Other Food Science Commons^™

The Effects Of Added Xanthan Gum On The Acceptability Of Gluten-Free Shortcake, Samuel Garrett, Seth Beach, Maiya Zepeda

Student Scholar Symposium

The Effects of Added Xanthan Gum on the Acceptability of Gluten-Free Shortcake

Introduction: The incidence of celiac disease and gluten sensitivity has increased, driving demand for gluten-free (GF) baked goods. However, replicating the texture and structure provided by gluten remains a challenge. Xanthan gum, a common additive in GF baking, may improve texture and overall product acceptability. This study evaluates whether adding xanthan gum to a homemade GF flour blend improves the quality of GF shortcake.

Methods: A control shortcake made with all-purpose flour was compared to three GF versions: 1) commercial GF flour, 2) homemade GF flour blend (white …

Cutting Waste In Tupper's Restaurant, Logan Salvator, Christien Merritt, Lily Amaral, Erik Dukes

Earth Day Symposium on Climate and Sustainablity

No abstract provided.

In Silico Identification Of A Streptococcus Phage From An Unpasteurized Dairy Product

Symposium of Student Scholars

This study aimed to identify novel phages from a West African dairy product, nunu, to better understand the uncharacterized virosphere of a food microbiome. Nunu is a yogurt-like product from spontaneous fermentation of unpasteurized cow milk without a standardized starter culture. Phages and their bacterial hosts make up a microbiome, where their collective metagenome can be studied in silico, or computationally, after next generation sequencing (NGS). The targeted dataset for our study can be found in the Sequence Read Archives under the accession number of ERX2041567. This study utilized several bioinformatics software tools with customized settings: Kraken2, MetaVelvet, Edena, NCBI-BLAST, …

Cradle-To-Distribution Life Cycle Assessment Of The Sustainability Of Plant And Animal-Based Food Products, Alexandra Bryant, Benjamin Brander, J. Aubrey Sykes

Summer Research

• Plant-based foods continue to grow in popularity worldwide, reportedly promoting a better alternative to their traditional animalbased counterparts both for human nutrition and sustainability.
• Many of the claims regarding the sustainability of plant-based and animal-based products are largely unsubstantiated unless the manufacturer funds thorough research regarding their business model, manufacturing process, and primary ingredients sourced to produce the final product

The Archaeology Of Appetites, Molly S. Schonert

SEWSA 2016 Intersectionality in the New Millennium: An Assessment of Culture, Power, and Society

Through use of examining how food is produced, stored, distributed and consumed, one can take a glimpse into the past, present and even future of this planet–to better understand the complexity of human identity and the social practices or roles that define an individual, community or society. So this begins an exploration of the archaeology of food as a gendered commodity throughout our evolutionary past, emphasizing the infinite ways in which foodway practices exceeds the nutritional value of what our ancestors, family, friends and ourselves consume(d) on a daily basis. Foodways practices is an invaluable tool in any archaeologists’ tool …

Hunger Doesn't Take A Spring Break, Jessica Isaacs

Engagement & Service-Learning Summit

The rates of food insecurity amongst Hoosier children is slightly above the national average. For many of these children, school lunches are their primary source of nutrition. During school breaks, these children are at risk of going hungry. While Purdue Nutrition Society wishes that we could help all Hoosier children stay fed with nutritious meals, for now we are focusing on helping 20 local elementary students most at risk of going hungry over spring break. Working with Glen Acres Elementary in Lafayette, Indiana, a school where in 2014, over 71% of the students qualified for free or reduced lunches, we …

Effects Of Three-Times Daily Diet Soda Consumption For One Week On The Composition Of The Gut Microbiome In Healthy Young Adults, Jenna Abdelhadi, Domenica Simone, Charles Hadley King, Raja Mazumder, Keith A. Crandall, Allison C. Sylvetsky-Meni

GW Research Days 2016 - 2020

Epidemiologic studies report associations between artificial sweetener (ASW) consumption and metabolic abnormalities, yet well-designed human intervention studies in humans are limited. Given that ASW contain no or few calories, one potential mechanism through which ASW may influence metabolic risk is through altering the gut microbiota. As alterations in the gut microbiota are known to be implicated in the development of metabolic disease, the purpose of this study was to investigate the effects of one week of three times daily diet soda (with ASW) consumption on the gut microbiota in healthy college students. We hypothesized that participants randomized to consume diet …

Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack

Dublin Gastronomy Symposium

No abstract provided.

Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy

Dublin Gastronomy Symposium

No abstract provided.

Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien

Dublin Gastronomy Symposium

No abstract provided.

''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack

Dublin Gastronomy Symposium

No abstract provided.

Lust For Leaves., Janet Bezier

Dublin Gastronomy Symposium

No abstract provided.

Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon

Dublin Gastronomy Symposium

No abstract provided.

Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci

Dublin Gastronomy Symposium

No abstract provided.

Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy

Dublin Gastronomy Symposium

No abstract provided.

Craving Alcohol., James Peter Murphy

Dublin Gastronomy Symposium

No abstract provided.

Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong

Dublin Gastronomy Symposium

No abstract provided.

Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington

Dublin Gastronomy Symposium

No abstract provided.

Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?, Jonathan Deutsch

Dublin Gastronomy Symposium

No abstract provided.

An Exploration Into The Desire For Creative And Innovative Methods Of Investigative Educative Research Through The Medium Of The 'Curated Meal'., Emma Clarke

Dublin Gastronomy Symposium

No abstract provided.

The Desire For Magnificence : The Aquisition And Use Of Silver For Dining In Seventeenth Century Ireland., Jessicia Cunningham

Dublin Gastronomy Symposium

No abstract provided.

The Rise Of Supper Clubs., Sandra Hamilton

Dublin Gastronomy Symposium

No abstract provided.

Craving Food : A Multi-Perspective Approach., Róisín Curtin

Dublin Gastronomy Symposium

No abstract provided.

Do Monks And Nuns Crave Pizza? The Korean Monastic Lifestyle And Food Preferences, Jin Kyung Kim

Dublin Gastronomy Symposium

No abstract provided.

Craving Difference In Late 14th Century England., Adrian Bregazzi

Dublin Gastronomy Symposium

No abstract provided.

Exploring The 'Food Motif' In Songs From The Irish Tradition., Máirtín Mac Con Iomaire

Dublin Gastronomy Symposium

No abstract provided.

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. …