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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

Extrusion

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Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma Aug 2017

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

Dissertations, Theses, & Student Research in Food Science and Technology

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of ...


Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo Apr 2016

Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo

Dissertations, Theses, & Student Research in Food Science and Technology

The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing an ...


Preference Mapping Of Whole Grain And High Fiber Products: Whole Wheat Bread And Extruded Rice And Bean Snack, Ashley J. Bernstein Dec 2015

Preference Mapping Of Whole Grain And High Fiber Products: Whole Wheat Bread And Extruded Rice And Bean Snack, Ashley J. Bernstein

Dissertations, Theses, & Student Research in Food Science and Technology

The rise of unhealthy lifestyles and diets among Americans is leading to an influx of health-conscious consumers on the search for more nutritious, health-promoting food options that match their taste preferences. The aim of this research is to determine consumer preferences and specific attributes of whole grain and high fiber products that drive acceptability through descriptive analysis and preference mapping on whole wheat breads and an extruded pinto bean and brown rice flour snack puff.

Commercial whole wheat breads, characterized by 26 appearance, aroma, flavor, and texture attributes, were separated into two distinct groups. The first group consisted of attributes ...