Show simple item record

dc.contributor.advisorVodovotz, Yael
dc.creatorLiu, Fangjun
dc.date.accessioned2016-04-04T16:13:48Z
dc.date.available2016-04-04T16:13:48Z
dc.date.issued2016-03-30
dc.identifier.urihttp://hdl.handle.net/1811/76337
dc.descriptionAgriculture/Ecological/Environmental Science (The Ohio State University Denman Undergraduate Research Forum)en_US
dc.description.abstractPretzels, traditionally made with 3-6% shortening, is popular snack in America resulting in over 500 million in sales in 2010. Thus incorporating ingredients shown to decrease biomarkers of obesity in this popular snack food may provide an excellent means of enhancing nutrition. In previous studies, high safflower-oil diets induced fat-mass reduction by influencing lipogenesis and lipid metabolism gene expression; while thermogenesis, rate body generates heat, was affected differently due to different saturated level fatty-acids consumed. Soy protein was observed to inhibit insulin resistance regardless of high fat diet, commonly associated with potential diabetic concerns. The objective was to select a type and amount of lipid that will least affect the texture and water distribution of a optimized soy pretzel. Changes in amount, composition (chain-length, degree of saturation) and crystalline polymorph of added lipid affect the pretzels physicochemically and may lead to undesirable food products. Therefore, we hypothesized that higher concentration and degree of saturation of lipids will significantly decrease the physical structure of soy pretzels, and change their water distribution. Soy pretzels were formulated with 4 types of lipids: Ghee(G), shortening(S), coconut-oil(CO), and high oleic safflower-oil(SO) at concentrations of 10% and 40%. Instrumental analysis was conducted in triplicate for “freezable” water and textural attributes (hardness, springiness and chewiness). Significant decrease in all 3 textural attributes were observed between10% and 40% with CO, G and S least to most respectively, but not SO. Lipid composition had no significant functional difference at 10%, but at 40% functional difference divided them to 3 groups (CO; G and S; SO). As hypothesized, safflower oil, rich in mono-unsaturated triglycerides, changed the least in texture properties compared to saturated fats, and showed a reduction of percent “freezable” water in soy pretzel. Thus a safflower oil/soy pretzel will be utilized in future human clinical trials.en_US
dc.description.sponsorshipDr. Vodovotz Laben_US
dc.language.isoen_USen_US
dc.relation.ispartofseries2016 Richard J. and Martha D. Denman Undergraduate Research Forum. 21sten_US
dc.subjectPhysicochemical difference in soy preztel by oilsen_US
dc.titleComparison in physicochemical attributes changes between soy pretzels made with various saturated lipids at 10% or 40% oil concentrationen_US
dc.typePresentationen_US
dc.type.genrePosteren_US
dc.description.academicmajorAcademic Major: Food Science and Technologyen_US


Files in this item

Thumbnail

Items in Knowledge Bank are protected by copyright, with all rights reserved, unless otherwise indicated.

This item appears in the following Collection(s)

Show simple item record