Soybeans with large seed size, uniformity, clear hilum, and high 11S/7S ratio are favored for soymilk and tofu making. In order to find ideal soybean lines for food making, sixty-eight soybean lines, which were selected from thousands of accessions in the USDA-Soybean Germplasm Collection, were planted in three successive seasons. Eight lines were identified from twenty-two lines harvested in 2014 (Stoneville, MS) to be suitable for tofu making as judged by chemical composition and sensory quality of tofu. The results provided important food quality information to the growers, breeders and tofu industries for their selection of soybean to improve food quality. In the filled tofu making and texture analysis study, the correlation between A3 subunit percentage and tofu firmness was significant (N=22. r = 0.77, P < 0.001). The result proved that the percentage of A3 subunits could be an indicator for predicting the firmness of tofu.

The ham mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) is the predominant pest of dry cured hams during aging in the processing facilities. Methyl bromide is currently the only known fumigant that is effective at controlling ham mite infestations in aging houses. However, methyl bromide is being phased out of all industries and will be depleted in the near future. The research objectives were to 1) evaluate dry cured hams that have been treated with previously developed food grade coatings for sensory differences, and 2) to develop and determine the efficacy of ham nets incorporated with food grade coatings on controlling mite infestations and sensory properties. Food grade coating combinations of 1) propylene glycol (PG), xanthan gum, and water or 2) PG, propylene glycol alginates, carrageenan and water were dipped and sprayed on whole hams in commercial facilities in the summers of 2014 and 2015 (composition patent pending). The lowest concentration of propylene glycol needed to control mites in laboratory studies was 15% with xanthan gum and 7.5% with propylene glycol alginate and carrageenan. Sensory difference from control tests with trained panelists indicated that there were slight to moderate differences detected in some of the treated hams in comparison to untreated control hams (P < 0.05) when hams were dipped with coatings. However, there were no differences (P > 0.05) detected between the treated hams and the control hams when hams were only sprayed rather than dipped with these coatings. Polyester/cotton blend or cotton nets were infused with various food grade coatings and evaluated on the bench top by inoculating 20 adult mites onto one inch ham cubes for their efficacy at controlling mite infestations. Live adults and mobile immature stages were counted after 14 d of incubation (23 ± 2 °C and 70 ± 5% RH). Mite infestation tests demonstrated that coatings and coating-treated nets were effective at controlling mite growth. Therefore, food grade coatings can be applied to dry cured hams and also can be infused into nets as a potential means to control mite growth in ham processing facilities.

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on day 0. This research reveals that altering pasteurization temperature from 79?aC may cause a decrease in consumer acceptability to some consumers. Altering pasteurization temperature does not affect shelf-life or sensory descriptors and volatile compound profiles at the end of shelf-life.

No description available.

No description available.

An increased interest in functional beverages is occurring, and omega-3 fatty acids (FA) are one of the most commonly sought ingredients to fortify such beverages. Omega-3 FA produce beneficial health effects, likely due to their anti-inflammatory properties. The majority of current omega-3 FA-fortified products include marine-derived omega-3 FA sources, often producing undesired flavors due to lipid oxidation. Little research regarding incorporation of alpha-linolenic acid in functional beverage formulation has been conducted. Alpha-linolenic acid is less susceptible to oxidation and may be a candidate to deliver omega-3 FA into the diet via functional products. Flaxseed is the richest plant source for alpha-linolenic acid; consumption may increase omega-3 FA intake and lower the omega-6:omega3 FA ratio, thereby, attenuating inflammation. Finely ground flaxseed was, therefore, incorporated into a chocolate milk foundation ("flaxmilk") to increase dietary omega-3 FA. An untrained consumer panel tasted and rated flaxmilk's palatability using a 9-point hedonic scale. A score of "6.0" ("like slightly") was targeted. A mean hedonic score of 6.35 was achieved, surpassing the targeted score and indicating an acceptable product. Sensory and analytical analyses of flaxmilk were conducted and compared to standard chocolate milk. Flaxmilk was significantly different in most physical, chemical and sensory characteristics compared to chocolate milk. A reduction in the omega-6:omega-3 FA ratio may attenuate inflammation; inflammation has been linked to osteoporosis. Thus, a secondary analysis of data collected from 202 women was conducted to estimate the dietary omega-6:omega-3 FA ratio and examine relationships between the omega-6:omega-3 FA ratio and total body and site-specific bone mineral density (BMD). The omega-6:omega-3 FA ratio had no appreciable association with any measure of BMD in the overall sample of women or in younger or older subsamples of women. In summary, consumers found flaxmilk to be an acceptable product, despite sensory and compositional differences compared to chocolate milk. The relationship between the omega-6:omega-3 FA ratio and BMD remains unclear. / Ph. D.

Selected emulsifiers, enzymes, and a fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level. Physical tests indicated no significant differences (p>0.01) among crust “L” and “b” values, specific gravity, water activity, and staling rate after 48 hours storage. The control muffin had a significantly (p<0.01) more yellow crumb, was significantly (p<0.01) less firm, and contained less moisture (p<0.01). The versions containing SSL and DATEM were less firm (p<0.01) and retained slightly more moisture (p<0.01) than the other reduced fat muffins. The control muffins and the versions containing SSL and DATEM were significantly (p<0.01) greater in volume than the other reduced fat muffins. Fat and DATEM were found to prolong retrogradation at a significantly (p<0.01) slower rate than in the other versions after 24 hours storage. Sensory results indicated no significant differences (p>0.01) in perceived adhesiveness. The muffins containing only the fat substitute and enzymes were rated with a significantly (p<0.01) darker crust color and (p<0.01) aftertaste than the other versions. The control muffin was significantly (p<0.01) moister, and contained a larger crumb (p<0.01) than the other versions. The control muffin was significantly (p<0.01) less cohesive. The results obtained from the data indicated that there were similarities and differences between the reduced fat versions and the control. / Master of Science

A pre rigor cut was made through the 12th thoracic vertebrae of one side of a beef carcass, while the other side, processed conventionally, served as the control. The effect of this cut upon yield grade, sensory attributes and tenderness of Longissimus steaks was determined. The treatment caused no differences (P>0.05) in yield grade or in CIE L* a* b* values and oxymyoglobin, reduced myoglobin and metmyoglobin values measured on samples at the treatment site. Sensory panel ratings of visual attributes of color and overall appearance were less desirable (P<0.05) for the treated sides, while for visible texture ratings, there was no significant difference. Purge, cooking loss, percentage moisture, fat and protein, and total collagen were not affected by the treatment (P>0.05). Sarcomere length, and sensory panel ratings of myofibrillar tenderness, connective tissue, and overall tenderness were significantly more desirable for the treated sides. There was no significant difference in fragmentation index or peak force values between treatments, although these values tended to be lower for the treated sides than for the control sides. / Master of Science

The efficacy of indoor environment evaluation is, in part, a function of the reliability and validity of the different measures used. This thesis presents results of a study, conducted in a building without known problems, which compares the reliability and validity of sensory comfort components from three well-known survey questionnaires. A review of literature reveals that sensory comfort theory draws upon many disciplines including, hedonics, psychometrics, and olfaction theory. The fundamental domains thermal, air quality, lighting, and acoustics and their dimensions are identified. The conceptual model integrates these theories underlying human response to sensory comfort. The research questions involved in the selection of survey questionnaires are explored by examining sixteen indoor environment survey questionnaires. A meta-evaluation reveals that these questionnaires have three major functions, proactive, reactive, and re-evaluative studies. Finally, the methods used to analyze survey questionnaires for reliability and validity are examined. An analysis of variance shows that the order in which questions were presented did not affect responses. The reliability of the measures tested ranged from poor to good. Examination of content and face validity by expert and untrained judges demonstrates inconsistencies in common or accepted meanings of the measures considered in evaluating the indoor environment. Analysis of construct validity indicates that not all survey questionnaire variables were categorized under their expected dimensions. Contrary to advice found in the literature, this thesis suggests that the practice of combining items from different questionnaires is problematic. Finally, in buildings with known problems we can expect a relatively high degree of reliability and validity. However, the utility of such questionnaires in inventorying and assessing buildings without known problems will prove to be questionable. / Master of Urban and Regional Planning

The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This study surveyed 12 Virginia-grown apple cultivars and found that the majority were severely deficient in YAN. The effects of three fungicides on cider fermentation were investigated; elemental sulfur, fludioxonil and fenbuconazole. Fenbuconazole adversely impacted fermentation kinetics. Sulfur and fludioxonil marginally impacted fermentation kinetics. Sulfur increased H2S production, but fludioxonil and fenbuconazole did not affect H2S production. There was no difference in fermentation kinetics and H2S between nitrogen sources arginine (approximating grape), asparagine (approximating apple) and ammonium (YAN supplement). Supplementation with methionine resulted in increased fermentation rate and decreased H2S production. The detrimental effects of fenbuconazole and beneficial effects of methionine were diminished with increasing total YAN. Contrary to previous findings, the most H2S was formed at 153 mg/L YAN which is above the generally recommended minimum to prevent H2S formation. These results indicate that apple juice chemistry may influence yeast metabolism during cider fermentation, in ways that have not been previously studied in grape fermentation. Our findings indicate the need for and contribute to the development of targeted fermentation management practices for cidermaking. / Master of Science in Life Sciences