bluuebunny/crossref_metadata_2025 huggingface dataset:
Interaction of Sucrose with Starch During Dehydration as Shown by Water Sorption
Authors: CHINACHOTI P. , STEINBERG M. P.
Published: August 2006

Component interactions in the sucrose‐starch‐water system were investigated. Starch, sucrose, a mechanical starch:sucrose mixture and four powders obtained by freeze drying dilute aqueous mixtures were equilibrated to aw ranging from 0.33–0.93. Both raw and gelatinized starch were included. Sucrose‐starch interaction was determined by measuring the reduction in water sorption as compared to theoretical. Only the freeze‐dried mixtures showed interaction. Interacted sucrose, calculated as the sucrose that did not bind water, (1) decreased from a maximum at 0.86 aw to zero at 0.936 aw, and (2) rose sharply with increasing sucrose‐starch ratio to a maximum at a ratio of 0.4 and decreased to zero with further increase in ratio to 1.5. More sucrose interacted with gelatinized than raw starch.
Isolation and Further Characterization of a Heat Resistant Peroxidase Isoenzyme from Cauliflower
Authors: LEE C. Y. , PENNESI A. P.
Published: August 2006

A heat resistant isoenzyme was isolated from the snowball cauliflower and was analyzed for its thermal inactivation characteristics. Although it exhibited less than 5% of the total peroxidase activity, it showed strong heat stability in that it took more than 30 min at 50°C to reduce activity by 50%. The rate of inactivation followed fist order kinetics with an Ea value of 21.3 Kcal/mol. In order to prevent all peroxidase catalyzed reactions in cauliflower during storage, this heat resistant isoenzyme must be completely inactivated.
Incidence of Toxic Alternaria Species in Small Grains from the USA
Authors: BRUCE VERNEAL R. , STACK MICHAEL E. , MISLIVEC PHILIP B.
Published: August 2006

A total of 230 small grain samples from me U.S.A. (148 wheat, 57 barley, 2.5 rye) were examined for the presence of species ofAlternariamold after surface disinfection with 5% sodium hypochlorite. One or more of nine differentAlternariaspecies were detected in 184 of the samples. Of the eight species tested, all produced tenuazonic acid and seven produced alternariol and alternariol methyl ether. Production of these toxins by four of the species is reported for the fist time. Although extracts from cultures of the eight species were toxic to brine shrimp, the above three toxins were not involved, suggesting that additional toxic metabolites were present.
Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder
Authors: OCKERMAN H. W. , KWIATEK K.
Published: August 2006

The effect of intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P < 0.05) by tumbling, increased by time (linear, P < 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P < 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P < 0.01).
Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle
Authors: RHEE K. S. , DUTSON T. R. , SMITH G. C.
Published: August 2006

Enzymic lipid peroxidation in microsomes isolated from beef muscle (longissimus dorsi: LD) has been demonstrated. The reaction requirad NADPH or NADH, ADP, and Fe2+ or Fe3+. The optimum pH of the reaction was approximately 6.5. The rate of oxidation was higher with NADPH than with NADH and also higher with Fe2+ than with Fe3+. For microsomes isolated from the LD muscles stored for 3–11 days postmortem at 4°C, the rate of oxidation at pH 6.8 and with 0.1 mM NADPH, 0.1 mM ADP and 0.015 mM Fe3+ ranged from 4.89–16.52 nmoles malonaldehyde per mg protein for 30 min incubation at 36°C. Prolonged storage of the intact muscles at 4°C considerably reduced the oxidative enzymic activity of the isolated microsomes.
Effect of Phosphate Type and Concentration, Salt Level and Method of Preparation on Binding in Restructured Beef Rolls
Authors: TROUT GRAHAM R. , SCHMIDT GLENN R.
Published: August 2006

The effect of combinations of phosphate type [tetrasodium pyrophosphate (PP), sodium tripolyphosphate (TPP), sodium tetrapolyphosphate (TTPP), and sodium‐hexametaphosphate(HMP)], phosohate concentration (0.125%‐0.500%). and salt level (0.6%‐2.0%) on the binding in restructured beef rolls was studied. The rolls were prepared either with or without a homogenate that contained all the added salts. Preparation method had little effect on binding. The effectiveness of the phosphates was: PP > TPP > TTPP > HMP. Changes in binding produced by varying phosphate type, phosphate concentration and salt level could be explained in terms of changes in ionic strength and pH. Between 90% and 96% of the variation in binding could be explained in terms of these two variables.
Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat
Authors: PIKUL JAN , LESZCZYNSKI DENNIS E. , KUMMEROW FRED A.
Published: August 2006

Fresh breast and leg meat was collected from 11‐wk‐old pullets fed a high protein‐low fat starter ration. Lipid oxidation measured in malonaldehyde (MA) equivalents in total fat extracted from meat, and in phospholipids (PL), triacylglycerol (TG), and cholesterol ester (CE) fractions of total fat was determined by an improved TBA assay with antioxidant protection. It was found that breast meat had two‐fold less fat than leg. Breast fat contained 70.1% PL, 22.2% TG, and 1.2% CE; leg fat contained 42.9% PL, 51.4% TG, and 0.8% CE. After separation by thin layer chromatography, the individual lipid classes were tested for TBA reactivity. The PL fraction was found to contribute approximately 90% of the MA measured in total fat from chicken meat.
Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue
Authors: RODGER G. , HASTINGS R. , CRYNE C. , BAILEY J.
Published: August 2006

The diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial “hardening” of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break‐up of Z‐lines.
Chemical Composition and Nutritional Quality of Camel Milk
Authors: SAWAYA W. N. , KHALIL J. K. , AL‐SHALHAT A. , AL‐MOHAMMAD H.
Published: August 2006

The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC‐Casein.
Relationships of Objective Measurements to Sensory Components Of Canned Applesauce and Apple Slices
Authors: McLELLAN M. R. , KIME R. W. , LIND L. R.
Published: August 2006

Six cultivars of apples with different processing characteristics were studied in the form of applesauce and apple slices. Newly determined sensory components, developed to account for cultivar to cultivar variations, were used in this study of the relationships between them and various objective measurements. A total of nine models were generated for each of the two products, applesauce and apple slices, based upon stepwise regression analysis.
Nomilin, Taste Threshold and Relative Bitterness
Authors: ROUSEFF R. L. , MATTHEWS R. F.
Published: August 2006

Aqueous taste thresholds for nomilin, a bitter citrus limonoid, were established by a combination of ascending series and sensory difference (triangle) tests. Results from the 25‐member screened panel indicated a detection or stimulus threshold of 0.8 ppm and a recognition threshold of 2.1 ppm. Panelists described nomilin as either astringent or lingeringly bitter. Triangle taste thresholds determined from statistical and graphical techniques ranged from 3.5 ppm for LOGIT calculations to 1.7 ppm for log probability plots. Paired comparisons of individual nomilin and limonin solutions in equal concentrations of 1, 2, 3 and 4 ppm could not be differentiated with statistical significance (P = 0.05).
Effect of Carbohydrates and Heat on the Amino Acid Composition and Chemically Available Lysine Content of Casein
Authors: SMITH G. A. , FRIEDMAN MENDEL
Published: August 2006

Casein, casein‐starch, casein‐sucrose, and casein‐glucose mixtures were heated under conditions modeling storage, autoclaving, baking/broiling and charring (37–300°C). Losses in total and chemically available lysine content were measured by fluorodinitrobenzene (FDNB) and dye‐binding methods. The lysine and arginine content decreased up to 99%. Changes in amino acid profiles were accompanied by the appearance of at least five new ninhydrin‐positive compounds. The relative potencies of the three carbohydrates effecting these changes were different at the four temperatures studied. The available lysine contents of the samples measured by the two independent methods were identical within experimental error. The results show different susceptibilities of casein to heat‐ induced damage in the presence of different carbohydrates.
Power and Cooking Time Relationships for Devitalization of Trichinae in Pork Roasts Cooked in Microwave Ovens
Authors: ZIMMERMANN W. J.
Published: August 2006

Power and cooking time combinations necessary to devitalize trichinae in pork roasts were determined using three power levels in each of two microwave ovens. The combinations obtained for an oven listed as producing 700 watts were: 100% power, 19.8 min/kg; 70%, 24.2 min/kg; and 30%. 55.0 min/kg. Those for a listed 625 watt oven were: 100% power, 24.2 min/kg; 70%, 26.4 min/kg; and 30%, 55.0 min/kg. Inadequate doneness in many roasts cooked with the safe combinations would necessitate additional cooking time before procedures could be recommended. Post‐cooking temperatures during a 20‐min standing period may either increase or decrease with no predictability.
Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat
Authors: PIKUL JAN , LESZCZYNSKI DENNIS E. , BECHTEL PETER J. , KUMMEROW FRED A.
Published: August 2006

Fresh chicken breast and leg meat samples, which were frozen for 3 months or 6 months at −18°C, were cooked in microwave and convection ovens and then tested for levels of lipid oxidation. After 6 months storage, malonaldehyde in fat from meat samples, as measured by a TBA assay, modified to avoid sample autoxidation, increased 2.5 fold, while the fluorescence excitation (360 nm) and emission (440 nm) spectra increased an average of 34%. Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higher fluorescence compared to levels before cooking. Levels of lipid oxidation products in fat from chicken breast and leg meat were not significantly different in microwave compared to convection oven cooking; but certain secondary fluorescent products were higher in meats cooked by convection oven.
Chemical and Functional Properties of Blood Globin Prepared by a New Method
Authors: AUTIO K. , KIESVAARA M. , MÄLKKI Y. , KANKO S.
Published: August 2006

Globin prepared from pig blood cell concentrate by a new method based on heme precipitation with dilute carboxymethylcellulose (CMC)‐solution at acid pH showed very good water‐binding capacity compared with soy protein, lactalbumin and glutein. Water‐holding ability of globin decreased with increasing pH, drastically at pH‐value over 6.0, and with increasing ionic strength. Preheating at different temperatures decreased water‐binding capacity only slightly. A great increase in viscosity of 5% globin solution occurred between pH 5.2 and 5.8 at 95°C and a firm gel formed. Freeze‐dried gels had excellent water‐binding capacities compared with unheated samples or samples heated at other pH values. Isoelectric focusing studies showed three or four bands below Ip 7.4 for globins prepared by CMC‐precipitation method or cold acetone method and one intensive band near 7.8 for heat‐denatured globins.
Flow Properties of Low‐Pulp Concentrated Orange Juice: Serum Viscosity and Effect of Pulp Content
Authors: VITALI A. A. , RAO M. A.
Published: August 2006

65° Brix serum samples from four concentrated orange juice (COJ) samples, between ‐19 and 30°C, were mildy shear‐thinning fluids with negligible yield stress. The power law model described well the flow data. For one sample, the Powell‐Eyring model also described the data. The activation energy of flow (Ea) for the samples was between 11.2–13.6 kcal/gmole. The power law parameters were determined for a 65°Brix sample as a function of pulp content (0–11%) between −19 and 30°C. At a fixed temperature, the apparent viscosity and the consistency index increased exponentially with pulp content. Ea decreased with increase in pulp content and reached a constant value of about 10.2 kcal/gmole. Data on a high‐pulp (21.2%), 65° Brix, sample indicated the presence of yield stress, particularly at low temperatures. The Mizrahi‐Berk model predicted reliable values of the yield stress.
Nonenzymatic Browning in Apple Juice Concentrate during Storage
Authors: TORIBIO J. L. , LOZANO J. E.
Published: August 2006

Rate of browning in Red Delicious and Granny Smith apple juice concentrates during storage was investigated. Color development at 65°, 70° and 75°Brix and storage temperatures of 5°, 20° and 37°C were compared over 120 days. Color deterioration occured at a faster rate in Red Delicious. Reaction at different concentration and storage conditions was exponential, following an Arrhenius‐type dependence with temperature. Activation energy for a solids content of 65 ‐ 75°Brix ranged from 16.4 ‐ 19.3 Kcal/mole. Influence of juice variety on activation energy was negligible. Water activity results are in general agreement with those reported by other investigators. A satisfactory correlation to predict commercial concentrate browning has been obtained. All other things being equal, thermal history is a critical factor to obtain a lighter color concentrate.
Impact Milling Quality of Grain Legumes
Authors: TYLER ROBERT T.
Published: August 2006

Physical and chemical characteristics of seeds from eight legumes were evaluated for factors that determine the impact milling quality of grain legumes. The index of milling efficiency adopted was protein separation efficiency, defined as the proportion of the total flour protein shifted into the fine fraction during air classification of impact‐milled flours. The legumes contained similar levels of chloroplast‐derived, adherent protein. Consequently, the maximum protein separation efficiency attainable was similar for the different legumes. Significant correlations were detected between milling efficiency and (1) the crude fiber content of the seed, (2) the water‐insoluble cell wall content of the seed, and (3) seed hardness (flour particle size index).
Inhibition of Bacterial Growth by Two Chlorine Sources in a Model System
Authors: EMSWILER‐ROSE BONNIE , KOTULA ANTHONY W.
Published: August 2006

The bactericidal effectiveness of two sources of aqueous chlorine, hypochlorous acid and chlorine dioxide, against 18 pure and two mixed cultures of spoilage and potentially pathogenic bacteria normally associated with meat and poultry products was evaluated. Hypochlorous acid was significantly more effective than chlorine dioxide against Gram‐negative bacteria. Chlorine dioxide was more effective against Gram‐positive than Gram‐negative bacteria. The type and concentration of chlorine compound used and the type of microorganisms present determine the effectiveness of aqueous chlorine treatments.
Triglyceride Distribution in a Low Moisture Food Model System
Authors: NAESENS W. , TOBBACK P.
Published: August 2006

A coherent view on the distribution of triglycerides in a multicomponent multiphase food model system is set forward. Upon freeze‐drying only a minor part of triolein and nearly no tripalmitin is encapsulated within the matrix. The level of encapsulated triolein decreases when the system is stored at higher aw's. There is an absolute increase but a relative decrease in the level of encapsulated triolein with increasing initial triolein concentration. Free triglycerides are present as small, thin aggregates on the surface of the freeze‐dried matrix or floating on the water film of the hydrated matrix. It is shown that by simple hexane extraction it is possible to distinguish between free and encapsulated lipid. Only free lipid diffuses. Lipid encapsulation and volatiles retention are compared.
Surface Heat Transfer Coefficients for Steam/Air Mixtures in Two Pilot Scale Retorts
Authors: TUNG M. A. , RAMASWAMY H. S. , SMITH T. , STARK R.
Published: August 2006

Surface heat transfer coefficients (h) for steam/air mixtures were studied in a vertical, positive flow retort and a horizontal, forced circulation Lagarde retort, using rectangular metal bricks. Influences of test brick orientation and fractional steam content (S), temperature, flow rate and direction of the heating medium on h values were studied. In both retorts, steam content was found to be the major factor (p < 0.05) influencing h, while temperature had no effect (p > 0.05). Flow direction and flow rate in the positive flow retort, and brick orientation in the Lagarde retort also influenced h. Exponential equations, h = a exp (bS), described relationships between h and S, with a and b dependent upon retort type, flow rate, flow direction and test brick orientation.
Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour
Authors: NARAYANA K. , RAO M. S. NARASINGA
Published: August 2006

The effect of partial proteolysis of winged bean flour with a protease from A. oryzae on its functional properties has been determined. At 45% hydrolysis, nitrogen solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/mL. Foam volume showed a maximum increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245g/100g to 135g/100g at 45% hydrolysis and oil absorption capacity from 190g/100g to 120g/100g.
Lipid and Fatty Acid Composition of Selected Fungi Grown on Whey Medium
Authors: ABRAHAM M. J. , SRINIVASAN R. A.
Published: August 2006

The molds Aspergillus nidulans, Penicillium frequentans, and Fusarium lycopersicum were tested for lipid production when grown on a deproteinized whey medium. F. lycopersicum produced highest total lipid (38.56%) followed by A. nidulans LC‐1 (16.90%) and P. frequentans (10.53%). Triglycerides and phospholipids were the predominant components in the neutral lipid fraction followed by partial glycerides, free fatty acids and nonsaponifiable matter. Phospholipid content was highest in P. frequentans. Palmitic, stearic, oleic and linoleic acids were the major fatty acids and their relative concentrations varied among the three fungi. Lower chain fatty acids were absent.
A Process to Produce Light Colored Protein Isolate from Defatted Glandless Cottonseed Flour
Authors: CHOI Y. R. , LAWHON J. T. , LUSAS E. W.
Published: August 2006

Light colored protein isolates could be produced from aqueous protein extract (at pH 9.0) of defatted cottonseed flour by filtering through an ultrafiltration membrane with 100,000 MWCO (molecular weight cut off) pore size and then spray‐drying the retentate. The yield of this protein fraction was approximately 68% of the extracted solid. About 15% of the extracted solid was recovered with the low molecular fraction (50,000 daltons) when the permeate of 100,000 MWCO was applied to 50,000 MWCO membrane. Most of the color‐causing pigments were associated with the low molecular fraction.
Modification of Egg White Proteins with Oleic Acid
Authors: KING A. J. , BALL H. R. , CATIGNANI G. L. , SWAISGOOD H. E.
Published: August 2006

Studies on the chemical modification of egg white with oleic acid (5‐50 moles/50,000g of egg white protein) revealed that the reagent partitioned equally between supernatant and precipitate. The mole ratio of oleic acid to protein in solution at the 20 mole level of treatment was 14.6:1. Oleic acid did not selectively precipitate ovalbumin, conalbumin, or lysozyme. An increase in negative charge of proteins was observed in the chromatograms of treated egg white. No difference in molecular weights of treated egg white proteins was observed. The viscosity varied with the concentration of the reagent. In cooked, frozen, and thawed egg white water retaining index was 1.5‐10X greater for treated than untreated material.
Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures
Authors: MONTEJANO J. G. , HAMANN D. D. , BALL H. R. , LANIER T. C.
Published: August 2006

The heat‐induced gelation of native egg white (EW) and egg white modified with succinic anhydride (SEW) or oleic acid (OEW), by addition of 15 moles of reagent/50000g protein, was evaluated. Rigidity modulus (G) and mechanical energy damping were continuously monitored during heating of the samples from 5 ‐ 95°C in a nondestructive temperature‐controlled thermal scanning rigidity monitor (TSRM). A measurable increase in G and decrease in energy damping were observed at lower temperatures for OEW than for EW. In SEW the measurable rheological transitions occurred at the highest temperature ranges. Failure strength of the cooked products (gels) evaluated using torsion and uniaxial compression tests revealed large differences due to treatments. Micrographs of gels showed apparent structural differences among treatments.
Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato Dehydration
Authors: MISHKIN MARTIN , SAGUY ISRAEL , KAREL MARCUS
Published: August 2006

A kinetic model representing ascorbic acid degradation in potatoes as a function of moisture content and temperature was used to find optimal dryer‐temperature control paths for minimizing ascorbic acid loss during air drying of potato disks. Optimal dryer‐temperature control was also determined for minimizing drying time given a specified minimum retention of ascorbic acid. Constraints were placed on the final moisture content and the air temperature. Optimization was achieved using a simulation‐optimization approach based on the complex method.
Effects of Heat and Ionic Strength Upon Dissociation‐Association of Soybean Protein Fractions
Authors: IWABUCHI SETSUKO , YAMAUCHI FUMIO
Published: August 2006

The effects of heat and ionic strength upon dissociation or association of soybean proteins were characterized by an immunoelectrophoresis. Among thermal products of both glycinin and β‐conglycinin, the dissociated subunits of β‐conglycinin retained their antigenic reactivities, while the thermal products of glycinin lost their antigenic reactivities. Appearance of immunoprecipitin arcs was dependent on the ionic strength of the solutions. This is based on the conformational changes at the ionic strengths below 0.1 where the thermal denaturation of β‐conglycinin transforms from association to dissociation. The immunoelectrophoretic results can be used to determine the ionic strength of the solution in complex systems including whole soybean extracts and soybean milk. Relationship between the differences in textural properties of tofu and conformational changes of soybean protein is discussed.
Storage Stability of Grapefruit Syrups
Authors: ONAYEMI O. , BRUEMMER JOSEPH H.
Published: August 2006

Ion exchange resins and polymeric adsorbents were used to remove bitterness (flavanones), color destabilizing compounds and microbial growth promoting compounds from clarified grapefruit juice. The syrups prepared from the treated grapefruit sera were stable against color and microbial deterioration in storage.
Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures
Authors: BEVERIDGE T. , HARRISON J.E.
Published: August 2006

The effect of temperature and soluble solids (°Brix) on nonenzymatic browning in pear juice concentrate was determined by following absorbance at 420 nm (A420) over the temperature range of 50–80°C. Browning could be modeled as a zero order rate process with rates of 22.2 × 10−4 (45.2 °Brix), 36.9 × 10−4 (55.4 °Brix), 53.5 × 10−4 (65.1 °Brix) and 107 × 10−4 (72.5 °Brix) A420· min−1 at 80°C. Temperature dependence was described by the Arrhenius relationship with an average activation energy of 21.9 kcal · mole−1. Formol titration indicated a 20% loss of amino acids during heating 4.4 hr at 80°C and no loss of carbohydrates was observed after any heating period.
Evaluation of Rapid Fat, Moisture, and Protein Determination in Meats and Meat Products using an Automatic Meat Analyzer
Authors: BOSTIAN M. L , WEBB N. B. , HADDEN J. P.
Published: August 2006

The Hobart FMP‐1 Automatic Meat Analyzer has been developed for rapid (approximately 5 min), simultaneous determination of the fat, moisture and protein content of meat and meat products. Results were compared with those using official AOAC methods for raw beef and pork and cooked sausage samples. Analyses of the data indicated that, except for determination of fat content of raw pork and protein content of raw beef, the Hobart FMP‐1 was not significantly different from the official AOAC methods within the sampling parameters studied. From a practical meat operations standpoint, these differences were not considered to be of major concern as the machine can be calibrated to adjust for bias.
Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System
Authors: PATON DAVID , SPRATT WINSTON A.
Published: August 2006

Wheat starch, vital gluten and wheat flour solubles were processed in combination, in a single screw extruder. The paste viscosity profile and degree of cook of the starch component were used to assess interactive effects. The composite of all 3 components, simulating a wheat flour, was more cooked and gave thicker pastes than wheat flour itself when processed under the same extrusion conditions. The data suggest that the integral structure of wheat flour particles imparts a greater resistance to water penetration and cooking than when the individual components exist at random in a composite formulation.
Effect of Four Drying Methods on the Quality of Intermediate Moisture Lowbush Blueberries
Authors: YANG C. S. T. , ATALLAH W. A.
Published: August 2006

Lowbush blueberries have been processed by freeze dry, forced air, vacuum oven, and micro‐convection methods to a moisture content of 16‐25%. The drying effect on the product quality was evaluated. There were no significant differences in vitamin A and niacin retention except freeze dried berries had higher vitamin C retention. No significant differences occurred in retention of mineral content except higher sodium and lower magnesium were found in the micro‐convection and freeze dry methods, respectively. Freeze dried and vacuum dried blueberries had higher soluble solids retention and were darker and redder than forced air or micro‐convection dried berries. Freeze dried berries were found to have highest rehydration ratio and lowest bulk density.
Processing Conditions Affecting the Hygroscopic Behavior of Freeze‐Dried Passion Fruit Juice
Authors: CAL‐VIDAL J. , FALCONE M.
Published: August 2006

The effect of freezing rate, freeze drying temperature, added sucrose and anticaking agents, on the water sorption kinetics and hygroscopic equilibrium of freeze‐dried passion fruit juice was investigated. Slow frozen samples (‐45°C) were prepared in a Harris freezer and fast frozen ones were prepared in liquid nitrogen (‐ 195.8°C) and a dropping technique. A freeze‐drier 12F Pilot Stokes was used to freeze‐dry the samples, and the studies of hygroscopicity were conducted in an automatically controlled temperature and relative humidity chamber. The results show the significant influence of the rate of freezing and added sucrose on reducing product hygroscopicity.
Lipid Protein Interactions in Offal Protein Isolates: Effect of Several Solvents on Lipid Extraction
Authors: AREAS JOSE ALFREDO GOMES
Published: August 2006

The effect of solvents of increasing polarity on lipid extraction of bovine lung and rumen proteins, isolated by two different procedures, namely, alkaline solubilization of the protein followed by its isoelectric precipitation, and sodium dodecyl sulfate solubilization of the protein and its subsequent precipitation by ferric chloride was studied. A hyperbolic relationship was observed between the amount of lipid extracted and the dielectric constant of the solvent used. This relationship was described by an equation which allowed the calculation of the total amount of lipids present in the isolates and the average intensity of the interaction between lipids and proteins in each system. Relative composition of fatty acids in lung isolates showed marked dependence on the polarity of the solvent employed.
Determination of Antigenicity by Radioimmunoassay and of Trypsin Inhibitory Activities in Heat or Enzyme Denatured Ovomucoid
Authors: KONISHI YOSHIKO , KURISAKI JUN‐ICHI , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO
Published: August 2006

The effects of heat treatment and enzymic digestion on the antigenic reactivity of ovomucoid were studied. This reactivity was mainly examined by a solid phase competitive radioimmunoassay. The trypsin inhibitory activity was also measured to elucidate its relationship to the antigenic reactivity. The antigenic reactivity and trypsin inhibitory activity diminished in parallel with increase of heating time. However, enzymic digestion caused a more rapid decrease in antigenic reactivity than in trypsin inhibitory activity. From these results, it is suggested that the structure of the antigenic determinants is destroyed in a similar manner to that of the trypsin inhibitory active site when ovomucoid is heated, while the former structure is destroyed more easily than the latter by enzymic digestion.
Quantitative Performance of a Simple Tenax‐GC Adsorption Method For Use in the Analysis of Aroma Volatiles
Authors: OLAFSDOTTIR G. , STEINKE J. A. , LINDSAY R. C.
Published: August 2006

A simple method for obtaining ether extracts of aroma volatiles from foods for gas chromatographic analysis using single‐use Tenax‐GC collection tubes is described. The method was characterized quantitatively for the collection of a variety of compounds from model systems by both dynamic‐purging (10 ppb level) and equilibrium displacement techniques (15 ppm level), and for collection of fractions (250 μg level) from packed gas chromatographic columns. A range of variation in reproducibility of 5‐22% was found for recovery of compounds by the dynamic purging system, and less than 10% variation was encountered for ethyl esters using the equilibrium displacement system. Collection efficiencies for selected ethyl esters from packed gas chromatography column collections were about 80% of theoretical with a variation of less than 10%.
HPLC Determination of C‐7 Oxidized Cholesterol Derivatives in Foods
Authors: PARK S. WON , ADDIS P. B.
Published: August 2006

A method was developed for the rapid, accurate analysis of C‐7 oxdized cholesterol derivatives (C‐7 OCDs) in muscle and other foods. The method avoids saponification. Total lipid extracts were fractionated on silica gel columns to concentrate trace sterol oxides from triglycerides, cholesterol, and phospholipids. Sterol oxides in eluates were quantified by normal‐phase high performance liquid chromatography. Recoveries of C‐7 OCDs added to beef approached 100%. Pancake mix, French fries, and organ product “concentrates” sold in health food stores contained from 1 to 70 ppm of C‐7 OCDs (7‐keto, 7α‐hydroxy and 7β‐hydroxycholesterol), but none could be detected in raw beef, fried chicken, cooked hamburger, beef jerky or liver sausage.
On a Rank Sum Test Due to Kramer
Authors: JOANES D. N.
Published: August 2006

Kramer proposed two tests based on the ranked preferences of panelists. The first examines whether a predetermined treatment is superior to some other treatments. Since this test does not take into account the rank sums of the other treatments, the test is not appropriate for making this comparison. The second test examines whether there is any significant difference among the treatments. Since this test does not use the required two‐tailed probabilities, it is also not appropriate for making its intended comparison. In addition, even the one‐tailed probabilities are incorrect as given in the published tables.
A Corrected Ross Equation
Authors: CAURIE M.
Published: August 2006

A simple method for integrating and extending the binary form of the Gibbs‐Duhem equation for routine application in food technology is given. The integrated equation was used to show that considerable solute‐solute interaction occurs in mixed solutions which, when corrected for in the Ross equation, results in a revised equation whose predictions of the aw of mixed solutions more closely agree with measured values. The revised equation indicates that one can obtain accurate estimates of the aw of a mixed solution by combining estimated water activities with estimated interactions based on the number and concentrations of the solution components.
Thermal Conductivity of Liquid Foods by the Thermal Comparator Method
Authors: ZIEGLER G. R. , RIZVI S. S. H.
Published: August 2006

The thermal comparator is shown to be a rapid, accurate method for determining the thermal conductivity of liquid foods. Increasing solids content decreased thermal conductivity for apple juice concentrate, orange juice concentrate, and milk samples. Equations for predicting the thermal conductivity of apple juice, orange juice, and milk are shown to be specific for each commodity. A comparison of apple juice and orange juice suggests that qualitative attributes of the solids fraction as well as the quantity present are important in determining thermal conductivity.
Effect of Varying Numbers of Isolates from Countable Agar Plates on the Calculated Distribution of Microbial Types in Meats
Authors: VANDERZANT C. , HANNA M. O. , SAVELL J. W.
Published: August 2006

Percentage distribution of microbial types in the aerobic microflora of ten meat samples was calculated based on identification of different numbers of isolates (colonies) from countable plates. Numbers of isolates per countable plate used in calculations were (1) all isolates (n), (2) randomly selected isolates (√n, 20, 30, 40 and 50), and (3) one of each of the colony types. With increasing number of randomly selected isolates, differences in distribution of microbial types calculated with a limited number and with all of the isolates became smaller. Microbial distributions calculated on the basis of identification of colony types compared favorably with those calculated on the basis of 30 randomly selected isolates.
Effects of Vacuum Hydration on the Incidence of Splits in Canned Kidney Beans (Phaseolus vulgaris)
Authors: SASTRY S. K. , McCAFFERTY F. D. , MURAKAMI E. G. , KUHN G. D.
Published: August 2006

Dry red kidney beans were canned using two different pretreatments: soaking for 12 hr at 20°C, and vacuum hydration for 5 min followed by soaking for 2 hr at temperatures from 45‐59.1°C. Samples were then packed, processed to commercial sterility, and tested for percentage of split beans after processing. Vacuum hydration pretreatments greatly decreased the incidence and severity of splitting in the canned product and accelerated water uptake while retaining the same moisture content after soaking as the conventional soak treatment. Vacuum‐hydrated beans gained less moisture during retorting than conventionally treated samples.
Has Aspartame an Aftertaste?
Authors: SÅMŪNDSEN J. A.
Published: August 2006

Consumer evaluation of the sweetness of aspartame and sucrose solutions at 4°C was undertaken using the “just right” scale. In addition, consumers were asked to comment on the presence or absence of any aftertaste. No significant differences in sweetness ratings were found between the aspartame and sucrose solutions. Both aspartame and sucrose were found to have an aftertaste (perceived by 30% and 60% women and 50% men tested) but the quality of the aftertaste appeared to differ.
Selective Concentration of Bovine Immunoglobulins and α‐Lactalbumin from Acid Whey using FeCl3
Authors: KANEKO T. , WU B. T. , NAKAI S.
Published: August 2006

Immunoglobulins and α‐lactalbumin of acid whey were concentrated in supernatant and precipitate when FeCl3 was added at pH 4.2 and 2.8, respectively. Optimized conditions of pH 4.2 were preferable because of higher retention of immunochemical activity of immunoglobulins. In acid whey treated with 7.5 mM FeCl3 at pH 4.2 and 4°C, 90% of β‐lactoglobulin coprecipitated with serum albumin while 70% of immunoglobulins (92% immunochemically active IgG) and 95% of α‐lactalbumin were retained in the supernatant. More than 98% of added iron was subsequently eliminated as precipitate by holding the treated whey at pH 8‐9 and 4°C, without losing immunochemical activity of immunoglobulin G, in addition to retained activity of immunoglobulins A and M.
Heat Gelation Properties and Protein Extractability of Beef Myofibrils
Authors: SAMEJIMA K. , EGELANDSDAL B. , FRETHEIM K.
Published: August 2006

At a heating rate of 1oC/min suspensions (pH 6.0) of isolated beef myofibrils were found to start forming gels at 43‐56oC, as detected by dynamic rheological measurements. The increase in gel storage modulus levelled off at temperatures > 65oC. At medium to high (0.3‐0.6M) concentrations of sodium chloride, addition of pyrophosphate (plus magnesium chloride) had the following effects: (1) both the protein extractability of non‐heated myofibrils and the storage moduli of heat‐induced gels were markedly increased; (2) the apparent activation energy for gel formation was decreased. Increasing concentrations of sodium chloride, up to 0.5‐0.6M, increased the protein concentration of the liquid phase of the gels.
Formation of Oligosaccharides During Hydrolysis of Lactose in Milk Using β‐Galactosidase from Bacillus circulans
Authors: MOZAFFAR Z. , NAKANISHI K. , MATSUNO R.
Published: August 2006

The characteristics of β‐galactosidase from Bacillus circulans, and its suitability for hydrolysis of milk lactose were compared with those of Escherichia coli and Kluyveromyces lactis enzymes. Enzyme activity of β‐galactosidase from B. circulans was not affected by major cations and proteins present in skim milk, whereas milk proteins and sodium and calcium ions decreased the activity of the enzymes from E. coli and K. lactis. The enzyme from B. circulans produced less oligosaccharides than E. coli and K. lactis during hydrolysis of lactose in skim milk at different lactose concentrations. Oligosaccharides produced by the enzyme from B. circulans disappeared almost completely at the latter stage of hydrolysis, while a large amount of oligosaccharides were still detected even at 98% conversion of lactose with enzymes from E. coli and K. lactis.
Freeze Concentration of Pineapple Juice
Authors: BRADDOCK R.J. , MARCY J.E.
Published: August 2006

Juice, extracted from fresh Costa Rican pineapples using a commercial extractor, was adjusted by finishing and centrifugation to two pulp levels, 12% and 2% by volume. Physical, chemical and sensory differences were measured in heat stabilized single strength juices, evaporator concentrated, and freeze‐concentrated juices. Results indicated no significant differences between samples for Brix, % acid, total hexose, vitamin C, browning index, color, viscosity. Pulp content was lower in both freeze‐ and evaporator‐concentrated samples. Significant (P < 0.01) flavor differences were detected between freeze‐and evaporator‐concentrated juices. Juices were ranked according to highest degree of fresh fruit taste as follows: (1) high pulp single strength, (2) freeze concentrate high pulp, and (3) evaporator concentrate high pulp. Flavor of reconstituted freeze‐concentrated juice was comparable to single strength juice and preferable to evaporator concentrate.
Detection of Enocyanin in Cranberry Juice Cocktail by Color and Pigment Profile
Authors: FRANCIS F. J.
Published: August 2006

Addition of enocyanin to cranberry juice cocktail can be determined by a four‐step color and pigment profile. Enocyanin colorant is slightly more blue, therefore, a simple measurement of color will detect samples with 12% or less cranberry juice. Cranberry juice cocktail normally contains 25% cranberry juice. Anthocyanins and flavonoids, recoverable by a CG‐50 ion exchange column, are lower in samples with 12% or less cranberry juice. Anthocyanin aglycones, found in grapes and not in cranberries, can be detected by paper chromatography in Formic reagent. Replacement of 50% of cranberry juice by a solution of enocyanin and citric acid, can be detected by paper chromatography of anthocyanins in 1% HCl in water.
Compositional Changes in Mango Fruit During Ripening at Different Storage Temperatures
Authors: VAZQUEZ‐SALINAS C. , LAKSHMINARAYANA S.
Published: August 2006

Chemical changes in Haden, Irwin, Kent, and Keitt mangos stored at 16‐28°C and 85‐90% RH were followed to determine the optimum storage and ripening conditions. Weight loss was slightly higher at 25° and 28°C than at 16‐22°C. Breakdown in acidity during ripening was slower at 16°C. Vitamin C showed two basic trends; a general decrease as in Haden, Irwin, and Keitt or a steady increase as in Kent. Total and β‐carotenoids were significantly higher at 22‐28°C than at 16‐20°C. No significant differences were observed with respect to carbohydrate and soluble solids content. However, sucrose increased spectacularly at all temperatures contributing most to the increase in sweetness. The pattern of chemical changes were strikingly similar in all the varieties. Temperatures of 20‐22°C and 85‐90% RH are recommended for storage and ripening of mangos to obtain sufficiently acceptable quality attributes.
Natural Occurrence of Undecaenes in Some Fruits and Vegetables
Authors: BERGER RALF G. , DRAWERT FRIEDRICH , KOLLMANNSBERGER HUBERT , NITZ SIEGFRIED
Published: August 2006

1‐(E,Z)‐3,5‐undecatriene and 1‐(E,Z,Z)‐3,5,8‐undecatetraene were isolated under enzyme inhibition from edible parts of peach, passion fruit, and kiwi; the triene only was found in celery, parsley, mandarine, apple and pear. Capillary gas chromatography, sniffing‐capillary gas chromatography, and combined “live”‐capillary gas chromatography‐mass spectrometry of the concentrated liquid‐liquid extracts were used to establish their identity. Owing to their ultra‐low odor detection thresholds and the proposed biogenesis, these trace compounds may be “character impacts” in a wide variety of food flavors of plant origin.
Improved Nutritional Value in Wheat Bread by Fortification with Full‐Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC)
Authors: KAILASAPATHY K. , PERERA P.A.J. , MACNEIL J.H.
Published: August 2006

The nutrient composition of winged bean (Psophocarpus tetragonolobus L.DC) full‐fat flour (WBFF), wheat flour (WF) and WBFF‐fortified breads was studied. When WBFF fortification was increased from 0 to 20%, there was an increase of 63% in protein, 153% in fat, 130% in calcium, 97% in phosphorus, and 105% in iron contents. WBFF contained greater amounts (g/16g N) of histidine and lysine compared to WF. Except methionine which decreased, all other essential amino acids increased when WBFF was substituted for WF from 0 to 15%. The protein efficiency ratio for 10%‐WBFF bread (1.62) was found to be significantly greater (P<0.05) than that of 5%‐WBFF bread (1.40) and wheat bread (1.11).
Formation of Pyrazines by Chitin Pyrolysis
Authors: KNORR DIETRICH , WAMPLER THOMAS P. , TEUTONICO RITA A.
Published: August 2006

Chitin, poly‐β‐(1–4)‐N‐acetyl‐D‐glucosamine, was heated at 300‐500°C for 5‐60 min to examine the potential of pyrazine formation from chitin pyrolysis. 2‐Methyl‐, 2,3‐dimethyl‐ and 2,3,5‐trimethyl‐pyrazine were formed at 300°C and additionally, 2,5‐dimethylpyrazine was found with increasing pyrolysis temperature up to 500°C. During 60 min of pyrolysis more than twice as much 2,3,5‐trimethylpyrazine as 2,5‐dimethylpyrazine was developed. Thus, altering time and temperature of chitin pyrolysis could be useful for the development of certain pyrazines that have food flavor applications.
Effect of Coconut Cream Addition to Soymilk on the Composition, Texture, and Sensory Properties of Tofu
Authors: ESCUETA ELIAS E. , BOURNE MALCOLM C. , HOOD LAMARTINE F.
Published: August 2006

Coconut cream was added to soymilk at 0, 4.7, 9.0, 16.6, 33.3, and 50% levels prior to coagulation with calcium sulfate. The protein and moisture content of the tofu decreased while fat increased with increasing levels of added coconut cream. The percent yield of tofu did not increase up to 4.7% added coconut cream but increased significantly when 9.0% or more coconut cream was added to soymilk. Hardness, springiness, cohesiveness and gumminess were increased by low levels of added coconut cream and decreased with high levels of coconut cream. This simple technology of coconut cream enrichment increased the caloric density of the tofu without affecting its acceptability.
Stabilization of Anthocyanins of Blood Orange Fruit Juice
Authors: MACCARONE EMANUELE , MACCARRONE ANGELO , RAPISARDA PAOLO
Published: August 2006

The stability of the red color of pigmented orange fruit juice was somewhat improved by pasteurization with microwaves and addition of tartaric acid and gluthathione as mildly acidic and antioxidant agents, respectively. Highest stability was obtained through the formation of complexes between anthocyanins and phenolic compounds, such as rutin and caffeic acid.
Evaluation of Vanillin Assay for Tannin Analysis of Dry Beans
Authors: DESHPANDE S. S. , CHERYAN M.
Published: August 2006

Several parameters that might influence the vanillin assay for tannin analysis of dry bean (Phaseolus vulgatis L.) varieties were investigated. The assayable tannin content decreased with decreasing particle size of the bean flours. Time elapsed after grinding as well as storage under high humidity conditions markedly influenced tannin assays. The solubihty of tannins was dependent on the type of solvent used, with methanolic extraction requiring shorter periods as compared to extraction with acidified methanol. Color differences within the bean samples appeared to be the prime cause of variation in tannin analysis of beans. Extractions on seed coats alone increased the assayable tannin by 1.1‐2.5 times compared to extractions of bean flours.