MF2171

Originally authored by Karen Pesaresi Penner.Fadi Aramouni, Karen Blakeslee and Karen P. Penner, Clostridium Botulinum and foodborne illness, Kansas State University, January 2006

MF2269

Original author: Karen P. Penner, Ph.D. Professor Emeritus Food Science Institute.Fadi Aramouni, Karen Blakeslee and Karen P. Penner. Microorganisms and foodborne illness, Kansas State University, January 2006

MF2138

Originally authored by Karen P. Penner and Randall Phebus.Fadi Aramouni, Karen Blakeslee, Karen P. Penner and Randall Phebus, E.coli O157:H7 and foodborne illness, Kansas State University, January 2006

Dynamics and Bioavailability of Folates in Bovine Liver as a Function of Processing and Frozen Storage (Folic Acid, Pteroylglutamates, Beef Liver).

Raw, broiled and fried beef liver samples were stored at -20(DEGREES)C in either vacuum or air-saturated packages. At periods of 30, 60 and 90 days the folates were extracted and analyzed by reverse phase high performance liquid chromatography (HPLC). Tetrahydrofolic acid (THF), dihydrofolic acid (DHF), 5-CH(,3)-THF, 5-CHO-THF and pteroylglutamic acid (PGA) were identified and quantitated. Two major folate oxidation products, pterin-6-carboxylic acid (pt-6-COOH) and p-aminobenzoylglutamic acid (p-ABG) were also detected. The total folate content of beef liver was higher than previously reported. PGA was not found in any of the samples but a large peak corresponding to the retention time of DHF was observed. The order of stability of the folates towards cooking was: DHF \u3c 5-CH(,3)-THF \u3c 5-CHO-THF \u3c THF. The stability of THF may have been a function of the reduction of DHF. Levels of 5-CH(,3)-THF, THF and DHF decreased during frozen storage while those of 5-CHO-THF generally increased. These trends were not always linear over time. Folate interconversions and deconjugation of pteroylpolyglutamates during storage was suspected. The HPLC quantitation of total folates consistently resulted in higher values than that by the Lactobacillus casei microbiological assays

Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. The apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p < 0.05) than the emulsions containing either XG or LBG alone at higher concentrations of XG/LBG mixtures. Locust bean gum showed the greatest phase separation, followed by XG. Microstructure images showed depletion flocculation at lower biopolymer concentrations, and thus let led to an increase in creaming in stability and apparent viscosity of the emulsions. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions. The rate of lipid oxidation for 8-week storage was significantly lower (p <0.05) in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone

MF2293

Fadi Aramouni et al, Food safety, Kansas State University, October 1997

Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars.

Extensive research has revealed numerous nutritional and health benefits of flaxseed due primarily to its nutrients content. The objective of this study was to evaluate the effect of flaxseed flour addition on the physical and sensory characteristics of cereal bars. Four formulations of the flaxseed cereal bars were prepared by partially replacing oats with flaxseed flour added at levels of 0 (control), 6%, 12% and 18%. There were no significant differences (p>0.05) in water activity, moisture and firmness values between the flaxseed bars and control. Flaxseed addition significantly (p0.05) between the 12% flax cereal bars and the control with respect to sensory attributes and overall acceptability. The overall acceptability for both 12% flax bars and the control was in between ‘like moderately’ and ‘like slightly’ on the 9-point hedonic scale. The overall acceptability was most highly correlated with flavor acceptability for both control (r¼0.80) and 12% flax (r¼0.82) cereal bars. Flaxseed bars provided 12% dietary fiber of the daily recommended value. These results indicated that flaxseed flour incorporation up to 12% substantially enhanced the nutritional qualities of the cereal bars without affecting their sensory and quality properties

Kombucha: Analysis of sugar content and label accuracy

Introduction: Kombucha is a fermented tea, where yeast fermentation of sugar to alcohol continues to bacterial fermentation of alcohol to acetic acid. Alcohol content and acetic acid create label inaccuracies, as the conversion rate of sucrose to ethanol has never been studied. Objective: The objective of this study was to exhibit the need for development of new methods of carbohydrate analysis, and demonstration of the inaccuracy of Kombucha testing in the Food Industry compared to the producer’s label. Materials and Methods: Common methods of carbohydrate testing were evaluated and compared using standard deviation, coefficient of variation, and variance. Phenol-Sulfuric Acid Method was evaluated and relied on the creation of a standard curve. A glucose stock solution was created, and six data points analyzed along with one Kombucha sample. GT’s Original Kombucha was diluted by 1:2000, then .05 mL of 80% phenol solution added to each tube and vortexed. Sulfuric acid was added to the tubes at 5 mL, and vortexed. This reaction occurred for ten minutes, then placed in a 25 C waterbath for 10 minutes. Samples were read in spectrophotometer at 490 nm, and standard curve analyzed in Excel. Measurement of percent brix was conducted by refractometer, and read on the instruments scale, and multiplied by serving size to determine sugar content. Density measurement was conducted using a graduated cylinder and scale, filled with 100 mL of Kombucha. The density was calculated and compared to values from a Specific Gravity to % Brix table. Results: The Phenol Sulfuric Acid method relies on the reaction of sulfuric acid with sample, and results in inaccuracies of plotting along the standard curve, as indicated by the R2 value in Graph 1. The density method and percent soluble solids method provides the same estimate of sugar content, the alcohol and acetic acid content are not high enough to effect results. Conclusions: Density and percent soluble solid methods are not significantly impacted by the effects of alcohol and acetic acid. Further study should be conducted for the conversion of glucose to ethanol, and gas chromatography used to estimate the alcohol content after fermentation

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences (p<0.05) were found in loaf density, specific volume, color (crust L∗ and b∗; crumb L∗, a∗, and b∗), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences (p<0.05) between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality