Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 minutes without washing with water? Three different laboratory scale systems for generating grain-to-grain abrasion alone and in combination with grain-to-surface abrasion were constructed. Preliminary studies using mass balance and visual observation found the tubular system removed 4.45% of the quinoa mass in saponin containing fractions compared to the conical system (1.33%) and fluidized bed (0.62%). After preliminary studies, a saponin estimation method was adapted and the conditions of the tubular system were determined. A randomized experiment was carried out in triplicate at three levels of time (5, 10, and 15 minutes) and mass (200, 300, and 400 grams). The effect of surface roughness in the tubular system was also evaluated. The samples were collected and saponin content in each sample was quantified using the adapted method. The saponin levels were compared to commercially processed quinoa in the market. The processing conditions of 15 minutes at an input mass of 300 grams yielded the lowest saponin level of 0.19%. The four processing conditions of (10 minutes/200 grams, 10 minutes/400 grams, 15 minutes/200 grams and 15 minutes/300 grams) were statistically different (p The tubular system showed promise for reducing process time and saponin content in commercially processed quinoa without washing. However, further experimentation is needed for industrial implementation. The system would provide the industry with a sustainable process with better saponin removal capacity.

Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of mechanical treatments on the extraction of water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to oligosaccharides for prebiotic benefits. Mechanical separation of liquid and solid fractions by way of expeller pressing was efficient in extracting liquid while simultaneously increasing total solids by nearly 200%, the extraction of carotenoids by 1000%, and polyphenol content by nearly 97%. Mechanical treatments increased the fat binding capacity on average by 183% compared to untreated mash. The addition of unpressed carrot mash or expeller pressed carrot mash increased the cooking yield of a beef patty by 3-13% without significantly changing its textural properties. Enzymatically treating the carrot mash significantly increased the concentration of oligosaccharides up to 2.3%. These results suggest that carrot processing wastes can be physically and enzymatically modified and have an immense potential to be utilized as a functional ingredient in human food rather than being landfilled, composted or used as animal feed.

Verticillium wilt is a widespread soilborne disease of strawberry historically controlled by soil fumigation with methyl bromide (MB). MB was banned by the United Nations in 1995 and will be completely phased out by 2015. Research has concentrated on alternative methods of disease control without finding a single alternative able to replace MB in widespread disease control and yield increase. For the current study, strawberries were greenhouse grown in container pots filled with soil from both infested and non-infested areas of a commercial strawberry field in Watsonville, CA. Treatments included pre-plant soil fumigation with commercially available formulations of methyl bromide, chloropicrin, and 1, 3-Dichloropropene. Additional treatments included ozone gas (six treatments) and biological control (three treatments). Collected data included total plant yield, individual berry weight, number of fruit produced per plant, plant vegetative weight, infection status, and mineral concentration of fruit (calcium, magnesium, potassium, iron, zinc, manganese, carbon, and nitrogen). Plants grown in ‘clean’ soil were less likely than plants grown in ‘infested’ soil to be infected with Verticillium. Plants grown in soil treated with MB had higher plant weight and yield than did non-treated control. Ozone and biological control treatments did not have statistically higher yield than non-treated control plants nor statistically lower yield than plants grown in soil treated with MB. Individual berry weights had a narrow range while the number of berries produced per treatment had a wide range. Data suggests strawberry yield is dependent on the number of berries produced per plant. Plants with high vegetative weight produced the highest yield suggesting large plants produce many berries resulting in higher yield.

<p>  </p> <p>Appetitive sensations are widely viewed as important signals for eating decisions. Intra- and inter-individual variability have been reported in short-term studies, but it is still unknown whether individual differences are consistent over time and, whether individuals at the appetite extremes vary in energy intake. Therefore, a seventeen-week observational study was conducted to examine the stability of appetitive sensations (hunger, fullness, and thirst), implications of individual differences in appetite on energy intake and eating patterns, as well as associations between appetitive sensations and selected individual characteristics (age, gender, BMI). </p> <p>Ninety-seven (90 completers) healthy adults recorded the intensity of their hunger, fullness, and thirst hourly during all waking hours and reported their energy intake  for three days at weeks 1, 9 and 17. There were marked and stable inter-individual differences for each sensation over the 17 weeks: hunger (ANOVA, p<0.001, correlation coefficients of ratings between weeks: week 1 vs week 9, r=0.72 (p<0.001), week 1 vs week 17, r=0.67 (p<0.001), week 9 vs week 17, r=0.77 (p<0.001)), fullness (ANOVA, p<0.001, correlation coefficients of ratings between weeks: week 1 vs week 9 r=0.74 (p<0.001), week 1 vs week 17, r=0.71 (p<0.001), week 9 vs week 17, r=0.81 (p<0.001)), and thirst (ANOVA, p<0.001, correlation coefficients of ratings between weeks: week 1 vs week 9 r=0.82 (p<0.001), week 1 vs week 17, r=0.81 (p<0.001), week 9 vs week 17, r=0.88 (p<0.001)). Cross-correlation functions revealed energy intake and eating pattern exerted stronger effects on appetitive sensations than the reverse. However, the absolute effect sizes of the directional effects were small. No robust effects of the studied individual characteristics (gender, age, BMI) were observed. The primary finding is that acute and chronic sensations of hunger, fullness and thirst are stable across individuals, but are poor predictors of energy intake. </p> <p>This dissertation focuses on the study above, but as part of the training experience, two additional studies were conducted. One entailed appetite concept training to improve the validity of appetite measurements. A potential barrier to accurate appetite measurement is low conceptual understanding by study participants and resulting poor sensitivity and accuracy of responses. While each appetitive sensation is independent and has a unique definition, reported similar patterns between appetitive sensations in multiple studies raise questions about whether participants fully comprehend appetite concepts and provide accurate responses. To overcome this potential limitation, appetite concept materials were developed, and two groups of individuals were provided training either with these materials or unrelated sensory information followed by measurement of appetite responses to five different pre-loads. This study terminated early due to the COVID-19 pandemic and thus we cannot draw a conclusion for now due to the limited number of participants.  </p> <p>A second study sought to gain insights on the sensory qualities of fatty acids as part of an effort to determine if oral fat detection is based, in part, on gustatory cues. It has been argued that if fat taste is a primary, the sensations imparted by fats should yield unique percepts and these may be determined by fatty acid chain length. In particular, because acids impart a sour taste, free fatty acids may simply be detected as sour. The fat taste study entailed measurement of intensity ratings with or without sour adaptation (to assess sour notes), tongue locations of taste detection, and subjective descriptors of fatty acids. This study examined intensity and quality ratings of NEFA's ranging from C2 to C18. Oral sites and the time course of sensations were also monitored. Given all NEFA contain carboxylic acid moieties capable of donating hydrogen ions, the primary stimulus for sour taste, testing was conducted with and without sour adaptation to explore the contribution of sour taste across the range of NEFA. Short chain NEFA (C2-C6) were rated as predominantly sour, and this was diminished in C2 and C4 by sour adaptation. Medium chain NEFA (C8-C12) were rated as mainly irritating with long chain NEFA (C18) described mostly as bitter. The latter may reflect the lack of “fatty” lexicon to describe the sensation. Short chain NEFA were mostly localized to the anterior tongue and were of rapid onset. The sensation from medium chain NEFA was attributed to the lateral tongue while medium and long chain NEFA sensations were predominantly localized to the back of the tongue and throat and had a longer lag time. The findings indicate there is a systematic transition of NEFA taste quality and irritation with increments in chain length and this is consistent with multiple modes of transduction.</p>

<p dir="ltr">The impacts of processing on protein structure are of broad interest to the food science community including ingredient producers, product developers, and researchers. Processing and isolation steps induce protein structural changes which occur due to temperature based, shear, and chemical inputs, leading to denatured protein with different functionalities. However, exploration of the protein folding landscape as a way to intentionally modify protein conformation is not widely understood in food science. This particularly applies to cold denaturation, which is the structural changes in protein as the result of low temperature treatments.</p><p dir="ltr">This work has two primary goals. The first was to develop understanding of protein conformations resulting from cold denaturation and its implications for food textural properties. Pea protein was selected for this work since it is a source of plant-based protein that has recently grown in popularity and contains many hydrophobic amino acids that would make is susceptible to cold denaturation. Cold denaturation was studied using physicochemical techniques including differential scanning calorimetry, Fourier transform infrared spectroscopy, zeta potential, fluorescence spectroscopy, dynamic light scattering, and rheology. These techniques are used to characterize untreated pea protein, and proteins that have been modified using different combinations of ethanol, shear forces, acidic conditions, extrusion, and temperatures below 0°C. Significant physicochemical differences are found as the result of low temperatures, driven by an increase in surface hydrophobicity and electrostatic interactions. These differences led to protein gelation through hydrophobic forces, changing the nature of gels. Similarly, the increase in protein hydrophobicity leads to more stable emulsions from these products and unique fatty extrudates.</p><p dir="ltr">A second aim of this work developed bioinformatic models to interpret physiochemical data and provide mechanistic understanding of the process, as well as predict functional properties based on protein models. Strong correlations are found for the zeta potential, secondary structure, hydrogen bonds, and surface hydrophobicity. These models are used to convert data into physicochemical energy and used to provide reasonable estimates of mechanical properties of pea protein in extrusion, gelation, and emulsification. Together, this work shows that cold denaturation may be a useful tool for food product developers creating fatty and creamy textures. It also suggests bioinformatic modeling as a tool to estimate protein functionality, which could lead to tremendous time savings in process and product design.</p>

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P < 0.001). Flavor intensity of steaks was greater on d 14 than on d 21 (P = 0.009). Steaks that were not aged (d 0) had a more intense umami taste than those aged for 7 and 21 d (P ≤ 0.042); whereas d 7 steaks had less off-flavor, described as metallic, oxidized, and cardboard, than steaks from other aging treatments (P ≤ 0.038). Demand analysis indicated that 14-d steaks would be sold at 5.2, 5.2, and 6.7 units (0.454kg/unit) less (P < 0.001) than steaks aged for 0, 7, and 21 d if holding price constant at $14/0.454kg. Wet aging alters the content of water-soluble flavor compounds in beef, which contributes to flavor development during cooking. Wet aging for 21 d decreased umami taste and flavor intensity. However, amino acid concentrations increased during aging, which contributes to meaty and browning flavors that may be more prevalent in other direct heating methods such as grilling. In addition, results indicated that wet aging for 14 d was not sufficient to provide the flavor and tenderness improvements that were apparent after 21 d of aging since aging beef for 14 d decreased consumer acceptance and demand.

Abstract There are eight foods that contribute to food allergies in the western world and peanut is the most common. Currently, there are no medical treatments that can cure an individual of food allergy, so avoidance of the allergic food is the only option. In the United States, there are three immunodominant allergic proteins accountable for patient sensitization to peanut, Arachis hypogea 1, 2, and 3 (Ara h 1, Ara h 2, Ara h 3). Therefore, research into why peanuts are more allergic than other foods that have homologous proteins is critical and may be obtained by studying the structural and allergenic properties of individual allergens and the changes that occur due to food processing. In this study, the basic and acidic subunits of Ara h 3 were cloned, expressed, and purified, and compared with each other and with the native Ara h 3 purified from peanut for differences in binding to IgE from peanut allergic individuals. Also, an in vitro Maillard reaction was performed on purified native raw Ara h 3 and patient serum IgE western blots were performed. This study concluded that an in vitro Maillard reaction enhanced IgE binding to Ara h 3, IgE binding to native Ara h 3 was in most cases higher than to the recombinant Ara h 3 subunits, and recognition of the acidic subunit was much higher than the and basic subunits in both the recombinant and native forms of the protein were investigated. Keywords:

<p>Maize is one of the top sources of food starch. Industrial use of starch is mostly in its native form and used due to their functional and structural properties. Native starch properties and functionalities have been altered using chemical. An alternative for the development of native starch substituents with desirable starch properties is the use of mutagenesis techniques to increase genetic variation in maize kernels. With this approach, a highly diverse library of native starches with different properties are produced. Traditional analysis of the functional and structural properties requires generous amounts of material as well as a time-consuming and costly breeding process to obtain enough kernels. To address this difficulty, high-throughput techniques are proposed for studying starch properties and functions which includes a 1) single kernel sampling method for the isolation of milligrams of starch, and techniques for studying starch based on functional properties, 2) retrogradation and 3) shear resistance, using low-volume low-concentration starch pastes.</p><p>First, three mechanical approaches were evaluated for the collection of endosperm samples from individual kernels: razor blade, 1.5 mm drill bit, and trephine bur. Furthermore, two methods for the isolation of crude starch from endosperm samples (steeping method and combination of proteases and sonication) were compared. In this study, the mechanical approaches were evaluated using the recovery rate, throughput, and germination rate of sampled kernels. Moreover, yield determination, particle size distribution, and morphological evaluation using a light microscope were performed on crude starch isolated from the endosperm samples. The use of trephine bur to collect endosperm samples and isolation of crude starch using protease digestion and sonication showed the best combination for a high-throughput setting. </p><p>Second, a high-throughput technique using milligram sample for the screening of retrogradation-resistant starch was evaluated by comparing two spectrophotometric techniques: turbidity method and molecular rotor (MR). MRs are fluorescent probes with high sensitivity to the viscosity of their environment, polarity of the media, molecular crowding, and free volume. After excitation, MRs relax through rotational movement and reduces the emission of fluorescence. In this study, hydroxypropylated waxy corn starch (WCS) and hydroxypropylated normal corn starch (NCS) were used and their retrogradation kinetics was compared with retrogradation kinetics of native WCS and NCS. </p><p>It was found that the molecular rotor 9-(2-carboxy-2-cyaovinyl)-julolidine (CCVJ) was effective to sense changes during slow retrogradation of amylose-containing starch pastes. Development of elastic modulus of retrograded NCS pastes obtained from dynamical rheology showed high correlation with the development of fluorescence intensity of the CCVJ. Furthermore, rate of retrogradation using fluorescence intensity was affected by the introduction of a retrogradation inhibitor, hydroxypropyl groups. Accelerated retrogradation of low-concentration WCS pastes was measured using the turbidity method and fluorescence intensity of CCVJ in a microplate. Accelerated retrogradation was performed by subjecting the low-concentration WCS pastes to six freeze-thaw cycles of -20 ºC for 1 hour and 30 ºC for 1 hour. Overall, development of turbidity resulted in the more sensitive technique to detect rate of retrogradation of amylopectin-containing starch. </p><p>The last part of this research studied the use of CCVJ as a technique to identify shear-resistant starch in starch slurries using milligram sample. For this purpose, WCS was cross-linked with sodium trimetaphosphate (STMP) and phosphoryl chloride (POCl₃). Low-volume starch slurries having CCVJ were prepared ranging from 0.5% to 1% starch concentration in a 96-well PCR plates and subjected to heat and shear treatments. It was found that fluorescence intensity measured in native WCS pastes were the lowest. Furthermore, fluorescence intensity of the CCVJ in the gelatinized starch increased as the amount of cross-linker increased in the cross-linked WCS. After shear treatments, the same trend in fluorescence intensity increase was recorded in all the crosslinked WCS. Results obtained using fluorescence intensity were compared with rapid viscosity analyzer (RVA) and images from microscope. Results obtained from both techniques corroborated the findings using fluorescence intensity.</p><p>In general, the findings of this research provide new insights into the possibilities of developing a high-throughput screening platform of milligram starch sample based on their physical properties. </p>

<p>The production of insects for protein is projected to reach a market share of 1.33 billion USD, a rapid increase from the estimated 144 million USD share of 2019 market. The isolation of insect protein produces by-products, including chitin. Currently chitin is extracted from aquaculture by-products, such as shrimp and crab shells, and used to produce chitosan for various applications in the supplement and food industry. With the insect market expected to continue its growth, the feasibility of sourcing commercial chitin and chitosan from reared crickets’, and the application properties of its counterpart, chitosan, was investigated in this dissertation. In the first part of this dissertation, chitin from two commonly reared crickets in the Unites States, <i>Acheta domesticus</i> and <i>Gryllodes sigillatus</i>, was successfully extracted, purified, and identified as a commercially viable option for chitin and chitosan. Extensive crustacean chitin studies served as the foundation of purification steps, however durations were adjusted to account for intrinsic differences between insects and crustacean exoskeletons. Furthermore, cricket chitosan was prepared and optimized with varying degrees of deacetylation. As expected, cricket chitosan had lower molecular but did not have a detectable effect on the bioactive properties tested. All cricket chitosan produced had similar lipid binding capacity <i>in vitro</i>. Additionally, the microbial inhibition of cricket chitosan and commercial chitosan (~70% DDA) were not significantly different when evaluated against <i>L. innocua</i> and <i>E. coli</i>. High DDA cricket chitosan showed greatest bacterial inhibition as expected. In the second part of this dissertation, cricket derived chitosan showed similar and improved food packaging properties, when evaluated against commercial shrimp chitosan. microstructure analysis provided by scanning electron microscopy showed greater compaction and agglomeration of cricket chitosan films. The change in microstructure may be attributed to the increased complexity generally attributed to insect chitosan materials, a result of remaining melanin and protein in close association with insect exoskeleton chitosan. As a result, cricket films had similar or increased tensile strengths but decreased elongation percentages when compared to shrimp films. Water vapor permeability of cricket films was decreased due to tortuosity. Residual melanin likely played an important role in increasing cricket film surface hydrophobicity and providing enhanced light barrier properties. Overall, this dissertation successfully shows the potential of crickets as insect derived chitin and chitosan, and its effectiveness as a lipid binding and antibacterial agent, as well as its potential use in biobased food packaging. </p>

This PhD thesis deals with a topic of food chemistry and nutrition in secondary school education in chemistry lessons. The theoretical part summarizes significance and evaluation of textbooks and furthermore it focuses on modern approaches in chemistry lessons with the main focus on interactive boards. The methodological part deals with the analysis of framework educational programs, textbook analysis, questionaire surveys and creation of teaching materials. The practical part of this thesis summarizes the results of analysis of framework educational programs and textbooks in relation to food chemistry and diseases related to nutrition. It shows results of a questionnaire survey which has examined knowledge of students in the area of proper nutrition, diet and diseases related to nutrition and also relationship of students to this issue and to the subject of chemistry in general. It also summarizes the results of verification of studying materials which have arisen in this thesis. The practical part also includes an educational text for teachers on the topic of lipids, which was developed based on the results of extensive analysis of secondary school chemistry and biology textbooks, framework analysis of educational programs and research at secondary schools in the Czech Republic. The topic of...