Doctor of Philosophy / Department of Grain Science and Industry / Jon M. Faubion / Starch granule surface components were studied as a function of puroindoline haplotype, starch isolation method, and processing fraction. Commonly grown cultivars and near-isogenic wheat lines that varied in their wheat endosperm hardness were collected. Wheat whole-meal, flour and starch were evaluated for their polar lipid composition. Water-washed starch was isolated using a modified batter method and a dough method. Direct infusion tandem mass spectrometry was used to identify the lipid species in the extracts. A total of 155 polar lipid species in wheat meal, flour and starch were quantitatively characterized. The predominant polar lipid classes were digalactosyldiglycerides, monogalactosyldiglycerides, phosphatidylcholine, and lysophosphatidylcholine. Wheat whole-meal, flour and surface-starch contained greater concentrations of total galactolipids while internal-starch lipids contained greater concentrations of monoacyl phospholipids. Wide ranges in starch surface polar lipid concentrations were observed between the two starch isolation methods. Starch isolation methods provided a greater source of variation than did wheat kernel hardness. When dough is optimally mixed the lipids originally on the surface of wheat starch become incorporated into the gluten phase of the dough, whereas in a batter system the starch-surface lipids stay associated with the starch granule surface. The greatest quantities of polar lipids on the starch surface occurred when both puroindoline proteins were present on starch in their wild-type form. Starch surface polar lipid content decreased dramatically when one of the puroindoline proteins was null, or if the puroindoline-b (pin-b) was in the mutated form (Tryptophan-44 to Arginine). Within the hard textured samples, more polar lipids were present on the starch surface when pin-b was in its wild-type form and puroindoline-a (pin-a) was null than when pin-a was in its wild-type form and pin-b was null. The lowest amount of polar lipids were present when pin-b was mutated (Tryptophan-44 to Arginine) and pin-a was in its wild-type form. This indicates the relative importance of pin-b’s presence and structure as it relates to lipid association with the starch granule surface.

Master of Science / Food Science Institute- Animal Science & Industry / Abbey L. Nutsch / This paper reviews the safe production of hard and semi-soft natural cheeses made from pasteurized milk, starter cultures, and enzymatic coagulation. Historically, raw milk has been a source of pathogenic bacteria; however, High Temperature Short Time (HTST) pasteurization has been proven to effectively control these pathogens. The US Public Health Service (USPHS) and US Food and Drug Administration (FDA) promulgate the legal operational parameters in the Pasteurized Milk Ordinance (PMO) and Code of Federal Regulations (CFR) to ensure milk is properly pasteurized and that dairy products are made in accordance with these regulatory standards. A combination of factors in the production of these natural cheeses further inhibits microorganisms. Intrinsic factors include pH, oxidation-reduction potential, water activity, nutrient content, natural inhibitors, and physical integrity. Extrinsic factors include temperature, relative humidity, gaseous environment, cumulative stress, and storage time. These factors contribute to a multiple hurdle effect that inhibits pathogens and spoilage organisms while also providing operational parameters to ensure flavor, texture, and other quality targets. Hard and semi-soft natural cheeses have been associated with few cases of food borne illness over the last few decades. Nevertheless, many operations in the dairy industry have voluntarily implemented food safety systems such as HACCP to ensure the continuous safe production of hard and semi-soft natural cheese.

Master of Science / Food Science Institute / Kelly J. K. Getty / In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers’ increased interest in purchasing natural products, the meat and poultry industry has been seeking sources of natural antioxidants to replace synthetic antioxidants, which are currently being used by the industry. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to conventional antioxidants. Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, other spices, irradiated almond skins, and green tea have functionality as antioxidants in meat and poultry products. Pomegranate, pine bark extract, cinnamon, and cloves have exhibited stronger antioxidant properties than some of the synthetic antioxidants currently used by the meat and poultry industry. Of the discussed natural antioxidants, grape seed extract, cranberry, sage extract, thyme extract, basil extract, ginger extract, pine bark extract, and a Chinese 5-spice blend had the highest percent antioxidant activity (% AOA). (The quality of the antioxidant used may also impact its ability to function as an antioxidant). Some of these natural antioxidants have influenced color and sensory properties of finished meat and poultry products. Plum products used in meat and poultry products have increased redness of the finished product. In some products such as pork sausage or uncured meats, an increase in red color may be desired. Grape seed extract, pine bark extract, rosemary, almond skin powder, some spices and green tea extract have been shown to impact the color of finished meat or poultry products. Plum products and many other spices affect the overall sensory properties of meat or poultry products as well. Depending on the finished product, consumers may view these changes as positive or as negative. When selecting a natural antioxidant to use in a meat or poultry product, the sensory and quality impact on the product should be considered in order to achieve a product with the desired traits.

Doctor of Philosophy / Department of Human Nutrition / Delores H. Chambers / Vegetables are popular among consumers because of their versatility of preparation, unique sensory characteristics, and exceptional health benefits. Trends such as organic farming and breeding to increase nutrition and functional health components have increased interest in understanding the flavor of vegetables, such as leafy greens. A lexicon of thirty-two flavor attributes was created to help describe the flavor of fresh leafy vegetables. This lexicon includes five “green” attributes; mouth feel characteristics such as pungent, bite, tooth-etch, and heat/burn; fundamental tastes including bitter and umami; seven terms that describe unique flavors related to specific vegetables such as cabbage, celery, lettuce, spinach, parsley, beet, and radish leaves; and a group of other terms including citrus, piney, woody, water-like, musty/earthy, floral, sulfur, metallic, soapy, petroleum-like, and overall sweet. In addition, our study encompassed a series of sensory tests which will aid in better understanding the effects of several production variables on the sensory characteristics of pac choi and tomato. Variables evaluated were production systems (i.e. organic and conventional), fertilizer amount (i.e. high, low, and no fertilizer), environment (i.e. field and high tunnel), maturity level (i.e. 2.5, 4.5, and 6.5-week old plants at the time of harvest), and shelf life (i.e. 1, 4, 9, 18 days of refrigerated storage). Samples were grown at the Kansas State University Horticulture Research Center located in Olathe, Kansas. Highly trained descriptive panelists from the Sensory Analysis Center at Kansas State University evaluated the samples. There do not appear to be major sensory differences between organic and conventional products specific to the crops and seasons studied. Furthermore, when differences were present, they generally were quite small and showed no clear trends or patterns favoring one production system over the other even after refrigerated storage. However, it is suggested that differences in flavor and volatile composition between organic and conventional pac choi may be more evident at early stages of growth.

Master of Science / Department of Grain Science and Industry / David L. Wetzel / Isogenic waxy wheat lines differ from their non waxy (normal) parents in functionality, end use, and chemical (i.e. amylopectin/amylose, lipid) contents. Other investigations of waxy and parent wheats involved the carbohydrate and protein fractions. The goal of this work is to apply chemical images to discriminate between the waxy and parent wheats and define the contribution of contrasting lipid profiles. Recent waxy topics include current interest in plant breeding activity to develop new lines that incorporate desirable traits with advantageous success in baking and milling, and the differences needed in milling techniques for waxy versus normal wheats that may be associated with lipids. From our empirical preliminary success in sorting parent wheat kernels from waxy wheat full null specimens by nearIR chemical imaging it was anticipated that using fundamental vibrational spectra in the mid infrared would provide the chemical basis of discrimination. FT-IR microspectroscopic in situ probing and imaging of kernel frozen sections was applied to genetically pure, well documented isogenic breeding lines. With the use of high spatial resolution, elucidation of fundamental vibrations of mid IR provides chemical manifestation of the genetic expression that differentiates waxy wheats from their parent wheats. Comparison between numerous contiguous pixels, typically 3,000 for each type, establishes a consensus and a mean spectrum with characteristic bands for waxy and parent. Extractions with solvents of differing polarity were employed to aid in lipid extraction in situ and kernel extracted endosperm. Differences between kernel sections of waxy and parent are observed using FT-IR microspectroscopic imaging. However, revealing lipid class contribution to the molecular bands required infrared analysis after selective extraction. Triple mass spectrometry of lipid molecule ions was used for compositional analyses to enhance lipid class profile distinction. A normal and waxy advanced breeding line wheat were also analyzed via the same methods. It was noted that digalactoslydyglyercides are the most abundant lipids in all samples, however the relative lipid profiles of normal wheat versus waxy wheat differ as well as tetraploid versus hexaploid. It is observed that in the endosperm of all parent wheat versus waxy wheat specimens analyzed, all waxy wheat specimens contained higher lipid content. Methods were also applied to partial waxy isogenic cultivars to determine detection limits that correspond to the degree of waxy genetic expression.

Master of Science / Food Science Institute-- Animal Science & Industry / J. Scott Smith / Ammonia leaks in meat chilling/frozen storage or processing facilities are not uncommon. Often the meat products are packaged in polymer films that theoretically protect the product from contamination. Unfortunately, there is almost no data on whether ammonia can permeate packaging films. The objectives of this study were to evaluated meat contaminated by low levels of ammonia under frozen storage conditions (-17 ± 3[degree]C), and further evaluated the permeability of common meat packaging films including: low density polyethylene (LDPE), 3 mil Cryovac (E-2300), and 3 mil vacuum (V-PA/PE) at freezing (-17 ± 3 [degree]C) and room temperatures (21 ± 3 [degree]C). Fresh beef Semitendinosus muscles were fabricated to form 10 x 5 x 2.3 cm steaks. The packaging films were fabricated into 10 x 5 cm pouches and filled with 50 mL deionized water. The meat and the pouches were exposed in a plexiglass enclosure, contained in a freezer, to 50, 100, 250, and 500 ppm ammonia gas (85 mL/min) for exposure times of 6, 12, 24, and 48 hr. The ammonia levels in the meat samples were 34.2 (50 ppm exposure), 51.5 (100 ppm exp.), 81.1 (250 ppm exp.), and 116 ppm (500 ppm exp.), and the pH values ranged from 5.56 to 5.75 (control ranged from 5.31 to 5.43) at 48 hr. At freezing temperatures, ammonia residues remained undetected, and no differences in pH were found in the pouches. At room temperature, all pouches were slightly permeable to ammonia; the levels observed in the pouches were, 7.77 ppm (pH, 8.64) for E-2300, 5.94 ppm (pH, 8.38) for LDPE, and 0.89 ppm (pH, 7.23) for V-PA/PE at 500 ppm exposure for 48 hr (unexposed samples pH ranged from 5.49 to 6.44). The results showed that meat packaging materials have low ammonia permeability and thus protect meat products exposed to ammonia exposure during frozen storage. Moreover, meat content is low even with ammonia exposures as high as 500 ppm for up to 48 hr.

Master of Science / Food Science Institute - Animal Science & Industry / Fadi M. Aramouni, Bean, Scott R. / The biochemical, physical and baking properties of caroubin, the main protein in the carob bean, were characterized. The biochemical properties of caroubin were analyzed using reversed-phase high performance liquid chromatography (RP-HPLC), size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALS) and micro-fluidics analysis. The physical and baking properties of caroubin were characterized via SE-HPLC, laser scanning confocal microscopy, farinograph mixing, and texture profile analyzer analysis. Using a modified Osborne fractionation method, carob germ flour proteins were found to contain ~32% albumin and globulin and ~68% glutelin with no prolamins detected. When divided into soluble and insoluble protein fractions under non reducing conditions it was found that caroubin contained (~95%) soluble proteins and only (~5%) insoluble proteins. As in wheat, SEC-MALS analysis showed that the insoluble proteins had a greater Mw than the soluble proteins and ranged up to 8x107 Da. These polymeric proteins appeared to play a critical role in protein network formation. Analysis of the physical properties of carob germ protein-maize starch dough showed that the dough’s functionality was dependent on disulfide bonded protein networks, similar to what is found in wheat gluten. When baked into a bread these proteins were shown to have a possible improving affect by decreasing staling in gluten-free breads. This was evident when compared to a gluten-free batter bread, and a wheat bread over a five day period.

Master of Science / Department of Grain Science and Industry / Jon M. Faubion / This work investigated the relationship between flour age (days post-milling), storage condition (temperature), and the bread baking quality of whole wheat flour. A laboratory scale milling method was designed to mimic the particle size distribution of commercially milled whole wheat flours and the 100 g ‘pup’ loaf baking method was adapted for use with whole wheat doughs. Laboratory milled whole wheat flour (Karl 92) was subjected to a 21 day storage study at two storage temperatures (72 & -15 F) with quality (baking) and chemical (lipids) analyses conducted every three days. Parameters for quality analysis included: loaf weight, volume & specific volume, as well as slice area, cell number, wall thickness, cell diameter, elongation, and non-uniformity. Three lipid classes (glycolipids, phospholipids, and neutral lipids) were extracted and analyzed by TLC with quantification by computerized analysis of spot size and density. Results were analyzed by ANOVA. Analysis of the loaf quality data revealed no trends in volume or specific volume as a function of storage time or temperature, although values for some specific days were significantly different. Likewise, analysis of crumb characteristics revealed no consistent trends for either time or storage temperature. Again, values for some, but not all, parameters (area, brightness, wall thickness, cell diameter, and non-uniformity) were significantly different for specific days of the study. Analysis of lipids revealed no consistent trends for either time or storage temperature. However, values for some lipid classes (total glycolipids, free phospholipids, and total phospholipids) were significantly different for storage temperature, and values for total neutral lipids were significantly different for specific days of the study. Suggested future research opportunities include: using new crop wheat, increasing storage duration, performing WW flour lipid exchange studies, and using lipid profiling to identify and more closely track changes in individual lipid species.

Doctor of Philosophy / Department of Grain Science and Industry / Jon M. Faubion / Charles E. Walker / Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive to degradation by pH, light, and temperature. Blue corn (maize) is known to be high in anthocyanins (mainly cyanidin 3-glucoside). Citric and lactic acids and glucono-delta-lactone (GDL) are weak organic acids used by the food industry. Reel, convection, and impingement ovens are all used in the baking industry and they use different baking times and temperatures because they have different heat transfer coefficients. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants and fiber. Preliminary tests showed that acids significantly increase the total anthocyanin content (TAC) remaining in the cookies when used at the 1.5% level (flour weight basis, fwb), then plateau up to the 6 % level. The interaction of three acids with three oven types (impingement oven 355F/4min, reel oven 400F/10min, and convection oven 360F/4min) were conducted to investigate their effects on the TAC remaining in blue corn based cookies. Cookie formula was based on AACC method 10-50D. Whole grain blue corn flour to wheat pastry flour ratio (80/20), guar gum level (1%, fwb), and water level (21.5%, fwb) were determined based on RSM analysis. All three acids affected TAC in cookie dough and final cookies by lowering their pH in the dough system. Citric acid retained the most TAC in the cookies. Cookie made with either GDL or citric acid provided larger spread, diameter, area, eccentricity, and crack ratio compared to the lactic acid. All three oven types significantly affected TAC in the cookies. The cookies baked by the convection oven contained the highest level of TAC. Oven types affected cookie spread but not diameter, area, eccentricity, brightness, or crack ratio. Cookies made with citric acid by convection retained maximum TAC (227±3.4 mg/kg). Cookies made with GDL by convection oven provided the greatest spread, crack, and eccentricity.

Master of Science / Department of Grain Science and Industry / Hulya Dogan / Viscoelastic wheat flour doughs are renowned for their ability to produce high quality aerated bread products. Dough exhibits extremely complex rheological properties which makes it capable of occluding and retaining gas cells. The ability of these bubbles to resist failure and remain stable throughout the proofing and baking process is critical to final bread structure and volume. Understanding these factors is important when creating the distinct structural and textural characteristics that consumers desire in baked products. In this study, a method was established for using X-ray microtomography (XMT) to study the microstructure of proving dough as well as bread made from three very different wheat flours. Doughs were prepared according to AACC Method 10-10B optimized straight-dough bread-making method. Sections from unproofed (0 min), underproofed (20 min) and optimally proofed (40 min) doughs were carefully cut and frozen at –80°C. Baked loaves were also prepared following standard test bake procedures. Small specimens were cut from two locations of both the proofed and baked loaves prior to microstructural analysis. A total of 96 dough and bread samples were scanned using a high resolution desktop X-ray micro-CT system Skyscan1072 (Skyscan, Belgium) consisting of an X-ray tube, an X-ray detector and a CCD-camera. X-ray images were obtained from 137 rotation views through 180° of rotation. Hundreds of reconstructed cross sectional images were analyzed using CTAn (v.1.7) software. 3-D analysis of the bubbles indicated that average dough void fractions increased dramatically over proof time from 30.9% for the unproofed dough (0 min) to 62.0% and 74.5 % for the underproofed (20 min) and optimally proofed (40 min) doughs respectively. Oven spring caused further expansion in the baked loaves which increased average void fraction to 84.3%. Gas cell size distributions were largely skewed to the right and shifted in that same direction as processing time increased. Differences in gas cell size seen among flour varieties were largely due to variations in the size of the largest cells caused by coalescence.