Scholarship & Research
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Item The instrumental texture, desciptive sensory profile, and overall consumer acceptance of lentil-enriched crackers(Montana State University - Bozeman, College of Education, Health & Human Development, 2020) Li, Sharon; Chairperson, Graduate Committee: Wan-Yuan KuoLentil-enriched crackers were formulated using local Montana wheat flour and red Petite Crimson lentils. Variables of the cracker formulations included different lentil to wheat flour weight ratios (0/100, 50/50, 100/0) and pre-roasting times of the lentil flours (0- 10 minutes at 176 degrees Celsius). Texture analysis revealed increase in lentil to wheat ratios from 0/100 to 100/0 increased the hardness, stiffness, toughness, and crunchiness of the crackers, and the increase in time of lentil pre-roasting from 5 to 10 minutes reduced the hardness, stiffness, and toughness (P < 0.05). Quantitative descriptive analysis (QDA) revealed that the lentil-enriched crackers are described by beany aroma and aroma-by-mouth, umami taste and aftertaste, and crunchy texture. The consumer test revealed that increase in lentil to wheat ratios from 0/100 to 100/0 decreased the liking of the crackers (P < 0.05), and pre-roasting of lentils did not cause any difference. This study can provide insight on how interactions between texture, sensory profile and sustainability labels affect lentil-enriched crackers. The outcome can direct future lentil cracker development and marketing efforts to promote local value-added agriculture.Item Increasing the use of fresh, whole foods in K-12 school nutrition programs through culinary training for school food service professionals(Montana State University - Bozeman, College of Education, Health & Human Development, 2015) Stephens, Lacy Nicole; Chairperson, Graduate Committee: Carmen Byker; Carmen Byker Shanks was a co-author of the article, 'K-12 school food service staff training interventions: a review of the literature' in the journal 'Journal of school health' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Perspectives and future directions concerning fresh, whole foods in Montana school nutrition programs' in the journal 'Journal of child nutrition and management' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Montana cook fresh workshop: a K-12 school food service professional training to incorporate whole foods in school meals' submitted to the journal 'Childhood obesity' which is contained within this thesis.The purpose of this research is to develop and evaluate a hands-on culinary skills class for school food service professionals, the Montana Cook Fresh Workshop, aimed at increasing the use of whole, fresh foods in K-12 school nutrition programs. The literature indicates that scratch cooking with whole, fresh foods can help school nutrition programs meet USDA meal standards while creating healthier, more appealing meals for students. However, limited peer reviewed information exists regarding the best training approaches to provide school nutrition professionals with the necessary skills to integrate scratch cooking. To inform the development of the class, 103 Montana school food service managers and head cooks were surveyed and 12 key informants were interviewed. This formative research identified key skills and approaches necessary to integrate whole, fresh foods in school nutrition programs and specific areas to target with training. From this research, the Montana Cook Fresh Workshop was developed to address four main culinary concepts: knife skills, mise en place, use of herbs and spices, and appropriate equipment. Outcomes of the workshop were evaluated based on participant satisfaction and changes in participants' whole, fresh foods (a) cooking knowledge, (b) confidence, (c) attitude, and (d) intention to use. Participant satisfaction was evaluated with a Likert scale questionnaire and series of open-ended questions. Researchers used a pre-test/post-test design to assess participants' knowledge, confidence, attitudes, and intentions regarding whole, fresh food. For each statement assessing participant satisfaction, 96-100 percent of participants selected 'agree' or 'strongly agree,' indicating high levels of participant satisfaction. From pre to post test, participants' knowledge, confidence, and intentions to use whole, fresh food increased significantly. Attitude did not change significantly. The success and appeal of the Montana Cook Fresh Workshop supports the use of hands-on classes to address training needs of school food service professionals and overcome barriers to using whole, fresh food. With the ability to use more whole foods, K-12 school food service programs have the opportunity to offer more appealing meals that meet USDA guidelines and promote healthy food choices.