Heat treatment and chemical modification

Foods on the specificity, growth, development

Blue green alga spirulina platensis

vegetable proteins

Crustaceans of tropical waters with special reference to pigments

The objective of this investigation was to evaluate pecan and almond shell-based granular activated carbon's viability to effectively remove organic and inorganic pollutants in municipal wastewater compared to commercial carbons, Filtrasorb 200 (bituminous coal-based), and GRC-20, 206C AW (coconut shell-based). The solution to the objective was approached under three distinct phases, namely (I) physical and chemical characterization of the pecan and almond shell-based experimental and bituminous coal and coconut shell-based commercial granular activated carbons; (II) treatment of organic contaminants in municipal wastewater by experimental and commercial GACs; (III) treatment of inorganic contaminants in municipal wastewater by experimental and commercial GACs. Phase I study showed that the almond shell-based chemically activated carbon (ALA) had the largest total surface area (1340 m²/g) including the commercial carbons. The bulk densities of both physically and chemically (0.49 to 0.57 g/m³) -activated pecan shell-based carbons were comparable to those of commercial carbons (0.49 to 0.54 g/m³). ALA had the highest attrition (31.68%) compared to chemically activated pecan shell-based carbon (PSA) with lowest attrition (7.10%). PSA also contained the lowest ash, a desirable attribute. Activation affected conductivity. Chemical activation lowered conductivity when compared to physical activation. Multivariate analysis showed that steam- and acid-activated pecan shell-based carbons (PSS and PSA) had more similarity to commercial carbons. Phase II study showed that PSS had higher adsorptive capacity towards Chemical Oxygen Demand (COD) than carbon dioxide-activated pecan shell-based carbon (PSC) and commercial carbons. Activation methods of the carbons affected the pH. The study on adsorption of volatile organic compounds (VOCs) showed that all the experimental carbons exhibited efficient adsorbability of benzene and other halogenated aliphatic compounds under study. Multivariate analysis indicated, PSS and PSA to be similar in terms of overall VOC adsorption. Phase III study showed that the PSS with higher log x/m (solute adsorbed/ carbon dosage) ratio and log Ce ranging from 0.5 to 1.0 g/100 ml is most suitable for the adsorption of Cu²⁺. However, within the four carbons used for the adsorption of Pb²⁺ and Zn²⁺, PSA was found to be more effective compared to PSS and PSC.

Consumer interest in healthy eating and self-medication is not just a passing fad. Soy-based products have become increasingly popular and gradually moved into the mainstream market. Many consumers associate soy with a healthy consumption pattern. Development of frozen desserts that indulge consumers eating desire, yet provide potential health benefits, is a challenge. Product appraisal to identify specific sensory attributes driving product acceptance is vital to the introduction of this new product. This thesis research was designed to develop low-fat sugar-free orange sherbet products containing soy protein and to determine the consumer sensory profile driving product acceptance and purchase intent. Two consumer studies were performed to evaluate consumer sensory properties of orange sherbets containing soy protein. In study 1, twelve sherbets were formulated with soy protein, SP (3.25, 4.25, 5.25 or 6.25%) and maltodextrin, MD (10, 11, or 12%), and a control (0% SP and 12% MD). Each consumer (n=130) evaluated 3 (of 13) sherbet formulations for acceptability of appearance, color, flavor, sweetness, sourness, texture/mouthfeel, and overall liking using a 9-point hedonic scale. Overall acceptability (yes/no) and purchase intent (buy/not buy) were determined. Data were statistically analyzed. Study 2 was carried out in a similar manner with 140 consumers. Each consumer evaluated 4 (of 4) sherbets with four levels of soy protein concentrate (7.09, 7.05, 6.5, or 6.0g). In both studies there were significant differences (p<0.05) in texture and overall liking among the sherbet formulations. For study 1, the highest rated acceptable product was the formulation containing 4.25% SP and 11% MD. For study 2 the formulation with 6.0 g soy protein per serving was most acceptable. Flavor, texture, and overall liking were identified as attributes critical to acceptance and purchase intent of the low-fat sugar-free sherbets containing soy protein. The information is useful for further product refinement.

Rum contains a large number of compounds that contribute to the complex aroma, some of which present in a very small amount. This fact represents a problem for the use of chemical analysis as a way to ascertain the quality of rum and to determine differences in rums products. Descriptive sensory analysis techniques can be useful in such circumstance, not only because they are easier to achieve, but because they give valuable information on the actual perceived aroma of the products. The first part of this work consisted of the development of lexicon for describing rums. A group of 5 semi-expert judges evaluated a variety of 15 commercial rums from different origins, raw materials and processing conditions, and created consensually a list of 33 terms with description useful for describing the aroma, flavor, and taste of rums. The second part of the work was focused on the creation of a method used to describe the aroma of different rum products, to discriminate among different rums, and to relate the perceived aroma of the samples prepared from different processing protocols. Using a group of 12 trained panelists, a modified descriptive analysis technique for the evaluation of rum aroma, and the adequate descriptors and references that were generated, it was possible to describe and discriminate rum samples. The results obtained from the evaluation of the 9 different commercial rums and one experimental sample can be used to relate the perceived aroma of the different rum samples to their processing protocol. Among the many possible applications of this study is the use as a tool for quality control, new product development, and brand identification. The information obtained from the description of the products can also be a useful tool for marketing purposes.

Plasticized whey protein coatings have been shown to extend the shelf life of fresh produce. This thesis research was designed to determine consumer acceptance and perception of fresh-cut fruits and vegetables (FCFV) and edible coatings (EC) and to determine effects of plasticized whey protein coatings on quality of fresh-cut apples. Two studies were conducted. In the first study, a questionnaire on FCFV and EC was prepared and completed by 611 consumers. The data were analyzed using Probit analysis. In the second study, physical and microbial quality of fresh-cut (FC) apples coated with three whey proteins (30% glycerol added) each at 5% and/or 10% concentrations and water (as control), were determined during 13-day storage at 2°C. Consumers (30%) preferred commercially available FCFV to whole FV due to less preparation time and serving portions. Females were more likely to consume/use FCFV than males. Hispanic/Spanish consumers were less likely to consume/use FCFV compared to Caucasians. As an income level decreased the probability of eating/using FCFV decreased and preference for canned FV to FCFV increased. Compared to Caucasians, Asians were more and Hispanic/Spanish were less aware of EC. Some consumers would not buy coated FCFV if coating materials were of animal origins. A 7% increase in purchase intent was observed after advantages of EC had been described to consumers. The 10%WPC coating was most effective in minimizing weight loss. There were no changes in color lightness of apples coated with WPC/WPI, whereas significantly decreased lightness was observed for control and PHWPC coated samples by the fourth day of storage. Firmness of coated samples did not change after 13-day storage compared to that of the control, which was undesirably soft. Overall, the total plate count ranged from 0-0.54logCFU/g for 10-days storage and no E.coli/Coliforms were detected. This study demonstrates potential of WPC as an EC for FC apples and helps the food industry meet consumer and market demand regarding FCFV.

A mouse lymphatic endothelial cell (SVEC4-10) model and a human intestinal cell (C2BBe1) model in vitro were developed and capable to be used to study antioxidant activity, hypocholesterolemic capability and digestibility of γ-oryzanol. The critical and vital parameters in developing these cell models were the emulsion preparation of hydrophobic compounds for cell models, the consistent management of cell culture, and the selection of cell viability detection methods compatible with the cell lines and the test substances. The results showed that, in some situations, γ-oryzanol could present a more effective antioxidant activity than α-tocopherol, in terms of reducing tert-butyl hydroperoxide promoted oxidative damage on cellular mitochondrial activity. After 1-hour oxidation, cell viability was 81.8% when incubated with γ-oryzanol, compared to 54.5% with the control and 74.6% with α-tocopherol. The three major components of γ-oryzanol, cycloartenyl ferulate, 24-methylene cycloartanyl ferulate and campesteryl ferulate, generally had higher antioxidant activity than γ-oryzanol and among them, 24-methylene cycloartanyl ferulate was found to be relatively more effective and could be more powerful than α-tocopherol. A synergistic antioxidant activity among γ-oryzanol, ferulic acid and α-tocopherol was also found. With regard to the hypocholesterolemic capacity of γ-oryzanol, the results suggested that the intact γ-oryzanol was poorly absorbed by intestinal cells in vitro. Therefore, it was speculated that the effect of γ-oryzanol might take place in the lumen of gastrointestinal tract, possibly by means of reducing the micellar solubility of cholesterol and cholesteryl esters and inhibiting cholesterol esterase-facilitated cholesteryl ester hydrolysis. The results showed that preincubation of cholesterol and γ-oryzanol for six hours significantly reduced the cholesterol uptake into cells. γ-Oryzanol also showed a trend towards inhibition of cholesteryl esterase, which is responsible for hydrolyzing cholesteryl esters to free cholesterol before uptake. The results of in vitro digestibility studies of γ-oryzanol showed that the ester bond of γ-oryzanol, especially campesteryl ferulate and sitosteryl ferulate, was broken down by cholesterol esterase and produced triterpene alcohols or sterols and ferulic acid, which were further degraded. The degradation of γ-oryzanol in the stomach may undergo a different pathway because sterols or triterpene alcohols were also not found after peptic digestion.