bluuebunny/crossref_metadata_2025 huggingface dataset:
Detection of Enocyanin in Cranberry Juice Cocktail by HPLC Anthocyanin Profile
Authors: HALE M.L. , FRANCIS F.J. , FAGERSON I.S.
Published: August 2006

Adulteration of cranberry juice products by enocyanin, a colorant from grapes, was detected by comparing HPLC chromatographic profiles of cranberry anthocyanins with those from enocyanin. Two peaks present in all enocyanin samples but not in cranberries were identified as delphinidin‐3‐glucoside and petunidin‐3‐glucoside. A group of unidentified pigments which eluted after the cranberry pigments was also present in enocyanin. It was possible by considering differences in the chromatograms to detect replacement of 5% or more of the expected amount of cranberry juice in cranberry juice cocktail by a solution of enocyanin. A CG‐50 column was used to concentrate the pigments followed by chromatography on a polymer styrene column at pH 1.6. The method gives reliable results even on samples 18 months of age.
Inhibition of Polyphenoloxidase by Sulfite
Authors: SAYAVEDRA‐SOTO L. A. , MONTGOMERY M. W.
Published: August 2006

When polyphenoloxidase (PPO) was exposed to sulfite prior to susbstrate addition, inhibition was irreversible. Trials to regenerate PPO activity, using extensive dialysis, column chromatography, and addition of copper salts were not successful. Increased concentrations of sulfite and pH levels less than 5 enhanced the inhibition of PPO by sulfite. At pH 4, concentrations greater than 0.04 mg/mL completely inhibited 1,000 units of PPO activity almost instantaneously. This suggested that the HSO3‐ molecule was the main component in the sulfite system inhibiting PPO. Column chromatography, extensive dialysis, and gel electrophoresis did not demonstrate 35SO2 bound to purified pear PPO protein. Formation of extra protein bands of sulfite inhibited purified pear PPO fractions on gel electrophoresis was demonstrated. This and other evidence suggested that the major mode of direct irreversible inhibition of PPO was modification of the protein structure, with retention of its molecular unity.
Diffusion of Glucose in Carrageenan Gels
Authors: HENDRICKX M. , ABEELE C. VANDEN , ENGELS C. , TOBBACK P.
Published: August 2006

From an experimental set‐up with boundary conditions of an extended initial distribution the diffusion coefficient for glucose in a high K‐content carrageenan gel was evaluated as a function of the carrageenan concentration (1, 2 and 4%) and temperature (0.0, 5.0, 10.0, 15.0, 25.0, and 36.0°C). According to an Arrhenius‐type equation, the activation energies at 1, 2 and 4% of carrageenan were calculated as 18.1, 17.4, and 19.1 kJ/mol. From these data it was concluded that carrageenan affects diffusion mainly by an obstruction effect.
Tenderization of Meat with Ginger Rhizome Protease
Authors: LEE Y. B. , SEHNERT D. J. , ASHMORE C. R.
Published: August 2006

Beef steaks and sliced beef marinated with different levels of crude ginger extract were evaluated for the tenderness and structural changes. A significant (P<0.05) enhancement of tenderness with increasing amounts of ginger extract was observed at low levels of extract (0, 0.05, 0.1, and 0.2 mL/6.5 cm2 for the steaks; 0, 0.25, 0.5, and 1 mL/lOOg for the sliced beef), whereas further improvement of tenderness at more than 0.2 mL/6.5 cm2 or 1 mL/lOOg was minimal. Electron microscopy of the treated beef revealed the preferential degradation of thin filaments in the I‐bands, resulting in extensive fragmentation of myofibrils. Thus, ginger rhizome protease is an effective meat tenderizer and the tenderization is achieved through preferential degradation of thin filaments.
Stability Evaluation of Oil‐in‐Water Emulsions by Gold Sol
Authors: RAY APURBA K. , JOHNSON JOHN K.
Published: August 2006

A simple, rapid, and inexpensive titration method with gold sol was developed which measured the fraction of hydrophilic gum arabic that was free in the aqueous (continuous) phase and thus indirectly, the fraction of the gum which coated the oil droplets, thereby fulfilling its intended stabilizing function. For a series of gum arabic‐stabilized emulsions of varying particle sizes, the gold number measured for fresh emulsions related directly to the long term storage stability of these emulsions at high dilution.
Factors Governing the Greening of Garlic Puree
Authors: LUKES T. M.
Published: August 2006

Storing garlic bulbs for a month at or above 23°C, prior to processing, prevented the production of a green pigment in the garlic puree. The amino acid S‐(1‐propenyl) cysteine sulfoxide was necessary for the development of the green color.
Effects of Microwave/Convection Baking and Pan Characteristics on Cake Quality
Authors: STINSON C. T.
Published: August 2006

The quality of devil's food cake baked in a microwave/convection oven using different oven conditions and pan characteristics was assessed by sensory and objective methods. The most important factors were the number of layers baked at a given time and the baking pan characteristics, followed by initial oven temperatures. Crust color, moistness and cake symmetry were affected by these conditions. For example, single layers received a lower sensory score and had sticky and less red crusts than double layers. Cakes baked in glass‐polyester microware pans were peaked, whereas those baked in aluminum pans were flat. Although slight differences in quality were found by both sensory and objective evaluations, all cakes were acceptable.
HPLC Method for Determination of inositol Tri‐, Tetra‐, Penta‐, and Hexaphosphates in Foods and Intestinal Contents
Authors: SANDBERG A.‐S. , AHDERINNE R.
Published: August 2006

A HPLC method was developed for separation and quantitative determination of inositol tri‐, tetra‐, penta‐, and hexaphosphates. The method included extraction of inositol phosphates with HCI, separation of the inositol phosphates from the crude extract by ion‐exchange chromatography, and ion‐pair C18 reverse phase HPLC analysis using formic acid/methanol and tetrabutylammonium hydroxide in the mobile phase. The inositol 3–6 phosphates of raw and extruded bran, soy flour, and intestinal contents were determined by HPLC and compared to phytate determinations by two iron precipitation methods. Inositol 3–5 phosphates were found in extruded products and intestinal contents. The HPLC method was rapid and gave reproducible values, which differed from those obtained by the precipitation methods in some samples.
HPLC Analysis of Organic Acids and Sugars in Tomato Juice
Authors: GANCEDO M. CRISTINA , LUH B. S.
Published: August 2006

The effect of break temperature on changes in organic acids and sugars in canned juices made from VF145‐7879 and UC 82B tomatoes was investigated by HPLC. Oxalic, citric, galacturonic, malic and pyrrol‐ idonecarboxylic acids were shown to be present in the canned juices. Oxalic and galacturonic acids decreased as the break temperature increased. Fructose was present in slightly higher amounts than glucose. Break temperature did not cause significant changes in sugar content of the canned juices made from UC 82B tomatoes.
Effect of Condensed Grape Tannins on the In Vitro Activity of Digestive Proteases and Activation of Their Zymogens
Authors: IL OH HOON , HOFF JOHAN E.
Published: August 2006

Only at concentrations substantially higher than those likely to occur in human diets did grape tannins have a significant adverse effect on the in virro digestion of bovine serum albumin (BSA). The activities of pepsin and chymotrypsin were at such levels (concentrations greater than 0.1%) significantly reduced. In contrast, that of trypsin increased markedly due to denaturation of BSA by the tannins. Tannin concentrations in excess of 0.5% strongly inhibited the activation of chymotrypsinogen, while the activation of trypsinogen by enterokinase was drastically reduced at concentrations as low as 0.05% due to precipitation of the substrate. BSA digestion was markedly reduced in sequential multizymogen experiments at tannin concentrations of 0.5% but not at 0.1%.
Preparation and Evaluation of Supercritical Carbon Dioxide Defatted Soybean Flakes
Authors: Eldridge A. C. , Friedrich J. P. , Warner K. , Kwolek W. F.
Published: August 2006

Full‐fat soybean flakes were extracted with supercritical carbon dioxide (SC‐CO2) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy‐beany and bitter flavors of hexane‐defatted soybean flours were only minimally detectable in the optimally SC‐CO2‐extracted materials. Bland, defatted soybean meal prepared by SC‐CO2 extraction was further processed into high‐quality protein concentrates and isolates that were stable when stored under adverse conditions.
Characterization and Distribution of Lactobacilli during Lactic Fermentation of Okra (Hibiscus esculentus)
Authors: KOTZEKIDOU P. , ROUKAS T.
Published: August 2006

The distribution and identification of lactobacilli during fermentation of okra were studied. Fermentation characteristics of lactobacilli isolated on MRS agar at 30°C under anaerobic conditions were presented using the API 50 CHL system. The phenogram constructed by an unweighted, pair group, arithmetic average, linkage method and by use of the Jacquard similarity coefficient (1‐Sj) was used to identify nine phena. The studies showed five homolactic species initially (Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, Lactobacillus acidophilus, Lactobacillus leichmannii, Lac‐tobacillus salivarius subsp. salicinius) and two heterolactic species (Lactobacillus cellobiosus and Lactobacillus brevis). After 24 hr fermentation, the majority of the isolated strains were L. cellobiosus. During the final stage of fermentation L. plantarum strains dominated.
Coconut Oil Extraction by a New Enzymatic Process
Authors: McGLONE OCTAVIO CINTRA , CANALES AGUSTÍN LÓPEZ‐MUNGUIA , CARTER JAIME VERNON
Published: August 2006

A new method for coconut oil extraction based on the enzymatic action of polygalacturonases, α‐amylase and proteases on a diluted coconut paste was developed. After reaction with enzymes, the solution was centrifuged resulting in three phases: the upper one containing a high quality coconut oil; the middle layer containing water; and the lower phase consisting of coconut meal which has been traditionally used in cattle feed. Eighty percent yields were obtained by this method which was advantageous from the energy point of view compared to the traditional process.
Degradation of trans‐β‐Carotene during Heating in Sealed Glass Tubes and Extrusion Cooking
Authors: MARTY C. , BERSET C.
Published: August 2006

Four compounds which have been previously reported as products of enzymatic and chemical oxidation reactions were isolated and identified for the first time from the epoxide fraction formed by heating all trans‐β‐carotene. A HPLC method allowing a quick separation and identification of these epoxides was developed. Extrusion cooking at 180°C was a more drastic treatment for the pigment than simple heating for a long period (2 hr) at the same temperature.
Evaluation of Thermal Processing of Retortable Pouches Filled with Conduction Heated Foods Considering their Actual Shapes
Authors: TANDON SHWETA , BHOWMIK SANTI R.
Published: August 2006

A computer model was developed to evaluate thermal processing of a retortable pouch containing a conduction heated food. In this model, a transient 2‐dimensional heat conduction equation was solved using a modified finite difference technique for a food‐filled retortable pouch considering its actual shape. The model was used to determine process time, mass average sterilizing value and nutrient retention to achieve a prefixed level of lethality in the pouched product for a given temperature profile of the heating medium. Temperature distributions and sterilizing values predicted by the developed model were compared with similar values obtained by applying a finite element technique with the aid of a package program (ANSYS). Close agreements were found between the developed model and the finite element technique.
Study of the Degradation Products Formed During Extrusion Lamination of an lonomer
Authors: FERNANDES MARIA H. , GILBERT SEYMOUR G. , PAIK SUNG W. , STIER ELIZABETH F.
Published: August 2006

Headspace concentration techniques were used to tentatively identify the volatile products formed during the extrusion process of thermoplastic polymers to produce ionomers which have many applications as food packaging materials. Compounds representing alcohols, aldehydes, ketones, and hydrocarbons were tentatively identified. Time/temperature studies showed that the quantity of compounds formed depended on the conditions used for resin processing. The rate of release of compounds was also found to be temperature dependent. Sensory evaluation data confirmed the instrumental findings.
Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue
Authors: McCURDY SANDRA M. , JELEN PAVEL , FEDEC PAUL , WOOD DARRELL F.
Published: August 2006

Bone residue resulting from mechanical deboning of chicken backs and necks was subjected to alkali extraction followed by acid precipstation to recover food grade protein. A laboratory study of effects of varying die size in the grinding of the starting material, of extraction temperature, and of g‐force during centrifugation on composition of process fractions was conducted. Grinding increased ash content, higher temperature reduced fat content, and increasing centrifugal force decreased ash content, of the final products. Effects of grinding, extraction temperature, and centrifugal type were also studied on a pilot scale. Final protein product yield was higher at a 22°C than at a 3–7°C extraction temperature, and less fat was incorporated using a basket centrifuge than with a horizontal decanter centrifuge.
Effects of Pre‐rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks
Authors: BERRY B. W. , SMITH J. J. , SECRIST J. L. , ELGASIM E. A.
Published: August 2006

Pre‐rigor pressurized beef muscle was processed either by chunking and forming or flaking and forming and then mixed with either 0.00, 0.25 or 0.50% NaCl prior to the manufacture of restructured steaks. To compare the effects of pre‐rigor pressurization, a post‐rigor, nonpressurized, flaked and formed formulation (containing 0.50% NaCl) was also processed. Data from texture profile panel, Instron and cooking studies were collected. Steaks from pressurized muscle were similar in most characteristics to steaks processed from nonpressurized muscle. Chunking and forming produced a more fibrous, harder and cohesive steak with greater detectable connective tissue than flaking and forming. If pre‐rigor pressurized beef is employed in the manufacture of restructured steaks, acceptable texture properties appear obtainable without the use of NaCl.
Effect of Heat Treatment on Preparation of Colorless Globin from Bovine Hemoglobin Using Soluble Carboxymethyl Cellulose
Authors: HAYAKAWA S. , MATSUURA Y. , NAKAMURA R. , SAT0 Y.
Published: August 2006

Optimum conditions for the preparation of colorless globin using soluble carboxymethyl cellulose (CMC) were established by mapping super‐sim plex optimization. Response for minimization was calculated using two parameters of heme content and protein recovery. When three factors (initial pH, CMC concentration, and final pH) were used, the minimum response of 15.4 was obtained. However, much lower minimum response (8.6 or 6.2) was obtained by adding urea or by heating in addition to the above three factors. By determining the effects of heating temperature (20–80°C) at different final pH (2.25–3.06), the heme content of globin obtained from heated hemoglobin was remarkably lower (2.65.8%) than from unheated hemoglobin (29.2–70.7%).
Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C
Authors: BEILKEN S. L. , BOUTON P. E. , HARRIS P. V.
Published: August 2006

Peak force (PF) shear values obtained for stretched muscles from beef animals of three ages (2–3 months, 2–6 year and 12–17 years) decreased when heated for 1 hr at temperatures above 50°, 55° and 60°C respectively. PF values obtained for veal muscles were unaffected by heating at 50°C for up to 8 hr but rapidly decreased with increased time of heating at 55° or 60°C. The decrease in shear values with heating time was still evident after the connective tissue contribution was eliminated by a further cook at 80°C. Samples from the oldest animals required 24–48 hr at 60°C to produce a large decrease in the connective tissue contribution. Tenderization by prolonged cooking at 50–60°C was achieved by accelerated aging of the myofibrillar structure and, at ≥ 55°C, by a weakening of the collagenous connective tissue also.
Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature
Authors: ZEECE MICHAEL G. , ROBSON RICHARD M. , LEE LUSBY MARY , PARRISH FREDERICK C.
Published: August 2006

This study examined the in vitro effects of calcium‐activated protease (CAF) on bovine myofibrillar proteins and structure under postmortem‐like conditions of pH and temperature. Effects usually associated with this enzyme under optimal conditions were reduced as temperature and/or pH were lowered. However, significant activity remained at 15°C and pH 6.5, and some activity was detectable at even lower pH's and temperatures. Effects observed included: solubilization of myofibrillar protein, degradation of the myofibrillar protein titin and others, and an increase in the degree of myofibrillar fragmentation. These results suggest that CAF is able to hydrolyze proteins that are important to structural integrity under conditions mimicking those present in postmortem muscle.
Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic Salmon
Authors: SKREDE GRETE , STOREBAKKEN TROND
Published: August 2006

Color of wild, astaxanthin pigmented, and farmed, canthaxanthin pigmented, Atlantic salmon (Salmon salar) was evaluated by spectroscopy and visual sensory analyses. A more yellow hue in farmed salmon color compared with wild salmon was found in acetone extracts of raw salmon flesh and by visual sensory analyses of raw, baked and smoked salmon flesh. With instrumental color analysis directly on raw flesh, no significant differences in color between wild and farmed salmon were found. The redness and hue in raw and baked salmon flesh and the redness in smoked salmon were correlated to the pigment concentration in raw salmon. The redness and hue in processed salmon were predictable from the redness and hue of raw flesh.
Effect of Environmental Salinity on Sensory Characteristics of Penaeid Shrimp
Authors: PAPADOPOULOS LINDA S. , FINNE GUNNAR
Published: August 2006

White shrimp, Penaeus vannamei, acclimated to 10, 30 and 50 parts per thousand (ppt) salinities were evaluated for flavor by a trained sensory panel. The shrimp were also analyzed for tissue moisture, chloride, free amino acid concentration and free amino acid profile. Results of triangle tests showed a significant flavor difference between shrimp held at 10 and 50 ppt and 30 and 50 ppt but not between 10 and 30 ppt. On a wet weight basis, the free amino acid concentration was 81% higher in shrimp held at 50 ppt than at 10 ppt and 63% higher in shrimp held at 50 as compared to 30 ppt. However, between shrimp held at 30 as compared to 10 ppt the difference was only 11%. The difference in flavor intensity of shrimp held at different salinities appeared to be a direct reflection of the concentration of tissue free amino acids which serve as osmoregulators in shrimp tissue.
Evaluation of Thiol Activated Proteases from Clam Viscera as a Rennet Substitute for Cheese‐Making
Authors: CHEN H. C. , ZALL R. R.
Published: August 2006

Clam rennet, which is a crude enzyme preparation of cathepsin B‐like protease from clam viscera was characterized and compared to porcine pepsin and calf rennet for its suitability as a milk coagulant in cheesemaking. Clam rennet was more proteolytic and produced a softer curd than the other two coagulants. However, influences of the pH and temperature on milk clotting with clam rennet were very similar to those of calf rennet. The cheddar cheese made from clam rennet was not inferior to the Cheddar cheese made from calf rennet. Quality enhancement occurred despite the view that high ratio of proteolytic to clotting activity is generally considered to be unfavorable for cheese‐making. The higher proteolytic activity appeared to accelerate the ripening process. A small yield loss occurred as a result of excessive proteolysis during cheese‐making.
HPLC Analysis of HMF in Orange Juice
Authors: MIJARES ROSALINDA M. , PARK GARY L. , NELSON DENNY B. , McIVER ROBERT C.
Published: August 2006

An HPLC method for determining HMF (5‐hydroxymethylfurfural) in orange juice has been developed. The method for HMF involves extraction of the juice with ethyl acetate prior to reverse‐phase HPLC. Fortification studies indicate an average recovery of 96.1%± 4.1% and a detection limit of 5.0 ppb.
Continuous Hydrolysis of Fructans in Jerusalem Artichoke Extracts using Immobilized Nonviable Cells of Kluyveromyces marxianus
Authors: PAREKH S. R. , MARGARITIS A.
Published: August 2006

Non‐viable immobilized cells of Kluyveromyces marxianus in alginate beads having inulase (ß‐2,1‐fructan fructano‐hydrolyase E.C.3.2.1.7) acitivity were used as biocatalyst in a packed bed reactor. Extracts of Jerusalem artichoke tubers were contacted with the biocatalyst for continuous conversion of the fructan component to fructose. In a bed reactor packed with 100 mL of beads, a volumetric productivity of 136 g/L/hr total reducing sugars was obtained with 98% substrate conversion. When operated continuously for 30 days, a 55% loss in the original activity was observed, giving a half life for the biocatalyst of 28 days.
Microbial and Sensory Quality of Boneless Dry‐Cured Hams as Affected by Mechanical Pressing and Potassium Sorbate
Authors: KARRER J.A. , KEMP J.D. , LANGLOIS B.E. , FOX J.D.
Published: August 2006

The effects of mechanical pressing and a 10% potassium sorbate dip on microbial and organoleptic properties of boneless dry‐cured hams were studied. Pressing resulted in higher nitrite levels, higher cooking losses and lower Warner‐Bratzler shear values (P <0.05) but did not affect (P>0.05) yields, final microbial counts or sensory characteristics. Potassium sorbate improved visual mold scores (P<0.05) and generally reduced surface aerobic yeast and mold and staphylococci counts, with several reductions being significant at the 0.01 or 0.05 levels. It also reduced saltiness and flavor intensity scores (P <0.01) but had no effect on other sensory attributes or on cooking losses.
Lnsolubilization of Orthophosphates in Fresh or Cooked Ground Pork
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G.
Published: August 2006

The insolubilization of added orthophosphate (1000–10000 ppm, equivalent to 0.1–1 .0% w/w) and of orthophosphate generated through enzymatic hydrolysis of added sodium acid pyrophosphate (SAPP) was studied in fresh and in cooked (65.5°C) ground pork held at 5°C for 6 days. Fresh and cooked pork linearly absorbed or otherwise insolubilized orthophosphate added directly to the meat or generated through enzymatic hydrolysis of added SAPP. Orthophosphate insolubilization was constant throughout the range of addition studied and equivalent to 70–80%. Soluble orthophosphate measurements, therefore, could not be used to estimate the proportion of added pyrophosphate that was hydrolyzed in the meat or, by difference, the proportion of residual, unhydrolyzed SAPP.
Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis
Authors: WOYCHIK J.H. , HAPPICH M.C. , TRINH H. , SEILERS R.
Published: August 2006

A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α‐subunits of β‐conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy‐containing meat products.
Polyphenoloxidase Activity in Germinated Legume Seeds
Authors: RAO P. UDAYASEKHARA , DEOSTHALE Y. G.
Published: August 2006

Polyphenoloxidase (PPO) activity was estimated in the whole seed and its morphological components of germinated chickpea, pigeon‐pea, greengram and blackgram. Increase in enzyme activity on germination was highest in blackgram and lowest in chickpea. Pyrogallol oxidizing activity was more predominant in the legume seeds and the seed fractions. Embryo was richest in PPO activity but the cotyledons were the major contributor to the whole PPO activity. Except in black‐gram, the seed coat fraction was devoid of any PPO activity. The seed coat of pigeonpea and chickpea contained a water soluble and heat stable PPO inhibitor. Induction of the enzyme on germination did not fully explain the reduction in tannin content of the legume seeds. Role of polyphenol oxidase in seed germination is briefly discussed.
Relationships of Available Lysine to Lignin, Color and Protein Digestibility of Selected Wheat‐Based Breakfast Cereals
Authors: McAULEY J. A. , KUNKEL M. E. , ACTON J. C.
Published: August 2006

The relationships among available lysine, lignin, Hunter L values, and in vitro protein digestibility for selected wheat‐based breakfast cereals were evaluated. Cereals processed by extrusion had lower loss of available lysine than did cereals processed by extrusion puffing or flaking and toasting. Hunter L values were positively correlated with all measures of lysine availability and protein digestibility except PPDR and negatively correlated with lignin of the cereals.
Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers
Authors: CADDEN ANN‐MARIE
Published: August 2006

Reducing the particle size of AACC wheat bran decreased water‐holding capacity, due, in part, to the collapse of its fiber matrix. Physical structure of commercial oat bran collapsed during manufacture and further grinding had limited effect. Physical structure of microcrystalline celluloses and guar gums did not differ between product types. The amount of water held by oat bran and microcrystalline cellulose was increased by reducing particle size. Water binding properties of guar gum were not affected. Physical structure of dietary fiber must be considered if water‐binding properties are to be useful predictors of stool bulking efficiency.
Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla
Authors: SÁNCHEZ‐MARROQUIN A. , FERIA‐MORALES A. , MAYA S. , RAMOS‐MORENO V.
Published: August 2006

Whole flour air classification protein and starchy fractions of raw amaranth seeds were employed in mixtures with commercial lime‐treated corn flour (MINSA) or corn meal, as in the traditional method, to prepare tortillas. Protein efficiency ratio (PER) and net protein rate (NPR), were improved with no changes in the sensory characteristics. Lysine content decreased slightly in the processed samples. Improvement in the tortilla's protein (9.2 to 12%), fat (1.8 to 4.9%), phosphorus (231–370 mg%), and linoleic acid (41–56.8%) content was achieved. Each substituted flour demonstrated a unique sensory pattern, and amaranth flour and fractions showed no significant differences in the substitutions, tested principally for appearance, aroma, texture, flavour and aftertaste.
Nonenzymatic Browning in Aseptically Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Deaeration, and Anaerobic Storage
Authors: KACEM B. , MATTHEWS R.F. , CRANDALL P.G. , CORNELL J.A.
Published: August 2006

Single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice and 0.4 and 0.8% w/w concentrations of each amino acid, aspartic acid, arginine, and 4‐aminobutyric acid were aseptically packaged using 250 mL Tetra Brik Packs. Samples were stored at 24°C for 16 wk under anaerobic and aerobic conditions, and were tested every 4 wk for nonenzymatic browning, ascorbic acid (AA) retention, dehydroascorbic acid (DHAA) formation, and sensory changes. Deaeration and anaerobic storage resulted in increased retention of ascorbic acid. However, there was very little change in the flavor score, browning, color or change in the amino acid content of the different samples during the entire storage period.
Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen
Authors: KACEM B. , CORNELL J. A. , MARSHALL M. R. , SHIREMAN R. B. , MATTHEWS R. F.
Published: August 2006

Nonenzymatic browning of single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice has been studied under aerobic and anaerobic conditions. The juice and drinks were aseptically packaged into two types of flexible film (retort pouch and polyethylene Whirl‐Park) and stored at 20 wk at 24°C. Ascorbic acid retention was affected by the processing itself, the concentration of added amino acids, and by the packaging material. The effect of amino acids on browning was found to be linear with concentration and was more pronounced in the presence of high levels of ascorbic acid.
Effect of pH on the Degradation and Regeneration of Betanine
Authors: HUANG A. S. , ELBE J. H. VON
Published: August 2006

The influence of pH (3.0–7.0) on betanine stability in solution was studied based on proposed reversible reaction kinetics. The forward and reverse rate constants and their activation energies were determined and found to be pH dependent. The influence of pH on two degradation products showed that betalamic acid was most stable as the pH of the reaction increased, while cyclodopa‐5–0‐glucoside was more stable as the pH decreased. The results support the reported conclusion that betanine is most stable at an intermediate pH range (4.0–5.0).
A Kinetic Study of the Reaction of Aqueous Chlorine and Chlorine Dioxide with Amino Acids, Peptides and Proteins
Authors: TAN H. , SEN A. C. , WHEELER W. B. , CORNELL J. A. , WEI C. I.
Published: August 2006

Reactions involving aqueous chlorine and ClO2 with amino acids in 0.1M sodium phosphate buffer at pH 3, 6, and 9 were studied using iodometric and spectrophotometric techniques. The N,N‐diethyl‐p‐phenylene‐diamine (DPD) titrimetric technique was used to differentiate the chlorinated species formed in the reaction mixture. Chlorinated derivatives of amino acids were readily formed and then decomposed. Except in the mixtures with proline, hydroxyproline and glycine, the rate of loss of available chlorine in the reaction mixtures followed first order kinetics and was found to be pH dependent. Only a few amino acids reacted with aqueous ClO2. The reaction also followed pseudo‐first order kinetics. Reactions of three peptides and two proteins with aqueous chlorine and ClO2 at pH 6.0 were also studied. Except for aspartame, they reacted rapidly with both chlorine compounds.
A Time‐Temperature Model for Sensory Acceptance of a Military Ration
Authors: ROSS EDWARD W. , KLICKA MARY V. , KALICK JOAN , BRANAGAN MARGARET T.
Published: August 2006

Average consumer‐acceptance scores on the military ration called the Meal, Ready‐to‐Eat, at four temperatures and storage times through 60 months fitted an Arrhenius‐like mathematical model which estimated the dependence of average score on storage time and temperature as well as the effect of temperature on shelf life. Results are presented for individual items and for the most important classes of items.
Expanded Tables for Multiple Comparison Procedures in the Analysis of Ranked Data
Authors: NEWELL G. J. , MacFARLANE J. D.
Published: August 2006

Multiple comparison procedures involving Friedman rank sums for the analysis of ranked data have recently been proposed as alternatives to tests developed by Kramer. Expanded tables for these multiple comparison procedures (involving the “all treatments” and “treatments versus control” comparisons) were presented to accomodate the range of panelists and samples usually encountered in sensory evaluation experiments involving ranked data.
Comparison of Cultural Methods and the DNA Hybridization Test for Detection of Salmonellae in Ground Beef
Authors: EMSWILER‐ROSE B. , BENNETT B. , OKREND A.
Published: August 2006

A commercially available (Gene‐Trak®) DNA hybridization (DNAH) test was compared with conventional cultural methods for detection of salmonellae in naturally contaminated dairy cow ground beef. All subsamples which were Salmonella‐positive by cultural methods were also positive by DNAH. There was a small percentage (3.7%) of false‐positive subsamples by the DNAH method, but there were no false‐negative results. The DNAH test appears to be a reliable method for detection of salmonellae in ground beef.
Enhanced Thermostability of Lactase (Escherichia coli) in Milk
Authors: MAHONEY R.R. , WILDER T.
Published: August 2006

Denaturation of lactase in phosphate buffer was a first‐order process with a half‐life of 1.12 min at 60°C. Denaturation in milk was a biphasic first‐order process with a half‐life of 115 min at 60°C. Electrophoresis, isoelectric focusing and kinetic analysis all indicated the presence of two isozymes. The minor isozyme exhibited 9% of the total activity and was less thermostable in milk than the major isozyme. In the temperature range 53.5–60°C, the rate of denaturation of the major isozyme in milk was more than 100 times less than the rate in buffer. Arrhenius plots of denaturation in milk and buffer were biphasic. Above 56°C, Ea denaturation in milk and buffer was 187 Kcals/mole and 19.8 Kcals/mole, respectively; below 56°C Ea denaturation in milk and buffer was 36.8 Kcals/mole and 158 Kcals/mole, respectively.
Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple
Authors: SAPERS GERALD M. , ZIOLKOWSKI MICHAEL A.
Published: August 2006

The effectiveness of ascorbic acid (AA) and erythorbic acid (EA) in inhibiting enzymatic browning at cut surfaces of apple and in raw apple juice was determined by tristimulus calorimetry. Red Delicious and Winesap plugs, dipped for 90 set in 0.8–1.6% solutions of AA or EA, showed longer lags before the onset of browning with the former compound. AA and EA were similar in effectiveness in apple juice. Because the relative effectiveness of AA and EA depends on the system in which they are compared, they should not be used interchangeably as sulfite alternatives without experimental verification of equivalence.
Effects of Microwave Heating on Lipoxygenase and Trypsin Inhibitor Activities, and Water Absorption of Winged Bean Seeds
Authors: ESAKA MUNEHARU , SUZUKI KANICHI , KUBOTA KIYOSHI
Published: August 2006

Lipoxygenase and trypsin inhibitors in dry whole winged bean seeds were completely inactivated after microwave heating for 3.0 and 5.0 min, respectively. The soaking of the seeds, prior to microwave heating, considerably decreased the heating times needed to inactivate lipoxygenase and trypsin inhibitor. Furthermore, microwave heating was effective in increasing the rate of water absorption of the seeds.
Binding of Taurocholate by Pectin in the Presence of Calcium Ions
Authors: KOSEKI MASAMICHI , KITABATAKE NAOFUMI , DOI ETSUSHIRO , YASUNO TETSUKO , OGINO SHUZO , KAZAMA MASAYOSHI , DOGUCHI MASAO
Published: August 2006

Binding of taurocholate by pectin was examined in vitro, using low‐methoxyl pectin and calcium lactate. Water in calcium pectate gel was partially separated from the gel by filtration through a glass‐filter. Taurocholate bound by pectin was calculated after measurement of taurocholate in the filtrate by the UV absorption method. The amount of taurocholate bound by pectin increased linearly with increase in pectin concentration but independent of time. One gram pectin bound a maximum of 6.0 μmole of taurocholate.
Functionality of Six Nonmeat Proteins in Meat Emulsion Systems
Authors: PARKS L.L. , CARPENTER J.A.
Published: August 2006

The emulsion stabilizing and textural effects of six nonmeat proteins, identified by brand name and manufacturers were investigated. Included were: Soy protein isolate (SPI), soy protein concentrate (SPC), soy flour (SF), milk protein hydrolysate (MPH), autolyzed yeast (AY), and spray dried nonfat dry milk (NFDM). SPI and NFDM were most effective, while SF and AY were least effective in emulsion stabilization. Bind value constants (Saffle system) were developed for each nonmeat protein. Mean compression values for all the nonmeat proteins except SPI decreased with increasing levels of the additives. The functional values derived in this study are specific for these nonmeat proteins and may not be applicable to other nonmeat proteins of a similar nature.
Palatability and Storage Characteristics of Precooked Pork Roasts
Authors: JONES S. L. , CARR T. R. , McKEITH F. K.
Published: August 2006

Pairs of boneless pork loins (n=10) were pumped to contain 0.5% tripolyphosphate or water and allotted to three treatments: PVC wrapped, convection oven cookery (CO); vacuum packaged, precooked and reheated in a water bath (PC); and vacuum packaged and cooked in a water bath (VP). Paired loins (n = 30) were injected with tripolyphosphate and allotted to the following treatments and storage (0, 14 or 28 days) conditions: Control (−20°C) [CO]; precooked (−20°C) [PCPR]; precooked (4°C) [PCRF]; vacuum packaged (−20°C) [VPFR]. VP and PC phosphate injected roasts were more tender and had lower cooking losses than CO roasts. After 28 days, all PC roasts had lower microbial counts than other treatments, and PC and VP roasts had improved palatability compared with CO roasts.
Flow Properties of Tomato Concentrates: Effect of Serum Viscosity and Pulp Content
Authors: TANGLERTPAIBUL T. , RAO M. A.
Published: August 2006

Shear rate‐shear stress data were obtained on tomato serum samples at 5.6, 10, 15, and 20° Brix, and on 28 concentrates prepared from the serum samples and containing different amounts of pulp: +30%, +20%, +10%, normal, −10%, −20%, and −30%. Serum samples were Newtonian fluids while concentrates were shear‐thinning non‐Newtonian fluids. Apparent viscosities of concentrates increased linearly with pulp content expressed as weight %, volume %, or the weight ratio of pulp to serum. Apparent viscosity of the concentrates (η100 conc) was related to the viscosity of serum (η serum) and pulp content (P) by the expression: η100 cone =η serum + A * P ** B. The contribution of pulp content to η100 cone was much more than that of serum. η serum was well correlated with pectin content by the expression: η serum = A1+ B1 (Pectin) ** C1.
Effect of Corn Varieties on Ogi Quality
Authors: ADEYEMI I. A. , OSUNSAMI A. T. , FAKOREDE M. A. B.
Published: August 2006

Six Nigerian corn varieties were assessed for kernel weight and proximate composition. The quality of ogi processed from the corn varieties was evaluated on a Brabender amylograph and an Adams consistometer. While kernel weight of the corn samples varied between 23.1 and 28.5g, the yield of ogi ranged from 51–60%, with FARZ 27 and TZSR‐W giving the highest yield. TZE‐4 recorded the highest amylograph peak viscosity of 615 B.U. while FARZ 27 was the most stable with a value of 115 B.U. with TZESR‐W recording the highest value of 980 B.U. for its index of gelatinization. The range of 6–14 obtained for Adams consistometer value suggested its possible use in ogi quality evaluation.
In Vitro Digestibility of Phytate‐Reduced and Phenolics‐Reduced Soy Protein Isolates
Authors: RITTER M.A. , MORR C.V. , THOMAS R.L.
Published: August 2006

The effect of removal of phytate and phenolic compounds upon the in vitro digestibility of soy protein isolates by trypsin and pronase enzymes at pH 8.0 and by pepsin at pH 2.0 was studied by pH stat and dialysis equilibrium methods, respectively. Phenolics‐reduced (PRSPI) and phytate and phenolics‐reduced (PPRSPI) soy protein isolates were both slightly more digestible than control (CSPI). 11S soy‐protein with 0.07% phytate was slightly more digestible than 7S soy protein with 1.41% phytate. Kinetic studies indicated that differences in in vitro digestibility of soy protein isolates was probably due to accumulation of end products rather than stearic hindrance at enzyme‐substrate reaction sites.
Air Drying Characteristics of Apricots
Authors: ABDELHAQ EL HALOUAT , LABUZA T. P.
Published: August 2006

The optimization of the drying of apricots was studied using four treatments: (1) blanching and drying; (2) sulfiting‐blanching and drying; (3) blanching‐sulfiting and drying; and (4) sulfiting‐drying to 50% moisture‐blanching and finish drying. Levels of sulfiting were from 0–2000 ppm SO2 and drying was done at 50° to 80°C. The quality of dried apricots was judged by extent of browning development and hardness determination. A surface response statistical design was applied to evaluate the optimum drying conditions. Sulfiting‐drying, using 80–1000 ppm SO2 at any temperature in the range 50–80°C, was found to be the best treatment. Thus, sulfite was the major factor in controlling dry apricot quality and would be hard to reduce. Drying time was reduced by 50% when apricots were dried at 80°C compared to 50°C, and blanching reduced the time by 10 to 20%. Loss of SO2 was greater than 50% for all treatments.
Sensory Techniques for Measuring Differences in California Navel Oranges Treated with Doses of Gamma‐Radiation Below 0.6 Kgray
Authors: O'MAHONY M. , GOLDSTEIN L. R.
Published: August 2006

Navel oranges from California were given low postharvest doses of gamma radiation: 0.32–0.37 and 0.52–0.60 KGy (32–37 and 52–60 Krad); they were compared with nonirradiated controls for visual appearance, flavor by mouth, odor, taste and taste after sweetness suppression by gymnema sylvestre. Practiced judges were used as an analytical tool, with minimum cross‐sensory interference, while untrained subjects were used to determine whether changes might be distinguished by ‘nonexperts’. Differences were found in appearance, flavor, taste and odor although they were less extreme at the lower dose. Untrained judges could discriminate the juice at the higher irradiation level only.
The Contributing Effect of Apple Pectin on the Freezing Point Depression of Apple Juice Concentrates
Authors: HOO A.F. , McLELLAN MR.
Published: August 2006

Frozen apple juice concentrate was prepared using conventional procedures. Response surface methodology was used to statistically model the results. A regression equation was derived as a function of Brix and pectin concentration. The results of this investigation indicated that pectin contributed to the freezing point depression of apple juice concentrate, the effect of which was greater with increasing concentration. The untreated apple juice concentrate (with pectin intact) had a lower freezing point compared to the depectinized juice. The freezing point of apple juice concentrate decreased as the apples ripened as would be expected due to an increase in soluble pectin.
Clarification of Apple Juice by Hollow Fiber Ultrafiltration: Fluxes and Retention of Odor‐Active Volatiles
Authors: RAO M. A. , ACREE T. E. , COOLEY H. J. , ENNIS R. W.
Published: August 2006

Fresh apple juice was clarified in a pilot scale ultrafiltration (UF) unit, with membranes made of polysulfone and polyamide and plate and frame and vacuum drum filters. Flux of apple juice (L/m2 hr) vs UF transmembrane pressure data showed an optimum at a pressure of about 140 kPa. Retention of odor‐active volatiles was highest in plate and frame filtered apple juice and lowest in vacuum drum filtered juice; the retention of odor‐active volatiles in UF juice was intermediate to the two traditional filtration methods. Retention of odor‐active volatiles in the permeate of a polyamide membrane was higher than that of a polysulfone membrane.
Preparation and Storage of 72° Brix Orange Juice Concentrate
Authors: CRANDALL P. G. , CHEN C. S. , DAVIS K. C.
Published: August 2006

Each year, thousands of tons of citrus concentrate are stored and transported throughout the world at 62° Brix. Increasing this concentration to 72° Brix can result in substantial savings. Fresh orange juice, treated mechanically or with pectic enzymes to reduce its viscosity, was concentrated to 72° Brix in a commercial processing plant, then samples were stored in barrels in a tank farm at −7 or at 4°C. At monthly intervals, samples were blended to make 41.8° Brix Frozen Concentrated Orange Juice. The enzyme‐treated samples had lower viscosity than those mechanically treated. Vitamin C retention levels were > 94% after 6 months storage at 4°C. Taste evaluations rated the product ‘very good’ and furfural levels were well below that which indicates off flavors. Browning tended to increase with storage time and temperature.
Use of Sulfur Dioxide in Winemaking
Authors: OUGH C. S. , CROWELL E. A.
Published: August 2006

Ten juices of common wine cultivars were studied to determine if pretreatment of the juice with air, blanketing the juice with nitrogen or pretreatment with sulfur dioxide (SO2) was the most satisfactory method to make the better wine. Further treatment with SO2 was made later at intervals. The pretreatment with aeration lowered the final color in the wine compared to nitrogen blanketing. SO2 pretreatment gave the lowest colored juice for the white wines. All juices treated with SO2 later had much lower color. Wines without SO2 were generally less liked. Pretreatment of juice with SO2 helped preserve good color and sensory attributes of the wines but later treatments with SO2 were more essential in improving and maintaining quality. Oxidation was probably the most important control exercised by SO2 additions.
Functional‐Properties of Raw and Heat Processed Brown Bean (Canavalia rosea DC) Flour
Authors: ABBEY B.W. , IBEH G.O.
Published: August 2006

The proximate composition and the functional properties of the flour of brown bean (Canalia rosea DC) were investigated. Brown bean flour had 27.1 g/100g dry weight (DW) crude protein and 7.6 g/100g DW ether extractives. The brown bean flour had good water and oil absorption but poor gelation properties. Solubility of the brown bean protein was minimal at pH 4.0 but increased at pH 10. Foaming capacity of the flour could be improved by increasing concentration as well as by adding NaCl and was influenced by pH. Emulsion capacity was dependent on pH and salt concentration. Heat processing generally reduced the foamability and emulsification capacity of the brown bean flour.
Purification and Properties of an Antimicrobial Substance Produced by Lacfobacillus bulgaricus
Authors: ABDEL‐BAR NADIA , HARRIS NATHOLYN D. , RILL RANDOLPH L.
Published: August 2006

Media taken from cultures of Lactobacillus bulgaricus were found to contain an antibiotic substance different from lactic acid. This antibiotic substance was active against Pseudomonas frugi and, to a lesser extent, Staphyloccus aureus. The optimum pH for activity was approximately 4.0. At this pH the activity was stable at 6°C for 18 days and for at least 1 hr at 100°C. Active substance was isolated from the growth medium and purified by reverse phase high performance liquid chromatography procedures after removal of proteins by ethanol precipitation. Chromatography was performed first on an uncapped C‐8 column, then on a fully capped C‐18 column. A negative Biuret test indicated that the purified substance was not a polypeptide. UV absorption and mass spectra were consistent with a structure having an aromatic moiety and a molecular weight ≤ 700.