Browsing by Subject "Cereal"
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Item Effect of cereal grains on the formation of heterocyclic aromatic amines in fried beef patties(2012-08) Kyllo, Rachel RenaeThe effect of incorporating flours representing different anatomical parts of the grain of corn, wild rice, and oat as well as corn bran extract into beef patties on the formation of heterocyclic aromatic amines (HAAs) during grilling was investigated. Beef burgers containing 5 or 10% dry cereal solids or cereal extract adsorbed to a cellulose carrier were grilled for 7 minutes per side on an electric grill. The HAA content of the cooked material was assessed using an optimized solid-phase extraction method, reversed-phase HPLC separation, and UV and fluorescence detection. 9H-Pyrido[3,4-b]indole (norharman), 1-methyl-9H-pyrido[3,4-b]indole (harman), 9H-pyrido[2,3-b]indol-2-amine (A-alpha-C), 1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridin-2-amine (PhIP), and 3,8-dimethyl-3H-imidazo[4,5-f]quinoxalin-2-amine (MeIQx) were detected in all burgers. Norharman and harman formation were significantly increased in fried beef patties grilled with wild rice hulls, wild rice flour, and oat hulls. Other treatments also tended to increase beta-carboline (harman and norharman) and PhIP levels relative to plain beef patties. Due to the analytical set-up it was not possible to obtain a full set of reliable data about the effect of cereal materials on the formation of MeIQx, but some materials may be able to reduce the formation of this HAA. It is concluded that the addition of whole cereal materials in beef patties is not an effective way to reduce the formation of beta-carbolines and PhIP during grilling. Definite conclusions about the effect of cereal materials on the formation of MeIQx and structurally related HAAs cannot be drawn from this study.Item The fate of Salmonella in ready to eat cereals.(2010-04) Hedstrand, Eric AllanThis study was intended to provide insight into the ability of Salmonella to survive in ready-to-eat (RTE) cereal during storage, contaminated post processing. Sweetened toasted oat cereal (STOC) and toasted oat cereal (TOC) were used to elucidate the ability of Salmonella to remain viable for 3 months and the effect of sucrose on its survival. To date, this is the first study to report survival of Salmonella in ready to eat cereal during storage. Commercial cereal samples were inoculated with approx. 106 CFU/g of five different Salmonella strains belonging to four serovars (Agona, Typhimurium, Tennessee and Senftenberg) and re-dried within 24 h. Inoculated cereal was periodically sampled after drying on 1, 3, 5, 7, 14, 30, 60, and 90 days of storage at room temperature. The viable Salmonella count was determined using complex differential media and standard microbiological techniques. The count of most serovars increased during the cereal re-drying step in TOC, but not in STOC. During storage the Salmonella count remained greater than 107 CFU/g in TOC for the entire experimental period with the exception of serovar Senftenberg. The level of Salmonella in STOC declined during the first week of storage, but their final counts were more than 103 CFU/g. These results indicated that Salmonella was able to survive for at least ninety days in either type of cereal. The relevance of this research to the cereal industry is that it confirms the unique ability of this microorganism to survive conditions of very low water activity and stresses the importance of further processing to minimize the risk of transmission of this pathogen by cereal foods.Item Shelf life analysis of cereal products processed with and without BHT(2020-08) Baumann, SamanthaThe use of butylated hydroxytoluene (BHT) has been used in packaging material of consumer packaged goods for decades. Incorporating antioxidants in ready-to-eat cereal products can inhibit oxidation and extend product shelf life. Interest in natural antioxidants has developed over the past few years due to potential risks to consumer health. Despite these risks, BHT remains on the generally recognized as safe (GRAS) list for now, and is a proven way to achieve the desired quality that consumers expect. The objective of this study was to understand the shelf life reliability of BHT in in four cereal products via application of BHT in two cereal components: the canola oil and the packaging film material. Additionally, this study explored the effects of BHT in cereals prepared using different formulae as well as different processing technology. Loose sensory testing was performed on four different cereal products with a focus on descriptors that are indicative of lipid oxidation such as cereal rancidity, off flavor/aroma, and flavor intensity. Analysis of variance and t-test statistical analyses were used to determine the significance of sensory data. BHT was found to affect different cereal products differently. Overall, the use of BHT in packaging material significantly improved the shelf life of breakfast cereal, while the use of BHT in canola oil showed little benefit to product shelf life. The results of this study will provide a baseline for companies looking to reduce or remove BHT from their cereal products.