bluuebunny/crossref_metadata_2025 huggingface dataset:
NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)
Authors: ZAMORA AGNES F. , FIELDS MARION L.
Published: August 2006

Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at 25° C. The microorganisms isolated from cowpeas and chickpeas were Lactobacillus casei, L. leichmanii, L. plantarum, Pediococcus pentosaceus and P. acidilactici. Lactobacillus helveticus was found in chickpeas only. This makes the fermentation chiefly lactic acid. Pathogenic organisms were not found in the system. Relative nutritive value (RNV) and limiting amino acids increased significantly (P < 0.05) in the fermented beans. Niacin decreased significantly (P < 0.05) in both of the fermented beans. Thiamine decreased in fermented chickpeas while riboflavin increased in fermented cowpeas. Trypsin inhibitor decreased significantly (P < 0.05) in both of the fermented beans. Raffinose was eliminated in cowpeas and decreased significantly (P < 0.05) in fermented chickpeas.
HEATING OF CANNED FOOD IN FLUIDIZED SILICA SAND
Authors: STEFFE J. F. , SINGH R. P.
Published: August 2006

The primary objective of this study was to determine the convective heat transfer coefficient which could be expected in a fluidized bed retort when the heating medium was air fluidized silica sand. An average heat transfer coefficient of approximately 329 W/(m2C) was experimentally determined. Curves for heating conduction and convection type foods in a fluidized bed and a rotary steam retort are compared.
PITTING IN CANNED GREEN BEANS: EFFECT OF CULTURAL PRACTICES, TIN COATING, VACUUM, CORROSION ACCELERATORS AND STORAGE CONDITIONS
Authors: DAVIS D. R. , COCKRELL C. W. , WIESE K. F.
Published: August 2006

Green beans grown under different cultural conditions and packed in #25 and #50/25 R‐enameled cans with variations in vacuum and pH and with added Cu, Fe, NaCl, NO3 and NO3 with PO, were visually examined for pitting after storage at 38°C and room temperature. The #25 cans and those with high levels of Cu, Fe NO3 and with low pH values had the most severe pitting. High can vacuum exhibited a protective effect against pitting during short term storage at room temperature. Pitting severity was not affected by heavy Cu(OH)2 sprays during the growing season, but there was an effect between cultivars.
ACCURACY OF COLLEGE STUDENTS' INTENDED ENTREE SELECTIONS FOR FORECASTING PRODUCTION DEMAND
Authors: JOHNSON KAREN E. , VADEN ALLENE G.
Published: August 2006

Accurate forecasting, which is essential to foodservice management, is baaed on reliable predictions of food choices. Objectives of this research were to survey intended entree selections of college students and compare actual choices with data of intended selections. Pairing of entree items was a key determinant in reactions of students to the menu items. Degree of certainty and like and dislike of entree items were used to study differences in intended and actual selections. Survey data of intended choices indicated the general pattern of actual selection behavior; however, the data were not sufficiently accurate for precise forecasting.
INFLUENCE OF pH ON Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN CHICKEN EMULSIONS
Authors: SOFOS J. N. , BUSTA F. F. , ALLEN C.E.
Published: August 2006

The influence of hydrogen‐ion concentration on the effectiveness of sodium nitrite and/or sorbic acid to control Clostridium botulinum growth during elevated temperature abuse (27°C) of mechanically deboned chicken meat frankfurter‐type emulsions was examined. Toxin production, spore germination (loss of heat resistance) and outgrowth, residual nitrite levels, and total microbial growth (aerobic CFU) were determined at specified times during the incubation period. The effect of sorbic acid (0.2%), alone or in combination with nitrite (40, 156 μg/g), in significantly (p < 0.05) inhibiting spore germination, growth, and toxin production was pH dependent. This effect was not observed at pH values above 6.20 and it increased with decreasing pH. Inclusion of nitrite in the formulation increased the effective pH for sorbic acid inhibition of toxin production. The rapid rate of germination and outgrowth in both control and nitrite‐containing treatments was not influenced by pH in the range examined (5.93‐6.93). When sorbic acid was included in the formulation, there was a slower nitrite depletion during storage. This effect was also pH dependent and it was not observed at higher pH values (7.15). Total microbial growth was affected by decreasing pH, but not by the inclusion of nitrite and/or sorbic acid in the formulation.
CHICKEN BLOOD PLASMA PROTEINS: PHYSICOCHEMICAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES
Authors: DEL RIO DE REYS M. T. E. , CONSTANTINIDES S. M. , SGARBIERI V. C. , EL‐DASH A. A.
Published: August 2006

Chicken blood plasma protein was prepared by collecting blood during the slaughter of animals using 0.5% sodium citrate solution as an anticoagulant. The blood cells were separated by centrifugation, and the plasma recovered by freeze drying either before or after dialysis. Disc polyacrylamide gel electrophoresis gave a pattern with nine protein bands, which were reduced to seven bands when the sample and gels were treated with urea. Sodium dodecyl sulfate (SDS) gel electrophoresis furnished nine protein bands with molecular weights ranging from 24,000‐l15,000. Gel electrofocusing revealed three protein bands with isoelectric points of 5.7, 5.3 and 4.8, respectively. Digestibility of the proteins was above 90%, and the protein efficiency ratio (PER) was 2.8 in comparison with 2.5 for casein. Addition of plasma to wheat flour for bread making at 2.5 and 5% levels raised the PER of bread from 0.87 to 1.67 and 2.02, respectively.
PENTANE PRODUCTION AS AN INDEX OF. RANCIDITY IN FREEZE‐DRIED PORK
Authors: SEO C. W. , JOEL D. L.
Published: August 2006

Levels of hydrocarbon in the headspace over freeze‐dried pork was measured to evaluate rancidity. At the same time, the pork was given to a sensory panel to describe the degree of rancid odor. When the pentane level in the headspace reached about 0.05 μ1, 100% of the. panel described the pork as rancid. In the early stage of rancidity, the pentane production levels were not correlated with the rancid odor scores. However, overall pattern of the pentane production was significantly correlated with that of the rancid scores. The correlation coefficient (0.88) was significant at the 99% level. Serum rubber caps used for sealing the sample containers to facilitate headspace gas sampling absorbed hydiocarbons significantly. The extent of the hydrocarbon absorption increased with increasing chain length of the hydrocarbons, i.e., hexane > pentane > butane > propane. Teflon tape‐covered silicone rubber septa could alleviate this problem.
EFFECTS OF pH AND SODIUM CHLORIDE ON Yersinia enterocolitica GROWTH AT ROOM AND REFRIGERATION TEMPERATURES
Authors: STERN NORMAN J. , PIERSON M. D. , KOTULA A. W.
Published: August 2006

The effects of pH level and sodium chloride concentration on clinical and environmental strains of Yersinia enterocolitica at 3° and 25°C were determined. Bacteriostatic and bactericidal inhibition was observed at 7% w/v sodium chloride at both 3° and 25° C in Brain Heart Infusion Broth. Growth was observed at pH 4.6‐9.0. Clinical strains showed significantly greater tolerance to pH level and sodium chloride concentration than did the environmental strains of Y. enterocolitica at 25° C. These findings suggest that Y. enterocolitica may be resistant to some common methods of food preservation.
GELATINIZATION OF STARCH IN BAKED PRODUCTS
Authors: LINEBACK D. R. , WONGSRIKASEM E.
Published: August 2006

Scanning electron photomicrographs of starch isolated from white bread, sugar cookies, pie crust, angel food cake, cake doughnuts and cinnamon rolls revealed that the proportion of folded and deformed granules, an indication of the extent of gelatinization and pasting, varied from relatively few granules in sugar cookies to virtually all granules in angel food cake. Starch isolated from angel food cake had no birefringence and was about 97% gelatinized as measured enzymatically, while that from sugar cookies was approximately 91% birefringent and was 4% gelatinized. Starches from other baked products studied had residual birefringence and percent gelatinization intermediate to the values for angel food cake and sugar cookies. Thus starch in the baked products studied ranged from essentially completely gelatinized to that which had undergone very little change.
EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS
Authors: HSU D. , LEUNG H. K. , FINNEY P. L. , MORAD M. M.
Published: August 2006

Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water at 2‐hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 15% levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.
PROCESSING OF CURED MULLET ROE
Authors: HSU W. H. , DENG J. C.
Published: August 2006

In processing of cured mullet roe, the desalting step was required to prepare an acceptable product. When mullet were salted with various levels of solid salt, the data of salt diffusion followed first order kinetics. With a 10% curing salt, the time constant (hr) increased from 42.25 and 45.27 for whole roe and central region, respectively, to 44.39 and 50.07 for those cured with a 20% salt. Cured roe (15% salt for 28 hr and desalted for 6 hr) open sun‐dried (T ≅ 30°C) for 7 days contained 5.1% salt, 26.5% moisture and 0.832 a.
EFFECTS OF MODIFIED PROCESSING PROCEDUFiES ON QUALITY OF SOUTHERN CROWDER PEAS
Authors: FLORA L. F.
Published: August 2006

Two lots of freshly harvested Crowder‐type southern peas were subdivided and processed to study the effects of soaking, exhausting, EDTA, and acidification on percent drained weights, color, texture, and ascorbic acid of canned and frozen peas. Canned peas acidified with citric acid were lighter in color and firmer in texture than nonacidified canned peas. Though peas picked up moisture during soaking, the percent drained weight of canned soaked peas was not significantly different from unsoaked peas. Neither was there any difference in drained weights between blanched and unblanched, exhausted canned peas. Peas exhausted rather than blanched prior to closing were slightly lighter in color and had higher levels of ascorbic acid. Canned peas with EDTA in the brine were lighter in color than peas canned in plain brine. Processing variables affected quality of canned peas more than that of frozen peas.
BOD AND COD DETERMINATIONS ON CITRUS WASTE STREAMS AND COMPONENT PARTS
Authors: CRANDALL P. G. , KESTERSON J. W.
Published: August 2006

Triplicate grapefruit and orange samples of about 500 kg each were processed under controlled pilot plant conditions. Composite samples of the wash water and the products of each unit operation were analyzed for oxygen demand by the long chemical oxygen demand (LCOD), short‐chemical oxygen demand (S‐COD) and biochemical oxygen demand (BOD). Additionally, samples of grapefruit and orange were washed by hand with 0.4L of H2O/kg fruit before dividing the fruit into six component parts: flavedo, albedo, membrane, juice sacs, seeds, and juice. Samples of fruit were also prepared by grinding the whole fruit in a comminuting machine. The L‐COD values for the pilot plant runs ranged from 68 ppm on the water used to rinse grapefruit before it was washed, to more than 1,180,000 ppm for the dried orange peel. The weight of rinse water was 40% of the fruit weight and dry peel weights were 8% of the fruit weight. For the component parts, the L‐COD ranged from 416 ppm for the rinse water to more than 1.5 million ppm for the grapefruit seeds. Covariance analysis comparing differences in oxygen demand measurements within a cultivar in addition to the differences in percentage of total solids and °Brix is discussed.
LOW VOLTAGE ELECTRICAL STIMULATION OF BEEF CARCASSES
Authors: TAYLOR D. G. , MARSHALL A. R.
Published: August 2006

Studies were carried out on the effect of low voltage stimulation of beef carcasses on the onset of rigor mortis and meat tenderness. One side of each of 14 beef carcasses was electrically stimulated using a step‐wise increase in voltage to a peak of 32V direct current; the other side being used as the unstimulated control. Application of this low voltage treatment produced marked muscle contraction and carcass distortion. The rate of fall of muscle pH (indicating the onset of rigor mortis) was appreciably more rapid in the stimulated than the control sides. Meat samples from stimulated sides assessed by the use of objective and subjective methods were found to be significantly (P < 0.01) more tender than samples from unstimulated sides. The data suggest that low voltage stimulation (32V) of beef carcasses was associated with hastening of rigor mortis and improvement in tenderness comparable to that reported for carcasses subjected to voltages between 11OV and 3600V.
SOME FLAVOR AND COLOR CHANGES DURING LOW TEMPERATURE DEHYDRATION OF GRAPES
Authors: GEE M.
Published: August 2006

Seedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation. Development of color in the raisin product is strongly affected by the water activity of the grape tissue during drying. Raisin color can be controlled by adjusting drying time and water activity in and near the skin to affect the enzymatic browning rate. Carbohydrates are converted to free sugars during the drying process and storage. As raisin production is being shifted from solar to mechanical drying, these mechanisms become important.
CONTROL OF pH IN GENERATING CHLORINE DIOXIDE FOR BACTERICIDAL USE IN POULTRY PROCESSING WATER
Authors: LILLARD H. S.
Published: August 2006

This study showed that there is no significant difference in total aerobic counts, fecal coliform levels, and salmonellae incidence of chiller water or broiler carcasses when pH of the chlorine dioxide generating system is controlled with either hydrochloric acid or chlorine gas. Also, there is no difference in mean number of days of shelf‐life of carcasses processed in water treated by either method.
S‐NITROSOCYSTEINE AS AN ANTIOXIDANT, COLOR‐DEVELOPING, AND ANTICLOSTRIDIAL AGENT IN COMMINUTED TURKEY MEAT
Authors: KANNER J. , JUVEN B. J.
Published: August 2006

The effects of S‐nitrosocysteine (RSNO) as an inhibitor of lipid oxidation and as a color‐developing and anticlostridial agent in a comminuted turkey meat product are reported. These effects were compared with those of nitrite on a molecular weight basis. Similar effects were obtained by 25 ppm of nitrite or the corresponding molar concentration of RSNO in color development and inhibition of lipid oxidation in cooked cured meat stored under anaerobic conditions. Transnitrosation between RSNO and hemeproteins occurred in the meat product. Results indicate that as far as the chances for nitrosamines formation are concerned, RSNO cannot be recommended as a substitute for nitrite. In a microbiological medium and in a meat product, RSNO had less anticlostridial activity than nitrite.
DEVELOPMENT OF A SYNTHETIC MEAT FLAVOR MIXTURE BY USING SURFACE RESPONSE METHODOLOGY
Authors: HSIEH Y. P. C. , PEARSON A. M. , MAGEE W. T.
Published: August 2006

A synthetic model meat flavor system was developed by panel testing of various meat flavor precursors at different levels by predicting optimum concentrations using surface response methodology. The final flavor system consisted of an autoclaved mixture of simple sugars, amino acids, 5‐nucleotides, glycoprotein, monosodium glutamate, and salt with fat as an optional component. Results demonstrated that the sulfur‐containing ammo acids and simple sugars played an important role in flavor development, whereas, the other components either masked the harsh sulfury taste or enhanced the meaty flavor. The surface response method was shown to be a good technique for predicting the optimal level of components in the formulation, although panelists were not able to differentiate between small differences in the levels of components in the mixture. Subjection of the final formulation to the panel in comparison to five commercial meat flavor extracts and an authentic beef extract showed it to be equal or superior to all of the commercial samples and nearly equal to authentic beef extract.
EFFECT OF POSTMORTEM ELECTRICAL STIMULATION ON BOVINE MYOGLOBIN AND ITS DERIVATIVES
Authors: TANG B. H. , HENRICKSON R. L.
Published: August 2006

Zone electrophoresis using cellulose acetate membrane as the supporting medium was developed as a method to measure the amount and quantitate myoglobin and its derivatives. Total pigment and total myoglobin concentrations were not affected by electrical stimulation, but different animals and different muscles did influence the total pigment and total myoglobin content. Muscle which had been electrically stimulated showed an increase in oxymyoglobin content. This result was supported by a visual appraisal. Results from visual appraisal also supported the finding that metmyoglobin was lower in both the control and stimulated samples. The electrically stimulated steaks were bright red in color while the control samples were dark purplish red.
NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY
Authors: ESKELAND BJODNE , NORDAL JOHN
Published: August 2006

Evaluation of the nutritional quality of the protein has been performed during the fermentation procedure of dry sausage. The criteria used are net protein utilization (NPU), true digestibility of protein, and true digestibility of the single amino acids. The digestibility of the protein increased from 92.0 to 94.1% and NPU from 73.8 to 78.7% during the fermentation process. During the fermentation process of 22 days, the level of amino acids increased and so did the true digestibilities of the individual amino acid components. The largest increase in digestibility by fermentation was observed for threonine (4.2% units) followed by methionine, while of the nonessential, alanine had the greatest increase, followed by glycine, proline, serine, and aspartic acid.
THEORETICAL ANALYSIS OF THE RELATIONSHIP BETWEEN MECHANICAL HARDNESS AND ITS SENSORY ASSESSMENT
Authors: PELEG M.
Published: August 2006

“Hardness” is mainly perceived through the forces that the fingers, jaws or tongue exert. Since the mechanical resistance of the tissues involved is often comparable in magnitude to that of the, tested object, the mechanical sensitivity must decline at a level determined by the resistance of both tissue and object. Sensory response to mechanical stimulus starts at zero, ends up in saturation or pain and ought to have certain mathematical properties. Superposition of the response intensity and the mechanical sensitivity reveals a theoretical relationship between mechanical hardness and its sensory assessment. This relationship implies that scatter in hardness sensory scores is theoretically inevitable and that there must be a certain hardness range for which each organ has maximum sensitivity.
FLATULENCE IN RATS FOLLOWING INGESTION OF COOKED AND GERMINATED BLACK GRAM AND A FERMENTED PRODUCT OF BLACK GRAM AND RICE BLEND
Authors: REDDY N. R. , SALUNKHE D. K. , SHARMA R. P.
Published: August 2006

The extent of hydrogen production by cooked black gram (Phaseolus mungo L.) seeds and cotyledons, germinated black gram seeds (24 hr), and a black gram and rice (Oryza sativa L.) fermented steamed product (Idli) was investigated with rat bioassay method. Whole black gram seeds had 3.4% verbascose, 0.9% stachyose, traces of raffinose, and 1.5% sucrose, while black gram cotyledons contained 4.0% verbascose, 0.7% stachyose, traces of raftinose, and 1.5% sucrose on dry weight basis. Maximum hydrogen production was obtained with 60% cooked black gram cotyledons in the diet. Germinated black gram seeds and fermented steamed product significantly produced lower flatus than the cooked black gram products. A positive significant correlation (r = 0.90) was found between oligosaccharides of the raffinose family of sugars of black gram and hydrogen production by rats.
WATER‐SOLUBLE PROTEINS OF SELECTED PEARL MILLET GENOTYPES
Authors: GALYEAN R. D. , LANEY J. A. , HARDEN M. , KRIEG D.
Published: August 2006

Selected properties of water‐soluble proteins from different pearl millet genotypes were determined. Proteins from pearl millet genotypes containing high, average, and low total protein were compared using gel permeation chromatography (GPC), polyacrylamide gel electrophoresis (PAGE) and selected enzymatic analyses. Genotypes with higher total protein content contained greater proportions of low molecular weight protein. PAGE of GPC fractions yielded at least 20 bands with widely varying mobilities. Lipoxidase and proteolytic enzyme activity was greatest in millet with high protein content. Further research is suggested to determine effects of grain maturity on protein characteristics.
LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKING
Authors: CHUNG O. K. , POMERANZ Y. , JACOBS R. M. , HOWARD B. G.
Published: August 2006

Extractability of total, nonpolar, or polar lipids from five hard red winter (HRW) wheat flours increased linearly with extraction temperature. Any increases in amounts of total extracted lipids, by varying solvent or extraction temperature, were mainly due to increases in the extracted polar lipids. Proper selection of solvent and/or extraction temperature was of major importance for polar lipid extractability. Extractability of lipid‐phosphorus increased with temperature more rapidly than extractability of lipid‐galactose, and the effect of temperature on the extractability of lipid‐galactose was more pronounced with Skellysolve B or benzene than with acetone or 2‐propanol. The amounts of polar lipids extracted with 2‐propanol by a shaker at 75°C or by a Soxhlet were the most effective in differentiating the HRW flours according to their mixing times. The ratio of nonpolar to polar lipids extracted with petroleum ether or Skellysolve B, which extract free lipids, or the galactose content of free lipids best differentiated the HRW flours according to loaf volume potential.
ANTIMYCOTIC PROPERTIES OF HOP EXTRACT IN REDUCED WATER ACTIVITY MEDIA
Authors: ENGELSON MINA , SOLBERG MYRON , KARMAS ENDEL
Published: August 2006

The effect of three levels of hop extract (0.5, 1.5, 2.5%) on the formation of mold colonies in laboratory culture media, adjusted to six levels of water activity between 0.98 and 0.77, was investigated. Nutrient agar plates containing hop extract were inoculated with dilute suspensions of asexual spores of Penicillium and two Aspergilli isolated from intermediate moisture food. The plates were wrapped with a moisture barrier and oxygen permeable film to prevent drying, and incubated at room temperature for 30 days. The data suggest that at levels of 1.5–2.5%, the hop extract inhibited vegetative growth of all three organisms. Reduction in the number of visible colonies was caused independently by both the reduced water activity and the presence of the hop extract. Hop extract inhibited mycelial growth and allowed development of the germ tube. The combined effect of reduced water activity and the addition of hop extract may be usable in imparting biological stability to intermediate moisture foods.
CADMIUM AND LEAD CONTENT OF SOYBEAN PRODUCTS
Authors: BRAUDE G. L. , NASH A. M. , WOLF W. J. , CARR R. L. , CHANEY R. L.
Published: August 2006

Soybeans grown on sludge‐amended soil high in cadmium content were analyzed for cadmium and lead, then fractionated to simulate industrial food processing. Of these fractions, oil retained the least cadmium, which accumulated in the protein‐enriched fractions. Protein products prepared in the laboratory by simulated industrial processes showed no practical differences in cadmium levels. Commercial soybean products for human consumption obtained from manufacturers and markets showed no elevated cadmium levels. Lead levels were high in isolated instances, presumably from contamination during processing. Cadmium in high‐cadmium soybeans is retained by protein products consumed by humans; increased cadmium application to soils may be hazardous to humans. However, soybean products presently being marketed do not contain excessive cadmium or lead.
ANTIOXIDANT ACTIVITY OF CYSTEINE AND PROTEIN SULFHYDRYLS IN A LINOLEATE EMULSION OXIDIZED BY HEMOGLOBIN
Authors: TAYLOR M. J. , RICHARDSON T.
Published: August 2006

Fifteen amino acids were evaluated for antioxidant activity in a linoleate emulsion oxidized by hemoglobin. Cysteine was the only amino acid with significant antioxidant activity, which was as great as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), or e‐tocopherol. Ten proteins containing free or latent sulfhydryl groups were evaluated for antioxidant activity in both native and reduced states. Native proteins, containing few or no measurable sulfhydryl groups, had little or no antioxidant activity. Proteins treated with NaBH4 had greatly increased sulfhydryl groups and antioxidant activity. Treatment of reduced proteins or cysteine with iodoacetic acid (IAA) eliminated both sulfhydryl groups and antioxidant activity. Cysteine and reduced bovine serum albumin had optimum antioxidant activity at pH 8.6.
BUTYLATED HYDROXYANISOLE (BHA) INDUCED CHANGES IN THE SYNTHESIS OF POLAR LIPIDS AND IN THE MOLAR RATIO OF TETRAHYMANOL TO POLAR LIPIDS IN TETRAHYMENA PYRIFORMIS
Authors: SURAK J. G. , SINGH R. G.
Published: August 2006

When butylated hydroxyanisole (BHA) was added to cultures of Tetrahymena pyriformis at concentrations up to 12.5 μg/ml, an inhibition in the synthesis of polar lipid.s was observed. Increasing concentrations of BHA decreased the percentage of Na‐2‐[14C]‐acetate incorporated into lysophosphatidylcholine, 2‐aminoethyl‐phosphonolipids, and unknown polar lipid 1 while increasing the incorporation of radiolabel into phosphatidylethanolamine and unknown polar lipid II. BHA increased the cellular level of tetrahymanol and increased the molar ratio of tetrahymanol to lipid phosphorus. These data suggest that T. pyriformis alters its cellular lipid composition in response to perturbations caused by BHA.
ESSENTIAL AMINO ACID CONTENT OF SOME SELECTED NIGERIAN MEALS
Authors: UBANI U. G. I. , WILLIAMS C. S. , CHUNG R. A.
Published: August 2006

Protein deficiency is a major nutritional problem in Nigeria. Low Per capita income, adverse environment, and livestock diseases make it difficult to obtain sufficient quantities of high quality protein. Several selected food items common to Southern Nigeria were analyzed for essential ammo acids content. When these food items were grouped into a typical meal pattern for 1 wk, methionine was inadequate in breakfast; however, it was found that the average essential ammo acid intakes per day were adequate. With proper meal combinations and supplementations, it would be possible to improve dietary intakes of essential amino acids in Nigeria by utilizing common foods available and acceptable to the population.
RELATION BETWEEN PHENOLIC ACID CONTENT AND STABILITY OF PECANS IN ACCELERATED STORAGE
Authors: SENTER S. D. , HORVAT R. J. , FORBUS W. R.
Published: August 2006

Eight phenolic acids were isolated from the testa of Stuart pecan kernels and identified by gas‐liquid chromatography‐mass spectrometry (GLC‐MS). Acid quantities decreased significantly during 12 wk of accelerated storage of the kernels at 21°C, 65% RH. High correlations (r = 0.95‐0.97) were obtained between decreases in the dihydroxy and trihydroxy benzoic acids and declines in sensory quality of the kernels, indicating that these compounds are implicated in storage stability. Acids identified by GLC‐MS analyses were gallic, gentisic, vanillic, protocatechuic, p‐hydroxybenzoic, and p‐hydroxyphenylacetic acids. Coumaric and syringic acids were present in trace amounts and were identified primarily by comparison of their retention times with those of authentic compounds on two dissimilar GLC columns. Gallic was the predominant acid and constituted ca 78% of those present.
PRPTEIN ISOLATE FROM ALKALINE EXTRACTION OF AIR‐CLASSIFIED HIGH‐PROTEIN SOFT WHEAT FLOUR
Authors: WU Y. VICTOR , STRINGFELLOW ARTHUR C.
Published: August 2006

An alkaline extraction procedure was used to produce protein and starch fractions from air‐classified high‐protein soft wheat flour. Optimum extraction was at pH 11.1 in 0.03N sodium hydroxide with a solvent‐to‐flour ratio of 6:1. After centrifugation, the alkaline extract was adjusted to pH 6.1 to yield a precipitate and a supernatant. Protein content (nitrogen × 5.7) of the isolates (dried precipitates) varied between 88 and 96%, accounting for 64‐72% of the total protein. The ‘isolates had from. 1.7‐1.8g lysine and 3.6‐4.7g total sulfur amino acids per 16g of nitrogen. The isolates had minimum solubility of around 9% near pH 6; solubility was about’ 90% at pH 2.3 and 62‐93% at pH9.7. All isolates had good emulsifying activity (47‐98%), emulsion stability (46‐97%), and hydration capacity (2.7‐3.0).
TOTAL POROSITY AND OPEN‐PORE POROSITY IN THE DRYING OF FRUITS
Authors: LOZANO J. E. , ROTSTEIN E. , URBICAIN M. J.
Published: August 2006

A simple procedure has been implemented to measure porosity of apples as a function of moisture contents. The method has been applied to apples with change in moisture contents by conventional air drying. It is shown that the pores, which for biological reasons are open, i.e. connected to the outside, at the onset of dehydration, remain so until X = 1.5 g/g. As dehydration proceeds the pores are split into two families of pores: externally connected pores and locked‐in bores. Both total and open pore porosity can be predicted from experimental correlations. Alternatively, the total porosity can be estimated from data on bulk volume shrinkage and the average composition of the tissue by means of equations presented. The interpretation of experimental data using this approach confirms that there is a significant change in the three‐dimensional arrangement of the cellular tissue below X = 1.5 g/g. The two approaches lead to the conclusion that, probably due to cellular collapse, the open structure that characterizes the fresh foodstuff changes into a structure with locked‐in pores. This fact may help to explain the slow and difficult re‐hydration which characterizes air‐dried foodstuffs. This hypothesis will be followed up in future work. The information developed should be of help in qualitative and quantitative modeling of processes involving moisture changes.
A RAPID, AUTOMATED MICROBIOLOGICAL DETERMINATION OF ORANGE JUICE AUTHENTICITY
Authors: VANDERCOOK CARL E. , LEE STEVEN D. , SMOLENSKY DORA C.
Published: August 2006

The microbiological method for detection of adulteration of orange juice was automated to eliminate most of the manual manipulations and reduce the assay time from over 30 hr to less than 2 hr. Commercially available components were assembled into a system that would automatically prepare, inoculate, incubate, and measure samples of orange juice. The assay was based on the rate of pH change due to acid production by a massive inoculation of Lactobacillus plantarum. The rate of pH change was proportional to the orange juice concentration, and the coefficient of multiple correlation was greater than 0.98 for most juices under the conditions of the assay.
ACCEPTABILITY OF MICROWAVE AND CONVENTIONALLY BAKED POTATOES
Authors: BRITTIN H. C. , TREVINO J. E.
Published: August 2006

A survey of 200 consumers who purchased fresh potatoes in supermarkets showed that 16% owned microwave ovens and most of these owners usually bake fresh potatoes in microwave ovens. Microwave and conventionally baked Norgold Russet and Viking potatoes grown in West Texas were evaluated by a lo‐member trained sensory panel and by 120 consumers in a supermarket. Microwave baked potatoes had significantly greater percent cooking loss, less cooking time, and lower sensory scores by the trained panel than conventionally baked potatoes. However, the consumers indicated no significant difference in the preference or acceptability of microwave and conventionally baked potatoes. Specific gravity was not significantly related to texture or overall acceptability.
RECOVERY OF VITAMIN A IN PROCESSED FOODS MADE FROM FORTIFIED FLOURS
Authors: PARRISH D. B. , HEROD L. , PONTE J. G. , SEIB P. A. , TSEN C. C. , ADAMS K. A.
Published: August 2006

The recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90% or more (range 79‐105%) in fresh products made from flours stored less than 6 months, with similar retentions (range 72‐108%) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than 50%.
ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN
Authors: PINTAURO STEPHEN J. , PAGE GREGORY V. , SOLBERG MYRON , LEE TUNG‐CHING , CHICHESTER C.O.
Published: August 2006

The mutagenicity of a Maillard browned egg albumin/glucose mixture was evaluated using the Salmonella‐mammalian microsome plate assay. Three parts of egg albumin were mixed with two parts glucose and the moisture content adjusted to 15%. The mixture was browned by storage at 37°C and 68% relative humidity for 0, 20, or 40 days. The samples were fractionated into lipid‐soluble and water‐soluble components and each fraction was tested for mutagenicity. No mutagenic response was observed in any of the samples tested.
EFFECTS OF FREEZING AND LABORATORY PROCEDURES ON THE RECOVERY OF BACTERIA FROM GROUND BEEF
Authors: WILLIAMS R. R. , WEHR H. M. , STROUP J. R. , PARK M. , POINDEXTER B. E.
Published: August 2006

Fifty‐five ground beef samples were analyzed to determine the effects of freezing with dry ice (‐70°C) for 2 days (TR2) followed by 4 and 11 days. (TR3, TR4) in a laboratory freezer (‐20°C) on aerobic plate counts (APC, 35°C), coliform, Escherichia coli, coagulase positive Staphylococcus aureus, and Clostridium perfringens recoveries. C. perfringens recovery is significantly reduced at TR2 and successively reduced at TR3 and TR4. Coliform and E. coli recoveries are significantly reduced at TR3 and TR4. S. aureus recovery is significantly reduced at TR4. APC values are not significantly reduced by freezing treatments. Statistical analysis of duplicate sample data (35 samples) gave low experimental error, estimated standard error, and sample error values indicating that enumerative procedures used have acceptable precision.
INFLUENCE OF ACID RELATED MANUFACTURING PRACTICES ON PROPERTIES OF COTTAGE CHEESE CURD
Authors: PERRY CONNIE A. , CARROAD PAUL A.
Published: August 2006

The influences of selected manufacturing practices on textural and physical properties of cottage cheese curd were investigated. The rate of acid development of lactic microorganisms used in making culture set curd and the pH of cutting of the curd were varied using pilot scale cheese making equipment. Culture set curd was compared with curd made by the direct acid set method. The pH of cutting influenced curd properties, although the rate of acid development did not. Textural properties of acid set curd differed significantly from those of culture set curd.
PREDICTION OF WATER ACTIVITY OF AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS: EXPERIMENTAL INVESTIGATION OF THE awLOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED COMPOUNDS
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

The water activity lowering behavior of sodium lactate, lactic acid, and other related hydroxy acids as well as its sodium salts, has been experimentally determined. The results for the sodium salts were very well fitted to Bromley's (1973) model for awin aqueous solutions of strong electrolytes, while the aw, data for the acids were very well described by Norrish's (1966) equation. It was found that sodium lactate does not present any exceptional negative deviation from Raoult's law as it has been reported in the literature. The B number for sodium lactate (0.050 kg/mol−1) was found to be somewhat lower than that corresponding to sodium chloride. Moreover, lactic acid was found to have a small positive deviation from Raoult's law.
FORMULATION AND SENSORY EVALUATION OF A FRUIT PUNCH CONTAINING WATERMELON JUICE
Authors: HUOR S. S. , AHMED E. M. , RAO P. V. , CORNELL J. A.
Published: August 2006

The objective of this work was to formulate and test the acceptability of a fruit punch containing watermelon juice. Frozen concentrated watermelon, pineapple, and orange juices, sugar and citric acid were used to formulate five categories of fruit punches containing each 100%, 50%, 20%, and 10% juices. The 10% juices had 15:1 and 25:l Brix:acid ratios while the others had 15:l Brix:acid ratio. Optimum proportions of juices were determined, using mixture response surface methodology, laboratory sensory evaluation, and small scale consumer tests. Results indicated a highly acceptable product could be formulated within each category of punch, and in each case, up to 80% watermelon could be used in the formulation.
EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANS
Authors: DAVIS D. R. , TWOGOOD M. L. , BLACK K. R.
Published: August 2006

Two lots of three canned dry bean types were treated as follows: no blanch, two water, and two steam blanch methods (cooled or not cooled after blanching) in order to assess treatment effect on quality attributes after 1 day and 1 mo storage. Storage times did not affect drained weights, but the not blanched and not cooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post‐blanch treatment had significant effects, which varied between bean types, on drained weight, shear values and percent split beans, but not on moisture content. The lot had a significant effect on all quality attributes.
PIROT SCALE PREPARATION OF PROTEIN CONCENTRATES FROM WHEAT MILLRUN AND WHEAT SHORTS USING A WET ALKALINE PROCESS
Authors: EDWARDS R. H. , SAUNDERS R. M. , KOHLER G. O.
Published: August 2006

A pilot‐scale process for preparing high‐protein, low fiber (<l%) products from 150‐lb batches of wheat millrun and shorts using a wet alkaline method is described. The protein concentrates contained 60–70% protein when starch was removed prior to protein precipitation and 25–26% protein with the starch present. Yields of the protein concentrates ranged from 4.1 to 33.6% of the raw material starting weight (dry basis), depending on the processing conditions employed. Yield could be increased by re‐extracting the pressed residue. Water requirements for extraction were lowered from 750 to 263 lb by extracting the raw material with the deproteinized mother liquor from the previous lot.
HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
Authors: BERRY MAURICE R. , BRADSHAW JOE G.
Published: August 2006

The sterilization value (Fo) and heat penetration factors (fh and j) were determined from time/temperature data as a function of container headspace, reel speed, and product consistency for cans of condensed cream of celery soup heated in an FMC Steritort. The product was formulated in the laboratory, and water was added to control consistency. Two commercial instruments were used to measure product consistency. Fill weight (headspace) was the most critical processing parameter for the simulated Sterilmatic (individual‐serving‐size cans) and Orbitort (institutional‐size cans) processes. As the headspace bubble was eliminated, the product was heated by conduction in a manner similar to a still process. The degree of agitation of the product was also directly affected by reel speed and consistency. The integrated sterilization value (IS) was determined from the spore count reduction technique of process determination for selected processes and normally exceeded Fo. The difference was as much as 6.9 min in the 603 × 700 can.
FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS
Authors: DAVIS G. W. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

A relatively simple fragmentation procedure using raw bovine muscle has been refined for use in predicting tenderness of broiled loin steaks. Fragmentation measures were obtained on muscle tissue by stirring homogenates through nylon cloth screens of specific pore sizes (250 km, 149 pm, and 88 pm). Raw muscle from “tough” steaks produced higher quantities of muscle fragments greater than 250 pm in size than did “tender” steaks. Fragmentation is best expressed by use of a fragmentation index which accounted for approximately 50% of the observed variation in loin steak tenderness for carcasses of A maturity.
ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSIS
Authors: MAC DONALD B. , GRAY J. I. , STANLEY D. W. , USBORNE W. R.
Published: August 2006

The effect of varying levels of nitrite on the development of cured meat flavor in hams was investigated. Sensory evaluation studies demonstrated that concentrations of sodium nitrite as low as 50 mg/kg developed a significant (p < 0.05) cured meat flavor. In addition, this level of nitrite was as equally effective as 500 mg/kg of nitrite in retarding the development of off‐odors and flavors during aerobic storage of hams for 7 days at 4°C. Reduced off‐flavor formation was also observed in meat samples. treated with 0.02% butylated hydroxytoluene or 1000 mg/kg of citric acid although these compounds were not as effective as 50 mg/kg of nitrite in producing a typical ham aroma or flavor. The intensity of cured meat aroma/flavor as well as overall palatability was found to be directly related to a decrease in off‐odors/flavors present in the product.
ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS
Authors: MAC DONALD B. , GRAY J. I. , KAKUDA Y. , LEE M. L.
Published: August 2006

Hams treated with 2.5% salt and varying concentrations of sodium nitrite, butylated hydroxytoluene (BHT), and citric acid were evaluated by means of thiobarbituric acid (TBA) values, formation of fluorescent products, hexanal and 2,4‐decadienal, and sensory analyses. Results demonstrate that nitrite significantly reduces (p < 0.05) lipid oxidation in pork stored aerobically at 4°C. Meat treated with 0.02% BHT or 1000 mg/kg of citric acid also reduced TBA values, although these compounds were not as effective as 50 mg/kg of sodium nitrite. A significant relationship (p < 0.05) was established between off‐odor/flavor formation and both TBA values and the production of fluorescent products during the first 7 days of storage. However, the relationship between fluorescent products and off‐odors/flavors was not significant at 14 days. Significantly lower (p < 0.05) levels of hexanal and 2,4‐decadienal were found in meat treated with nitrite, BHT or citric acid compared to samples containing only salt.
QUANTITATIVE DETERMINATION OF LOW‐SALT SOLUBLE PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE‐POLYACRYLAMIDE GEL ELECTROPHORESIS
Authors: CALDIRONI HUGO A. , BAZÁN NICOLÁS G.
Published: August 2006

Muscle samples from bovine animals were cooked for 10 min from 60–90°C with intervals of about 2°C. Samples were homogenized and centrifuged and the low‐salt soluble proteins were obtained thereafter. Photodensitometry was used for the quantitation of proteins on SDS polyacrylamide gels with the enzyme enolase as an internal standard. It was found that a linear relationship existed between peak areas and the enolase concentration up to 60 μg. Enolase was found to be a useful internal standard yielding narrower bands in the middle of the gel than other tested proteins. When muscles were cooked at temperatures between 60–80°C, low‐salt soluble proteins gradually disappeared and could not be detected above 80°C. From 68°C towards higher temperatures, protein bands of the following molecular weights were observed: 130,000; 85,000; 72,000; 55,000; 40,000, and 18,000. A quantitative relationship was established between the bands of 55,000 and 40,000. The ratio between these two bands went from a value higher than one to a value lower than one, at 68–72°C. Since the foot‐and‐mouth disease virus is inactivated at about 70°C, the present method could be applied in studies on the effectiveness of heat processing in destroying the infective virus.
EXPANDED CEREAL FORTIFICATION: BIOAVAILABILITY AND FUNCTIONALITY (FLAVOR) OF MAGNESIUM IN BREAD
Authors: RANHOTRA G. S. , LEE C. , GELROTH J. A.
Published: August 2006

The bioavailability of magnesium in bread fortified according to the expanded (NAS/NRC, 1974) fortification program was determined in young male rats. Of the various parameters tested to assess bioavailability, the concentration of magnesium in femur appeared to be the parameter of choice; femur magnesium levels responded linearly to the dietary magnesium levels (r = 0.95). Results indicated that the added magnesium (as MgO) in bread was quite well available. The simultaneous addition of six recommended vitamins, and Mg, Fe, Zn, and Ca (adjusted or not for amounts contributed by the flour) had no adverse effect on the bioavailability of Mg. No off flavor due to magnesium was detected in test breads.
LEAD UPTAKE OF GRAPEFRUIT JUICES STORED IN CANS AS DETERMINED BY FLAMELESS ATOMIC ABSORPTION SPECTROSCOPY
Authors: ROUSEFF R. L. , TING S. V.
Published: August 2006

The effects of juice acidity, storage time, and temperature on the lead content of canned grapefruit juice were determined. Freshly processed juice had a lead concentration of 0.06 ppm. Average lead levels increased to 0.19 ppm after 17 wk storage and did not change significantly thereafter. After 52 wk storage, composite juice lead concentrations ranged from 0.13–0.26 ppm. These levels are within the FAO/WHO Food Standard Program limits. Storage temperature had no significant effect on ultimate juice lead concentrations. The major factor in determining ultimate lead levels was the surface area of solder exposed to the juice. Juice pH was also a factor with the more acidic juices having a slightly greater lead content. These findings suggest that measures to reduce interior solder surface area in cans should reduce the lead content.
CELLULOSE‐HEMICELLULOSE FRACTIONS IN THE ALCOHOL‐INSOLUBLE SOLIDS OF VALENCIA ORANGE PEEL
Authors: EAKS IRVING L. , SINCLAIR WALTON B.
Published: August 2006

The hemicellulose fraction of immature and mature Valencia orange peel was fractionally extracted and analyzed after removing the interfering polymeric materials consisting of proteins and large amounts of pectic substances. A procedure for the fractionation of the alcohol‐insoluble solids (AIS) is presented for citrus fruits, which may be used for other plant materials. The monosaccharide constituents of the hemi‐cellulose were determined after hydrolysis and paper chromatography. Comparisons of the pectic substances, protein, hemicellulose, and cellulose components were made between immature and mature Valencia orange peel.