Browsing by Author "Dr. Timothy Sanders, Committee Member"

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Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability
(2005-01-18) Eledah, Julie Ifeoma; Dr. Jonathan Allen, Committee Chair; Dr. Maryanne Drake, Committee Co-Chair; Dr. Timothy Sanders, Committee Member
In the U.S., 90% of women, 60% of men, and over 50% of children consume less than the RDA for calcium. Calcium intake through dairy product consumption is declining as other beverages replace milk. Calcium fortification of water or flavored waters could increase calcium intake without impacting caloric intake. The nutritional significance of calcium in bottled water is often questioned. The content in a serving for many brands of spring water is usually less than 2% of the Daily Value. However, mineral water and fortified water could have calcium contents high enough to show on a Nutrition Facts Label. The objectives of this study were to determine the sensory threshold of calcium chloride in water and flavored water, design an acceptable calcium-fortified beverage, and determine the bioavailability of calcium from calcium chloride-fortified drinking water in vitamin D-deficient rats. Mineral content was determined for nine commercial bottled and flavored waters by atomic absorption spectrophotometry. Sensory detection thresholds of calcium chloride were determined in deionized water (DI), tap water, berry flavored water, and a sports beverage formulation using a five series ascending forced choice analysis. Ascending calcium chloride concentrations in the fortified drinks were evaluated by 30 panelists in duplicate trials. Ninety-eight consumers evaluated acceptability of de-ionized and flavored water with and without added calcium chloride. Vitamin D-deficient diets of rats had either low (0.2%) or normal (0.5%) calcium content. After a 2-wk depletion phase, drinking water fortified with calcium chloride calculated to provide 0, 0.25, 0.5 or 1.0 times the usual calcium intake (estimated at 2.88 g/L) from diet was provided. Additional groups also had water fortified at 2 x usual dietary intake, but did not complete the study because of low feed and water intake. Some groups also had a water-soluble form of vitamin D added to the water. Calcium concentration of the nine commercial products measured varied from 0.3 mg/L to 116 mg/L. Sensory thresholds for calcium chloride in drinks were: flavored water (857 ± 8.9 mg/L) > sport drinks (844 ± 9.8 mg/L) > DI- water (101 ± 3 mg/L) > tap water (93.5 ± 3mg/L), respectively. (On the basis of Ca, thresholds were flavored water (7.72 ± 0.08 mM) > sport drinks (7.60 ± 0.09 mM) > DI- water (0.91 ± 0.01 mM) > tap water (0.91 ± 0.01 mM), respectively.) Consumer acceptability scores were not different for water or flavored water with and without added calcium chloride (70 mg/L and 700 mg/L, or 0.63 and 6.31 mM, respectively) (p>0.05). In the bioavailability study, the final serum vitamin D level indicated that the vitamin D in water was poorly available to the rats. Results showed that groups fed low dietary calcium and not supplemented with calcium in water had lower bone weight, bone ash weight, and bone ash calcium percentage, than did the rats supplemented with calcium in water. The deficient rats with no calcium and low vitamin D and those with highest Ca (2.88 g/L) in water all had lower final body weight than the control group (Ca and vitamin D in diet), and the groups with moderate water Ca (1.44 g/L). Body weight was correlated with food intake. For groups with 0.5% dietary Ca, bone weight, size, Ca, or breaking strength was not related to the Ca or vitamin D intake from water. Calcium content in flavored drinks or water can be increased with calcium chloride without impacting acceptability. Regular consumption of calcium fortified water can significantly reduce the effect of low dietary Ca intake on bone growth and mineralization. The fortification of water has little additional effect on bones when dietary calcium is adequate.
Flavor and Flavor Chemistry of Liquid Mozzarella and Cheddar Cheese Whey
(2009-09-08) Liaw, Iris; Dr. MaryAnne Drake, Committee Chair; Dr. E. Allen Foegeding, Committee Member; Dr. Lisa Dean, Committee Member; Dr. Timothy Sanders, Committee Member
Whey protein is widely used in numerous ingredient applications. Cheddar and Mozzarella cheeses are the primary sources for dried whey protein production. Differences in the flavor of fresh whey may influence the final whey protein flavor. Whey protein flavor is highly variable and off-flavors in dried whey products can carry through into ingredient applications and negatively affect consumer acceptance. The first objective of this study was to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and flavor of whey protein. The second objective of this study was to compare the flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella whey. For the first objective, Cheddar or Mozzarella liquid whey were manufactured using standard cheese make-procedures. The wheys were then pasteurized and subjected to fat separation. Ascorbic acid, whey protein hydrolysate (WPH), or nitrogen flushing were then administered. Wheys with no antioxidant addition and without fat separation were included as controls. Wheys were stored at 3oC and evaluated by sensory and instrumental analyses after 0, 2, 4, 6, and 8 days. In a subsequent experiment, selected treatments were incorporated into liquid Cheddar whey and processed into whey protein concentrate (WPC). Whey and WPC flavors were documented by descriptive sensory analysis, and volatile components were evaluated by solid phase micro-extraction with gas chromatography mass spectrometry (SPME-GC-MS). Cardboard flavors increased in fluid wheys with storage. Liquid wheys with ascorbic acid, WPH or nitrogen flushing had lower cardboard flavor across storage compared to control whey. Lipid oxidation products, hexanal, heptanal, octanal and nonanal increased in liquid whey during storage, but liquid whey with added ascorbic acid, WPH or nitrogen flushing had lower concentrations of these products compared to untreated controls. Mozzarella liquid whey had lower flavor intensities than Cheddar whey initially and after refrigerated storage. WPC with added ascorbic acid or WPH had lower cardboard flavor and lower concentrations of pentanal, heptanal, and nonanal compared to control WPC. WPC and liquid whey with added WPH, however, had a distinct potato flavor by sensory analysis which was absent in control products or products with added ascorbic acid. In the second study, pasteurized, fat-separated Cheddar and Mozzarella wheys were manufactured in duplicate and evaluated immediately or stored for 3 days at 3oC. Sensory properties were documented by descriptive sensory analysis and volatile components were extracted and characterized by solid phase microextraction with gas chromatrography-mass spectrometry (SPME-GC-MS), direct solvent extract (DSE) with solvent assisted flavor evaporation (SAFE) with GC-MS and gas chromatography-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Cheddar and Mozzarella wheys were distinct by sensory and volatile analyses (p<0.05). Fresh Cheddar whey had higher intensities of buttery and sweet aromatic flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. Fifty aroma-active compounds were identified by GC-O. High aroma impact compounds (FDlog3 > 8) in fresh Cheddar whey included diacetyl, 1-octen-3-one, 2-phenethanol, butyric acid, and (E)-2-nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)-2-nonenal, and 2-phenethanol. Concurrently, fresh Cheddar whey had increased concentrations of diacetyl, 2/3-methyl butanal, (E)-2-nonenal, 2-phenethanol, and 1-octen-3-one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Collectively, these studies suggest that lipid oxidation is a primary source of flavor and flavor degradation in fluid whey. Similar aroma-active compounds at different concentrations comprise the flavor of Cheddar and Mozzarella whey and these influence observed differences in lipid oxidation and flavor during subsequent storage. Addition of an antioxidant to liquid whey prior to further processing may be beneficial to flavor of spray dried whey protein.
Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications
(2005-11-23) Caudle, Alissa Dawn; Dr. MaryAnne Drake, Committee Chair; Dr. Timothy Sanders, Committee Member; Dr. Lee-Ann Jaykus, Committee Member
Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient applications as well as the flavor formation of SMP throughout production, with emphasis on steps where heat was applied.