Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 5 of 5

Full-Text Articles in Life Sciences

Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles Jan 2019

Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles

LSU Doctoral Dissertations

Berry fruits are rich sources of polyphenolic compounds (PCs), which can promote health benefits. Anthocyanin concentrations of red raspberry (RR)(Rubus idaeus) extracts were determined to be a total of 887.6 ± 262.8 μg/g cyanidin-3-sophoroside (C3S) equivalents with C3S being the most prevalent. Ellagitannin analysis by MALDI-TOF indicated sanguiin H-6 and lambertianin C were the major ellagitannins present in RR. To explore the efficacy of RR in modulating diabetes, seven type 2 diabetes mellitus (T2DM) and two pre-diabetic patients were given drinks delivering one RR serving (123 g) per day in a smoothie for two weeks. Blood samples ...


Development, Acceptability, And Emotional Responses Of Low-Sodium Roasted Peanuts And Flavored Spreads, Kairy Dharali Pujols Martinez Mar 2018

Development, Acceptability, And Emotional Responses Of Low-Sodium Roasted Peanuts And Flavored Spreads, Kairy Dharali Pujols Martinez

LSU Doctoral Dissertations

The objective of this research was to evaluate the feasibility of developing acceptable low-sodium products by using a salt-replacement technique, an oil-in-water emulsion system, and health benefit information to improve consumers’ awareness of low-sodium diets. Three experiments were conducted: (I) Sensory characteristics and optimization of low-sodium roasted peanuts by substitution of NaCl with KCl, and addition of glycine (Gly) as a bitterness blocker; (II) Rejection threshold (RjT) of KCl added to low-sodium roasted peanuts using a 2AC-test; (III) Development of acceptable low-sodium and sodium-free spreads by flavor modification and their use on turkey salad sandwiches. In study I, results showed ...


Interaction Of Cocoa Powder With Intestinal Microbiota, Zuyin Li Jan 2018

Interaction Of Cocoa Powder With Intestinal Microbiota, Zuyin Li

LSU Doctoral Dissertations

Cocoa powder contains polyphenolic compounds, which can provide potential health benefits to humans. The human gastroinestinal tract hosts diverse microorganisms which are called the human gut microbiota. These microbes can utilize carbohydrates through fermentation resulting in the production of short chain fatty acids (SCFAs), which cause a reduction of pH in gastroinestinal tract. The cocoa processing can change the composition of the carbohydrates, which can affect the fermentation patterns.

In this study we established an in vitro model system which simulated gastric digestion and colon fermentation. Five different processed cocoa samples (alkalized cocoa samples: D-11-B and D-11-S; non-alkalized cocoa samples ...


Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez Oct 2017

Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez

LSU Doctoral Dissertations

Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates ...


Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus Jun 2016

Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus

LSU Doctoral Dissertations

Louisiana Native Co-Culture of Microalgae (Chlorella Vulgaris L. and Cyanobacteria Leptolyngbya sp.) (CCA) was studied. CCA is a viable coculture for further investigation as a food component. This research characterized the proteins, carbohydrates, and lipids present in CCA. Algae cultivation parameters were controlled and analyzed. Treatment (Trt) 1 was CCA grown in cultures exposed to average scalar irradiance (ASI) of 1041 ± 269.18 μmol m-2 s-1 PAR and trt 2 was CCA grown in cultures exposed to ASI of 430 ± 96.03 μmol m-2 s-1 PAR. The trt (irradiance exposure) had the desired response on CCA species ratio Trt 1 ...