bluuebunny/crossref_metadata_2025 huggingface dataset:
STORAGE‐INDUCED HARDENING IN 20 COMMON BEAN CULTIVARS
Authors: STANLEY D. W. , MICHAELS T. E. , PLHAK L. C. , CALDWELL K. B.
Published: May 2007

Twenty cultivars of common bean (Phaseolus vulgaris L.) varying in color and size were grown in three consecutive growing seasons at different locations and then stored for 6 months at 30°C/85% RH to induce hardening. Bean hardness was measured instrumentally following soaking and cooking. All cultivars increased in hardness during storage by a factor ranging from 1.54 to 2.47. Significant sources of variation in hardness included cultivar, environment and, largest, cultivar × environment interaction. Of the various chemical and physical tests conducted on beans before and after storage, those important in determining final hardness included fluorescence intensity (a predictor of a phenol polymerization‐type reaction), phytate level, seed volume (larger cultivars hardened less) and water relationships (storage reduced the amount of bound water). The amount of water absorbed following storage was related to cultivar color, seed volume and hilum area but not seed coat thickness.
GAS CHROMATOGRAPHIC DETECTION OF DIACETYL IN ORANGE JUICE
Authors: PARISH MICKEY E. , BRADDOCK ROBERT J. , WICKER LOUISE
Published: May 2007

A GLC method was developed for detection of diacetyl (2,3‐butanedione) and acetoin (3‐hydroxy‐2‐butanone) in orange juice. Retention times for diacetyl and acetoin were 2.8 ± 0.03 and 6.8 ± 0.02 min, respectively. Concentration by distillation was essential to detect small quantities by GLC of diacetyl but was ineffective for acetoin. A linear response of diacetyl concentration to peak area was observed between 0.05 and 0.5 ppm. The peak areas at 0.05 and 0.5 ppm diacetyl were 1242 ± 203 and 20142 ± 1120, respectively. Elevating the column temperature and decreasing the carrier gas flow rate, increased the limit of detection for acetoin from ≥ 100 ppm to ≥ 10 ppm, but diminished the resolution of the diacetyl peak from juice volatiles.
EFFECT OF CURVATURE AND SURFACE AREA ON COLORIMETER READINGS—A MODEL STUDY
Authors: HUNG YEN‐CON
Published: May 2007

The effect of sample curvature and surface area on colorimeter color readings was determined using samples with different radii of curvature (23.5, 28.5, 36.0, and 48.5 mm) on one side and flat on other side. No curvature effect was observed with an instrument having a small aperture (8 mm, Minolta chroma meter). An effect of surface area and curvature was observed for total color difference (ΔE), lightness (L) and chroma (C) but not hue angle with an instrument having a larger aperture (91 mm, Gardner XL‐845). L and C increased with increasing surface area and radius of curvature while ΔE decreased with increasing surface area and radius of curvature. The data from this experimental work indicate that reducing the area ratio (ratio between curved and flat surface area of the text sample) to less than 1.023 by using a smaller aperture will eliminate significant effects of sample curvature on colorimeter color readings. Hue angle results were unaffected by the curvature and can be reported if the area ratio criterion cannot be met.
STORAGE QUALITY OF WAXED AND NONWAXED ‘DELICIOUS’ AND ‘GOLDEN DELICIOUS’ APPLES
Authors: DRAKE S. R. , NELSON J. W.
Published: May 2007

Wax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax‐drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax‐drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin‐based waxes.
EFFECT OF SOLUBLE SOLIDS AND TEMPERATURE ON ASCORBIC ACID DEGRADATION IN LEMON JUICE STORED IN GLASS BOTTLES
Authors: ROBERTSON GORDON L. , SAMANIEGO‐ESGUERRA CHRISTINE M.
Published: May 2007

Lemon juice at concentrations of 9°, 20°, 30°, 40° and 50°Brix was stored at 10°, 20° and 36°C for 16 weeks and sampled regularly for total soluble solids (TSS), pH, titratable acidity and ascorbic acid. No significant differences were found in the first two of these factors as a function of storage time. There was a small but significant decrease in citric acid concentration over 16 weeks. Ascorbic acid loss was greater at higher temperatures; at a constant temperature, the loss was smaller as TSS increased. Ascorbic acid degradation data fitted zero‐, first‐ and second‐order models equally well at all five TSS. Rate constants in 9°Brix juice were significantly higher than those for the other four concentrations at all three temperatures. Ea values of 47.8 and 24.1 kJ mol−1 were calculated for ascorbic acid degradation in 9° and 20°Brix juices. The effect of temperature far outweighed the effect of TSS on ascorbic acid degradation. Over the 16‐week storage period, maximum retention of ascorbic acid (95.7%) was obtained in the 50°Brix lemon juice concentrate stored at 10°C.
EFFECTS OF DRYING METHOD, PACKAGING, STORAGE TEMPERATURE AND TIME ON THE QUALITY OF SUMMER SAVORY (SATURAJA HORTENSIS L.)
Authors: PÄÄKKÖNEN KIRSTI , MALMSTEN TAINA , HYVÖNEN LEA
Published: May 2007

Sensory quality was determined over a one‐year period in experiments investigating the effects of packaging, and storage temperature and time on air‐dried and freeze‐dried samples of summer savory (Saturaja hortensis L.). After‐processing flavor intensity was significantly (P < 0.01) higher for both air‐dried and freeze‐dried summer savory than for frozen summer savory. Storage temperature and packaging had no significant effect on the odor and flavor intensities of air‐dried summer savory, but freeze‐dried herb samples were particularly sensitive to oxygen atmosphere.
DETERMINING CORRELATIONS BETWEEN PRICE AND QUALITY CHARACTERS OF PERISHABLE COMMODITIES IN BOLIVIA
Authors: THOMPSON P. , WAINWRIGHT H.
Published: May 2007

The grading and selection of perishable commodities for improved quality in developing countries have often been recommended but with little economic justification for the increased return this might bring to the producer. This paper reports the analysis of wholesale market price and quality characters of tomatoes, potatoes and bananas/plantains in Bolivia. The analysis indicates that, in order of importance, size, quality and ripeness contribute to the determination of prices of tomatoes though the model only explains 52% of the variation in price indicating that other unidentified factors influence the price. With potatoes and bananas/plantains only size of tubers and bunches were shown to relate significantly to price. This study, though limited in the number of commodities, does provide an indication of where important relationships exist, especially in tomatoes. The methodology, used here could be usefully applied in other developing country situations where there is a need for rapid assessment of the economic importance of different aspects of the produce quality.
SENSORY AND CHEMICAL EFFECTS OFTOMATO JUICE ACIDIFIED WITH MALIC AND CITRIC ACIDS
Authors: DALMASSO JOSEPH P. , WIESE KURT L.
Published: May 2007

Salted and unsalted tomato juice acidified with malic and citric acids were examined by sensory panel. For salted juice, panelists differentiated nonacidified from citrate acidified juice during the entire storage period. After 180 days of storage, panelists could not distinguish between nonacidified and malate acidified, salted juices. For unsalted juice, panel members could not distinguish between nonacidified juice and malate or citrate acidified juice. Malic acid increased the perception of saltiness in tomato juice. The pH of all juices decreased initially. After storage, the pH of nonacidified juice returned to initial raw juice levels, but the pH of the acidified juices maintained lower values.
CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOES
Authors: BRUHN CHRISTINE M. , FELDMAN NANCY , GARLITZ CAROL , HARWOOD JANICE , IVANS ERNESTINE , MARSHALL MARY , RILEY AUDREY , THURBER DOROTHY , WILLIAMSON EUNICE
Published: May 2007

Consumers are increasing their produce consumption; however, complaints of inconsistent produce quality and improper consumer handling practices could reduce consumer satisfaction with and demand for specific produce items. Seventy to eighty percent of consumers buy cantaloupes, peaches, pears, strawberries and tomatoes at the supermarket; only about half buy apricots at the supermarket. Apricots are not purchased at any location by almost 30% of consumers. Satisfaction with quality is highest for cantaloupes, lowest for tomatoes and apricots. Consumer complaints center around flavor and textural changes which develop in ripening. Both consumer handling practices and fresh product quality contribute to dissatisfaction.
MAINTAINING THE STORAGE QUALITY OF TROPICAL DRIED FRUIT MIX WITH GLYCEROL
Authors: SOLEHA ISHAK , NG KOK SIAN , MAMAT SHAFIE EMBONG
Published: May 2007

Tropical dried fruit‐mix was prepared from pineapple, papaya and banana. Pineapple and papaya cubes were prepared by soaking in a 60% sugar solution containing 0.4% sodium metabisulfite and glycerol at 0, 15 and 20%. Banana cubes were treated with 0.4% potassium sorbate solution containing 0, 15 and 20% glycerol without sugar. The fruit cubes were oven‐dried at 65–75°C for 5–10 h and the dried fruits were mixed at a ratio of 1:1:1 (pineapple: papaya: banana). A 300 g sample of the mixture was packed in polypropylene bags (0. 04 mm) and stored at room temperature in cardboard boxes for a year. The glycerol‐treated fruit‐mix had higher moisture content but lower water activity than the control. Glycerol treatment improved the color of tropical dried fruit‐mix. During storage, the color of glycerol‐treated banana darkened whereas glycerol‐treated papaya became lighter and more red than the control. The glycerol‐treated fruit‐mix, which retained more sulfur dioxide during storage, contained lower mold and bacterial counts. Use of 15 or 20% glycerol resulted in better color, texture, flavor and appearance of fruit mixture than the control samples.
COLOR CHANGES IN WAXED TURNIPS DURING STORAGE1
Authors: PERKINS‐VEAZIE P. M. , COLLINS J. K.
Published: May 2007

Turnip (Brassica campestris, L. var. rapifera) roots were stored unwaxed and waxed with a water‐miscible, carnauba‐based wax in vented plastic bags or in cardboard produce boxes for 6 weeks. Packaging turnips in plastic bags reduced weight loss during storage more effectively than waxing or storing in boxes. The purple color of the turnips faded regardless of package used; waxing temporarily darkened and intensified the purple color. The white or cream portion of the roots was not affected by waxing but became light tan when roots were stored in boxes. The chroma of the white portion increased during storage regardless of package or wax treatment. These results indicate that the external purple color of the turnip root was unstable during storage and this color loss was independent of weight loss.
YEAST BREAD CONTAINING DISTILLERS’ DRIED GRAIN: DOUGH DEVELOPMENT AND BREAD QUALITY
Authors: BROCHETTI DENISE , PENFIELD MARJORIE P. , HEIM‐EDELMAN MARCELA F.
Published: May 2007

A commercially available distillers' dried grain (DDG) was chemically and physically characterized and used in yeast bread. Total dietary fiber (51.1%) and protein (25.8%) were the principal constituents of the DDG. Compared with bread flour and whole‐wheat flour, the DDG was more acidic and absorbed more water and oil. The effect of substituting 0, 5, 10, 15, and 20% DDG for bread flour on dough development was examined. As the DDG level increased, mixogram peak heights and development angles decreased, and peak times increased. Quality of breads containing 5, 10, and 15% DDG was compared with that of a control bread containing 50% whole‐wheat flour. As the DDG level increased, loaf volume decreased. Experienced sensory panelists found that the intensity of the characteristics of breads containing DDG deviated more from those of the “ideal” multigrain bread than from those of the control.
INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE
Authors: LEE JUN H. , SINGH R. PAUL
Published: May 2007

The textural properties of thawed samples of cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties were evaluated using an Instron Universal Testing Instrument (Model 1122). In general, the parboiling treatments resulted in a significant increase of hardness but a significant decrease in stickiness of both long and short grain cooked rice when freezing conditions were pooled. Freezing increased hardness and decreased stickiness of long grain cooked parboiled rice significantly regardless of parboiling conditions, however, it did not decrease the stickiness of short grain cooked parboiled rice significantly. The long grain rice was harder and less sticky than the short grain rice when cooked regardless of treatments used. Hardness was negatively correlated with stickiness indexes (r =−0.819, P < 0.001).
ASSESSMENT METHODOLOGY TO PREDICT QUALITY OF COCOA BEANS FOR EXPORT
Authors: ILANGANTILEKE S.G. , WAHYUDI TEGUH , BAILON MA. GRACIA
Published: May 2007

The existing quality assessment methods for cocoa such as the cut‐test and sensory test were evaluated. The results were compared with the fermentation index and color measurement as indirect quality assessment methods. Results of the cut‐test score and sensory evaluation methods indicated variability in results and therefore were not adequate to assess bean quality. The fermentation index method was useful to distinguish different bean samples from 5 color categories. The fermentation index related well with other quality parameters, such as pH, reducing sugars, free amino acids, and cocoa color pigments. Direct color measurement had a good relationship with fermentation index, pH, reducing sugars, and free amino acids, as evidenced by high correlation values. Color measurement was appropriate to estimate cocoa bean quality.
FLAVOR QUALITY OF CONCENTRATED STRAWBERRY PULP WITH AROMA RECOVERY
Authors: LEE YOUNG C. , LEE SANG H.
Published: May 2007

Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five‐fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two‐fold concentrated strawberry pulp.

Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp.
EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY1
Authors: FLORES NANCY C. , CLARKE ANDREW D. , HSIEH FU‐HUNG
Published: May 2007

Rice flour and yellow or white corn flour were combined at 50, 60 and 70% levels with mechanically deboned turkey and extrusion processed at 104C and 121C. The texture of the extrudates was evaluated by Warner‐Bratzler shear (WBS), and flour concentration had more effect on the WBS values than flour type; treatments with 70% flour had significantly greater WBS values. Corn flour treatments and low temperature extrusion resulted in greater TBA values. Proximate composition of extrudates confirmed moisture losses during extrusion and that high temperature processing had mixed results on ether‐extractable compounds.
QUALITY CHANGES IN PEACH PUREE BY BROWN ROT (MONILINIA FRUCTICOLA) AND BIOCONTROL AGENTS1
Authors: BOSCH J. R. , GONZALEZ A. R. , MITCHELL J. K. , ASELAGE J. M.
Published: May 2007

Tissue loss of peach fruit and quality changes of peach puree caused by Monilinia fructicola were assessed along with use of Bacillus subtilis, Pseudomonas cepacia, and Pseudomonas corrugata as biocontrol agents. Fruits were inoculated with a conidial suspension (106/mL) of M. fructicola and held at room temperature (25 ± 1C) for four days. On day 4, a 3. 7 cm diameter lesion corresponded to 8.8% pulp loss. Peach puree was prepared with noninoculated peaches (control) and with inoculated peaches containing 0 (control), 1, 3 and 5% diseased tissue. As percentage of diseased tissue increased, puree color became darker and less yellow; pH, soluble solids/acidity ratio increased; while acidity, soluble solids, and viscosity decreased. Fruits were treated with suspensions (108–109 colony forming units/mL) of either B. subtilis, P. cepacia or P. corrugata and then challenged with the pathogen M. fructicola. B. subtilis provided the best inhibitory effect with 98% control followed by P. corrugata and P. cepacia with 60 and 23% control, respectively. Following removal of diseased tissue and processing, the
QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. II. PRINCIPAL COMPONENTS ANALYSES OF GC AND SENSORY PROFILES
Authors: NARASIMHAN SHANTHI , RAJALAKSHMI D. , CHAND NAGIN
Published: May 2007

Gas chromatographic fingerprinting of stored black pepper powder after extraction, volatiles from the Likens‐Nickerson extraction and aroma impact fractions were carried out using packed column, routinely used in the spice growing countries. Sensory quality, volatile oil and moisture content were also analyzed to trace the changes occurring during storage. The data generated were subjected to principal components analyses to reduce dimensionality and arrive at impact attributes. The oxygenated compounds fraction resolved into 25 to 30 peaks from which a group of 6, including small yet important peaks, was selected. These peaks reflected quality as monitored by sensory response, accounting for 93.4% of information, and are more meaningful than terpene hydrocarbon peaks of high resolution. The probable compounds constituting these principal components are discussed.
PEACH VIBRATION BRUISING: THE EFFECT OF PAPER AND PLASTIC FILMS BETWEEN PEACHES1
Authors: VERGANO P. J. , TESTIN R. F. , CHOUDHARI A. C. , NEWALL W. C.
Published: May 2007

Laboratory vibration bruising trials were conducted to determine the effectiveness of polypropylene film and paper between peaches in reducing the vibration bruising of peaches. Kinetic coefficient of friction (KCOF) values for peaches in contact with peaches and in contact with a variety of paper and plastic materials were also determined using a modification of ASTM D 1894. The data produced were combined to test the hypothesis that the amount of vibration bruising is proportional to the KCOF of peaches in contact with packaging materials. It was determined that lower KCOF values did correspond to less bruising. This result suggests that the use of paper or film to minimize vibration bruising should be investigated further. Important KCOF values determined were approximately 0.7 for peach‐to‐peach, 0.4 for peach‐to‐paper, and 0.2 for peach‐to‐polypropylene contact. The KCOF value for peach‐to‐polypropylene contact is a function of the anti‐block additives in the particular film utilized. KCOF values were found to be independent of cultivar and maturity. Although KCOF values are a factor in vibration bruising of peaches, other important factors and their effects remain to be identified.
COMPARATIVE STUDY OF SHELF‐LIFE OF FRANKFURTERS CONTAINING PLANT PROTEIN ADDITIVES1
Authors: WANG C. R. , ZAYAS J. F.
Published: May 2007

Soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) were incorporated in frankfurters. The sensory analysis, chemical, and microbiological tests were conducted to investigate the effect of plant proteins on stability during vacuum‐packaged storage. No significant difference in meaty aroma was found between all samples after 45 days storage. Atypical flavor and aroma of all samples, including the all‐meat control increased (P < 0.05) after 45 days storage. A tendency was found of increase in atypical aroma and flavor with increase in total volatile nitrogen values and total psychrophiles during storage. Salty flavor increased with storage time in experimental samples, but juiciness decreased. Samples containing SF and SC had higher total volatile nitrogen than SI and CGPF containing samples at 2, 30 and 45 days of storage. No significant differences were found in TBA values between tested samples, except higher TBA values for SI containing samples. There was no significant difference among samples in total psychrophilic counts.
RELATIONSHIP BETWEEN OIL ABSORPTION AND MICROSTRUCTURE OF CALENDERED AND NONCALENDERED POLYESTER AND POLYPROPYLENE MELTBLOWN MATERIAL
Authors: PHIFER D.W. , COSTELLO C.A.
Published: May 2007

Oil absorption capacity of meltblown polyester and polypropylene materials were determined with both coconut and safflower oils before and after material calendering. Fiber diameters, fiber surface characteristics, and percentage of total area heat pressed by calendering were determined by scanning electron microscopy. Noncalendered polypropylene (NC‐PP) and noncalendered polyester consistently absorbed more oil than the calendered materials; NC‐PP absorbed 635% of the material's weight in oil compared to 366% for the calendered polypropylene. Smaller average fiber diameters and greater material thickness provided a significantly larger surface area for the NC‐PP material. This, combined with larger interfiber spacing, was responsible for the increased oil absorption by the NC‐PP material.
CONSUMER ATTITUDES TOWARD THE USE OF GEOGRAPHICAL PRODUCT DESCRIPTORS AS A MARKETING TECHNIQUE FOR LOCALLY GROWN OR MANUFACTURED FOODS
Authors: HODGSON AURORA S. , BRUHN CHRISTINE M.
Published: May 2007

Five focus group discussions were conducted in the four counties of Hawaii to investigate consumer attitudes toward product descriptors for: Kona Coffee, Kona Coffee Blend, Hawaii Coffee and Island Fresh. Results indicate that Kona Coffee was considered by consumers as an appropriate product descriptor for coffee products consisting only of 100% Kona coffee. Consumers also described the use of the following product descriptors as appropriate: Kona Coffee Blend, for coffee products containing at least 50% Kona coffee; Hawaii Coffee, for coffee grown only in Hawaii; and Island Fresh only for traditional, perishable foods that were grown, harvested, and/or slaughtered on the Islands (except milk, dairy products, and roasted whole coffee beans, which may also use the product descriptor). Consumer standards for a Kona Coffee Blend differ from those adopted by the industry in 1992. Because consumers at all five locations expressed similar views, results indicate that these findings could be representative of those of Hawaii residents. Results also indicate that Hawaii consumers are consistent with the rest of the nation and the Food and Drug Administration in their requirements for truthfulness in labeling. Consumers want to know label information is correct and accurate in order to assess quality in relation to price and make informed decisions.
HEATING BEHAVIOR AND QUALITY FACTOR RETENTION IN A CANNED MODEL FOOD AS INFLUENCED BY THERMAL PROCESSING IN A ROTARY RETORT
Authors: ABBATEMARCO C. , RAMASWAMY H.S.
Published: May 2007

Heat penetration data were obtained for a canned model food (gelatinized starch) during processing in a rotary retort under various conditions (retort temperature, 110–130C; rotation speed, 10–20 rpm, can headspace 6.4–12.8 mm and starch concentration, 3–4%) to establish thermal processes with an equivalent lethality (F0 value) of 10 min. Apparent viscosity and Hunter L, a and b values were experimentally evaluated both before and after each run. The percentage of selected quality factors (nutrients, color) retained at each processing condition was estimated using the heat penetration data and documented kinetic parameters for each quality factor. The study indicated that the heating behavior was influenced (p < 0.05) by all factors except can headspace. Higher temperatures and higher rotation speeds favored better retention of quality factors and reduction in process times.
EFFECT OF OCHRATOXIN PRODUCING FUNGI ON THE CHEMICAL COMPOSITION OF WHEAT AND BARLEY
Authors: MADHYASTHA SRINIVASA , MARQUARDT RONALD R. , ABRAMSON DAVID
Published: May 2007

Autoclaved barley and wheat samples were separately inoculated with Aspergillus alutaceus (formerly called A. ochraceus Wilhelm NRRL‐3174) and Penicillium verrucosum Dierckx and incubated at 28C for 7, 15 and 30 days. Ochratoxin A (OA), fungal growth (glucosamine concentration), changes in the content of starch, lipids and protein, and the amino acid profile were estimated. OA production of P. verrucosum on both barley and wheat increased significantly over time (P < 0.05 and P < 0.01) with the values being 56 μg/g and 109 μg/g, respectively (after 30 days of incubation). OA production was significantly higher (P < 0.01) for A. alutaceus on wheat (79μg/g) compared with that on barley (38 μg/g). Furthermore, wheat supported growth of both fungi better than barley (P < 0.01). The principal changes in cereal constituents induced by the ochratoxigenic fungi were a marked decrease in the lipids (a minor component) in wheat and barley (P < 0.05), a modest decrease in their content of starch (P < 0.05), an enhanced concentration of protein in wheat (P < 0.06 and 0.01 with the two fungal species), and a change in the relative concentrations of some of the amino acids in wheat (P < 0.05). These results demonstrate that under certain conditions relatively large amounts of OA can be produced in grains with correspondingly small effects on the content of the starch and protein.
EFFECT OF COOKING OIL TYPE ON FINAL CHOLESTEROL CONTENT AND FATTY ACID COMPOSITION OF GROUND BEEF
Authors: BONSELL TIFFANY D. , ANDERSEN MARK K. , RULE DANIEL C.
Published: May 2007

The purpose of this study was to compare three oils for extraction of cholesterol when used to cook ground beef and to determine the effect of oil type on fatty acid composition of the ground beef. Ground beef (30 % fat) was cooked in 1 L of corn, canola or palm oil at 100–110C and then rinsed with 500 ml of boiling water, which significantly decreased ether‐extractable fat. Control hamburger was skillet‐fried without any added oil. Total lipids were extracted and analyzed for fatty acid composition and cholesterol content. Changes in fatty acid composition of residual fat on the meat after cooking reflected those of the oils used for cooking. Cholesterol was significantly lower in all oil‐cooked hamburger than in the control. In conclusion, cooking ground beef in any of the three vegetable oils will extract cholesterol, and the lipid remaining after a boiling water rinse will contain fatty acids characteristic of the cooking oil.
The COLOR OF WINE: A HISTORICAL PERSPECTIVE. I. SPECTRAL EVALUATIONS.
Authors: HEREDIA F.J. , GUZMAN‐CHOZAS M.
Published: May 2007

In the 1930s trade transactions required that the color of wine be more rigidly specified. The wine‐colorimeter was useful with this purpose. Intensity of color was the first property to be considered. From the beginning of this century visual comparisons of wines with standard mixtures of dyes or colored substances (potassium permanganate and dichromate) were made. Later photometric studies (absorption curves) were developed. Maxima and minima in the absorption curve were defined, as well as their relationships. Recently, it has been shown that absorbance values at given wavelengths and luminosity are well correlated.
EFFECTS OF CHEMICAL PRETREATMENT AND DRYING TEMPERATURES ON THE COMMERCIAL QUALITY OF CARDAMOM (Elettaria cardamomum)
Authors: ILANGANTILEKE SARATH G. , KARUNARATNE CHINTHAKA , SENANAYAKE MALINE
Published: May 2007

The effects of processing conditions on quality of cardamom (Elettaria cardamomum), were tested using a predrying treatment of 2% sodium carbonate and drying temperatures of 35C, 45C and 55C, when drying was done continuously or in stages. Percent chlorophyll removal, total oil and essential oil content, % splits and % out‐turn were determined in chemically pre‐treated and non‐treated cardamom. The chlorophyll content was best retained in the chemically treated cardamom at 45C drying temperature. The loss in total oil content was minimum for the chemically pre‐treated cardamom at a drying temperature of 45C, while maximum terpenoids were retained at 45C in the untreated cardamom. The % splits was lowest for the untreated product continuously dried at 45C and the % out‐turn was highest for the chemically treated cardamom at 45C drying temperature. The recommended treatment conditions to meet trade quality standards were found to be a 45C drying temperature and chemically pretreated, continuously dried cardamom.
CONSUMER ATTITUDES, PREFERENCES AND SHOPPING BEHAVIOR TOWARD HOT PEPPERS IMPORTED FROM TRINIDAD AND TOBAGO
Authors: MOHAMMED MAJEED , WILSON L.A. , GOMES P.I.
Published: May 2007

A survey consisting of 108 completed interviews was conducted in two locations in Toronto, Canada, to identify and describe Canadian consumer views at different retail outlets concerning quality, services offered, buying habits and preferences of hot peppers imported from Trinidad and Tobago. At both locations, more consumers preferred to buy hot peppers at supermarkets compared with roadside or farmers’ markets, respectively. Convenience, freshness and sorted and graded produce combined with lower postharvest losses experienced were major factors influencing the decision to shop at supermarket outlets. However, consumers at all retail outlets ranked pungency as the most important quality factor followed by flavor, shelf‐life and color. Awareness among growers and exporters at the supply end and brokers and retailers at the receiving end of the export marketing system of this commodity could influence consumer demand for these quality characteristics to result in mutual economic benefits.
POSTHARVEST CHANGES IN STRAWBERRY FRUIT STORED UNDER SIMULATED RETAIL DISPLAY CONDITIONS1
Authors: COLLINS J.K. , PERKINS‐VEAZIE P.
Published: May 2007

‘Cardinal’ strawberry fruit were placed in plastic boxes with plastic dome lids (PDL) or with polyethylene wrap (PE), warmed to 25C for 8 h and stored at 1C or 5C to simulate retail storage temperature conditions. For all treatments, fruit held at 5C decayed and deteriorated more than fruit held at 1C. During storage at 1C or 5C, fruit in boxes with PE accumulated CO2 (0.75–2 % CO2/mg), had less weight loss and better color retention than fruit in boxes with PDL. After 3 days of storage, precooled strawberries exposed to 8 h of warming had more weight loss and worse appearance than fruit held continuously at 1C; these differences were not apparent after 7 days.
SENSORY QUALITY OF BROILER CHICKENS FED A RAPID GROWING COMMERCIAL DIET AS COMPARED WITH GRAIN FED BROILER CHICKENS
Authors: DAGNOKO S. , FORTIN J. , PARÉ J.‐P. , GRÉGOIRE R. J. , DURAND N. , RODRIGUE N.
Published: May 2007

A descriptive panel was used to profile separately the meat of female and male chickens to quantify the impact of three diets on flavor and texture attributes. A trained panel evaluated broilers fed grain diets, low (GL) and high energy (GH) and a commercial type of diet (CH). The two‐out‐of five test showed significant differences (P ≤ 0.05) between the three treatments in dark meat, white meat and broth. The trained panel also found significant differences (P ≤ 0.05) in foreign, fishy and chickeny flavors and firmness. Thigh meat from female and male chickens fed with the GH diet showed higher foreign flavor. A chickeny flavor scored significantly lower for female breast meat fed with GH diet. Male chicken breast meat from GH diet scored higher for fishy flavor. Firmness was significantly improved (P ≤ 0.05) when female chicken received GH diet.
SENSORY ATTRIBUTES AND NUTRIENT RETENTION IN SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND MICROWAVE METHODS
Authors: SCHNEPF MARILYNN , DRISKELL JUDY
Published: May 2007

Sensory characteristics and retention of vitamin C, vitamin B6, calcium, and magnesium were determined in vegetables cooked by conventional and microwave methods. Fresh broccoli, cauliflower, and potatoes and frozen corn and peas were cooked by boiling, steaming, microwave boiling and microwave steaming to equivalent tenderness as measured by a shear press. The sensory analysis of the vegetables cooked by the four methods indicated that some differences existed in color, flavor, texture, and moistness of the vegetables. No one method resulted in vegetables with optimum sensory characteristics. The nutrient retention was highest in foods cooked by microwave steaming, followed by microwave boiling, followed by steaming, and then by boiling. Generally vegetables cooked by microwave techniques retained higher percentages of the U. S. Recommended Daily Allowances for the nutrients than those cooked by conventional methods.
EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK
Authors: THOMAS J. H. , MEULLENET J.‐F. C. , CARPENTER J. A. , RESURRECCION A. V. A.
Published: May 2007

Restructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: ‐2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P<0.05), overall acceptance (P<0.05) and flavor (P<0.15). Using a sensory score of 6.00 (like slightly) as an acceptable score, optima for the processing variables were determined. To obtain an acceptable product, the meat should be ground by two passes through the kidney plate then mixed at a maximum temperature of 0.67C for 12 min.
EFFECT OF HEATING TEMPERATURE AND MICROWAVE PRETREATMENT ON THE FORMATION OF SUGARS AND VOLATILES IN JEWEL SWEETPOTATO
Authors: SUN JYH‐BIN , SEVERSON RAY F. , KAYS STANLEY J.
Published: May 2007

Experiments investigating changes in the concentration of individual sugars in sweetpotato storage roots with cooking and their relationship to the formation of volatile compounds were conducted. During heat treatment maltose concentration increased from 0.03% fresh weight at 25C to 4.33% at 80C, at which temperature maximum synthesis occurred. Microwave pretreatment (2 or 4 min) resulted in a significant decrease in amounts of maltose and volatiles formed. At 80C, approximately 80% of maltose synthesis was inhibited when pretreated With microwaves. Adding maltose into microwave pretreated samples and then cooking in a convection oven restored most of the volatile profile with the exception of phenylacetadelhyde. It was concluded that maltose represents a primary precursor for many of the volatile compounds emanating from baked ‘Jewel’ sweetpotatoes and the formation of these volatiles appears to involve both enzymatic and thermal reactions.
EFFECT OF STORAGE CONDITIONS ON THE CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF STANLEY PLUM PASTES
Authors: WANG WEN‐MIN , SIDDIQ MUHAMMAD , SINHA NIRMAL K. , CASH JERRY N.
Published: May 2007

Stanley plums were processed into purees and then pastes by heat concentration to 25 and 300 Brix. The Brix of these two pastes was increased to 40 and 450, respectively, by sugar addition. Pastes were stored at 4 and 22 ± 2C in the dark for up to 24 weeks. Physical‐chemical characteristics and microbiological quality were determined at 4 week intervals. Sensory evaluation was conducted at 0 and 24 weeks. Total solids, water activity, rheological properties and microbiological quality were stable during storage. Total acid, total anthocyanins, total pectin and Hunter ‘L’ and ‘a’ values decreased significantly during storage (P < 0.01). The degradation rate of total anthocyanins was much higher for pastes stored at 22C than those at 4C. Hue angle and Hunter ‘b’ values increased during storage. Sensory evaluation indicated that pastes were still acceptable after 24 weeks of storage.
EFFECTS OF PROCESSING ON PIGMENTS OF CERTAIN SELECTED VEGETABLES
Authors: ARCHANA G. N. , PRAKASH JAMUNA , ASHA M. R. , CHAND NAGIN
Published: May 2007

The effects of thermal processing and the pH of the cooking media were investigated on pigments of beet roots, carrots, fenugreek and tomatoes. The pH had a substantial effect on betanins and chlorophyll and marginal effects on beta carotene and lycopene. Heat treatments affected some of the pigments, but between methods of heat treatment, i. e., pressure cooking or steam cooking, variations were not generally encountered. Batch‐to‐batch variations were observed in certain pigments, which may be due to the level of maturity of the vegetable varieties and production variables. Sensory analysis of samples revealed a large variation in responses of panelists. There was a close correlation between instrumentally measured and visually analyzed color parameters; the largest effect was due to the cooking media treatment.
TANDOORI CHICKEN: PROCESSING OPTIMIZED BY RESPONSE SURFACE METHODOLOGY
Authors: NAIR K. K. S. , RAO D. N. , CHAND NAGIN , NAIR R. B. , PUTTARAJAPPA P. , AMLA B. L.
Published: May 2007

Processing of Tandoori Chicken, a marinated and oven baked traditional product, was optimized using response surface methodology. The central composite rotatable design used involved three factors: marination duration, oven temperature, and baking time, each factor had five levels that encompassed a sufficiently wide range across the samples. Quadractic models were fitted to the measured responses of Warner‐Bratzler shear, internal temperature, sensory properties, and microbiological parameters. Values for the three factors were optimized by minimizing W. B. Shear and maximizing sensory quality by using the flexible polyhedron search method. The optimal process was to bake chicken for 20 min at 280C after marinating for 120 min. The fitted models for each of the responses were calculated and graphed. Microbiological data provided extra strength in supporting the optimum conditions and in allaying apprehension about the safety of marinated products under ambient conditions.
SENSORY AND CHEMICALLY MEASURED EFFECTS OF DIFFERENT FREEZE TREATMENTS ON THE QUALITY OF FARMED RAINBOW TROUT
Authors: NILSSON KATARINA , EKSTRAND BO
Published: May 2007

Sensory and biochemical analyses were done on farmed rainbow trout to estimate quality changes caused by four different freeze handling processes. Trout were frozen as a block (I) and individual (II) drawn fish, and as a block (III) and individual (IV) fillets. Refreezing was done, except for group IV, after filleting group I and II and separating group III into individual filets. A 9‐month storage period followed (‐30C). Enzyme activity of α‐glucosidase (AG) and β‐N‐acetylglucosaminidase (NAG) was measured in centrifuged tissue fluid (CTF). A descriptive sensory test was done after the second thawing and a ranking‐order test after frozen storage. Refreezing resulted in significant increases (p < 0.05) of both enzyme activities in all groups. After storage the activity of NAG was significantly higher (p < 0.05) in all groups and a difference (p < 0.05) between group I and II was also seen. In the descriptive sensory evaluation, only two sensory attributes of group IV were differentiated (p < 0.05, p < 0.01) from the other groups. After storage group II was the preferred group (p < 0.05).
CONSUMER AND RETAILER SATISFACTION WITH THE QUALITY AND SIZE OF CALIFORNIA PEACHES AND NECTARINES
Authors: BRUHN CHRISTINE M.
Published: May 2007

Over 200 consumers and produce buyers representing 15 major supermarkets were interviewed in 1992 to determine factors considered in peach and nectarine selection and interest in fruit below marketing order minimum sizes. Fruit firmness, color and aroma are the most important characteristics consumers use to judge quality. More consumers are satisfied with the size of peaches and nectarines available in the market than are satisfied with the quality. Very few prefer smaller sized fruit and those who have purchased small prebagged fruit, believe it is inferior and a poor value. Retailers, including those marketing in lower income areas, do not find current size standards restrictive nor are they interested in purchasing smaller fruit. Retailers believe growers should focus on quality and better tasting varieties. Both consumers and retailers consider mealy peaches a problem. Results indicate that marketing orders should emphasize quality and maturity indicators.
DEVELOPMENT OF SUCROSE INVERSION KINETICS UNDER CONTINUOUS FLOW CONDITIONS
Authors: MILES J. J.
Published: May 2007

Reaction kinetic data for the acid hydrolysis of sucrose were generated during continuous flow thermal treatment. Predicted levels of hydrolysis were calculated using batch‐generated kinetic parameters and the equivalent point method of thermal evaluation. Actual and simulated levels of hydrolysis were linearly correlated (r > 0.98). Evaluation of hydrolysis data for isothermal and non‐isothermal operations, using the equivalent point method supported first order kinetics, and yielded Arrhenius parameters resembling batch generated values. Experimental activation energy, Ea, values ranged from 100.2 to 119.7 kJ/mole, which is in agreement with literature values which range from 99 to 106 kJ/mole.
QUALITY AND SWEETNESS OF BAKED CUSTARDS MADE WITH LACTOSE‐REDUCED MILKS
Authors: SUTTON TRACY D. , DUNCAN SUSAN E. , BROCHETTI DENISE , OGURA ANN
Published: May 2007

Lactose concentrations of lactose‐reduced and hydrolyzed lactose‐reduced milk (12.1, 4.9 g/L milk, respectively) were significantly lower (p < .05) than the lactose concentration in the control (1% milkfat) milk (38.4 g/L milk). Lactose concentrations in custard mixes made from lactose‐reduced and hydrolyzed lactose‐reduced milks (6.8, 3.2 g/L mix, respectively) were significantly lower (p < .05) than the lactose concentration in the control custard mix made from 1% milk (29.9 g/L mix). Consumers ranked the lactose‐reduced milk and the hydrolyzed lactose‐reduced milk significantly higher in sweetness than the control milk. No differences in sweetness between the control, lactose‐reduced, and hydrolyzed lactose‐reduced baked custards were perceived. Firmness, color, syneresis, and water activity did not differ (p > .05) among the control, lactose‐reduced, and hydrolyzed lactose‐reduced baked custards.
LIPID OXIDATION AND SENSORY CHARACTERISTICS OF FRESH AND CURED SAUSAGES FROM α‐LINOLENIC ACID ENRICHED PORK
Authors: AHN D. U. , LUTZ S. , CHERIAN G. , WOLFE F. H. , SIM J. S.
Published: May 2007

Forty‐eight female piglets were raised with four levels of α‐linolenic acid (0, 1.5, 2.5, 3.5%) to determine the effect of dietary fat on the fatty acid composition, sensory and storage stability of pork products. The degree of polyunsaturation in neutral lipids and phospholipids were increased significantly by the dietary LNA. The thiobarbituric acid reactive substances (TBARS) vaues of freshly prepared breakfast sausages with vacuum packaging remained low, but those of the loosely packaged, i. e., nonvacuumized, sausages increased more than 3 times during the 48 h storage period. The TBARS values of breakfast sausages frozen‐stored for 3 months showed extensive lipid oxidation. The dietary LNA treatments and packaging had significant effects on the susceptibility of breakfast sausages to lipid oxidation. However, the oxidative stability of cured products was not affected by the dietary treatments. The results indicated that the pork enriched with polyunsaturated fatty acids could be used in cured products or uncured meat products protected by ‘hot vacuum packaging’without any sensory or quality deterioration due to lipid oxidation.
CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT1
Authors: TRAIL A.C. , FLEMING H.P. , YOUNG C.T. , MCFEETERS R.F.
Published: May 2007

Canned sauerkraut from eight U.S. companies was analyzed for salt, titra‐table acidity (TA), fermentation substrates and end products, volatile sulfur compounds and sensory characteristics. The TA ranged from 0.9–1.5%, while salt content ranged from 1.4–2.0%, which was lower than in previous surveys. High performance liquid chromatography (HPLC) was used to monitor lactic, acetic, malic, succinic, propionic and butyric acids; mannitol, ethanol, propanol, glycerol, glucose, fructose and sucrose. Low concentrations of propionic acid, propanol and glycerol were found. These three compounds are not characteristic of lactic acid fermentations. No butyric acid was detected. GC analysis revealed seven main sulfur compounds (hydrogen sulfide, methanethiol, dimethyl sulfide, carbon disulfide, dimethyl disulfide, allyl isothiocyanate (AITC) and dimethyl trisulfide) and six other organic compounds (methanol, ethanol, n‐propanol, 2propanol, acetaldehyde and ethyl acetate) in the headspace of sauerkraut juice. A profile panel characterized aroma, flavor and after‐taste of sauerkraut with ten distinct notes. The sour, sulfur and salt notes had the greatest impact on sauerkraut flavor.
DEVELOPMENT OF A PHOTOGRAPHIC SCALE FOR THE VISUAL EVALUATION OF APPLE STRIPE DENSITY1
Authors: CLIFF M.A. , DEVER M.C. , MACDONALD R.A. , FLEMING W.W.
Published: May 2007

This research developed a photographic scale for the evaluation of stripe density for 5 apple cultivars (Carousel, 8M‐15‐10, Fuji, Gala, and Jonagold) using a series of two experiments. In Experiment 1, subjects were able to significantly discriminate and reproducibly score the stripe density of apples using unstructured graphic line scales. Photographs of selected apples were then labelled with the corresponding mean scores and used as visual references for Experiment 2. In Experiment 2, subjects reproducibly evaluated the stripe density of apples using structured line scales (anchored with 3 or 5 photographic references), with similar mean scores from the 3‐ or 5‐point scales. Subject differed very little in their variances reflecting the potential usefulness of these line scales for commercial evaluation of apple stripe density in whole apples.
COOKING WATER UPTAKE AND STARCH DIGESTIBLE VALUE OF SELECTED SPANISH RICES
Authors: ORTUÑO JOSEFINA , ROS GASPAR , PERIAGO MARÍA JESÚS , MARTÍNEZ CARMEN , LÓPEZ GINÉS
Published: May 2007

The cooking water uptake and the starch digestible values (rapidly digestible, slowly digestible and resistant starch and starch digestible index) of eight selected Spanish rice were measured after cooking for 15, 20 and 25 min in limited boiling water. White short grain rices varieties, Bomba and Balilla x Sollana, showed the highest water uptake at all times studied. The relation between water uptake and amylose content was dependent on cooking time and type of rice and was negative for white rices (r= ‐0.83, P<0.05) at 15 min. Water uptake showed a positive correlation with rapidly digestible starch and negative with resistant starch. Brown short grain and parboiled long grain rices had the highest content of slowly digestible and resistant starch, predicting a low starch digestible index, adequate for nutritional disorders with high postprandial glucose.