scholarly journals Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots

2021 ◽  
pp. 1-7
Author(s):  
Shinyoung Kim ◽  
Stephen L. Meyers ◽  
Juan L. Silva ◽  
M. Wesley Schilling ◽  
Lurdes Siberio Wood
Keyword(s):  
Ipomoea Batatas ◽  
Prunus Dulcis ◽  
Consumer Acceptability ◽  
Mississippi State University ◽  
State University ◽  
Overall Acceptability ◽  
Nutritional Characteristics ◽  
Frozen Dessert ◽  
The Impact ◽  
Orange Color

A traditional dairy-based frozen dessert (ice cream) was developed with three levels of sweetpotato (Ipomoea batatas) puree [20%, 30%, and 40% (by weight)] to determine the impact of sweetpotato content on product functionality, nutritional content, and sensory characteristics. Increased sweetpotato puree resulted in increased orange color, flavor intensity, and sweetpotato flavor, but 40% puree proved difficult to incorporate into the mixture. Additionally, nondairy frozen desserts containing 30% sweetpotato puree were compared with a milk-based control in which all ingredients were the same except that milk was replaced with soy (Glycine max) and almond (Prunus dulcis) milk. Consumer acceptability tests were conducted with panelists at Mississippi State University (n = 101) and in Pontotoc, MS (n = 43). Panelists in Pontotoc rated the overall acceptability of all three frozen desserts the same, but they preferred the appearance of the milk-based frozen dessert over that of soy- and almond-based milk alternatives. According to the panelists at Mississippi State, the milk-based frozen dessert had greater overall acceptability and aroma than the almond-based dessert and a preferential texture and appearance compared with the soy- and almond-based desserts. Milk-, soy-, and almond-based frozen desserts were rated as “slightly liked” or better by 92%, 80%, and 69% of the panelists, respectively.

scholarly journals Orange-Fleshed Sweet Potato (Ipomoea batatas L (Lam)) Composite Spaghetti has Good Consumer Acceptability and a Significant Source of Dietary Vitamin A

2020 ◽  
Vol 1 (1) ◽  
pp. 25-30
Author(s):  
Atinpoore Atuna Richard ◽  
◽  
Deborah Nyarkoa ◽  
Kweku Amagloh Francis ◽  
◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Dietary Vitamin ◽  
Consumer Acceptability ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Objective In this study, orange-fleshed sweet potato (OFSP) puree was substituted with wheat flour (48:52%) in the production of spaghetti, herein denoted VitAspag and compared with three existing whole wheat brands (Local, Oba and Spaghetti). Methods Hundred untrained panel list evaluated the colour, taste, stickiness, firmness and overall acceptability using a 5-point hedonic scale. The proximate and β-carotene content of VitAspag was carried out using standard methods and compared with the most preferred existing brand, Spaghetti. Results The sensory scores for all spaghetti brands were above 3, an indication of good consumer acceptability. There was no significant (p>0.05) difference among vitAspag, Local, Oba and Spaghetti with respect to all sensory attributes considered. The moisture, ash and fibre content ranged from 8.90% - 9.50%, 1.15% - 1.20% and 0.42% - 0.62%, respectively. Spaghetti, had a significantly higher protein (2.02% vs. 0.05%; p<0.001) and carbohydrates (81.0% vs. 79.7%; p = 0.024) content compared with VitAspag. VitAspag, was also significantly (p<0.001) higher in β-carotene, almost 1.6 times higher than Spaghetti. A 125 g and 500 g of vitAspag per day will respectively meet 10% and 9.03% of the daily vitamin A requirement of children <5 years (300 µg RAE/day) and pregnant and lactating mothers (1,300 µg RAE/day). Conclusion Ranking VitAspag similar to the existing commercial brand is an indication that consumers will equally accept it. OFSP puree could be composited with wheat flour up to (48:52%) on as is basis to make spaghetti and will contribute to a significant amount of dietary intake of vitamin A.

The Impact of Competitive Quasi-Market on Service Delivery in Benue State University, Makurdi Nigeria

GIS Business ◽  
2019 ◽  
Vol 14 (4) ◽  
pp. 85-98
Author(s):  
Idoko Peter
Keyword(s):  
Service Delivery ◽  
A Priori ◽  
Least Square ◽  
Secondary Source ◽  
State University ◽  
Ordinary Least Square ◽  
Negative Effect ◽  
The Impact ◽  
The Relationship

This research the impact of competitive quasi market on service delivery in Benue State University, Makurdi Nigeria. Both primary and secondary source of data and information were used for the study and questionnaire was used to extract information from the purposively selected respondents. The population for this study is one hundred and seventy three (173) administrative staff of Benue State University selected at random. The statistical tools employed was the classical ordinary least square (OLS) and the probability value of the estimates was used to tests hypotheses of the study. The result of the study indicates that a positive relationship exist between Competitive quasi marketing in Benue State University, Makurdi Nigeria (CQM) and Transparency in the service delivery (TRSP) and the relationship is statistically significant (p<0.05). Competitive quasi marketing (CQM) has a negative effect on Observe Competence in Benue State University, Makurdi Nigeria (OBCP) and the relationship is not statistically significant (p>0.05). Competitive quasi marketing (CQM) has a positive effect on Innovation in Benue State University, Makurdi Nigeria (INVO) and the relationship is statistically significant (p<0.05) and in line with a priori expectation. This means that a unit increases in Competitive quasi marketing (CQM) will result to a corresponding increase in innovation in Benue State University, Makurdi Nigeria (INVO) by a margin of 22.5%. It was concluded that government monopoly in the provision of certain types of services has greatly affected the quality of service experience in the institution. It was recommended among others that the stakeholders in the market has to be transparent so that the system will be productive to serve the society effectively

scholarly journals Conventional and Organic Honeys as a Source of Water- and Ethanol Soluble Molecules with Nutritional and Antioxidant Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3746
Author(s):  
Magdalena Polak-Śliwińska ◽  
Małgorzata Tańska
Keyword(s):  
Antioxidant Activity ◽  
Immune System ◽  
Vitamin C ◽  
Geographical Area ◽  
Production Method ◽  
Climatic Conditions ◽  
Organic Production ◽  
Organoleptic Characteristics ◽  
Nutritional Characteristics ◽  
The Impact

The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and stimulation of the immune system. The type of plants in the geographical area, climatic conditions and production method have a significantly influence on the nutritional quality of honey. However, this variability can influence consumer liking by the sensory attributes of the product. The aim of this work was to compare the most popular honeys from Poland in terms of nutritional value, organoleptic properties and antioxidant activity. In the study, five varieties of honey (honeydew, forest, buckwheat, linden and dandelion) from conventional and organic production methods were tested. The nutritional characteristics of honey samples included acidity, content of water, sugars, vitamin C, HMF and phenolics (total and flavonoids), while honey color, taste, aroma and consistency were investigated in the organoleptic characteristics. The antioxidant activity was determined in water- and ethanol-soluble honey extracts using DPPH and ORAC tests. The results showed that organoleptic and nutritional characteristics of popular Polish honeys differ significantly in relation to plant source and production method. The significant effect of honey variety on the content of HMF, saccharose and phenolics, as well as acidity and antioxidant capacity were noted. The impact of variety and variety × production method interaction was significant in the case of the content of vitamin C, glucose and fructose. A visible difference of buckwheat and forest honeys from other samples was observed. The highest content of total phenolics with antioxidant activity based on the SET mechanism was found in buckwheat honeys, while forest honeys were richer in flavonoids.

scholarly journals Non-Destructive Lumber and Engineered Pine Products Research in the Gulf South U.S. 2005–2020

Forests ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 91
Author(s):  
R. Dan Seale ◽  
Rubin Shmulsky ◽  
Frederico Jose Nistal Franca
Keyword(s):  
Agricultural Research ◽  
Forest Products ◽  
Wood Products ◽  
Time Interval ◽  
Mississippi State University ◽  
State University ◽  
White Oak ◽  
Department Of Agriculture ◽  
Mass Timber ◽  
Structural Lumber

This review primarily describes nondestructive evaluation (NDE) work at Mississippi State University during the 2005–2020 time interval. Overall, NDE is becoming increasingly important as a means of maximizing and optimizing the value (economic, engineering, utilitarian, etc.) of every tree that comes from the forest. For the most part, it focuses on southern pine structural lumber, but other species such as red pine, spruce, Douglas fir, red oak, and white oak and other products such as engineered composites, mass timber, non-structural lumber, and others are included where appropriate. Much of the work has been completed in conjunction with the U.S. Department of Agriculture, Forest Service, Forest Products Laboratory as well as the Agricultural Research Service with the overall intent of improving lumber and wood products standards and valuation. To increase the future impacts and adoption of this NDE-related work, wherever possible graduate students have contributed to the research. As such, a stream of trained professionals is a secondary output of these works though it is not specifically detailed herein.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

scholarly journals Averaging-Related Biases in Monthly Latent Heat Fluxes

2012 ◽  
Vol 29 (7) ◽  
pp. 974-986 ◽  
Author(s):  
Paul J. Hughes ◽  
Mark A. Bourassa ◽  
Jeremy J. Rolph ◽  
Shawn R. Smith
Keyword(s):  
Latent Heat ◽  
Classical Method ◽  
Surface Flux ◽  
Heat Fluxes ◽  
Western Boundary ◽  
State University ◽  
Boundary Current ◽  
Surface Energy Fluxes ◽  
Temporal Averaging ◽  
The Impact

Abstract Seasonal-to-multidecadal applications that require ocean surface energy fluxes often require accuracies of surface turbulent fluxes to be 5 W m−2 or better. While there is little doubt that uncertainties in the flux algorithms and input data can cause considerable errors, the impact of temporal averaging has been more controversial. The biases resulting from using monthly averaged winds, temperatures, and humidities in the bulk aerodynamic formula (i.e., the so-called classical method) to estimate the monthly mean latent heat fluxes are shown to be substantial and spatially varying in a manner that is consistent with most prior work. These averaging-related biases are linked to nonnegligible submonthly covariances between the wind, temperature, and humidity. To provide additional insight into the averaging-related bias, the methodology behind the third-generation Florida State University monthly mean surface flux product (FSU3) is detailed to highlight additional sources of errors in gridded datasets. The FSU3 latent heat fluxes suffer from this averaging-related bias, which can be as large as 90 W m−2 in western boundary current regions during winter and can exceed 40 W m−2 in synoptically active portions of the tropics. The regional impacts of these biases on the mixed layer temperature tendency are shown to demonstrate that the error resulting from applying the classical method is physically substantial.

Development of cooperative industrial education at Mississippi State University

1986 ◽  
Vol 63 (3) ◽  
pp. 235
Author(s):  
Eugene Grimley ◽  
Leon L. Combs ◽  
Charles U. Pittman
Keyword(s):  
Mississippi State University ◽  
State University ◽  
Industrial Education

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P &gt; 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P &lt; 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P &lt; 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

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