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Food Science

University of Tennessee, Knoxville

1975

Articles 1 - 5 of 5

Full-Text Articles in Life Sciences

Quality Control Standards For Cooked Frozen Green Beans Held Heated For Varying Holding Times, Anna Mae Brenner Dec 1975

Quality Control Standards For Cooked Frozen Green Beans Held Heated For Varying Holding Times, Anna Mae Brenner

Doctoral Dissertations

Objective quality control standards for prepared food, held heated for varying periods of time were studied. Frozen Grade A whole stringless Peco and Slender White string green beans grown, blast frozen, and packaged in Tennessee were used.

Before cooking, 12 lb of each variety were randomly chosen, removed from the freezer and package, mixed together, then divided into seven 735 g portions. Portions were placed in seven half-size shallow stainless steel steam table inset pans marked with holding times of 0, 10, 20, 30, 40, 50, and 60 minutes.

All pans of green beans were steamed at one time for ...


Effects Of Variations In Peeling On The Recovery Of Water-Soluble Pigments, Betanin And Vulgaxanthin, From Red Beet Peel (Beta Vulgaris L.), Ola Goode Sanders Dec 1975

Effects Of Variations In Peeling On The Recovery Of Water-Soluble Pigments, Betanin And Vulgaxanthin, From Red Beet Peel (Beta Vulgaris L.), Ola Goode Sanders

Masters Theses

Objectives of this study were to measure the effects of three peeling methods on the recovery of water-soluble pigments from peels of two lots of table beets using whole beets as a control.

Red beets are a good source of red pigments which are natural pigments and can replace artificial dyes and lakes available on the market and those which have been restricted.

Two lots of red beets were peeled by three peeling methods and the peels were used for analysis of water-soluble red and yellow pigments in the beets. Vulgaxanthin-I recovery (yellow pigment) was not affected by the peeling ...


Functional Properties Of A Soy Isolate And A Soy Concentrate In Simple Systems As Related To Performance In A Food System, Cheryl Whetstone Hutton Aug 1975

Functional Properties Of A Soy Isolate And A Soy Concentrate In Simple Systems As Related To Performance In A Food System, Cheryl Whetstone Hutton

Doctoral Dissertations

Two commercial soy protein products, Promine-D (a soy isolate) and Promosoy-100 (a soy concentrate), with protein contents on a moisture-free basis of approximately 97 and 72% respectively, were studied. Part A of the study was,an investigation of protein solubility, hydration capacity, emulsion properties, fat absorptivity, and thickening function of the soy products in simple systems at pH levels of 5.0, 6.0, and 7.0 and at temperatures of 4 °, ambient (22-25°), and 90°C. The soy products were compared on both equal sample weight and equal protein bases. Part B involved evaluation of the functional performance of ...


Forecasting Educational And Training Requirements And Responsibilities For Consulting Dietitians To Nursing Homes, Erskine R. Smith Aug 1975

Forecasting Educational And Training Requirements And Responsibilities For Consulting Dietitians To Nursing Homes, Erskine R. Smith

Masters Theses

The adequacy of present dietetic education and training programs was investigated, and the future responsibilities and educational and training needs of consulting dietitians were explored through the use of the Delphi forecasting technique. The two panels of experts in this study were composed of 42 consulting dietitians to nursing homes and 100 administrators of such facilities in the State of Tennessee. Information was obtainedby means of three rounds of Delphi questionnaires.

Profile data were obtained from the panels in Delphi Round I. Consulting dietitians indicated whether or not they performed responsibilities listed on the questionnaire as functions for consulting dietitians ...


Food Preferences, Food Intake, And Food Prestige Of Some Selected Black Women In Knoxville, Tennessee, Verdis Lee Taylor Aug 1975

Food Preferences, Food Intake, And Food Prestige Of Some Selected Black Women In Knoxville, Tennessee, Verdis Lee Taylor

Masters Theses

The food preferences, meanings of foods and food intake patterns, of black women with incomes ranging from $6,000 to more than $15,000 and educational levels ranging from the 10th grade through the Doctor of Philosophy degree were studied through a hand-out questionnaire.

Results indicated that as the preference for a food was related positively to the perceived food intake. Milk was the most highly preferred food for the women (78%) and the perceived intake was high. However, the 24-hour recall revealed that the women used milk only with cereal and coffee. A positive correlation (p < 0.05) was found between preference and perceived intake for most foods. Some foods were more highly preferred by older women, others by younger women. There were positive relationships between prestige and preference, prestige and age, and prestige and intake for some foods. For a few foods, there were negative correlations between the variables.

The women did ...