C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-t... more C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-trim in water is a hydrocolloid biopolymer. The linear and non-linear rheological properties of dispersions of C-trim biopolymers were investigated. The linear viscoelastic behaviours for C-trim dispersions were dependent on the β-glucan that C-trim contained. The C-trim20 and C-trim30, which have about 20% and 30% β-glucan, respectively, exhibited more fluid-like behaviours. The C-trim50 and C-trim95, which contain about 50% and 95% β-glucan, respectively, showed solid viscoelastic properties. The power law model fitting, as well as spectra, for the linear dynamic frequency sweep and stress relaxation of C-trim dispersions, suggested that the C-trim dispersions were composed of physical entanglement networks instead of chemical cross ones. The non-linear steady shearing studies for C-trim dispersions indicated that all four of the C-trim dispersions exhibited shear-thinning behaviours, which could be best described by the power law model.
... Higher antioxidant activities in ethanol extracts compared with water have also been reported... more ... Higher antioxidant activities in ethanol extracts compared with water have also been reported in microwave irradiated pistachio hulls (Goli, Barzegar, & Sahari, 2005). This suggests that 100% ethanol may select for those compounds that have high antioxidant activity. ...
To determine the effects of partial replacement of fat and flour in f oods with Z-Trim corn and o... more To determine the effects of partial replacement of fat and flour in f oods with Z-Trim corn and oat fibers, brownies and ground beef pa tties containing Z-Trim were evaluated for flavor and texture characteristics. A cake-like brownie formulation containing 26% fat (control) was pre- pared with 0, 25, 50, 75, and 100% fat repl acement using four levels of
Either linoleic acid hydroperoxide (LOOH) or methyl linoleate hydroperoxide react anaerobically w... more Either linoleic acid hydroperoxide (LOOH) or methyl linoleate hydroperoxide react anaerobically with either α-tocopherol (TOH) or its model compound-2,2,5,7,8-pentamethyl-6-hydroxychroman (COH)-to form principally an addition compound of the two reactants. The reaction can be catalyzed either by 1.28 X 10−5 M Fe(III) or by proflavin (0.01%) sensitized by visible light. The presence of air in the reaction terminates the addition, and
Journal of the Science of Food and Agriculture, 2014
Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are ... more Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of chia-oat composites, dough, and cookies. These composites had improved water-holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using chia-OBC or chia-WOF composites. There was a decrease in the cookie diameter, and increases in the height of cookies and dough hardness using 20% Chia- Nutrim composite. These fine-particle chia-oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing chia-oat composites can be considered a health-promoting functional food.
Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed o... more Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The predominant fatty acids present were linoleic, oleic, palmitic, and stearic. Significant differences were observed among the cultivars for stearic, oleic, linoleic, and gadoleic acid content of oil. Low linolenic acid levels were observed (<1%). The tocopherol content of the oils ranged from 27.1 to 75.1 microg/g of oil for alpha-tocopherol, from 74.9 to 492.8 microg/g for gamma-tocopherol, and from 35.3 to 1109.7 microg/g for delta-tocopherol. The study showed potential for pumpkin seed oil from all 12 cultivars to have high oxidative stability that would be suitable for food and industrial applications, as well as high unsaturation and tocopherol content that could potentially improve the nutrition of human diets.
... Coconut custard spread For the spread, the proportional amounts of Oatrim gel and coconut cre... more ... Coconut custard spread For the spread, the proportional amounts of Oatrim gel and coconut cream (control, 500 g) were as follows: 60% (gel 300 g, coconut cream 200 g); 80% (gel 400 g, coco-nut cream 100 g); 100% (gel 500 g, coconut cream 0 g). The exact ingredient ...
... fat replacer. The textural attributes of the hydrocolloid on the produced cheeses were analyz... more ... fat replacer. The textural attributes of the hydrocolloid on the produced cheeses were analyzed by instrumental techniques and sensory panels and the interrelationships among the instrumental, sensory, and composition attributes were examined utilizing Pearson product ...
The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior o... more The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact on a number of industrial processes including those in the food industry. Various nonlinear VE models have been developed over the years and evaluated for petroleum-based polymers, however, our understanding of the nonlinear VE behavior of
... David G. Stevenson a , Corresponding Author Contact Information , E-mail The Corresponding Au... more ... David G. Stevenson a , Corresponding Author Contact Information , E-mail The Corresponding Author , George E. Inglett a , Diejun Chen a ... SCD extraction has previously been reported to be poor at extracting phenolic compounds from pistachio hulls (Goli, Barzegar, & Sahari ...
... of the enzymatic hydrolysis, the enzyme was inac-tivated; eg, by passing the mixture through ... more ... of the enzymatic hydrolysis, the enzyme was inac-tivated; eg, by passing the mixture through a steam injection cooker at a ... My personal thanks for the technical assistance of Greg Friestad, Harold Griffin, Mike Jakoby, Gary Kuzniar, Sean Mellican, Ron Montgomery, Paulette ...
C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-t... more C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-trim in water is a hydrocolloid biopolymer. The linear and non-linear rheological properties of dispersions of C-trim biopolymers were investigated. The linear viscoelastic behaviours for C-trim dispersions were dependent on the β-glucan that C-trim contained. The C-trim20 and C-trim30, which have about 20% and 30% β-glucan, respectively, exhibited more fluid-like behaviours. The C-trim50 and C-trim95, which contain about 50% and 95% β-glucan, respectively, showed solid viscoelastic properties. The power law model fitting, as well as spectra, for the linear dynamic frequency sweep and stress relaxation of C-trim dispersions, suggested that the C-trim dispersions were composed of physical entanglement networks instead of chemical cross ones. The non-linear steady shearing studies for C-trim dispersions indicated that all four of the C-trim dispersions exhibited shear-thinning behaviours, which could be best described by the power law model.
... Higher antioxidant activities in ethanol extracts compared with water have also been reported... more ... Higher antioxidant activities in ethanol extracts compared with water have also been reported in microwave irradiated pistachio hulls (Goli, Barzegar, & Sahari, 2005). This suggests that 100% ethanol may select for those compounds that have high antioxidant activity. ...
To determine the effects of partial replacement of fat and flour in f oods with Z-Trim corn and o... more To determine the effects of partial replacement of fat and flour in f oods with Z-Trim corn and oat fibers, brownies and ground beef pa tties containing Z-Trim were evaluated for flavor and texture characteristics. A cake-like brownie formulation containing 26% fat (control) was pre- pared with 0, 25, 50, 75, and 100% fat repl acement using four levels of
Either linoleic acid hydroperoxide (LOOH) or methyl linoleate hydroperoxide react anaerobically w... more Either linoleic acid hydroperoxide (LOOH) or methyl linoleate hydroperoxide react anaerobically with either α-tocopherol (TOH) or its model compound-2,2,5,7,8-pentamethyl-6-hydroxychroman (COH)-to form principally an addition compound of the two reactants. The reaction can be catalyzed either by 1.28 X 10−5 M Fe(III) or by proflavin (0.01%) sensitized by visible light. The presence of air in the reaction terminates the addition, and
Journal of the Science of Food and Agriculture, 2014
Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are ... more Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of chia-oat composites, dough, and cookies. These composites had improved water-holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using chia-OBC or chia-WOF composites. There was a decrease in the cookie diameter, and increases in the height of cookies and dough hardness using 20% Chia- Nutrim composite. These fine-particle chia-oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing chia-oat composites can be considered a health-promoting functional food.
Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed o... more Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The predominant fatty acids present were linoleic, oleic, palmitic, and stearic. Significant differences were observed among the cultivars for stearic, oleic, linoleic, and gadoleic acid content of oil. Low linolenic acid levels were observed (<1%). The tocopherol content of the oils ranged from 27.1 to 75.1 microg/g of oil for alpha-tocopherol, from 74.9 to 492.8 microg/g for gamma-tocopherol, and from 35.3 to 1109.7 microg/g for delta-tocopherol. The study showed potential for pumpkin seed oil from all 12 cultivars to have high oxidative stability that would be suitable for food and industrial applications, as well as high unsaturation and tocopherol content that could potentially improve the nutrition of human diets.
... Coconut custard spread For the spread, the proportional amounts of Oatrim gel and coconut cre... more ... Coconut custard spread For the spread, the proportional amounts of Oatrim gel and coconut cream (control, 500 g) were as follows: 60% (gel 300 g, coconut cream 200 g); 80% (gel 400 g, coco-nut cream 100 g); 100% (gel 500 g, coconut cream 0 g). The exact ingredient ...
... fat replacer. The textural attributes of the hydrocolloid on the produced cheeses were analyz... more ... fat replacer. The textural attributes of the hydrocolloid on the produced cheeses were analyzed by instrumental techniques and sensory panels and the interrelationships among the instrumental, sensory, and composition attributes were examined utilizing Pearson product ...
The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior o... more The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact on a number of industrial processes including those in the food industry. Various nonlinear VE models have been developed over the years and evaluated for petroleum-based polymers, however, our understanding of the nonlinear VE behavior of
... David G. Stevenson a , Corresponding Author Contact Information , E-mail The Corresponding Au... more ... David G. Stevenson a , Corresponding Author Contact Information , E-mail The Corresponding Author , George E. Inglett a , Diejun Chen a ... SCD extraction has previously been reported to be poor at extracting phenolic compounds from pistachio hulls (Goli, Barzegar, & Sahari ...
... of the enzymatic hydrolysis, the enzyme was inac-tivated; eg, by passing the mixture through ... more ... of the enzymatic hydrolysis, the enzyme was inac-tivated; eg, by passing the mixture through a steam injection cooker at a ... My personal thanks for the technical assistance of Greg Friestad, Harold Griffin, Mike Jakoby, Gary Kuzniar, Sean Mellican, Ron Montgomery, Paulette ...
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