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Utah State University

Nutrition, Dietetics, and Food Sciences Faculty Publications

2012

Articles 1 - 9 of 9

Full-Text Articles in Life Sciences

Fortification Of Cheese With Vitamin D3 Using Dairy Protein Emulsions As Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, D. J. Mcmahon Sep 2012

Fortification Of Cheese With Vitamin D3 Using Dairy Protein Emulsions As Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, D. J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

Vitamin D is an essential vitamin that is synthesized when the body is exposed to sunlight or after the consumption of fortified foods and supplements. The purpose of this research was to increase the retention of vitamin D3 in Cheddar cheese by incorporating it as part of an oil-in-water emulsion using a milk protein emulsifier to obtain a fortification level of 280 IU/serving. Four oil-in-water vitamin D emulsions were made using sodium caseinate, calcium caseinate, nonfat dry milk (NDM), or whey protein. These emulsions were used to fortify milk, and the retention of vitamin D3 in cheese curd in a …

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Developing An Online Certification Program For Nutrition Education Assistants, D. Christofferson, N. Christensen, Heidi Leblanc, M. Bunch Sep 2012

Developing An Online Certification Program For Nutrition Education Assistants, D. Christofferson, N. Christensen, Heidi Leblanc, M. Bunch

Nutrition, Dietetics, and Food Sciences Faculty Publications

Objective: To develop an online certification program for nutrition education paraprofessionals to increase knowledge and confidence and to overcome training barriers of programming time and travel expenses. Design: An online interactive certification course based on Supplemental Nutrition Assistance Program-Education and Expanded Food and Nutrition Education Program core competencies was delivered to employees of both programs. Traditional vs online training was compared. Course content validity was determined through expert review by registered dietitians. Parameters studied included increase of nutrition knowledge and teaching technique/ability, educator satisfaction, and programming costs related to training. Setting: Utah State University Extension. Participants: Twenty-two Supplemental Nutrition Assistance …

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Influence Of –Carrageenan, Pectin, And Gelatin On The Physicochemical Properties And Stability Of Milk Protein-Stabilized Emulsions, M. Tippetts, Silvana Martini Feb 2012

Influence Of –Carrageenan, Pectin, And Gelatin On The Physicochemical Properties And Stability Of Milk Protein-Stabilized Emulsions, M. Tippetts, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study evaluated the stability of bilayer emulsions as a function of secondary layer composition and pH. Primary emulsions were formulated with 5% soybean oil, 1% protein from nonfat dry milk (NDM) powder as emulsifier and ι-carrageenan (ι-carr), low-methoxyl pectin (LMp), high-methoxyl pectin (HMp), or gelatin as secondary layers. ζ-Potential values increased for each emulsion as the pH decreased, with ι-carr emulsions being consistently more negatively charged than primary emulsions and significantly more stable. ζ-Potential values were not always correlated to emulsion stability. Gelatin secondary emulsions at pH 3 and HMp secondary emulsions at pH 7 were unstable due to …

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Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini Feb 2012

Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with “beef flavor” notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to …

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Analysis Of The Lactobacilluscasei Supragenome And Its Influence In Species Evolution And Lifestyle Adaptation, Jeff Broadbent, E. C. Neeno-Eckwall, B. Stahl, K. Tandee, H. Cai, W. Morovic, P. Horvath, J. Heidenreich, N. T. Perna, R. Barrangou, J. L. Steele Jan 2012

Analysis Of The Lactobacilluscasei Supragenome And Its Influence In Species Evolution And Lifestyle Adaptation, Jeff Broadbent, E. C. Neeno-Eckwall, B. Stahl, K. Tandee, H. Cai, W. Morovic, P. Horvath, J. Heidenreich, N. T. Perna, R. Barrangou, J. L. Steele

Nutrition, Dietetics, and Food Sciences Faculty Publications

The broad ecological distribution of L. casei makes it an insightful subject for research on genome evolution and lifestyle adaptation. To explore evolutionary mechanisms that determine genomic diversity of L. casei, we performed comparative analysis of 17 L. casei genomes representing strains collected from dairy, plant, and human sources. Results Differences in L. casei genome inventory revealed an open pan-genome comprised of 1,715 core and 4,220 accessory genes. Extrapolation of pan-genome data indicates L. casei has a supragenome approximately 3.2 times larger than the average genome of individual strains. Evidence suggests horizontal gene transfer from other bacterial species, particularly lactobacilli, …

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Optimal Growth Oflactobacillus Casei In A Cheddar Cheese Ripening Model System Requires Exogenous Fatty Acids, W. S. Tan, M. F. Budinich, Robert E. Ward, Jeff Broadbent, J. L. Steele Jan 2012

Optimal Growth Oflactobacillus Casei In A Cheddar Cheese Ripening Model System Requires Exogenous Fatty Acids, W. S. Tan, M. F. Budinich, Robert E. Ward, Jeff Broadbent, J. L. Steele

Nutrition, Dietetics, and Food Sciences Faculty Publications

Flavor development in ripening Cheddar cheese depends on complex microbial and biochemical processes that are difficult to study in natural cheese. Thus, our group has developed Cheddar cheese extract (CCE) as a model system to study these processes. In previous work, we found that CCE supported growth of Lactobacillus casei, one of the most prominent nonstarter lactic acid bacteria (NSLAB) species found in ripening Cheddar cheese, to a final cell density of 108 cfu/mL at 37°C. However, when similar growth experiments were performed at 8°C in CCE derived from 4-mo-old cheese (4mCCE), the final cell densities obtained were only about …

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A Complete Genome Sequence Oflactobacillus Helveticus R0052, A Commercial Probiotic Strain, T. A. Tompkins, G. Barreau, Jeff Broadbent Jan 2012

A Complete Genome Sequence Oflactobacillus Helveticus R0052, A Commercial Probiotic Strain, T. A. Tompkins, G. Barreau, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Lactobacillus helveticus R0052 is a commercially available strain that is widely used in probiotic preparations. The genome sequence consisted of 2,129,425 bases. Comparative analysis showed that it was unique among L. helveticus strains in that it contained genes encoding mucus-binding proteins similar to those found in Lactobacillus acidophilus.

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Survival Of Microencapsulated Probiotic Lactobacillus Paracasei Lbc-1e During Manufacture Of Mozzarellacheese And Simulated Gastric Digestion, Megan Jane Ostler, Jeff Broadbent, W. R. Mcmanus, D. J. Mcmahon Jan 2012

Survival Of Microencapsulated Probiotic Lactobacillus Paracasei Lbc-1e During Manufacture Of Mozzarellacheese And Simulated Gastric Digestion, Megan Jane Ostler, Jeff Broadbent, W. R. Mcmanus, D. J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or free form at a level of 108 and 107 cfu/g, respectively. Survival of LBC-1e and total lactic acid bacteria (LAB) was investigated through the pasta filata process of cheese making (in which the cheese curd was heated to 55°C and stretched in 70°C-hot brine), followed by storage at 4°C for 6 wk and simulated gastric and intestinal digestion. This included incubation in 0.1 M and 0.01 M HCl, 0.9 M H3PO4, and a simulated intestinal juice consisting of pancreatin and …

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Identification Of Plasmalogens In The Cytoplasmic Membrane Of Bifidobacterium Animalis Subsp. Lactis, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent Jan 2012

Identification Of Plasmalogens In The Cytoplasmic Membrane Of Bifidobacterium Animalis Subsp. Lactis, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Plasmalogens are ether-linked lipids that may influence oxidative stress resistance of eukaryotic cell membranes. Since bacterial membrane composition can influence environmental stress resistance, we explored the prevalence of plasmalogens in the cytoplasmic membrane of Bifidobacterium animalis subsp. lactis. Results showed plasmalogens are a major component of the B. animalis subsp. lactis membrane.

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