bluuebunny/crossref_metadata_2025 huggingface dataset:
SENSORY ATTRIBUTES AND RETAIL DISPLAY CHARACTERISTICS OF PASTURE‐ AND/OR GRAIN‐FED BEEF AGED 7,14 OR 21 DAYS
Authors: SAPP P.H. , WILLIAMS S.E. , McCANN M.A.
Published: May 2007

Strip loin steaks were removed from steer carcasses fed on; (1) wheat‐rye‐grass pasture only, (2) wheat‐ryegrass pasture followed by grain feeding, or (3) grain feeding. The steaks were analyzed for sensory panel attributes, Warner‐Bratzler shear force and storage and display life. Steaks from pasture‐fed steers were similar (P>.05) to steaks from grain‐fed steers in sensory tenderness and connective tissue amount. Steaks from pasture‐fed steers had similar (P>.05) shear force values to steaks from grain‐fed steers. Off flavor incidence was greater (P<.05) in steaks from steers on pasture only than from steers on grain and pasture/grain. No differences (P>.05) due to treatment were found in visual color and discolor scores. The C.I.E. a* values showed steaks from steers fed pasture only and pasture/grain retained higher (P<.05) redness values than steaks from steers grain‐fed during the 10 day display period. The results indicate pasture finishing systems could be as effective in maintaining beef tenderness and color shelf‐life characteristics as grain finishing systems.
CHLORINATED WATER TREATMENTS AFFECTS POSTHARVEST QUALITY OF GREEN BELL PEPPERS
Authors: NUNES M.C.N. , EMOND J.‐P.
Published: May 2007

Green bell peppers (cv. Bell boy) were dipped in 0, 50, 100, 150 and 200 μg/mL chlorine solutions for 20, 30 and 45 min to study the effect of chlorine on pepper quality characteristics. Chlorinated water treatments as well as dipping time had no major effect on external color or total sugar content of green peppers. However, total chlorophyll soluble solids content and ascorbic acid content decreased with increasing time of dipping and chlorine concentration. A 20 min dipping time in 50 to 100 μg/mL chlorinated solutions can be used without reducing the overall quality of green bell pepper.
EFFECT OF A CARBOHYDRATE‐BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED‐FAT PEANUT BUTTER COOKIES
Authors: SWANSON RUTHANN B. , GARDEN LOU ANN , PARKS SHERYL S.
Published: May 2007

Oatrim replaced 75 and 100% of the butter in peanut butter cookies. Emulsifiers [diacetyl‐tartaric esters of monoglycerides (DATEM) and sodium stearoyl‐lactylate (SSL)] ‐were incorporated (0.0, 0.1 and 0.2% formula‐weight‐basis) in combination with oatrim. Data were analyzed with PROC MIXED and contrast statements. Water activity increased as oatrim increased. Oatrim increased Color L. Cookie spread was reduced; cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardness and brittleness; 0.1% SSL moderated the brittleness decrease but resulted in a hard cookie. Cookies with 75% oatrim most closely matched the control; fat Kcal decreased 36%.
CARAMBOLA QUALITY AFTER HEAT TREATMENT, COOLING AND STORAGE1
Authors: MILLER W.R. , MCDONALD R.E.
Published: May 2007

Various cooling methods following heat treatment were investigated to reduce injury to carambola (Averrhoa carambola L.) caused by heat stress. Cooling fruit with ice water (IW) caused more severe degradation to carambola quality compared with ambient air (AA), ambient water (AW) or refrigerated air (RA). Cooling fruit after heat treatment with RA at the targeted storage temperature (10C) resulted in the least damage to carambola. Refrigerated air, AA, and AW caused similar degradation such as peel pitting, bronzing, decay and weight loss, but AA cooled fruit were the least firm, and AW cooled fruit had the least preferred flavor. At the end of 7 days of storage, fruit heated with hot water (HW) were less yellow than vapor heat (VH)‐treated fruit, and fruit cooled by AA were more yellow than those cooled by other methods. There was no difference in peel color, total soluble solids, titratable solids, pH, or mastication texture of pulp among treatment combinations. Carambolas cooled with refrigerated air had the least injury compared with other cooling methods evaluated.
BAKING PERFORMANCE OF 1BL/1RS SOFT RED WINTER WHEATS
Authors: BARBEAU WILLIAM E. , GRIFFEY CARL A. , URIYO MARIA G. , HARRIS CAROLYN H. , JOHNSON JANET M.
Published: May 2007

Baking performance of nine 1BL/1RS soft red winter wheat (SRWW) lines and six non‐1BL/1RS lines was assessed during two crop years, 1995–96 and 1996–97, and at two locations, Blacksburg and Warsaw, Virginia. The 1BL/1RS flours produced cookies with significantly smaller diameters than non‐1BL/1RS flours (p ≤ 0.0026) across both growing years and locations. There was a highly significant negative correlation (r =−0.709) between cookie spread and alkaline water retention capacity (AWRC) of SRWW flours. Overall, there was no significant difference (p = 0.2552) in biscuit volume of 1BL/1RS and non‐1BL/1RS flours. There were no significant differences in cake volumes of 1BL/1RS and non‐1BL/1RS flours when data from both years and locations were combined, p = 0.0710; or when Blacksburg and Warsaw locations were considered separately, p = 0.2009 and 0.1882, respectively. Finally, there were no significant differences in the texture of cakes made from 1BL/1RS and non‐1BL/1RS flours regardless of growing year or location. These results suggest that the 1BL/1RS translocation significantly reduces the cookie spread of SRWW flours but has no significant impact on biscuit or cake quality.
FLAVOR OF FRESH‐CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME
Authors: BETT K.L , INGRAM D.A. , GRIMM C.C. , LLOYD S.W. , SPANIER A.M. , MILLER J.M. , GROSS K.C. , BALDWIN E.A. , VINYARD B.T.
Published: May 2007

Our objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh‐cut Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. After 0, 5, 9, 12 and 14 days at 1C, the apple slices were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugars, pH and titratable acidity. Flavor attributes, sweet aromatic flavor and sweet taste had a maximum intensity between 5 and 9 days. Sugars remained constant. Results suggest that perceived flavor intensity increased the first few days after preparation and packaging, then dissipated. Compounds that decreased during storage were farnescene, hexyl hexanoate, 2‐methyl‐butyl hexanoate; hexyl 2‐methyl butanoate and hexyl butanoate decreased until 10 days, then started to increase. Hexyl acetate and hexane increased during storage.
INFLUENCE OF TEMPERATURE AND LIGHT EXPOSURE ON SENSORY SHELF‐LIFE OF A COMMERCIAL SUNFLOWER OIL
Authors: RAMÍREZ GUILLERMO , HOUGH GUILLERMO , CONTARINI ADRIANA
Published: May 2007

The objectives of the present work were to: (1) correlate consumer acceptability measured with a consumer panel versus oxidized flavor measured with a trained sensory panel to thus define the sensory failure of a commercial sunflower oil; and (2) study the effect of storage temperature and light exposure on the sensory shelf‐life of sunflower oil bottled in polyethylene tetraphtalate (PET) with nitrogen in the headspace. Of the consumers, 15% unexpectedly preferred the more oxidized oil samples than the fresh ones. Their data were not considered in sensory failure calculations. By correlating the consumer data with the trained sensory panel data, a sensory failure point of 3.6 on a 0 to 10 oxidation flavor scale was obtained. Both storage temperature and exposure to light had a significant effect on shelf‐life. Estimated shelf‐lives at an ambient temperature of 20C were 281 days for light exposed oil, and greater than 2 years for oil kept in the dark.
MODIFIED WHEAT STARCHES USED AS STABILIZERS IN SET‐STYLE YOGURT
Authors: SCHMIDT K.A. , HERALD T.J. , KHATIB K.A.
Published: May 2007

Yogurt was formulated with gelatin; native wheat starch (NWS); and modified wheat starches (MWS) (acetylated cross‐linked, hydroxypropylated, or hydroxypropylated cross‐linked). Yogurt samples were evaluated for chemical (fat, total solids, pH, titratable acidity); microbiological (yeasts/molds and lactic acid bacteria); and physical (rheological, textural, color, syneresis) properties during 60 days of refrigerated storage. Yogurt formulated with NWS exhibited a significantly greater storage modulus (G′) and firmness compared with yogurts prepared with MWS. Minimal syneresis was measured in all yogurt samples. The titratable acidity of yogurt samples increased and pH decreased during storage. Yeasts/molds were not detected while lactic acid bacteria counts decreased ∼ 1 log CFU/g by day 60 in all yogurt samples. This study showed that the characteristics of yogurt formulated with NWS and gelatin were similar, so NWS may be used as an alternative stabilizer. The MWS stabilized yogurts were stable but had different consistencies than gelatin‐ and NWS‐stabilized yogurts.
INFLUENCE OF RAW MATERIAL QUALITY ON QUALITY OF ICED AND FROZEN WHITE FISH PRODUCTS
Authors: GIANNINI D. , PARIN M.A. , GADALETA L. , CARRIZO G. , ZUGARRAMURDI A.
Published: May 2007

The effect of raw material quality on final product quality was assessed. Initial physical, biological, chemical and sensory quality characteristics (total volatile bases, raw organoleptic assessment, freshness flavor, pH, viscosity, solubility, enzymatic activity, Ca2+sensitivity) were analyzed from actual experience in fish processing plants as well as from data obtained in the literature. These characteristics were studied together on a dimensionless scale, when white fish species, such as hake (Merluccius hubbsi) and cod (Gadus morhua), are processed to obtain iced and frozen products.

A linear correlation between raw material and product quality was found. This correlation can be used by the industry in production planning and quality management. It is useful to settle the quality of the raw material to be purchased in order to achieve a certain product quality. Additionally, it can be used to test and check the overall process efficiency.
APPLICATION OF MULTIVARIATE STATISTICAL METHODS TO THE ANALYSIS OF THE COST, NUTRITIONAL AND SENSORIAL QUALITY FOR SOME PROTEINS USED IN FOOD FORMULATIONS
Authors: CASTRO L.A. , TIRAPEGUI J. , SILVA R.S.S.F.
Published: May 2007

Incomplete proteins, of lower nutritional value, are usually more available and less expensive than complete high quality proteins. In the development or reformulation offood products, sensory,“nutritional‐quantitative” and economic aspects may be superimposed on the “nutritional‐qualitative” aspects, to the detriment of consumers. In the present study, three protein ingredients were mixed at different proportions and their nutritional and sensory properties were evaluated by a multivariate approach, using principal component analysis (PCA) in order to identify the type of association between these properties and cost. A strong positive correlation was observed between nutritional quality and cost of the mixtures, with a correlation coefficient of the order of 0.82, while the vector concerning the sensory quality was practically orthogonal to the nutritional vector, suggesting a low correlation between these two features. Thus, we recommend that the protein quality be evaluated, classified and, if possible, expressed on the label especially in foods destined to institutional programs of children's foods, hospital diets and foods used as meal substitutes.
SENSORY ANALYSIS AND STORAGE STABILITY OF FLAVORED SOYBEAN SPREADS PRODUCED FROM HOT‐GROUND SOYMILK1
Authors: KHATIB K.A. , ARAMOUNI F.M. , HERALD T.J. , SETSER C.S. , BOYER J.E.
Published: May 2007

Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off‐flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany flavor, aroma, and aftertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor coliforms were detected over the storage period for either flavored or unflavored spreads. No significant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9‐point hedonic scale and were more accepted by consumers than unflavored spreads. Shelf‐life of flavored and unflavored soybean spreads was estimated to be 28 days at 4C.
ACCEPTABILITY OF LETTUCE TREATED WITH A LACTIC ACID AND HYDROGEN PEROXIDE ANTIBACTERIAL SOLUTION
Authors: McWATTERS K.H. , HASHIM I.B. , WALKER S.L. , DOYLE M.P. , RIMAL A.P.
Published: May 2007

Whole iceberg lettuce heads were treated with 1.5% lactic acid plus 2.0% hydrogen peroxide solution (antibacterial solution) at 22C for 5 min. They were then either rinsed by immersing in running tap water for 5 min or neutralized with 2.5% sodium bicarbonate solution at 22C for 5 min followed by rinsing (immersion in running tap water) for 10 min, draining, and storing in sealed plastic containers at 5C for 0, 6, and 10 days along with untreated controls. The antibacterial treatment resulted in marginally acceptable lettuce at day 0; neutralization resulted in acceptable lettuce at day 0 but unacceptable after 6 and 10 days. Consumers indicated willingness to purchase an antibacterial solution to treat lettuce at home as well as lettuce pretreated at the packinghouse/processing plant; they were willing to pay at least 3 to 5 cents more per head for pretreated lettuce. Antibacterial treatment plus neutralization provided acceptable lettuce if used in less than 6 days.
PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES1
Authors: KHATIB K.A. , ARAMOUNI F.M. , HERALD T.J. , BOYER J.E.
Published: May 2007

Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFG1 and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, water held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes.
FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS
Authors: BOZKURT HÜSEYÝYN , ERKMEN OSMAN
Published: May 2007

Changes of biogenic amine (histamine, β‐phenylethylamine, serotonin, spermine, spermidine, cadaverine, putresine, 1,7‐diamino heptane, tryptamine and tyramine) concentrations and pH values of Turkish style sausages were investigated during ripening and storage. Cadaverine and β‐phenylethylamine were not detected during the ripening and storage periods for all sausage types. Storage time had a significant (P<0.05) effect on the formation of all biogenic amines. Starter culture usage decreased (P<0.05) biogenic amine formation. Histamine levels were higher in sausages prepared without additives and lower in the sausages made with starter culture than the sausages made without starter culture. There was no effect of starter culture and additives on formation of tryptamine, 1,7‐diamino heptane, serotonin or spermidine. Starter culture and additives affected (P<0.05) the formation histamine, putrescine and spermine. pH values of sausages sharply decreased (P< 0.05) from 5.98 to about 4.53 during 3 days of ripening. After that, pH values increased slowly and were nearly constant during the storage period.
CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN‐AMERICAN, LATINO AND PROTOTYPICAL CONSUMERS
Authors: CLAYBON KENEKO T. , BARRINGER SHERYL A.
Published: May 2007

African‐American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African‐American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African‐Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers.
CHARACTERIZATION OF THE TEXTURE AND FLAVOR PROFILES OF HAZELNUT PUREE
Authors: OZCELIK B. , KARAALI A.
Published: May 2007

Flavor and textural characteristics of three commercially produced hazelnut purees, roasted at 120, 140 and 150C, respectively and ground to different particle sizes were determined using flavor and texture profiling. Instrumental color and texture values and particle sizes were also determined.

The texture profile was evaluated by using 14 texture attributes: heaviness, wetness, slipperiness, oiliness, melting, viscosity, spreadability, cohesiveness, adhesiveness, smoothness, grainy, gumminess, mouth coating ability and overall acceptability. The flavor profile was evaluated using 10 flavor attributes: roasted, burnt, rancid, raw hazelnut flavors, sweetness, aroma, strength of taste, tongue sting, aftertaste and overall acceptability.

The scores indicate that hazelnut puree is a viscous and heavy product with high adhesiveness and mouth‐coating ability but is not significantly cohesive. Its taste and aroma were characterized by roasted and raw hazelnut flavors, significant tongue sting and an aftertaste.
A RESEARCH NOTE
Authors: ALCIDES ANA PAULA PEREIRA , GUIMÃRAES MÁRCIA DOS SANTOS , FERREIRA MARIA CANDIDA DE SOUZA
Published: May 2007

Abstract Parsley and watercress samples acquired in street‐markets in Rio de Janeiro were screened for the presence of Aeromonas on the day of the purchase without refrigeration and after 7 days of storage at 5C. Thirty‐nine Aeromonas strains were isolated from both refrigerated and nonrefrigerated samples and were identified as A. caviae strains(21;5), A. hydrophila strains(1;6) and Aeromonas sp. strains(5;1) from watercress and parsley, respectively. Enterotoxin production, hemolysin, protease activity and resistance profiles were investigated among the strains isolated. Seventeen (51.5 %) Aeromonas strains were classified as enterotoxigenic. By employing “L” agar containing washed rabbit erythrocytes 16 (48.5%) hemolytic strains were detected. All strains analyzed were able to produce protease. Among strains evaluated 39% showed resistance to trimethoprim and 21 % to gentamicin. As these vegetables are usually consumed raw, they can pose a risk especially for immunocompromised individuals.
THERMAL STABILITY OF BLACK CARROT ANTHOCYANINS IN BLOND ORANGE JUICE
Authors: KIRCA AYSEGÜL , ÖZKAN MEHMET , CEMEROGLU BEKIR
Published: May 2007

Abstract Blond orange juice was colored with black carrot concentrate as an alternative to blood orange juice. Thermal stability of anthocyanins from black carrots in orange juice was determined at 70, 80 and 90C. Anthocyanin degradation in colored blond orange juice followed to first‐order reaction kinetics. As expected, the degradation rate was dependent on temperature, being faster at higher temperatures. Half‐lives for anthocyanin degradation were 12.5, 6.3 and 3.1 h at 70, 80 and 90C, respectively. Between 70–90C, activation energy was 72.03 kJ mol‐1. Results showed that coloring blond orange juice with black carrot concentrate resulted in a much more stable product as compared with blood orange juice.
EFFECT OF HOT WATER IMMERSION ON PEEL COLOR OF PEARS AND ON WHITE ROT CAUSED BY BOTRYOSPHAERIA BERENGERIANA
Authors: AL‐HAQ MUHAMMAD IMRAN , SEO YASUHISA , OSHITA SEHCHI , KAWAGOE YOSHINORI , YAMAKI YOSHIKAZU T.
Published: May 2007

Abstract The effectiveness of hot water immersion (HWI) on peel color and the control of white rot caused by Botryosphaeria berengeriana on wound‐inoculated European pears, cv. La‐France, were investigated. After HWI at 40, 45, 48, 50, 52 and 54C for varying immersion periods, the pears were held at 20C, ≥ 90% RH (simulated retail conditions). The peel color (L*, a*, b*) was determined before and after HWI treatment. The dominant role of L* suggested that peel darkening was the major factor in color change of the HWI treated pears. The L* value of 54 was judged as the border line for acceptability and less than 51 resulted in browning. Similarly the critical points for a*, b*, chroma, hue and ΔE* were found to be −6, 34, 35, 100, and 8, respectively. Disease incidence recorded 7 days after treatment revealed that High Temperature Short Time (HTST) treatment of 54C for 3 min reduced incidence about 85% with good retention of color. Both temperature and immersion period are to be carefully selected to prolong shelf‐life and retain the peel color quality of ‘La‐France’pears.
EFFECT OF PRECUT SANITIZING DIP AND WATER JET CUTTING ON QUALITY AND SHELF‐LIFE OF FRESH‐CUT WATERMELON1
Authors: MCGLYNN W.G. , BELLMER D.D. , REILLY S.S.
Published: May 2007

Abstract Whole watermelons were dipped in water or hypochlorite solution, and then cut with a knife or water jet. Cut melons were stored at 4C for up to 14 days and tested for color, texture, pH, soluble solids, weight loss, and bacterial counts. Sanitizing dip and cutting method had no effect on pH or soluble solids. Sanitizing dip had no effect on color, texture, or weight. Water jet‐cut melon pieces were darker, knife‐cut pieces were softer and showed higher weight loss. Aerobic plate counts for all treatments increased by up to 5 log cycles during storage. A precut sanitizing dip resulted in about a two log cycle reduction in initial aerobic and about a one log cycle reduction in initial coliform bacterial counts.
ESTIMATE OF THE SHELF‐LIFE OF BEEF UNDER VACUUM PACKAGING BY OBJECTIVE AND SUBJECTIVE MEASUREMENTS
Authors: CHASCO JULIA , ALZUETA MARÍA JESÚS , BERIAIN MARÍA JOSÉ , INSAUSTI KIZKITZA
Published: May 2007

Abstract This work was carried out in order to establish variables which would be useful to estimate the shelf‐life of vacuum packaged beef from the Pirenaica breed. This breed is the main source of beef meat in the Spanish West Pyrenees. Two different fresh beef cuts (rib and chuck) samples were evaluated for total fatty acid composition, pH, lipid oxidation (TBA values), total bacterial counts (APC), Enterobacteriaceae counts and by sensory evaluation after 15 and 30 day under vacuum and then after 3 days of display. The variables that contributed to separating the storage periods determining the shelf‐life of vacuum packaged beef were TBA, APC, Enterobacteriaceae counts and the sensory variables of color, odor and overall appearance.
EVALUATION OF YUKWA (A KOREAN OIL‐PUFFED RICE SNACK) EXPANSION WITH INCREASES IN WATER‐STEEPING DURATION OF WAXY RICE USING IMAGE ANALYSIS
Authors: CHO Y.J. , CHO S.B. , KIM H.J. , CHUN H.S.
Published: May 2007

Abstract Yukwa, a Korean oil‐puffed rice snack with a soft texture, is currently being manufactured primarily by traditional methods. The water‐steeping time of the milled waxy rice is an important factor because it has a great effect on the product quality. The expansion rates related to water‐steeping durations, which are indices of Yukwa quality, were quantitatively evaluated using image analysis. The longer the water‐steeping time was, the higher were the expansion parameters of the Yukwa. When the waxy rice was water‐soaked over 6 days, the expansion rate of the Yukwa showed a statistically significant increase. Using these expansion rates, the diameter and diameter‐implicit parameters were statistically modeled with respect to the moisture content of the rice at P 0.01. Hedonic sensory evaluation for Yukwa showed that the longer raw waxy rice was water‐steeped. The better quality was due to high expansion.
RELATIONSHIP BETWEEN PHYSICOCHEMICAL PROPERTIES OF STARCHES AND EXPANSION OF FISH CRACKER ‘KEROPOK’
Authors: CHEOW C.S. , KYAW Z.Y. , HOWELL N.K. , DZULKIFLY M.H.
Published: May 2007

The influence of physicochemical properties of starches on expansion of‘keropok’was studied. Swelling power, solubility, and amylose leaching of a starch were dependent on the lipid and protein contents of the starch. The morphology of different starch granules used in‘keropok’gel was observed using scanning electron microscopy. The sizes of swollen starch granules in the gel were quantitatively measured by image analysis. The average length and width of swollen gelatinized sago and tapioca starch granules were significantly higher than that of wheat starch, and consequently, the linear expansion of‘keropok’with wheat starch was lower than those of‘keropok’made with tapioca or sago starches. Linear expansion was positively correlated to swelling power and solubility of the starch. Textural properties of‘keropok’gels with different starches were also measured and found to have correlation with linear expansion of the final products.
EFFECT OF PROCESSING CONDITIONS ON THE QUALITY OF SOUTH INDIAN PAROTTA— AN INDIAN TRADITIONAL FOOD
Authors: INDRANI DASAPPA , RAO GANDHAM VENKATESWARA
Published: May 2007

Parotta is a wheat flour based, circular and creamish white colored south Indian traditional product. It possesses light brown spots on the surface, a soft pliable hand‐feel, soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and with typical pleasant taste and aroma. A sensory score card, based on the above parameters, was prepared to assess the quality of parotta. The survey of the quality characteristics of parotta from different commercial sources showed variation in the overall quality score from 40‐75 for the maximum score of 100 indicating a lack of consistency in the quality of parotta. Parotta dough water absorption was standardized using a farinograph. The effect of mixing period (1, 4 and 8 min), rest period (0, 30 and 60 min), sheeting thickness (2.5, 5.0 and 7.5 mm), baking time (1, 2 and 3 min) and baking temperature (175, 205 and 230C) on the quality of parotta was studied. The optimum processing conditions arrived at for the preparation of parotta are mixing time, 4.0 min; rest period, 30 min; sheeting thickness, 5 mm; baking time, 2.0 min, and baking temperature, 230C. The overall quality score of parotta prepared from the flours varying in protein quantity, quality, dough mixing time and stability was highest at 4.0 min mixing time.
QUALITY OF FRESH‐CUT TOMATOES
Authors: HAKIM ABDUL , AUSTIN MAX E. , BATAL DEAN , GULLO SAFAWO , KHATOON MOHFEZA
Published: May 2007

Tomato fruit at pink or light‐red stages of ripening were cut into slices, rinsed with water containing 50 μL.L−1 sodium hypochlorite and drained. They were stored in perforated polyethylene package at 1C in air or controlled atmosphere for five and ten days. Weight loss, chlorophyll and lycopene contents, seed discoloration, fungal infection, total soluble solids content, titratable acidity, sugar/acid ratio, pH, flavor and taste, firmness, ascorbic acid content, rate of respiration and ethylene production, and electrolyte leakage were evaluated after each storage period. The overall quality of controlled atmosphere‐stored slices was better than that of air stored slices. Slices from light‐red fruit had lower weight loss, minimum seed discoloration, lower
CHANGES IN BIOGENIC AMINE CONTENTS AND SENSORY QUALITY OF SARDINE (SARDINA PILCHARDUS) STORED AT 4C AND 20C
Authors: GÖKOǦLU NALAN , YERLIKAYA PINAR , CENGIZ EMEL
Published: May 2007

Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine and spermine) in sardine during the storage at two temperatures (4C and 20C) were investigated. Changes in sensory scores were also recorded. Significant differences between storage times were found. The levels of tyramine, putrescine, cadaverine and histamine increased as decomposition of sardine progressed at both 4C and 20C. Spermidine and spermine did not change throughout storage. Putrescine was the main biogenic amine formed, followed by tyramine, cadaverine and histamine. Histamine remained lower than the toxic level of 100 mg/kg in the samples stored at 4C whereas it exceeded the toxic level after 16 h at 20C. The increase in histamine concentration was lower than tyramine and putrescine at both temperatures. Sensory scores gradually decreased during the storage.
Determinants of passive hip range of motion in adult Greyhounds
Authors: Nicholson HL , Osmotherly PG , Smith BA , McGowan CM
Published: May 2007

Objective To determine the ranges of normal pelvic limb range of motion in adult Greyhound dogs, and to explore which factors influence hip range of motion in a population bred to meet the specific demands of racing.

Design A cross‐sectional study design.

Method Thirty‐two dogs (17 male and 15 female) 13 to 81 months old were randomly selected from a local pool of 160 Greyhounds. Goniometric measurements of hip, stifle and hock range of motion were recorded in triplicate. Signalment information collected included sex, weight and age of each Greyhound. The outcome factors for the study were range of hip flexion and hip extension. The theorised exposures, age, sex, weight, racing history and hock and stifle range of motion, were modelled against the outcome variables by linear regression analysis.

Results Male dogs were significantly heavier (P < 0.001) and older (P < 0.002) than female dogs. Mean hip flexion was 71.75° and mean hip extension 128.10°. The determinants of hip flexion were sex (P = 0.008) and range of stifle flexion (P = 0.002). Race training did not influence the range of hip flexion in the sample. Determinants of hip extension included range of stifle extension (P = 0.015), history of race training (P = 0.004) and hock flexion. The mean hip extension of raced Greyhounds was 134.95° compared with 121.25° for unraced Greyhounds (mean difference −13.70, 95% confidence interval −18.12, −9.29; P < 0.001).

Conclusions This study has reported isolated pelvic limb joint range of motion in the racing Greyhound. Hip range of motion was affected by stifle range of motion, sex and race training. Dogs that had received race training had greater flexibility, possibly due to training having an active stretching role on muscles, tendons and other structures limiting the hip range of motion.
Trace Element Data on Geostandards by Mass Spectrometric Isotope Dilution Technique
Authors: DE LAETER J. R. , ROSMAN K. O. R.
Published: May 2007

The stable isotope dilution technique using solid source mass spectrometry is described. The method is capable of high sensitivity, and can yield accurate determinations of elements in trace quantities. The method enjoys freedom from interference effects and systematic errors, and because of its high absolute accuracy it is ideal for the determination of trace elements in geochemical reference samples. A compilation of isotope dilution analyses on ten trace elements in a number of international standard rock samples carried out at the Western Australian Institute of Technology is presented.
Estimation of the Mode by the Dominant Cluster Method
Authors: ELLIS P.J. , COPELOWITZ I. , STEELE T.W.
Published: May 2007

A method is presented fop estimation of the mode of analytical data reported by cooperating analysts in the preparation of reference materials. The method is referred to as the dominant cluster method, and the nodal value obtained is the value that shows most agreement between analysts.

Several examples demonstrate that this mode (for which approximate confidence intervals have been estimated), is not inconsistent with the recommended values that have been assigned to well‐known geochemical reference samples. Features in its favour are that the calculation is simple, it is independent of the type of distribution, and outliers are automatically excluded.
Euro‐Standards of Steel Furnace Dusts
Authors: JECKO G. , RIDSDALE P. D.
Published: May 2007

For pollution control in the Iron and Steel industry, two steel furnace dusts have been standardized in the framework of the European Coal and Steel Community (ECSC). The origin of these dust samples are:

876‐1: Electric furnace

877‐1: Converter LD
German Standards of Iron Ores
Authors: POHL H. , OBERHAUSER R.
Published: May 2007

The chemical composition of eight german ore standards, seven iron ores and one manganese ore, is presented. A certificate of analysis supplied with each sample is given as an example; it contains the names of the co‐operating laboratories, the‐ mean value obtained by each laboratory for each element and a statistical evaluation of the laboratory means. A summary is also given of the methods used.
Neutron Activation Determination of The Fourteen Rare‐Earth Elements In Five Rock Standards
Authors: BUCHTELA K. , KOLMER H.
Published: May 2007

Five geochemical reference samples. Granite GA and Basalt BK from CRPG, Diorite DR‐N and Serpentine UB‐N from ANRT and Andesite AGV‐1 from USGS were analysed for their rare‐earth element (REE) contents. All the fourteen REE were determined using neutron activation analysis. The results are presented and compared with published data.
Ion Exchange Chromatography Applied to the Separation and Accurate Determination Of Some Trace Elements in Rocks
Authors: STRELOW F. W. E. , VICTOR A. H. , WEINERT C. H. S. W.
Published: May 2007

Ion exchange chromatography is extremely well suited for the complete or partial separation of trace and ultra‐trace elements from rooks and minerals. Selective methods are described for the separation of traces of lithium, beryllium, vanadium, uranium, strontium, barium, sodium, potassium and rare earth elements, and their determination in rook samples. The methods are especially useful for accurate standardization work. Some typical elution curves and results for the concentration of these trace elements in the six South African NIM‐rock standards and some international standard rocks are presented.
Dosage des Eléments en Traces dans les Roches: Estimation de I'Erreur Due a leur Répartition Statistique dans les Poudres d'Echantillon
Authors: JAFFREZIC H. , VILLEMANT B. , JORON J. L.
Published: May 2007

La présente étude porte essentiellement sur les propriétés statistique des poudres de roches.

Nous montrons que les méthodes d'analyse employant des prises d'essai trop faibles peuvent faire entrer une incertitude notable dans les résultats finaux.

Afin d'estimer ce genre d'erreur dans quelques roches communes, nous avons appliqué une methode simple d'expérimentation basée sur I‘analyse par activation neutronique.
A Collaborative Study of Analytical Precision In the Analyses of a Rock Powder And a Fused Glass Powder
Authors: TUREK A. , RIDDLE C. , MARZETTI G.
Published: May 2007

A sample of a granodiorite was prepared as a rock powder and as a glass powder and distributed to 35 laboratories for the determination of 6 constituents, commonly measured in rock analysis schemes. The purpose of this study was to determine whether the glass powder would prove to be more homogeneous, as determined by the precision of analyses, than the corresponding rock powder. Only one constituent, iron, has been determined with better precision in the glass sample than the rock powder, suggesting that iron is more randomly distributed in a glass than a rock powder where it is a component of minerals. The overall precision of the reported analyses is very good and compares very favourably with the precision of analyses indicated for the international standards GS‐N and SX‐2.
Determination of Niobium in 15 USGS Standard Rocks by NEutron Activation Analysis
Authors: ALLEN R.O. , STEINNES E.
Published: May 2007

The niobium concentrations in 15 U.S.G.S. standard rocks were measured by neutron activation analysis. The niobium was separated from the rock matrix (in the presence of 95Nb tracer, which was used to measure the fraction recovered) before irradiation to improve the sensitivity. Results of this work are compared with those obtained by other techniques. Some results obtained by multielement X‐ray fluorescence procedures agree well with the present data, but a systematic disagreement exists between these and the spectrophotometric data.
Germanium Contents of USGS Standard Rocks by Flameless Atomic Absorption
Authors: SCHNEPFE MARIAN M.
Published: May 2007

Germanium in 13 USGS standard silicate rooks was determined by flameless atomic absoprtion using a procedure which permits the determination of 0.2 ppm of germanium in as little as 50 mg of sample. The mean germanium content found is (in ppm Ge) for the new USGS standards: BHVO‐1, 1.60; SDC, 1. 51; STM‐1, 1. 32; QLO‐1, 1. 28; RGM‐1, 1. 24; and for‐ the older USGS standards: W‐l, 1.S3; BCR‐1, 1.39; G‐l, 1.19; GSP‐1, 1.16; AGV‐1, 1.06; G‐2, 0.96; PCC‐1, 0.80; DTS‐1, 0.72.
Dosage par Spectrométrie de Fluorescence X Du Nickel, du Zinc, du Rubidium, du Strontium, Du Zirconium Et du Niobium dans Trente Standards Geochimiques
Authors: QUISEFIT J.P. , DE LA BATIE R. DEJEAN , FAUCHERRE J. , MALINGRE G. , LE SAGE R. VIE
Published: May 2007

Les roahes carbonatées et siliaatées appar‐tiement à un domaine de compositions dans lequel la mesure d'un fond libre d'interférence ou d'une rate diffusée du tube peut permettre à la fois de aorriger les effets de pures absorptions et d'étalonner les fonds sous les raies analytiques. Cette propriété est illustrée sur I'exemple du dosage de 6 éléments en traces dans 30 standards géoahimiques.

La méthode proposée permet d'obtenir dans un domaine de concentration de 1 à 2000 ppm des ré‐sultats dont la qualité est à rapprocher de la trés grarde rapidité de rmise en oeuvre.
Geometric Means as Probable Values For Compiled Data on Geochemical Reference Samples
Authors: DAS M. SANKAR
Published: May 2007

Trace element data compiled on, geoshemical reference samples present invariably skewed distributions. It is proposed to treat such data as lognormally distributed and to compute geometric means (Xgm) as probable values. As examples, the Xgm values derived for some trace elements in some rock reference samples are compared with the “recommended” values and with the “gamma” values of Christie.
Spectrophotometric Determination of Molybdenum and Tungsten in Forty Geochemical Reference Samples
Authors: TERASHIMA S.
Published: May 2007

The molybdenum and tungsten contents of 40 geochemical reference samples have been determined by a spectrophotometric procedure. The agreement between the present results and published data is generally good.
I Analyse des Minerais de Fer à l'Institut De Recherches de la Sidérurgie Française
Authors: JECKO G. , RAVAINE D. , WITTMANN A.
Published: May 2007

Après avoir décrit la structure du laboratoire d'analyse de l'IRSID à Maizières‐lès‐Metz, en abordant les éléments dosés par spectrométrie de fluorescence X et l'absorption atomique, les auteurs passent en revue les méthodes chimiques dans le cadre de l'analyse des minerais de fer.

Quelques informations sont données sur l'activité au sein de l'ISO/TC 102/SC1 puis le point est fait sur les matériaux de référence certifiés actuellement connus dans le monde.

Si le laboratoire comporte comme équipement de base un spectromètre de fluorescence X associéà diverses autres techniques qui devraient peu évoluer dans le futur, il semble qu'à l'avenir une bonne place soit réservée pour les minerais tout comme pour bien d'autres matrices, à la spectrométrie avec torche à plasma inductif.
Détermination des Eléments Mineurs et Traces Dans les Végétaux par Activation Neutronique
Authors: BLONDIAUX G. , DEBRUN J.L. , PINTA M.
Published: May 2007

L'activation neutronique a été appliquée à l'analyse des échantillons végétaux de référence préparés par le Comité Inter‐Instituts pour l'analyse foliaire. Les éléments suivants: Al, Ba, Br, Cr, Cs, Mn, La, Th qui intéressent en particulier la prospection géochimique ont ainsi été déterminés sur 13 échantillons. Les conditions analytiques sont données; la précision et la justesse sont discutées. Des comparaisons avec des résultats obtenus par d'autres méthodes sont données pour certains éléments (Mn, Al).
Sludge Ash Reference Sample
Authors: KNECHTEL J.R. , FRASER J.L.
Published: May 2007

A suldge ash reference sample has been prepared. It has been analyzed by twenty‐one independent laboratories. Information is presented on the number of analysts reporting each element, and the various instrumental methods used. Results are reported for twenty‐six elemental determinations. Recommended elemental composition of the sample is given for twenty‐one elements.
The H2O+ Contents of Some Geochemical Standards Predicted by a Calibration Line
Authors: SKINNER N. G. , BROWN F. W. , FLANAGAN F. J.
Published: May 2007

The combined water (H2O+) in 30 geochemical standards having known and unknown water contents was determined by an elemental analyzer on 1 day during each of 6 weeks over a period of several months. The analysis of variance of the data measured in the form of a Youden square shows an extremely significant variation due to some unknown cause during the weeks in which the data were obtained. The higher water contents of the first two sets were obtained in the fall season when this area (Reston, Va.) has high and variable humidity, whereas the last four sets were measured during winter months. Humidity, however, was not included as a variable in the design and was not measured.

The first two of three average blanks for H2O+, measured after determining H2O+ contents of about 11 percent for two samples, are noticeably higher than the third average blank. Similarly, the first of two average blanks for H2O+, measured after determining the H2O+ content (4.70 percent) of PCC‐1, is higher than the second. Data for the last 4 weeks were used to calculate the line of regression and the extremely significant correlation coefficient. The line is used to predict suggested revisions of the “best” H2O+ contents of the standards.

Coefficients of variation calculated from the data for the last 4 weeks indicate that there is no severe sampling problem due to the small sample size (20 mg) taken for the determinations. The coefficients follow the general trend of large coefficients for samples containing the least amount of the constituent (BHVO‐1: x̄= 11.76% H2O+; C.V. = 7.3%) and of small coefficients for samples containing the greatest amount (BX‐N: x̄= 11.76% H2O+; C.V. = 0.4%).
Determination of Fluorine and Chlorine in Eight USGS Reference Samples Using Automated Photometric Analysis
Authors: FUGE RONALD
Published: May 2007

Eight USGS reference samples have been analysed for F and Cl by automated photometric analysis following alkali fusion. The results obtained are, generally, in fairly good agreement with those quoted in the literature.
Determination of Radium‐226 in CCRMP Reference Samples by Independent Nuclear Methods
Authors: GLADNEY Ernest S. , EBERHARDT Wanita , PETERS Richard J.
Published: May 2007

Radium‐226 concentrations have been determined in 11 CCRMP reference rock and ore samples using instrumental gamma‐ray spectrometry and radiochemical radon emanation procedures. Results are compared to the best available data.
Neutron Activation Analysis of Seven B.C.S. Certified Reference Materials of Geological Interest
Authors: CROUDACE Ian W. , JORON J.‐L. , JAFFREZIC H. , MEYER G. , TREUIL M.
Published: May 2007

The concentrations of 26 elements have been investigated in seven BCS certified reference samples using three varieties of neutron activation analysis. The ANRT granite GS‐N was used as the comparator reference material while the USGS basalt BHVO‐1 and the GIT‐IWG basalt BE‐N were analysed concurrently to assess the analytical accuracy.
Flame and Graphite Furnace Atomic Absorption And Optical‐Emission Spectroscopic Determination Of Yttrium and the Rare‐Earth Contents of Sixteen International Reference Samples Of Rocks and Coal
Authors: SEN GUPTA J.G.
Published: May 2007

A simplified calcium oxalate and ferric hydroxide coprecipitation procedure was applied for quantitative separation and concentration of yttrium and the rare‐earth elements from eight USGS (STM‐1, RGM‐1, QLO‐1, SCo‐1, MAG‐1, SDC‐1, BHVO‐1, SGR‐1), three French (MA‐N, AN‐G, BE‐N), four South African (NIM‐35/71–38/71) reference rocks and one NBS coal (1632) before determination by flame and graphite furnace atomic absorption and optical‐emission spectroscopy. The results agree or fall near mid‐range of other published values, where available. The chondrite normalized distribution patterns are generally smooth and conform to the shapes of other analyzed samples of similar nature.
Comment on “Two New Carbonate Stable Isotope Standards”
Authors: COPLEN Tyler , KENDALL Carol , BARNES I. Lynus
Published: May 2007

Friedman et al (1) propose that NBS 19 calcium carbonate substitute for PDB. This is in apparent conflict with the recommendation of the September 1976 consultants’ meeting convened by the International Atomic Energy Agency on stable isotope standards. Furthermore, Friedman et al suggest ɛ‐values be adopted for NBS 19 that do not take into account the ɛ‐values of NBS 20 (Solenhofen limestone). We believe that adoption of these proposals may lead to confusion in the stable isotope literature and to lack of correspondence between historic and future isotopic results.

In sharp contrast to the results of Friedman et al (1), we find NBS 20 to be a satisfactory reference material if it is handled properly.
Rare‐Earth Elements Contents of Four New Canadian Standard Rocks of Iron‐Formation
Authors: VOLDET Pia
Published: May 2007

The rare‐earth elements (REE) content of the FER‐1, ‐2, ‐3, ‐4 canadian reference samples has been determined by neutron activation and high‐resolution X‐ray or γ‐ray spectrometry. As these rocks are included in a new project of standardisation, the present results have not been compared with other data.
Trace Element Analysis by Neutron Activation With a Low Flux Reactor (Slowpoke ‐ II): Results for International Reference Rocks
Authors: Barnes Sarah‐Jane , Gorton M.P.
Published: May 2007

A low‐flux reactor (SLOWPOKE II) may be used to determine a large number of trace elements by neutron activation. Details of this technique are given along with results for 22 elements in 22 international reference rocks. Our results are compared with published “best values”; the agreement is favourable in most cases.
Determination of Selected Rare Earth Elements in 37 International Geochemical Reference Materials by Instrumental Thermal Neutron Capture Prompt Gamma ‐ Ray Spectrometry
Authors: GLADNEY Ernest S. , CURTIS David B. , PERRIN Daniel R.
Published: May 2007

The nuclear and instrumental parameters for the determination of rare earth elements (REE) via thermal neutron capture prompt gamme‐ray spectrometry are examined. Gamma‐ray sensitivity tables adjusted for elemental abundance are presented. Only Gd and Sm can be readily measured in rocks with normal REE concentrations. Data are reported for 37 international reference samples.
Determination of Fluorine in Eighty International Geochemical Reference Samples by Proton Induced Gamma Ray Emission Spectrometry (PIGE)
Authors: ROELANDTS Iwan , ROBAYE Guy , WEBER Georges , DELBROUCK Jeanne‐Marie
Published: May 2007

Fluorine content has been determined non destructively in eighty international geochemical reference samples (GRS) including rocks, soils, sediments, minerals and ores, by proton induced gamma ray emission spectrometry (PIGE) using the nuclear reaction 19F(p,αγ) 16O. Under our operating conditions, the detection limit is around 25 ppm. Our analytical results are compared with the presently preferred values when available or with other published data. The general agreement between this work and reported values is reasonably good. The present paper includes results on several GRS for which existing data are rather scarce or even inexistant.