Search
Now showing items 1-10 of 293
Direct expanded snacks from sorghum
(Texas A&M University, 2003)
Food type white sorghum (ATx631xRTx436) grown in College Station, 2001 was used to produce direct expanded snacks. Corn meal was used as reference. Sorghum grains were analyzed for their density, hardness, weight, and size. ...
The formulation of a nutraceutical bread mix using sorghum, barley, and flaxseed
(Texas A&M University, 2003)
Sorghum bran, barley flour, and flaxseed were substituted at different levels to achieve an acceptable bread formulation. The sorghum bran was substituted at 5-10% of the total flour while barley flour and flaxseed remained ...
Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating
(Texas A&M University, 1994)
Consumption of jalapeno peppers has increased due to the great popularity of Mexican style foods. Fresh jalapenos are noted for their unique flavor, heat and crisp texture. Unfortunately, fresh peppers lose their crisp ...
Effect of homogenization pressure and whey protein source on rheological properties of heat-set whey protein emulsion gels
(Texas A&M University, 2003)
Emulsions with 10% protein and 20% butter oil were prepared by dispersing sweet whey protein concentrate (SWPC), acid whey protein concentrate (AWPC), or AWPC + glycomacropeptide (GMP) in distilled water with butteroil. ...
Factors affecting viscosity changes in corn
(Texas A&M University, 1995)
Corn meals with known differences were tested using the Rapid Visco Analyzer. Various tests included the effect of solid concentration, effect of heating rate, effect of particle size, effect of Sodium Carboxymethylcellulose ...
The effects of added wheat proteins on processing and quality of wheat flour tortillas
(Texas A&M University, 2002)
Specific proteins improve quality of flour for breadmaking but protein composition in tortilla flour has not been investigated. Selected wheat protein fractions can separately modify dough resistance and extensibility. ...
Barley tortillas and barley flours in corn tortillas
(Texas A&M University, 2001)
Barley tortillas (100%) were easily processed using corn tortilla technology. Flavor and color of barley tortillas were different from those of corn or wheat tortillas. Barley tortillas were generally darker, maybe due to ...
Comparison of soy protein concentrates produced by membrane filtration and acid precipitation
(Texas A&M University, 2003)
The recovery of proteins using ultrafiltration (UF) process is an attractive alternative compared to conventional acid precipitation method. The mild processing condition, which leads to less protein denaturation, may be ...
Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds
(Texas A&M University, 2001)
The effects of varying pH and sorghum type on tortilla and tortilla chip properties were evaluated. Masas from white, brown and black sorghums were adjusted to pH levels of 7 (neutral), 9 (control) and 11 (alkaline) and ...
Prevalence of Arcobacter species in Texas Gulf Coast oysters and water
(Texas A&M University, 2002)
Arcobacter species have been recently suggested as foodborne pathogens. Although little is known about the transmission of arcobacters to humans, contaminated water has been cited as the most common risk factor associated ...