Life Sciences Commons^™

Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos

The Summer Undergraduate Research Fellowship (SURF) Symposium

The dependence of the rate of relaxation of semolina pasta on moisture content and temperature and how it affects shrinkage during drying has not yet been determined. The purpose of this research was to develop an equation that relates moisture content and temperature in order to obtain a master curve for creep of the product. When found, this equation could help to optimize the drying process and increase the quality of the final pasta product. Semolina flour mixed with water and propionic acid to create a 35% wet basis product was extruded on a C.W. Brabender 2523 to obtain a …

Compositional Analysis Of Carbohydrates Of A Family Of Legumes, Arvind Raghothama, Bruce Hamaker

The Summer Undergraduate Research Fellowship (SURF) Symposium

Legumes, most commonly identified as beans or lentils, provide a good source of both protein and carbohydrates. Many legumes contain the polysaccharide arabinogalactans, classified as dietary fiber and have unique functional properties in foods. However, these, and other plant polysaccharides have not been well characterized. A preliminary collaborative study between Florida State University and the Whistler Center at Purdue indicated that isolated legume arabinogalactans appear to have high texturizing capability through formation of viscoelastic structures. Their soluble property may also present unique fiber nutritional trait. These properties of arabinogalactans and their variability among different legumes are yet to be analyzed. …

Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos

The Summer Undergraduate Research Fellowship (SURF) Symposium

Mini extrusion technology is a relatively new technology that offers fast timing and processing of food products. This technology paired with the advantageous properties and growing demand for soybeans can lead to a larger span of uses for the extruder that have not yet been explored, including NASA space missions and incorporation of soybeans into developing countries. During past research on parameters of operation, it was discovered that a significant amount of oil was being separated from the soy meal at the die of the mini extruder. Maximum removal of this oil allows use of the soy meal and soy …

Brain Bioavailability Of Polyphenols: Implications For Delivery Of Brain Health Benefits, Tzu-Ying Chen

Open Access Dissertations

Consumption of fruits and vegetables has been associated with neuroprotection and cognitive benefits throughout the life span. These associations have sparked interest in plant-derived polyphenols as biologically active agents with potential for targeting brain benefits. However, little is known regarding the ability of the polyphenols or their metabolites from polyphenol-rich products to cross the blood-brain-barrier, and be available for biological action. Furthermore, additional insight is needed on factors affecting the absorption and brain distribution of polyphenol metabolites in vivo. To fill gap in current knowledge, this thesis will focus on the effects of diabetogenic diet and diabetic state which have …

Using X-Ray Imaging Techniques To Determine Density Of Foods, Shivangi Mohan Kelkar

Open Access Dissertations

Density depends on the experimental technique and structural properties of food. True, apparent and bulk are different types of densities. For porous foods such as baked food products and complex food systems, accurate measurement of density is challenging. Empirical correlations dependent on composition and temperature exist to calculate true density. Thus if composition and apparent density are known, porosity can be calculated, porosity = [1 - (apparent density/ true density)]. Various non-destructive diagnostic tools have been employed to study food microstructure. Among these, computed tomography (CT) and digital radiography (DR) utilizing x-ray imaging showed greater capability for evaluation of food …

The Chemistry Of Flavonoids In Model Beverages And Human Milk, Brian Jay Song

Open Access Dissertations

Interest in the chemistry and stability of flavonoids in foods has been generated by countless epidemiological, in vitro, and in vivo studies that suggest a variety of potential health promoting effects of diets rich in flavonoids. Flavonoids have been shown to interact with multiple components in beverages including macromolecules, minerals, certain vitamins, and other flavonoids. Furthermore, environmental conditions including light exposure, elevated temperatures, and relative humidity have been shown to modify flavonoid stability. However, specific mechanisms, relative kinetics of degradation reactions and the impact of macromolecules in model beverages and biological fluids on flavonoid stability remain largely unknown.

Recently, interest …

Invasive Silver Carp (Hypophthalmichthys Molitrix) Protein Hydrolysates- A Potential Source Of Natural Antioxidant, Sravanthi Priya Malaypally

Open Access Dissertations

Invasive silver carp (Hypophthalmichthys molitrix), continue to spread over the Mississippi River causing a great concern for the river ecosystem due to their impact on native fish species. To minimize the negative effects of silver carp, many strategies were implemented including using it for animal feed, as fertilizers or simply discarding them into waste. However, these fish are high in protein content, making them excellent starting material for protein-derived by-products. One alternative is to recover and modify the protein in the fish into bioactive food ingredient. In the functional/ nutraceutical food industry, there is high demand for antioxidant agents. In …

Food Security And State: Policy Considerations For The Contemporary Food Crisis, Mangala Subramaniam, Christopher Bunka

Purdue Policy Research Institute (PPRI) Policy Briefs

In 1996, The World Food Summit (WFS) set a target to eradicate hunger in all countries and an immediate goal to half the number of undernourished people by 2015. Backed by the United Nations (UN), international organizations launched a global effort with the intent of achieving food security for all people. A variety of approaches were employed, including the distribution of food aid and farming supplies, skills training in agricultural development, funding for country-specific research, and legal counsel for states. Despite international efforts, over a decade later the number of undernourished was calculated to have risen by nearly 60 million …

Impact Of Microwave Processing On Quality Of High Value Shelf Stable Fruit Products, Milena Maria Leon Garcia

Open Access Theses

Fruits and vegetables are a rich source of health promoting micronutrients and phytochemicals, and their consumption has been associated with reduction of many chronic and degenerative disease. Thermal processing techniques are used to preserve quality and extent of the shelf life of foods, although these traditional processes are associated with specific quality changes in fruits and vegetables. Compared to traditional thermal processing methods, microwave heating provides the potential to improve product quality by virtue of its energy transfer mechanism that provides rapid volumetric heating of food and can potentially enhance overall quality of processed fruit and vegetable products. Though direct …

Specific Salt Effects On The Formation And Thermal Transitions Among Β-Lactoglobulin And Pectin Electrostatic Complexes, Stacey Ann Hirt

Open Access Theses

Factors of ion specificity and ionic strength (I~0-100) were studied in the electrostatic complex formation and protein particle formation by thermal treatment for a β-lactoglobulin and pectin system. ζ-potential showed β-lactoglobulin and pectin began to interact near pH 5.50 and interactions were strengthened with decrease in pH. Visible light turbidimetry and light scattering at 90° revealed a trend in critical pH transitions for electrostatic complex formation based on both the ionic strength and the anion of the salt species, while effects of the monovalent cation was insignificant. Critical pH values for complex formation and separation (pHc and pHΦ) decreased with …

The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser

Open Access Theses

While information regarding the impact of flavan-3-ol-protein interactions on food quality attributes (flavor, texture, and physical stability) exists, insight into the potential consequence of these interactions on bioavailability of health-promoting flavan-3-ols remains unclear. The ability of nonspecific protein interactions in flavan-3-ol rich foods and beverages to alter digestive stability and/or digestive release (bioaccessibility) of flavan-3-ols has been previously proposed but unconfirmed. The primary objective of this study was to characterize effects of individual milk proteins and the milk matrix on in vitro bioaccessibility of green tea flavan-3-ols from model beverage systems. As a secondary objective, the impact of protein gastrointestinal …

Chlorine Dioxide Gas Treatment Of Cantaloupe And Residue Analysis, Simran Kaur

Open Access Theses

Chlorine dioxide is a selective oxidant and powerful antimicrobial agent. Previous work has shown that treatment of cantaloupe with chlorine dioxide gas at 5 mg/L for 10 minutes results in a 4.6 and 4.3 log reduction of E. coli O157:H7 and L. monocytogenes respectively. A significant reduction (p

Current analytical methods for chlorine dioxide and chloroxyanions are only applicable to aqueous samples. Some of these methods have been used to determine surface residues in treated products by analyzing rinse-water. In order to quantify residues in the tissues of a more complex food matrix, while reducing interference from natural organic matter, …

Pickering Stabilization Of Oil-Water Interfaces By Heated B-Lactoglobulin/Pectin Particles, Laura Kathryn Zimmerer

Open Access Theses

The use of natural biopolymer particles as Pickering stabilizers for oil-in-water emulsions was investigated. B-lactoglobulin microgels and B-lactoglobulin/pectin complexes were created by heating appropriate biopolymer solutions at pH 5.8 and 4.75, respectively. Resultant particles exhibited spherical morphology with diameters of 100-300 nm and possessed significant negative surface charge. Particles were first homogenized with 1% corn oil at 0.05%, 0.1% or 0.25% (wt/ wt) particle concentrations. All emulsions appeared stable over seven days with only a thin, creamed ring forming after several hours. Corn oil emulsions were most stable with 0.25% heated complexes, with volume-weighted mean droplet diameter remaining around 480 …

Rheological Properties Of Gluten Free Dough Systems, Stephany Aurea Tandazo

Open Access Theses

Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to know how to make good quality dough. However, the increasing knowledge of people being diagnosed with celiac disease (gluten intolerance) has encouraged scientists to develop healthier and better quality gluten-free products that would greatly improve the quality of life of celiac patients. The main objective of this study was to create a dough system composed …