Progress 10/01/08 to 09/30/13
Outputs
Target Audience: Commercial food processors and consumers Changes/Problems: Original equipment used for this study was refurbished and we lost a lot of time waiting on parts and getting it operational. It did eventually work and we did produce a saleable product. The company experts were not very helpful and next time i will look to experts in academia to help trouble shoot any problems. we did work with colleagues in other countries with the same equipment. What opportunities for training and professional development has the project provided? A team of researchers attended a special training with the Brabender company extrusion technology specialists. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Develop new healthy extruded snack with high protein content based on the highest amount of glandless cotton seed meal as possible and maseca as source of starch needed for extrusion. This product has the competitive advantage over other typical snack foods in that it will be high in protein and fiber, low fat, gluten-free, low glycemic value and utilizing novel ingredients of GCS flour and chile that would otherwise be low value by-products for both commodities.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2013
Citation:
Reyes-J�quez, F. Casillas, N. C. Flores, I. Andrade-Gonz�lez, A. Sol�s-Soto, H. Medrano-Rold�n, F. Carrete, E. Delgado. 2012. The effect of glandless cottonseed meal content and process parameters on the functional properties of snacks during extrusion cooking. Food and Nutrition Sciences, accepted for publication.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Glandless cottonseed (Gossypium hirsutum) or meal has been provided by Cotton Incorporated. Maseca will be commercially acquired. GCS meal and maseca will be mixed in different proportions with green chile residue from local food processor to produce extruded snack. The shrimp feed will use similar ingredients with addition of nutritional ingredients for a balanced shrimp feed. Extrusion will be done with a single screw extruder (Brabender, Germany), with a compression of 1:3, a screw diameter of 19 mm, a relation length-diameter of 20:1 and a die diameter of 3.0 mm. Moisture content will be adjusted by spraying distilled water onto the GCS/masa flour, and mixed for 15 min and conditioned for 12 hrs in closed plastic containers at 8C. Three separate extrusion runs will be were carried out for each sample. Extruded samples will be dried at 45C for 24 hrs. The samples will be kept in sealed bags for further analysis. The expansion index (EI), bulk density (AD), hardness, water absorption and solubility index will be determined. Scanning electron microscopy will be used to further describe the physical characteristics. For sensory evaluation a Quantitative Descriptive Sensory Analysis wil be used. The experimental design and the data analysis will be carried out with a response surface methodology with Design Expert Software (Stat-Ease, Inc., Minneapolis, MN, USA). PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Developed extruded snack products that will be fully characterized with nutritional information. Market analysis and strategy for successful product launch for healthy snack. Publishable results of product development and consumer acceptance of an extruded healthy snack.
Publications
- No publications reported this period
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Fermented chile pepper mash (Capsicum annuum cv. Mesilla Cayenne) is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The microbial flora involved in pepper mash fermentation has not been fully characterized and was the focus of this work. The objective of this study was to evaluate the microbial characteristics of fermented chile pepper mash by enumeration, isolation and characterization of lactic acid bacteria involved in the process. Five gal buckets were prepared with cayenne peppers that had been washed and ground by the manufacturer, each with 15% sodium chloride added. Samples were stored at room temperature and sampled over a 3-month period to examine changes in the microflora. Chile mash samples were serially diluted in Butterfield's Phosphate Buffer for enumeration of the microflora. Streptococci were enumerated on m17 agar while lactobacilli were determined on acidified MRS agar. Presumptive streptococci were identified using the API Strep and lactobacilli with the API 50CH test systems. The levels of each of the microorganisms examined declined over time. Lactic acid bacteria isolated from the mash included Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc citreum, Lactococcus lactis, Streptococcus oralis, Streptococcus mitis, Streptococcus salivarius, Streptococcus sanguinis, and Enterococcus faecium. Further studies to determine their suitability as starter organisms could improve the fermentation process. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The fermentation of chile pepper mash depends on many factors such as temperature, air, available carbohydrate and microflora is a natural process that has not been fully characterized for industrial processing. Identifying the micro biota of the fermented chile mash can improve the production capacity and processing steps used by local facilities. Characterization can further identify any potential pathogenic microorganisms or explore the use of a starter culture that may be used to ferment the chile mash.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Spices including dried chile pepper have been found to be contaminated with Salmonella spp. Detection of Salmonella spp. is based on conventional enrichment and isolation on selective media. Since traditional methods are time consuming and labor intensive, rapid and automated methods have been developed, but few evaluated for Salmonella detection in chile powder. Previous studies determined the rapid methods to use in the detection of Salmonella in dried red chile pepper and the other was to assess the accuracy of these methods at two inoculation levels of Salmonella artificially contaminated in red chile pepper. The VIDAS SLM method and the Neogen Reveal Device when used with the BAM pre-enrichments were equally effective compared with the BAM method for detecting Salmonella in red chile pepper powder. However, the Neogen Reveal Salmonella System was significantly less effective (p >0.05) than the BAM method for Salmonella detection at the low inoculum level. Fermented chile pepper mash (Capsicum annuum cv. Mesilla Cayenne) is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrate and enzymes. The microbial flora involved in pepper mash fermentation has not been fully characterized. The objective of this study was to evaluate the effects of calcium chloride (CaCl2) level on microbial characteristics of cayenne chile pepper mash fermentation. Nine 5 gal buckets were prepared with pepper washed and ground by the manufacturer with 15g/100g of sodium chloride and were allotted randomly to 1 of 3 treatments. Treatments were no added CaCl2; 0.02g/100g and 0.04g/100g CaCl2 added to the pepper mash. Aerobic plate count (Petrifilm or plate count agar), coliform counts, E. coli counts, enterobacteriaceae counts, yeast, mold and lactobacillus were not affected by CaCl2 level. However, streptococcus spp. tended to linearly decrease (P= 0.06) with increasing CaCl2 level. These results indicate that streptococci spp. might be the only microbe affected by CaCl2 level. Viscosity, acidity, alcohol, soluble sugar, water activity and refractive color were not affected (P>0.10) by CaCl2 level. However, lightness tended to decrease (P=0.08) while red intensity, blue intensity, contrast and hue decreased (P <0.05) with increasing CaCl2 level. These results suggest that CaCl2 added to salted pepper mash only affects color characteristics. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Traditional methods of detecting microorganisms in food are time consuming and labor intensive, rapid and automated methods that have been developed must be tested in various food products. Although these rapid methods still require confirmation, the VIDAS SLM procedure was a reliable screening procedure combined with BAM Salmonella selective enrichment broth to detect Salmonella in dried red chile pepper powder. Utilizing rapid methods will improve both food processor and health official response time in the event of a food born illness associated with dried red chile pepper powder. The fermentation of chile pepper mash depends on many factors such as temperature, air, available carbohydrate and microflora is a natural process that has not been fully characterized for industrial processing. Calcium chloride is used to maintain firmness in jalapeno peppers. The theory is that added calcium can block pectin esterase activity and interact with pectin to improve viscosity and maintain soluble solids in the final pepper sauce. Additionally, the effect of calcium on microflora and microbiological characterization of lactic bacteria involved in fermentation can impact the industrial processing of pepper mash.
Publications
- No publications reported this period
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: This project was a collaboration with Dr. Willis Fedio at the Food Safety Laboratory to evaluate the safety of red chile pepper and the full characterization of pepper mash. Spices including dried chile pepper have been found to be contaminated with Salmonella spp. Detection of Salmonella spp. is based on conventional enrichment and isolation on selective media. Since traditional methods are time consuming and labor intensive, rapid and automated methods have been developed, but few evaluated for Salmonella detection in chile powder. Previous studies determined the rapid methods to use in the detection of Salmonella in dried red chile pepper and the other was to assess the accuracy of these methods at two inoculation levels of Salmonella artificially contaminated in red chile pepper. The VIDAS SLM method and the Neogen Reveal Device when used with the BAM pre-enrichments were equally effective compared with the BAM method for detecting Salmonella in red chile pepper powder. However, the Neogen Reveal Salmonella System was significantly less effective (p >0.05) than the BAM method for Salmonella detection at the low inoculum level. Fermented chile pepper mash (Capsicum annuum cv. Mesilla Cayenne) is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrate and enzymes. The microbial flora involved in pepper mash fermentation has not been fully characterized. The objective of this study was to evaluate the effects of calcium chloride (CaCl2) level on microbial characteristics of cayenne chile pepper mash fermentation. Nine 5 gal buckets were prepared with pepper washed and ground by the manufacturer with 15g/100g of sodium chloride and were allotted randomly to 1 of 3 treatments. Treatments were no added CaCl2; 0.02g/100g and 0.04g/100g CaCl2 added to the pepper mash. Aerobic plate count (Petrifilm or plate count agar), coliform counts, E. coli counts, enterobacteriaceae counts, yeast, mold and lactobacillus were not affected by CaCl2 level. However, streptococcus spp. tended to linearly decrease (P=0.06) with increasing CaCl2 level. These results indicate that streptococci spp. might be the only microbe affected by CaCl2 level. Viscosity, acidity, alcohol, soluble sugar, water activity and refractive color were not affected (P>0.10) by CaCl2 level. However, lightness tended to decrease (P=0.08) while red intensity, blue intensity, contrast and hue decreased (P <0.05) with increasing CaCl2 level. These results suggest that CaCl2 added to salted pepper mash only affects color characteristics. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Traditional methods of detecting microorganisms in food are time consuming and labor intensive, rapid and automated methods that have been developed must be tested in various food products. Although these rapid methods still require confirmation, the VIDAS SLM procedure was a reliable screening procedure combined with BAM Salmonella selective enrichment broth to detect Salmonella in dried red chile pepper powder. Utilizing rapid methods will improve both food processor and health official response time in the event of a food born illness associated with dried red chile pepper powder. The fermentation of chile pepper mash depends on many factors such as temperature, air, available carbohydrate and microflora is a natural process that has not been fully characterized for industrial processing. Calcium chloride is used to maintain firmness in jalapeno peppers. The theory is that added calcium can block pectin esterase activity and interact with pectin to improve viscosity and maintain soluble solids in the final pepper sauce. Additionally, the effect of calcium on microflora and microbiological characterization of lactic bacteria involved in fermentation can impact the industrial processing of pepper mash.
Publications
- No publications reported this period
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