Browsing by Subject "Sensory evaluation"
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Item Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder(2012-02-14) Asif, MuhammadWhole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to eat breakfast cereals and snacks. The effect of extrusion on the phenolic compounds and on in vitro starch digestibility of sorghum based cereals and snacks were observed. Gluten free and gluten containing breakfast cereal and snacks were developed with different physical, chemical and sensory characteristic. By increasing the sorghum and bran level in the formulations, the bulk density of extrudates was increased while expansion ratio was decreased. Bowl life of extrudates was increased up to 18 min. when 60% whole ground white sorghum was used with additional 10% high tannin sorghum bran. Water soluble index was significantly higher for the extrudates without additional bran and decreased as bran was added. A positive correlation between water soluble index and expansion ratio (R^2=0.89) indicated that the more expansion ratio provided a large surface area for water to interact with starch and other soluble components. The retention of total phenols in these extrudates varied from 13-41% and it was found that extrudates with additional high tannin sorghum bran had more total phenols than extrudates without it. Sorghum extrudates showed a significant reduction in antioxidant activity varied from 21-83%. Similarly, the effect of extrusion on condensed tannins was detrimental, and their retention was ranged from 12-28%. The smaller particle size of ground sorghum increased the surface area of contact between composite flour components and extruder barrel which promoted interactions during extrusion, lowering condensed tannins and antioxidant activity. All sorghum based extrudates had significantly (P<0.05) lower starch digestibility than that of corn flour extrudates. All types of sorghum had non-significant difference in starch digestibility from 0.5-2hrs. After 16 hrs., high tannin sorghum extrudates had the lowest starch digestibility (79%), which was significantly different from other sorghum types. There was a negative correlation between the rapid digestible starch and tannin contents (R^2=0.62). Breakfast cereals made from different types of sorghum and bran levels were statistically equally rated in taste and overall acceptability.Item The functional hearing inventory: criterion-related validity and interrater reliability(Texas Tech University, 2003-12) Broadston, Pamela MThe Functional Hearing Inventory (FHI), an observational instrument for functional hearing, provides information about how a deafblind child uses his/her residual hearing within his/her natural environment. This study obtained evidence of the validity and reliability of the FHI. In particular, criterion-related validity for the FHI was investigated by correlating it with teachers' and parents' ratings of functional hearing, and the traditional measure of hearing, the audiogram. Interrater reliability for the FHI was studied through correlating the FHI ratings of deafblind subjects by two trained evaluators using point-by-point and consensus methods. The two raters included the researcher and one other rater who was trained by the researcher. The raters observed students in their natural settings and recorded the information on the FHI observation form. The subjects for this study were a purposeful sample of students between the ages of three and twenty-one who were reported on the Federal Deafblind Census. There were 14 participants for whom there was complete information, comprising 6 females (43%) and 8 males (57%). The demographic section indicated that 57% of the participants were male, and 57% were Caucasian. The majority of the participants are in their teens with 21% being in the 7* grade. Over 42% of the participants had a primary disability of deafblindness and four of the participants had a secondary disability of either hearing or visual impairment. Cohen' s kappa was used to measure agreement for criterion validity as well as to determine interrater reliability. Null hypotheses of no relationship between the FHI and teachers' ratings, and between the FHI and parents' ratings were rejected, with a moderate relationship in the former case (K = 0.46, p = 0.0043), and with a somewhat weaker relationship in the latter case (K = 0.22, p = 0.01 ). The null hypothesis between the FHI and the audiogram could not be rejected (K = 0.13, p = 0.26). The null hypothesis for interrater reliability was rejected for environmental conditions/background noise, signal, and response levels. The respective kappas were 0.96 (p < 0.0000001), 0.85 (p < 0.0000001), and 0.81 (p < 0.0000001), all considered to be high levels of association.