Food Chemistry Commons^™

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.

Sorghum Malting: Introduction, Objectives, And Scientific Principles, John R.N. Taylor

INTSORMIL Presentations

What is malting? It is limited germination of cereal grains in moist air under controlled conditions.

Why malt sorghum products?

Sorghum malt for home brewing

For brewing opaque beer, lager and stout

For “brewing” malt (malta) type non-alcoholic beverages

To produce malt extract for hot malted beverages,cereal and confectionery flavoring and coloring

For breakfast cereals

For “power flour”–enzyme active flour to “thin” infant porridges

Also explains the science of malting, and the importance of using high-quality grain.

Controlling The Mineral Content Of Sweet Whey Powder In An Industrial Setting, Matthew W. Sawyer

Dairy Science

The objective of this project was to reduce the final ash content of sweet whey powder. The data for this project was collected over a two-week period, from July 13th to July 27th 2010 in a dairy plant in the Mid-West of the United States. The data is composed of particle size test, ash test, and pH test. The conclusions of this study are that multiple pre-heat treatment tank changes contribute to mineral content by requiring more buffering than usual. The low pH of this pre-heat liquid forces a need for more buffering. Particle segregation may play a role in …

Development And Validation Of A Rapid Multi-Class Method For The Confirmation Of Fourteen Prohibited Medicinal Additives In Pig And Poultry Compound Feed By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Marella Gallagher, Sean Earley, Paula Shearan, Edward Malone

Articles

A confirmatory method has been developed to allow for the analysis of fourteen prohibited medicinal additives in pig and poultry compound feed. These compounds are prohibited for use as feed additives although some are still authorised for use in medicated feed. Feed samples are extracted by acetonitrile with addition of sodium sulphate. The extracts undergo a hexane wash to aid with sample purification. The extracts are then evaporated to dryness and reconstituted in initial mobile phase. The samples undergo an ultracentrifugation step prior to injection onto the LC-MS/MS system and are analysed in a run time of 26 minutes. The …

Development And Validation Of A Light Weight, Energy Dense, Ready To Eat (Rte) Bar, Jacob Wilhelm-Maria Heick

Master's Theses

DEVELOPMENT AND VALIDATION OF A LIGHT WEIGHT, ENERGY DENSE, READY TO EAT (RTE) BAR

Jacob Wilhelm-Maria Heick

Providing additional calories in the form of an RTE bar to endurance athletes will increase performance and muscle re-synthesis, reduce muscle breakdown, and shorten recovery time. An RTE bar containing a blend of dairy proteins and carbohydrates will create a product with superior functionality, including bioactive and immunity enhancing properties from dairy derived ingredients. The protein will provide benefits in the form of easily digestible calories, essential amino acids and physical satiate.

A formulation was developed and optimized, resulting in a final product …

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.

Effect Of Hydrothermal Processing On Colour, Antioxidant And Free Radical Scavenging Capacities Of Edible Irish Brown Seaweeds, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

The effect of heat processing on change in colour (ΔE), level of bioactive compounds and overall antioxidant capacity in raw and heat processed Irish brown seaweeds was investigated. Raw seaweeds were heated at 85, 95, 100, 110 and 121 °C for 15 min in an autoclave and the samples were extracted with 60% methanol. Total phenol (TPC), total tannin (TTC), DPPH• scavenging and metal chelating ability (FIC) were significantly higher (p < 0.05) at 85 °C while the value of ΔE, total flavonoid (TFC), total sugar (TSC), lipid peroxidation and H2O2 scavenging capacity were higher at 95 °C, as compared to raw seaweeds, in all the species studied. Results showed that heat treatment affects not only the content of bioactive compounds in seaweeds but also beneficial biological activity associated with these compounds which can suggest new processing for the application of seaweeds extract as nutraceutical.

Rapid Multi-Class Multi-Residue Method For The Confirmation Of Chloramphenicol And Eleven Nitroimidazoles In Milk And Honey By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Sheila Martin, Michael Doyle, Edward Malone

Articles

A confirmatory method has been developed to allow for the analysis of eleven nitroimidazoles and also chloramphenicol in milk and honey samples. These compounds are classified as A6 compounds in annex IV of council regulation 2377/90 and therefore prohibited for the use in animal husbandry. Milk samples are extracted by acetonitrile with addition of NaCl, while honey samples are first dissolved in water before a similar extraction. Honey extracts undergo a hexane wash to remove impurities. Both milk and honey extracts are evaporated to dryness and reconstituted in initial mobile phase. These are then injected onto an LC-MS/MS system and …

Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal

Articles

Seaweeds or marine macroalgae are renewable living resources which are also used as food, feed and fertilizer in many parts of the world. They are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological behavior such as antibacterial and antioxidant activities. The effect of heat treatment was investigated on the level of bioactive compounds and changes in the overall antioxidant capacity of edible Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. In order to make the seaweeds safe and edible, they were heated at 85, 95, 100, 110 and 121°C …

Analysis Of Water Soluble Vitamins In Energy Drinks By Hplc, Stephen P. Sibley, Sarah E.G. Porter

Theses & Honors Papers

Reversed phase high-performance liquid chromatography with diode array detection (HPLC-DAD) was utilized to analyze the ingredients of various dietary supplements. Dietary supplements are classified by the Food and Drug Administration (FDA) as foods rather than drugs, and as such have very different labeling laws. Specifically, we tested several types of "vitamin water", 5-hour energy, and multi-vitamin supplements to determine if the advertised contents were actually present at the levels specified. Using our method, we were able to simultaneously analyze the B-vitamins present. It was determined that several of the energy drinks contained B-vitamins that were not in agreement with their …

Determination Of Lead, Cadmium, Zinc And Nickel Inedible Oil Products By Stripping Voltammetry., Ng Khan Loon

Student Works (2010-2019)

Edible oil products had become an everyday food that been consumed by most of the people either for dressing or for cooking purpose. Metal has become a common contamination to the food product, which it found the way into the edible oil through environment and processing contamination such as crushing, distillation, and hydrogenation. In this Study, the main focuses of metal analysis are only confined to 4 common metals which are the Cadmium, Lead, Zinc and Nickel. These elements are selected in this study due to reason that Cadmium and Lead are commonly known for their contamination from environment and …

Industry Professionals’ Perceptions Of Crisis Communications Educational Needs For New Professionals And Best Practices For Second Life© Simulations, Kristin M. Pennington, Leslie D. Edgar

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

Crises impacting agriculture cost the nation billions of dollars in expenses and lost revenues annually. Organizations and governmental agencies continue to refocus energies on improving crisis communication plans in an effort to lessen economic impacts of unanticipated events. This study brought together an advisory team of agricultural communications professionals to gather perceptions of crisis communications educational needs for new professionals and to identify the best practices for using Second Life© (SL), a 3-D virtual world, simulations for training. Advisory team members represented the human, crop, animal, and environmental sectors of the agricultural industry. Perceptions were gathered during a roundtable, open-ended …

Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis

Articles

Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5^oC) with an ozone concentration of 0.048 mg O₃ min^-1 ml^-1 and treatment time of 0 to 10 …

The Effect Of Heating On The Antioxidants Content In Edible Oil., Premanand Krishnan

Student Works (2010-2019)

There are many types edible oils with various brand found in the market. The types of oils involved in the analysis for the antioxidants content were palm oil, olive oil, canola oil, sunflower oil, soy bean oil, corn oil, gingerly oil, rice bran oil, mixed oil and ayurvedic oil. The method used to evaluate the amount antioxidants in this study was 2, 2-diphenyl-1-picrylhydrazyl (DPPH). In this test, the scavenging of the DPPH radicals was followed by monitoring the decrease in absorbance at 515 nm. Heating the oil samples to various temperatures shows negative effect on the antioxidants content. The antioxidants …

Optimization Of Solid-Phase Microextraction For The Determination Of Organo-Phosphorus And Organo-Chlorine Pesticide Residues In Natural Water Near Aquaculture Farms., Chan Chun Foong

Student Works (2010-2019)

The global shrimp farming industry had a rapid growth in the 1980s due to the high demand for shrimp. Apart from the destruction of mangroves and wetlands, the intensive operation of shrimp aquaculture deteriorated the water quality in the region. Variety of chemicals and biological products were used to prevent the outbreaks of diseases in the intensively managed shrimp ponds. Pesticides were used as disinfectands to kill unwanted organisms in the pond. SPME-GC-ECD method was developed for the determination of azinphos-ethyl, chlorphyrifos-methyl, diazinon, dichlorvos, endosulfan-I, endosulfan-II, endosulfan sulfate and malathion from water samples of shrimp aquaculture area in Manjung district, …

New Palm Oil Products By Enzymatic Interesterification And Dry Fractionation., Saw Mei Huey

Student Works (2010-2019)

Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries. In spite of various nutritional studies, palm olein is also not well considered as recommended choice due to its higher saturation content. Against these factors, there is a need to reduce its saturation content. In this study, the saturation content in palm olein was reduced through the combination of enzymatic interesterification and dry fractionation. Enzymatic interesterification allows interchanging of acyl groups between and within triacylglycerols …

Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms, Mohammad Hossain, Dilip Rai, Nigel Brunton, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices such as rosemary, oregano, sage, basil and thyme were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories namely hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids and phenolic terpenes. Among them, the category of flavonoids was the largest with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. In case of unavailability of standards, phenolic compounds were identified based on accurate mass of pseudomolecular [M-H]- ions and …

Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam

Articles

Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …

Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland, Aoife O'Gorman, Gerard Downey, Aoife Gowen, Catherine Barry-Ryan, Jesus Maria Frias

Articles

The aim of this research was to investigate whether the chemical changes induced by mechanical damage and aging of mushrooms can be (a) detected in the mid-infrared absorption region and (b) identified using chemometric data analysis. Mushrooms grown under controlled conditions were bruise-damaged by vibration to simulate damage during normal transportation. Damaged and non-damaged mushrooms were stored for up to 7 days post-harvest. Principal component analysis of FTIR spectra showed evidence that physical damage had an effect on tissue structure and the aging process. Random forest classification models were used to predict damage in mushrooms producing models with error rates …

Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss

Electronic Theses and Dissertations

In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972, 0.870, …

Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu

Electronic Theses and Dissertations

Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves the use of …

A Comparative Study Of High-Linoleic Acid Vegetable Oils For The Production Of Conjugated Linoleic Acid, Whitney Gammill

Inquiry: The University of Arkansas Undergraduate Research Journal

Conjugated linoleic acid (CLA) has anti-carcinogenic, anti-diabetic, and anti-atherogenic properties and is present in very small quantities in dairy and beef products. Obtaining optimum dietary CLA levels from these sources requires an undesirable increased intake of saturated fat A 20% CLA soy oil has been produced by UV photoisomerization of linoleic acid (LA) in soy oill, which is naturally low in saturated fat. However, no other high LA vegetable oils have been studied for their potential as CLA-rich oils. The objectives of this research were to: 1) commpare flax, sunflower, corn, soy and high LA safflower oils as sources of …

Letter From The Dean, Lalit Verma

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

No abstract provided.

Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre

Doctoral

The shelf life of mushrooms (Agaricus bisporus) is affected by the natural variability of the produce which influences the perishable vegetable quality. One of the main causes of this variability is non-homogeneity in the product maturity at harvest, resulting in each vegetable batch being at a different stage of senescence. The present work aims to study a new approach to improve the assessment of the shelf life of mushrooms (Agaricus bisporus) taking into account this variability. The study of variability involved the: i) study of the shelf life, quality parameters and variability of the mushrooms and modelling these experimental laboratory …

1% Calcium Chloride Treatment In Combination With Gamma Irradiation Improves Microbial And Physicochemical Properties Of Diced Tomatoes, Anuradha Prakash, Pei-Chen Chen, Richard L. Pilling, Nicole Johnson, Denise Foley

Food Science Faculty Articles and Research

The purpose of this study was to determine the effect of a combination of a 1% calcium chloride dip with low dose irradiation on microbial populations, and biochemical and physical properties, of fresh diced tomatoes during a two-week storage period. Vine tomatoes at the light-red stage (trial 1) and Celebrity tomatoes at the table ripe stage (trial 2) were diced, dipped in 1% CaCl2, and irradiated at 1 kGy from a Co-60 source. Tomatoes were also contaminated with cocktail of nalidixic-acid resistant Salmonella strains (S. Poona, S. Hartford, S. Gaminara, S. Michigan, and S. Montevideo) and subjected to gamma irradiation. …

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 …

Are You What You Eat? An Inside Look At High-Tech Food, Roxanne Greitz Miller

Education Faculty Articles and Research

If we abide by the familiar saying "you are what you eat," it is understandable that people may be concerned with the incredible advances in food science technology and their possible impacts on human health. For example, in recent years high-tech scientific processes such as genetic modification, irradiation, and cloning have all been used to increase the safety of food supply, create foods that are more appealing to eat and easier to produce, and increase crop yields. This article will summarize a few hot topics in food science, address what is currently known about the safety of these processes, and …

Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

Articles

Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties.

The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages. There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and …

Addition Of Three Dietary Fibers In An Extruded Whey And Cornstarch Expanded Snack Food, Alisha M. Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber …