bluuebunny/crossref_metadata_2025 huggingface dataset:
Betalaine Yield from a Continuous Solid‐Liquid Extraction System as Influenced by Raw Product, Post‐Harvest and Processing Variables
Authors: LEE Y. N. , WILEY R. C.
Published: August 2006

Betalaine recoveries from Mono‐King Explorer, Mono‐King Burgundy and Ruby Queen table beet cultivars were studied in a continuous solid‐liquid extraction system. Roots of Mono‐King Explorer and Mono‐King Burgundy contained more betacyanines and betaxanthines than those of Ruby Queen and also showed a higher betacyanine recovery from the extraction system (P < 0.05). Similar results for betacyanine recoveries were found in the second year study (P < 0.01). Storage of raw beet roots at 1°C and 85% RH for 5 months resulted in a 32–34% moisture and trimming loss prior to processing; however, the usable raw beet tissue showed similar recovery characteristics to those processed immediately after harvest. The red/yellow ratios reflected a less intense red‐violet color in juices extracted from long‐term stored roots. Small roots (4.6–6.4 cm diameters) tended to yield higher betacyanine juices than those from large roots (6.4–9.0 cm diameters. P < 0.05). Raw beet roots treated by the abrasion peeling method resulted in initial pigment losses and also contributed to further pigment losses during extraction.
Can Fitting in Green Beans: Effect of Growing Season, Base Steel Composition, Tinplate Thickness, Can Vacuum and Storage Conditions
Authors: DAVIS D. R. , WIESE K. F.
Published: August 2006

Spring and fall grown green beans were packed under high and low vacuum conditions in high and low residual Al, Ni, Cu, Si, S, and Mn base steel .25 and .50 electrotin plated J‐enamel cans and evaluated during storage at 38°C and room temperature for pitting on and under the s deseams. Cans containing spring grown beans were more severely pitted than those of the fall pack. High residual (0.061%) Cu steel cans were more severely pitted than other treatments. The .25 electrotin plated cans were more severely pitted in high Cu residual cans, as were the low vacuum spring pack cans at 38°C storage.
Peanut Hull Flour as a Potential Source of Dietary Fiber
Authors: COLLINS J. L. , POST A. R.
Published: August 2006

Peanut hull flour (PHF) was prepared from two types of peanuts and subsequently analyzed and evaluated as a dietary fiber source. The yield of PHF from the sheller‐run hulls ranged from 15–33%. The PHF averaged 47.3% crude fiber. The neutral detergent fiber content was 78.1% and consisted of 25.5% lignin, 18.0% hemicellulose, and 34.6% cellulose. Fourteen elements were determined in the ash: P, Ca, Mg, and K were present in the highest concentrations. Holding capacities were 3.1g water/g flour and 1.7g oil/g flour. Cation exchange capacity was 1.0 meq/g flour; emulsifying capacity, 26.6 ml oil/g flour. Gross energy content was 4.57 Kcal/g, but about 0.52 Kcal/g would be available in the monogastric digestive system. Toasting caused a slight darkening of the flour and the flours had a slight peanut flavor. Thus, PHF seems to have potential for use as dietary fiber.
Bacteria Associated with Spoilage of Braunschweiger
Authors: CHYR C. Y. , WALKER H. W. , SEBRANEK J. G.
Published: August 2006

Refrigerated braunschweiger was spoiled mainly by Gram positive, catalase negative coçci identified as Streptococcus faecalis and Pediococcus pentosaceus. P. pentosaceus was isolated from sausage without nitrite held at refrigeration for 12 wk and from sausages made with 156 ppm nitrite stored at 22°C for 21 days. It produced souring and a low pH in the sausage. S. faecalis was isolated from refrigerated sausages and produced a perfumy or scented odor under anaerobic conditions. S. faecalis survived 65°C for 5 min and 60°C for 60 min. P. pentosaceus at levels of 108 cells/ml of broth survived 65°C for 5 min but did not survive when the number of cells was 103/ml.
Changes in the Tenderness of Meat Cooked at 50–65°C
Authors: BOUTON P. E. , HARRIS P. V.
Published: August 2006

Warner‐Bratzler (WB) shear force values obtained for stretched veal muscles decreased as cooking temperatures were increased from 50 to 60°C. Increased proteolytic enzyme activity at these temperatures to give accelerated aging did not appear to explain the effects since there was still a substantial decrease in shear force with increase in cooking temperature from 50 to 60°C, even when well aged (7 wk at 5–6°C) meat and meat cooked for 24 hr was used. A more likely explanation was that, even at these relatively low temperatures, changes in connective tissue were involved since (a) the magnitude and direction of the change in shear force with increasing temperature was dependent on animal age and cooking time; (b) the effect of recooking at 80°C was dependent on animal age; and (c) the effects of increasing the cooking temperature and/or time on adhesion between the meat fibres was significantly greater for the samples from the younger animals.
Microbial Quality of Hot‐Processed Frozen Ground Beef Patties Processed After Various Holding Times
Authors: McMILLIN D. J. , SEBRANEK J. G. , KRAFT A. A.
Published: August 2006

This study was designed to determine the effect of holding time before chilling of hot‐boned ground beef on microbial growth. Twenty pounds of cauck were removed from the right sides of beef carcasses immediately after slaughter, ground through a 2.5‐cm plate, and held in a 10°C room. At 1, 2, 4 and 8 hr after slaughter, 5 lb were chilled to 0°C with CO2 and ground through a 0.32‐cm plate. Patties were formed, frozen in a CO2 tunnel and examined for coliforms, staphylococci, psychrotrophs, and mesophiles. Results show no significant differences between the four treatments and a conventionally processed control.
Nitrosamines in Malt and Malt Beverages
Authors: HAVERY D.C. , HOTCHKISS J.H. , FAZIO T.
Published: August 2006

National and local surveys of barley malt and barley malt‐containing beverages for volatile N‐nitrosamines were conducted by the Food & Drug Administration. Sixty‐four samples of locally purchased beers had an average N‐nitrosodimethylamine (NDMA) content of 3 ppb. Eleven of 44 Scotch whiskeys had nondetectable NDMA levels. A national sampling of domestic and imported malts revealed that 84% had NDMA concentrations of less than 10 ppb. Domestic and imported beers were also surveyed in a compliance program; 260 beer samples (180 domestic, 80 import) were analyzed. The domestic beers averaged less than 1 ppb and the imported beers averaged 1 ppb. These data indicate that the levels of NDMA in beer have been reduced significantly.
Optical Properties of Instant Tea and Coffee Solutions
Authors: LITTLE ANGELA C. , BRINNER LISA
Published: August 2006

The optical properties of soluble tea and coffee were studied using thin‐layer transreflectometry with samples backed by white and black reflecting surfaces. The red, green, and blue transreflectance readings and the calculated internal transmittances, and scattering and absorption coefficients provided information relating to the effect of electrolytes on brew color, to changes in light transmittance and scatter on incremental addition of nondairy creamer to samples dissolved in distilled water and in mineralized water, and to the separate effects of pH and dissolved electrolytes on colorimetric and visual characteristics of the brews. The application of Kubelka‐Munk analysis provided physical explanations for visually perceived attributes and reinforced the proposition that with judicious application, even from‘abridged’ data, such an analysis can be a valid and powerful tool.
Interactions Between Phytate, Protein, and Minerals in Whey Fractions of Black Gram
Authors: REDDY N. R. , SALUNKHE D. K.
Published: August 2006

Whey fractions cor taining proteins (albumins), phytate, and minerals were prepared from black gram (Phaseolus mungo L.) cotyledons and were employee to study the interactions between protein, phytate, and minerals at pH 2.80, 6.40, and 8.40. Black gram cotyledons contained 1.7% phytate, of which 88.7% existed in watersoluble form. Phytate phosphorus represented for about 89% of total phosphorus in black gram cotyledons. Recovery of phytate in fraction I (pH 2.80), fraction II (pH 8.40), and fraction III (pH 6.40) was 45%, 69%, and 4%, respectively, after 48 hr dialysis. At pH 2.80, complexation occurred between phytate and proteins. Complexation between phytate and proteins at pH 8.40 was mediated by divalent cations such as calcium, magnesium, and zinc. Fraction II had higher concentrations of divalent cations (calcium, magnesium, and zir c) than the other two fractions I and III.
Inhibition of Moraxella‐Acinetobacter Cells by Sodium Phosphates and Sodium Chloride
Authors: FIRSTENBERG‐EDEN RUTH , ROWLEY DURWOOD B. , SHATTUCK G. EDGAR
Published: August 2006

The effect of sodium phosphates with and without NaCl, on the ability of unstressed and heat‐stressed Moraxella‐Acinetobacter (M‐A) isolate number 7 cells to form colonies in plate count agar (PCA) was determined. The effectiveness, in order of decreasing ability, of phosphates to inhibit colony formation of unstressed M‐A cells was as follows: sodium tripolyphosphate (Na5P3O10; STPP), sodium pyrophosphate (Na4P2O7; SPP), and sodium orthophosphate (Na3PO4; SP). Filter sterilized STPP was more inhibitory than when heated and inhibition was not related to pH. Certain combinations of NaCl and STPP were additive whereas combinations of NaCl and SPP exhibited a synergistic effect. Heat‐stressed M‐A cells were more sensitive to levels of NaCl (0.8%) than to levels of STPP (0.1%) or SPP (0.12%); all shown to have no effect on the number of colonies formed in PCA by unstressed cells.
Carbohydrate Composition of Winged Bean (Psophocarpus tetragonolobus)
Authors: SAJJAN S. UMADEVI , WANKHEDE D. B.
Published: August 2006

The carbohydrate composition of winged bean has been studied. The seeds contain about 42.2% total carbohydrates of which starch alone accounts for 36.2%. The total monosaccharides constituted 2.7% and were identified as glucose (1.17%) and fructose (1.5%); oligosaccharides amounted to only 0.61% and were identified as sucrose, raffinose, stachyose, and verbascose, on a dry defatted basis. The cold water soluble gum of winged bean contains glucose and xylose as the major sugars together with a small amount of arabinose while hot water soluble gum was found to be a glucantype polymer. Hemicellulose A consisted of glucose, xylose, and arabinose (15.5:9:1) whereas hemicellulose B consisted exclusively of glucose indicating that it is also a glucan‐type polymer.
Investigations of Edible Oils for Volatile Nitrosamines
Authors: FIDDLER W. , PENSABENE J. W. , KIMOTO W. I.
Published: August 2006

Twenty‐one commercial edible oils and five margarine samples were purchased locally and analyzed for nitrosamines (NAs) by a gas‐liquid chromatograph interfaced with a Thermal Energy Analyzer. N‐nitrosodimethylamine (NDMA), at levels of 0.22–1.01 ppb, was the only volatile apparent NA detected. These levels were found in 7/7 corn, 6/6 olive, 2/2 sunflower, 1/3 soybean, 2/3 undesignated oils, and 4/5 margarine samples. The other three oils and one margarine sample showed no NDMA at the lower limit of 0.1 ppb. These levels of nitrosamine detected in the edible oils tested were much lower than the levels previously reported.
A Kinetic Study of the Loss of Vitamin C, Color, and Firmness During Thermal Processing of Canned Peas
Authors: RAO M. A. , LEE C. Y. , KATZ J. , COOLEY H. J.
Published: August 2006

The kinetic parameters, D and z, for the loss of color, firmness, and vitamin C were determined during the thermal processing of peas canned in 303 × 406 cans. The D250 values for loss of color, firmness, and vitamin C were 13.2 min, 9.2 min, and 246 min, respectively. The corresponding z values were: 69°F, 66°F, and 91°F, respectively. These results are in good agreement with those reported in the literature. With proper precautions and corrections for lags, kinetic parameters for the loss of quality parameters can be determined during thermal processing of foods in relatively large cans.
Folacin and Ascorbic Acid Retention in Fresh Raw, Microwave, and Conventionally Cooked Spinach
Authors: KLEIN B. P. , KUO C. H. Y. , BOYD G.
Published: August 2006

Fresh spinach was assayed for total folacin and reduced ascorbic acid content, before and after cooking by a microwave and conventional method. Mean ascorbic acid content of raw, microwave cooked and conventionally cooked spinach was 26.5 mg/lOOg, 13.5 mg/l00g, and 17.0 mg/lOOg, respectively. Ascorbic acid content was decreased significantly by both cooking methods; retention was 47% in microwave and 51% in conventionally cooked spinach. Total folacin content of raw, microwave, and conventionally cooked spinach was 161 mcg/lOOg, 183 mcg/lOOg, and 157 mcg/lOOg, respectively. Retention of folate was 77% in conventionally cooked and 101% in microwave cooked spinach.
Carbohydrate Fiber from Orange Albedo
Authors: BRADDOCK R. J. , CRANDALL P. G.
Published: August 2006

A process was developed for manufacturing dried orange albedo from fresh peel. Fresh albedo (nonpigmented portion) was recovered by shaving the flavedo (pigmented portion) from quartered peel after a commercial reamer juice extraction process. The albedo was then ground to reduce particle size, leached with water, treated with lime, pressed, and dried. Yield of dried (0% H2O) albedo was 3.3 kg/100 kg ‘Valencia’ oranges. Wastewater analyses of liquids discharged from the leaching process indicated average values of 14,400 mg COD and 9,850 mg BOD based on producing 1 kg of dry albedo. Several albedo carbohydrate fiber components were estimated by determining the monomers soluble in boiling water, 5% H2SO4 and 72% H2SO4. These were as follows (g component/ l00g dry albedo): water‐soluble fraction‐hexose (11.2) and uronic acid (1.5), hemicellulose fraction‐pentose (11.9), pectin fraction‐uronic acid (12.9), and cellulose fraction‐hexose (10.8) and uronic acid (3.6), respectively. Lignin (6.7) was estimated by ashing the residue remaining after the 72% H2SO4 extraction.
Effect of Maturity on the Amino Acid Composition and Freezing Quality of ‘Emerald’ Soybean
Authors: ISLAM MIR N. , LEA ROBERTA A.
Published: August 2006

Amino acid composition and freezing quality of a green‐seeded vegetable‐type soybean, ‘Emerald’ were evaluated at 86, 90, 95, 100, and 105 days after planting. Threonine, methionine, lysine, and arginine had an increasing trend with maturity. In general, with the exception of valine and tryptophan, the amino acid values of ‘Emerald’ were very close to the FAO/WHO reference pattern. In regard to the sensory attributes of frozen ‘Emerald’, panel members favored soybeans of intermediate maturities except for color and appearance, for widen the earlier maturities (86, 90 days) were preferred.
Fortification of Bread with L‐Lysine HCI: Losses Due to Baking Process
Authors: SAAB R. M. G. B. , RAO C. S. , DA SILVA R. S. F.
Published: August 2006

A Brasilian water bread was formulated with wheat flour (100%), salt (2%), yeast (5%), water (60%), fungal amylase (130 SKB/100g wheat flour), ascorbic acid (0.02%), and polysorbate‐60 (1%). To the formulation was added Lysine.HCl at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% as related to wheat flour in the formulation. The breads (fortified and control) were baked at 220°C for 20 min. The retention of lysine was estimated by measuring the free Lysine·HCl in bread with FDNB. A regression equation was developed relating the input and retention of lysine, which indicated a loss or destruction of 11.3% of added lysine during baking process.
Influence of Postmortem Changes in Bovine Muscle on the Water‐Holding Capacity of Beef. Postmortem Storage of Muscle at 20°C
Authors: HONIKEL K. O. , FISCHER C. , HAMID A. , HAMM R.
Published: August 2006

Rigor mortis occurs in bovine neck muscles as soon as pH 5.9 and an ATP level of about 1 μMol/g are reached. At 20°C muscle contraction does not occur before the onset of rigor. Postmortem changes in water‐holding capacity (WHC) were followed by measuring the cooking loss of unsalted and salted (2% NaCl) muscle homogenates prepared after storage of the intact muscle tissue at 20°C for different periods postmortem. At tissue pH above 5.9 addition of salt causes a strong increase of WHC of muscle homogenates. There is a small decrease of WHC of both unsalted and salted homogenates during the prerigor phase which is apparently caused by the postmortem fall of pH. Rigor mortis does not influence the WHC of unsalted muscle homogenates but causes a strong decrease of WHC of salted homogenates. The reason for this difference is discussed. No more than one‐third of the total postmortem decrease of WHC and protein solubility in salted muscle homogenates was attributed to the fall of pH, so at least two‐thirds were due to the development of rigor.
Antioxidant Activity of Methanolic Extracts of Various Oilseed Protein Ingredients
Authors: RHEE KI SOON , ZIPRIN YOLANDA A. , RHEE KHEE CHOON
Published: August 2006

Antioxidant activity (AA) of methanolic extracts of defatted flours, concentrates, and isolates produced from glandless cottonseed, peanut, and soybean was determined against linoleate oxidation catalyzed by metmyoglobin (MetMb), Fe++‐EDTA (1:l molar ratio) and fresh beef homogenates and against autoxidation of safflower oil. Total phenolic content of the extracts was also determined. Methanolic extracts of glandless cottonseed protein ingredients showed uniquely and consistently higher AA than those of peanut and soy protein ingredients. Total phenolic content was also markedly higher for the cottonseed protein extracts. Methanol‐soluble AA was significantly correlated with total phenolic content for the extracts of defatted flours and concentrates but not for the extracts of isolates. The comparative methanol‐soluble AA values of these oilseed protein ingredients were indicative of their antioxidation potential in cooked meat products.
Solubilization and Electrophoretic Characterization of the Great Northern Bean (Phaseolus vulgaris L.) Proteins
Authors: SATHE S.K. , SALUNKHE D.K.
Published: August 2006

Protein content of dry beans (Phaseiolus vulguris L.) cultivar Great Northern, was 26.10% (dry weight basis). The isoelectirc pH of the NaCl extractable proteins was about 4.4. Several salts, NaOH, and HCl were employed to solubilize the Great Northern bean proteins. Amongst all the protein solubilizing agents, Na2CO3, K2SO4, sodium dodecyl sulfate (SDS), and NaOH at respective concentrations of 0.5, 5, 5% (all w/v), and 0.02N were found to be better protein solubilizers than the rest; solubilizing 93.6g of Lowry protein per 100g of Kjeldahl protein. Albumins and globulins accounted for 21.18 and 73.40% respectively, of the total bean proteins. Protein content of albumins, globulins, protein concentrates, and protein isolates was 81.68, 92.26, 85.44, and 92.43% (dry weight basis) respectively. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) of the bean flour, albumins, globulins, protein concentrates, and protein isolates revealed the presence of 22, 14, 10, 14, and 11 subunits, respectively. The bean flour, albumin's, globulins, protein concentrates and protein isolates were characterized by the predominance of subunits with apparent molecular weights of 294,000, 266,000, 123,000, 146,000, and 135,000 daltons, respectively. Isoelectric focusing of the bean flour, albumins, globulins, protein concentrates, and protein isolates indicated 15, 13, 15, 16, and 11 subunits, respectively. Molecular sieve chromatography of the bean flour proteins, albumins, and globulins followed by SDS‐PAGE was also employed to study the complexities of these proteins.
Pisum sativum and Vicia faba Carbohydrates: Structural Studies of Starches
Authors: COLONNA P. , BULEON A. , MERCIER C.
Published: August 2006

The fine structure of laboratory purified broadbean and smooth pea starches, with an amylose content of 32‐34%, has been studied by pullulanase debranching, before or after beta‐amylolysis, and by the properties of the chemically fractionated amylose and amylopectin. The enzymatic study has shown the presence of the three chain populations (DP > 60, 45 and 15) observed with other starches. The linear DP 15 and 45 chains occur in a ratio of 8.5 for broadbean and 9.75 for pea, which indicates an amylopectin similar to cereal starches. The λmax, beta‐amylolysis limit and intrinsic viscosity of the two amylopectins confirm the cereal‐like nature. The two amylose components are not completely linear according to their beta‐amylolysis limit of 81.5% which corroborates the in complete debranching of the total starch. The physical structure, studied by X‐ray diffractometry, is of C‐type. By submitting legume starch granules to mild acid hydrolysis (lintnerization), a residue has been obtained from both starches, which has an increase in the crystalline fraction, with a tendency towards the A‐type pattern for broadbean and the B‐type for pea. The crystallites are mainly formed of linear chains (CL 15) with some singly branched material (DP 25). Gelatinization of starch granules occurs at 44‐65‐86°C for broadbean with a heat of gelatinization of 3.8 cal g−1 and at 48‐61‐80°C for pea with a heat of gelatinization of 3.2 cal g−1.
Functional Properties of a Food Colorant Prepared from Red Cabbage
Authors: SAPERS G. M. , TAFFER I. , ROSS L. R.
Published: August 2006

Spectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.
Measurement of Available Lysine Using the Guanidination Reaction
Authors: MAGA JOSEPH A.
Published: August 2006

Available lysine with its free ε‐amino group can be chemically converted to homoarginine by means of a guanidination reaction using methylisourea (MIU). Various factors that can affect this reaction were investigated. For milk protein optimum conditions were found to be pH 10.8 for 96 hr at 20°C with a MIU concentration of 0.5M. Other protein sources had a different optimum pH for the guandination reaction. Addition of various carbohydrate sources and amounts did not interfere with the quantitation of available lysine.
Carotenoid Composition and Vitamin A Value of Fresh and Pasteurized Cashew‐Apple (Anacardium occidentale L.) Juice
Authors: CECCHI HELOISA M. , RODRIGUEZ‐AMAYA DELIA B.
Published: August 2006

The carotenoid composition of the red and yellow cashew‐apples and two commercial brands of pasteurized juice were determined by column and thin‐layer chromatography, visible absorption spectroscopy and specific chemical reactions. Alpha‐carotene, β‐carotene, ζ‐carotene, cis‐β‐carotene, cryptoxanthin, aurochrome, cryptochrome, and auroxanthin were identified in all samples, with β‐carotene as the predominant pigment. Color differences reflected the total amount, not the type of carotenoid present. Geographic effects on the pigment composition did not appear to be appreciable. In the processed juice, the total carotenoid content and vitamin A value were lower but the epoxide level higher. No quantitative differences were noted among lots of the same brand or between brands of pasteurized juice.
Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L)
Authors: GALEAZZI MARIA A. M. , SGARBIERI VALDEMIRO C. , CONSTANTINIDES SPIROS M.
Published: August 2006

A procedure for isolating and purifying polyphenoloxidase from banana pulp is described. Maximum activity was obtained from the inner portion of the pulp by extraction with 0.2M sodium phosphate buffer, pH 7.0, containing 1% insoluble PVP and 0.25% Triton X‐100. The enzyme was purified 38.8‐fold after acetone precipitation, re‐extraction of the precipitate with phosphate buffer containing Triton X‐100, storage in the freezer for 7 days (‐40°C), chromatography on Sephadex G‐100 and electrophoresis on polyacrylamide gel. The purified enzyme (four isozymes) gave a poly‐peptide molecular weight (SDS‐gel) of 31,000 ± 1,000 and molecular weight on sucrose gradient ultracentrifugation of 62,000 ± 2,000. The isoelectric point, determined by isoelectric focusing on polyacrylamide gel, was 5.2. The enzyme was stable at 55°C for 30 min; it lost mole than 90% of the activity after 5 min at 85°C and was completely inactivated at 95°C for the same time. The absorption spectrum of the purified enzyme showed a maximum at 278 nm and a shoulder at 340‐350 nm. This preparation, when submitted to paper chromatography revealed the presence of a fluorescent compound with Rf= 0.57, which was identical with chlorogenic acid.
An Ultra‐Sensitive Microbiological Method for the Semi‐Quantitative Detection of Low‐Level Sulfonamides
Authors: BOGAERTS R. , DE GROODT J. M. , DE VOS D.
Published: August 2006

An improved agar‐liffusion method has been developed for the detection of sulfonamides. The principle is based upon the incorporation of trimethoprim in Standard II‐Nutrient Agar (pH 7.2) seeded with Bacillus subtilis. The sensitivity of B. subtilis to other antibiotics, including trimethoprim, is not influenced. This method is especially developed for the detection of sulfonamides in meat, but can be applied lo pharmaceutical formulations, body fluids, etc.
Nutritional Evaluation of the Protein in Oilseed Products Heated with Sugars
Authors: RHEE KI SOON , RHEE KHEE CHOON
Published: August 2006

Defatted flours and protein isolates from glandless cottonseed, peanut, and soybean were complexed with glucose or sucrose in a ratio of 1:1 by weight and heated at 100°C for 0, 2, or 6 hr. Quality changes by the heat treatment were assessed by determining the extent of browning (browning index), in‐vitro protein digestibility, available lysine total amino acids, and computed protein efficiency ratio (C‐PER). Whereas the sucrose‐containing complexes changed very little in all the quality parameters determined, the counterparts containing glucose decreased substantially in protein quality along with the increased intensity of browning. Before heating, protein digestibility of the complex containing defatted flour of an oilseed was lower than that of the isolate counterpart. When heated, however, the isolate‐glucose complexes decreased more in protein digestibility than the flour‐glucose complexes. The available lysine content decreased by 76‐83% for the complexes with glucose in contrast with 2‐10% for those with sucrose. As to total amino acids, marked losses in arginine, lysine, tryptophan, and histidine were found in the complexes containing glucose, with the arginine loss as high as the lysine loss. Lysine‐rich soy proteins lost lysine in greater percentages than lysine‐poor peanut and cottonseed proteins. C‐PER decreased by 63‐86% in the glucose‐containing complexes, with the highest decrease shown for soy flour‐glucose. In‐vitro protein digestibility, available lysine, and C‐PER were all highly correlated (P < 0.01) with browning index. Available lysine was also highly correlated with C‐PER.
Preference Testing of Whiskey Sour Formulations: Magnitude Estimation Versus the 9‐Point Hedonic
Authors: McDANIEL M. R. , SAWYER F. M.
Published: August 2006

Consumer preferences for different whiskey sour formulations were determined by a consumer laboratory panel and by a home panel using two different sensory techniques: the magnitude estimation procedure and the nine‐point hedonic method. Use of the magnitude estimation testing procedure resulted in more statistically significant differences in preference in both the home panel and the consumer laboratory panel. Many more significant differences in preference were expressed by the home panel than by the consumer lab panel. The standard whiskey sour formula scored very well in the preference tests in comparison to the formula adjusted samples. In only two of the comparisons were the adjusted samples preferred over the standard, the 25% dilution of the standard and the 35° proof samples.
Changes in Pectic Substances and Enzymes during Ripening and Storage of “Keitt” Mangos
Authors: ROE BONGWOO , BRUEMMER JOSEPH H.
Published: August 2006

The relationship of the distribution of pectic substances to tissue softening was examined in ripening mangos at four stages of ripeness. Water‐soluble and alkali‐soluble pectin declined and ammonium oxalate soluble pectin increased as the mango lost its firmness and became soft. Polygalacturonase and cellulase activities of cell wall preparations increased markedly during ripening. The decline in alkali‐soluble pectin and the increase in polygalacturonase activity correlated well with the loss of firmness. Alkali‐soluble pectin declined slowly in ripe mangos stored at 4°C. This decline correlated with loss of firmness of the stored mangos. The cellulase activity of cell wall preparations from ripe mangos increased during 4°C storage and the increase correlated with the decrease in firmness.
Determination of Thermal Process Schedule for Acidified Papaya
Authors: NATH NIRANKAR , RANGANNA S.
Published: August 2006

The pH of papaya varies from 4.2‐5.65 and is required to be lowered to enable processing at atmospheric pressure. A thermal process has been evolved on the basis of inactivation of pectinesterase (PE), the heat resistant enzyme naturally present. The values for thermal inactivation of PE in pulp were F26.8212= 1.04 and D27212= 0.39 at pH 4.0. In the syrup homogenate of 20% TSS, the values were F27.6207.3= 1.00 and D29207.3= 0.53 at PH 3.8, and F27.2212= 1.23 and D27.5212= 0.8 at pH. 4.0. These F values in syrup homogenate were equivalent to 1.88D at pH 3.8 and 1.5 3D at pH 4.0. In commercial canning, a 2.5D process at pH 3.8 and 2.0D process at pH 4.0 which are equivalent to the F values of 1.33 and 1.31, respectively, are recomended. Using these F values, process times for different processing conditions were calculated by graphical method and compared with values found by three different procedures of the formula method. The thermal process, thus evolved on the basis of enzyme inactivation, resulted in a safe and acceptable product.
Stability of Proteinase Inhibitors in Potato Tubers During Cooking
Authors: HUANG D. Y. , SWANSON B. G. , RYAN C. A.
Published: August 2006

Three proteinase inhibitors, Inhibitor I (a chymotrypsin inhibitor), Inhibitor II (a chymotrypsin and trypsin inhibitor), and Carboxypeptidase Inhibitor were quantified immunologically in extracts of various tissues of Russet Burbank potato tubers and were monitored over various intervals during boiling (30 min), oven baking (80 min, 191°C) and microwave baking (7 min) to assess the effectiveness of cooking in denaturing the potentially toxic proteins. In cooked tubers, Inhibitor II was completely inactivated during all cooking treatments and Inhibitor I was partially inactivated, depending upon the cooking method. The Carboxypeptidase Inhibitor was extraordinarily stable during all of the cooking conditions. Overall, microwave baking was most effective for cumulatively inactivating Inhibitor I and Inhibitor II. The unusual stability of CPI to all types of cooking raises questions concerning the effect of this inhibitor on the total digestibility of cooked potato proteins.
Cholesterol Content of Chicken Skin
Authors: van de BOVENKAMP PETER , KATAN MARTIJN B.
Published: August 2006

In order to resolve conflicting reports on the cholesterol concentration in chicken skin, we have assayed cholesterol in skin by gas‐liquid chromatography. The mean content for six chickens was 71 mg/100g raw skin. Thus the suggestion that chicken skin is particularly high in cholesterol is probably not correct.
HPLC Determination of Fructose, Glucose, and Sucrose in Potatoes
Authors: WILSON A. M. , WORK T. M. , BUSHWAY A. A. , BUSHWAY R. J.
Published: August 2006

A high‐performance liquid chromatographic (HPLC) method has been developed to determine fructose, glucose, and sucrose content of potatoes. The HPLC system consisted of a μBondapak/ carbohydrate column, a solvent system of acetonitrile‐water (75: 25), a flowrate of 1.8 ml/min, and a refractive index detector. Analysis, including sample preparation, was complete in 30 min. With the exception of high concentrations of sucrose (8 mg/g or above), the method recovered 93% or more of all sugars. The coefficients of variation for the procedure ranged from 1.39‐13.31%. TLC indicated that there were no interfering compounds eluting with any of the three sugars.
Protein Concentrate from Air Classification of Flour and Horny Endosperm from High‐Lysine Sorghum
Authors: WU Y. VICTOR , STRINGFELLOW ARTHUR C.
Published: August 2006

Flour and shorts from a high‐lysine sorghum were finely ground and air classified. The protein contents of the original flour and horny endosperm were 9.9 and 18.6%, respectively, and the protein contents of the combined high‐protein fractions after air classification were 18.6 and 23.6%. These fractions accounted for 18 and 15% of the flour and horny endosperm weights and for 31 and 19% of the total protein. Protein shifts were 39% for flour and 23% for horny endosperm.
Observations on the Weeping of Double, Boiler Scrambled Egg Products and Its Prevention
Authors: CHEN T.C.
Published: August 2006

Experimental scrambled egg products were prepared with liquid whole eggs or liquid egg whites as the major ingredient. The effects of ingredients, length of cooking time and holding time on the weeping of double boiler cooker products were observed. For both types of products, longer cooking time resulted in products with lower weeping volumes. The presence of yolk greatly reduced the weeping. Most of the weeping occurred within the first 5 min after cooking and reached a maximum between 20 and 30 min of holding. A slight reabsorption of the weeping fluid was observed for some of the products after 40 min of holding. The addition of carboxymethylcellulose either reduced or prevented weeping.
Oxygen Uptake and ß‐Carotene Decoloration in a Dehydrated Food Model
Authors: NETO R. O. TEIXEIRA , KAREL M. , SAGUY I. , MIZRAHI S.
Published: August 2006

Oxygen uptake of a model system containing β‐carotene was measured by a method capable of determining headspace oxygen and entrapped oxygen, both at low concentrations. β‐Carotene was determined colorimetrically at 460 nm. A first‐order mechanism was found for this reaction with respect to β‐carotene concentration as measured by color. The values of the rate constants were functions of the oxygen concentrations in the headspace of samples; they increased as these concentrations increased. Up to seven molecules of oxygen were consumed as each molecule of β‐carotene was discolored. This high oxygen consumption was not related to the oxidized products. A mathematical model was developed, based on the experimental data, to predict β‐carotene decoloration by measuring oxygen uptake or to determine oxygen uptake from decoloration. A computer program was developed to make these predictions. Samples with known histories had linear correlations between oxygen uptake and β‐carotene decoloration. The results for 1% and 2% headspace oxygen concentrations agreed with experimental values, presenting a standard deviation compatible with the experimental methods used. An important corollary is the suitability of a simple colorimetric test for monitoring oxygen uptake in a dehydrated system.
Microstructure of Liver Sausage
Authors: RAY F. K. , MILLER B. G. , VAN SICKLE D. C. , ABERLE E. D. , FORREST J. C. , JUDGE M. D.
Published: August 2006

Cooked liver sausage was freeze‐fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable‐sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze‐fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein‐fat colloidal complexes.
Water Binding Measurement of Meat
Authors: TSAI T. C. , OCKERMAN H. W.
Published: August 2006

A quick technique for measuring cooking yield based on microwave heating was compared with a modified cooked‐centrifuge technique for determining water holding capacity and both were compared with the standard raw‐press technique for determining water holding capacity. In general the results of the three methods were highly correlated; however, limitations of each method were noted. The effects of additives such as salt, phosphate and binders were evaluated along with the effects of time postmortem and freezing‐thawing. The influence of fat was also evaluated and a variety of sausage raw materials were analyzed by the three techniques.
Increase in Curd Tension of Milk Coagulum Prepared with Immobilized Proteases
Authors: YUN SE‐EOK , OHMIYA KUNIO , KOBAYASHI TAKESHI , SHIMIZU SHOICHI
Published: August 2006

Curd tension of milk clotted by nine proteases in immobilized or soluble forms was measured by a curd tension meter. In the curd prepared by trypsin, α‐chymotrypsin, papain, thermolysin or alkaline‐protease in a soluble form, the increasing rate of curd tension was definitely smaller than that of curd formed by rennet. However, curd tension increased linearly when the extent of proteolysis was controlled by employing these proteases in an immobilized form. The amounts of TCA‐soluble nitrogenous compounds and sialic acid released at the beginning of clotting were kept constant throughout the incubation time.
Thermophysical Properties of Apples in Relation to Freezing
Authors: RAMASWAMY H. S. , TUNG M. A.
Published: August 2006

The temperature dependence of different thermo‐physical properties of Golden Delicious and Granny Smith apples were studied. Regression relationships for apparent specific heat, thermal conductivity and thermal diffusivity, density changes in the unfrozen and frozen states for the two varieties of apples and the surface heat transfer coefficients associated with freezing under different conditions were discussed. The mean values of the different properties for Golden Delicious apples were (values in the parentheses are for Granny Smith apples): thermal conductivity 0.427 and 1.45 W/m2C° (0.398 and 1.22 W/n2C°); apparent specific heat, 3.69 and 1.95 kJ/kgC° (3.58 and 1.68 kJ/kgC°); and density, 845 and 788 kg/m3 (829 and 786 kg/m3), respectively, in the unfrozen and frozen states. The surface heat transfer coefficients, as determined by using Plank's equation, ranged from 12.7 W/m2C° for freezing in air to 68.4 W/m2C° for freezing in liquid nitrogen.
Separation of Native and Acylated Egg White Proteins with Gel Chromatography and DEAE‐Cellulose Ion Exchange
Authors: PALLADINO D. K. , BALL H. R. , SWAISGOOD H. E.
Published: August 2006

Chemical modification of egg white has been shown to improve its functional properties. In order to fully understand the changes in functionality it is necessary to separate the proteins and study their corresponding structural changes. This paper describes two chromatographic techniques applied to the separation of native and acylated egg white. A molified DEAE—cellulose ion exchange methodology was developed which reduced separation time and expense. It was found that increases in net charge introduced by acylation with succinic or acetic anhydride changed the ionic state of the proteins, limiting their separation by ion‐exchange chromatography. Using Sephacryl S‐200, a gel chiomatographic technique was developed which separated over 80% of the total succinylated egg white proteins; viz., ovomucin, ovalbumin, conalbumin, ovomacroglobulin, and lysozyme. Most proteins of native and acetylated egg white were separated with S‐200 chromatography, but required rechromatography of the ovalbumin‐conalbumin fractions for complete resolution.
Influence of Legume Starches on Protein Utilization and Availability of Lysine and Methionine to Albino Rats
Authors: GEERVANI P. , THEOPHILUS F.
Published: August 2006

Starch was extracted from red gram (Cajanus cajan), Bengal gram (Cicer arietinum), black gram (Phaseolus mungo), and green gram (Phaseolus aureus). The effect of these starches on the utilization of casein was tested in albino rats using PPER, digestibility co‐efficient, biological value, and net protein utilization as parameters. Lysine and methionine available to rats was also determined. The phaseolus starches promoted growth similar to corn starch but the growth of rats fed on red gram and Bengal gram starch was significantly less (P < 0.05). The digestibility coefficient of casein was reduced significantly when supplemented with red gram starch compared to the other legume starches. No difference was noticed in the biological value of casein supplemented with the four legume starches. However the net protein utilization of casein was significantly (P < 0.05) higher when supplemented with black gram starch compared to other legume starches. Availability of lysine to rats fed with phaseolus starches was significantly higher than for rats fed with other legume starches.
Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle
Authors: ROLAND L. M. , SEIDEMAN S. C. , DONNELLY L. S. , QUENZER N. M.
Published: August 2006

Spent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark meat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textual properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as compared to the controls.
Quality Evaluation of Raw Tuna by Gas Chromatography and Sensory Methods
Authors: HUMAN JESS , KHAYAT ALI
Published: August 2006

An objective method of evaluating raw tuna quality was developed based on the volatile profile pattern obtained by gas chromatography. Five component; of the volatile profile showed a significant correlation to the raw tuna quality evaluated organoleptically. A chemical quality index, (Q.I.) was developed on commercially available tuna using the concentration of five components: ethanol, propanol, butanol, hexanal, and 1–pentene–3–ol. Quality designation of raw tuna using the Q.I. index resulted in a more accurate classification than the orgganoleptic method.
Effect of Using Frozen Concentrated Direct‐to‐the‐Vat Culture on the Yield and Quality of Cheddar Cheese
Authors: SALJI JOSEPH P. , KROGER MANFRED
Published: August 2006

Approximately 53,000 liters (14,000 gal) pasteurized whole milk was used to make 16 batches of cheese, eight control batches using conventional bulk starter and eight batches using a frozen concentrated direct‐to‐the‐vat culture. The calculated yields were based on both the weight of milk and cheese, and on the weight of milk solids and cheese solids. The yields averaged, respectively, 9.517% and 48.608% with the bulk starter and 9.707% and 49.191% with the frozen concentrated culture. These differences, slightly favoring the frozen concentrated direct‐to‐the‐vat culture, can be of economic and commercial significance. The compositions of the cheeses made with the two starter cultures were very similar. Sensory evaluation did not reveal significant differences in flavor and texture of the two types of cheese when examined at 3, 6, 9 and 12 months.
Drying of Apple Purees
Authors: MOYLS A. L.
Published: August 2006

Various factors influencing the drying rate of apple purée were investigated. A heated airstream passed over the purée which was contained on a large flat tray. The drying rate could be increased by raising the air temperature, by increasing the air velocity, by promoting turbulence at the tray entrance, by increasing the vertical spacing between trays, and by using metal instead of wooden trays. Three distinct modes of moisture removal were observed during the transition from wet purée to dried apple leather. It was possible to obtain a suitable apple leather product in about 3 hr using 107°C air at 4.6–7.6 m/sec.
Mutant for Monascus‐Pigment Production
Authors: WONG H. C. , KOEHLER P. E.
Published: August 2006

A mutant, Monascus purpureus G1, was isolated from a wildtype which had been transferred for several times after ultraviolet irradiation. This new strain is extremely dark red in color and also releases more pigment into the yeast extract cultural medium. Unlike strain N11S, another strain of high pigment productivity, G1 is extremely low in antibacterial activity. Sonification for 30 min increased the rate of pigment extraction.
Associative Growth of Lactic Acid Bacteria in Cabbage Juice
Authors: YILDIZ FATIH , WESTHOFF DENNIS
Published: August 2006

Combinations of Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus cerevisiae, and Lactobacillus plantarum were grown in sterile cabbage juice broth. The effects of culture interactions were determined by lag times, generation times, pH change, and total acidity measurements. Fresh filter‐sterilized cabbage juice was a better medium than autoclaved cabbage juice, or refrigerated filter‐sterilized cabbage juice. The addition of NaCl (2.25%) had a minimal effect on the cultures, except for L. mesenteroides, which was inhibited. In paired association studies, L. mesenteroides was inhibited by all the other cultures, conversely, L. plantarum and L. brevis benefited from most of the culture interactions.
Identification of Serum Albumin in Protein Complexes Resistant to Dissociation by Sodium Dodecyl Sulfate
Authors: WEISSLER N. L. , MANGINO M. E. , HARPER W. J. , RAMAN R.
Published: August 2006

Bovine serum albumin has been identified by specific antibody in complexes resistant to dissociation by sodium dodecyl sulfate. Serum albumin containing aggregates were first separated fron other proteins by electrophoresis in a sodium dodecyl sulfate gel system and then reacted with specific antibody by electroimmuno‐diffusion on cellulose acetate plates. The antibody retained its ability to recognize serum albumin after the complexes had been exposed to detergent and electrophoresis. The procedure is rapid and complexes can be visualized within 2 hr of the completion of the gel electrophoretic run.
Lipid Peroxidation by Microsomal Fractions Isolated from Light and Dark Muscles of Herring (Clupea harengus)
Authors: SLABYJ BOHDAN M. , HULTIN HERBERT O.
Published: August 2006

Enzymic lipid peroxidation by light and dark muscle microsomes of herring (Clupea harengus) required ATP or ADP, NADH and Fe. NADPH could not effectively replace NADH. Inhibition was observed at high concentrations of ADP and NADH but not Fe. The optimal pH for the reaction of both types of microsomes was between 6 and 7. The average peroxidation rate was 362 and 1143 nmoles MDA per mg protein per hr at 6°C for the light and dark muscle microsomes, respectively. The energy of activation for the light and dark muscle microsomes was similar. The light muscle microsomes lost activity faster than the dark muscle microsomes when exposed to 35°C. Ferrous ion stimulated enzymic lipid peroxidation of light and dark muscle microsomes over that observed with ferric ion.