Food Chemistry Commons^™

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. …

Transparent Dispersions Of Milk Fat-Based Solid Lipid Nanoparticles For Delivery Of Beta-Carotene, Linhan Zhang

Masters Theses

Solid lipid nanoparticles (SLNs) are a category of delivery systems applicable to various bioactive compounds in the food industry. Compared to conventional emulsions that have a fluidic oil phase, the mobility and release of bioactive compounds can be controlled by encapsulation in the solid lipid matrix with appropriate properties. Common approaches of preparing SLNs are high energy methods and solvent evaporation methods, which have can lead to degradation of compounds during processing and residues of organic solvent, respectively. In this thesis, a low energy approach based on the phase inversion temperature method has been used to prepare SLNs based on …

A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle

Honors College

Potatoes have received negative press about being unhealthy due to having high starch content, but these vegetables contain many healthful components. Many compounds in food, such as soluble dietary fiber, help reduce serum cholesterol levels by binding to bile acids in the digestive tract and causing the body to draw from serum cholesterol to create new bile acids. Potatoes were prepared three different ways (raw, steamed, steamed then cooled) and different varieties of potatoes were used, each with different chemical compositions (King Harry, Elba, Yukon Gold and All-Blue). The potatoes were subjected to an in vitro digestion to simulate the …

Dietary Antioxidant Supplementation (Economase–Bioplex) To Alleviate Adverse Impacts Of Oxidized Oil On Broiler Meat Quality: A Chemical, Textural, Enzymatic, And Proteomic Study, Rebecca Delles

Theses and Dissertations--Animal and Food Sciences

This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler meat stored in an oxygen-enriched package (HiOx: 80% O₂/20% CO₂) in comparison with air-permeable polyvinylchloride (PVC) or skin (SK) packaging systems during retail display 2–4 °C for up to 14, 7, and 21 d, respectively. Broilers were fed a diet either with a low-oxidized oil (peroxide vale POV 23 meq O₂/kg) or with a high-oxidized oil (POV 121 meq O₂/kg), supplemented with an antioxidant pack (200 ppm EconomasE and organic minerals …

The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington

Masters Theses

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …

Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani

Ahmad Shakerardekani

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of

hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour

attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated

using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all

the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described

the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness

and colour attributes (‘L’ …

A Multidisciplinary Approach To Food Safety Evaluation: Hummus Spoilage And Microbial Analysis Of Kitchen Surfaces In Residential Child Care Institutions (Rcci) In Massachusetts, U.S.A., Elsina E. Hagan

Masters Theses 1911 - February 2014

Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food safety studies; 1) related to product formulation (hummus spoilage challenge study) and 2) evaluating the microbial safety of domestic kitchen surfaces in Residential Child Care Institutions (RCCI pilot study).

Hummus is of Mediterranean origin but is currently eaten globally. This challenge study evaluates a variety of industrial hummus formulations (four in total, differing in pH and/or addition of a preservative (natamycin). Two batches were setup: batch 1; …

The Importance Of Sorghum Grain Colour And Hardness, And Their Causes And Measurement, Doreen Mwiita Hikeezi

INTSORMIL Presentations

Discusses sorghum grain color and kernel hardness, assessment methods, and the importance of each to the overall quality of the grain.

Simple Sorghum Grain Quality Evaluation Procedures, Janet Taylor, John R.N. Taylor

INTSORMIL Presentations

Most Appropriate Sorghum Grain Quality Criteria Identified

•High tannin/non-tannin

•Hardness

•Germinability

•Grain purity

•Grain color

Tannin, hardness, germinability and grain purity have been accepted as draft ICC (International Association for Cereal Science and Technology) standard methods.

Peer-Led, School-Based Nutrition Education For Young Adolescents: Feasibility And Process Evaluation Of The Teens Study, Mary Story, Leslie A. Lytle, Amanda Birnbaum, Cheryl L. Perry

Department of Public Health Scholarship and Creative Works

Peer education has become a popular strategy for health promotion interventions with adolescents, but it has not been used widely in school‐based nutrition education. This paper describes and reports on the feasibility of the peer leader component of school‐based nutrition intervention for young adolescents designed to increase fruit and vegetable intakes and lower-fat foods. About 1,000 seventh‐grade students in eight schools received the nutrition intervention. Of these, 272 were trained as peer leaders to assist the teacher in implementing the activities. Results from a multicomponent process evaluation based on peer leader and classroom student feedback, direct classroom observation, and teacher …

Optimizing Of The Process Of Pistachio Butter Production, Ahmad Shakerardekani

Ahmad Shakerardekani

No abstract provided.

Letter From The Dean, Lalit Verma

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

No abstract provided.

Effect Of Age And Tissue Weight On The Cadmium Concentration In Pacific Oysters (Crassostrea Gigas), Rosalee S. Hellberg, Michael T. Morrissey, Dan Cheney

Food Science Faculty Articles and Research

This study investigated the influence of age and tissue weight on cadmium (Cd) levels in Pacific oysters (Crassostrea gigas). Oysters from 4 different age groups (1, 2, 3, and 4 y) were collected at an oyster farm in Willapa Bay, Washington. To examine the effects of age, 60 oysters from each group were sorted into 3 composites of 20, and Cd analysis was carried out on all composite samples. To study the effects of tissue weights, 25 oysters from each of the 4 age groups were collected and analyzed individually for Cd. All oyster Cd concentrations were below …

Activity And Nature Of Plasminogen Activators Associated With The Casein Micelle, B. Ismail, L. H. Choi, Lilian M. Were, S. S. Nielsen

Food Science Faculty Articles and Research

In fresh milk, plasminogen, the zymogen form of plasmin (PL), is the predominant form. Therefore, plasminogen activators (PA) can contribute significantly to PL activity in milk. Both tissue-type PA (tPA) and urokinase-type PA (uPA) exist in milk; however, contradictory findings have been reported for which type of PA is most closely associated with the casein micelles. Little is known about the factors that might lead to variations in the individual activities of the PA. The objective of this work was therefore to investigate possible factors that might affect the association of tPA and uPA with the casein micelle and their …

Predicting Adolescents’ Intake Of Fruits And Vegetables, Leslie A. Lytle, Sherri Varnell, David M. Murray, Mary Story, Cherly Perry, Amanda Birnbaum, Martha Y. Kubik

Department of Public Health Scholarship and Creative Works

Objective

To explore potential predictors of adolescent fruit and vegetable intake by expanding on current theory and drawing from other adolescent research.

Design

This research reports on the baseline and interim data from a school-based intervention study. Data were collected through surveys administered to students at the beginning and end of their 7th-grade year.

Setting

The students attended 16 public schools in Minnesota.

Participants

Data were collected on 3878 students; approximately half were female and 67% were white. All students in the 7th-grade cohort were invited to participate in the surveys and over 94% completed both surveys.

Variables Measured

Our …

Technique For Testing Consumer Preferences, With Special Reference To The Constituents Of Ice Cream, A, C.I. Bliss, E.O. Anderson, R.E. Marland

Storrs Agricultural Experiment Station

No abstract provided.

The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.