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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose by weight of sugar and pregelatinized cross-bonded waxy corn starch added at 0, 0.5, and 1% by weight of flour. The water was adjusted to allow for the moisture content (literature value) of the syrup. Cakes were tested freshly baked, after 3 days of room temperature storage, and after 14 and 45 days of frozen storage (-16°C). The pH, specific gravity, and sugar composition by HPLC were determined for the cake batters. Baked cakes were evaluated for moisture content, volume, and crust and crumb color. Photographs were taken to record the overall appearance. Sensory evaluation of crust and crumb color, moistness, tenderness, flavor, and overall acceptability were completed on all variations after each storage time. The HFCS level and storage time were significant variables. The addition of starch had no effect on the quality of the cakes. Acceptable cakes were made at all levels of HFCS replacement for sucrose. Crust and crumb color were significantly (P < 0.0001) darker and volume was significantly (P < 0.0001) lower for cakes containing HFCS, however, there was little difference in cakes made with the two levels of HFCS (SO and 75%). Storage did lower the overall quality of the cakes, but not significantly in all cases. Moisture content of the cakes stored for 14 days was equal to that of freshly baked cakes. Crust and crumb color continued to darken slightly with storage. A satisfactory cake suitable for frozen storage may be prepared using HFCS. / M.S.

Master of Science / Department of Animal Sciences and Industry / Michael E. Dikeman / The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reached desired internal endpoint temperature. Cooking yields were higher (P ≤ 0.05) for BF and LL roasts cooked in the CVap. Slice shear force (SSF) for BF roasts cooked in the CVap were lower (P ≤ 0.05), whereas, SSF values for DP roasts cooked in the Blodgett were lower (P ≤ 0.05). No oven difference (P > 0.05) was found for LL roasts. Sensory tenderness scores for BF roasts cooked in the CVap were slightly higher (P ≤ 0.05) than roasts cooked in the Blodgett. Sensory scores for LL roasts cooked in the CVap were slightly higher but were also drier (both P ≤ 0.05). The CVap oven offers tenderization and cooking yield advantages for certain muscles.

Vita. / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

LD2668 .T4 1941 D61 / Master of Science

LD2668 .T4 1946 W3 / Master of Science

Call number: LD2668 .T4 1961 W65

7 pp. / This article introduces the popular mole (pronounced: MOH-lay) sauces that are typically served in three regions (the North, Central, and South) of Mexico. It also discusses how this popular Mexican food can promote healthy meal cooking, which can reflect traditional foods of the land.

College students, on average, do not consume enough fruits and vegetables. Contributing to poor eating habits is an overall decline in young adults’ cooking skills as compared to previous decades, with today’s college students often relying on ubiquitous convenience food options. The detriments associated with these food choices are linked to a number of chronic diseases, including obesity. Though programming for college students which incorporates both nutrition education and hands-on cooking opportunities is rare, programs which have been implemented have had positive outcomes associated with increased self-efficacy with cooking and eating healthfully, and improved eating behaviors. This research utilized a mixed methods approach driven by the social cognitive theory to develop, implement, and assess the impact of a culinary nutrition education program, The College CHEF. The first phase of the research included conducting a PRECEDE-PROCEED model-driven primary and secondary needs assessment to develop programming. The second phase consisted of program implementation and evaluation. The program was evaluated through a Qualtrics survey to determine participants’ changes pre- to –post- with cooking and eating attitudes, behaviors, self-efficacy and knowledge. Pre- and –post- measures consisted primarily of Likert-type scales, in addition to demographic questions. Research participants were students living on University of Kentucky’s campus who were part of particular Living Learning Programs (LLPs), through which they lived, socialized, and often took classes together. Participants from two intervention groups (N = 15) attended four weekly 2-hour sessions, completing the measures online before and after the program. An inclusion criteria to be included in the study was that participants must have attended at least three of the four sessions. Control group participants (N = 17) did not partake in programming, but completed both pre- and -post- surveys at the same time as the intervention groups. The study's results indicated that campus-based, hands-on culinary nutrition education programming was impactful in improving college students': 1) self-efficacy for using fruits, vegetables, and seasonings (p = .015); 2) fruit and vegetable consumption (p = 0.03); and 3) knowledge of cooking terms and techniques (p = .000). Given the limited research studying the impact of culinary nutrition education programming on college students, especially as it applies to those living in the same environment and reciprocally influencing one another, this study provides a unique perspective to the field of health promotion. Its findings can support campus-based, culinary nutrition programming for the college population in an effort to improve eating and cooking attitudes, behaviors, self-efficacy, and knowledge, and subsequently, overall health.