Gemstone Team Research

Permanent URI for this collectionhttp://hdl.handle.net/1903/9070

The Gemstone Program at the University of Maryland is a unique multidisciplinary four-year research program for selected undergraduate honors students of all majors. Under guidance of faculty mentors and Gemstone staff, teams of students design, direct and conduct significant research, often but not exclusively exploring the interdependence of science and technology with society. Gemstone students are members of a living-learning community comprised of fellow students, faculty and staff who work together to enrich the undergraduate experience. This community challenges and supports the students in the development of their research, teamwork, communication and leadership skills. In the fourth year, each team of students presents its research in the form of a thesis to experts, and the students complete the program with a citation and a tangible sense of accomplishment.

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Author: search.filters.author.Binzer, LenaSubject: search.filters.subject.diet

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    Incorporating grape seed antioxidants into a functional food model
    (2011) Binzer, Lena; Brinsko, Rebecca; Cha, Jessica; Chen, Zao; Green, Sarah; Grob, Kelly; Hao, Junjie; Hitz, Christina; Li, Laura; Swamy, Sowmya; Wolf, Maxim; Xu, MengMeng; Yanik, Mary; Yu, Liangli; Slavin, Margaret
    Consumption of foods rich in natural antioxidants may potentially reduce the risk of chronic illnesses. This study examined feasibility and consumer acceptability of creating a functional food rich in natural antioxidants from cold-pressed grape seed oil and flour. The first study investigated and compared five grape seed varieties, and found Chardonnay grape seeds contained the highest quantity of health-beneficial properties. Consequently, addition of Chardonnay grape seed flour and oil to bread significantly increased health-beneficial properties. Baking conditions influenced antioxidant properties of bread, indicating processing conditions may affect antioxidant activity in finished food products. In addition, the consumer sensory evaluation study found control bread was preferred over bread containing grape seed flour and oil; however, grape seed containing bread had an overall positive reception. Incorporation of grape seeds into bread may be effective in incorporating health-beneficial compounds into the diet; however, further studies on long term health effects should be conducted.