of germination, with amylolytic erosion of large granules occurring at the hilum and periphery of the granul es. Ungerminated embryo cells contain protein bodies with phosphorus-containing globoid inclusions. Essentially complete hydrolysis of the embryo protein bodies …

Selection And Preparation Of Lactic Culture Starters For Manufacture Of Cheddar Cheese, Aly Youssef Gamay

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Spiral Plater and a Microtiter system were used to isolate and evaluate cultures for a paired strain culture program. Bacteriophage and temperature sensitivity data of 43 Streptococcus cremoris strains were introduced into a computer cluster program to pair the least similar strains.

Selected pairs were challenged with phage. Resistant mutants were developed.

Characteristics of proteinase positive and proteinase negative variants were examined. Proteinase positive isolates produced more changes in pH, cell mass and more generations in milk than their counter-parts. Paired proteinase negative cultures produced more change in pH and cell mass and more generations in milk than single …

Efficiency Of Converting Iron Into Hemoglobin As An Assay For Evaluating Iron Bioavailability, Paul Whittaker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of iron absorption on subsequent hemoglobin regeneration was investigated by repletion and subsequent analysis of an anemic weanling rat model. Primary assay procedure in these studies was the Regeneration Efficiency method.

As repletion or curative assay techniques form the central body of investigative research in iron utilization, the first subject of inquiry was the effect of repletion interval and degree of depletion upon the animals as monitored by physical indicators such as blood volume, growth and hematinic response. Percent blood volume is a particularly useful figure in the calculation of the amount of hemoglobin iron but was found …

A Method For Separating Casein Micelles From Whey Proteins For Determining Casein In Milk, Robert N. Carpenter

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to determine if size exclusion chromatography could be used to separate casein micelles from whey proteins for a rapid, direct test to measure percent casein in milk. A size exclusion chromatography column was developed for the separation having dimensions 100 by .4 cm. Packing material selected was glycophase coated porous glass supports. A Beckman DU-8B spectrophotometer monitored the casein and whey protein peaks as they eluted and a Tektronix 4052 computer accepted data points every 4 sec, storing these on tape. Absorbances and areas of each peak were used in the evaluation of samples. …

Using Videodisc Technology And The Index Of Nutritional Quality To Teach Dietary Guidance To Young Adults, Glenda Wigginton Edmunds

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A review of the literature indicated a need for nutrition education materials to be current with prevailing scientific knowledge, using advanced instructional technology. Individuals need help in applying nutrition principles to their dietary practices.

A nutrition education program utilizing the nutrient density concept and the dietary guidelines for use on videodisc with microcomputer interface was developed and evaluated. The evaluation of the program did not prove to be effective statistically but learners did show an interest in the program and had positive feedback in regard to the information presented and the technology used.

The Effect Of Heat Treatment On Meat Heme And Nonheme Iron Bioavailability For The Anemic Rat, Oranong Jansuittivechakul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three separate experiments were conducted to investigate the effects of heat treatment on meat heme and nonheme iron bioavailability in anemic rats. Male weanling Sprague-Drawley rats were first made anemic, then subsequently fed with experimental diets. In the first experiment, dietary iron sources were raw or autoclaved meat mixed with ferrous sulfate to give the ratios of iron from meat and ferrous sulfate equal to 100:0, 75:25, 50:50, 25:75, and 0:100 respectively. For the second experiment, the dietary iron sources were raw or autoclaved meat mixed with bovine hemoglobin (HB) to give dietary iron ratios as described for experiment 1. …

Effects Of Heat Treatment And Post-Treatment Holding Time On Rennet-Clotting Properties Of Milk, Zeynep Ustunol

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Samples of raw whole milk were heated at L5, 50 and 75 C for 0, 30, 60, llU and 240 min. After heat treatment each sample was subdivided and portions held at 0 C for 0, 30, 60 and 120 min. In a second experiment samples of milk were heated at 25 and 50 C for the same lengths of time as before but this time at 75 C for only 5, 10, 15 and 20 min. A constant holding time of 30 min was used after the heat treatments. Following the various heat treatments pH of each sample was …

A Study Of The Action Of Bovine Cathepsin D On Intramuscular Connective Tissue, Elimosaria Elikalia Maeda

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cathepsin D has been postulated to play a role in the tenderization of meat with ageing. Meat toughness has been related to connective tissue content and degree of myofibrillar shortening. This investigation was undertaken to determine the activity of cathepsin D on bovine intramuscular connective tissue.

Highly purified cathepsin D preparations from bovine spleen and bovine sternomandibularis muscle were obtained by ammonium sulfate fractionation followed by affinity chromatography on pepstatin coupled to controlled pore size alkyl amine glass beads. Maximum proteolytic activity using hemoglobin as substrate was obtained at pH 3.5 and 3.8 for bovine spleen and muscle cathepsin D, …

Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corresponds to the inflexion point during the period when apparent absorbance was rapidly increasing and can be calculated by fitting curd firmness data to an exponential equation.

Addition of calcium …

The Effect Of Long Term Storage Of Nonfat Dry Milk On Sensory Quality And On The Development Of Oxidative Derivatives Of Sterols, Nancy R. Driscoll

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nonfat dry milk (NOM) was evaluated to determine the effect of long term storage on its sensory quality, its solubility index and on the development of oxidative derivatives of sterols. Storage variables included the form of the milk, the atmosphere in the storage container, the type of package and the storage temperature. A trained taste panel evaluated the milk for the development of cooked, metallic, and oxidized/stale flavors, mouthfeel and overall acceptability. Gas chromatography was used to determine cholesterol content and the quantity of oxidative derivatives of cholesterol present in the samples.

Although long term storage of NOM did not …

A Review Of The Muscle Cell Cytoskeleton And Its Possible Relation To Meat Texture And Sarcolemma Emptying, D. W. Stanley

Food Structure

A review of the muscle cytoskeleton is presented. Current evidence leads to the concept of a muscle cell cytoskeleton consisting of at least two elements - gap filaments which are located parallel to the fiber ax~s and provide intracellular elasticity and tensile strength and intermediate filameots found in the zdisc area that function to connect adjacent Z- discs and promote lateral registration. The former constituent consists of the high molecular weight protein connectin (titinl while the latter is composed of the smaller protein desmin (skeletinl. Both proteins exist in filamentous form, are susceptible to proteolysis and are insoluble in physiological …

The Effects Of Commercial Processing On The Structure And Microchemical Organization Of Rapeseed, S. H. Yiu, I. Altosaar, R. G. Fulcher

Food Structure

Rapeseed samples collected from different processing stages were obtained from one commercial crushing plant for the present investigation. The samples included (A) whole seeds, (B) flaked seeds, (C) press cakes, (D) solvent extracted meal, (E) desolventized meal and (F) cooled, desolventized meal . Frozen and/or glycol met hacrylate-embedded sections of the samples were examined using the techniques of fluorescence microscopy. Mechanical crushing tended to disrupt cell walls. After cooking and expeller pressing, individual protein bodies fused to form large masses encompassing phytin containing globoids. Storage lipids also coalesced into larger droplets. Most of the oil was removed after solvent extraction …

Infection Of Oriental Mustard By Nematospora: A Fluorescence And Scanning Electron Microscope Study, Richard A. Holley, Beverley E. Phipps-Todd, Suk H. Yiu

Food Structure

Fluorescence light microscopy and scanning electron microscopy were used to study penetration by the yeast Nematospora caryli through the seed coat and into the embryonic tissues of oriental mustard seed (Brasslca iuncea).

Infection of the seed was associated with its physical injury; however, it was evident that the yeast was capable of successfully invading healthy plant cells. The pathological process was followed in parallel using both the above types of microscopy. Foci of yeast infection on the seed coat outer surface were characterized by swelling of the infected epidermal cells. Nematospora hyphae were seen in the lumina of the seed …

B-Glucans In The Caryopsis Of Sorghum Bicolor (L.) Moench, C. F. Earp, C. A. Doherty, R. G. Fulcher, L. W. Rooney

Food Structure

Fluorescence microscopy was used to determine the location of B- glucans in sorghum. Sections from three genetically different sorghum cultivars were stained with Calcofluor or Congo Red , fluorochromes which have been reported to react with 13-glucans. Autofluorescence, indicative of ferulic acid in other cereals, was observed in untreated sections. When stained sections were treated with endo -B-glucanase , fluorescence was reduced or entirely eliminated in pericarp, aleurone and endosperm cell walls. 13-Glucans were i so lated from the endosperm of three sorghum cultivars. When reacted with the two dyes, Calcofluoror Congo Red , precipitates formed immediately, a reaction which …

Evaluation Of Selected Properties Of Chlorinated Wheat Flours In A Lean Cake Formulation, J. Grider, E. A. Davis, J. Gordon

Food Structure

Cake flours treated with different levels of chlorine were evaluated by use in a Kissell cake formulation. Flour particle size distributions varied with chlorination level, but pH and specific gravity of the batters did not differ. Batter viscosity differences were observed at specific temperatures during heating of total batters. Temperature profiles differed positionally in the cakes, but these patterns of heat penetration were not related to level of chlorine treatment. However, water loss rates differed depending on the level of chlorine treatment indicating a more pronounced effect of chlorination level on the water loss characteristics of the cakes during the …

Ultrafiltration Of Skim Milk Prior To Cottage Cheese Making, Izhar H. Athar

Electronic Theses and Dissertations

Cottage cheese has the largest sales volume potential of all cultured dairy products in the United States today. Moreover, it can be a highly profitable product if proper control is exercised during its manufacturing (46). Commercial production of cottage cheese utilizes a significant portion of the total fluid milk produced in the U. S.A. After the 1955's, yearly per capita consumption of cottage cheese increased from 1. 7 7 kg (3.9 lb) to a high of 2. 45 kg (5.4 lb) in 1972 (67) . Consumer demand for lower fat dairy products gradually increased, which put more pricing emphasis on …

Significance Of Residual Organisms In Foods After Substerilizing Doses Of Gamma Radiation: A Review, R. B. Maxcy

Department of Food Science and Technology: Faculty Publications

The nature of the flora surviving substerilizing irradiation of foods is dependent on the dose applied and the conditions of applications as well as the microenvi¬ronment of the food. At a dose level low enough to preserve acceptable sensory properties of fresh food, few if any of the common contaminants of public health significance survive irradiation. Survivors are weakened and present no unique problem of acquired resistance through recycling. Those bacteria surviving a low dose treatment of a relatively contaminated product like ground beef can grow under normal storage conditions and cause obvious sensory spoilage. Thus, low dose irradiation extends …

Recipe Design And Management In A Nutritional Data Base System, Robert G. Trenary

Masters Theses

The Nutritional Data Base System (NDBS) is an interactive information system which provides the user the ability to create and process menus, recipes and food items. Three primary program modules are thus indicated along with modules to translate user requests and process file and directory information. A discussion of standard data base concepts and an application of these concepts to the processing of recipes in the NDBS system is presented. Future possible expansions are suggested and other similar information systems are discussed.

A Nutrition Education Componenet For Migrant Children Based On The K-6 Nutrient-Density Curriculum, Sandra Beadleson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A nutrition education component was developed, implemented, and evaluated for integration into the Title I migrant education program. The component was based on an evaluated nutrition education curriculum implemented by Brown in the elementary school. The nutrition education program was developed on the concept of nutrient density which measures the ratio of a food's nutrient contribution to its caloric contribution on a constant caloric basis. The nutrition component was modified to include behavioral objectives and concepts that partially met the needs of a migrant population in Utah.

The program was evaluated in the Title I programs in Corrine and Smithfield, …

Prediction Of Mozzarella Cheese Yield From Milk Composition, Hamzah M. Abu-Tarboush

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content.

Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three …

The Relative Roles Of Initial And Residual Sodium Nitrite On Germination Of Clostridium Botulinum Spores In Meat, Orchid Mettanant

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four levels of NaNO₂ (0 ppm, 50 ppm, 100 ppm, and 156 ppm) were tested for antibotulinal activity in ground pork inoculated with spores of Clostridium botulinum either at the time of formulation or after cooking. Samples formulated with less than 156 ppm sodium nitrite received additional nitrite to adjust the residual nitrite equal to that found after cooking in samples formulated with 156 ppm nitrite. All samples were subjected to abusive storage at 27 C. Inoculating the spores at the time of formulation resulted in a faster rate of swelling. Heating C. botulinum spores for 30 min. at …

Evaluation Of Heme And Free Iron Binding Agents As Substitutes For Sodium Nitrite In Cured Meat, Farzaneh Vahabzadeh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitric oxide (NO) and carbon monoxide (CO) gases, alone or with oxalate, phytate, or ethylenediaminetetraacetate (EDTA) were tested for antibotulinal activity as substitutes for sodium nitrite in ground pork inoculated with spores of Clostridium botulinum, then abused by storage at 277°C. Nitric oxide with 250 ppm oxalate or phytate was most inhibitory, while NO alone was as effective as 156 ppm sodium nitrite for inhibition of gas and botulinal toxin production in the meat system. All swollen samples contained very low levels of residual nitrite, but nitroso heme and soluble iron content did not change compared with unswollen samples …

Associative Growth Of Paired Lactic Streptococci In Ph Controlled Whey-Based Media, Carol Lee Hansen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study evaluated four lactic streptococcal pairs which had been used routinely in cheese plants to determine (1) if strain growth interactions would produce stimulated growth and acid production; (2) final percent strain ratios and generation times after 1/1 initial inocula volumes and (3) whether final strain ratios could be controlled through adjustment of initial inocula volumes. Strains were propagated in fortified and unmodified whey substrate under pH control at 27C for 12 hours. Cell number and acid activity were evaluated on single and paired strains. Phage typing was used to determine generation times and the percent of each strain …

The Relationship Between Milk Composition And Swiss Cheese Yields, Gheyath H. Majeed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eighty-five samples of milk and Swiss cheese made from the same milk were collected at Cache Valley Dairy Association, Smithfield, Utah, between August, 1979, and July, 1980. The weights of the milk, Swiss cheese and the trim were carefully recorded. The milk samples were analyzed for fat and protein, and the cheese samples were analyzed for fat, protein and moisture. An attempt was made to predict Swiss cheese yields from the fat and protein content of the milk and the moisture content of the cheese.

The data were analyzed statistically by Gauss-Newton non-linear least squares method of iteration. Three formulas …

A Comparative Study Of Seizure Susceptibility And Serum Calcium, Magnesium And Phosphorus Profiles Of Magnesium Deficient Rats, Nicole H. Bernhard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Magnesium deficiency in rats is known to precipitate audiogenic seizures. An unknown mineral factor in a diet mixture was found to substantially reduce the seizure occurence in magnesium deficient vii animals. This was corrected when the same mineral mixture was remade. Subsequently the faulty mineral mixture was discarded. This research .. as aimed at determining the mineral factor responsible for the observed changes in seizure occurence, and also aimed at investigating the relationships of serum calcium, magnesium and phosphorus concentrations to seizure susceptibility. Treatments to change the serum concentrations of these minerals included dietary manipulation, subcutaneous injection of calcitonin, of …

Seasonal Variation In The Ability Of Milk And Whey To Support Lactic Culture Growth, Rick Cameron Norton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from two cheese plants with overlapping milk supplies were collected monthly for one year in an attempt to measure seasonal variation in the ability of milk and whey to support lactic culture growth . Treatments to control and minimize variability of milk or whey were evaluated to optimize stability in starter culture performance.

Raw milk samples were tested for somatic cell counts, activity tests (modified Horrall- Elliker), acid degree values, and total plate counts. Activity (modified Horraii-EIIiker) and inhibitory tests were also performed on pasteurized, pasteurized-vacuumized and high heat milk treatments.

Rennet whey (heated and unheated) was collected …

Improved Fermentation Process For Producing Methane From Cheese Whey, Abdulraman Y. Awad

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two methods of single-stage fermentation were used to produce methane from whey. The first method involved batch fermentation in which the pH was automatically controlled at 7.0. In addition to pH control, the second method was characterized by introducing the substrate continuously into the fermenter along with dilution water to keep the organic acids at a non-toxic level.

The first method did not improve the production of methane compared to the batch fermentation in which a pH control system was not used (41). However, the second method showed that the concentration of organic acids has a major effect on limiting …