Jeanne M. Lea's research while affiliated with Southern Regional Medical Center and other places

Publications (33)

Article
Full-text available
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes...
Article
Background and objectives Resistant starch (RS) has health-promoting properties, but can be altered during frying. The aim of this study was to examine the textural, and sensory characteristics of fried rice batters with varying amounts of RS. Findings Adding resistant starch (RS2 and RS3) to rice batters or using a high RS rice flour significantl...
Conference Paper
Sweet sorghum syrup is a sweetener produced from sweet sorghum (Sorghum bicolor L. Moench) a member of the grass family of crops. It is easily cultivated in varied climates, drought-tolerant, and represents an economical option for producing syrup. In addition to being a natural sweetener, this syrup is non GMO, gluten-free, and rich in minerals an...
Article
Full-text available
The objective of this paper was to evaluate methods of producing purified Catfish bone fractions from Catfish frames and heads and determine the composition of the purified bone fraction. Fresh samples of Catfish frames and heads were obtained from a large commercial Catfish processor. Triplicate samples were processed for all treatments. Two metho...
Article
Full-text available
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is substandard. Instrumental methods of monitoring texture...
Article
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Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of...
Article
Full-text available
The objective of this study was to chemically characterize both channel and hybrid catfish parts including heads, frames, viscera, skin, and fillet trimming mince. Triplicate samples of channel and hybrid catfish byproduct parts were obtained from a large commercial catfish processor and analyzed for percent moisture, lipid, protein, ash, and amino...
Article
There is a steady demand for imported basmati and jasmine rice in the United States. Rice varieties that can be domestically produced and compete with these imports have been developed from basmati, jasmine, and other aromatic germplasm sources. This study evaluated differences among eight U.S. aromatic varieties and imported basmati and jasmine sa...
Article
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Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, col...
Article
Background: High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifbl...
Article
Six cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins...
Article
Taste is imperative in pomegranate juice and is influenced by many production and processing factors. Measuring sweetness, sourness, bitterness, astringency and toothetch without a sensory panel makes economic sense. This investigation compares descriptive sensory evaluation (DSE) with physical methods. Brix degree (Brix), titratable acidity (TA),...
Conference Paper
Consumer awareness of health benefits in phytonutrient-rich foods and aggressive marketing have resulted in expanding markets for superfruits. Superfruits have become mainstream within the juice and functional beverage category. Yet, health promoting polyphenolic compounds are susceptible to polymerization and degradation during processing, and can...
Conference Paper
Consumer awareness of health benefits in phytonutrient-rich fruits and aggressive marketing have resulted in expanding markets for blueberry products. Health promoting polyphenolic compounds are susceptible to polymerization and degradation during processing. Thus, locally harvested frozen ‘Tifblue’ blueberries (FAC) were assayed during juice proce...
Article
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Whole grain rice is nutrient dense because of the intact bran layer. The literature indicates that there is genetic variability for compounds in the bran layer of whole grain rice with some compounds in high concentrations in varieties with pigmented bran. The purpose of this study was to compare factors that impact sensory characteristics between...
Article
A lexicon with 32 aroma/flavor, taste and mouthfeel attributes was developed for blueberry juice. Twenty blueberry products were used to develop the lexicon. It was tested with frozen blueberries that were thawed and hand-pressed to make juices (P1, P2 or P3) and bottled juices (B1, B2, B3 or B4). Freshly pressed juices had significantly (P ≤ 0.05)...
Article
Whole grain rice is rich in healthful polyphenolic compounds that can impart undesirable flavors. Rice is typically prepared with water and sometimes salt, oil, or both, which can influence flavor. This research examines the influences of cooking whole grain rice with salt, oil, or both on flavor and antioxidant capacity. Nine commercial rice sampl...
Article
Recognition of the health benefits of whole-grain and pigmented bran rice has resulted in their increased consumption. Bran contributes fiber, minerals, vitamins and an array of phytonutrients to the diet. Understanding flavor differences arising from bran pigmentation helps consumers choose the best rice for their use. Ten panelists trained in des...
Article
The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objective was to assess whether or not the colour of cooked rice can be predicted fr...
Article
Unlabelled: Previous research examined sanitation treatments on cut cantaloupe tissue to deliver germicidal and food safety effects. However, an apparent compromise between volatile loss and treatment/sampling efficacy appeared. Subsequently, a physiological and volatile reassessment of thinly sliced tissue against cubes was performed in cantaloup...
Article
Full-text available
In rice-consuming countries, specific varieties are recognized as premium, “gold standard” varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properti...
Article
Beer in batter formulation or beer-battering has been popular in fried food recipes, but the topic is rarely reported in scientific journals or the claims substantiated with reliable studies. In this research, we prepared and characterized rice and wheat batters with and without using beer to replace water in the formulation. We studied and provide...
Article
Improvement of storage quality of fresh-cut cantaloupe using a combination precut heat treatment and a modified underwater cutting treatment was determined. Eating quality was evaluated using descriptive sensory analysis, and fruit integrity was measured with respiration, cell leakage and product weight loss. Treatments included (1) control (no tre...
Article
Full-text available
Soaking rice in water for 30 min or longer before cooking is traditionally practiced in Japan, Korea, and other Asian countries. When soaked, the rice grains hydrate, develop cracks, and water is absorbed. Soaking facilitates uniform cooking and shortens cooking time. The cooked kernel is usually less firm. The present study was undertaken to deter...
Article
Cantaloupe (Cucumis melo L. var. reticulatus Naudin) were evaluated during development and then fresh-cut cubes were stored after preparation from various maturities to track quality changes during storage. Flowers were anthesis tagged one morning in two seasons (years) and developing fruit were harvested weekly at 13, 20, 27 to 28, and 34 to 35 da...
Article
Seedless triploid watermelons have increased in popularity since the early 1990s, and the demand for seedless fruit is on the rise. Sweetness and sugars are crucial breeding focuses for fruit quality. Volatiles also play an important role; yet, we found no literature for seedless varieties and no reports using solid-phase microextraction (SPME) in...
Article
Maintaining flavor, aroma, microbial, and postharvest quality after processing and throughout the distribution chain is a major challenge facing the fresh-cut fruit industry. Flavor and aroma are most often the true indicators of shelf-life from the consumer's point of view. Changes in post-cutting sensory attributes during fresh-cut storage at 4 d...
Article
Cantaloupe ( Cucumis melo Var. reticulatus , Naudin) were evaluated during development and then fresh-cuts were stored after preparation from various maturities to track quality changes during storage. Flowers were anthesis tagged one morning and developing fruit were harvested weekly at 13, 20, 27–28, and 34–35 days after anthesis (DAA). Mature fr...
Article
Substantial differences exist in muskmelons regarding flavor and fresh-cut processing quality. We are attempting to discriminate volatile compounds that can be used as reliable breeding indicators for melon quality. Analysis of commercially available cultivars and their male and female inbred breeding lines may indicate hereditary linkages and help...
Article
A study was performed to assess volatile and quality changes in stored fresh-cut mangos prepared from “firm-ripe” (FR) and “soft-ripe” (SR) fruit, and to assess what effect passive modified atmosphere packaging (MAP) may have on cut fruit physiology, overall quality and volatile retention or loss. Florida-grown ‘Keitt’ and ‘Palmer’ mangos were used...
Article
Reference List Amaro A. L., J. C. Beaulieu, R. E. Stein, D. P. F. Almeida and X. Malcata. 2009. Volatile composition and quality of fresh-cut Cucumis melo var Cantaloupensis and Inodorus as affected by modified and controlled atmospheres. 6th International Postharvest Symposium, April 8-12, 2009, Antalya, Turkey. (Abstract) Abstract: Cantaloupensi...
Article
Geosmin (GSM) and 2-methylisoborneol (MIB) are algae metabolites with muddy/musty odors which contaminate water supplies and can be absorbed by aquatic organisms. Humans can perceive them in water and aquatic food products at ng/l (parts per trillion) concentrations. A rapid method employing solid phase micro extraction (SPME) has been developed fo...

Citations

... Resistant starch or modified starch is composed of dietary fiber starch and its breakdown products that are not completely digested or absorbed in the small intestines of healthy individuals but are totally or partially fermented in the colon. Also, it has been demonstrated to offer potential health benefits such as lowering blood cholesterol, acting as a functional prebiotic, and encouraging the synthesis of short-chain fatty acids in the large intestine [9]. ...
... Alcalase is a member of serine proteinase, which has a broad spectrum in cleavage of peptide chains. HC was increased from 4.39 to 6.09% (w/w) after digestion time (30 min) using the alcalase for removing the tissue from the catfish head [33]. ...
... The purpose of this operation is to separate the high-value fillets from the relatively low-value head. To maximize the commercial values, the deheading machines should leave the maximum amount of meat on the fillet and ensure no part of the fish gills, and the head skeleton is included in the fillet [39][40][41][42]. The main deheading position can be classified into four classes, as shown in Figure 1, namely straight cutting, slant cutting, V-cutting, and round cutting along the gill area [43,44]. ...
... Furthermore, the rice bran oil has a dark yellow color, and absorption could affect the color of the fried nuggets. According to Bechtel et al. [40], the most ideal color for fried products was a light brown color, depending on the food type. The golden color of fried crusts appeared due to the Maillard reaction on the surfaces of the fish fillets [41][42][43]. ...
... High levels of glycine indicate the presence of collagen, as glycine is thought to be essential in collagen formation. Different studies have revealed that glycine is the most abundant amino acid in fish skin [27,28]. Rosmawati et al. [9] observed that the glycine content was highest in medium sized fish followed by large fish and small fish. ...
... The protein content in milled rice flour was determined using a CHNS/O Elemental Analyzer (2400 Series II CHNS/O Elemental Analyzer, PerkinElmer Health Sciences Inc., Shelton, CT, USA). The rice flour was first de-fatted with petroleum ether using a Soxtex 2050 auto extraction unit (Foss North America, Eden Prairie, MN, USA) as described in Bett-Garber et al. [31]. Briefly, 3 g of rice flour was weighed in a thimble and submerged into an extraction cup, which was filled with 70 mL of petroleum ether and then was heated to 135 • C for 20 min. ...
... Blueberries (Vaccinium spp.) are the second most popular berry fruit in the U.S. after strawberries [97]. The blueberry market has increased 10-20% annually over the last 5 years [98]. ...
... Seven alcohols with high FD values were detected in FW, namely (E, Z)-2,6-nonadienol (cucumber, FD = 81), (Z)-6-nonenol (cucumber, FD = 27), (E,Z)-3, 6-nonadienol (cucumber, FD = 9), (Z)-3-nonenol (cucumber, FD = 9), nonanol (green, FD = 3), hexanol (flower, FD = 3), and (E)-2-nonenol (melon, FD = 3). These results were in accordance with previous studies which indicated that C 9 alcohols play a key role in green, melon, and cucumber aroma formation in watermelon juice [6,23,32]. Interestingly, (Z)-6-nonenol (cucumber, FD = 27), was uniquely detected in FW. ...
... Gạo màu chứa các chất dinh dưỡng trung lượng, vi lượng, khoáng chất carbohydrate, lipid và protein cao hơn so với gạo trắng [1]. Các chất chống ôxy hóa trong lúa màu bao gồm anthocyanin, g-oryzanols, tocols và polyphenols... có khả năng chống ôxy hóa cao giúp ngăn ngừa lão hóa, phòng chống bệnh tim mạch... [2], [3]. ...