Food Science & Technology: Personnel

Kay McWatters

 

Description of Research Interests

• The characteristics and quality of foods are influenced by a number of factors. Among the most important of these are the ingredients comprising the product and preparation method.
• In addition to nutrients, ingredients contribute functional as well as sensory properties to foods. The protein components of ingredients are usually linked to such functional properties as solubility, water absorption and binding, gelation, emulsification, and foaming whereas starch is usually associated with swelling and solubility, water absorption, viscosity, and gelatinization.
• An understanding of the basic functional properties of ingredients can provide essential information on how they will behave in a food and how they may be modified to enhance product quality. Functional properties of ingredients may be characterized initially using simple model systems. Findings from model system tests provide insights into the types of foods in which ingredients can most appropriately be used.
• Both model and food systems are currently being used to characterize the functionality of ingredients, to measure the effects of certain ingredients on physical-chemical and sensory attributes of foods, and to understand ingredient interactions in multi-component foods.
• An understanding of ingredient composition and functionality provides the basis for developing formulations, process technologies, and preparation methods to enhance the quality and consumer acceptance of foods.

Selected Recent Publications

Wade, W. N., A. J. Scouten, K. H. McWatters, R. L. Wick, A. Demirci, W. F. Fett and L. R. Beuchat. 2003. Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. J. Food Protection 66(1):44-51.

Lin, C.S., Y.-C. Hung, K.H. McWatters and C.-M. Park. 2003. Quality of frozen shrimp thawed by recirculating air versus water immersion. J. Food Quality 26(1): 15-25.

McWatters, K.H., J. B. Ouedrago, A.V.A. Resurreccion, Y.-C. Hung and R.D. Phillips. 2003. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Intern. J. Food Sci. Technol. 38: 403-410.

Kethireddipalli, P., Y.-C. Hung, R. D. Phillips and K. H. McWatters. 2002. Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes. J. Food Science 67(1):53-59.

Kethireddipalli, P., Y.-C. Hung, K. H. McWatters and R. D. Phillips. 2002. Effect of milling method (wet and dry) on the functional properties of cowpea (Vigna unguiculata) pastes and end product (akara) quality. J. Food Science 67(1):48-52).

McWatters, K. H., I. B. Hashim, S. L. Walker, M. P. Doyle and A. P. Rimal. 2002. Acceptability of lettuce treated with a lactic acid and hydrogen peroxide antibacterial solution. J. Food Quality 25:223-242.

McWatters, K. H., M. P. Doyle, S. L. Walker, A. P. Rimal and K. Venkitanarayan. 2002. Consumer acceptance of raw apples treated with an antibacterial solution designed for home use. J. Food Protection 65(1):106-110.

Lin, C.-M., S. S. Moon, M. P. Doyle and K. H. McWatters. 2002. Inactivation of Escherichia coli 0157:H7, Salmonella enterica Serotype Enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat. J. Food Protection 65(8):1215-1220.

McWatters, K. H., M. S. Chinnan, S. L. Walker, M. P. Doyle and C.-M. Lin. 2002. Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat. J. Food Protection 65(8):1221-1226.

Patterson, S. P., K. H. McWatters, Y.-C. Hung, M. S. Chinnan and R. D. Phillips. 2002. Physico-chemical properties and consumer acceptability of akara (fried paste) made from three cowpea cultivars. Food Research International 35:691-696.

McWatters, K. H., M. S. Chinnan, R. D. Phillips, L. R. Beuchat, L. B. Reid and Y. M. Mensa-Wilmot. 2002. Functional, nutritional, mycological, and akara-making properties of stored cowpea meal. J. Food Science 67(6):2229-2334.

Henshaw, F. O., K. H. McWatters, J. O. Akingbala and Y.-C. Hung. 2002. Functional characterization of flour of selected cowpea (Vigna unguiculata) varieties: canonical discriminant analysis. Food Chemistry 79:381-386.

Hashim, I. B., K. H. McWatters, A. P. Rimal and S. M. Fletcher. 2001. Consumer purchase behaviour of irradiated beef products: A simulated supermarket setting. Intern. J. Consumer Studies 25(1):53-61.

Rimal, A., S. M. Fletcher, K. H. McWatters, S. K. Misra and S. Deodhar. 2001. Perception of food safety and changes in food consumption habits: A consumer analysis. Intern. J. Consumer Studies 25(1):43-52.

Kerr, W.K., C.D.W. Ward, K.H. McWatters, and A.V.A. Resurreccion. 2001. Milling and particle size of cowpea flour and snack chip quality. Food Res. Int. 34:39-45.

McWatters, K.H., C.Y.T. Hung, Y.C. Hung, M.S. Chinnan, and R.D. Phillips. 2001. Akara-making characteristics of five US varieties of cowpeas (Vigna unguiculata). J. Food Qual. 24:53-65.

Weissinger, W.R., K.H. McWatters, and L.R. Beuchat. 2001. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food Protect. 64:442-450.

Kerr, W. L., C. D. W. Ward, K. H. McWatters, and A. V. A. Resurreccion. 2000. Effect of milling and particle size on functionality and physicochemical properties of cowpea flour. Cer. Chem. 77:213-219.

Elsner, R. J. F., K. H. McWatters, and A. V. A. Resurreccion. 1999. Consumer preference optimization of scallopini made from boneless, skinless chicken thighs. Int. J. Food Sci. Nutr. 50:399-405.

Hashim, I. B., K. H. McWatters, and Y.-C. Hung. 1999. Consumer acceptance of honey marinated chicken. J. Muscle Foods 10:231-244.

Hashim, I. B., K. H. McWatters, and Y.-C. Hung. 1999. Marination method and honey level affect physical and sensory characteristics of roasted chicken. J. Food Sci. 64:163-166.

Hashim, I. B., K. H. McWatters, and Y.-C. Hung. 1999. Quality enhancement of chicken baked without skin using honey marinades. Poultry Sci. 78:1790-1795.

McWatters, K. H., A. V. A. Resurreccion, and J. C. Carpenter. 1999. Sensory and physicochemical characteristics of precooked, microwave-reheatable steaks. J. Muscle Foods 10:51-65.

Rimal, A. P., S. M. Fletcher, and K. H. McWatters. 1999. Do handling and cooking practices determine choice of irradiated beef? J. Food Distribution Res. 30(3):1-11.

Elsner, R. J. F., K. H. McWatters, and A. V. A. Resurreccion. 1998. Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging. Poultry Sci. 77:1241-1252.

Enwere, N. J., K. H. McWatters, and R. D. Phillips. 1998. Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour, and akara. Int. J. Food Sci. Nutr. 49:365-373.

Hung, Y.-C., K. H. McWatters, and S. E. Prussia. 1998. Peach sorting performance of a nondestructive laser air-puff firmness detector. Appl. Engineer. Agric. 14(5):513-516.

Suknark, K., K. H. McWatters, and R. D. Phillips. 1998. Acceptance by American and Asian consumers of extruded fish and peanut snack products. J. Food Sci. 63:721-725.

Ward, C. D. W., A. V. A. Resurreccion, and K. H. McWatters. 1998. Comparison of acceptance of snack chips containing cornmeal, wheat flour, and cowpea meal by U.S. and West African consumers. Food Qual. Preference 9:327-332.

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