Food Chemistry Commons^™

Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman

Food Science Undergraduate Honors Theses

Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable acidity ratio (10.92). There were …

Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters, Aaron Rashad Bodie

Graduate Theses and Dissertations

Listeria monocytogenes is a pathogenic microorganism that causes Listeriosis. Listeriosis is a highly mortal disease with approximately 20% mortality rate. Listeria is psychrophilic, therefore it is able to survive in the refrigerator. This affects foods at cool storage such as fresh produce and RTE meats. To ensure the safety of RTE meat, post processing treatments are used such as vacuum packing, edible films, dip and treatment. One-way RTE can be treated is with the use of antimicrobials. However, in the past chemical substances were used. Currently, consumers want more natural and organic preservatives to combat health problems from toxic components …

Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat

Graduate Theses and Dissertations

Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions …

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley

Food Science Undergraduate Honors Theses

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in significant losses of anthocyanins (50% and 31%, respectively). An eight-week storage time also resulted in a significant decrease in anthocyanins (7% to 51%) in products stored at ambient temperature. The ice pop, which …

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha R. Findley, Luke Howard

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

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in losses of anthocyanins (50 and 31%, respectively). An eight-week storage time also resulted in a decrease in anthocyanins (7 to 51%) in products stored at ambient temperature. The ice pop, which was stored …

Development Of A Methodology For Predicting Consumer Acceptance And Preference Toward Beverages, Shilpa Shailesh Samant

Graduate Theses and Dissertations

Consumer behavior toward food/beverages is influenced by multisensory attribute perceptions as well as emotional experiences. Traditional methods of sensory testing lack the ability to capture emotional responses and as a result, measuring food/beverage-evoked emotions remains a research challenge. There were three objectives of this dissertation study. Firstly, this study aimed to develop prediction models of acceptance of and preference for basic taste solutions using sensory attribute intensities and emotional responses. Secondly, this study aimed to extend the findings of the first objective to develop prediction models of commercially-available vegetable juice products in terms of (a) acceptance and preference under blind-tasting …

Anti-Inflammatory Activity Of Phenolic And Volatile Compounds In Cranberries (Vaccinium Macrocarpon L), Katherine Moore

Graduate Theses and Dissertations

The primary objective of this study was to compare the anti-inflammatory effects of phenolic and volatile compounds extracted from cranberries. The Griess Reagent System assay was used to measure the in vitro anti-inflammatory capabilities of cranberry phenolic and volatile extracts on RAW 264.7 mouse macrophage cells. This study tested the anti-inflammatory capabilities of the cranberry phenolic and volatile extracts before, as a preventative treatment, and after, as a means of treating pre-existing inflammation, inducing inflammation with lipopolysaccharide (LPS). All experiments were conducted in the following manner, varying only in whether treated with the extracts before or after LPS: 1 x …

Anti-Inflammatory Effect Of Berry Essences, Inah Gu

Graduate Theses and Dissertations

Inflammation is one of defense reactions of our body tissues against harmful stimuli such as infection and tissue injury. However, it has been reported that chronic inflammation can lead to chronic inflammatory diseases including diabetes, cardiovascular diseases and cancer. This transition from acute to chronic inflammation state is usually induced by pro-inflammatory mediators and cytokines including nitric oxide (NO), prostaglandin E2 (PGE2), interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α), which accelerate the development of other chronic diseases. Accordingly, targeting these pro-inflammatory factors is one of the important roles for anti-inflammatory agents. For last two decades, researches about anti-inflammatory …

Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee, Matthew James Chapko

Graduate Theses and Dissertations

Coffee continues to be one of the most widely consumed beverages worldwide. How an individual perceives a cup of coffee is impacted by a plethora of factors including origin, growing climate, roasting level, and consumption habits. This thesis utilized both trained descriptive panelists and untrained consumer panelists to analyze how serving/consumption temperature modulates sensory perception of brewed coffee in regards to appearance, aroma, flavor, taste, and mouthfeel. Three varieties of coffee (Colombia, Ethiopia, and Kenya) were brewed and served to panelists at four temperatures: 70, 55, 40, and 25 °C. In one study (Study 1, Chapter 3), results from descriptive …

Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder

Food Science Undergraduate Honors Theses

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …

Antiproliferative Activity Of Carotenoids, Phenolic Compounds, And Volatile Terpenoids In Carrots (Daucus Carota L.), Brittany Frederick

Graduate Theses and Dissertations

Epidemiological studies have shown an association between high carrot consumption and low prevalence of cancer. This observation has been thought to be attributed to carrot carotenoids. Despite this, various intervention trials have displayed no changes in incidence or increased incidence of cancer with carotenoid supplementation. It is possible that carrot phenolics are responsible for this association, though this has not been widely accepted. Volatile terpenoids from carrots have not been studied in this regard. Therefore, the primary objective of this study was to compare the antiproliferative effects of carotenoids, phenolics, and volatile terpenoids extracted from carrots on Caco-2 colon cancer …

Evaluating Consumer Sensory And Composition Attributes Of Arkansas-Grown Fresh-Market Blackberries, Aubrey N. Dunteman, Renee T. Threlfall, John R. Clark, Margaret L. Worthington

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

Blackberries are grown worldwide for commercial fresh markets. Three Arkansas-grown fresh-market blackberry genotypes (‘Natchez’, ‘Ouachita’, and A-2418) were evaluated for consumer sensory and compositional attributes at the University of Arkansas Food Science Department, Fayetteville. The compositional attributes of the blackberries were within an acceptable range for commercial markets (soluble solids=8.20-11.90%, pH=2.79-3.18, titratable acidity=1.09-1.32%). In terms of soluble solids to titratable acidity ratio, ‘Ouachita’ (10.92) had the highest ratio, followed by ‘Natchez’ (8.93) and A-2418 (6.25). A consumer sensory panel (n=80) evaluated fresh-market blackberry attributes using a 9-point hedonic scale for overall impression, overall flavor, sweetness, and sourness and a 5-point …

Nutraceutical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physicochemical Properties And In Vitro Glycemic Index, Rachel Browder, Navam Hettiarachchy, Ronny Horax

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

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks are a concern that can lead to being overweight or obese. Healthy alternatives can be germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives that can have health benefits. The objective of this research was to develop a healthy and nutritional snack chip from germinated rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low glycemic index. Rough rice and …

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins

Graduate Theses and Dissertations

Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.

ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order …

Effects Of Chemical And Enzymatic Modifications On Starch And Naringenin Complexation, Ana Isabel Gonzalez Conde

Graduate Theses and Dissertations

Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments …

The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, Wafaa Brnawi

Graduate Theses and Dissertations

Essential oils derived from the bark and leaves of the cinnamon plant have long been used as natural preservatives and flavoring agents in different types of foods. In this study, we evaluated the antimicrobial effects of cinnamon essential oils (CEOs), obtained from cinnamon leaf or bark, against two foodborne pathogens i.e., Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.). Two different concentrations of microbial loading were used i.e.,109 and 104, cultured in nutrient media broth, strawberry shakes, and on celery sticks. Both CEOs of leaf and bark at 0.5% and 1% were found to completely inhibit S.T. and L.m., immediately after …

Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen

Graduate Theses and Dissertations

Within the United States type 2 diabetes is an ever growing health epidemic. The prevalence in the adult population has quadrupled over the past 30 years and is expected to continue on a similar path in the coming decades. While the cause of type 2 diabetes is multifactorial, it is considered to be an acquired condition related to environmental contributors including poor diet, obesity, and physical inactivity, which may be managed to alter the course or progression of the disease. Preventative or maintenance measures emphasize nutritional intervention strategies, including encouraging individuals to follow a nutrient-dense, high-fiber diet with ample whole-grains, …

The Effect Of Protein Quantity And Quality At Breakfast On Energy Metabolism, Appetite And Metabolic Health, Brianna Lynne Neumann

Graduate Theses and Dissertations

Obesity is a global health concern and, within the United States, the current obesity rate is 36% and projected to double within the next two decades. Obesity is linked to many chronic diseases such as cancer, heart disease and type 2 diabetes. In young females, weight gain (5-11 kg) between the ages of 20-30 years increases the risk of developing type 2 diabetes and cardiovascular disorders later in life. The cause of obesity is multifactorial in nature, however fundamentally weight gain occurs when energy intake is greater than energy expended (i.e. calories in > calories out). Therefore, identifying and validating nutritional …

The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett

Graduate Theses and Dissertations

Texture is an often-overlooked food attribute and is known to influence other food characteristics. More specifically, texture has been repeatedly to influence how we perceive flavor. Several studies have linked this change in flavor perception to the altered mastication patterns that accompany texture changes. This dissertation is composed of four studies that were designed to address how American food consumers view texture and other food attributes as well as characterize how texture and mastication can influence temporal flavor dynamics. The first study was a survey that outlined consumer attitudes towards a variety of different foods. This study solidified that texture …

Production And Application Of Trans, Trans Cla-Rich Eggs: Chemical And Physiological Properties And Prospects For Value-Added Foods, Sara Shinn

Graduate Theses and Dissertations

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with conjugated double bonds that is naturally present in beef and dairy products. Certain CLA isomers exhibit human bioactivity such as anti-obesity and muscle metabolism effects, as well as prevention of age-associated conditions, and improved immune and inflammatory responses. However, an individual needs to consume 3-4 g CLA/day to realize these potential health benefits, and a Western diet only provides a tenth of this recommendation. Chicken eggs have been used as a commercialized vehicle to deliver other bioactive lipids such as omega-3 fatty acids, because the lipid profile of the egg …

Evaluation Of Protein Source At Breakfast On Energy Metabolism, Metabolic Health, And Food Intake: A Pilot Study, Lauren A. Cambias, Brianna L. Neumann, Charlayne Mitchell, Jamie I. Baum

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

Over 30% of adults in the U.S. are obese. A primary contributor to obesity is an unhealthy diet related to imbalanced macronutrients. Diets higher in protein (PRO) rather than carbohydrate (CHO) are associated with increased energy expenditure (EE) and reduced food intake. The objective of this pilot study was to determine if protein source at breakfast influences EE in young men (n = 4; ages 18-35). Participants consumed three isocaloric (whey (WP), pea (PP), beef (BP); 275 kcal, 62% PRO, 23% CHO, 15% Fat) drinks in a randomized, crossover design study with a one-week washout period (time between the administration …

Effects Of Soybean Pectin On Blood Glucose And Insulin Responses In Healthy Men, Melissa Ann Jones

Graduate Theses and Dissertations

The goal of this study was to examine the effects of soy pectin on postprandial plasma glucose and insulin responses in healthy adult males␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣ intestinal microbiota to determine if differences in weight or body mass index would be linked to differences in microbiota populations. Pectin is a soluble fiber with demonstrated health benefits such as the ability to lower blood glucose and cholesterol, increase satiety leading to lower caloric intake, improve insulin resistance and lower inflammation. These benefits suggest that pectin may help in prevention and treatment of type II diabetes. Soy pectin is extracted from hulls, a waste product …

Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan

Graduate Theses and Dissertations

Production of fuels and chemicals from a renewable and inexpensive resource such as lignocellulosic biomass is a lucrative and sustainable option for the advanced biofuel and bio-based chemical platform. Agricultural residues constitute the bulk of potential feedstock available for cellulosic fuel production. On a global scale, rice straw is the largest source of agricultural residues and is therefore an ideal crop model for biomass deconstruction studies. Lignocellulosic biofuel production involves the processes of biomass conditioning, enzymatic saccharification, microbial fermentation and ethanol distillation, and one of the major factors affecting its techno-economic feasibility is the biomass recalcitrance to enzymatic saccharification. Preconditioning …

Application Of Essential Oil Compounds And Bacteriophage To Control Staphylococcus Aureus, Anisha Ghosh

Graduate Theses and Dissertations

Staphylococcus aureus is one of the most important pathogens, causing various diseases in humans and animals. In addition, S. aureus is a common foodborne pathogen. As methicillin- resistant S. aureus (MRSA) becomes increasingly prevalent, controlling this pathogen in animals and humans with standard antibiotic treatment has become challenging. Combinations of different antimicrobial agents represent one of the most promising approaches for combating multidrug - resistant bacteria both for treatment of clinical disease as well as in food. Two such antimicrobials with potential application in the food industry include essential oils (EO) and host-specific bacteriophage (phage). The objectives of this study …

Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje

Graduate Theses and Dissertations

Starch-inclusion complexes have been proposed as delivery tools for bioactive molecules; however complexation yield is generally low with low solubility, which may limit the bioavailability of the included molecule. It was proposed that chemical (acetylation) and/or enzymatic (isoamylase and beta-amylase) modifications of starches prior to complex formation with fatty acids of different structures, including stearic, oleic and linoleic acid, may help increase complexation yield and solubility of the resulting starch complexes. Potato starch had a significantly higher complexation yield than common corn and high amylose (~70%) corn starches after debranching combined with a beta-amylase treatment. Debranched waxy maize starch and …

Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Walle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel

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

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …

Cross-Cultural Comparison In The Emotional Responses Elicited By Wine Odors, Aimee Hasenbeck

Graduate Theses and Dissertations

To remain competitive in the wine market, wine companies must strive for a deeper understanding of the factors that influence consumers at an emotional level in order to sustain consumer satisfaction. Evaluating the wine odor-induced emotional response, in addition to hedonic response and descriptive analysis, may provide valuable information into the perspective of the consumer and potentially insight to repeat purchases. The objectives of this research were to measure the emotional responses elicited by odor attributes in wine samples and determine whether these emotional responses vary as function of cultural and experiential backgrounds, as well as sensory characteristics of wine …

Influences Of Contexts On Consumers' Visual Attention Towards Food Images: Eye-Tracking Studies, Baoyue Zhang

Graduate Theses and Dissertations

Food perception is influenced not only by sensory properties of the food itself, but also by individuals- or environment-related contexts. Visual cue appears to be the most dominant factor in modulating food perception. This research aimed to determine whether individuals' visual attention towards food images can vary as a function of contextual variables such as hunger/fullness (Chapter 3), chronic stress (Chapter 4), and culture (Chapter 5). In Chapter 3 and Chapter 4, participants were asked to freely view visual slides, including four different images per slide, shown on the monitor. Using eye-tracking techniques, participants' visual attention towards food images (e.g., …

Effects Of Grain Sorghum Muffin On Blood Glucose And Insulin Responses In Prediabetic Men, Xuan Gu

Graduate Theses and Dissertations

Prediabetes is a sub-health condition in the development to type 2 diabetes, which has been long overlooked. Grain sorghum contains functional starch fractions, which have been widely reported for their potential on blood glucose control and diabetes prevention. A human study with prediabetic men was conducted to investigate the effects of sorghum starch on postprandial blood glucose and insulin levels. Grain sorghum and wheat (control) muffins containing 50 g total starch were consumed by 15 prediabetic male subjects on two mornings with a 1-week washout period. Plasma samples were collected on -15 (baseline), 0, 15, 30, 45, 60, 75, 90, …

Oxidative Stability Of Conjugated Linoleic Acid Rich Soy Oil Obtained By Heterogeneous Ruthenium Catalysis, Saurabh Ravindra Lele

Graduate Theses and Dissertations

Conjugated linoleic acid (CLA) has multiple health benefits but it is difficult to obtain sufficient CLA in a healthy diet to obtain the clinical effects. A CLA rich-soy oil (CLARSO) with up to 20% CLA has been produced by heterogenous catalysis but no studies of its oxidative stability have been reported. CLARSO and soy oil primary and secondary oxidation products were measured at 50oC in the dark. The CLARSO was less stable than soy oil but adsorption bleaching improved its oxidative stability. However, induction times were dependent on the analytical method used. Fatty acid oxidation kinetics was determined by measuring …