bluuebunny/crossref_metadata_2025 huggingface dataset:
Preparation and Evaluation of Trialkoxytricarballylate, Trialkoxycitrate, Trialkoxyglycerylether, Jojoba Oil and Sucrose Polyester as Low Calories Replacements of Edible Fats and Oils
Authors: HAMM D. J.
Published: August 2006

Trialkoxytricarballylate, trialkoxycitrate, trialkoxyglycerylether, sucrose polyester and refined jojoba oil were prepared and evaluated as low calorie replacements of conventional edible fats and oils. Their viscosities and surface and interfacial tensions were generally typical of edible oils whereas their DSC behavior was highly structure dependent. Incorporation of trialkoxytricarballylate and jojoba oils into margarine and jojoba oil into mayonnaise indicated that functional food models may be prepared from any of the tested oils. Trialkoxytricarballylate, trialkoxycitrate and jojoba oils were resistant to enzyme hydrolysis in vitro, suggesting resistance to digestion in vivo. Preliminary caloric value experiments in rats with trialkoxytricarballylate and jojoba oil supported in vitro findings. However, anal leakage, depression, weakness and deaths were observed among animals at moderate to high dose levels of both oils.
A Manual Method for Predicting Nutrient Retention During Thermal Processing of Conduction‐Heating Foods in Rectangular Containers
Authors: BARREIRO J. A. , GUARIGUATA C. , SALAS G. R.
Published: August 2006

The objective of this research work was to develop and evaluate simple manual procedure for the prediction of the retention of nutrients with first order kinetics of thermal degradation, during thermal processing of conduction‐heating foods packed in rectangular containers. An equation was developed that permits the estimation of the integrated nutrient retention over the volume by means of Stumbo's formula method. The procedure was compared with literature data for thiamin retention in various thermal processes. Results obtained from the application of the method were within the 90% confidence interval of the experimental values.
Use of Defatted Corn Germ Flour in Pasta Products
Authors: LUCISANO M. , CASIRAGHI E. M. , BARBIERI R.
Published: August 2006

Macaroni was produced from commercial durum semolina blended with 10, 20, and 30% defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavor and texture of conventional macaroni evaluated by taste panels; it greatly affected physical measurements of cooked product texture causing an increase of firmness.
Studies on Turpentine‐Like Off‐Odor in Cola
Authors: WILEY ROBERT C. , LOUIE MING K. , SHEU MING‐JEN
Published: August 2006

A turpentine‐like off‐odor and unusual taste development can occur in some colas held to the end of their normal shelf‐life and stored at temperatures of 20°C and warmer. Extended storages (up to 8 wk) at 20° or 40°C under fluorescent or ultraviolet light have been conducted on colas bottled with closures containing different liner materials. Results suggest off‐odor development is due to excess p‐cymene in the cola. The p‐cymene appeared to be a product of the dehydrogenation of γ‐terpinene and limonene with titanium dioxide (TiO2) in the ethylene vinyl acetate (EVA) white liner acting as a catalyst. Butylated hydroxytoluene (BHT) at levels of about 750 ppm greatly reduced this reaction.
Effect of Buffering Capacity on a Commonly Used Assay of Protein Digestibility
Authors: O'HARE W. T. , CURRY M. C. , ALLEN J. C.
Published: August 2006

A commonly used in vitro assay of protein digestibility depends upon the measurement of pH change as the protein is digested by a multi‐enzyme preparation. This report presents evidence demonstrating that the buffering capacity of the protein under assay can have a major effect on the digestibility value assigned using this method. A modification of the assay using an automatic titrator has overcome this problem.
Effects of Phytic Acid, Divalent Cations, and Their Interactions on α‐Amylase Activity
Authors: DESHPANDE S. S. , CHERYAN MUNIR
Published: August 2006

The effects of phytic acid and its interactions with divalent cations (Ca++ and Mg++) on α‐amylase activity were investigated in model systems. Amylase activity was influenced by both preincubation time with phytate as well as phytate concentration. At 6‐30 mM concentrations, Ca++ and Mg++ ions lowered the enzyme activity by 9‐34% and 24‐49%, respectively. When divalent cations were added simultaneously with phytate, a slight increase in enzyme activity with Ca++ and lowered enzyme activity with Mg++ were observed, as compared to when added independently. The enzyme activity was only moderately lowered when phytate was first preincubated with the divalent cations. Amylase inhibition by phytate was found to be of noncompetative type with an apparent inhibitor constant of 1.75 mM under the assay conditions.
Effects of Water Activity, Light Intensity and Physical Structure of Food on the Kinetics of Riboflavin Photodegradation
Authors: FURUYA E. M. , WARTHESEN J. J. , LABUZA T. P.
Published: August 2006

The kinetics of light‐induced riboflavin degradation were evaluated in elbow macaroni, particulate macaroni, nonfat dried milk, skim milk and a buffered solution of riboflavin. A first order degradative mechanism was observed in liquid systems, while a two‐phased mechanism was observed in dry food systems. Light intensities of 25, 50 or 100 ft‐c showed no significant differences in effect on the rate of riboflavin loss in elbow macaroni; however, a very dim light showed only a single‐phased first order rate of loss. In elbow macaroni exposed to a broad range of water activities the degradation of riboflavin increased at elevated relative humidities. Lumichrome was determined to have limited use as a quantitative indicator of riboflavin loss, but could be used as a qualitative indicator of riboflavin degradation.
Allergic Skin Reactivity and Chemical Properties of Allergens in Two Grades of Lactose
Authors: KAMINOGAWA SHUICHI , KUMAGAI YOSHIHIRO , YAMAUCHI KUNIO , IWASAKI EISAKU , MUKOYAMA TOKUKO , BABA MINORU
Published: August 2006

Skin tests of the nondialyzable fraction of lactose were performed on patients with a clinical diagnosis of cow's milk allergy. The yields of brownish‐colored residue, allergens (ALG), were 0.006% from reagent grade lactose (ALG 1) and 0.011% from lactose used in a commercial infant food formula (ALG 2). The ALG was separated into four fractions by chromatography on Sephadex G‐75. The highest incidences of positive skin reaction among the four ALG 1 and ALG 2 fractions were 8/9 and 8/12 respectively. The ALG fractions were identified as a sugar protein complex and the protein moiety of ALG contained high amounts of glutamic acid (or glutamine), threonin, asparagic acid (or asparagine) and proline.
Ultrasonic Extraction of a Heat‐Labile 7S Protein Fraction from Autoclaved, Defatted Soybean Flakes
Authors: WANG LI CHUAN
Published: August 2006

Conventional stirring extraction of soybean proteins from autoclaved or heat‐treated defatted flakes seldom reaches 30% of the total proteins. Using ultrasonic energy to disperse proteins in water from such treated flakes, one extraction can solubilize 80%. Gel electrophoresis of water extractable proteins in extracts prepared by the two methods of extraction reveals that extraction by stirring failed to extract a specific heat‐labile protein fraction in 7S proteins that is extractable by sonication. Ultracentrifugation and gel filtration analyses show that sonication induced formation of aggregates, and the size of aggregates, rate of formation, and water solubility are different than those formed by heat treatment. The effects of heat and sonication treatments on isolated 7S proteins were also investigated.
Selected Properties of the Lipid and Protein Fractions from Chia Seed
Authors: BUSHWAY A. A. , WILSON A. M. , HOUSTON L. , BUSHWAY R. J.
Published: August 2006

The lipid and protein fractions from chia seeds, Saliva hispanica L. were characterized. Neutral lipids comprised 97.1% of the total lipid fraction while glycolipids and phospholipids accounted for 2.0 and 0.9%, respectively. Linolenic acid was the predominate fatty acid present in the neutral lipid fraction. The glycolipid and phospholipid fractions were highest in palmitic and linoleic acid. Protein extraction was influenced by the NaCl concentration and by the pH of the extraction medium. Maximum protein extraction occurred at a NaOH concentration of 2.0N when the nH was 12.0. At acidic pHs protein extraction was greatly reduced. Maximum extraction occurred after 60 min at 25°C. Characterization of the protein fractions by SDS‐PAGE demonstrated the presence of ten major protein bands with molecular weights from 12,400‐44,500 daltons.
Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal
Authors: CHOMPREEDA PENKWAN TONGNUAL , FIELDS M. L.
Published: August 2006

The soybean meal made from autoclaved soybeans was blended to improve nutritive value of cornmeal at 10, 15 and 20% levels of soybean meal. Both raffinose and stachyose were reduced due to autoclaving of soybean meal and to fermentation of the blends of corn and soybean meals. Fermentation increased lysine, methionine, and tryptophan in the blends. These increases in the limiting amino acids resulted in increase in % RNV.
Mineral and Phytic Acid Partitioning Among Air‐Classified Bean Flour Fractions
Authors: TECKLENBURG E. , ZABIK M. E. , UEBERSAX M. A. , DIETZ J. C. , LUSAS E. W.
Published: August 2006

Hull flours and air‐classified intermediate starch, high starch, and high protein navy, pinto, and black bean flours were analyzed for mineral content and phytic acid. Phytic acid content ranged from 4.29‐8.72 mg/g in the high starch flours to 23.74‐30.22 mg/g in the protein flours. Total phosphorus content proved to be a good indicator of phytic acid content. Zinc, iron, potassium, and magnesium partitioned into the protein flours of each bean type. Strong and significant correlation coefficients obtained between phytic acid content and the content of these minerals, and between the content of these minerals and protein content suggest that metallic phytate complexes were present.
Iron Availability from Soy, Meat and Soy/Meat Samples in Anemic Rats With and Without Prevention of Coprophagy
Authors: RANGER CAROLINE R. , NEALE ROGER J.
Published: August 2006

The biological availability of iron from samples of soy proteins (nontextured, extruded and spun), meat (chicken and beef) and spun soy/meat combination products was compared to ferrous sulfate using a hemoglobin regeneration bioassay. Compared to ferrous sulfate (55%) iron availability from the various soy proteins ranged from 29‐57%, for the meat samples 32‐39% and for soy/meat combination products 61‐92%. There was no significant improvement in iron availability by fortification with ferrous sulfate or ascorbic acid. Prevention of coprophagy in the anemic rats during the bioassay using aluminum anal cups produced varying degrees of reduction in iron availability for various samples and this effect clearly needs further investigation.
Influence of Prerigor Pressurization on Postmortem Beef Muscle Creatine Phosphokinase Activity and Degradation of Creatine Phosphate and Adenosine Triphosphate
Authors: ELKHALIFA E. A. , ANGLEMIER A. F. , KENNICK W. H. , ELGASIM E. A.
Published: August 2006

Semimembranosus muscle was excised immediately following slaughter and pressurized at 103.5 MN−2 for 2 min at 35°C. Creatine phosphate (CP), adenosine‐5′‐triphosphate (ATP) and R‐values (a measure of metabolic rate) were determined at 1, 2, 4, and 24 hr postmortem. Creatine phosphokinase activity (CPK) was measured at 1 and 24 hr postmortem. Pressurization accelerated catabolism of both CP and ATP which, in turn, resulted in a higher ATP turnover value than that of the control. R‐values were significantly correlated (r=−0.95) with degradation of ATP and indicate onset of rigor mortis in treated muscle immediately after pressurization. CPK activity was significantly higher (P<0.05) in the pressurized muscle than in the control at 1 hr postmortem. However, this difference did not exist at 24 hr postmortem.
Size Exclusion/HPLC of Heated Water Soluble Bovine and Porcine Muscle Proteins
Authors: DAVIS CARL E. , ANDERSON JOHN B.
Published: August 2006

Proteins (280 nm absorbance) in water extracts from bovine semi‐membranosus and porcine longissimiu were separated by size exclusion (SEC) high performance liquid chromatography(HPLC). SEC/HPLC profiles showed six heat sensitive fractions ≥ 10,000 daltons. These fractions ranged from peak 1 at 375,800 daltons in bovine and 170,000 daltons in porcine down to myoglobin, peak 6, at 15,200 and 19,500 daltons for bovine and porcine, respectively. SEC/HPLC showed the loss of certain peaks at specific time/temperature treatments. Heat labile porcine proteins ≥ 10,000 daltons represented about 41.5 area percent of the total extractable components after heating to 60°C. In bovine, this represented about 37.5 area percent. In both species, heating at 70°C for 30 min or at 75°C for 0 min resulted in protein solubility loss to about 1 area percent or less.
Rapid, Automated Analysis of Amines in Seafood by Ion‐Moderated Partition HPLC
Authors: GILL T. A. , THOMPSON J. W.
Published: August 2006

A direct method was developed for the determination of seafood amines. The method utilizes the principle of ion‐moderated partition high performance liquid chromatography (HPLC).The method involves the extraction of muscle tissue in perchloric acid (PCA) and the subsequent chromatography of the neutralized PCA extract using dilute pH 11.0 sodium hydroxide as elution solvent, the entire procedure requiring approximately 30 min to complete. The biogenic amines (histamine, putrescine and cadaverine) were separated and the method compared with an existing HPLC procedure. Trimethylamine and dimethylamine were also determined. by this method. Results compared favorably with data obtained by existing calorimetric procedures used for the determination of these compounds.
Constitutive Relationship for Apple Cortex Under Hydrostatic Stress
Authors: DATTA A. K. , MORROW C. T.
Published: August 2006

Hydrostatic creep tests were run on cylindrical specimens of Rome Beauty apples to study the mechanical response. Volumetric strain was measured for different levels and durations of applied stress. The former was separated into recoverable, permanent, instantaneous, and time dependent components. A general constitntive relationship was developed from statistical analysis. A mechanical model was proposed to explain the strain response of the material.
Mechanism Which Enables the Cell Wall to Retain Homogenous Appearance of Tomato Juice
Authors: SHOMER ILAN , LINDNER PINHAS , VASILIVER ROSA
Published: August 2006

Intact or disrupted cell walls from tomato pericarp cannot be suspended in the juice, even at higher densities (up to 1.2 g/ml) or viscosities (up to 70 centistokes) than those of natural juice serum. Hence, the viewpoint of swelled precipitate rather than suspension has to be considered in tomato juice. Degradation of insoluble pectin by a relatively high concentration of exogeneous pectinases led to swelling of the wall and ultrastructural studies revealed partial dispersion of the microfibrilar system in the wall. Cellulase activity led to partial or complete degradation of the microfibrilar system, with a resultant collapse of the precipitate. Expansion of the microfibrilar system and retention of its ability to withstand collapse under gravity stress, make possible the swelled precipitate and homogeneous appearance of insoluble particles along the juice column during shelf life.
Growth and Corresponding Elevation of Tomato Juice pH by Bacillus coagulans
Authors: ANDERSON ROBERT E.
Published: August 2006

B. coagulans was inoculated into sterile, tubed tomato juice and growth and pH were observed for 21 days. Juice samples initially at pH 4.5 supported good growth; pH was elevated to 5.0 after 6 days incubation at 35°C. Other tomato juice samples (initial pH 5.0 or 5.5) also supported good growth of these flat‐sour bacteria and with corresponding increases in pH. The results indicate that flat‐sour spoilage of tomatoes and similar foods may cause decreased acidity, thus possibly allowing outgrowth of Clostridium spores in these water bath‐processed foods.
Effect of Bacteriophage on the Activity of Lactic Acid Starter Cultures Used in the Production of Fermented Sausage
Authors: TREVORS K. E. , HOLLEY R. A. , KEMPTON A. G.
Published: August 2006

The effects of phage fri, which was isolated from a commercial meat starter culture, on the growth of Lactobacillus plantarum and on pH development in broth culture were determined. The influence of this phage on pH development in laboratory sausages produced with the aid of four commercial starter cultures was also assessed. In the presence of a phage‐sensitive starter culture, phage fri inhibited the growth of the organism and prevented the development of low pH levels when grown in broth culture. In laboratory sausage, the phage‐sensitive, lactic‐acid starter cultures produced sufficient acid for an acceptable product in the presence of phage fri. Results suggested that product failure in the fermented meat industry due to phage infection would not be common.
Mineral and Vitamin Contents of Seeds and Sprouts of Newly Available Small‐Seeded Soybeans and Market Samples of Mungbeans
Authors: ABDULLAH AMINAH , BALDWIN RUTH E.
Published: August 2006

Seeds and sprouts of two strains of small‐seeded soybeans (Jaeraejong 320‐7 and SP 75051) were either comparable, or higher, in contents of several minerals and thiamin than locally available mungbeans. Germination reduced iron and increased phosphorus and sodium contents in both soybeans and mungbeans, but potassium content was not changed significantly. Germination increased amounts of thiamin, riboflavin, niacin and ascorbic acid in both soybeans and mungbeans.
Effects of Phosphates on Firming Rate of Cooked Rice
Authors: KIM IL‐HWAN , KIM SUNG‐KON
Published: August 2006

The effects of phosphates having different contents of P2O5 on the rate of firming of cooked rice during storage at room temperature were investigated. Phosphates showed a definite effect in retarding the rate of firming of cooked rice. The cooked rice containing phosphates having 60 and 67% P2O5 contents were firmed slower by 1.4 and 1.6 times, respectively, than control. Phosphates having more than 68% P2O5 content showed similar results to that of 67% P2O5 phosphate, implying that P2O5 content may be an important effective factor in retarding the firming of cooked rice.
A Laboratory and Field Study of the Relationship Between Calcium Sources and Browning in Apple Juice
Authors: SMITH R. B. , CLINE R. A.
Published: August 2006

Chloride ions added to freshly pressed apple juice at the rate of 0.2 mg/100 mL significantly slowed browning. Levels of chloride considerably higher than this were detected in juice produced from apples of the cultivar Northern Spy which had been sprayed with CaCl2 (44.8 Kg/ha). Juice containing these chloride spray residues browned at a significantly slower rate than juice from apples off control trees. Chelated CaCl2 sprays applied at considerably lower rates of chloride ion (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 10.1% chloride) and chelated Ca(NO3)2 (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 18.6% nitrate) did not significantly change the level of browning from that of the control.
Kinetics of Hydrolyses of Sorghum Molasses with Dilute Mineral Acids and Oxalic Acid and Melibiose with Oxalic Acid
Authors: ZHONG SUI‐SHENG , FAN L. T. , WISECUP R. W.
Published: August 2006

Investigations were carried out on the kinetics of hydrolyses of sorghum molasses with dilute mineral acids and oxalic acid and melibiose with oxalic acid at relatively high temperatures. Kinetic equations for hydrolysis of sorghum molasses and melibiose have been derived from the experimentally determined hydrolysis rate constants as functions of the acid concentration and temperature. It has been shown that the hydrolysis activity of oxalic acid is weaker than those of hydrochloric and sulfuric acid, and that the second hydrogen atom in oxalic acid does not significantly participate in hydrolysis.
Lemon Juice Color Evaluation: Sensory and Instrumental Studies
Authors: ANTHONEY KURT , ENNIS DANIEL , COOK PETER
Published: August 2006

The ability to use the Hunter Citrus Colorimeter D45 for the objective measurement of lemon juice color was studied. The correlation coefficient between 25 panelists’visual ranking of lemon juice lightness to darkness and the calorimeter D45 color scores was 0.98. This paper presents the methods used in preparing the lemon juice sample for color measurement and the implication of the sensory results for the potential use of the Hunter Citrus Colorimeter D45 for lemon juice color measurement by the citrus industry.
Impedimetric Estimation of Coliforms in Dairy Products
Authors: FIRSTENBERG‐EDEN R. , VAN SISE M. L. , ZINDULIS J. , KAHN P.
Published: August 2006

An impedance method was developed for the estimation of coliforms in raw and pasteurized milk, heavy cream, and ice cream mix. Impedance detection times (IDTs) in CM, a medium developed for the impedimetric detection of coliforms, were compared to confirmed Violet Red Bile Agar (CVRBA) plate counts. Correlations of 0.91–0.95 between the two methods were obtained for the four dairy products. The line equations of these relationships were similar for all products. An IDT shorter than 9 hr was indicative of coli‐ form levels >10/mL, while an IDT longer than 12 hr was indicative of levels <10/mL. The impedhnetric estimation of coliforms provided the same information as CVRBA counts from dairy products, offering a savings in time and labor.
Partial Characterization of a Crude Enzyme Extract from the Freshwater Prawn, Macrobrachium rosenbergii
Authors: BARANOWSKI E. S. , NIP W. K. , MOY J. H.
Published: August 2006

The activity of a crude enzyme preparation extracted from hepatopancreas of the freshwater prawn, Macrobrachium‐rosenbergii, was assayed for collagenolytic, trypsinolytic, α‐chymotrypsinolytic, and pepsinolytic activities against collagen, lyophilized prawn tissue, and artificial substrates. At optimum pH for each activity, the enzyme preparation had collagenolytic activitiy, slight trypsinolytic and α‐chymotrypsinolytic activities; and no pepsinolytic activity. Of the commercial enzymes tested, only collagenase significantly degraded lyophilized prawn tissue. These results suggest that the prawn enzyme preparation may contain a collagenolytic portion which might affect the texture of the prawn.
Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure
Authors: MONTEJANO J. G. , HAMANN D. D. , LANIER T. C.
Published: August 2006

Sols were prepared from comminuted fish (surimi), beef, pork and turkey muscles. Continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature‐controlled Thermal Scanning Rigidity Monitor. Surimi presented major rigidity transitions at 40°. 48° and 65°C; beef at 43°. 56° and 69°C; pork at 44°, 53° and 69°C; and turkey at 50°, 53° and 79°C. All materials exhibited rapid decrease in energy damping (i.e. increase in elasticity) over a short temperature span. Failure testing of gels indicated differences in strength and deformability. SEM micrographs provided an insight into structural features of the gels.
Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning
Authors: FINDLAY C. J. , STANLEY D. W.
Published: August 2006

Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5°C from 2–8 days postmortem resulted in a significant (P < 0.05) drop in the total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8° to 55.2°C while the actin transition increased from 81.8° to 83.2°C (P < 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneosus muscle. The decrease in °H of psoas major was optimal between 10° and 13°C. Total ΔH of semimembraneosus (3.9 J/g) was significantly greater (P < 0.05) than that of psoas major (3.4 J/g).
Relative Tryptic Digestion Rates of Food Proteins
Authors: HUNG N. D. , VAS M. , CSEKE E. , SZABOLCSI G.
Published: August 2006

The kinetics of tryptic digestion of different food proteins were studied by measuring trichloroacetic acid soluble peptide release and peptide bond splitting either by proton titration at constant pH or by recording the pH drop in nonbuffered suspensions. The theoretical basis of the pH drop assay was described. Application of this method for comparative studies requires complementary determinations of buffering capacities of the samples and the time course of the reference protein digestion. It was shown that milk powder preparations differed in digestion rates by a factor of two and various lots of commercial soy meals differed as much as by a factor of three. Relative digestion rates of some food proteins from different sources could not be characterized by a single figure.
Relative Bioavailability of Dietary Iron from Three Processed Soy Products
Authors: PICCIANO MARY FRANCES , WEINGARTNER KARL E. , ERDMAN JOHN W.
Published: August 2006

The relative bioavailability of iron from soy flour (SF), freeze‐dried soy beverage (SB) and soy concentrate (SC) was determined utilizing a hemoglobin repletion bioassay. Weanling male rats were fed a low iron depletion diet (3.5 ppm Fe) for 4 wk. For the next 2 wk groups of rats were fed repletion diets containing 0, 6, 12, or 18 ppm added iron from ferrous sulfate, SF, SB, or SC. Slope ratio analysis revealed that the relative iron bioavailabilities from SC (92%) and SF (81%) were not different from the reference standard, ferrous sulfate added to a casein‐based diet, whereas that from SB (66%) was significantly less (P<0.01) than the inorganic source of iron. Analysis of results at individual iron levels suggested an iron bioavailability of SC>SF>SB.
Kinetics of Tannin Deactivation during Anaerobic Storage and Boiling Treatments of High Tannin Sorghums
Authors: MITARU BARNABAS N. , REICHERT ROBERT D. , BLAIR ROBERT
Published: August 2006

Grain from three high tannin sorghums had their moisture contents raised by adding distilled water at 15, 20 and 25% W/W, respectively, and were stored under CO2 atmosphere at 25, 35 and 45°C respectively, for 1–20 days. In another trial, grain from the same high tannin sorghum sources was boiled in water at a ratio of 1g to 3 mL for periods of 10–60 min. Both anaerobic storage and boiling treatments deactivated the tannins with time. Moisture content and temperature levels influenced the rate of tannin deactivation during anaerobic storage. The process of tannin deactivation for both anaerobic storage and boiling treatments followed first order kinetics.
Chemical Composition and Functional Properties of Acylated Low Phytate Rapeseed Protein Isolate
Authors: THOMPSON LILIAN U. , CHO YOUNG SOOK
Published: August 2006

Protein isolates were prepared by isoelectric precipitation or dialysis of the first and second aqueous extracts of rapeseed flour which was unmodified or acylated by succinic or acetic anhydride. Acylation of the flour lowered the protein and phytic acid contents without significantly altering the amino acid composition of the isoelectrically precipitated protein isolates from the two extracts. The acylated protein isolates from the isoelectrically precipitated extracts had high nitrogen solubility, emulsifying and fat absorption properties. Isoelectrically precipitated and dialyzed acylated proteins did not differ in nitrogen solubility, but dialyzed unmodified protein isolates had nitrogen solubility which was considerably greater than that of isoelectrically precipitated proteins.
Inhibition of Clostridium botulinum Growth from Spore Inocula in Media Containing Sodium Acid Pyrophosphate and Potassium Sorbate with or without added Sodium Chloride
Authors: WAGNER M. K. , BUSTA F. F.
Published: August 2006

The effects of sodium acid pyrophosphate (SAPP), sodium chloride (NaCl) and/or potassium sorbate (PS) on the growth from heat‐activated spores of three individual strains or a mixture of ten strains of Clostridium botulinum in peptone‐yeast extract‐glucose broth at pH 5.55 or 5.85 were measured spectrophotometricalty at A630nm. Growth ratios (GR = treatment/control) based on time to reach A630= 0.35 or 0.04 were calculated and used to compare effects of additives on strains. SAPP, NaCl, PS, and pH exhibited independent significant main effects (p≦0.01) on delaying growth in most C. botulinum strains tested. Combinations of additives without NaCl consistently caused an increase in the GR and an increase in organism sensitivity to additives in the medium. Treatments containing SAPP (0.2 or 0.4%) and PS (0.13 or 0.26%) were more effective for delaying growth than other formulations tested.
Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft Drinks
Authors: TUORILA‐OLLIKAINEN HELY , MAHLAMÄKI‐KULTANEN SEIJA , KURKELA RAKEL
Published: August 2006

Sixteen soft drink samples, in which appearance (colorless or colored), fruity flavor (with or without a flavorant) and sweetness (5 or 9% sucrose) were systematically varied, were rated for their pleasantness of appearance, flavor (odor, taste and sweetness separately) and overall liking by 448 young adults and children. In terms of sample parameters sucrose concentration and the presence of a flavorant significantly influenced overall liking, whereas color had little significance. In terms of sensory attributes pleasantness of taste and sweetness mainly determined overall liking. The responses of young adults and of children were in the main rather similar, except that the children seemed to put more emphasis on sweetness.
Nondestructive Color Measurement of Fresh Broccoli
Authors: SHEWFELT R. L. , HEATON E. K. , BATAL K. M.
Published: August 2006

A major limitation in the calorimetry of sfresh broccoli has been the curvature of the head. Total chlorophyll concentration and visual appearance have thus been the methods of choice for color measurement. Samples from six cultivars selected for obvious visual color differences were presented to an older (Gardner C‐4) and a newer (Gardner XL‐845) generation calorimeter using both whole head and shaved floret sample presentations. No significant differences were observed in the total chlorophyll concentrations of the cultivars, but distinction was made among the cultivars using the shaved floret presentation for the older model and the whole head presentation for the newer model. Newer generation calorimeters thus provide a rapid nondestructive means of assessing fresh broccoli color.
Improved Sieve Method for Measurement of Lyophoresis in Applesauce
Authors: NOGUEIRA J. N. , McLELLAN M. R.
Published: August 2006

Measurement of lyophoresis in applesauce may yield erroneous results due to variability in a previously accepted sieve method. To overcome this problem an improved sieve method is proposed in which the techniques and equipment were selected to give more accurate results over a larger range of applesauce types. Besides accuracy and simplicity, this new technique provides differentiation of samples where measurement of lyophoresis with the earlier method is barely detected. This new method with increased sensitivity brings a significant improvement to a technique familiar to the apple processing industry.
Digitizer Aided Determination of Yield Stress in Semi‐Liquid Foods
Authors: KALETUNC‐GENCER G. , PELEG M.
Published: August 2006

The yield stress of semi‐liquid foods could be conveniently determined from their apparent viscosity vs shear stress relationship. The data source of these plots were experimentally recorded flow curves which were digitized and processed using a graphics tablet and a computer. The applicability of the procedure was demonstrated in simulated flow curves with known yield stress and in published rheological data where the yield stress was independently determined.
Bonded Fused Silica Capillary Column GLC Determination of BHA and BHT in Chewing Gums
Authors: GREENBERG MICHAEL J. , HOHOLICK JOSEPH , ROBINSON RICHARD , KUBIS KATHRYN , GRACE JAMES , WEBER LORRAINE
Published: August 2006

A gas chromatographic method was developed for the quantitation of BHA and BHT in toluene plus 2‐propanol extracts of chewing gum samples. The method uses a thick film (1.0 micron) bonded fused silica open tubular capillary column which resolves antioxidants from flavor oil volatiles and gum base components as confirmed by mass spectral analysis. The chromatographic method is reproducible at 4.0 ppm and detects as little as 2.0 ppm. Regression analysis of antioxidant‐biphenyl internal standard peak area ratios to antioxidant concentrations resulted in a highly linear equation with a correlation coefficient (R) of 0.99 for the 10 ‐ 150 ppm range.
Amino Acid Content in Selected Breakfast Cereals
Authors: MEREDITH F. I. , CASTER W. O.
Published: August 2006

Protein and 17 amino acids were determined in 11 commercial breakfast cereals. Total amino acid concentration ranged from 5,408–19,872 mg/100g dry weight. Lysine was the limiting amino acid in all the breakfast cereals except Apple Jacks in which methionine was the limiting amino acid. The chemical score ranged from 11–45 which reflected the low protein quality in the breakfast cereals.
Factors Affecting Storage of Orange Concentrate
Authors: MARCY J. E. , GRAUMLICH T. R. , CRANDALL P. G. , MARSHALL M. R.
Published: August 2006

Orange concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p > 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.
Effect of Gamma Radiation on Campylobacter jejuni
Authors: LAMBERT J. D. , MAXCY R. B.
Published: August 2006

Radiation resistance of Campylobacter jejuni in broth, ground beef, and ground turkey meat was determined using dose levels from 0 ‐ 200 Krad at −30 ± 10°C, at 0 ‐ 5°C, and at 30 ± 10°C. Irradiation at −30°C increased radiation resistance of cultures in ground meats; broth cultures were not greatly influenced by temperature. The effect of culture age on radiation resistance was also evaluated using cells in various physiological phases. Age did not have a pronounced effect on radiation resistance. The largest D10 value for C. jejuni was 32 Krad, which was less than D10 values commonly reported for salmonellae.
Optical Characteristics of Natural Iridescence in Meat
Authors: SWATLAND H. J.
Published: August 2006

Optical characteristics of microstructural iridescence in cooked cured beef were studied by transmission and reflectance light microscopy and by fiber optic spectrophotometry. Green iridescence was the most common color in individual muscle fibers. It had a peak spectral emission at 560 nm that was absent from the spectrum of bright green degraded heme pigment. Orange‐red iridescence was the next most common color, with a major peak at 650 nm and a secondary peak at 460 nm. When examined microscopically, greenness due to microstructural iridescence disappeared from individual muscle fibers when 1 mm transverse sections of meat were illuminated with transmitted light. In the same sections, iridescent greenness produced by oblique illumination at 45° above the sample surface disappeared at some point when the sample was rotated about its axis.
Effect of Tumbling and Tumbling Time on Quality and Microflora of Dry‐Cured Hams
Authors: LEAK F. W. , KEMP J. D. , LANGLOIS B. E. , FOX J. D.
Published: August 2006

Thirty‐two intact hams were utilized to study the effects of tumbling and tumbling time (1 hr continuous, 3 hr intermittent, 6 hr intermittent) on the quality and microflora of intact dry‐cured hams. Tumbled hams had higher salt concentrations, lower moisture percentages, and showed more muscle separation and excessive surface drying. Sensory panel scores were similar for all treatments except that 3 hr intermittently tumbled hams had higher salt and lower overall satisfaction scores. Tumbling significantly accelerated salt and nitrite penetration during the Fust 2 wk of curing but had little subsequent effect. Tumbled hams generally had lower microbial counts; however, after aging all hams were of acceptable microbial quality.
Myosin Cross‐Linking in Freeze‐Dried Meat
Authors: KIM H.‐J. , LOVERIDGE V. A. , TAUB I. A.
Published: August 2006

Myosin cross‐linking in freeze‐dried meat has been investigated. Extraction of proteins and electrophoretic separation of the extracted proteins were used to monitor the cross‐linking in freeze‐dried meat. The extractability of proteins decreases upon heating and the loss of solubility of myosin is evident. Treating the freeze‐ dried meat with N‐α‐acetyl‐L‐lysine or L‐lysine·HCl prevents this loss. The decrease in extractability of myosin is accompanied by the development of brown color. The cross‐linking is attributed to a Maillard‐type reaction and is suggested to be responsible for textural changes in freeze‐dried meat. Treating the meat with hydrolyzed vegetable protein is proposed as a practical method of preventing such cross‐linking in freeze‐dried meat.
Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts
Authors: PRUSA KENNETH J. , BOWERS JANE A.
Published: August 2006

Turkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS‐gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS‐gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.
Computer Simulation of Storage Stability in Intermediate Moisture Apples
Authors: SINGH R. K. , LUND D. B. , BUELOW F. H.
Published: August 2006

A computer simulation model was developed to predict storage stability of packaged intermediate moisture apples (IMA) stored under fluctuating temperature. The simulation model included: one dimensional heat and mass transfer equations with appropriate boundary conditions, models for chemical reactions, and growth/no growth regions for E. amstelodami and S. rouxii. Experimental and computer predicted results showed good agreement with each other. An external temperature fluctuation did not cause local moisture differences within the package. This was due to a large difference in the order of magnitude between thermal and moisture diffusivities of the material considered in this study.
Preparation of Rapeseed Protein Concentrates and Isolates Using Ultrafiltration
Authors: DIOSDAY L. L. , TZENG Y‐M. , RUBIN L. J.
Published: August 2006

A novel process based on water leaching and ultrafiltration was developed for the production of rapeseed‐protein products low in glucosinolates. The meal was contacted with water in two leaching stages, and the dissolved proteins were recovered in a two‐stage ultrafiltration process. The first water extract was ultrafiltered and the retentate was diluted with the second extract, and then ultrafiltered again. Four ultratiltration membranes, with molecular weight cut‐offs between 5000 and 100,000 daltons were tested. The process produced a meal, representing 75% of the feed weight, containing 0.2 mg/g of glucosinolates. A protein isolate, which contained 0.42 mg/g glucosinolates and 80.4% protein, represented a further 10% of the feed.
Effect of Acylation Upon Extractability of Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Protein Concentrates
Authors: THOMPSON LILIAN U. , CHO YOUNG SOOK
Published: August 2006

Rapeseed flour (RF) and protein concentrates (RPC) were acylated with various levels of succinic or acetic anhydride. Compared with the unmodified control, 63% succinylation or 87% acetylation resulted in up to 45% increase in nitrogen and 95% decrease in phytic acid extractabilities in the first RF extract. At 21% succinylation or 55% acetylation, the extractability of phytic acid was more than double that of the unmodified control whereas the extractability of nitrogen was increased by 22%. A second extraction of the residual acylated RF with deionized water increased the extractability of phytic acid. For both first and second extracts, the extractability pattern of the major minerals followed that of phytic acid. Acylation of heat treated protein concentrate was not effective in increasing the nitrogen and decreasing the phytic acid extractabilities.
Cyanide Content of Sorghum Sprouts
Authors: PANASIUK OKSANA , BILLS DONALD D.
Published: August 2006

The seeds of four cultivars of grain sorghum and four of sweet sorghum (Sorghum blcolor (L.) Moench) contained only traces (1 or 2 ppm) to 29 ppm of potential hydrocyanic acid (HCN) that could be generated as free HCN by digestion and steam distillation. Sprouts of the same cultivars grown for 3 days in the dark at 30°C, however, contained from 258–1030 ppm potential HCN relative to the weight of the ungerminated, dry seed. Drying at 50°C and grinding of sprouts to produce a meal did not reduce the potential HCN content. The consumption of sorghum sprouts or products made from them may be hazardous. The average amount (61.3 mg) of HCN obtained in our laboratory from sprouts grown from 100g of seed exceeds the average fatal dose for an adult.
Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Millsp.]: Dry Matter Accumulation, Carbohydrates and Proteins
Authors: SINGH U. , JAIN K. C. , JAMBUNATHAN R. , FARIS D. G.
Published: August 2006

Since average dry matter accumulation of green pigeonpea seeds intended for use as a vegetable was 65.6% of the total in matured seeds, green seeds were collected prior to physiological maturity. Green seed contained less starch and more dietary fiber than did mature seed. Flatulence causing oligosaccharides were present in a lower amount in green seed. Trypsin inhibitor activity (TIA) was more in mature seed whereas green and mature seed differed little in chymotrypsin inhibitor activity (CIA). The mean value for in vitro protein digestibility (IVPD) of green seed was more than that of mature seed. The green seed had a greater amount of tryptophan and threonine and the sulphur containing amino acids, methionine and cystine. It is concluded that the green seeds of pigeonpea genotypes are nutritionally better than their mature seeds.
Cellulose Supplementation of A Nutritionally Complete, Liquid Formula Diet: Effect on Gastrointestinal Tract Function of Humans and Fecal Fiber Recovery
Authors: KIES C. , SANCHEZ V.E. , FOX H. M.
Published: August 2006

The objective was to determine the effect of cellulose supplementation of a nutritionally complete, liquid formula diet on fecal fiber composition, cellulose digestion, and gastrointestinal tract motility in healthy human adults. The liquid formula product was supplemented with 0, 20, 30 or 40g cellulose/subject/day. Dry fecal weights increased with increasing levels of cellulose; however, moisture content of wet stools tended to decrease. Approximately 76% of the cellulose supplements were recovered in the stools as cellulose. While fecal transit times tended to decrease and number of defecations per period tended to increase with increasing levels of cellulose, stools at high levels of cellulose were abnormal in appearance and several subjects experienced problems with elimination.
Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Microflora Changes
Authors: LALEYE L. C. , LEE B. H. , SIMARD R. E. , CARMICHAEL L. , HOLLEY R. A.
Published: August 2006

Numbers of lactobacilli, psychrotrophs and anaerobes in either vacuum‐ or nitrogen‐packed pastrami increased significantly as storage temperature was increased above ‐4°C or duration extended beyond 7 days at 0, 3 and 7°C. Few significant differences observed in their numbers were attributed to types of packaging but numbers of yeasts and molds decreased significantly in nitrogen‐packed samples, particularly at 7°C. Growth of coliforms to log 4.5 per gram occurred at 7°C in both packaging treatments. The initial psychrotrophs consisted of Brochothrix (51–54%), Lactobacillus (40–42%) and Pseudomonas spp. (6.6–9.0%) but Lactobacillus spp. represented 80–92% at 49 days.
Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Physicochemical and Sensory Changes
Authors: LALEYE L. C. , LEE B. H. , SIMARD R. E. , CARMICHAEL L. , HOLLEY R. A.
Published: August 2006

Extending duration of storage and increasing temperature above −4°C had a significant effect on shelf‐life of vacuum‐ or nitrogen‐ packed pastrami only after 21 days, regardless of treatments. Appearance or off‐odor changes were not related to those of exudate or ERV, but significant relationships were noted among CO2, pH and sensory changes, which resulted in sour and acid flavors. Nitrogen gas packaging had no significant beneficial effect over vacuum‐packaging for retarding development of greening and minimizing exudate losses. Light had no important influence on physicochemical and sensory changes in pastrami, irrespective of packaging atmosphere.
Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality‐Indicating Characteristics of Beef Carcasses
Authors: STIFFLER D. M. , SMITH G. C. , SAVELL J. W. , DUTSON T. R. , GRIFFIN C. L. , ORCUTT M. W.
Published: August 2006

Electrical stimulation, both high‐voltage (HVES; 55OV) and low‐voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat‐ring” score. Contrasts were made between LVES‐A (35V), LVES‐B (60V) and nonstimulated sides. LVES‐A resulted in brighter color of lean but lower marbling scores than did LVES‐B. LVES‐B produced brighter lean color and lower “heat‐ring” scores as compared to that of controls. Use of LVES‐A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two‐toning than did the “Free” sides and the controls.