Rheological and Sensorial Properties of Grain Products - Patricia Rayas, Cereal Chemist

Alexis Rojas (Master of Science) is working on a project to add value to baked products by adding powerful antioxidants extracted from green coffee. Technology has been developed to preserve high content of chlorogenic acid isomers, the main antioxidants of interest in green coffee.

These chlorogenic acid isomers are being evaluated for their stability during processing and potential use in different food systems, particularly in baked products. The effect of the special processed chlorogenic acid extract on the rheological and baking properties of dough and white pan bread has been evaluated. The data indicates that the chlorogenic acid isomers extract survives the baking process and adjustment of levels in the final bread product need to be determined. The project is in Phase 3 involving evaluation of antioxidants using specific tests for chlorogenic acid isomers in bread and do the statistical analysis to evaluate significance. 

Place an order with Cowboy Meats today!

Cowboy Meats offers a variety of high-quality, locally processed meat.

Open to the public on Fridays from 1-5 p.m., the retail store is located on the northwest side of FAPC at Dock 4. Free temporary parking is available to all customers.

To order, contact Joel Jackson, meat pilot plant manager, at 744-MEAT.

Ravi Jadeja, FAPC quality and food safety specialist, instructed participants during the HACCP Workshop, which covers the basics of designing a Hazard Analysis Critical Control Points plan.