Progress 10/01/11 to 09/30/16
Outputs
Target Audience:
Nothing Reported
Changes/Problems:The PI for this project left NMSU prior to the scheduled end date. No further data to report. What opportunities for training and professional development has the project provided?
Nothing Reported
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?
The PI for this project left NMSU prior to the scheduled end date. No further data to report.
Publications
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:
Nothing Reported
Changes/Problems:The PI for this project left NMSU prior to the scheduled end date. No further data to report. What opportunities for training and professional development has the project provided?
Nothing Reported
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?
The PI for this project left NMSU prior to the scheduled end date. No further data to report.
Publications
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:
Nothing Reported
Changes/Problems:The PI for this project left NMSU prior to the scheduled end date. No further data to report. What opportunities for training and professional development has the project provided?
Nothing Reported
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?
The PI for this project left NMSU prior to the scheduled end date. No further data to report.
Publications
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? One undergraduate student assisted with the microbial evaluations of the fruits and vegetables during Summer, 2014. 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? Additional evaluations of the organic versus nonorganic fruits and vegetables are planned during Spring, 2015 to increase the data collected and determine potential effects of season on those microbial loads.
Impacts
What was accomplished under these goals?
Organic and nonorganic fruits and vegetables purchased from local grocery stores were evaluated for total aerobic, total coliform and total mold/yeast loads using a swab method. Six types of organic fruits (apples, bananas, oranges, pears, strawberries and tomatoes) and six types of organic vegetables (broccoli, carrots, green onions, lettuce, mushrooms and potatoes) were purchased from each of three stores. Comparable nonorganic products were also purchased from three stores. All products were purchased in one day and stored at 22oC for no more than 18 hours prior to evaluation. Total aerobic counts (APC) for fruits tended to be similar for organic (O) and nonorganic (NO) products. Organic fruits had slightly higher APC loads for bananas (O=6.5x102 CFU/50 cm2, NO=2.5x102 CFU/50 cm2), pears (O=3.1x102 CFU/50 cm2, NO=1.3x102 CFU/50 cm2), strawberries (O=1.1x104 CFU/50 cm2, NO=3.5x103 CFU/50 cm2) and tomatoes (O=2.7x104 CFU/50 cm2, NO=1.9x103 CFU/50 cm2). Nonorganic fruits had slightly higher APC loads for apples (O=1.5x102 CFU/50 cm2, NO=2.3x102 CFU/50 cm2) and oranges (O=1.9x102 CFU/50 cm2, NO=2.2x102 CFU/50 cm2). Coliform loads were low in all fruits. Organic fruits had slightly lower coliform loads for apples (O=0 CFU/50 cm2, NO=8.3 CFU/50cm2), bananas (O=21 CFU/50 cm2, NO=22 CFU/50 cm2), pears (O=0 CFU/50 cm2, NO=0.83 CFU/50 cm2) and strawberries (O=21 CFU/50 cm2, NO=30 CFU/50 cm2). Coliform loads for organic tomatoes (44 CFU/50 cm2) were much lower than those for nonorganic tomatoes (640 CFU/50 cm2) while coliform loads for organic oranges (43 CFU/50 cm2) were higher than those for nonorganic oranges (0.83 CFU/50 cm2). Mold/yeast loads for organic apples (O=8.1x101 CFU/50 cm2, NO=1.1x101 CFU/50 cm2), bananas (O=2.0x102 CFU/50 cm2, NO=7.8x101 CFU/50 cm2), oranges (O=3.6x102 CFU/50 cm2, NO=1.8x102 CFU/50 cm2), pears (O=1.5x103 CFU/50 cm2, NO=5.2x101 CFU/50 cm2), strawberries (O=1.5x104 CFU/50 cm2, NO=1.4x104 CFU/50 cm2) and tomatoes (O=1.5x103 CFU/50 cm2, NO=1.0x102 CFU/50 cm2) were higher than those for their nonorganic counterparts. Microbial loads for vegetables tended to be higher for organic compared to nonorganic products. Organic vegetables had slighlty higher APC loads for broccoli (O=6.6x105 CFU/50 cm2, NO=1.7x105 CFU/cm2), carrots (O=4.0x105 CFU/cm2, NO=2.3x105 CFU/50 cm2), green onions (O=6.9x105 CFU/50 cm2, NO=6.6x105 CFU/cm2), lettuce (O=2.2x105 CFU/cm2, NO=1.7x105 CFU/50 cm2), mushrooms (O=1.2x106 CFU/50 cm2, NO=1.0x106 CFU/50 cm2) and potatoes (O=5.3x105 CFU/cm2, NO=4.6x105 CFU/50 cm2). Organic products had slightly higher coliform loads for broccoli (O=2.2x104 CFU/50 cm2, NO=1.0x104 CFU/50 cm2) and green onions (O=1.5x105 CFU/50 cm2, NO=1.4x105 CFU/50 cm2) but lower coliform loads for carrots (O=2.2x104 CFU/50 cm2, NO=3.2x104 CFU/50 cm2), lettuce (O=4.8x103 CFU/50 cm2, NO=8.5x103 CFU/50 cm2), mushrooms (O=3.7x103 CFU/50 cm2, NO=4.3x103 CFU/50 cm2) and potatoes (O=1.2x104 CFU/50 cm2, NO=6.1x104 CFU/50 cm2). Organic products had slighlty lower mold/yeast loads for carrots (O=9.2x103 CFU/50 cm2, NO=2.0x104 CFU/50 cm2) and lettuce (O=1.9x103 CFU/50 cm2, NO=2.0x103 CFU/50 cm2) and higher mold/yeast loads for broccoli (O=2.6x104 CFU/cm2, NO=1.2x104 CFU/50 cm2), green onions (O=6.3x103 CFU/50 cm2, NO=4.9x103 CFU/50 cm2), mushrooms (O=1.4x105 CFU/50 cm2, NO=1.1x105 CFU/50 cm2) and potatoes (O=6.7x103 CFU/50 cm2, NO=1.9x103 CFU/50 cm2).
Publications
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project involving development and evaluation of chocolate gluten, soy and lactose free protein bars was a thesis research project conducted by a graduate student in the Department of Family and Consumer Sciences. Several undergraduates also assisted in conducting the sensory evaluation of the products. Undergraduate students in the Department of Family and Consumer Sciences were responsible for designing the research projects involving the brownies, yeast breads and crackers containing cottonseed flour and then developing and evaluating the products.Sensory evaluation of the products was conducted during a poster presentation session in which each student was required to prepare a poster about their project and then discuss their projects with consumers participating in the sensory evaluation of the products. How have the results been disseminated to communities of interest? A thesis detailing the project involving development and evaluation of the gluten, soy and lactose-free chocolateprotein bars was completed in May, 2013. A poster presentation of the projects involving development and evaluation of brownies, yeast breads and crackers containing cottonseed flour was completed in July, 2013. An abstract of the thesis project involving development and evaluation of the protein bars is being prepared forsubmission for a possible poster presentation at several professional meetings including the Institute of Food Technologists. What do you plan to do during the next reporting period to accomplish the goals? A project involving development and evaluation of a protein fortified chocolate gelato is nearing completion. Gelatos were fortified with whey protein concentrate to obtain carbohydrate to protein ratios of 3:1, 2:1 and 1:1 and then evaluated for color, mix viscosity, water activity, sugar content, melt time, and sensory properties. A project involving pressure canning of red chile sauce is underway. Red chile sauce prepared from dried red chile was canned using home canning methodsand then processed at 15 pounds pressure for 26, 35 and 44 minutes. Samples are being tested for color, viscosity, water activity, pH and microbial properties at 0, 5, 30 and 60 days of storage under ambient conditions.
Impacts
What was accomplished under these goals?
Gluten, soy and lactose-free chocolate protein-type bars containing 100% whey protein isolate, 50% whey protein isolate/50% cottonseed protein isolate and 100% cottonseed protein isolate were developed and evaluated for color using Hunter L, a, b and L, C, h color space values, texture using shear values, nutritional properties and water activity. Sensory evaluation was conducted using a Food Action Rating (FACT) scale. Treatments had little effect on physical characteristics. All bars were dark, dull and yellow-red in hue. Shear values ranged from 1091.2 g force to 1374.2 g force. Water activity ranged from 0.8138 to 0.8466. All three treatments contained 35-36% of the Daily Value for protein and a carbohydrate to protein ratio of 3:1, indicating they could be an acceptable form of post-exercise protein/carbohydrate supplementation. Each treatment was rated as acceptable with a FACT scale rating falling between "I would frequently eat this" and I like this and would eat it now and then." Results of the study indicated development of protein bars containing cottonseed protein isolate was successful and positively perceived by consumers. Further research on incorporation of cottonseed protein isolate into protein bars is recommended. Formulas for brownies containing cottonseed flour (100% cottonseed flour, 50% cottonseed flour/50% all purpose flour and 100% all purpose flour) were developed and evaluated for color using L,C, h color space values, volume, texture using shear values and sensory properties using a FACT scale. Brownies were prepared in miniature muffin pans to help compensate for problems with structure and baking properties previously seen in cookies and cakes made with cottonseed flour. Results indicated brownies containing 100% cottonseed flour were slightly lighter, more red and more yellow than brownies made with 100% all purpose flour. Brownies made with 50% cottonseed flour/50% all purpose flour were slightly softer and more symmetrical but had lower volume than samples made with either 100% cottonseed flour or 100% all purpose flour. Sensory evaluation indicated both the 100% all purpose flour and 50% cottonseed flour/50% all purpose flour treatments were rated as "I would frequently eat this" while the sample made with 100% cottonseed flour was rated as "I like this and would eat it now and then." Yeast breads containing 25% cottonseed flour and 50% cottonseed flour in place of all purpose flour were evaluated for color using L, C, h color space values, volume, texture using shear values and sensory properties using a FACT scale. Results indicated cottonseed flour may have a negative effect on yeast fermentation. Yeast breads containing either 25% or 50% cottonseed flour were darker, duller and more red than bread made with 100% all purpose flour. Yeast bread containing 50% cottonseed flour had a much lower volume while bread made with 25% cottonseed flour had a slightly greater volume compared to that made with 100% all purpose flour but both treatments containing cottonseed flour were much harder than bread made with 100% all purpose flour. Sensory evaluation indicated bread made with either 25% or 50% cottonseed flour was rated as "I like this and would eat it now and then" while that made with 100% all purpose flour was rated as "I would frequently eat this." Formulas for crackers containing cottonseed flour (100% cottonseed flour, 50% cottonseed flour/50% tapioca flour and 100% tapioca flour) were developed and evaluated for color using L, C, h color space values, texture using shear values and sensory properties using a FACT scale. Results indicated crackers made with either 100% cottonseed flour or 50% cottonseed flour/50% tapioca flour were darker, greener, less yellow and harder than those made with 100% tapioca flour. Crackers made with 50% cottonseed flour/50% tapioca flour were rated as "I like this and would eat it now and then." Crackers made with 100% tapioca flour were rated as "I would eat this if available but would not go out of my way" while those made with 100% cottonseed flour were rated "I don't like this but would eat it on occasion."
Publications
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2013
Citation:
Waldrip, K. 2013. Development of a gluten, soy and lactose-free protein bar using gossypol-free cottonseed protein isolate. M.S. Thesis, New Mexico State University, Las Cruces, NM.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Three types of cornbread made with blue cornmeal plus all purpose flour (AP), pastry flour (P) or a combination of all purpose/pastry flour (AP/P) were evaluated for exterior and interior color, standing height, texture properties (hardness, fracturability, springiness, cohesiveness, gumminess, chewiness) and consumer acceptability. A red chile sauce made with 50% tomato sauce and 50% chile puree was acidified with either lemon juice, lime juice or distilled white vinegar to lower the pH to 4.2 or below. The three treatments were hot packed and canned with the boiling water method. Viscosity, color (Hunter L, a, b and L, C, h color values), total solids, water activity, pH and titratable acidity (citric acid content) were evaluated on storage days 0, 5, 30 and 60. The chile sauce was evaluated for total aerobic, Escherichia coli, coliform and mold/yeast counts on storage days 5, 30 and 60. Although statistically significant differences were detected between the chile sauce made with lime juice and distilled white vinegar (p=0.001), there were no practical differences between the total solids contents of the lime juice (9.2 oBrix), lemon juice (9.1 oBrix) or distilled white vinegar (8.9 oBrix) treatments regardless of storage day. Water activities of the lemon juice (0.991), lime juice (0.991) and distilled white vinegar (0.990) treatments were similar. The pH values for all treatments were below 4.00. Percent citric acid was similar for lemon juice (0.085%), lime juice (0.086%) and distilled white vinegar (0.090%). Viscosities were also similar for the lemon juice (608 cps), lime juice (576 cps) and distilled white vinegar (655 cps) treatments. All three treatments of chile sauce had a similar dark, dull, reddish orange color regardless of the storage day. Regardless of treatment, all chile sauces became darker, duller and less orange as the number of storage days increased. Cottonseed flour based cookies (chocolate, chocolate chip, peanut butter and oatmeal) were evaluated for color, shear and spread ratio. Cookies were also evaluated by consumers for color, flavor, texture and overall acceptability using an 8 point hedonic scale. Cookies were evaluated by 57 to 60 consumers per cookie type. 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 inclusion of a student-run food company in the curriculum for the B.S. in Food Science and Technology has given students a hands-on learning environment in which to apply the principles of food science and technology to the real-life production of food products. Upon graduation, students in the program will have at least some experience in all aspects of a food manufacturing company which they can then take with them into their jobs. Products sold through the ACES in the Hole label will also generate income which can be used to enhance and improve the FSTE program. The processing facility for ACES in the Hole Foods was approved by the New Mexico Environment Department in October, 2012 and full production began at that time. The company is currently producing and selling gelato and sorbet. More than 25 different gelato/sorbet flavors have been developed and are being sold in pints as well as by the scoopful. More than 20 gallons of gelato/sorbet were produced for the Hotel, Restaurant and Tourism Management (HRTM) 100 West restaurant during the Fall, 2012 semester.
Publications
- Cobb E. 2012. Effect of three different acidifiers on quality and safety characteristics of red chile sauce canned with the boiling water method. M.S. Thesis, Department of Family and Consumer Sciences, New Mexico State University.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: A dry brownie mix containing bhut jolokia chile was developed at the request of the NMSU Chile Institute. A series of experiments were conducted to evaluate the quality characteristics of base formulations prepared with granulated sugar and various types and levels of flour (all purpose, cake), cocoa (light, dark), and leavening agent (baking soda, baking powder). Prepared brownies were evaluated for L, a, b and L, C, h color values, standing height and shear properties. Products prepared with cake flour had inadequate structure and tended to fall in the middle. Higher levels of dark cocoa were associated with darker and redder color values and products appeared "burned" when visually evaluated. Addition of baking powder resulted in over-leavening. Based on the results, a final formulation containing granulated sugar, all purpose flour, a combination of 60% light and 30% dark cocoa, and baking soda was then used to determine the most appropriate level of chile for the product. Levels of bhut jolokia chile tested were one-eighth teaspoon (0.3 grams), one-fourth teaspoon (0.6 grams) and one-half teaspoon (1.2 grams). Batches of brownies containing the three levels of bhut jolokia chile were prepared and evaluated by an untrained consumer sensory panel using a Food Action Rating Scale. Average ratings for the products were 6.59 (0.3 g chile), 6.43 (0.6 g of chile) and 6.40 (1.2 g chile). All three product ratings corresponded to a rating between "I would frequently eat this" and "I like this and would eat it now and then." Based on data collected, comments from sensory panelists and the opinions of the NMSU Chile Institute personnel, the final product composition included granulated sugar, all purpose flour, a 50/50 combination of light and dark cocoa, baking soda, and dark chocolate chips. Vanilla-based gelatos containing Heritage 6-4, cayenne or bhut jolokia chile powder were developed and evaluated. Type of chile powder had little effect on the physical properties of the base mix (viscosity, total solids) or finished gelatos (melt time, overrun, total solids). Base mix and finished gelato made with Heritage 6-4 was yellow-orange in color while products containing bhut jolokia were slightly yellow-green. An untrained consumer sensory panel also evaluated the products using a Food Action Rating Scale. Gelato made with Heritage 6-4 was rated an average of 7.05 (I would frequently eat this) while that made with cayenne was rated an average of 6.54 (I like this and would eat it now and then). Gelato made with bhut jolokia was rated an average of 5.46 (I would eat this if available but would not go out of my way). 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 inclusion of a student-run food company in the curriculum for the B.S. in Food Science and Technology will give students a hands-on learning environment in which to apply the principles of food science and technology to the real-life production of food products. Upon graduation, students in the program will have at least some experience in all aspects of a food manufacturing company which they can then take with them into their jobs. Products sold through the ACES in the Hole label will also generate income which can be used to enhance and improve the FSTE program.
Publications
- Padilla S. 2011. Product development: Chile gelato. M.S. Thesis, Dept. of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM.
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