Food Science electronic theses and dissertations (MU)
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The items in this collection are the theses and dissertations written by students of the Food Science Program. Some items may be viewed only by members of the University of Missouri System and/or University of Missouri-Columbia. Click on one of the browse buttons above for a complete listing of the works.
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Item Natural lactic and Candida tropicalis ATCC 9968 fermentation of corn meal and its effect on relative nutritive value, thiamin, niacin and riboflavin(University of Missouri--Columbia, 1982) Baseler, Mary E.; Fields, Marion L."Most of the world’s population relies upon high carbohydrate foods for a large percentage of its diet. Currently, about 70% of the world’s dietary protein comes from cereals, vegetables and legumes (Pimental et al., 1975). Corn (Zea mays), long a cereal staple for humans, is the third ranking food crop in developing countries (Hanson, 1974). It is the primary cereal grain grown in much of Africa and Latin America. According to Wilkes (1972), corn is the single largest harvest in the United States. The widespread cultivation of corn is a reflection, not only of its use as a human food, but also of its role as a feed for livestock and as a raw material for many industrial products. A plant of remarkable adaptability and versatility, maize provides high yields of food energy per hectare. Yet, termed the "poor man’s cereal" (FAO, 1953), excessive human consumption of corn is associated with the classical deficiency disease pellagra. Corn’s nutritional importance is intensely magnified in populations where there is limited consumption of animal protein foods. West (1969) stated that in devel oping countries, people are usually dependent upon a single ceral as the staple in their diet. This cereal then becomes a major source of protein as well as calories. An example of this is the diet consumed by most Latin American rural poor. According to Bressani (1975), 72% of the diet is maize, 8% consists of beans and the remaining 20% is made up of tubers, vegetables and sugar. Such a monotonous assortment of foods only increases the risk that people will not consume sufficient amounts of all needed nutrients."--Introduction.Item Thermal conductivity of white bread during convective heat processing(University of Missouri--Columbia, 1980) Nahaisi, Mohamed Hadi; Unklesbay, Nan"Purpose Of Research: A research project was established to determine the thermal conductivity of white bread and to identify the physical properties affecting thermal conductivity. Two research objectives were established: 1. Determine the thermal conductivity of white bread after four different times of heat processing in a forced-air convection oven. 2. Determine the correlation among the values for thermal conductivity, porosity, volume, moisture loss and bulk density of white bread after four heat processing times."--Page 2.Item Vegetable protein and plasma protein as meat extenders(University of Missouri--Columbia, 1984) Munoz, Beatriz; Hedrick, Harold B."In many countries, the popular and important sources of food protein are meat, dairy, poultry, egg, and fish products. But the high cost of these animal proteins make them prohibitive, or unavailable, in wide areas of the world. This situation has compelled the food industry to develop methods for producing food products based on cereals, oil-seeds, or other plant resources which offer similar sensory and physical characteristics to those found in meat (Rosenfield, 1973). In recent years, a variety of nonmeat products are being used as sources of additional food protein while others are under study for potential use in foods. Vegetable proteins are making an important contribution as meat replacements in ground-meat systems where proteins derived from soybeans constitute the largest portion of vegetable proteins used by the meat industry (Satterlee, 1981). In contrast, high-protein food ingredients derived from cereals are less common; although cereal grains, such as corn, are very important sources of protein for a majority of the world population. Corn, in particular, is consumed in relatively large quantities in some developing areas of the world (Bressani and Elias, 1968). Vegetable proteins are, generally, more economical and more efficient to produce than animal products (Vemury et al., 1976). However, it is believed that world demand for plant protein will grow faster than anticipated increases in production. Because of this, attention is being given to the use of nonconventional proteins with properties equivalent to those contributed by plant proteins (Satterlee, 1981). As a result of increasing protein deficiencies, considerable interest has been shown in developing techniques for the recovery and utilization of proteins isolated from slaughtered animal blood in human foods (Gault and Lawrie, 1980). The use of animal blood in food products is common to many diverse cultures (Bates et al., 1974). In some countries, the current laws do not allow its use and it is generally wasted, creating serious pollution problems (Kerrigan, 1971) . Therefore, the impending need to salvage all protein from the animal-processing industry and the need to eliminate the polluting effects of the by-products have increased the possibility of introducing blood proteins as ingredients in meat preparations. Thus, the major objective of this study was to evaluate physical, chemical, and sensory attributes of meat loaves extended with textured vegetable protein, corn germ flour, and blood plasma."--Introduction.Item A study of the moisture, riboflavin, fat, calcium, and nitrogen of creamed cottage cheese from six local sources(University of Missouri--Columbia, 1953) Gordon, Helen Wehmeyer"A study of the moisture, fat, riboflavin, calcium, and nitrogen content of creamed cottage cheese from various local manufacturers has been made. Variations in the methods were found to exist. Probably those variations were the manufacturer’s way of securing better quality as it refers to palatabillty and other physical characteristics. No one sample of the six analysed was found to be consistently higher in all the nutrients studied. Curd size did not seem related to amount of moisture, riboflavin and calcium values were lowest in those samples which contained the highest per cent of moisture. The relatively high moisture content of the creamed cottage cheese samples resulted in lower nutritive values. Two of the creamed cottage cheese samples contained less cream and more moisture than that specified by Federal standards. No attempt seemed to be made by the manufacturers to standardize the amount of milk fat added. Results showed that protein values were fairly uniform for all samples studied. However, they were lower than some workers have reported. Minor variations in ths creamed cottage cheese method appeared to affect the protein and calcium content. While the number of samples observed in this study is inadequate for definite conclusions. Indications are that the nutritive value of the finished product might be Influenced by small differences in the process of making creamed cottage cheese. More manufacturers in this vicinity seem to prefer the sweet curd type of cottage cheese which has a tendency toward higher nutritive value. Further controlled study in the chemistry of cottage choose making is suggested in order to determine how factors could affect the calcium content, and how titratable acidity and pH might affect nutritive value. Cottage cheese is considered an excellent source of high-quality protein and studies could bo made to determine how protein portions, other than lactalbumin, are lost In the whey. While it is necessary to maintain palatability, it is also important to study the process of manufacturing and factors that affect the original composition of the skim milk In order to obtain maximum nutritive quality in the finished product."--Summary.Item Effect of alternative heat processing methods upon cholesterol content of beef(University of Missouri--Columbia, 1986) Singer, David A.; Unklesbay, Nan F."Research Objectives: 1. To study the effect of the cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two dry heating methods (RairR oven or charbroiler) on the moisture, fat, and cholesterol levels of the steaks. 3. To determine if heat processing beef shortloin steaks to three degrees of doneness, by use of a RairR oven or a charbroiler, has any effect on the moisture, fat, and cholesterol contents of the steaks. Based upon the findings from the above objectives, an evaluation and discussion will be made of whether there is any benefit in choosing a particular type of beef steak, cooking method, or degree of doneness for those individuals who desire to eat beef and yet restrict their intake of fat and cholesterol."--Page 2.