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Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 20 2019, Several Authors

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

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Recovering Our Roots: The Importance Of Salish Ethnobotanical Knowledge And Traditional Food Systems To Community Wellbeing On The Flathead Indian Reservation In Montana., Mitchell Rose Bear Don't Walk

Graduate Student Theses, Dissertations, & Professional Papers

This thesis provides a culturally-comprehensive review of the plants utilized for food in the Bitterroot Salish tribe of northwestern Montana. As part of the larger Confederated Salish and Kootenai Tribes (CS&KT) of the Flathead Indian Reservation, the Bitterroot Salish historically utilized hundreds of plants for food, medicine and hygiene. This thesis aims to highlight food plants and their important cultural components. The information herein is a combination of history, ethnography, linguistics, ethnobotany, and first-hand experience with the current Salish community to provide a holistic framework of understanding traditional food plants today. A comprehensive plant list is provided with Latin, Salish …

Characterization Of Aroma Compounds In Whole Dried Chili During Storage, Ersa Aurora Ria Diani

Chulalongkorn University Theses and Dissertations (Chula ETD)

Dried chili is one of the world-famous spices due to its unique flavor, spicy character, and beneficial nutrients. Odd-aroma formation of dried chili during storage is one of the most important problem for dried chili producers and/or food manufacturers. The objective of this study is to characterize the volatile compounds related to odd-aroma development in dried chili during storage. This study was divided into three parts, including 1) comparison of solvent free extraction techniques for dried chili 2) comparison of aroma volatile profiles in dried chili at different time of storage 3) identification of odd-aroma in dried chili produced by …

Innovative Use Of Alkalis In The Ancient Americas, Robert C. Bradley

School of Art & Design Faculty Publications

Nixtamalization, from the Náhuatl nixtamalli, is a process in which maize is soaked in a vessel containing an alkali solution. The alkali processing of maize is essential in preparing corn for human consumption because it releases lysine and tryptophan and, most importantly, niacin. Without these, when the primary dietary staple is unprocessed maize, the result is malnutrition and disease, pellagra. Nixtamalization originated in pre-Columbian Mesoamerica but there was a paucity of corn processing in pre-Hispanic South America, even though corn was ubiquitous in both regions at a very early date. However, coca was similarly soaked in an alkali solution, …

Developing Food Quality Standards For Distiller’S Dried Grains – Evaluating Composition Quality And Safety, Tanvee Deshpande

Electronic Theses and Dissertations

Introduction: Distillers Grains represent a major co-product of corn ethanol production. At the production rate of 44 million tons/year and a price of $95/ton, this co-product has potential as a food ingredient (solvent-treated dried products) owing to its high protein content (38%) and high fiber content (40%TDF). The aim of the research was to determine the composition, quality and safety of several initial moisture types of distiller’s grains – distiller’s grains without solubles (DG) and distiller’s grains with solubles (DGS) in wet and freeze-dried form (FrD) from 2017 and 2018.
Method: Processing methods were optimized for raw DG & DGS …

Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire

Articles

Failure rates in the restaurant industry are popularly perceived to be far higher than they actually are. This paper calculates failure rates in the Irish Food and Drinks Sector (IFDS), for the first time, using longitudinal census data from the Central Statistics Office (CSO) in Ireland, which follows the European statistical classification of economic activity (NACE). The results are compared with previously published literature on restaurant failure rates in the United States of America. This study also compares IFDS failure rates with other industry sectors in Ireland (construction, manufacturing). Drawing on Stinchcombe’s ’liability of newness’ theory, the informal fallacies theory …

Assessment Of Physicochemical Characteristics, Thermal Stability And Release Profile Of Ascorbic Acid Microcapsules Obtained By Complex Coacervation, Michele Cristina Rodrigues Da Cruz, João Luiz Andreotti Dagostin, Camila Augusto Perussello, Maria Lúcia Masson

Articles

The aim of this study was to determine the physicochemical characteristics, thermal stability and release profile of ascorbic acid (AA) microcapsules obtained by complex coacervation. Gelatin and gum arabic were used as wall materials in concentrations of 2.5, 5.0 and 7.5 g% (w/v). The coacervate microcapsules were freeze-dried and assessed for physicochemical characteristics, thermal behavior and stability during 60 days of storage. The release profile was evaluated at different pH values (1.1, 2.2, 5.4, 7.4, 9.6 and 12). The encapsulation efficiency ranged from 27.3 to 93.8%. The microcapsules of AA presented good characteristics for application in food matrices, such as …

Predicting Quality Attributes Of Strawberry Packed Under Modified Atmosphere Throughout The Cold Chain, Kompal Joshi, Brijesh Tiwari, P. J. Cullen, Jesus Maria Frias

Articles

Modified Atmosphere Packaging (MAP) is used commercially to extend the shelf life of strawberries. The attainment of desired gas (O2, CO2) concentrations inside MAP relies on the product respiration and the mass transfer through packaging and will affect the quality. The objective of this work is to build a mathematical model for strawberries to assess the effect of the uncertainties on headspace gas concentration and quality: 1) cold chain related temperature and relative humidity variations and 2) variability associated to product respiration and quality based on literature. Weight loss was more influenced by the cold chain storage conditions (temperature and …

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted …

Thermal, Interfacial, And Application Properties Of Pea Protein Modified With High Intensity Ultrasound, Aeneas Koosis

Theses and Dissertations--Animal and Food Sciences

The overall objective of the study was to investigate different food ingredient conditions and ultrasound treatment on pea protein in terms of surface morphology and thermal characteristics. The motivation of this work was based on previous studies focusing on non-chemical physical modifications of plant proteins and the increasing demand for functional alternative proteins.

Ultrasonication time and amplitude, pH, protein concentration, and salt concentration all influenced the thermal and interfacial properties of pea protein. Ultrasound treatment altered the quaternary and tertiary structure of the storage protein and disrupted non-covalent bonds. The structural altercations and a reduction in particle size led to …

Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick

Undergraduate Theses, Professional Papers, and Capstone Artifacts

The world’s human population has risen exponentially over the last 100 years and is expected to reach nine billion by 2050. Ensuring food security and resource sustainability is of global concern. The United Nations Food and Agriculture Organization endorses insect farming as an alternative to cattle, pork, sheep, and poultry industries because of their higher food conversion rate. Insect farming requires less arable land, less water, and produces less greenhouse gases than traditional livestock. The practice of eating insects, known as entomophagy, is not a new idea as two billion people around the world include insects in their diets. Unfortunately, …

Utilizing The Parts Of Common Food Products As Functional Ingredients Part 1: Separation And Concentration Of Ω-3 Pufa-Rich Phospholipids By Hydration Of Krill Oil Part 2: Functional Properties Of A Concentrated Egg Yolk Protein Powder Using A One-Step Organic Solvent Extraction Process, Casey Lynn Showman

Graduate Theses, Dissertations, and Problem Reports (ETD)

The food industry separates food products into different parts to better utilize the functional and nutritional benefits of each fraction. The overall focus of this thesis is on separating and utilizing fractions and co-products from food manufacturing as functional ingredients. Therefore, the objective of this research was to 1) evaluate the effectiveness of water degumming to separate omega-3 PUFA-rich phospholipids from other lipids found in krill oil and 2) determine how different organic solvents would affect physiochemical and functional properties of egg yolk protein recovered from spray-dried egg yolk using a novel one-step organic solvent extraction method.

The aim of …

A Modified Rcm Medium For The Growth Of Lactobacillus Bulgaricus, Ayowole Caleb Oyeniran

Theses

In this study, we modified reinforced clostridial medium (RCM) to selectively enumerate and isolate Lactobacillus bulgaricus, a probiotic and an important starter culture in the dairy industry. The disparity in the reported carbohydrate fermentation pattern of L. bulgaricus was used to develop a growth medium not only selective for L. bulgaricus but significantly inhibitory to the growth of other lactic acid bacteria. A recently modified RCM (mRCM) was optimized for this study by the addition of 0.5% fructose, 0.5% dextrose, 1% maltose and 0.25% sodium pyruvate while replacing lactose as a carbohydrate source. The cell recovery and bacterial counts of …

การพัฒนาแผ่นปรุงรสน้ำจิ้มแจ่วลดปริมาณโซเดียมโดยการเสริมความเค็มด้วยกลิ่น, กรคณา ธนารุ่งโรจน์

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้มีวัตถุประสงค์เพื่อลดเกลือโซเดียมคลอไรด์ (โดยลดปริมาณน้ำปลา) ในผลิตภัณฑ์แผ่นปรุงรสน้ำจิ้มแจ่วโดยการเสริมความเค็มด้วยกลิ่น การทดลองส่วนแรกเพื่อหากลิ่นที่เหมาะสม โดยศึกษาโพรไฟล์กลิ่นรสและทดสอบการยอมรับของน้ำจิ้มแจ่ว ในการศึกษาโพรไฟล์กลิ่นรสของน้ำจิ้มแจ่ว 11 สูตร ได้แก่ น้ำจิ้มแจ่วสูตรควบคุมที่ไม่ลดเกลือโซเดียมคลอไรด์ (N100) น้ำจิ้มแจ่วสูตรลดเกลือโซเดียมคลอไรด์สูตรที่ใช้น้ำปลาและน้ำเกลือที่ลดเกลือในสูตรลง 40% (N60 และ S60) และน้ำจิ้มแจ่วสูตรลดเกลือโซเดียมคลอไรด์ที่ใช้กลิ่นเสริมความเค็ม 8 สูตร ซึ่งแปรชนิดสารให้รสเค็ม 2 ชนิด (น้ำปลาและน้ำเกลือ) ชนิดกลิ่น 2 กลิ่น (กลิ่นหมูย่างและกลิ่นน้ำปลา) และความเข้มข้นของกลิ่น 2 ระดับ จากการทดลองพบว่าน้ำจิ้มแจ่วสูตร N60 ที่เติมกลิ่นหมูย่างความเข้มข้น 0.1%v/w (N60P0.1) มีโพรไฟล์กลิ่นรสใกล้เคียงกับน้ำจิ้มแจ่วสูตร N100 มากที่สุด และได้รับคะแนนความชอบมากที่สุดจากการทดสอบการยอมรับทางประสาทสัมผัส การทดลองส่วนที่ 2 เพื่อคัดเลือกสูตรที่เหมาะสมในการขึ้นรูปแผ่นปรุงรส จึงศึกษาอิทธิพลของปริมาณเกลือโซเดียมคลอไรด์ (น้ำปลา) ชนิดของกรดในน้ำจิ้มแจ่ว และอิทธิพลของชนิดสารก่อฟิล์มต่อสมบัติทางกายภาพและเคมีของของแผ่นปรุงรสน้ำจิ้มแจ่ว 12 สูตร ซึ่งเตรียมจากน้ำจิ้มแจ่ว ที่แปรปริมาณน้ำปลาเพื่อให้มีเกลือโซเดียมคลอไรด์ในสูตร 3 ระดับ คือ 60% 80% และ 100% และแปรชนิดของกรด 2 ชนิดในน้ำจิ้มแจ่ว คือ น้ำมะนาวผสมน้ำมะขามเปียก (LT) และน้ำมะขามเปียกล้วน (T) ผสมกับสารก่อฟิล์ม 2 ชนิด ได้แก่ มอลโทเดกซ์ทรินผสมแซนแทนกัม (X) หรือมอลโทเดกซ์ทรินผสม GelproTM (G) จากการทดลองพบว่าแผ่นปรุงรสน้ำจิ้มแจ่วจากสารก่อฟิล์ม X สูตรน้ำมะนาวผสมน้ำมะขามเปียกที่ลดเกลือโซเดียมคลอไรด์เหลือ 60% (X-LT60) มีสมบัติเชิงกลที่ดี คือ สามารถฉีกขาดได้ง่าย แต่ไม่เปราะจนเกินไป และสามารถละลายน้ำได้มากกว่า 90% ภายในเวลา 3 นาที จึงเลือกแผ่นฟิล์มปรุงรสน้ำจิ้มแจ่วสูตร X-LT60 และกลิ่นหมูย่างเพื่อพัฒนาเป็นผลิตภัณฑ์แผ่นปรุงรสน้ำจิ้มแจ่ว ในการทดลองส่วนที่ 3 เพื่อหาเวลาในการอบแห้ง และศึกษาสมบัติด้านต่าง ๆ เมื่อโรยข้าวคั่ว และพริกป่นลงบนผลิตภัณฑ์แผ่นปรุงรสน้ำจิ้มแจ่ว พบว่า เมื่ออบที่ …

Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English

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

Taking advantage of inherent natural systems, aquaponic practices hold the potential to serve as an educational, sustainable, and profitable hobby for home gardeners facing common constraints such as temperature, space, and pests. The goal of this research was to assess the feasibility of implementing a small scale (4,542-liter) home -based aquaponic system in a small (48.768 square meter) greenhouse to produce fresh produce and fish protein. System construction and maintenance costs were compared to the value of crops and fish produced to determine whether this aquaponic system is a feasible option for the home grower. It was hypothesized that this …

The Effects Of Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) On Brown Adipogenesis In Stem Cell Culture, Darynne A. Dahlem, Yan Huang

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

Polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are major maternal dietary supplements due to their positive benefits on neurological tissue growth during the first 12 weeks of gestation. Previous studies show that EPA and DHA inhibit muscle formation but promote adipogenesis. However, no research has addressed the question whether high intake of EPA and DHA affects brown fat development during gestation. The objective of this study was to measure the effect of EPA and DHA supplement on brown adipogenesis and potential pathways related to mitochondrial biosynthesis using fibroblasts as in vitro model. Using Oil-Red-O staining …

Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad

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

Formation of harmful microbes and their associated mycotoxins on rough rice during storage presents negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) samples of rice were treated at different IR wavelengths (λ), 3.2, 4.5, and 5.8 …

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 …

Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali

Theses and Dissertations--Biosystems and Agricultural Engineering

Forced convective drying using a wind turbine mechanically connected to a ventilation fan was hypothesized for low cost and rapid grain drying in developing countries. The idea was tested using an expandable wind turbine blade system with variable pitch, at low wind speeds in a wind tunnel. The design was based on empirical and theoretical models embedded in a graphical user interface (GUI) created to estimate airflow-power requirements for drying ear corn. Output airflow (0.0016 - 0.0052 m³kg^-1s^-1) increased within the study wind speed range (2.0 - 5.5 m/s). System efficiency peak (8.6%) was …

Metabolic And Morphological Evaluation Of Two Brewer’S Yeast Strains Throughout Serial Re-Pitching In Beer Fermentation, Anh Pham

All Graduate Theses, Dissertations, and Other Capstone Projects

Beer fermentation is the process of growing yeast anaerobically in a malt-based medium, ultimately resulting in alcohol and carbon dioxide production. In order to reduce the cost and waiting time, serial repitching has been practiced among microbrewers. The technique emphasizes transferring yeast from one batch of beer to the subsequent brewing cycles. It has been shown that aged yeast cultures have higher fermentation efficiency and shorter lag period, thereby resulting in shorter fermentation times, faster pH drop, and lower concentrations of unwanted products. Despite the advantages of serial repitching, one can only practice repitching for approximately 5-6 times with a …