Other Food Science Commons^™

Evaluating Consumers’ Perception Of Gluten-Free/Clean-Label Muffins, Vanesa Chicaiza

LSU Master's Theses

The gluten-free-natural-ingredient (GF/NCL) product demand is globally increasing and driven by the growing prevalence of celiac-diseases. Nevertheless, the quality of GF product is often inferior compared to wheat-flour counterparts due to the removing of gluten, which, compromises the appearance, structure, and nutritional value. The addition of fiber into GF/NCL products has been considered to improve nutritional values while maintaining quality attributes. According to the US-FDA, a product containing ≥2.5 grams of fiber/serving can be claimed as a “good-source-of-fiber.” However, adding dietary fiber to baked products affects their qualities, and hence possibly lowering product acceptability.

The main objective of this research …

Consumers' Perception Of Food Containing Insect Protein Affected By Serving Condition And Questionnaire Protocol, Yupeng Gao

LSU Master's Theses

Edible insects are a new sustainable protein source compared to meat. Western consumers show aversion to the prospect of insects as food due to unfamiliarity, food neophobia, and negative emotions. This dissertation research explored consumers’ emotional perception of insect-based food products presented under different testing conditions and examined the influence of other people’s emotional expressions towards consumers’ purchase decisions. To identify and rate emotion intensities, tests were conducted using three presenting formats including text, image, and an actual product; all of which were applied for both cookies containing insects and without insects. In addition to these presenting formats, news of …

High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana

LSU Master's Theses

Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.

The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …