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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Processing and Sensory Quality Research: New Orleans, LA
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Ryan  Ardoin    Research Food Technologist /ARSUserFiles/55971/Ardoin headshot1.jpg  Ryan Ardoin is a Food Sensory Scientist for the Food Processing and Sensory Quality Research Unit at the Southern Regional Research Center in New Orleans, LA, which houses a twelve-booth sensory laboratory and food processing pilot plant and maintains a trained descriptive sensory panel. Ryan earned a Ph.D. in Nutrition and Food Sciences from Louisiana State University before joining the ARS. His research interests are psychometrics and sensory evaluation methods, novel food product development, and application of statistical methods to human perceptual data. He is currently working on national projects Aquaculture (NP 106) and Product Quality and New Uses (NP 306) to enhance the quality of U.S. farm raised catfish, improve fish evaluation methods, and reduce processing waste. Dr. Ardoin also uses his expertise to evaluate health-promoting rice varieties and improve processing and end-use quality of U.S. grown rice. Publications(Clicking on the reprint iconReprint Icon  will take you to the publication reprint.)Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations-(Peer Reviewed Journal) Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. https://doi.org/10.1002/cche.10785.The impact of information presentation on consumer perceptions of cricket-containing chocolate chip cookies-(Peer Reviewed Journal)Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages-(Peer Reviewed Journal) Ardoin, R.P., Smith, B., Lea, J.M., Boue, S.M., Smolensky, D., Santana, A.L., Peterson, J.M. 2023. Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages. Journal of Food Science. 88(6):2301-2312. https://doi.org/10.1111/1750-3841.16589.Consumers’ acceptance, emotions, and responsiveness to information cues for air-fried catfish (Ictalurus punctatus) skin chips-(Peer Reviewed Journal) Murillo, S. Ardoin, R., & Prinyawiwatkul, W. 2023. Consumers’ acceptance, emotions, and responsiveness to informational cues for air-fried catfish (Ictalurus punctatus) skin chips. Foods. 12(7), 1536. https://doi.org/10.3390/foods12071536Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts-(Peer Reviewed Journal) Murillo, S., Ardoin, R., Prinyawiwatkul, W. 2023. Factors influencing consumers’ willingness-to-try seafood byproducts. Foods. 12(6), 1313. https://doi.org/10.3390/foods12061313.Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss)-(Peer Reviewed Journal) Dupre, R. A., Ardoin, R., Trushenski, J., Jackson, C., Grimm, C., Smith, B. 2023. Dietary uptake of geosmin in Rainbow Trout (Oncorhynchus mykiss). Aquaculture. 571, 739458.  https://doi.org/10.1016/j.aquaculture.2023.739458Novel cold-brewed acidified beverages made from tannin-containing sorghum bran-(Abstract Only)Optimization of tannin-containing sorghum bran addition to gluten-free bread-(Peer Reviewed Journal) Ardoin, R., Smith, B., Bean, S., Aramouni, F. 2023. Optimization of tannin containing sorghum bran addition to gluten-free bread. Journal of Food Science. 88(3):952-961. https://doi.org/10.1111/1750-3841.16477.Investigating sensory thresholds for off-flavors in farmed fish-(Abstract Only)Instrumental texture differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel x Blue, Ictalurus furcatus) catfish fillets-(Peer Reviewed Journal) Bland, J.M., Ardoin, R.P., Li, C.H., Bechtel, P.J. 2022. Instrumental texture differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel x Blue, Ictalurus furcatus) catfish fillets. Foods. 11(13),1875. https://doi.org/10.3390/foods11131875.Dietary exposure to geosmin as a means of inducing off-flavor in rainbow trout fillets-(Abstract Only)Effects of catfish (Ictalurus punctatus) bone powder on consumers’ liking, emotions, and purchase intent of fried catfish strips-(Peer Reviewed Journal) Murillo, S., Ardoin, R.P., Watts, E., Prinyawiwatkul, W. 2022. Effects of catfish (Ictalurus punctatus) bone powder on consumers’ liking, emotions, and purchase intent of fried catfish strips. Foods. 11(4),540. https://doi.org/10.3390/foods11040540.A systematic approach to developing whole-wheat snack crackers containing cricket powder based on US consumer perception-(Abstract Only)Relevant physical properties and U.S. consumer perceptions of whole-wheat snack crackers as affected by cricket powder incorporation-(Abstract Only) ProjectsImproving Product Quality in Farm-Raised CatfishIn-House Appropriated (D)Accession Number:438089Improving Evaluation of Catfish Quality and Reducing Fish WasteIn-House Appropriated (D)Accession Number:438321Nutritional Benefits of Health-Promoting Rice and Value-Added FoodsIn-House Appropriated (D)Accession Number:438610Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based FoodsIn-House Appropriated (D)Accession Number:442426


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