Thesis (Ph. D.)--University of Missouri-Columbia, 1999. / Typescript. Vita. Includes bibliographical references (leaves 165-183). Also available on the Internet.

The acceptability of whole grain flours during storage varies widely, as does the estimated shelf life of such flours, in part because acceptability is typically determined using subjective human sensory testing. Research is needed to establish more objective measures of acceptability. This study correlated the quantitative results of a descriptive odor sensory panel with volatile compounds determined by solid-phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS). Whole wheat flour and quinoa flour were held at 40°C for up to 24 weeks to accelerate changes occurring during storage. Samples were collected every 4 weeks and placed in frozen storage. Thawed samples were then evaluated using SPME-GC-MS and descriptive sensory odor analysis. Significant correlations were found between 1-hexanol, 2-pentylfuran, phenol, hexanoic acid, and hexanal volatiles of whole wheat flour and the odor descriptor cardboard/stale. This indicates that SPME-GC-MS can be used as a less expensive, less time-consuming, more precise method to determine the acceptability of whole wheat flour during storage. Significant correlations were not present in the quinoa flour data, suggesting that SPME-GC-MS may not be preferable to human sensory odor analysis in determining acceptability of stored quinoa flour.

Flour has been identified as the source of Salmonella related recalls and outbreaks in past years. Flour is not usually heat treated and can cause issues when eaten raw, such as in the consumption of cookie dough and batters. Alternative flours like almond flour have been used in some bakery products. Alternative cooking techniques like air frying have increased as well due to their ease of use. The objective of this research was to study the effectiveness of air fryer technology on the inactivation of Salmonella in brownies formulated with all-purpose and almond flour. The aw and pH decreased significantly (p ≤ 0.05) over time within treatments, and there was no difference (p > 0.05) found across the two treatments. The brownie formulated with almond flour had a much higher fat content than that of the almond flour, but the all-purpose flour brownie had a much higher moisture content than that of the almond flour brownie. After 20 minutes of air frying at 176.7 °C, Salmonella counts were reduced in brownies formulated with all-purpose flour and almond flour by 5 log CFU/g and 6 log CFU/g, respectively. This study validated that air fryer technology is able to eliminate Salmonella in brownies formulated with all-purpose flour and almond flour when cooked for 20 minutes. This study assures that consumers can inactivate Salmonella in brownies formulated with all-purpose flour and almond flour when cooked for 20 minutes in an air fryer.

Call number: LD2668 .T4 1948 L67 / Master of Science

Call number: LD2668 .T4 1963 M37 / Master of Science

Call number: LD2668 .T4 1964 L73 / Master of Science

Call number: LD2668 .T4 1965 P996 / Master of Science

LD2668 .T4 1966 C44 / Master of Science

LD2668 .T4 1962 S35

Call number: LD2668 .T4 1964 R89 / Master of Science