Browsing by Subject "Texture"

Now showing 1 - 2 of 2
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    The genetic dissection of fruit texture traits in the apple cultivar honeycrisp.
    (2010-12) McKay, Steven John
    The commercially successful cultivar Honeycrisp, released by the University of Minnesota in 1991, is known for its high degrees of crispness and juiciness. This cultivar has been incorporated into numerous breeding programs in an effort to duplicate its desirable texture traits in conjunction with such other traits as disease resistance and improved tree vigor. This study characterizes several apple fruit texture traits within a large breeding population over several years, combining the established protocols of incomplete block design, sensory evaluation panels, and best linear unbiased prediction. Five full-sib families, all of which share `Honeycrisp' as a common parent, were assayed using a variety of molecular markers, and genetic maps were constructed for each of the five families. The five genetic maps were aligned to produce a consensus genetic map for `Honeycrisp'. Predicted genotype values from each of the five families were coupled with the corresponding molecular data and the genetic maps to identify quantitative trait loci (QTLs) for each family-by-year combination, which were compared relative to the consensus genetic map. Several intervals were identified within the map over which QTLs for multiple families and multiple years were collocated, reflecting consistent and robust QTLs. Results are largely in accordance with previous studies of other apple cultivars with notable exceptions, which are discussed in the context of the recently published apple genome sequence
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    Increasing the understanding of whole grain use and consumption, and improving whole wheat tortilla quality
    (2016-08) Liu, Ting
    Although the 2015 U.S. Dietary Guidelines recommend a higher intake of whole grain foods, considerable challenges limit the frequency of use and overall consumption. The objectives of this study were to increase whole grain consumption by gaining a better understanding of whole grain challenges in restaurant settings, along with improving whole-wheat flour (WWF) end-product (tortilla) quality. Current use of whole grains and factors that influence future whole grain use in restaurants were examined with 30 Chinese restaurants via face-to-face or phone interviews. Moreover, the acceptability of brown and white rice was compared in a restaurant setting. Results suggest that future efforts might focus on increasing the availability of brown rice in restaurants, so it becomes an easily accessible and desirable food choice for brown rice eaters. Incorporating WWF into tortillas is a practical approach to introduce more whole grains into the American diet and potentially increase whole grain consumption. Reducing the median particle sizes of WWFs from ~175 μm to ~130 μm would significantly improve the WWF tortilla quality. In addition, A leavening system including 2% sodium bicarbonate (and equivalent SALP acid), 177°C hot-press temperature, and 25°C dough temperature would be most suited to produce more opaque WWF tortillas. Lastly, sprouted WWF would bring benefits to WWF tortilla’s baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life. Therefore, with an optimal particle size range, optimized chemical leavening system and processing condition, and the incorporation of sprouted WWF, the quality of whole wheat tortilla has been improved.