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

Jarrard, M. Jr., Y.-C. Hung, K. McWatters, and R.D. Phillips.  2008. Application of attrition-milled soy flour in a beverage application.  J. Food Proc. Eng. (Published online Aug. 19, 2008).

Deshpande, R. P., M. S. Chinnan, K. H. McWatters. 2008. Optimization of a chocolate-flavored, peanut-soy beverage using response surface methodology (RSM) as applied to consumer acceptability data.  LWT- Food Science and Technology. 41 (8): 1485-1492.

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.

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