Progress 11/01/07 to 10/31/12
Outputs
OUTPUTS: An outstanding project was the formulation and evaluation using kudzu (Pueraria lobata). Although kudzu is classified by the USDA as a noxious weed/vine, it is a member of the legume family and all parts of the kudzu plant are edible. Work was completed using the flowers for a jelly product. Descriptive and consumer panels were conducted to evaluate the products, which were rated acceptable. Antioxidant activity and total phenolic content of Pueraria Lobata was also determined. The research was presented at the annual American Dietetic Association meeting. Determination of Antioxidant Activity and Total Phenolic Content of Pueraria Lobata and Evaluation of a Novel Food Product Containing Kudzu Flowers, The American Dietetic Association Food and Nutrition Conference & Expo. San Diego, California, September 26, 2011. CRIS activities included directing projects that resulted in graduate student theses and dissertations: Physical activity and fruit and vegetable consumption habits in college student smokers, social smokers, and nonsmokers (doctoral dissertation, August 2012); Design, implementation, and evaluation of a faith-based nutrition education program for African American women (doctoral dissertation, May 2012); Roles of vitamin D and calcium in cancer and diet history of vitamin D and calcium in cancer patients and participants without cancer (master's thesis, May 2012); Implementation and evaluation of the Snack Pack Project in two Mississippi Head Start Centers (doctoral dissertation, August 2011); The effectiveness of diabetes mellitus education for managing hemoglobin A1c levels in adults (master's thesis, August 2011); Formulation and sensory evaluation of gluten-free muffins containing flax (master's thesis, August 2011); An examination of family nutrition programs implemented by Mississippi State University Extension Service in Jackson public schools. (master's thesis, April 2011); A meta-analysis of school-based childhood obesity prevention programs (doctoral dissertation, December 2010); Determination of antioxidant and total phenolic content of Pueraria Lobata and evaluation of novel food products containing kudzu (doctoral dissertation, May 2010); A randomized clinical trial comparing liberalized diets and therapeutic diets in long-term-care residents (doctoral dissertation, May 2010); Implementation and evaluation of a health promotion program on university campuses (doctoral dissertation, December 2008); Formulation of a fruit slush using evaporated sweet whey (master's thesis, December 2008). Dissemination included the presentation of these projects at national and state meetings. PARTICIPANTS: Fruit and vegetable processors and faculty members/graduate students at Mississippi State University. TARGET AUDIENCES: Fruit and vegetable processing industry with potential applications for small fruit producers/processors; African American women; individuals in Mississippi with diabetes mellitus. PROJECT MODIFICATIONS: None
Impacts
An acceptable novel food product utilizing the kudzu plant was developed and evaluated, which provides the possibility for value-added opportunities. A statistical meta-analysis study of school-based childhood obesity prevention programs determined that programs based on a behavior theory with younger children less than ten years old with program duration of less than one year were more effective than other school-based obesity prevention programs.
Publications
- Lambert, L., Kim, Y.H., Molaison, E.F., and Tidwell, D.K. (2012). Dietetics students' cultural food knowledge and experiences with various cultures. Journal of Foodservice Management and Education, 6(2):6-9.
- Tidwell, D.K., and Valliant, M.W. (2011). Higher amounts of body fat are associated with inadequate intakes of calcium and vitamin D in African American women. Nutrition Research, 31:527-536.
- Valliant, M.W., Tidwell, D.K., Hallam, J.S., Wadsworth, D.D., Owens, S., and Chitwood, L.F. (2009). A Resting Metabolic Rate Equation Including Bioelectrical Impedance-Derived Lean Body Mass Provides a Better Prediction in Premenopausal African American Women Across a Spectrum of Body Mass Indices. Topics in Clinical Nutrition, 24(2):145-151.
- Murphy, T.C. (2012). Physical Activity and Fruit and Vegetable Consumption Habits in College Student Smokers, Social Smokers, and Nonsmokers (doctoral dissertation). Committee: D.K. Tidwell (chair), C.A. Briley, M.E. Hall, B.P. and Hunt, R.D. Williams, Jr. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07062012-1 14227/
- Robinson, J.N. (2012). Design, implementation, and evaluation of a faith-based nutrition education program for African American women (doctoral dissertation). Committee: D.K. Tidwell (chair), C.A. Briley (co-chair), W.N. Taylor, P. Threadgill, and R.D. Williams, Jr. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04012012-2 34854/
- Howard, G.M. (2012). Roles of vitamin D and calcium in cancer and diet history of vitamin D and calcium in cancer patients and participants without cancer (master's thesis). Committee: D.K. Tidwell (chair), C.A. Briley, and B.P. Hunt. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052012-1 52822/
- Knepple, S.M.J. (2011). Implementation and evaluation of the Snack Pack Project in two Mississippi Head Start Centers (doctoral dissertation). Committee: D.K. Tidwell (chair), C.A. Briley, B.P. Hunt, A.K. Ragsdale, and M.L. Lee. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06272011-1 82340/
- Woodyard, A.M. (2011). Formulation and sensory evaluation of gluten-free muffins containing flax (master's thesis). Committee: D.K. Tidwell (chair), M.L. Lee, and M.W. Schilling. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-1 55007/
- Farnsworth, A.R. (2011). The effectiveness of diabetes mellitus education for managing hemoglobin A1c levels in adults (master's thesis). Committee: D.K. Tidwell (chair), C.A. Briley, and M.L. Lee. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06272011-1 02436/
- Bryant, G.L. (2011). An examination of family nutrition programs implemented by Mississippi State University Extension Service in Jackson public schools. (master's thesis). Committee: D.K. Tidwell (chair), C.A. Briley, and M. Hall. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03292011-1 95112/
- Hung, L. (2010). A meta-analysis of school-based childhood obesity prevention programs (doctoral dissertation). Committee: D.K. Tidwell (chair), C.A. Briley, B.P. Hunt, M.L. Lee, and M. Hall. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11112010-1 20704/
- Burney, S.L. (2010). Determination of antioxidant and total phenolic content of Pueraria Lobata and evaluation of novel food products containing kudzu (doctoral dissertation). Committee: D.K. Tidwell (chair), C.A. Briley, P.C. Coggins, R.L. Harkess, A.F. Hood, and M.W. Schilling. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03292010-1 30857/
- Black, C.R. (2010). A randomized clinical trial comparing liberalized diets and therapeutic diets in long-term-care residents (doctoral dissertation). Committee: D.K. Tidwell (chair), C.A. Briley, M.J. Mixon, W.L. Dodson, and S.L. Worthy. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03282010-1 80350/
- Lee, M.L. (2008). Implementation and evaluation of a health promotion program on university campuses (doctoral dissertation). Committee: D.K. Tidwell (chair), B.P. Hunt (co-chair), C.A. Briley, J.M. Clary, M.J. Mixon, and W.B. Mikel. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-1 70512/
- Johnson, R.C. (2008). Formulation of a fruit slush using evaporated sweet whey (master's thesis). Committee: D.K. Tidwell (chair), J.L. Silva (co-chair), and M.W. Schilling. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-1 35941/
- Woodyard, A.M., Tidwell, D.K., Schilling, M.W., Lee, M.L., and Burney, L. (2012). Formulation and sensory evaluation of gluten-free muffins containing flax. Journal of the Academy of Nutrition and Dietetics, 112(Suppl. 3):A61.
- Black, C.R., Tidwell, D.K., Worthy, S.L., Briley, C.A., Dodson, W.L., and Mixon, M.J. (2011). A randomized clinical trial comparing liberalized diets and therapeutic diets in long-term-care residents. Journal of the American Dietetic Association, 111(Suppl.):A31.
- Burney, S.L., Tidwell, D.K., Hood, A.F., Schilling, M.W., Harkness, R.L., and Briley, C.A. (2011). Determination of Antioxidant Activity and Total Phenolic Content of Pueraria Lobata and Evaluation of a Novel Food Product Containing Kudzu Flowers. Journal of the American Dietetic Association, 111(Suppl.):A67.
- Hung, L., Tidwell, D.K., Hall, M., Lee, M.L., Briley, C.A., and Hunt, B.P. (2011). A Meta-Analysis of School-Based Childhood Obesity Prevention Programs. Journal of the American Dietetic Association, 111(Suppl.):A67.
- Burney, S.L., Tidwell, D.K., Hood, A.F., Schilling, M.W., Coggins, P.C., and Briley, C.A. (2010). Formulation and Evaluation of Vegetable Dips containing Dried Kudzu (Pueraria lobata) or Spinach (Spinacea oleracea) Leaves. Institute of Food Technologists Technical Abstracts 2010.
- Tidwell, D.K., and Valliant, M.W. (2009). Folate is Inversely Related to Body Fat in African-American Women. Journal of The American Dietetic Association, 109(Suppl. 3), A-27.
- Johnson, R.C., Tidwell, D.K., Schilling, M.W., Silva, J.L., and Kim, T. (2009). Formulation of a fruit slush using evaporated sweet whey. Institute of Food Technologists Technical Abstracts 2009.
- Lee, M.L., Tidwell, D.K., and Clary, J.M. (2008). Implementation and Evaluation of Mississippi In Motion on University Campuses. Journal of the American Dietetic Association, 108(9), A-91.
|
Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Jelly was formulated and evaluated using kudzu (Pueraria lobata). Although kudzu is classified by the USDA as a noxious weed/vine, it is a member of the legume family and all parts of the kudzu plant are edible. Work was completed using the flowers for a jelly product. Descriptive and consumer panels were conducted to evaluate the products, which were rated acceptable. Antioxidant activity and total phenolic content of Pueraria Lobata was also determined. The research was presented at the annual American Dietetic Association meeting: Burney, S. Lynn, Tidwell, Diane K., Hood, Anna F., Schilling, M. Wes, Harkness, Richard L., Briley, Chiquita A. Determination of Antioxidant Activity and Total Phenolic Content of Pueraria Lobata and Evaluation of a Novel Food Product Containing Kudzu Flowers. The American Dietetic Association Food and Nutrition Conference & Expo. San Diego, California, September 26, 2011. A manuscript is in progress and will be submitted to an appropriate peer-reviewed journal for publication. PARTICIPANTS: Fruit and vegetable processors and faculty members/graduate students at Mississippi State University. TARGET AUDIENCES: Fruit and vegetable processing industry with potential applications for small fruit producers/processors. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
An acceptable novel food product utilizing the kudzu plant was developed and evaluated, which provides the possibility for value-added opportunities.
Publications
- Burney, S.L., Tidwell, D.K., Hood, A.F., Schilling, M.W., Harkness, R.L., Briley, C.A. 2011. Determination of antioxidant activity and total phenolic content of Pueraria Lobata and evaluation of a novel food product containing kudzu flowers. Journal of the American Dietetic Association. 111(Suppl.):A67.
|
Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Fresh sweet whey leftover from the cheese-making process was obtained from the MSU Dairy Manufacturing Plant and used to develop acceptable whey-blueberry slush beverage products. Whey was concentrated in a vacuum evaporator to increase the concentration of soluble solids. Blueberries grown in Mississippi and the blueberry juice, small amounts of cherry concentrate and sucralose, and ice were combined in varying combinations to develop acceptable formulations while utilizing a maximum amount of whey. The objective was to make a slush product with a maximum volume of cheese whey and minimum amounts of fruit and be acceptable to consumers. The MSU IRB approved all protocol pertaining to subjects. Each subject provided written, informed consent to participate. A pre-selected sensory panel tasted initial slush products to evaluate appearance, flavor and overall acceptability. No difference (p>0.05) was detected between the whole blueberries and blueberry juice; therefore, whole blueberries were utilized since juice is more expensive due to additional processing necessary to extract the juice. Products from each formulation series with highest acceptability scores were used for consumer testing (n=6 products). Consumer testing was performed using sensory panels. A randomized complete block design with three replications (n>50 per replication) was used to determine differences within each treatment among replications. Sensory analyses indicated favorable results from consumers. The final formulation rated best-liked overall included whey, whole blueberries, cherry juice, sucralose and ice, mixed in a blender until consistency of a slushy drink. The product freezes well. Chemical analyses of antioxidant activity, pH, total phenolics, and proximates were conducted. Antioxidant activity was present; total phenolics in the products had minimal nutritional added value. The pH mean of 4.2 at 48-hr storage indicated safe pH levels. Proximate analysis was determined for formulations with the 2 highest concentrations of whey and whole blueberries since their sensory acceptability scores were equal to or greater than the other treatments. Proximate results were predominantly moisture (90%), protein content was minimal at 1%, carbohydrate was higher (7%) due to lactose in whey and other sugars from blueberries and cherry concentrate. Amounts of fat, fiber and ash were negligible at <1%. The alternative sweetener, sucralose, used to sweeten the products kept the kcal low (34-38 kcal/100g). A problem with conducting the study was that it was difficult carrying/transporting the liquid whey from the Dairy Plant to the Processing Laboratory to evaporate it, and then carrying the evaporated liquid whey to the laboratory for product formulation. Originally we wanted to evaporate and then dry the whey and use powdered whey but the spray dryer would not work. Using the evaporated whey was cumbersome but acceptable products were developed. It would be very helpful to have the evaporator located in the Dairy Plant. The other project involves utilizing kudzu (Pueraria lobata). Work has begun using the flowers for a jelly product and kudzu root starch as a thickener. PARTICIPANTS: Dairy industry members, fruit processors, and faculty members/graduate students at Mississippi State University. TARGET AUDIENCES: Dairy processing industry with potential applications for fruit processors. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Acceptable whey-blueberry slush products were developed using evaporated sweet whey leftover from the cheese-making process. The product freezes well and consumers gave favorable ratings. It would be economically beneficial to utilize the discarded whey into products acceptable to consumers.
Publications
- Johnson, Reginald Carl Sean. 2008. Formulation of a Fruit Slush Using Evaporated Sweet Whey. M.S. Thesis, Department of Food Science, Nutrition and Health Promotion, Mississippi State University, December. Online publication: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-1 35941/
|