Progress 07/01/00 to 06/30/05
Outputs
Previous work conducted on development of a baked peanut chip showed that this snack food could be processed from partially defatted peanut flour milled from cold pressed peanuts. However, because of the composition of the peanut flour (40-44% protein, 10-14% fat) and high level of usage (greater than 50% of total ingredients in some formulations), some of the baked products were undesirably hard and tended to pack in the teeth when chewed. Sensory evaluation tests showed potentially high consumer acceptance of this healthy snack food, particularly if the texture could be made softer and more cracker-like. Commercial light roast peanut flour (50% protein, 12% fat) was used in a basic cracker formula at levels ranging from 7 to 42%, with and without rice flour. Ten flour mixtures based on a three-component (wheat, rice, peanut) constrained simplex lattice design were investigated. Process conditions (mixing, sheeting, cutting and baking) were established in preliminary
trials. All 10 formulas had instrumental color and texture measurements that fell within the range of values determined for five commercial crackers (Saltines, Munchems, Wheatables, Wheatsworth, Wheat Thins). All test crackers contained more nitrogen (1.74 to 3.87%) and thus more protein than the commercial crackers (1.24 to 1.68% nitrogen). Not surprisingly, formulas #3 and #10 which contained the highest levels of peanut flour (42 and 30.33%, respectively) had the highest nitrogen content (3.87 and 3.15%, respectively). The flour mixture with the highest level of peanut flour that also exhibited the best overall dough handling characteristics (formula #6) contained 58% wheat, 17.5% rice and 24.5% peanut. This mixture was used as a control for further development to incorporate seasonings that could enhance the flavor of the basic cracker. The flavor variations were: garlic powder, 2%; Cajun salt, 2.4%; cheddar cheese, 10.5% and cheddar cheese/cayenne, 10.4%. All variations and the
control were formulated to contain ~1% salt. Consumers (n=75) evaluated the sensory quality of the crackers. Crackers made with cheddar cheese or cheddar cheese/cayenne pepper received the highest hedonic ratings for appearance (7.0 = like moderately), color (7.1-7.2), aroma (6.3-6.5 = like slightly), flavor (6.4-6.5), texture (6.6-6.7) and overall liking (6.4-6.7). Consumers (67%) were concerned about the nutritional quality of the crackers they consumed and 71% were willing to pay more for crackers with enhanced nutritional quality. The increase in obesity and its associated health risks for consumers (increased levels of low-density lipoprotein and total serum lipids) strongly suggested the need to modify the initial formula to use a shortening with no or low-trans fatty acid content. Five low-trans shortenings were investigated and compared to regular Crisco for dough handling properties and finished product quality. Low-trans Crisco had similar appearance, dough handling, and
baking performance compared to regular Crisco. Therefore, processing of a peanut flour chip or cracker that is acceptable to consumers is feasible and has potential for expanding the use of peanuts.
Impacts
Involvement of targeted consumers early in the process of developing new antibacterial treatments for fresh fruits and vegetables and new products from peanuts will increase the probability of success of the process/product. Because the total time (20 min) involved in application of the antibacterial and neutralization treatment, adoption of the technology may be more appropriate for processing plants or packinghouses than for the home. Reduced fat products and new applications for peanuts will benefit consumers and producers.
Publications
- Singh, A., Y.-C. Hung, M. Corredig, R. D. Phillips, M. S. Chinnan and K. H McWatters. 2005. Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste. Intern. J. Food Sci. Technol. 40:525-536.
- Deshpande, R. P., M. S. Chinnan and K. H. McWatters. 2005. Nutritional, physical and sensory characteristics of various chocolate-flavored peanut-soy beverage formulations. J. Sensory Studies 20:130-146.
- Park, J.-Y., M. A. Plahar, Y.-C. Hung, K. H. McWatters and J.-B. Eun. 2005. Effect of saponins on the foam/flow properties of paste and physical characteristics of akara made from decorticated black-eyed cowpeas. J. Sci. Food Agric. 85:1845-1851.
- Plahar, M. A., Y.-C. Hung, K. H. McWatters, R. D. Phillips and M. S. Chinnan. 2006. Effect of saponins on the physical characteristics, composition and quality of akara (fried cowpea paste) made from non-decorticated cream cowpeas. Lebensm.-Wiss. u.-Technol. 39:275-284.
- Plahar, M. A., Y.-C. Hung and K. H. McWatters. 2005. Improving the nutritional quality and maintaining consumption quality of fried cowpea paste (Akara) using curdlan and composite flour. 2005 Annual Meeting, Institute of Food Technologists, New Orleans, LA, July 16-20. Abstract 18F-20.
- Deshpande, R. P., M. S. Chinnan and K. H. McWatters. 2005. Response surface methodology (RSM) for optimization of chocolate-flavored, peanut-soy beverage formulations. 2005 Annual Meeting, Institute of Food Technologists, New Orleans, LA, July 16-20. Abstract 18F-30.
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Progress 01/01/04 to 12/31/04
Outputs
Americans have a great affinity for fried foods as seen in the popularity of such items as french fries, potato chips and fried chicken. However, with the high incidence of obesity in the United States, reducing the fat in fried products while still giving the "fried food characteristics" that consumers enjoy is an on-going challenge to the food industry. Akara, a fried finger food made from cowpeas (Vigna unguiculata), is very popular in West Africa where it is often eaten as either a snack or breakfast food. Consumer tests conducted in Atlanta, Georgia, U.S.A., a large metropolitan area, have shown that akara is acceptable to Americans. Akara is a high-fat food (about 31%, dry wt basis) and would be more appealing to health-conscious consumers if its fat content could be reduced. Two starchy modifiers were incorporated into akara batter to determine their effectiveness in reducing the amount of oil absorbed by the product during frying. The modifiers used were a
high amylose cornstarch and extruded (pre-gelatinized) cowpea flour and were chosen because of their functionality in food systems. Four akara samples were prepared using an all-white cowpea cultivar (California Cream): (1) control (64% paste moisture), (2) lower moisture (62%) control (LMC) without modifier, (3) 62% moisture paste with 10% high amylose cornstarch and (4) 62% moisture paste with 10% extruded cowpea flour. Seasonings of chopped bell pepper, chopped onion, and salt were folded into each batter, which was dispensed by 20 ml portions into hot (193 degrees C) oil and fried. Fat content of the fried nuggets was determined by the official method of analysis of the Association of Analytical Chemists (AOAC). Forty panelists who were regular consumers of fried foods evaluated the sensory quality of the nuggets from each treatment.
Impacts
The amylose cornstarch and extruded cowpea flour were both successful in retaining considerable moisture in the final product. Akara batter containing these modifiers had lower initial paste moisture content (62%) than the full-fat control (64% moisture) yet had higher moisture content in the final product. The amylose in the starch most likely aided the ability of the starch to retain moisture in the cooked product. Both modifiers succeeded in reducing the fat content of the nuggets by at least 25%. The reduced-fat nuggets were not significantly different from the full-fat control in sensory ratings for appearance, color, aroma, flavor, texture, oiliness, and overall liking. The addition of starchy modifiers reduced the fat content of the fried end product while retaining the desirable sensory attributes of the full-fat version. These modifiers may have application in other foods to yield reduced-fat products for health-conscious consumers.
Publications
- Patterson, S. P., R. D. Phillips, K. H. McWatters, Y.-C. Hung and M. S. Chinnan. 2004. Fat reduction affects quality of akara (fried cowpea paste). International J. Food Sci. Technol. 39:681-689.
- Singh, A., Y.-C. Hung, R. D. Phillips, M. S. Chinnan and K. H. McWatters. 2004. Particle-size distribution of cowpea flours affects quality of akara (fried cowpea paste). J. Food Sci. 69(7):S243-249.
- Rimal, A. P., K. H. McWatters, I. B. Hashim and S. M. Fletcher. 2004. Intended vs. actual purchase behavior for irradiated beef: A simulated supermarket setup (SSS) experiment. J. Food Products Marketing 10(4):1-15.
- McWatters, K. H., R. D. Phillips, S. L. Walker, S. E. McCullough, Y. Mensa-Wilmot, F. K. Saalia, Y.-C. Hung and S. P. Patterson. 2004. Baking performance and consumer acceptability of raw and extruded cowpea flour breads. J. Food Quality 27:337-351.
- Deshpande, R. P., M. S. Chinnan and K. H. McWatters. 2004. Chocolate-flavored peanut-soy beverage formulation: Mixture design and acceptability approach. 2004 Annual Meeting, Institute of Food Technologists, Las Vegas, NV, July 12-16. Book of Abstracts, p. 110.
- Plahar, M. A., Y.-C. Hung, K. H. McWatters, R. D. Phillips and M. S. Chinnan. 2004. Modification of the texture of fried cowpea paste (Akara) using saponins. 2004 Annual Meeting, Institute of Food Technologists, Las Vegas, NV, July 12-16. Book of Abstracts, p. 261.
- McWatters, K. H., S. L. Walker, S. E. McCullough, R. D. Phillips and M. S. Chinnan. 2004. Modification of peanut butter tarts to meet consumer expectations. 2004 Annual Meeting, Institute of Food Technologists, Las Vegas, NV, July 12-16. Book of Abstracts, p. 185.
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Progress 01/01/03 to 12/31/03
Outputs
Breakfast is considered by nutritionists to be essential for learning and performance, especially for young children, but food preparation time in the mornings is usually limited. While both carbohydrates and proteins are important energy sources at the start of the day, high carbohydrate breakfasts (e.g., doughnuts, toaster pastries, juice) are metabolized more quickly than a meal comprised of fruit, grains, and protein (e.g., orange juice, toast, eggs). A formulation for a breakfast tart with a peanut butter filling was developed as an alternative to protein foods that require cooking (e.g., eggs, meats) and to the conventional fruit-filled toaster pastry. Three fillings:(1) peanut butter alone, (2) peanut butter sweetened with 20% honey, (3) 50% peanut butter/50% grape jam were evaluated for acceptability by 73 adult consumers early in the product development process. Sensory evaluation results indicated that all formulations were acceptable, however, most
participants commented that the pastry needed to be softer and sweeter and suggested using less filling to prevent surface cracking of the pastry. Eight food service managers/chefs also evaluated the formulations and indicated that the pastry needed to be shorter, flakier, and less pasty. Additionally, the Quality Assurance Manager for the manufacturer of the peanut butter recommended that sweetened peanut butter would be more appropriate for this application than plain peanut butter. Results from the initial studies were used to modify the tart pastry, fillings, and amount of filling. Numerous trials were conducted to select the formula that demonstrated good handling in sheeting and cutting while producing a softer, sweeter, flakier, less pasty tart. The formulation that produced a modified pastry dough with the recommended characteristics consists of plain, all purpose wheat flour, granulated sugar, whole milk, whole fresh egg, hydrogenated vegetable shortening, baking powder and
salt. A level of 5% confectionery sugar was determined to provide adequate but not excessive sweetening of the peanut butter as well as flavor enhancement. To determine the amount of filling, levels of 4, 6, 7 and 8 grams per tart were evaluated. Six grams was found to be an adequate amount to completely fill the interior of the tart without causing cracking of the pastry and exuding of the filling.
Impacts
The modified tarts with three fillings were evaluated by 106 teenage consumers at Spalding High School in Griffin, GA. The fillings were (1) peanut butter sweetened with 5% confectionery sugar, (2) 50% sweetened peanut butter layered with 50% grape jam and (3) 50% sweetened peanut butter layered with 50% strawberry jam. Sensory evaluation results showed that all three types received acceptable hedonic ratings (5.5 to 6.6 on a 9-point scale), although tarts filled with peanut butter/strawberry jam had slightly higher ratings for all attributes than those made with the other fillings. The proximate composition of the peanut butter/strawberry jam tarts was 10% moisture, 18% fat, 9% protein, 1% ash, and 62% carbohydrate. Involvement of targeted consumers early in the development process will increase the probability of product success and provide a new form for using peanut butter as an ingredient. New uses for peanut butter will benefit peanut producers as well as
consumers.
Publications
- Singh, A., Y.-C. Hung, M. Corredig, R. D. Phillips, M. S. Chinnan and K. H. McWatters. 2003. Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste. 2003 Annual Meeting, Institute of Food Technologists, Chicago, IL, July 12-16. Book of Abstracts, p. 176.
- Sonti, S., W. Prinyawiwatkul, J. M. Gillespie, K. H. McWatters and S. D. Bhale. 2003. Probit analysis of consumer perception of fresh-cut fruits and vegetables and edible coating. 2003 Annual Meeting, Institute of Food Technologists, Chicago, IL, July 12-16. Book of Abstracts, p. 271.
- Koh, F. M., W. Prinyawiwatkul, J. A. Walker and K. H. McWatters. 2003. Use of logistic regression analysis to identify attributes critical to product acceptance: Impact of gender differences. 2003 Annual Meeting, Institute of Food Technologists, Chicago, IL, July 12-16. Book of Abstracts, p. 273.
- Wade, W. N., A. J. Scouten, K. H. McWatters, R. L. Wick, A. Demirci, W. F. Fett and L. R. Beuchat. 2003. Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. J. Food Protection 66(1):44-51.
- Lin, C. S., Y.-C. Hung, K. H. McWatters and C.-M. Park. 2003. Quality of frozen shrimp thawed by recirculating air versus water immersion. J. Food Quality 26(1):15-25.
- McWatters, K. H., J. B. Ouedraogo, A.V.A. Resurreccion, Y.-C. Hung and R. D. Phillips. 2003. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Intern. J. Food Sci. Technol. 38:403-410.
- Phillips, R. D., K. H. McWatters, M. S. Chinnan, Y.-C. Hung, L. R. Beuchat, S. Sefa-Dedeh, E. Sakyi-Dawson, P. Ngoddy, D. Nnanyelugo, J. Enwere, N. S. Komey, K. Liu, Y. Mensa-Wilmot, I. A. Nnanna, C. Okeke, W. Prinyawiwatkul and F. K. Saalia. 2003. Utilization of cowpeas for human food. Field Crops Research 82:193-213.
- Hall, A. E., N. Cisse, S. Thiaw, H. O. A. Elawad, J. D. Ehlers, A. M. Ismail, R. L. Fery, P. A. Roberts, L. W. Kitch, L. L. Murdock, O. Boukar, R. D. Phillips and K. H. McWatters. 2003. Development of cowpea cultivars and germplasm by the Bean/Cowpea CRSP. Field Crops Research 82:103-134.
- Patterson, S. P., R. D. Phillips, Y.-C. Hung, M. S. Chinnan and K. H. McWatters. 2003. Enhanced convenience of akara preparation with a two-stage frying process. Foodservice Research International 14:35-51.
- Henshaw, F. O., K. H. McWatters, J. O. Akingbala and M. S. Chinnan. 2003. Thermal properties of cowpea flour: a study by differential scanning calorimetry. Nahrung/Food 47(3):161-165.
- Singh, A., Y.-C. Hung, K. H. McWatters, R. D. Phillips and M. S. Chinnan. 2003. A systematic approach to enhance the quality of akara (fried cowpea paste). 2003 Annual Meeting, Institute of Food Technologists, Chicago, IL, July 12-16. Book of Abstracts, p. 37.
- McWatters, K. H., M. S. Chinnan, R. D. Phillips, S. L. Walker and S. E. McCullough. 2003. Consumer-guided development of a peanut butter tart. 2003 Annual Meeting, Institute of Food Technologists, Chicago, IL, July 12-16. Book of Abstracts, p. 38.
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Progress 01/01/01 to 12/31/01
Outputs
Pre-cut, packaged lettuce provides a convenient product for foodservice personnel and consumers desiring to simplify meal preparation. On a commercial scale, chlorinated water is widely used to sanitize whole fruits and vegetables as well as fresh-cut produce but cannot completely eliminate pathogenic microorganisms which may be present. Alternatives to chlorine are being sought in efforts to identify sanitizers with greater antibacterial efficacy than chlorine. Previous work conducted in our laboratories developed an antibacterial treatment consisting of 1.5% lactic acid plus 1.5% hydrogen peroxide at 40oC for 15 min which effectively reduced pathogenic organisms on apples, oranges, tomatoes, and lettuce. Although the treatment caused no significant quality changes in the firm fruits, adverse effects (browning, spine damage, wilting, loss of turgor) occurred with the more delicate lettuce. Further efforts to improve the treatment eliminated the use of lactic acid
because of the sour taste it imparted to the innermost leaves, its cost, and the necessity of having to add a processing step to neutralize the acid. Milder heat and shorter time were also employed. Microbiological analyses showed that 2% hydrogen peroxide at 50oC for 60 seconds effectively reduced pathogenic organisms on fresh-cut iceberg lettuce, but effects on sensory characteristics were unknown. Consumers who were primary shoppers for their household and who purchased and ate lettuce regularly were recruited from the local community to evaluate the sensory quality of untreated (control) and treated lettuce. After processing, iceberg lettuce was packaged in polyethylene film, using the protocol employed by the fresh-cut industry. Three-pound packages of treated and control lettuce were stored at 5oC and evaluated after 3, 10, and 15 days. Headspace composition of the packages was verified by gas chromatographic analysis at the beginning and end of storage and confirmed that a
reasonable control on the desired initial volume (6L) and oxygen gas content (10%) was maintained during storage. Forty consumers evaluated the quality of processing Rep. 1 on April 26 and another forty consumers evaluated processing Rep. 2 on May 3. Because replication differences were observed in instrumental color measurements and in mean sensory ratings for the two test dates, reps were not pooled for statistical analysis of the data. Lettuce purchased for processing Rep. 2 was considerably more green than that used in Rep. 1. Overall, the antibacterial treatment was more effective in maintaining sensory quality during 15 days of storage, compared to untreated controls, provided that the lettuce had considerable green color initially. Three-fourths of the participants were willing to buy pre-cut/packaged lettuce that had already been treated at the packinghouse/processing plant with an antibacterial solution, and of these, 62.5% would be willing to pay 5 to 10 cents more per
bag.
Impacts
Findings from both the microbiological and sensory quality studies indicate positive market potential for the hydrogen peroxide/mild heat antibacterial treatment as an effective sanitizer for fresh-cut iceberg lettuce.
Publications
- Prinyawiwatkul, W., R. W. Harrison, K. H. McWatters, K. Pacheco and A. Ozayan. 2001. Development of a novel crawfish sausage - from concept generation to evaluation of product acceptance and market potential. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 250.
- Prinyawiwatkul, W., R. W. Harrison, K. H. McWatters, V. L. Sereda, T. Stringer and V. Suvanich. 2001. Consumer preferred product profiles and acceptance of prototype value-added seafood nugget/patty/popper products. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 197.
- Lin, C.-M., S. S. Moon, K. H. McWatters and M. P. Doyle. 2001. Inactivation of pathogenic bacteria on lettuce by hydrogen peroxide and mild heat. 88th Annual Meeting, International Association for Food Protection, Minneapolis, MN, August 5-8. Abstract P039, p. 56.
- Weissinger, W. R., K. H. McWatters and L. R. Beuchat. 2001. Evaluation of volatile chemical treatments for lethality to Salmonella on seeds and sprouts. 88th Annual Meeting, International Association for Food Protection, Minneapolis, MN, August 5-8. Abstract P041, p. 56.
- Zenere, A., Y.-W. Huang, K. H. McWatters and B. G. Lyon. 2001. Development of a new chip product using defatted peanut flour. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 104.
- Sathivel, S., W. Prinyawiwatkul, A. F. Trappey, P. W. Wilson, C. E. Johnson, K. Nadarajah and K. H. McWatters. 2001. Physico-chemical properties and consumer acceptance of mayhaw (Crataegus opaca) and muscadine (Vitus rotundifolia) juice blends. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 55.
- Rimal, A. P., S. M. Fletcher and K. H. McWatters. 2000. Nutrition considerations in food selection. International Food and Agribusiness Management Review 3:55-70.
- Kerr, W. L., C. D. W. Ward, K. H. McWatters and A. V. A. Resurreccion. 2001. Milling and particle size of cowpea flour and snack chip quality. Food Research International 34:39-45.
- McWatters, K. H., C.-Y. T. Hung, Y.-C. Hung, M. S. Chinnan and R. D. Phillips. 2001. Akara-making characteristics of five U.S. varieties of cowpeas (Vigna unguiculata). J. Food Quality 24(1):53-65.
- Hashim, I. B., K. H. McWatters, A. P. Rimal and S. M. Fletcher. 2001. Consumer purchase behaviour of irradiated beef products: A simulated supermarket setting. International J. Consumer Studies 25(1):53-61.
- Rimal, A., S. M. Fletcher, K. H. McWatters, S. K. Misra and S. Deodhar. 2001. Perception of food safety and changes in food consumption habits: A consumer analysis. International J. Consumer Studies 25(1):43-52.
- Weissinger, W. R., K. H. McWatters and L. R. Beuchat. 2001. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food Protection 64(4):442-450.
- McWatters, K. H., J. B. Ouedraogo, A. V. A. Resurreccion, Y.-C. Hung and R. D. Phillips. 2001. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio, and cowpea flours. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 101.
- McWatters, K. H., I. B. Hashim, S. L. Walker, M. P. Doyle, A. P. Rimal and C.-M. Lin. 2001. Acceptability of lettuce treated with an antibacterial solution. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 198.
- Patterson, S. P., K. H. McWatters, Y.-C. Hung, M. S. Chinnan and R. D. Phillips. 2001. Consumer acceptability of akara (fried cowpea paste) made from three different varieties of cowpeas. 2001 Annual Meeting, Institute of Food Technologists, New Orleans, LA, June 23-27. Book of Abstracts, p. 250.
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Progress 01/01/00 to 12/31/00
Outputs
An antibacterial treatment consisting of 1.5% lactic acid plus 1.5% hydrogen peroxide at 40 C for 15 min was effective for reducing foodborne bacterial pathogens on raw apples. However, the effects of this treatment on the sensory characteristics and consumers' willingness to use the treatment at home were not known. This study was undertaken to determine the sensory acceptability and chemical characteristics (pH, soluble solids, and total acidity) of apples subjected to the sanitizing treatment and to obtain information on consumers' purchase behavior, apple handling and consumption practices, and willingness to use an antibacterial treatment. Untrained consumers (n = 80) evaluated appearance, color, aroma, flavor, texture, and overall liking of untreated (control) and treated Red Delicious apples that had been stored at 5 C for 0, 6, and 10 days. Panelists used a 9-point hedonic scale (1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely) to
evaluate sensory acceptability. Treatment/storage had no significant affect on appearance, color, or aroma of the samples. Flavor ratings ranged from 6.2 (like slightly) to 7.0 (like moderately). There was no significant difference between any of the 0 day samples, either control or treated, and in apples stored for 6 days, either control or treated. Although apples stored for 10 days received the lowest ratings (6.2 - 6.3), they still had an acceptable flavor (6 = like slightly), and panelists could not perceive differences between the control and treated sample at day 10. The same trends were noted in texture ratings and in overall liking ratings. Treatment/storage had a minimal effect on pH (range of 3.96 - 4.02), soluble solids (range of 11.8 - 12.9o Brix), and total acidity (range of 0.20 - 0.23% malic acid), which are important to apple flavor. Many consumers (87%) were concerned about fruit safety, and 53.2% were willing to try an antibacterial treatment at home. However, 74%
would not be willing to use it if a 15-minute heating/soaking step was required. Implementation of the treatment may be more feasible at the packinghouse level than in the home.
Impacts
(N/A)
Publications
- Demirci, A., L. R. Beuchat, K. H. McWatters and W. F. Fett. 2000. Decontamination of alfalfa seeds and sprouts by ozone. Poster presented at National Alliance for Food Safety Meeting, College Station, TX, November 27-28.
- McWatters, K. H., M. P. Doyle, H. B. Bailey and K. S. Venkitanarayanan. 2000. Consumer acceptance of apples treated with an antibacterial solution for home or commercial use. Annu. Mtg., Inst. Food Technol., Dallas, TX, June 10-14, p. 215.
- Rimal, A. P., S. M. Fletcher and K. H. McWatters. 1999. Point of purchase information: Is it enough to enhance consumer acceptance of irradiated beef? Amer. J. Agric. Economics 81(5):1325.
- Rimal, A. P., S. M. Fletcher and K. H. McWatters. 1999. Actual purchase vs. intended purchase: Do consumers buy what they say? Amer. J. Agric. Economics 81(5):1314.
- Rimal, A. P., S. M. Fletcher and K. H. McWatters. 2000. Contingent valuation of health risk reductions through beef irradiation. J. Food Distribution Research 31(1):249-251.
- Rimal, A. P., S. M. Fletcher and K. H. McWatters. 2000. An investigation of actual vs. intended purchase: The case of irradiated beef. Faculty Series: FS-00-04, Dept. Agric. Applied Econ., University of Georgia. 23 pp.
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