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Food Science

University of Tennessee, Knoxville

1971

Articles 1 - 6 of 6

Full-Text Articles in Life Sciences

Elaidinized Lipid In Relation To Its Effect On Emulsification, Amelia Gail Brown Aug 1971

Elaidinized Lipid In Relation To Its Effect On Emulsification, Amelia Gail Brown

Masters Theses

Emulsification as affected by substitution of elaidinized lipid was investigated. Cream puffs were prepared with lipids of 0, 40, 60 and 80 percent levels of substitution of elaidinized lipid for corn oil. Viscosity of the lipids at 61oC was measured. Oil separation data were obtained from frozen, thawed and centrifuged batter. Penetrability of batters was measured. Volume by rapeseed displacement was determined for the baked products. Samples of batter, interior and crust were prepared for microscopic study by freeze-drying, staining of lipid with osmium tetroxide vapors, infiltration with paraffin and sectioning. Judges evaluated the sections on a descriptive ...


Elaidinized Lipid In Relation To Its Effect On Batter Structure, Rebecca Jane Snodgrass Aug 1971

Elaidinized Lipid In Relation To Its Effect On Batter Structure, Rebecca Jane Snodgrass

Masters Theses

Batter aeration as affected by substitution of elaidinized lipid and related to other properties was investigated. Elaidinized lipid was substituted for hydrogenated safflower oil shortening at four levels, 0, 40, 60, and 80 percent, in the preparation of lipid samples. Lipid samples were characterized by gas-liquid and thin-layer chromatography and by melting point determination. Specific gravity and viscosity of the batters, volume index of the cakes, and lightness index of the crumb were determined. Batter structure was studied microscopically.

An increase in trans isomer concentration from 8.8 percent to 40.6 percent was accompanied by an increase in melting ...


Food Service Personnel Training And Employment Needs Of Nursing Homes In West Tennessee, Bettye Hopper Smith Aug 1971

Food Service Personnel Training And Employment Needs Of Nursing Homes In West Tennessee, Bettye Hopper Smith

Masters Theses

Training and employment needs of food service employees in selected West Tennessee nursing homes were investigated. Personnel problems, managerial qualifications, and labor turnover also were studied. Information was obtained by means of questionnaires and personal interviews. A randomized sample consisted of 14 large nursing homes (50 beds and over) and 11 small nursing homes (25 to 50 beds).

Less than half of the nursing homes surveyed were conducting or participating in training programs. Where training was taking place, the skills and knowledge considered most important for the particular group were not always the ones being taught. Managers of large nursing ...


Sensory And Objective Evaluation Of The Color Of Pork Longissimus Dorsi Muscle Heated To 155° And 170°F, Winifred Ann Akin Aug 1971

Sensory And Objective Evaluation Of The Color Of Pork Longissimus Dorsi Muscle Heated To 155° And 170°F, Winifred Ann Akin

Masters Theses

The color of longissimus dorsi muscle of 4-6 rib pork roasts was evaluated by sensory tests, by color reflectance, and by myoglobin content, after heating to 155° and 170°F. The color of the raw muscle of 8-9 rib area was evaluated by color reflectance and for myoglobin content. The roasts, procured from eighteen Duroc or Hampshire hogs, were classified subjectively into three color groups.

Color reflectance measurements on raw muscle indicated that as the subjective color classification increased from slightly pale (2) to slightly dark (4) the color was more dull and more purple. The color differences found by ...


The Training And Selection Of A Panel For The Sensory Evaluation Of Beef, Constance Maria Hudgins Aug 1971

The Training And Selection Of A Panel For The Sensory Evaluation Of Beef, Constance Maria Hudgins

Masters Theses

The training and selection of persons for a panel for sensory evaluation of beef proceeded in three phases - - preliminary screening by triangle tests, training sessions with hamburger patties with known differences in composition, and training with 6-7-8th rib roasts varying in USDA grades. Various statistical criteria were used to rank panelists' performance on scoring flavor, juiciness, and tenderness of hamburger patties and roasts. These criteria were the percentage of correct responses on the triangle tests; R2 values and F ratios for flavor, tenderness, and juiciness scores and correlation coefficients for juiciness scores versus percent fat in cooked hamburger patties ...


Trans Isomers In Relation To Their Effect On The Aeration Function Of A Shortening, Ellen Brasher Willis Jun 1971

Trans Isomers In Relation To Their Effect On The Aeration Function Of A Shortening, Ellen Brasher Willis

Masters Theses

Lipid effects on aeration of batters and sensory attributes of cakes were investigated. The shortenings were prepared from lard with elaidinized vegetable oil substituted at the 0, 40, 60 and 80 percent levels. These levels of substitution represented trans isomer contents of 0 to 56 percent of the total monoene. Penetrability of the manipulated lipids decreased with increasing elaidinized lipid substitution.

Viscosity and density determinations were made on the batters. Viscosity increased (P<0.01) up to the 60 percent level of substitution, at which level density was the lowest (P<0.01).

Volume index was measured as the area (cm2) of the center-cut cross-section. Cakes made with unsubstituted lard were smallest (P<0.01) and those made from lipid at the 80 percent substitution level were largest (P<0.01).

The sensory panel judged the cakes ...