bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.)
Authors: HAFEZ YOUSSEF S. , MOHAMMED ALI I. , PERERA PUNAMBERMA A. , SINGH GURBAX , HUSSEIN AHMED S.
Published: January 2007

The effect of microwave heating and gamma irradiation treatments on phosphorus compounds of soybean seeds were studied. Inorganic phosphorus was significantly (P < 0.05) increased while, phytate and phospholipids were significantly decreased when soybean seeds were microwave‐heated for 9 min or more. Furthermore, gamma‐irradiation treatments of 20 KGy or more significantly increased inorganic phosphorus and decreased phytate and phospholipids of the beans. Two dimensional thin‐layer chromatography was employed to study the phospholipid pattern. Gamma‐irradiation at doses from 40 to 100 KGy produced lysophosphatidylcholine and phosphatidic acid. The data of this study showed that, the increase of inorganic phosphorus was mainly due to the decomposition of phytic acids and phosphates of inositol.
Acid Inactivation of Soybean Lipoxygenase With Retention of Protein Solubility
Authors: CHEMAN Y.B. , WEI L.S. , NELSON A.I.
Published: January 2007

The use of acids to inactivate lipoxygenase in soybeans with retention of protein solubility was investigated. Inactivation of lipoxygenase was found to be irreversible when treated at pH 3.0 and below, irrespective of the acids used. The SDS‐PAGE pattern showed the disappearance of lipoxygenase bands when soybeans were acid‐treated at pH 3.0 and below. Acid treatment showed no effect on trypsin inhibitor and 60% trypsin inhibitor activity was removed by whey separation. Activity of urease was reduced to below 0.2 pH, when lipoxygenase was inactivated. PDI's of 70–76% were retained in the neutralized full‐fat soy flour after treatment with acids at about pH 3.0 while full‐fat soy material was 52–55%.
Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans
Authors: PAREDES‐LÓPEZ O. , HARRY G.I.
Published: January 2007

A tempeh‐type fermented product was prepared from fresh and hard‐to‐cook (HTC) common beans. Fermentation decreased fat and fiber content and increased soluble solids, total and soluble proteins, soluble carbohydrates and pH of both bean samples. About 12% of solids were reduced during 72 hr fermentations. Results suggested that Rhyzopus oligosporus was capable of hydrolyzing the trypsin inhibitor and phytic acid of the substrate. Lectin and tannin contents decreased as a result of treatments applied during substrate preparation. Fresh and HTC beans may be converted by this fermentation technique into products of higher quality.
Manufacturing of Ogi from Malted (Germinated) Corn (Zea mays):Evaluation of Chemical, Pasting and Sensory Properties
Authors: OKOLI ERIC C. , ADEYEMI I. A.
Published: January 2007

The properties of Ogi derived from malted corn using wet and dry milling processes were studied. Residual protein content of malted Ogi was slightly higher than those of Ogi. Malted dry milled Ogi retained a higher protein level. Malted Ogis gave lower amylograph maximum viscosities than nonmalted Ogis. Other pasting characteristics (starch stability, index of gelatinization and ease of cooking) were not adversely affected by malting in wet milled Ogis. Dry milled malted Ogi had lower stability and index of gelatinization values. Color, texture and flavor of malted and nonmalted Ogi porridges differed (P < 0.05). Ogi porridge and paste derived from malted grains using wet milling were acceptable (P < 0.05).
Nutrient Losses Due to Scarification of Pigeonpea (Cajanus cajan L.) Cotyledons
Authors: SINGH U. , RAO P.V. , SEETHA R. , JAMBUNATHAN R.
Published: January 2007

Outer layers of cotyledons of pigeonpea cultivar C 11 were successively scarified using a Tangential Abrasive Dehulling Device (TADD). Scarification for 0; 2, 4, 8, and 12 min resulted in the removal of 0, 6.7, 12.7, 25.3, and 36.9%, respectively, of powder fractions. The cotyledons and powder fractions at each level of scarification were analyzed for chemical composition, including minerals and trace elements, protein fractions, amino acid composition, and trypsin inhibitor acitivity (TIA). Protein, soluble sugars and ash of the dhal fraction (scarified cotyledons) decreased with increasing scarification time, while starch content increased. Considerable amounts of calcium (about 20%) and iron (about 30%) were removed by scarification for 4 min, but the process did not adversely affect protein quality in terms of amino acids. Trypsin inhibitors were not removed substantially by scarification.
Stability of Allicin in Garlic Juice
Authors: YU TUNG‐HSI , WU CHUNG‐MAY
Published: January 2007

Stability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin but not 3‐vinyl‐l,2‐dithi‐4‐ene as reported by other investigators. Unheated garlic juice did not contain detectable amounts of 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin as shown by HPLC analysis.
Effect of Irradiation on Discoloration, Phenols and Lipids of Potatoes
Authors: MONDY NELL I. , GOSSELIN BARRY
Published: January 2007

The effect of two irradiation doses, 10 and 100 krad, on discoloration, phenolic content and lipid content of Katahdin and Russet Burbank potatoes was studied. Potatoes were stored 1, 4 and 26 wk at 5°C and 20°C following irradiation. Irradiation increased discoloration and phenols and decreased crude lipids and the phospholipids. Potatoes receiving 100 krad dose discolored more, were higher in phenols, and lower in lipids than those given 10 krad dose. Potatoes stored at 5°C discolored more and were higher in phenols and in lipids than those stored at 20°C. Increased storage at both temperatures resulted in greater discoloration, increased phenolic content and decreased lipids content.
Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°C
Authors: TOMASULA PEGGY , KOZEMPEL MICHAEL F.
Published: January 2007

Experimental data for the leaching of glucose, potassium and magnesium from French fry cut Maine Russet Burbank and Maine Katahdin potatoes were modeled over the temperature range 45–90°C., using a one‐parameter diffusion equation based on Fick's second law. Correlations for the dependence of the resulting effective diffusion coefficients on temperature were determined. At temperatures greater than 60°C., plots of the diffusion coefficients as a function of temperature showed a change in slope or a discontinuity in the slope of the curve. This reflected the change in the diffusion matrix which occurred when the starch began to gelatinize. The effect of cultivar differences on values of the diffusion coefficients might be linked to the concentrations of starch and electrolytes in the potato.
Canning‐Induced Fruit Softening and Cell Wall Pectin Solubilization in the ‘Patterson’ Apricot
Authors: CHITARRA ADIMILSON B. , LABAVITCH JOHN M. , KADER ADEL A.
Published: January 2007

The canning of slightly immature ‘Patterson’ apricot fruits leads to an immediate softening of the halves to the extent that many are of unacceptable texture. This softening occurs in conjunction with a substantial solubilization of uronic acid‐, arabinose‐, and galactose‐rich (presumably pectic) polysaccharide material into the canning liquid. The solubilization is not accompanied by pectin depolymerization suggesting that some process other than acid‐catalyzed polymer hydrolysis is responsible for fruit softening during processing.
Poststorage Behavior of Apple Fruit After Low Oxygen Storage as Influenced by Temperatures During Storage and in Transit
Authors: CHEN P.M. , VARGA D.M. , MIELKE E.A. , DRAKE S.R.
Published: January 2007

‘Delicious’, ‘Newtown’ and ‘Granny Smith’ apples (Malus domestica Borkh.) maintained acceptable flesh firmness and high levels of titratable acids and soluble solids after 9 months of storage in 1% 02 at either 0°C or 3.3°C. Low‐02‐stored ‘Delicious’ were kept at 0°C for 6 wk without developing physiological disorders before or after 8 days of ripening at 20°C. Storage at 3.3°C caused ‘Delicious’ to soften faster during 6 wk of post‐storage holding plus 8 days of ripening. ‘Newtown’ apples developed flesh browning and alcohol flavor after 9 months of low 02 storage at 0°C. ‘Newtown’ fruit stored at 3.3°C developed only minimal incidence of flesh browning and alcohol flavor. ‘Granny Smith’ fruit were free from scald, core flush, flesh browning and alcohol flavor after low 02 storage, regardless of storage temperature. However, core flush and flesh browning appeared when ‘Granny Smith’ were kept for 6 wk at 0°C plus 8 days at 20°C.
Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents
Authors: SAPERS G.M. , HICKS K.B. , PHILLIPS J.G. , GARZARELLA L. , PONDISH D.L. , MATULAITIS R.M. , McCORMACK T.J. , SONDEY S.M. , SEIB P.A. , EI‐ATAWY Y.S.
Published: January 2007

Novel browning inhibitors were evaluated in raw apple juice and on the cut surface of apple plugs, using quantitative measurements of color changes during storage to assess treatment effectiveness. Ascorbic acid‐2‐phosphate (AAP) and ‐triphosphate (AATP) showed promise for cut surfaces but were ineffective in juice. Ascorbic acid‐6‐fatty acid esters showed anti‐browning activity in juice. Cinnamate and benzoate inhibited browning in juice but induced browning when applied to cut surfaces. Combinations of β‐cyclodextrin with ascorbic acid (AA), AAP or ascorbyl palmitate were effective in juice but not on cut surfaces. Combinations of AA with an acidic polyphosphate were highly effective with both juice and cut surfaces.
Modeling of Apple Juice Filtrations
Authors: BAYINDIRLI L. , ÖZILGEN M. , UNGAN S.
Published: January 2007

In cake filtration of apple juice, usage of filter aid increased filtration rates. Precoating the filter medium with diatomaceous earth increased filter medium resistance, but cloudy juice was produced in its absence. There was an inverse relation between filtration rates and resistances. Although these were expected results, they did not agree with most of the present filtration theories. De La Garza and Boulton's “exponential model” of wine filtrations simulated the data satisfactorily. Our results show that the common filtration theories, adapted from the other disciplines, may not be appropriate for food engineering analysis.
Prediction of Thermal Conductivity of Fruit Juices by a Thermal Resistance Model
Authors: BHUMBLA VIRENDRA K. , SINGH A.K. , SINGH Y.
Published: January 2007

A model for prediction of thermal conductivity of fruit juices was developed. The model was based on the concept of thermal resistances in parallel and compared with other models and experimental values. Effect of temperature and solid concentration on thermal conductivity was discussed. Extension of the model to predict thermal conductivity of fruit juices below the freezing temperature was briefly discussed. The model gave error of less than 10% from the experimental values for juices for which such values were available.
A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels
Authors: NUSSINOVITCH A. , PELEG M. , NORMAND M.D.
Published: January 2007

Compressive stress relaxation curves of agar and alginate gels of different gum concentration (1–3% and 0.5–2%, respectively) were fitted by a two parameter nonexponential empirical model and a three term modified Maxwell model with two fixed relaxation times (10 and 100s). The asymptotic portion of the residual (unrelaxed) stress calculated by the two models for each gel had a similar magnitude, and therefore could serve as an objective measure of the gels degree of solidity. The coefficients of the modified Maxwell model provided a simple but meaningful means to compare, in quantitative terms, the differences in the relaxation time spectra that were associated with the gels' stiffness and strength.
Heat Transfer and Simulated Sterilization of Particulate Solids in a Continuously Flowing System
Authors: CHANG S.Y. , TOLEDO R.T.
Published: January 2007

The heat transfer coefficients (h) between a cube and water were 239 and 303 W/m2K at 0 and 0.86 cm/s relative velocity. In 35% sucrose and 0 cm/sec, h was 146 W/m2K. A model for heat lethality in cubes during continuous sterilization which used finite difference equations for heat conduction and above values of h, revealed that hold times for 6D inactivation of PA 3679 (F0= 7.2 min) in an isothermal fluid at 132.2°C were 1.78 and 5.2 min for 1 and 2 cm cubes when h was 303 W/m2K and 1.23 and 4.13 min when h was 2500 or higher. When h was 239 W/m2K, hold times were 2.36 and 6.02 min for 1 and 2 cm cubes. When fluid entered the hold tube at 132.2°C and particle to fluid ratio was 0.56, fluid‐particle heat exchange increased hold time to 12.2 and 119 min for 1 and 2 cm cubes.
Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral Product
Authors: LOWRY KAREN R. , BAKER DAVID H.
Published: January 2007

Rat bioassays revealed that protein quality of a commercial enteral product was not affected by carbohydrate (CHO) content, heat treatment or storage. Slope‐ratio regression analysis of weight gain yielded lysine (LYS) and sulfur amino acid (SAA) bioavailability estimates of 96.7% and 100.0% (relative to crystalline sources of LYS and SAA), respectively, regardless of CHO content or heat treatment. With storage of the products for 1 year, a 10% decrease in LYS bioavailability occurred in those products containing CHO with dextrose equivalency values ≥ 17.3. LYS bioavailability in the products with lower reducing sugar content was not affected by storage. SAA bioavailability was not affected by storage, regardless of CHO content.
A Simplified Analytical Model for Thawing Time Calculation in Foods
Authors: ILICALI COSKAN
Published: January 2007

A simplified analytical model for the thawing time prediction of simple‐shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid throughout the thawing operation. The latent heat effects were incorporated into effective diffusivity terms defined for the various phases of the thawing operation. The predictions of the model were compared to experimental and numerical data obtained on thawing of infinite slabs, infinite cylinders, and spheres. The level of agreement between the predictions of the present model, and the experimental and numerical data was quite satisfactory.
Effects of In Vitro Proteolysis on the Allergenicity of Major Whey Proteins
Authors: ASSELIN J. , HÉBERT J. , AMIOT J.
Published: January 2007

The effects of in vitro proteolysis on the allergenicity of major whey proteins (α‐lactalbumin and β‐lactoglobulin) by simulating the human gastrointestinal conditions were evaluated. The proteolysis of demineralized whey with pepsin (pH 2.0 for 30 min) and/or various pancreatic enzymes (pH 7.5 for 60 and 240 min) was performed by the pH‐stat technique at 37°C. The enzyme inactivation was performed by heating at 80°C for 20 min. Allergenicity of the hydrolyzates was evaluated by RAST inhibition using sera obtained from children allergic to whey proteins. Selective proteolysis of whey by pepsin and α‐chymotrypsin was the most efficient combination of enzymes to reduce the allergenicity of both α‐lactalbumin and β‐lactoglobulin. The above hydrolyzate could be used to develop an ingredient for infant milk formula with a lower allergenicity.
Establishing Thermal Processes for Products with Straight‐Line Heating Curves from Data Taken at Other Retort and Initial Temperatures
Authors: BERRY MAURICE R. , BUSH RALPH C.
Published: January 2007

Heat penetration data were obtained at high and low retort temperatures (RTs) and at high and low product initial temperatures in two can sizes for food products displaying straight‐line heating curves in an agitating retort. The extrapolation of data to other RTs was found to be a safe practice for products heating with conduction or significant induced convection. Extrapolating to lower RTs for intermediate viscosity products slightly underpredicted required processing times. The effect of initial temperature was consistent with that found in a previous study for broken‐heating products in a still retort, in that heat penetration tests conducted at different initial temperatures can have a significant influence on process establishment, depending on the product.
An Ion‐Pair High Performance Liquid Chromatographic Method for the Determination of Aspartame and its Decomposition Products
Authors: STAMP JEFFREY A. , LABUZA THEODORE P.
Published: January 2007

The retention behavior of aspartame and six decomposition products were evaluated as a function of added sulfonic acid ion‐pair mobile phase modifiers by HPLC. The separation of aspartame decomposition products was optimized utilizing an isocratic mobile phase of acetonitrile, monosodium phosphate buffer, and I‐heptane sulfonatc at pH 3 with UV detection at 214 nm. The effects of ion‐pair chain length and mobile phase pH on the separation and quantitation of six aspartame decomposition products were compared to traditional reversed‐phase methods. The advantage of the described method is a rapid analysis with minimal peak tailing, which is easily manipulated to maintain the desired resolution as chromatographic conditions change.
A Basic Model for a Twin‐Screw Extruder
Authors: TAYEB J. , VERGNES B. , VALLE G. DELLA
Published: January 2007

A model based on solving thermal balance and Stokes equation in a corotating twin‐screw extruder with deep screw channels was developed. The present stage of the model described the evolution of temperature in the conveying section and the isothermal evolution of pressure in the melt pumping and reverse screw elements, with a Newtonian viscosity adapted to each part of the screw; residence time distribution in the whole extruder was also computed. Experimental validation was carried out on a pilot scale twin‐screw extruder CLEXTRAL BC 45 fed with maize starch. Good agreement was found between the theoretical and actual temperature and pressure profiles, as well as with residence time distribution. In standard operating conditions (30 kg/hr, 200 rpm), the pressure generation in one C‐shaped chamber was computed to be about 2.2 MPa, while pressure drops were about 0.3 MPa (intermeshing zone) and 0.5 MPa (reverse screw element) while the major part of the residence time per unit of screw length was spent in the reverse screw element.
Reactions of Aqueous Chlorine and Chlorine Dioxide with Tryptophan, N‐Methyltryptophan, and 3‐Indolelactic Acid: Kinetic and Mutagenicity Studies
Authors: SEN A. C. , OWUSU‐YAW J. , WHEELER W. B. , WEI C. I.
Published: January 2007

Reactions of tryptophan, N‐methyltryptophan and 3‐indolelactic acid with aqueous chlorine or chlorine dioxide (ClO2) in 0.1M potassium phosphate buffer, pH 6.0, were investigated to determine any structural relationships with regards to kinetics and mutagenicity. The reaction with ClO2 followed pseudo‐first order kinetics, with the half‐life of the respective compounds being 36, 22, and 8 milliseconds. The formation of a dark precipitate in the reaction of tryptophan with HOCl precluded any kinetic comparison. The reaction products of tryptophan with hypochlorous acid (HOCl) or ClO2 were mutagenic to Salmonella typhimurium TA98 and TA100; while those of N‐methyltryptophan with HOCl and ClO2 were more mutagenic toward TA98. Higher recoveries of the reaction products were achieved by passing the acidified (pH 2.5) mixture through an XAD‐8/XAD‐2 resin column.
Evaluation of Polydimethylsiloxane Fluids as Non‐Caloric Frying Media
Authors: MOREHOUSE S. E. , ZABIK M. E.
Published: January 2007

Synthetic polydimethylsiloxane (PDMS) fluids were evaluated for their potential use as noncaloric deep fat frying media, even though use of PDMS fluids as a food ingredient has not received FDA approval. Fish patties, French fries and cake doughnut holes were each fried separately in 35, 100, 350, and 1000 centistoke (est) PDMS fluids and in corn oil (control). Time/temperature relationships and product quality attributes were objectively measured. Of the PDMS fluids examined, the 35 est functioned most effectively as a synthetic frying medium due to efficient heat transfer and acceptable quality of foods fried in it. Fat content of each PSMS‐fried food was one‐quarter or less of the fat content of the corn oil‐fried controls.
Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts
Authors: SANDERS TIMOTHY H. , VERCELLOTTI JOHN R. , BLANKENSHIP PAUL D. , CRIPPEN KAREN L. , CIVILLE GAIL V.
Published: January 2007

Windrow dried peanuts were separated into five, pod‐mescarp color‐based maturity classes and mechanically cured with three temperature regimes. Temperature treatments used in the commercial drying operation were ambient air (maximum 35°C), ambient + 8.4°C increase, and ambient +16.8°C increase. A panel trained in peanut flavor descriptive analysis evaluated peanuts of similar size and roast color from each maturity stage. Intensity ratings of descriptors roasted peanutty and sweet aromatic were lowest and ratings for fruity fermented, painty, sour, and bitter were highest for immature peanuts cured at the higher temperatures.
Conversion of Provitamin D3 to Vitamin D3 by Monochromatic Ultraviolet Rays in Fish Dark Muscle Mince
Authors: HIDAKA AYAKO , SUZUKI HIRAMITSU , HAYAKAWA SEIICHI , OKAZAKI EMIKO , WADA SHUN
Published: January 2007

To determine whether the photochemical conversion of provitamin D3 is possible in fish meat, the dark muscle of skipjack was irradiated with monochromatic ultraviolet rays (peak, 305 nm; range, 280–360 nm) under various conditions of both time of exposure and strength of light. The vitamin D3 and provitamin D3 content were analyzed by HPLC. The vitamin D3 content increased, and the provitamin D3 content decreased with 20W light at a distance of 50 cm. The conversion was at a maximum 15 hr after the start of irradiation and about 20% of the provitamin D3 changed to vitamin D3
Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature
Authors: ARGANOSA G.C. , GODBER J.S. , TANCHOTIKUL U. , McMILLIN K.W. , SHOA K.P.
Published: January 2007

Restructured beef roasts (2.5 kg) were cooked in a water bath at 70, 85, and l00°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. Storage increased (p ≤ 0.05) oxidation; after 3 days storage, roasts cooked at higher temperatures had higher (p ≤ 0.05) TBA values. Sensory panelists detected more (p ≤ 0.05) warmedover flavor (WOF) due to storage; however, after 3 days there was less (p ≤ 0.05) WOF in samples cooked at 70°C than in samples cooked at 85 or 100°C. Interaction (p ≤ 0.05) between cooking temperature and storage indicated oxidation proceeded more rapidly with higher cooking temperatures during refrigerated storage. Cook yield decreased as cooking temperature increased and expressible moisture was lower (p ≤ 0.05) at 100°C than at 70°C.
Effects of pH and ATP Concentrations on the Heat Contracture of Glycerinated Single Fibers of Rabbit Psoas Muscle
Authors: KAMISOYAMA HIROSHI , SHIGEMORI SUSUMU , OKITANI AKIHIRO , ITO TATSUMI
Published: January 2007

The occurrence of heat contracture of glycerinated single fiber of rabbit psoas muscle was investigated in relaxing solutions with varying pH values and ATP concentrations. The threshold temperature for inducing heat contracture of single muscle fibers in relaxing solutions decreases with increasing pH values and decreasing ATP concentrations. There seems to be a relationship between heat contracture of muscle fibers and the tremor of skeletal muscle of porcine stress syndrome. Also, there seems to be a relationship between the heat contracture and alkaline rigor development.
Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography
Authors: BEVILACQUA A.E. , CALIFANO A.N.
Published: January 2007

A high performance liquid chromatographic method was developed for the quantitative analysis of organic acids in dairy products. A reverse‐phase C8 column at room temperature, a mobile phase of 0.5% w/v buffer ((NH4)2HPO4 at pH 2.24 with H3, PO4)‐0.4% v/v acetonitrile, UV detection at 214 nm and 1.2 mL/min flow rate were utilized. Formic, acetic, pyruvic, propionic, uric, orotic, citric, lactic and butyric acids were quantitated for raw milk, yogurt, Blue, Provolone, Port Salut and Quartirolo cheeses. Recoveries greater than 85.3% were observed for all acids.
Fluorescence Intensity Indicates Bean Hardening
Authors: STANLEY D.W. , PLHAK L.C.
Published: January 2007

Fluorescence microscopy was used to measure the intensity of fluorescent emanation from the cut surface of uncooked bean cotyledons. This parameter correlated significantly with the hardness of soaked cooked beans determined by either compression force of whole beans or the probe force of cotyledons only. This relationship existed whether hardness resulted from varietal differences or elevated storage conditions. Similarly, a significant correlation was found between the fluorescence intensity of isolated cell wall material and bean hardness. These results led to the conclusion that the increase in fluorescence intensity in hard beans may have been due to the accumulation of phenolic compounds within the cell wall and that the procedure developed had potential as a quicker and simpler way to determine bean hardness.
Water‐Holding Capacity in Hard‐to‐Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength
Authors: GARCIA‐VELA L. A. , STANLEY D. W.
Published: January 2007

The effect of pH and ionic strength (IS) of soaking solution on the water holding capacity (WHC) of hard‐to‐cook (HTC) and control black beans (Phaseolus vulgaris) was evaluated. Beans were soaked 18 hr in solutions covering the pH range 1–7 at constant IS (1.0 M) or in solutions ranging in IS from 0.01 to 1.3M (prepared with either NaCl or CaCl2) at pH 7. WHC was significantly reduced in the pH range 3.5 to 5.1 in control beans but the effect was not as pronounced with HTC samples which had a lower WHC at each pH. Solutions prepared with NaCl produced significantly lower WHC values than CaCl2 solutions in the control but not in the HTC beans. WHC values in control beans tended to increase with higher IS, although this effect was not as apparent for HTC beans.
Effect of Processing on the Content of Condensed Tannins in Rapeseed Meals
Authors: SHAHIDI F. , NACZK M.
Published: January 2007

The condensed tannins of rapeseed meals produced by a two‐phase solvent extraction system were determined and compared with those of hexane‐extracted meals. Ground seeds were extracted with absolute methanol, 95% methanol, 10% (w/w) ammonia in methanol or 10% (w/w) ammonia in 95% methanol and hexane as a second phase. Tannins were extracted with 70% (v/v) aqueous acetone and assayed by the 0.5% vanillin methodology. Methanol alone extracted only 16% of the tannins; addition of 5% (v/v) water to methanol increased the efficiency of tannin extraction to 36%. The methanol‐ammonia‐water/hexane, however, was the most effective solvent system for the removal of tannins. The resultant meals contained from 4% to 33% of the condensed tannins which were originally present in rapeseed meals.
Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata)
Authors: OGUN P. O. , MARKAKIS P. , CHENOWETH W.
Published: January 2007

Four Nigerian cultivars of cowpeas were analyzed for raffinose, stachyose, phytic acid, tannins, and trypsin inhibitory activity after dehulling, cold‐soaking, hot‐soaking, and cooking as ewa‐ibeji and moin‐moin (two popular Nigerian cowpea foods). Dehulling decreased stachyose and removed the tannins. Hot‐soaking caused a significant reduction in stachyose and trypsin inhibitory activity. Ewa‐ibeji and moin‐moin contained similar quantities of antinutrients, except for tannins which were absent in moin‐moin.
Batch Hydrolysis of Lactose in Concentrated Whey Systems
Authors: JACKSON ERIC H. , JELEN PAVEL
Published: January 2007

Commercial preparations of acid and neutral β‐galactosidases were assayed for their ability to hydrolyze lactose in wheys with varying total solids content. In wheys with 7.3 to 24.7% TS, at pH 4.5 and 55°C the lactose conversion obtained in 300 min with the acid lactase ranged from 92 to 75%. Similarly, the neutral lactase hydrolyzed between 92 and 79% of lactase in wheys adjusted to pH 6.5 and 35°C; however, the reaction appeared to reach its maximum after 90 min in contrast to the acid lactase.
Acetone Extracted Cottonseed Meals Without Catty Odors
Authors: HRON R.J. , KUK M.S.
Published: January 2007

Dclintered cottonseed was hulled and flaked. Moisture‐adjusted cooked and uncooked samples were either dried or left undried, and all samples were then Soxhlet‐extracted with acetone for five hours and desolventized. Sensory testing of gruels prepared from the meals indicated that if free moisture was not present during acetone extraction, catty odors were not found in extracted meals. Gas chromatographic analyses of acetone extracted meals showed concentrations of 0.3 ppm mesityl oxide and 0.7 ppm diacetone alcohol, believed to be catty odor precursors, in a catty‐odorless meal, whereas concentrations of 1.6 ppm and 0.8 ppm, respectively, were found in a product with a catty odor.
Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips
Authors: GARROTE RAÚL L. , SILVA ENRIQUE R. , BERTONE RICARDO A.
Published: January 2007

The average retention of ascorbic acid in potato strips (10 × 10 × 80 mm) blanched in water at 50°C and 65°C over various blanching times, with and without surface freezing pre‐treatment was determined. The strips were frozen in Freon Freezant‐12 for 15 sec, with the freezing front penetrating 0.4–0.5 mm. Average retention of ascorbic acid in the surface‐frozen potato strips was significantly lower than that in fresh strips and lower at 65°C than at 50°C. At an equal average retention of ascorbic acid, at 50°C the fresh strips required a blanching time four times higher than that for the surface‐frozen strips; at 65°C it was twice as high.
Influence of Acidification on Texture of Canned Carrots
Authors: HEIL J.R. , McCARTHY M.J.
Published: January 2007

Texture of acidified canned carrots was evaluated using a shear compression procedure. Carrots canned with as little as 0.77% gluconic acid in the brine retained firmer texture than those packed without acid. Softening phenomena of acidified carrots do not appear to be consistent with a two substrate first order rate expression model.
Delayed Light Emission as an Indicator of Cantaloupe Maturity
Authors: FORBUS W. R. , SENTER S. D.
Published: January 2007

Saticoy cantaloupes at six stages of maturity were evaluated for differences in delayed light emission (DLE), chlorophyll, and soluble solids. DLE varied significantly and predictably by stage of maturity indicating its potential as a rapid, nondestructive method for measuring cantaloupe maturity.
Effect of Emulsifying Agents on Inhibition of Enzymatic Browning in Apple Juice by Ascorbyl Palmitate, Laurate and Decanoate
Authors: SAPERS G. M. , EL‐ATAWY Y. S. , HICKS K. B. , GARZARELLA L.
Published: January 2007

The effects of emulsifying agents (EA) on the stability of aqueous dispersions of ascorbyl palmitate (AP), laurate (AL), and decanoate (AD), and on the effectiveness of these compounds as browning inhibitors in apple juice were investigated. The stability of 1.14 mM AP, AL or AD, dispersed in simulated juice, was greatly improved by the addition of hydrophilic EA's such as Tween 60. More lipophilic EA's also were effective in stabilizing AL and AD dispersions. However, the addition of EA's to these browning inhibitors failed to improve their effectiveness in juice and, in the case of Tweens, had a detrimental effect. These results are attributed to the solubilization or activation of bound polyphenol oxidase.
A Comparison of Single and Concurrent Evaluations of Sensory and Hedonic Attributes
Authors: MELA D. J.
Published: January 2007

Allowing judges to make simultaneous evaluations of multiple sensory attributes on individual test stimuli may make the most economical use of resources; however, this method assumes that the express rating of one property does not produce artifactual changes in the concurrent ratings of others. In the present study, subjects evaluated a set of crackers with spread having a wide range of salt levels, and rated saltiness and/or oiliness and/or pleasantness alone and in various combinations. The evaluation conditions produced neglible differences in ratings, suggesting that such concurrent rating procedures may be a valid, as well as efficient, method of collection of this type of sensory data.
Dietary Flavonoids as Potential Natural Biological Response Modifiers Affecting the Autoimmune System
Authors: NAKAGAMI TATSUYOSHI , NANAUMI‐TAMURA NORIKO , TOYOMURA KOHJI , NAKAMURA TAKESHI , SHIGEHISA TAMOTSU
Published: January 2007

In vitro anti‐complement activity of 19 phenolic compounds was evaluated in the classical pathway. Two flavonoids, epigallocatechin gallate and myricetin, exhibited marked anti‐complement activities with IC50 values of 4.2 and 5.2 μg/mL (concentration causing 50% inhibition of complement activity), respectively. The two flavonoids appeared to interact with both antibody‐sensitized erythrocytes and complement components to inhibit the cascade reactions in the classical pathway of the complement system. The flavonoids may function as natural biological response modifiers by multiple mechanisms including anticomplement effects. Dietary flavonoids may thus affect the body's autoimmune system.
Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins
Authors: GUZMAń J. C. , MCMILLIN K. W. , BIDNER T. D. , DUGAS‐SIMS S. , GODBER J. S.
Published: January 2007

Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy‐type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP.
Thermal Gelation of Stretched and Cold‐Shortened Bovine Sternomandibularis Muscle and Myofibrils
Authors: LAN Y. H. , NOVAKOFSKI J. , Mccusker R. H. , BREWER M. S. , CARR T. R. , McKEITH F. K.
Published: January 2007

Muscle gels (10% protein) and myofibril gels (8% protein) were prepared at pH 6.0 with 2% NaCl and a heating rate of 0.7°C/min. No difference in gel strength occurred between stretched and cold‐shortened muscles, but cooking loss was lower for stretched muscle. Stretched muscle sarcomeres were longer than those of cold‐shortened muscle. The myofibril fraction from stretched muscle had higher gel strength, viscosity index, elasticity, and lower cooking loss than that from cold‐shortened muscle. These results suggest that the contractile state of the muscle affects protein binding and water binding of the myofibrillar fraction.
Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated Chicken
Authors: HASHIM I.B. , RESURRECCION A.V.A. , McWAlTERS K.H.
Published: January 2007

The effects of irradiation of refrigerated and frozen chicken on sensory properties were investigated on skinless boneless breasts (white) and leg quarters (dark). Irradiation did not affect appearance of moistness and glossiness of raw chicken (white or dark). Leg quarters irradiated while refrigerated were darker (p 0.05) than controls (nonirradiated chicken). Raw irradiated chicken had higher “fresh chickeny,” bloody, and sweet aromatic aroma intensities compared to nonirradiated samples. Cooked irradiated frozen dark meat had more chicken flavor, and cooked irradiated refrigerated dark meat was more tender than controls. No other sensory attributes of cooked chicken were affected. The state at which chicken had been irradiated (refrigerated or frozen) did not affect sensory properties.
Modified Atmosphere‐packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage
Authors: RANDELL K. , AHVENAINEN R. , LATVA‐KALA K. , HURME E. , MATTILA‐SANDHOLM T. , HYVÖNEN L.
Published: January 2007

Marinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color‐indicator functioned properly in package lids.
Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content
Authors: CARBALLO J. , BARRETO G. , COLMENERO F. JIMÉNEZ
Published: January 2007

Surface Response Methodology (RSM) was used for simultaneous analysis of levels of added starch (S) and egg white (EW) and their effects on binding and textural characteristics of meat emulsions as related to their fat content (F). Regression models were significant (P < 0.01) for binding properties (cooking loss and purge loss), hardness, chewiness and penetration force and not significant (P > 0.05) for pH, cohesiveness, springiness and work of penetration. Of the three variables studied, starch most influenced binding and textural properties. Starch reduced cooking loss and purge loss and increased hardness, chewiness and penetration force. Egg white affected texture (increased hardness, chewiness and penetration force) and did not affect binding properties. Each individual variable was generally not influenced by the other two.
Immunochemical Quantification of Heat Denaturation of Bovine Meat Soluble Proteins
Authors: LEVIEUX D. , LEVIEUX A. , VENIEN A.
Published: January 2007

Immunoquantification of myoglobin, L‐lactic dehydrogenases (LDH) M4 and H4, albumin, transferrin and immunoglobulin G (IgG) was performed after heat treatment of crude soluble sarcoplasmic protein extract over a range of 54–70°C for 30–780 min. Heat denaturation occurred in the following order: transfenin > IgG > LDH M4 > LDH H4 = myoglobin > albumin and could be described by first order reaction kinetics. The very low coefficient of variation (2–4%) of the single radial immunodiffusion technique resulted in a very weak calculated error (± 0.l–0.2°C) on temperature determination. Monitoring the concentration of LDH M4 appears appropriate for determining the minimum heating achieved in long‐time, low‐temperature cooking and albumin or myoglobin could be monitored for meat cooked at 69°C without holding time.
Thermal and Functional Properties of Bovine Blood Plasma and Egg White Proteins
Authors: RAEKER M.Ö. , JOHNSON L.A.
Published: January 2007

All blood plasma proteins denatured at lower temperatures than the major protein of egg white (ovalbumin). γ‐Globulin was the most heat‐stable, and fibrinogen was the most heat‐sensitive protein of blood plasma. The plasma had similar foaming capacity as egg white, but foam stability of plasma was less. Among plasma fractions, serum albumin, fibrinogen, and α‐globulin had good foaming capacities and stabilities. Globulins were the only protein fraction of egg white with good foaming properties. Blood plasma and its component proteins were better emulsifiers than egg white and its component proteins.
Cholesterol Reduction in Liquid Egg Yolk using β‐Cyclodextrin
Authors: SMITH D.M. , AWAD A.C. , BENNINK M.R. , GILL J.L.
Published: January 2007

A process to reduce cholesterol in liquid egg yolk using β‐cyclodextrin (CD) was optimized by response surface methodology, based on cholesterol reduction and yield. The most important factors influencing cholesterol reduction were dilution of egg yolk to a defined water:solid ratio and CD concentration. In the final process, egg yolk was adjusted to pH 10.5, diluted to a water:solid ratio of 2.9, heated to 50°C, and CD added at a CD:cholesterol molar ratio of 4.0. The slurry was mixed for 6.5 min at 1800 rpm, cooled to 4°C and centrifuged. Cholesterol in the supernatant was reduced by 89.2%. The yield, cholesterol and CD in the final product were adjusted by varying centrifugal force and CD concentration.
Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and Storage
Authors: SHANTHA NALUR C. , RAM LATHA N. , O'LEARY JOE , HICKS CLAIR L. , DECKER ERIC A.
Published: January 2007

Total conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted and 1.27 in unsalted butter but did not alter the ratio of 9‐cis 11‐trans to total CLA. Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unprocessed raw material (4.40 mg CLA/g fat). No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar. Storage did not affect CLA concentration in any products suggesting that CLA is a stable component.
Liquid Drainage and Firmness in Full‐fat, Lowfat, and Fat‐free Cottage Cheese
Authors: ROSENBERG M. , WANG Z. , SULZER G. , COLE P.
Published: January 2007

Four different cottage cheese curds, as well as one full‐fat (FFD), two lowfat (LF), and two fat‐free (NF) dressings, were used to study liquid drainage’ and firmness of the products. After 10 hr at 4°C the volume of drained liquid after 1 and 7 days, was: FFD 77 to 38 mL, LF 59 to 2 mL, and NF 48 to 12 mL. Residual curd firmness was generally FFD > LF > NF. Both curd and dressing properties affected liquid drainage and firmness, indicating that using the same curd in the three cottage cheese varieties would likely result in variety differences in quality attributes.
Supercritical CO2 Extraction of Oil from Atlantic Mackerel (Scomber scombrus) and Protein Functionality
Authors: TEMELLI FERAL , LeBLANC EILEEN , FU LONG
Published: January 2007

Supercritical carbon dioxide (SC‐CO2) extraction temperature and pressure for oil removal from freeze‐dried, fall Atlantic mackerel muscle were optimized. The effect of extraction conditions on pH and water‐binding potential (WBP) of the protein residue was evaluated. For the temperature range (35–55°C) and pressure interval (20.7–34.5 MPa), 34.5 MPa/35°C gave highest oil yield and concentration of ω‐3 fatty acids. SC‐CO2 extraction at higher pressure levels caused slight decreases in protein residue pH. WBP of residual proteins was maximal at 1.49g H2O/g protein for 34.5 MPa/45°C. The high lipid removal and retention of protein functionality in the residue after oil extraction may make such processes useful for future food applications.
Gel Properties of Surimi from Pacific Herring
Authors: REPPOND K.D. , BABBITT J.K. , BERNTSEN S. , TSURUTA M.
Published: January 2007

Surimi produced from male Pacific herring (Clupea harengus pallusi), a by‐product of the roe fishery, formed gels comparable to those formed by lower‐grade pollock surimi but were darker in color. Linear relationships were found between moisture content of surimi and punch force, torsion stress, torsion strain, and compression force at failure. Addition of dried beef plasma, egg white, whey protein, wheat gluten or potato inhibitor resulted in stronger gels, although no proteolysis was detected in a control sample. Low‐temperature setting, or heating at 40°C prior to cooking at 90°C resulted in stronger gels, as measured by punch test.
Proteolytic Activity in Muscle from Atlantic Salmon (Salmo salar)
Authors: STOKNES IREN , RUSTAD TURID
Published: January 2007

The maximum proteolytic activity appeared in the neutral to slightly alkaline pH range. Heat‐stable alkaline proteases were detected. Optimal activity was found at pH 8 and 65°C. The activity dropped off markedly below 60°C and above 70°C. Preincubation of the muscle‐extract for about 10 min at 65°C stimulated the activity. Salmon muscle was especially susceptible to proteolytic degradation at elevated temperatures. No notable differences were detected in proteolytic activities of Atlantic salmon in the feeding stage (superior quality) and in the sexually mature stage.
Suppression of Surimi Gel Setting by Transglutaminase Inhibitors
Authors: KUMAZAWA Y. , NUMAZAWA T. , SEGURO K. , MOTOKI M.
Published: January 2007

Three types of salted meat paste (3% NaCl, 3% NaCl plus 0.66% NH4Cl or 3% NaCl plus 0.2% EDTA) were prepared from high and second grade surimi, set at 30°C up to 4 br, and subsequently heated at 85°C for 30 min. The gel strength, crosslinking of myosin heavy chain (MHC) and ɛ‐(γ‐glutamyl)lysine (ɛ‐(γ‐Glu)Lys) content were determined. With extended setting time, gel strength, crosslinking of MHC and the content of a crosslinked product, ɛ‐(γ‐Glu)Lys, increased markedly in the gel from the high grade surimi. Such changes were suppressed considerably in the presence of NH4Cl and EDTA and were not observed in the gel prepared from second grade surimi. These results indicated an active participation of intrinsic transglutaminase in the setting process.
Rapid Determination of Formaldehyde in Banana Shrimp, Penaeus merguiensis
Authors: YAMAGATA M. , LOW L.K.
Published: January 2007

The effectiveness of using zinc sulfate reagent to extract formaldehyde from shrimp (Penaeus merguiensis) muscle vis‐a‐vis acid extractions and steam distillation was studied. Zinc sulfate reagent gave the highest percentage recovery comparable to the steam distillation method.
Banana Shrimp, Penaeus merguiensis, Quality Changes During Iced and Frozen Storage
Authors: YAMAGATA M. , LOW L.K.
Published: January 2007

Shelf life of banana shrimps, Penaeus merguiensis, were studied along with formaldehyde changes in their muscles during iced and frozen storage. K‐value, timethylamine oxide nitrogen (TMAO‐N), trimethylamine nitrogen (TMA‐N), volatile basic nitrogen (VB‐N) and sensory quality were determined. Shelf life was 4 days in ice, 6 days at ‐3°C and 9 wk at ?−10°C. They remained acceptable after 6 mo at −20°C. Formaldehyde was a good indicator in shrimp shelf life assessment.
Time‐intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration
Authors: GUINARD J.‐X. , MARTY C.
Published: January 2007

Flavor release from cornstarch, gelatin or iota carrageenan gels flavored with benzaldehyde, d‐limonene or ethyl butyrate was measured at three gel strengths (soft, medium, firm) by 20 trained judges using the time‐intensity (TI) method. At comparable gel strengths, starch and gelatin displayed greater flavor release properties than carrageenan, i.e., mean values for perceived maximum intensity (Imax) and total duration (Tdur) of flavor were higher for starch and gelatin than for carrageenan across flavors. Firm gelatin and carrageenan gels released flavor with a lower Imax than soft or medium gels, but Imax and Tdur did not vary across starch gel strengths. Results indicate both texture (firmness) and gelling agent affect flavor release from a gel.