Theses and Dissertations

Advisor

White, Shecoya

Committee Member

Silva, Juan

Committee Member

Baird, Richard

Date of Degree

5-10-2024

Original embargo terms

Immediate Worldwide Access

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition, and Health Promotion (Food Science and Technology)

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Flour has been identified as the source of Salmonella related recalls and outbreaks in past years. Flour is not usually heat treated and can cause issues when eaten raw, such as in the consumption of cookie dough and batters. Alternative flours like almond flour have been used in some bakery products. Alternative cooking techniques like air frying have increased as well due to their ease of use. The objective of this research was to study the effectiveness of air fryer technology on the inactivation of Salmonella in brownies formulated with all-purpose and almond flour. The aw and pH decreased significantly (p ≤ 0.05) over time within treatments, and there was no difference (p > 0.05) found across the two treatments. The brownie formulated with almond flour had a much higher fat content than that of the almond flour, but the all-purpose flour brownie had a much higher moisture content than that of the almond flour brownie. After 20 minutes of air frying at 176.7 °C, Salmonella counts were reduced in brownies formulated with all-purpose flour and almond flour by 5 log CFU/g and 6 log CFU/g, respectively. This study validated that air fryer technology is able to eliminate Salmonella in brownies formulated with all-purpose flour and almond flour when cooked for 20 minutes. This study assures that consumers can inactivate Salmonella in brownies formulated with all-purpose flour and almond flour when cooked for 20 minutes in an air fryer.

Download

Share

COinS