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Characterization Of Acorn Meal

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M
michaelsabrin

My presentation of my Master's thesis research project developing a novel flour from acorns to make foods healthier while maintaining acceptability.

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Characterization of Acorn Meal By Michael Sabrin Major Professor: Dr. Ruthann Swanson Committee: Dr. James Hargrove Dr. Rebecca Mullis
Overview ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Introduction ,[object Object],[object Object],[object Object],[object Object],[object Object]
Problem ,[object Object],[object Object]
Research Objectives ,[object Object],[object Object],[object Object]
Projected Outcome ,[object Object],[object Object]
Review of Literature
Acorns ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Acorns ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Kobs, 2008
Phenolics
Phenolics ,[object Object],[object Object],[object Object]
Phenolic Acids in Acorns ,[object Object],[object Object],[object Object],[object Object]
Phenols in Acorns ,[object Object],[object Object],[object Object],[object Object]
Phenols in Foods ,[object Object],[object Object],[object Object],[object Object],[object Object]
Phenolics’ Influence on Health ,[object Object],[object Object],[object Object],[object Object]
Anti-oxidation Reactivity ,[object Object],[object Object],[object Object],[object Object],[object Object]
Cardio-Protective Pathways ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Cardio-Protective Studies ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Yeh et. al. (2009) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Yeh et. al. (2009) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Down regulation of PAI-1 Gene ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Down regulation of PAI-1 Gene ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Phenols and Cancer ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Cancer Preventive Pathways ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Phenol Induced Apoptosis of Cancer Cells ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
DNA Fragmentation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
DNA Fragmentation ,[object Object],[object Object],[object Object]
Reduction in Risks by Phenols ,[object Object],[object Object],[object Object],[object Object],[object Object]
Characterizing Novel Flours ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Physical and Chemical Characteristics ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Gaines, 2004; Ram & Singh, 2004; Roccia et al., 2006; Zhang et al., 2007; Donelson, Gaines, & Finney, 2000
Physical and Chemical Characteristics ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Baixauli, Salvador, & Fiszman, 2008; Donelson, Gaines, & Finney, 2000 Gaines, 2004; Ram & Singh, 2004; Roccia et al., 2006; Zhang et al., 2007
Proximate Analysis ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Food Application for Acorn Meal ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Instrumental Tests ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Sensory Tests ,[object Object],[object Object],[object Object],[object Object],[object Object],Meilgaard et al., 2006).
Statistical Analysis ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Acorn Meal Tests
Experimental Design 3 flours x 3 replications Particle size 4 flours x 3 replications Solvent retention capacity 4 flours x 3 replications pH of flours 4 flours x 3 samples x 3 replications Color analysis of flours 2 samples x 2 replications Fatty acid profile 2 samples x 2 replications Proximate composition Flour Tests Factors Test Type
Acorn Meal Tests ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Proximate Analysis
Fatty Acid Profile
Acorn Meal Tests ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Meal Color
Acorn Meal Tests ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
pH
Particle Size
Acorn Meal Tests ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
SRC
Muffin Tests
Muffin Formulas ,[object Object],[object Object],[object Object],[object Object]
Muffin Formula
Factorial Design of Muffin Tests 3 formulas x 3 samples x 3 replications Muffin standing height 3 formulas x 3 samples x 3 replications Muffin TPA 3 formulas x 3 samples x 3 replications aW of muffins 3 formulas x 3 samples x 3 replications Specific gravity muffin batter 3 formulas x 3 samples x 3 replications pH of muffin batter 3 formulas x 3 samples x 3 replications Color of muffins interior/exterior Muffin Tests Factors Test Type
Muffin Color ,[object Object]
Muffin pH ,[object Object],[object Object],[object Object]
Muffin Specific Gravity ,[object Object],[object Object],[object Object]
Muffin Water Activity ,[object Object],[object Object],[object Object],[object Object]
Texture Analysis ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Muffin TPA
Muffin Standing Height ,[object Object],[object Object],[object Object]
Muffin Total Phenolics ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Acorn Muffin Differences ,[object Object],[object Object],[object Object],[object Object],[object Object]
Cookie Tests
Cookie Formula ,[object Object],[object Object],[object Object],[object Object],[object Object]
Cookie Formula
Cookie Tests 2 formulas x 130 panelists Consumer panel 3 formulas x 3 samples x 9 puncture x 3 replications Cookie probing 3 formulas x 3 samples x 3 replications aW of cookies 3 formulas x 3 samples x 3 replications Cookie spread 3 formulas x 3 samples x 3 replications Specific gravity cookie dough 3 formulas x 3 samples x 3 replications pH of cookie dough 3 formulas x 3 samples x 3 replications Color analysis of cookies Cookie Tests Factors Test Type
Cookie Color ,[object Object]
Cookie pH ,[object Object]
Specific Gravity ,[object Object]
Spread Factor ,[object Object],[object Object],[object Object]
Water Activity ,[object Object]
Texture Analysis ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Cookie Texture
Cookies Total Phenolics ,[object Object]
Consumer Sensory Panel ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Consumer Sensory Panel ,[object Object],[object Object],[object Object],[object Object]
Acceptability
Major Acorn Cookie Differences ,[object Object],[object Object],[object Object],[object Object],[object Object]
Panelists’ Survey of Importance of Health Claims when Purchasing Food
Health Claim Survey ,[object Object],[object Object]
Conclusion ,[object Object],[object Object],[object Object],[object Object],[object Object]
Future Research ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
References ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Ref. Cont. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Ref. Cont. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Ref. Cont. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Ref. Cont. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Acknowledgements ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Questions??

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Characterization Of Acorn Meal

  • 1. Characterization of Acorn Meal By Michael Sabrin Major Professor: Dr. Ruthann Swanson Committee: Dr. James Hargrove Dr. Rebecca Mullis
  • 2.
  • 3.
  • 4.
  • 5.
  • 6.
  • 8.
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  • 38. Experimental Design 3 flours x 3 replications Particle size 4 flours x 3 replications Solvent retention capacity 4 flours x 3 replications pH of flours 4 flours x 3 samples x 3 replications Color analysis of flours 2 samples x 2 replications Fatty acid profile 2 samples x 2 replications Proximate composition Flour Tests Factors Test Type
  • 39.
  • 42.
  • 44.
  • 45. pH
  • 47.
  • 48. SRC
  • 50.
  • 52. Factorial Design of Muffin Tests 3 formulas x 3 samples x 3 replications Muffin standing height 3 formulas x 3 samples x 3 replications Muffin TPA 3 formulas x 3 samples x 3 replications aW of muffins 3 formulas x 3 samples x 3 replications Specific gravity muffin batter 3 formulas x 3 samples x 3 replications pH of muffin batter 3 formulas x 3 samples x 3 replications Color of muffins interior/exterior Muffin Tests Factors Test Type
  • 53.
  • 54.
  • 55.
  • 56.
  • 57.
  • 59.
  • 60.
  • 61.
  • 63.
  • 65. Cookie Tests 2 formulas x 130 panelists Consumer panel 3 formulas x 3 samples x 9 puncture x 3 replications Cookie probing 3 formulas x 3 samples x 3 replications aW of cookies 3 formulas x 3 samples x 3 replications Cookie spread 3 formulas x 3 samples x 3 replications Specific gravity cookie dough 3 formulas x 3 samples x 3 replications pH of cookie dough 3 formulas x 3 samples x 3 replications Color analysis of cookies Cookie Tests Factors Test Type
  • 66.
  • 67.
  • 68.
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  • 77.
  • 78. Panelists’ Survey of Importance of Health Claims when Purchasing Food
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Editor's Notes

  1. Functional ingredients that positively influence health beyond normal life functions. Acorn High in phenolic compounds which is the major reason to consider it a functional ingredient.