Typescript (photocopy). / Digitized by Kansas Correctional Industries

Thesis (Ph.D.). / Written for the Dept. of Bioresource Engineering, Macdonald College of McGill University. Title from title page of PDF (viewed 2008/08/04). Includes bibliographical references.

The purpose of this research was to determine consumers’ satisfaction with cooking systems commonly available in the United States. Five types of cooktops (conventional electric coil, gas flame, solid element, and halogen and electric coil under glass ceramic) and six types of cookware (glass ceramic, porcelain enamel-on-aluminum nonstick, stainless steel with an aluminum disk, heavy gauge aluminum, thin gauge aluminum, and heavy gauge aluminum with non-stick finish) formed 30 cooking systems. Fifteen consumers prepared one menu that represented four cooking operations (frying, boiling, thermalization, and waterless) with each of the 30 cooking systems. They also completed a three-part questionnaire to determine their knowledge and practices regarding the interaction between cooktops and cookware at the beginning, to assess their satisfaction with each cooking system, and to test their knowledge and preferences after completing the 30 cooking systems. Statistical analysis included repeated measures ANOVA, T-test, and General Linear Model (GLM). Statistically significant findings include: (1) Knowledge was different before and after completing the 30 cooking systems; (2) There was a relationship between consumers’ knowledge and overall satisfaction; (3) There was a relationship between optimum compatibility and consumers’ satisfaction; (4) There were differences among cookware of different gauges with respect to evenness of heating; (5) The cooking systems required different levels of user interaction; (6) There were differences in consumers’ satisfaction with cookware cleaning and frying due to the interior finish of the cookware. However, there was no significant difference in consumers’ overall satisfaction with the cooking systems. / Master of Science

Digitized by Kansas State University Libraries

Digitized by Kansas State University Libraries

Digitized by Kansas State University Libraries

Typescript, etc. / Digitized by Kansas State University Libraries

Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet and dry weight) decreased with respect to cooking time according to well defined linear regression functions. Cooking induced solubilization of proteins and reduced water holding capacity. Significant yield losses occurred during the first twelve minutes of cooking. Condensed phosphate treatment significantly increased the yields of meat through steam and water cooking and was directly related to treatment solution concentration and exposure time. Condensed phosphate treatment concentrations between 7 and 10% and treatment times of 90 to 120 minutes provided optimum meat yield. Treatment of crab with a 10% condensed phosphate solution for 120 minutes increased wet weight meat yields over controls ranging from 0.91 to 4.95 percentage points based on raw crab section weight. Action of condensed phosphate produced better meat yields wet weight in water than in steam cooking and was related to a slightly higher retention of moisture. Cooking time and cooking medium did not significantly effect yields of cooked meat. No yield advantage was found for steam over water cooking or for cooking times between 8 and 12 minutes. Phosphorus levels in treated and untreated meat did not vary significantly (p=.05). Levels were not affected by cooking time or medium. A slight increase (NS, P [less than or equal to] .05) in phosphorus levels was observed after condensed phosphate treatment. Sensory evaluation of frozen stored meat showed that steam cooking significantly (P [greater than or equal to] .001) increased overall desirability. This was directly related to a superior (P [greater than or equal to] .05) flavor and a slightly better (NS, P [less than or equal to] .05) texture. Condensed phosphate treatment favorably affected meat quality only after extended storage (406 days). / Graduation date: 1984

Widespread protein-calorie malnutrition in many countries has stimulated interest in direct use of whole soybeans. However, acceptability of this protein/calorie-rich food is limited by several factors such as prolonged cooking time, poor texture and lack of consumer familiarity. Direct use of soybeans might be more acceptable if beans were dehulled prior to use. The objective of this investigation was to study the cooking quality, nutritive value, sensory characteristics and shelf life of dehulled soybeans in comparison with whole soybeans. The soaking time of whole soybeans was four times greater than that of dehulled soybeans (12 to 3 hr, respectively). Solid losses during soaking were greater for dehulled beans than for whole beans (8.6% and 0.7%, respectively), but cooking times (5.9 to 6.1 hr) were not significantly different. Whether raw or cooked, bean types did not significantly differ for PER, NPR and apparent digestibility. After cooking, there were significant increases in all nutritional parameters studied. Dry dehulled beans were significantly preferred over whole beans, but cooking reversed this preference. Both soybean types were stored in lots of 500 g polyethylene bags up to 6 mo at two environmental conditions (25°C, 75% RH, env. l; and 38°C, 90% RH, env. 11) and sampled monthly. Moisture content of whole and dehulled beans increased significantly during storage, however, rate of moisture increase was greater when both soybean types were stored under env. II. Cooking time of whole and dehulled beans increased linearly with storage duration. Storage environment affected the rate/extent of this increase (19%, env. I; 87%, env. II). Trypsin inhibitor activity decreased during storage; cooking destroyed this activity in all samples. PERs of dehulled beans were reduced by storage under both conditions, whereas those of whole beans were influenced only by env. II. For both soybean types, NPR and apparent digestibility values were independent of storage treatment. Color and odor of dry samples were adversely affected by storage duration under env. II. The increased color associated with storage under env. II. was less pronounced after samples were cooked. No practical limitation was found for dehulled beans in relation to whole beans and several advantages were suggested. Dehulled soybeans may constitute another alternative for increasing direct consumption of this protein/calorie-rich food.

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