- Spring 1996 "Update" Newsletter Article -
Students working on new food products
From CATI Publication #960401
Copyright © 1996. All rights reserved.

image Product development is alive and well on the campus of California State University, Fresno. Dr. Dennis Ferris, the newest faculty member in the Department of Enology, Food Science and Nutrition, and an affiliate of the Center for Food Science and Nutrition Research, is overseeing two very promising projects that may lead to the development of novel chutneys and salsas.

Graduate student Karla Carlson has undertaken the development of a chutney using cranberries. Karla's interest in chutney is due in part to the relative lack of use of this type of product. Her first formulations had a strong vinegar flavor, and in subsequent formulations orange juice was used to replace some of the vinegar. The pH of the new formulation remained low but the flavor improved. Karla continues to modify the product and hopes that this work will lead to her master's thesis project.

Ernesto Duran began his experimental work with salsa during an independent study project. Fresh salsa is known for the flavor contributed by cilantro, a pungent herb. Unfortunately, when salsa is heat processed the cilantro flavor is lost. Ernesto's goal is to capture the fresh taste of cilantro using MIVAC, a microwave technology, to dehydrate the cilantro. The dried cilantro can be added near the end of the processing treatment. Ernesto's initial work looks promising and he will continue the project.

Another project of note has been the formulation of a non-fat, reduced-lactose, low-calorie ice cream. Barbara Grotta, a former student of California State University, Fresno, developed this product under the direction of the late Dr. Ray Speckman. This type of product would be appealing to those with lactose intolerance or those who would like to eat an ice cream product without fat.

These projects are helping to turn out quality products, and even more important, they are turning out quality professionals who will be ready for the challenges of developing new products for the food industry to produce and for people to enjoy.



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CALIFORNIA AGRICULTURAL TECHNOLOGY INSTITUTE - CATI
College of Agricultural Sciences and Technology
California State University, Fresno