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Full-Text Articles in Life Sciences

Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman Aug 2019

Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman

Food Science Undergraduate Honors Theses

Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable ...


Development Of Kefir Products Using Aronia Or Elderberries And The Impacts Of Fermentation On The Health-Promoting Characteristics Of Aronia Polyphenols, Xue Du Aug 2018

Development Of Kefir Products Using Aronia Or Elderberries And The Impacts Of Fermentation On The Health-Promoting Characteristics Of Aronia Polyphenols, Xue Du

Electronic Theses and Dissertations

Diabetes is a global health problem. The consumption of dietary polyphenols may help to decrease the risk of type 2 diabetes and slow the progression of diabetic complications. Aronia (Aronia melanocarpa) and elderberry (Sambucus nigra L. ssp. canadensis) fruits are rich in polyphenols and exhibit health-promoting properties, but they are underutilized. Aronia and elderberries are rarely consumed raw due to the astringent mouth feel. New food products are needed to increase their consumption. Kefir, a fermented dairy beverage, was chosen to be the matrix for incorporating berries due to: 1) the protein matrix can help mask the astringency; 2) an ...


Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder May 2018

Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder

Food Science Undergraduate Honors Theses

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer ...


Investigating The Utilization Of Mushrooms In Beef-Based Products For Improved Health, Kristin Wong Mar 2017

Investigating The Utilization Of Mushrooms In Beef-Based Products For Improved Health, Kristin Wong

Masters Theses

This research investigated the use of mushrooms in beef-based products as a means to reduce overall sodium and fat for food service applications. Initial product development used physical characterization analysis (color, moisture, texture, yield, fat, and sodium) to determine initial threshold of mushroom inclusion with minimal differences against an all-meat control. Additional physical analysis then investigated a variety of other factors (mushroom type, blanching, mushroom particle size, salt level, and meat/fat blend) to determine if there were other attributing ingredient characteristics that would yield statistical similarity to the all-meat control. Taco filling formulations with optimized ingredients were then fielded ...


Assessment Of Consumers' Perceptions, Preferences, Behaviors And Values With Fluid Milk Packaging, Code Date And New Product Concepts, Molly E. Paterson Jan 2016

Assessment Of Consumers' Perceptions, Preferences, Behaviors And Values With Fluid Milk Packaging, Code Date And New Product Concepts, Molly E. Paterson

Graduate Theses and Dissertations

Because of a decrease in consumption of fluid dairy milk, it is critical that the dairy industry seeks to understand consumers’ perceptions, preferences and purchasing behaviors regarding dairy based beverages. Several factors could have led to the decline in consumption, such as the development of light induced oxidized off-flavor, a relatively short code date and the introduction of a multitude of alternative beverages to the market. The primary objective of this research was to understand consumers’ expectations and evaluate the impact of a sensory experience with milk from three different package dates, as well as milk from the beginning and ...


Modified Milk Protein Concentrates In High-Protein Nutrition Bars, Justin Charles Banach Jan 2016

Modified Milk Protein Concentrates In High-Protein Nutrition Bars, Justin Charles Banach

Graduate Theses and Dissertations

This dissertation research focuses on studying time-dependent texture changes in high-protein nutrition (HPN) bars and their underlying mechanisms to possibly prevent or reduce change when formulated with high-protein (≥ 80% protein w/w) milk protein concentrate (MPC). HPN bars (20-50% protein w/w) are a target application for these nutritious and flavorless powder ingredients. However, high-protein MPCs produce HPN bars with undesirable texture that harden and lose cohesion during storage. The overall goal of this work is to improve the performance of MPCs for use in HPN bars by modifying their physicochemical properties to impart softness, cohesion, and textural stability. Twin-screw ...


Sonic Boom Or Bust?: Application Of High-Power Ultrasound For Fluid Milk Processing, Lily Claire Benner Jan 2015

Sonic Boom Or Bust?: Application Of High-Power Ultrasound For Fluid Milk Processing, Lily Claire Benner

Graduate Theses and Dissertations

Ultrasonication has potential application in the dairy industry for extending milk shelf life by killing bacteria and spores that survive pasteurization. However, ultrasound treatment may result in off-aromas or undesirable milk quality consequences, which increase as treatment time and intensity increase. The primary objective of this research was to determine whether short treatments of acoustic energy, in conjunction with pasteurization, increase refrigerated shelf life while producing no adverse aroma effect. Shelf life was determined by performing total aerobic counts (TAC) on skim milk that had been inoculated with Paenibacillus amylolyticus, a spore-forming, thermotolerant and psychrophilic milk contamination bacterium. Pasteurized control ...


Effects Of Lipid Oxidation Initiators And Antioxidants On The Total Antioxidant Capacity Of Milk And Oxidation Products During Storage, Angelica Maria Gutierrez Jan 2014

Effects Of Lipid Oxidation Initiators And Antioxidants On The Total Antioxidant Capacity Of Milk And Oxidation Products During Storage, Angelica Maria Gutierrez

Graduate Theses and Dissertations

Oxidized flavor is a major problem currently affecting the dairy industry. The objectives of this research were to determine the effects of light (2300 Lux) and/or cupric sulfate (0, 0.5, 1 mg/kg) as pro-oxidative factors in milk during an 11-day refrigerated storage period. The effects of added vitamin A (2113 IU/L) and vitamin E (100 mg/kg milk fat) as potential inhibitors of oxidation in the presence of light (2300 Lux) and light with cupric sulfate (0.05 mg/kg) during a 7-day refrigerated storage were also investigated. The presence of pro-oxidants significantly decreased the total ...


Influences Of Music Genre And Components On Food Perception And Acceptance, Alexandra Jean Fiegel Aug 2013

Influences Of Music Genre And Components On Food Perception And Acceptance, Alexandra Jean Fiegel

Theses and Dissertations

Managers of consumer goods companies (i.e., restaurants, grocery stores, and bars) have the potential to effectively utilize environmental factors to stimulate desired consumer behaviors. Background music has been identified as one of the most readily manipulated and influential elements to which a shopper or consumer may be exposed to in a service setting. Nevertheless, little is known about the effect of background sound on food perception and acceptance. This research sought whether background music genre and musical components can alter food perception and acceptance, but also to determine how the effect can vary as a function of food type ...


Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb Aug 2012

Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb

All Theses

Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60¡C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination.
The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly ...


Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass May 2009

Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass

All Theses

The purpose of this study was to determine the driving factors in food choice. The Flavor Pyramid, introduced by Steven Kaun, indicates that the foundation of consumer food choice is emotional (Kaun, 2005). This study serves as a preliminary means to validate the role of the emotional component of food choice in today's market. Four gingerbread formulas, one from 1430, 1861, 2004, and a new product, were evaluated in a sensory panel in order to collect preliminary data on the role that food emotions play in consumer preference. Nearly sixty-six percent of all panelists chose the 2004 recipe as ...


Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts Dec 2008

Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts

All Graduate Theses and Dissertations

The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (Tc = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied. Emulsions ...


Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani Dec 2008

Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani

All Graduate Theses and Dissertations

Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development. This study was conducted to evaluate factors affecting development of liver off-flavor after cooking of beef chuck (shoulder) muscles. The study was conducted in three parts. The objective of part 1 was to determine effects of muscle (infraspinatus, longissimus dorsi, serratus ventralis, supraspinatus, teres major) and processing (with or w/o carcass electrical stimulation) on residual blood hemoglobin content and total pigment content of raw muscle and ...


Sensory And Functional Properties Of Wheat Stored Under Home Conditions, Marilyn M. Shumway May 1993

Sensory And Functional Properties Of Wheat Stored Under Home Conditions, Marilyn M. Shumway

All Graduate Theses and Dissertations

Samples of wheat that had been stored in homes up to 48 years were collected with information about age and storage conditions. Germination, weight per bushel, protein, moisture, grade, and aroma were investigated. Volumes of gluten balls and bread made from ground whole wheat samples were measured. Sensory attributes of bread were evaluated by Quantitative Descriptive Analysis (QDA) for eight flavor and seven texture characteristics. Because of the tremendous variation in samples, generalizations on cause and effect are difficult to make. No one criterion was a perfect indicator of quality. A high percentage of germination was one of the better ...