|
FTCSC Research
Activities
|
|
Quality characteristics of freeze-dried, irradiated
or freeze-dried-irradiated cooked hamburger patties formulated
with a novel fat substitute and plum extract for the
International Space Station
Dong Ahn (duahn@iastate.edu)
Department of Animal Science, Iowa State University
The objective of this study
was to determine the effect of adding fat substitute
or plum extract on quality
characteristics of frozen, freeze-dried, irradiated,
or freeze-dried
and irradiated cooked beef patties. Addition of plum
extract improved the stability (TBARS values) of cooked
beef patties during 30-day storage, but the effects
of processing treatments were stronger than that of
lipid
content. The volatile profiles of all cooked beef patties
with different additive treatments were similar at
day 0, but changed dramatically after 30 days of storage
depending upon processing treatments. Addition of 10%
fat substitute did not influence the sensory characteristics
of RTE hamburger beef patties, but juiciness was increased
by plum extract. Processing treatments, however, were
more important on the quality of cooked hamburger patties
than additive treatments. |
Production
of soy cheese for ISS and planetary outpost
Earl G.
Hammond (ehammond@iastate.edu)
Department of Food Science and Human Nutrition, Iowa State University
Researchers have
developed two methods of making spreadable, cheese-flavored
products from soy protein that ISS crew members can
eat with tortillas. In the dough method, soy protein
(white flakes or soy protein isolate), oil, cheese
culture (Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus),
1% liquid cheese whey, water and 1 ppm sodium nitrite
are mixed and fermented. After the minimum pH is
reached, the pH is adjusted to 5.2 with sodium carbonate
solution and the cheese is stored anaerobically at
7°C. In the wet method, soy milk (7% soluble
solids) is prepared from white flakes, pasteurized,
mixed with fat and homogenized. Next, whey, culture
and sodium nitrite are added, and the mixture is
fermented at 40°C. to pH 4.6. The curd is cut
and cooked to 50°C, whey is removed, and the
curd is pressed, adjusted to pH 5.2 with sodium carbonate
and stored anaerobically at 7°C. The wet method
product is a smooth paste. The dough method gave
a dryer paste but much more granular texture.
|
Nutrient-dense muffins for positive bone health on
long-duration missions
Margaret
Hinds (hindsmj@okstate.edu)
Oklahoma State University
During long-duration space missions, astronauts experience
various physiological challenges including weight loss,
constipation, calcium and potassium loss, and decreased
sense of smell and taste. This project has focused
on development of acceptable nutrient-dense calcium-fortified
dried plum supplemented peanut mini-muffins to address
some of these physiological challenges. Partially-defatted
(12% fat, d.b.) peanut flour provides plant-based protein
and cardiovascular-friendly lipids. Dried plums are
a rich source of fiber, and minerals boron and selenium
which modulate bone and calcium metabolism. Dried plum
consumption also prevents bone mineral density loss
and restores bone mass after its loss has occurred.
|
Polymeric sensors for food pathogens
and hazardous chemical agent detection for ISS and planetary
outpost
Joseph Irudayaraj
(josephi@psu.edu)
The Pennsylvania State University Microbial contamination of food can occur anywhere during
production. This is especially important when dealing with
space foods. A major challenge is to develop methods for
rapid detection of pathogenic microorganisms in key space
foods. To positively detect a pathogen using traditional
methods is time consuming, hence there is the need for
faster, reliable and cost-effective techniques to rapidly
and accurately identify bacteria even in small quantities
and differentiate them, if possible, down to the strain
level. |
Integrated
minimum refining with extrusion-expelling of soybeans
Lawrence Johnson
(ljohnson@iastate.edu)
and Tong Wang (tongwang@iastate.edu)
Department of Food Science and Human Nutrition, Iowa State University
Extrusion-expelling (EE),
a mechanical method for processing soybeans used by many
small soybean processors in the Midwestern United States,
is a suitable technology for space applications to process
soybeans grown on planetary outposts, Moon or Mars, because
of its small scale, absence of flammable solvents, and
simple operation. E-E-produces partially de-oiled protein
that also is heat denatured. A simple and mild oil-refining
technique was developed to refine crude E-E oil. Texturized
soy protein (TSP) was successfully produced from this
E-E flour with a twin-screw extruder. A refining process
that we refer to as “minimum refining” or “natural
refining” takes advantage of this improved oil
quality, which is not rewarded with higher prices when
sold to large oil refiners.
|
Evaluation
of a GRAS sanitizer for enhanced microbial safety and
shelf-life of ISS fresh produce at ambient temperature
Aubrey Mendonca
(amendon@iastate.edu)
and Cheryll Reitmeier (creitmei@iastate.edu)
Department of Food Science and Human Nutrition, Iowa State University
The development
of novel, effective food-grade sanitizers is necessary
for ensuring the microbial safety of fresh fruits
and vegetables for astronauts in space as well as
for consumers on earth. Studies are currently being
conducted to evaluate the efficacy of a GRAS sanitizer,
PRO-SAN, for destroying Escherichia coli O157:H7
and Salmonella on whole tomatoes and lettuce
leaves and for improving the storage stability of
these products at ambient temperature (25 OC). Results
of these studies will highlight the efficacy of PRO-SAN
for enhancing the microbial safety and shelf-life
of tomatoes and lettuce during storage at 25 OC for
8 days. In this regard the effectiveness of PRO-SAN
as compared with that of CHLOR and H2O2 will be also
be discussed.
|
PHOTOCHEM:
Antioxidant Detection and Soybean Storage Study for
Planetary Outposts
Lester A. Wilson (lawilson@iastate.edu)
Department of Food Science and Human Nutrition, Iowa
State University
Astronauts and
foodstuffs used in long term NASA missions are exposed
to various levels of stress
during transit
and storage that can challenge the astronauts’ health
and the quantity and quality of food produced from bulk
or locally grown produce. Oxidative stress, oxidation,
and radiation can influence the antioxidant level in
people and in food. These environmental factors also
influence the foods’ shelf life. It is therefore
critical to ascertain the antioxidant potential,
not just individual antioxidants, in foods and in
the astronauts.
Antioxidant potential in lipid and water-soluble
compounds can be quantified by Analytik Jena's PHOTOCHEM
unit.
We have been developing a methodology for the determination
of antioxidant potential in soybeans that have been
stored under different temperature and humidity conditions
for
Earth, Shuttle, International Space Station (ISS),
Lunar, and Mars missions. Changes in the composition
and quality
of the soyfoods produced from these treatments were
evaluated.
|
Randomized
Crossover Trial of Novel Soy Product on Bone Metabolism
Yael Vodovotz
(vodovotz.1@osu.edu)
Ohio State University
Soybeans are among
the 15 re-generable plants to be grown in a planetary
habitat. Epidemiological studies suggest that soy
phytoestrogens (i.e. isoflavones) have a roll in
bone loss prevention. Incorporating soy into space
foods may provide astronauts diversified nutrients
and a source of protection from bone loss. A highly
acceptable soy-containing bread that meets the FDA
heart healthy claim has been developed at The Ohio
State University. The bread contains about 7 grams
soy protein per 50 gram serving (one or 2 slices)
and 0.9mg isoflavones/gram bread. The soy bread has
been used in in-vitro studies to better understand
its possible health benefits beyond the heart healthy
claim. A simulated digestion was applied performed
to determine the stability and bioaccessibility of
isoflavones from the soy bread. Results indicated
that micellarization is required for optimal bioaccessibility
of isoflavoneaglycones in the small intestine, and
that bioavailability of isoflavones from foods containing
fat and protein may exceed that of supplements due
to enhanced bile secretion.
|
|
