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The Resource Coenzyme Q10 content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart, by Khwankaew Dhanasettakorn, (electronic resource)

Coenzyme Q10 content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart, by Khwankaew Dhanasettakorn, (electronic resource)

Creator
Contributor
Summary
This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q10. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q10 and protein content, which were unaltered by cooking, but also significantly changed physical attributes, including texture and color, of the fortified pasta products. Alterations in pasta matrixes, after partially replacing durum wheat flour with freeze-dried beef heart, were evaluated at the molecular level using vibrational spectroscopic methods, FT-IR and Raman spectroscopy accompanied by multivariate statistical analyses. The results were deducted that lipid-protein interactions, [beta]-sheet arrangement, the starch network, and cysteine thiol groups might contribute to hardness and chewiness of the pasta products. The lipid fraction and [beta]-sheet alignment were possibly involved in pasta adhesiveness. Pasta firmness might be caused by [beta]-sheet structure and the polysaccharide network. Pasta cohesiveness might be affected by the [alpha]-helical structures and hydrogen bonds in the gluten network. It was concluded that FT-IR and Raman Spectroscopy can be applied to evaluate physiochemical changes of pasta and showed a potential use for quality assessment in pasta products because of rapidly and non-destructively determining changes related to many food components, including protein, carbohydrate, and lipid, at one time measurement
Language
eng
Work
Publication
Extent
1 online resource (xiv, 174 pages)
Note
  • Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010)
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin
  • Vita
Instance
Label
Coenzyme Q10 content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
Title
Coenzyme Q10 content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
Statement of responsibility
by Khwankaew Dhanasettakorn
Creator
Contributor
Thesis advisor
Subject
Genre
Language
eng
Summary
This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q10. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q10 and protein content, which were unaltered by cooking, but also significantly changed physical attributes, including texture and color, of the fortified pasta products. Alterations in pasta matrixes, after partially replacing durum wheat flour with freeze-dried beef heart, were evaluated at the molecular level using vibrational spectroscopic methods, FT-IR and Raman spectroscopy accompanied by multivariate statistical analyses. The results were deducted that lipid-protein interactions, [beta]-sheet arrangement, the starch network, and cysteine thiol groups might contribute to hardness and chewiness of the pasta products. The lipid fraction and [beta]-sheet alignment were possibly involved in pasta adhesiveness. Pasta firmness might be caused by [beta]-sheet structure and the polysaccharide network. Pasta cohesiveness might be affected by the [alpha]-helical structures and hydrogen bonds in the gluten network. It was concluded that FT-IR and Raman Spectroscopy can be applied to evaluate physiochemical changes of pasta and showed a potential use for quality assessment in pasta products because of rapidly and non-destructively determining changes related to many food components, including protein, carbohydrate, and lipid, at one time measurement
Cataloging source
MUU
http://library.link/vocab/creatorDate
1978-
http://library.link/vocab/creatorName
Dhanasettakorn, Khwankaew
Degree
Ph. D.
Dissertation year
2008.
Granting institution
University of Missouri--Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorDate
1962-
http://library.link/vocab/relatedWorkOrContributorName
  • Grün, Ingolf
  • Lin, Mengshi
http://library.link/vocab/subjectName
  • Pasta products
  • Ubiquinones
  • Enriched foods
Target audience
specialized
Label
Coenzyme Q10 content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart, by Khwankaew Dhanasettakorn, (electronic resource)
Instantiates
Publication
Note
  • Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010)
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin
  • Vita
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
555971622
Extent
1 online resource (xiv, 174 pages)
Form of item
electronic
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
(OCoLC)555971622
Label
Coenzyme Q10 content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart, by Khwankaew Dhanasettakorn, (electronic resource)
Publication
Note
  • Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010)
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin
  • Vita
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
555971622
Extent
1 online resource (xiv, 174 pages)
Form of item
electronic
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
(OCoLC)555971622

Subject

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