Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch (8%) concentrations. Rice flour concentration was varied (0, 1, 3, and 5%) in order to evaluate changes in physicochemical properties of crabstick pastes. The physical properties of cooked gels were measured during refrigerated and frozen storage. Rice pastes with various concentrations of rice flour (5 to 40%) mixed in water, demonstrated similar patterns for differential scanning calorimetry (DSC) with endothermic peaks at around 63.5°C. During refrigerated storage up to 21 days, gel strength increased gradually, while cohesiveness was not significantly changed (P>0.05). At 1% rice flour addition, fracture gel properties during 21 days of refrigerated storage showed optimum results. During frozen storage, water retention ability (WRA) gradually decreased as freeze-thaw (F/T) cycles were extended. However, the water loss was minimized as rice flour concentration increased. Two different crabstick samples (control and 1% rice flour) demonstrated no significant difference (P>0.05) in gel hardness and cohesiveness, respectively. Rice flour (1%) can, therefore, be used to replace various starches as a functional ingredient in premium crabstick formulations. / Graduation date: 2012

published_or_final_version / Botany / Master / Master of Philosophy

Dietary selection involves the process of relating the postingestional consequences of eating a food to its sensory characteristics. Diet texture, the most plausible sensory characteristic affecting ingestion, may play an important role in the control of food selection. In this study, we compared the circadian rhythmicity of protein- and carbohydrate-rich diet ingestion of adult male Wistar rats presented with diets in different textural forms (high-protein powder and high-carbohydrate granular (HPP-HCG) diets vs. high-protein granular and high-carbohydrate powder (HPG-HCP) diets) during 15 days. Rats fed HPP-HCG diets selected significantly less protein (kcal) vs. rats fed HPG-HCP diets, during the 24 h, 12 h dark phase and the 4 h early and late dark phases. Carbohydrate intakes of the two dietary groups were not significantly different. Total caloric intake for HPG-HCP group was significantly higher than that of HPP-HCG group during the 24 h and 12 h dark phase. In conclusion, macronutrient-rich diets presented in different textural forms alter the circadian rhythmicity of protein-rich diet ingestion and total energy intake.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. Vita. Includes bibliographical references (leaves 209-219). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. Vita. Includes bibliographical references (leaves 209-219). Also available on the Internet.

Thesis (M. Phil.)--University of Hong Kong, 2000. / Includes bibliographical references (leaves 208-219).

Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 70-82). Also available on the World Wide Web.

No description available.

Thesis (M.S.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.

Made available in DSpace on 2014-06-11T19:23:09Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-08-24Bitstream added on 2014-06-13T19:49:58Z : No. of bitstreams: 1 costa_bt_me_araca.pdf: 601690 bytes, checksum: 0d5807bcc0b8ebebff5aa8e0c0fd5dc7 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Um dos grandes desafios da bovinocultura de corte no Brasil é aproximar a realidade do campo às condições ideais de produção, visando maximizar a produtividade e a qualidade da carne. Os animais mais pesados entram no período de estiagem com maior quantidade de gordura acumulada, mantendo uma condição corporal melhor até o final da época seca, quando, em geral, o preço do boi está em alta, pela escassez de oferta. O objetivo deste trabalho foi avaliar o comportamento dos parâmetros produtivos, a composição corporal e a qualidade da carne de bovinos Nelore. Foram utilizados 45 bovinos machos castrados da raça Nelore, com peso variando entre 19 a 24 @ e idade entre 2,5 a 5 anos. Todos os animais foram mantidos em sistema de criação extensiva, em pastagem de Brachiaria decumbens e suplemento mineral ad libitum. Os abates realizaram-se em novembro de 2009 e avaliou-se aspectos quantitativos, estatísticos, qualidade da carne, além de análise química, sensorial, de imagem e a avaliação da cor. No aspecto qualitativo, a carne dos animais mais velhos apresentou maior teor de gordura intramuscular, caracterizando o marmoreio. A maciez, medida instrumentalmente, não diferiu com a idade dos animais. Na análise sensorial, a carne dos animais mais velhos foi considerada melhor, no aspecto geral, e mais macia. Quanto ao aspecto quantitativo, o rendimento de carcaça não sofreu influência da idade. Animais abatidos mais pesados não apresentaram menores rendimentos de carcaça e obtiveram a maior aceitação pelos provadores / A major challenge of beef cattle in Brazil is get closer to the reality of the ideal field of production to maximize productivity and meat quality. The heavier animals entering the dry period with the highest amount of accumulated fat, maintaining a better body condition by the end of the dry season, when, in general, the price of beef is rising, the shortage of supply. The objective of this study was to evaluate the behavior of production parameters, body composition and meat quality of Nellore. Were used for this stidy, 45 Nelore bovine, male, castrated, with weight ranging from 537 to 670 kilos and between the ages of 2.5 to 5 years. All the animals were kept in extensive farming system, in pasture of Brachiaria decumbens and mineral supplement ad libitum. The slaughters were held in November 2009 and evaluated statistical and quantitative aspects, the quality of meat, in addition to sensory aspects, chemical analysis, and evaluation of image and the color of meat. In the qualitative aspect, the meat of older animal had a higher fat content. In sensory analysis, meat from older animals was considered better, in general appearance, and softer. Regarding the quantitative aspect, the carcass yield was not affect by age. The percentage of fat was higher in the processing of heavier carcasses. Slaughtered animals with heavier weight, showed no lower income housing and earned the highest acceptance by tasters