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

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

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

Small-sized milk processing plant considerations

Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid consisting of the following components: water (87.4%), sugar or lactose (4.8%), fat (3.7%), protein (3.4%), minerals (0.7%), as well as minute amounts of vitamins. This document presents the standards, process needs, and labeling requirements of pasteurized fluid milk for the state of Kansas

Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

Sorghum is a gluten free grain that has potential to be used as an alternative to wheat flour for the Celiac Sprue market. There are thousands of sorghum lines that have not been characterized for grain, flour or end product quality. The objective of the research was to gain an understanding among grain sorghum quality factors and Chinese egg noodles quality. Four sorghum hybrids were characterized and evaluated for kernel characteristics, proximate analysis, flour composition and end product in a Chinese egg noodle system. Kernel size and weight affected the flour particle size and the amount of starch damage. Flour with fine particle size and high starch damage conferred noodles with high firmness and high tensile strength.Water uptake was highest for flour with smaller particle size (38 μm at 50% volume) and higher starch damage (6.14%). Cooking losses for all samples were below 10%. Starch of particle size \u3c5 μm (Ctype) contributed to firmer and higher tensile strength noodles. Water absorption was significantly affected by flour particle size, starch particle size and starch damage. Through control of sorghum grain and flour quality characteristics it is possible to manufacture a Chinese egg noodle with good physical attributes