To determine the feasibility of developing healthy, convenient and palatable energy bars that contain Sustagrain TM barely flour, an experimental high TDF and SF barely variant from ConAgra, as well as other cereal bran sources and/or dried fruits and/or nuts.
Project Number: 04-04-095
Funding Round: 5 (2003-2004)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Botero Omary, Maria
To examine the effect of particle size of a B-glucan rich whole barley flour on the quality of wheat tortillas, and to evaluate the shelf-life of the best quality tortilla using different packaging materials and strage conditions. Enhanced fiber content of tortillas could be beneficial to the health of consumers.
Project Number: 06-04-136
Funding Round: 7 (2005-2006)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Botero Omary, Maria
To determine the feasibility of developing healthy, convenient and palatable energy bars that contain Sustagrain TM barley flour as well as other cereal sources and dried fruits that appeal to Hispanic youths. The bars would provide increased levels of needed total dietary and soluble fiber.
Project Number: 05-04-103
Funding Round: 6 (2004-2005)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Botero Omary, Maria
To determine the feasibility of developing healthy, convenient and palatable energy bars that contain Sustagrain TM barley flour as well as other cereal sources and dried fruits that appeal to Hispanic Youths. The bars would provide increased levels of needed total dietary and soluble fiber.
Project Number: 05-04-117
Funding Round: 6 (2004-2005)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Botero Omary, Maria
This work should prove useful to Cal Poly Pomona, the College of Agriculture, and the HNFS department in particular, considering the collaboration with the Pomona Unified School District and the positive impact of helping to introduce healthier foods in their menus to benefit at-risk children in their campuses and help promote consumption of whole grains and soluble fiber among all elementary school-age children, where most dietary habits are formed.
Project Number: 07-04-149
Funding Round: 8 (2006-2007)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Botero Omary, Maria
1. To naturally fortify the whole grains and legumes used in the formulation via controlled sprouting.
2. To determine optimum sprouting conditions to maximize nutrients and minimize antinutrients.
3. To lyophilize (freeze-dry) and mill optimized germinates into flours for incorporation in formulations.
4. To develop a whole-grain rich, fiber-rich, allergen-free and gluten-free formula for cakes and cookies free from dairy, eggs, wheat and including alternative whole grain, fiber-rich and gluten-free oat, chickpea and lentil flours.
5. To utilize response surface methodology (RSM) in the development and optimization of 4 formulas. This statistical technique has been successfully applied in the development and
optimization of cereal products. It allows the evaluation of the relative contribution of predictor variables to product characteristics and the determination of optimum ingredient
levels (McCarthy and others 2005). This approach has also been used by other researchers in gluten-free research (Anton and Artfield (2008), Marco and Rosell (2008), Schober and others 2005, Sanchez and others 2002).
6. To evaluate products subjectively using consumer acceptance methods such as the 9-point hedonic scale, which are widely used in sensory evaluation of cereal and legume-based products.
7. To evaluate products objectively using methods such as weight, texture, color, water activity, and microstructure determinations of the complex matrix to establish interactions between formula components such as protein and starches via scanning electron
microscopy (SEM) methods.
8. To determine optimum levels of independent variables from the RSM surfaces, scale-up allergen-free, gluten-free products at a pilot plant facility to mimic a real life situation in industry and determine sensory and objective evaluation on those products.
Project Number: 11-04-185
Funding Round: 12 (2010-2011)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Omary, Maria Botero
1. To develop a whole-grain and fiber enriched gluten-free formula for cake and bread with alternative whole grain, fiber-rich gluten-free flours.
2. To utilize response surface methodology (RSM) in the development and optimization of formulas. This statistical technique has been successfully applied in the development and optimization of cereal products. It allows the evaluation of the relative contribution of predictor variables to product characteristics and the determination of optimum ingredient levels (McCarthy and others 2005). This approach has also been used by other researchers in gluten-free research (Anton and Artfield (2008), Marco and Rosell (2008), Schober and others 22005, Sanchez and others 2002).
3. To evaluate products subjectively using consumer acceptance methods such as the 9-point hedonic scale, which is widely used in sensory evaluation of cereal products.
4. To evaluate products objectively using methods such as weight, heights, loaf volume, texture, color, water activity, and microstructure determinations of the complex matrix to establish interactions between formula components such as protein and starches via scanning electron microscopy (SEM) methods.
5. To determine optimum levels of independent variables from the RSM surfaces, scale-up gluten-free products at a pilot plant facility to mimic a real life situation in industry and determine sensory and objective evaluation on those products.
Project Number: 10-04-176
Funding Round: 11 (2009-2010)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State Polytechnic University, Pomona
Director: Botero Omary, Maria
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