bluuebunny/crossref_metadata_2025 huggingface dataset:
Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
Authors: OKEZIE B. ONUMA. , BELLO A.B.
Published: August 2006

The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products.
Development and Characterization of A Snack Food Product using Broken Rice Flour
Authors: FONDEVILA M.P. , LIUZZO J.A. , RAO R.M.
Published: August 2006

A snack food utilizing broken rice flour as its main ingredient was developed and characterized. One hundred percent rice flour displayed the best charactistics over mixtures with other carbohydrate sources to develop a snack food. Optimum gelatinization time (15 min), moisture content (12–15%) and frying temperature (196°C) were investigated. Physical and sensory analyses during a 4‐week storage period showed the following: no significant (P > 0.05) change in color, flavor, acceptability and brittleness; significant (P < 0.05) changes were noted in toughness/chewiness and crispiness. The product was considered acceptable by a 12‐member trained panel.
Low pH Inactivation of Pectinesterase in Single Strength Orange Juice
Authors: OWUSU‐YAW J. , MARSHALL M.R. , KOBURGER J.A. , WEI C.I.
Published: August 2006

Frozen orange juice concentrate (63.8° Brix) was reconstituted with water to single strength juice and supplemented with a commercial citrus pectinesterase (PE) to give an activity of 1.5 PE units/mL juice. Reconstituted juice and freshly squeezed single strength orange juice were treated with a cation exchange resin. Resin treatment decreased the pH of the juice from 3.75 to 2.0 and completely inactivated PE. PE was also inactivated following acidification of the juice to pH 2.0 with concentrated hydrochloric acid. Very little cloud loss occurred in refrigerated (4°C) juice at pH 2.0 for approximately 12 wk; however, a loss (> 95%) of ascorbic acid resulted. Only microorganisms died‐off rapidly (> 99.9%) in juices adjusted to pH 2.0 using ion exchange resin, but not in juices lowered to pH 2.0 with HCl.
Quality and Shelf Life of Individually Shrink‐Wrapped Peaches
Authors: BHOWMIK S.ANTI R. , SEBRIS C.ARL M.
Published: August 2006

Fresh redglobe peaches were defuzzed, treated with fungicide and shrink wrapped individually in polyolefin film. The wrapped and unwrapped fruits were stored at 1°C and 10°C, respectively, for periods up to 50 days. Samples of peaches were tested every week to examine the changes in quality as determined by visual observation, weight loss, titratable acidity, % soluble solids, texture and sensory profiles. Weight loss of fruits was reduced tremendously by shrink wrapping. The appearance, flavor and overall eating quality of the wrapped peaches were found to be better than the control fruits. The shelf life of wrapped peaches was 5–6 weeks at both 1°C and 10°C as opposed to 3–4 weeks at 1°C for the control peaches.
Improvement of Functional Properties of Wheat Gluten and Blood Globin by Complex‐Formation with Soy Lecithin
Authors: MZUTANI R.EIKO , NAKAMURA R.YO
Published: August 2006

To improve the functional properties of wheat gluten or blood globin, a lecithin‐protein complex was prepared by sonicating each protein solution with soy lecithin suspension at pH 3.0. The complex formation of each protein was demonstrated by gel filtration chromatography. Both solubility and emulsifying activities of each protein in the neutral pH region were much improved by complex‐formation with soy lecithin. Soy lecithin‐protein complexes were stable for 4 days storage at 24°C.
Short‐time Breadmaking Systems. A Continuous Mix System
Authors: MANINGAT J.I. , WU J.Y. , HOSENEY R.C. , PONTE J.G.
Published: August 2006

In a continuous mix system an oxidant system of azodicarbonamide (ADA, 15 ppm) and KBrO3 (60 ppm) gave bread with good volume and excellent grain. However, the bread had a tendency to shrink (keyhole) and had a dull crust appearance. Formulation changes (increased sugar and nonfat dried milk) solved the dull crust problem. A response surface methodology study showed that bread with good volume and grain and a reasonable small amount of keyholing could be produced. The best conditions were 5% yeast and an oxidant system of 30 ppm ADA and 60 ppm of KBrO3.
Quality and Mechanical Stability of Pecan Kernels with Different Packaging Protocols
Authors: DULL G.ERALD G. , KAYS S.TANLEY J.
Published: August 2006

Pecans kernels [Carya illinoensis (Koch.) Wang] packaged in polyvinylidenechloride coated cellophane packaging films with low oxygen transmission rates were of acceptable quality after 6 months storage at 24°C and 60% RH. Vacuum packaging maintained color and greatly reduced mechanical damage, but contributed to lower flavor scores. Kernels packaged in films with oxygen transmission rates of 0.02 cc 100 cm‐2 24 hr‐1 or less and 0.16 or greater were not acceptable. Packaging material with a high water vapor transmission rate resulted in a product with significantly reduced moisture content after 6 months storage.
Partition Coefficients of Food Package Printing ink Solvents in Soybean Oil, Chocolate Liquor, and a High Fat Baked Product
Authors: HALEK G.EORGE W. , HATZIDIMITRIU E.FSTRATIOS
Published: August 2006

Partitioning of six printing ink solvents in high fat cookies and in the major fatty components, soybean oil and chocolate liquor, was studied by headspace analyses by gas chromatography. Solvents were ethyl acetate, hexane, isopropanol, methyl cellosolve, methyl ethyl ketone and toluene. The order of solvent partition coefficient magnitude between the target materials and air was soybean oil > chocolate liquor > cookies. Partition coefficients over the range from 1 to 200 ppm solvent in the target materials were constant, although some evidence of deviation at the lowest concentrations was found.
Kinetics of Protein Quality Change in an Extruded Cowpea‐Corn Flour Blend under Varied Steady‐State Storage Conditions
Authors: RINGE M.L. , LOVE M.H.
Published: August 2006

The effect of varied steady‐state storage conditions on the in vitro protein quality of a 70:30 (w/w %) cowpea and corn flour blend was examined. Losses of FDNB‐reactive lysine due to Maillard browning reactions were best described by a first‐order model with rate constants ranging from 8.9 × 10‐3 wk‐1 for storage at 25°C and aw of 0.55 to 25.9 × 10‐3 wk‐1 for storage at 55°C and aw of 0.65. Browning pigment production was best described by a zero‐order model. A linear effect of temperature increase on the rates of lysine loss was observed in the statistical model. Implications for storage of products with similar compositions are discussed.
Seven Factor Response Surface Optimization of a Double‐Stage Lye (NaOH) Peeling Process for Pimiento Peppers
Authors: FLOROS J.OHN D. , CHINNAN M.ANJEET S.
Published: August 2006

A double‐stage lye (NaOH) peeling process involving pretreatment (concentration, c1temperature, T1time, t1), holding time (th), and post‐treatment (C2, T2, t2) was introduced for pimiento peppers (Capsicum annumL. cv. ‘Truhart’). The effect of the seven factors on four responses (unpeeled skin, peeling loss, product yield, and texture) were studied using Response Surface Methodology. Processing times (t1and t2) and lye concentrations (c1and c2) were the most important factors, while processing temperatures (T1and T2) and holding time (th) had no significant effect on the peeling operation. A mild pretreatment of c1≅ 3.2% NaOH for t1= 130 sec combined with a relatively strong post‐treatment of c2≅ 8% NaOH for t2= 60 sec at T1= T2= 84°C and th= 45 sec was found to result in an optimum process. The double‐stage process was more effective than the conventional single‐stage operation.
Ogi Quality of Sorghum Flour Dry‐Milled from Fermented Sorghum Grains
Authors: ADEYEMI I. A.
Published: August 2006

Sorghum flour, dry‐milled from fermented sorghum grains, and ogi samples were evaluated for starch and damaged starch contents, titratable acidity and amylograph pasting viscosity. Reduction in starch content due to fermentation resulted in a corresponding increase in titratable acidity. Fermented sorghum flour, dry‐milled from grains steeped in souring water, had a titratable acidity of 0.77% and an index of gelatinization value of 285 B.U. while wet‐milled ogi had corresponding values of 0.88% and 210 B.U., respectively. Quality parameters in the dry‐milling of fermented grains for ogi manufacture re high‐lighted.
Assessment of Previous Heat Treatment Given to Semi‐Commercially and Commercially Prepared Meat and Poultry Products Using the “APIZYM” System
Authors: TOWNSEND W.E. , BLANKENSHIP L.C.
Published: August 2006

A micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to assess the previous heat treatment given to a variety of meat and poultry products. Filtrates were obtained from 0.9% saline extracts of heat‐ processed product. Results indicated the possibility of using the APIZYM system as a screening procedure for monitoring the adequacy of heat‐treatment of semi‐commercially and commercially prepared products, with the exception of deli‐type roast beef and products where several processing time/ temperature combinations were involved. In these tests, leucine aminopeptidase appeared to be a more sensitive indicator enzyme than the currently used acid phosphatase procedure.
Degradation of Cholesterol in Egg Yolk by Rhodococcus equi No. 23
Authors: AIHARA H. , WATANABE K. , NAKAMURA R.
Published: August 2006

The degradation of egg yolk cholesterol was investigated with Rhodococcus equi No. 23, a strain previously isolated from butter. R. equi No. 23 was inoculated into culture media (10 mL) containing egg yolk at various levels (0.2 to 1.4g) and grown with continuous shaking at 37°C for varying time periods. Egg yolk cholesterol was degraded via 4‐cholesten‐3‐one into nonsteroid compounds with almost no accumulation of steroid intermediates, as detected by thin‐layer chromatography.
Deamidation of Soy Peptides and Proteins by Bacillus circulans Peptidoglutaminase
Authors: HAMADA J.AMEL S. , SHIH F.REDERICK F. , FRANK A.RLEN W. , MARSHALL W.AYNE E.
Published: August 2006

The ability of Bacillus circulans peptidoglutaminase to deamidate soy proteins was investigated. Peptidoglutaminase readily hydrolyzed the γ‐amide of glutamine residues in soy peptides, but its activity toward soy proteins was low (0.4–1.3% deamidation). Molecular size and conformation of soy protein may be critical to enzymatic deamidation. Gel adsorption was used to partially purify the enzyme. Gel eluates exhibited higher acitivty than the cell extract toward soy peptides and all soy proteins but US globulin. The specific activity of the gel eluate toward 7S globulin and a water extract of soy flakes was doubled over the original cell extract.
Photosensitized Lipid Peroxidation in Ground Pork and Turkey
Authors: WHANG K. , PENG I.C.
Published: August 2006

The initiative role of singlet oxygen (1O2) in hydroperoxide production in ground pork and turkey was studied. Ground meats treated with or without various antioxidants and illumination (350 ft‐c, 4°C) were monitored for lipid peroxidation by peroxide value (POV). Ground turkey breast meat developed higher (P < 0.01) POV during illumination than did thigh meat. In both pork and turkey, light exposure resulted in higher (P < 0.01) POV than samples kept in the dark. The prooxidant effect of light was reduced (P < 0.01) by a 1O2 quencher (2,2,6,6‐tetramethy1‐4‐piperidone) in turkey meat, and by another 1O2 quencher (N,N,N′,N′‐tetramethylethylene diamine, TMEDA), a free radical scavenger (butylated hydroxyanisole, BHA) and TMEDA + BHA in pork.
Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long‐term Frozen Storage
Authors: PATEL S.B. , KING A.J. , LEE Y.B.
Published: August 2006

Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture.
Ice Crystal Size Modifications during Frozen Beef Storage
Authors: MARTINO M.N. , ZARITZKY N.E.
Published: August 2006

Studies of ice recrystallization in frozen stored bovine meat were performed at −5°, −10°, −15°, and −20°C over a 5‐month period. A histological technique of isothermal freeze‐substitution was used. Experimental results showed the existence of a limit crystal diameter independent of temperature and initial diameter. A kinetic model for ice recrystallization based on the difference between the mean and the limit curvature of the system satisfactorily fitted the obtained data. An equation to predict theoretically the limit diameter—also applicable to other food systems—was proposed. Significant effects of thermal oscillation on ice crystal sizes were observed. Activation energy of recrystallization was related to protein denaturation and exudate production.
A Diagnostic Test Strip for the Semiquantitative Determination of Trimethylamine in Fish
Authors: WONG K. , BARTLETT F. , GILL T. A.
Published: August 2006

A diagnostic test strip assay for trimethylamine (TMA) was developed for the rapid evaluation of microbiological quality of seafood. The method is based on trimethylamine dehydrogcnase and is specific for TMA. Compounds such as trimethylamine oxide, dimethylamine, monomethylamine, and ammonia did not interfere with the measurement of TMA. The entire procedure required less than 5 min at room temperature. Visual comparison of unknown samples to a set of trimethylamine standards enabled the semiquantitative analysis in the range of 0.2 to 5 μg trimethylamine nitrogen. The method enabled the rapid evaluation of seafood quality and correlated well with the traditional spectrophotometric procedure for the determination of TMA.
Extraction of Lipid and Cholesterol from Fish Muscle with Supercritical Fluids
Authors: HARDARDOTTIR INGIBJORG , KINSELLA JOHN E.
Published: August 2006

Supercritical fluid extraction (SFE) was explored as a method for removing lipids and cholesterol from fish muscle. Selected conditions of extraction pressure, time, temperature and sample size were evaluated for effective removal of lipid and cholesterol. Increasing carbon dioxide (CO2) pressure from 2000 to 5000 psig and the temperature from 40° to 50°C had little effect on the extent of lipid removal. Increasing the extraction time from 3 hr to 9 hr increased lipid removal. Ethanol as an entrainer significantly enhanced lipid extraction at all pressures used. Supercritical carbon dioxide (SCO2) and SCO2 plus ethanol removed 78% and 97% of the lipids and 97% and 99% bf the cholesterol, respectively, from trout muscle. The solubility of the muscle proteins decreased following extraction.
Changes in ω‐3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking
Authors: SUZUKI H. , CHUNG B.S. , ISOBE S. , HAYAKAWA S. , WADA S.
Published: August 2006

The effects of spawning migration and extrusion cooking on o‐3 polyunsaturated fatty acids (PUFAs) in chum salmon muscle were studied. Total lipid content in the muscle of the fish during spawning migration was lower than that during feeding migration. However, the content increased to double those in the raw materials by pretreatment of extrusion cooking. Lipids of muscle and outer layer during spawning migration contained higher percentages of docosahexaenoic acid (22:6) than those during feeding migration. Moreover, PUFAs were not lost by extrusion cooking and its pretreatment. These results suggest that production of foods containing a rich amount of W‐3 PUFAs is possible by extrusion cooking of the muscle of chum salmon during spawning migration.
Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat
Authors: VEJAPHAN WARINDA , HSIEH THOMAS C.‐Y. , WILLIAMS STEPHEN S.
Published: August 2006

The volatile flavor components of boiled red swamp crayfish (Procambarus clarkii) tail meat were characterized by a combination of dynamic headspace concentration on a porous polymer trap, high resolution gas chromatography, mass spectrometry and chromatography‐coupled aroma sniffing evaluation. A total of 70 volatile compounds in many different chemical classes were identified and reported for the first time in crayfish tail meat. Various components gave green grassy, woody, buttery, metallic, or sulfur‐like aroma characteristics. Most of the sensory characteristics of the individual components in the aromagram agreed well with the identification of the chemical structures eluted within the corresponding chromatographic period. However, several pleasant nutty, meaty and salty‐meaty areas in the gas chromatographic aromagram remained unidentified.
Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint‐Paulin Type Cheese
Authors: ALKHALAF WALID , PIARD JEAN‐CHRISTOPHE , EL SODA MORSI , GRIPON JEAN‐CLAUDE , DESMAZEAUD MICHEL , VASSAL LOUIS
Published: August 2006

The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.
Evaluation of Alternative Methods to Increase Calcium Retention in Cottage Cheese Curd
Authors: CRADDOCK M.A. , MORR C.V.
Published: August 2006

The effect of several alternative methods including addition of rennet, addition of carrageenan and use of 2:1 (v/v) preconcentrated skim milk by ultrafiltration (UF) upon calcium retention, yield, composition and sensory properties of dry curd cottage cheese was investigated. Although each of the processing methods resulted in the manufacture of dry curd cottage cheese with different compositions and properties, none of them was satisfactory for increasing calcium retention. Added carrageenan bound additional whey proteins, added rennet interfered with curd syneresis and whey expulsion during cooking and use of UF preconcentrated skim milk resulted in an increase in yield, total solids and protein of the curd.
N‐Nitrosamine Analysis in Beer Using Thermal Desorption Injection Coupled with GC‐TEA
Authors: BILLEDEAU STANLEY M. , MILLER BARBARA J. , THOMPSON HAROLD C.
Published: August 2006

A fast and sensitive method is described for determining a mixture of volatile N‐nitrosamines in beer and other malt products. It consists of direct extraction of the sample with dichloromethane, volume reduction, cleanup by trapping volatiles onto Tenax‐TA, and thermal desorption injection into a capillary gas chromatograph‐thermal energy analyzer. Average recovery of N‐nitrosodimethylamine added to beer ranged from 70 to 81%. N‐Nitrosodimethylamine and N‐nitrosopyrrolidine were detected in 10 samples of various domestic and imported beers analyzed. Total volatile N‐nitrosamine concentrations ranged from 0.03 to 1.10 ppb in beer. Minimum detection limit of the method was 0.01 ppb for N‐nitrosodimethylamine, a 10‐fold increase in sensitivity compared to other similar methods.
Development of a Method for the Quantitative Estimation of Provitamin A Carotenoids in Some Fruits
Authors: PHILIP THOMAS , CHEN TUNG‐SHAN
Published: August 2006

A procedure for the quantitative estimation of provitamin A carotenoids beta‐carotene, cryptoxanthin and cryptoxanthin esters in some fruits using conventional column and high performance liquid chromatography was developed. The provitamin A carotenoids were first separated by column chromatography on alumina prior to furthur separation and quantitation by reversed phase liquid chromatography. The distribution of provitamin A carotenoids in fruits varied. Among the provitamin A rich fruits, apricot, mango, and cantaloupe contained essentially beta‐carotene whereas cryptoxanthin accounted for nearly half the total carotenoids in papaya, persimmon, and tangerine. Peach, red bell papper, oranges and red grapefruits were intermediate in their provitamin A content while tomato, yellow bell pepper, pineapple and watermelon were poor sources. Cryptoxanthin occurred acylated with C8 to C18 saturated fatty acids in the fruits analyzed.
Oxidation of Grape Juice Phenolic Compounds in Model Solutions
Authors: CHEYNIER V. , OWE C. , RIGAUD J.
Published: August 2006

Oxidation of caftaric acid, catechin, epicatechin, epicatechin gallate, procyanidins B1 to B4 and 2‐S‐glutathionyl caftaric acid (GRP) in grape must‐like model solutions containing grape polyphenoloxidase was monitored by HPLC. Caftaric acid was degraded faster than catechin, epicatechin, and epicatechin gallate. Procyanidins and GRP were oxidized very slowly when incubated alone with the enzyme. Oxidation of two‐component mixtures in the presence of polyphenoloxidase was studied. Caftaric acid induced coupled oxidation of other compounds. The order of redox potentials was determined. Oxidation of catechin‐caftaric acid mixtures was studied, and the oxygen consumption measured. A reaction sequence including enzymatic oxidation, coupled oxidations and the formation of caftaric acid and catechin copolymers was proposed.
A Comparison of CIE (1976) L*a*b* Values Obtained from Two Different Instruments on Several Food Commodities
Authors: BAARDSETH P. , SKREDE G. , NAES T. , THOMASSEN M. S. , IVERSEN A. , KAABER L.
Published: August 2006

The relationships between CIE (1976) L*a*b* color parameters from a Hunter LabScan II Sphere Spectrocolorimeter and two Minolta Chroma Meters were evaluated. Jams, yoghurts with jam, salami‐type dry sausages, raw cauliflowers, mashed and raw potatoes and various color standards were used as samples. The numerical values of the color parameters depended upon the instrument used. The relationships between the color parameters could be described by linear regressions which were specific for each type of food except for mashed potatoes and cauliflower. Best predictions of color parameters from one instrument to another were obtained with the most homogenious types of food.
Evaluation of Several Methods for Estimation of the Total Activity of Potato Polyphenol Oxidase
Authors: HSU A.F. , THOMAS C.E. , BRAUER D.
Published: August 2006

Several methods of preparing homogenates from potato tuber for estimating the total activity of polyphenol oxidase (PPO) were compared. To remove endogenous phenols that may inhibit PPO, homogenates were either treated with polyvinylpyrrolidone (PVPP) or subjected to extensive dialysis, ammonium sulfate or acetone precipitation or Sephadex G‐25 chromatography. The G‐25 gel filtration method was superior in removing phenolic compounds and in retaining PPO activity. Using this chromatographic method, the tubers of Russet‐Burbank cultivar were found to contain highest PPO activity followed by Russett and then Atlantic cultivars.
Studies on Popping of Popcorn in a Microwave Oven
Authors: LIN Y. E. , ANANTHESWARAN R. C.
Published: August 2006

The popping performances of five different varieties of popcorn with moisture contents ranging from 8–18% w.b. were studied using a Litton microwave oven. Each variety was found to have different optimum moisture contents for maximum expansion volume and for minimum unpopped kernel ratio. In one variety (M‐045) the expansion volume correlated with the size of the kernels. Long term frozen storage increased the popped volume in comparison with storage at room temperature. The effect of salt and oil on the popping performance of popcorn was complex. The presence of any surface damage on the kernels decreased the expansion volume significantly.
Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis
Authors: CHOW EDWARD T. S. , WEI L. S. , DEVOR RICHARD E. , STEINBERG M. P.
Published: August 2006

The performance of Illinois Soybean Beverage in a whipped topping model system was demonstrated by using Response Surface Methodology. The desired foam characteristics were obtained with numerous ingredient combinations. The soybean cell wall materials were functionally similar to CMC‐coated microcrystalline cellulose and significantly improved whipped topping stability. Partial removal of the cell wall particles to 0.3% improved overrun and stiffness, yet maintained satisfactory stability. These particles were compared with Avicel and soy fiber concentrate; the results indicated that the larger the particles, the less their effect on overrun and stiffness.
Effect of Condensed Tannins in the Analysis of Dietary Fiber in Carob Pods
Authors: SAURA‐CALIXTO F.
Published: August 2006

Insoluble and soluble dietary fiber (IDF and SDF) determined gravimetrically from ripe carob pods after enzymatic treatments, were 32.6% and 6.8%, on dry matter basis. About 50% of the weight of the DF residues corresponded to tannins and protein, because of protease inhibition, and protein‐tannin complexes prevented the removal of these constituents in carobs. Nonstarch polysaccharides (14.7% dry weight) and composition were determined by GLC analysis in acid hydroly‐sates of samples. The results were discussed showing that the content of DF obtained by enzymatic procedures, including the suggested AOAC method, may be overestimated because of the presence of condensed tannins.
Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu
Authors: ZEE JOHN A. , BOUDREAU ARMAND , BOURGEOIS MARGUERITE , BRETON RENEE
Published: August 2006

Chemical composition and antinutritional factors in soy and faba beans and tofus produced thereof were evaluated. Both bean curds had higher protein contents (55.7 and 82.0% dry basis for soy and faba bean curds, respectively) than the corresponding raw beans. Tofu made from faba bean (FBT) contained only 1.5% total lipids (dry basis) compared to 34.4% in soybean tofu (SBT). Antinutritional and flatulence factors were much lower in FBT. Favism factors were not examined. In vitro studies showed that SBT and FBT are comparable in terms of digestibility and amino acid availability.
Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour
Authors: ABBEY B. W. , IBEH G. O.
Published: August 2006

The functional properties, gelation, water and oil absorption, emulsification, foaming and protein solubility of raw and heat processed cowpea flour were determined. The effects of pH and NaCl concentration on some of these functional properties were also investigated. Protein solubility vs pH profile showed minimal solubility at pH 4. Water and oil absorption capacities of raw flour were 2.4 g/g and 2.9 g/g, respectively, while heat processed flour gave 3.6 g/g and 3.2 g/g, respectively. Addition of NaCl up to 0.4% improved the emulsification capacity of raw flour while a decrease was observed in the heat processed flour after 0.2%. Least gelation concentration of raw flour was found to be 16% and heat processed flour, 18%.
Changes in Oligosaccharide Content, Enzyme Activities and Dry Matter during Controlled Germination of Cowpeas (Vigna Unguiculata)
Authors: NNANNA I. A. , PHILLIPS R. D.
Published: August 2006

Cowpeas were germinated at 25, 30, and 35°C for 12, 24, 48, and 72 hr. Stachyose disappeared after 48 hr germination at 30°C while 85 and 95% reductions occurred at 35°C for 48 and 72 hr. respectively. Total oligosaccharide reduction was significantly greater at 30°C than at 25°C. Protease and amylase activities and rootlet development were minimal after 24 hr germination but increased thereafter. Anerobic incubation was ineffective in furthering reduction of olicosaccharides in seeds germinated at 25 or at 30°C for 12 or 24 hr. Total protein and carbohydrate contents were relatively unaffected.
Twin‐Screw Extrusion as a Continuous Pretreatment Process for the Enzymatic Hydrolysis of Cassava
Authors: DARNOKO  , ARTZ WILLIAM E.
Published: August 2006

Twin‐screw extrusion was evaluated as a pretreatment for the enzymatic hydrolysis of cassava starch to glucose. Extrusion temperature and pH affected the key parameters associated with the enzymatic hydrolysis of starch such as the water solubility index, the water absorption index, the apparent viscosity, and the susceptibility of the extruded starch to glucoamylase. The glucose concentration of extruded and enzyme‐hydrolyzed cassava starch was approximately 5% greater than that of acid‐liquefied and enzyme‐hydrolyzed cassava starch.
Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli
Authors: MESTRES C. , COLONNA P. , BULEON A.
Published: August 2006

Starchy networks within mungbean starch vermicelli and rice flour noodles are characterized by differential scanning calorimetry, X‐ray diffraction, mild acid hydrolysis, and gel permeation studies. In these products, native starch structures disappeared but new crystalline organizations were found. An amylopectin‐based crystallinity was evident from its B‐type diffraction pattern, melting endotherm at 50°C and high susceptibility towards mild acid hydrolysis. In addition, amylose‐based structures were present either in the complexed form (V‐type) in rice flour noodles, or in the retrograded form (B‐type) in both pasta‐like products. These latter crystallites were highly resistant towards mild acid hydrolysis and melted at high temperatures. Both glutenfree pasta‐like products exhibited good cooking behavior which can be attributed to these amylose networks.
Thin Layer Drying of Pigeon Pea
Authors: SHEPHERD H. , BHARDWAJ R.K.
Published: August 2006

Semi‐theoretical and empirical models were examined to test their applicability to describe the thin‐layer drying characteristics of whole pigeon pea. The Page and single‐term diffusion equations were found simple and adequate for describing the drying behavior of the grain. The diffusion model with several terms matched the observed data closely over the entire drying period. The drying parameters of pigeon pea were a function of temperature and might be related by an Arrhenius‐type equation. The drying behavior of pigeon pea consisted of two periods and the drying rate plot was similar to that of other food grains.
Effect of Ether Extracts from Condensed Wood Smokes on the Growth of Aeromonas hydrophila and Staphylococcus aureus
Authors: SOFOS J.N. , MAGA J.A. , BOYLE D.L.
Published: August 2006

Ether extracts of smoke condensates (“liquid smokes”) from 20 different woods were screened for antimicrobial activity. Testing was done in trypticase soy broth of pH values in the range of 5.78–6.81 against three strains each of Aeromonas hydrophila (ATCC 7965, K1414, BW37) and Staphylococcus aureus (ATCC 12600, LP, S6) incubated at 35°C. There was variation in inhibition of growth among types of liquid smoke, species, and strains of microorganisms tested. Staphylococcus aureus was generally more sensitive to inhibition than A. hydrophila strains. The most inhibitory liquid smoke was derived from the sapwood of douglas fir. Other inhibitory liquid smokes were from birch, southern yellow pine, and aspen. The least inhibitory liquid smokes were derived from lodge pole pine and mesquite woods.
Stability of Iron (III) Chelates of Nutritional Interest
Authors: GALDI M. , VALENCIA M.E.
Published: August 2006

Stability parameters and stoichiometry of some Iron (III) chelates of nutritional interest were assessed in model systems at various pH values (2–7). Logarithms of stability constant value (log K), calculated for casein, egg yolk, soy isolate protein and phosphoserine ranged from 3.5 to 6.0. Values obtained for bovine serum albumin, and ascorbic, citric, and lactobionic acid chelates were 3.1 to 4.8, while log K values were 5.6 to 10.0 for glycine and 5.8 to 24.0 for EDTA. Bimolecular complexes were contributory at neutral pH values for glycine, citric, and lactobionic acids.
Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil
Authors: MISTRY BEHROZE S. , MIN DAVID B.
Published: August 2006

Effects of 0, 0.25 and 0.5% monostearin, distearin, monolinolein or dilinolein on the oxidative stability of soybean oil were studied by measuring oxygen in the headspace of oil bottles by gas chromatography. As the levels of the monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased. The control sample (0%) was significantly different from the samples containing monostearin, distearin, monolinolein or dilinolein at α=0.05. All these mono‐ and di‐glycerides acted as prooxidants in soybean oil.
Enrichment of Aldehydes and Ketones in Sherry
Authors: CABEZUDO M.D. , ALMY J.
Published: August 2006

An enrichment technique for aldehydes and ketones using Girard's reagent T was used on Oloroso sherry. The gas chromatogram for the enriched extract was relatively simple and showed peaks that were obscured in the chromatogram of the unenriched extract. As a result, 2‐acetofuran, 5 methylfurfural, acetophenone, 2‐thiophenecarboxal‐dehyde, α‐methylcinnamaldehyde, and cinnamaldehyde were identified in sherry for the first time. The enrichment process was carried out at temperatures lower than 35°C.
Quantification of Some Volatile Aromatic Compounds of Apricot by Adding Standards
Authors: GUICHARD ELISABETH
Published: August 2006

The quantification of twelve volatile aromatic compounds of apricot was realized by adding known amounts of pure compounds directly in the slurry before analysis by vacuum distillation and gas chromatography. This method was compared with the classical technique using an internal standard and was applied to two different apricot cultivars. Large differences were observed between the amounts of volatiles calculated by the two methods. They are due to the differences between the extraction coefficients of the quantified compounds and to the retentions of volatiles on nonvolatile compounds, which may vary according to the polarity.
Effect of Sodium Salts and Added Water on Color of Dark Meat Turkey Patties Subjected to Long‐term Storage
Authors: KING A. J. , PATEL S. B.
Published: August 2006

Patties from a Control (all meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 24 wk, broiled, and analyzed for color attributes. Treated patties had lighter exterior surfaces with reduced redness and increased yellowness. The opposite effects were observed for the interior of patties. Treatment II had elevated values for internal yellowness as compared to Treatment I. Storage caused an increase in both external and internal color values. Sensory scores indicated that internal redness of treated patties was greater than that of the Control but gradually decreased during storage.
Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity
Authors: CERRUITI PATRICIA , AIXAMORA STELLA M. , CHIRIFE J.
Published: August 2006

The presence of 100 ppm of potassium sorbate caused significant increases in the rate of inactivation of S. cerevisiae suspended in distilled water at pH adjusted to 3.0 and heated at SOX or 55°C. The addition of sugars (glucose or sucrose) to water activity 0.95 decreased the lethal effects of sorbate mainly when glucose was the sugar added to the heating medium. It was found, however, that a mixture of 50 ppm of sorbate and 50 ppm of sulfur dioxide acted synergistically with heat to rapidly inactivate the yeast during heating even in the presence of glucose.
Correlation Between Lipid Peroxidation and Phospholipid Hydrolysis in Frozen Fish Muscle
Authors: HAN T.J. , LISTON J.
Published: August 2006

The effect of EDTA and KCN on the course of phospholipid hydrolysis and peroxidation in minced trout muscle was tested during storage at −10°C. EDTA had no significant effect on either process but KCN caused a significant reduction in phospholipid hydrolysis as measured by lysophosphatidylcholine. The addition of ferric ion increased both lipid peroxidation and lipid hydrolysis, providing support for the hypothesis that these processes were linked in fish muscle.
Melting Behavior of Gels Prepared from Isolated Subunits of Collagen
Authors: TAKAHASHI KOJI , SHIRAI KUNIO , WADA KEIZO
Published: August 2006

Acid‐soluble collagen (ASC) was prepared from fresh pigskin corium, and denatured under mild conditions to obtain a mixture of parent gelatins. The mixture was precipitated with ammonium sulfate and preliminarily fractionated into four fractions by step‐wise redissolution in ammonium sulfate solutions of decreasing concentration. From these fractions, substantially pure α1, α2, β11, and β12 peptide chains could be obtained by CM‐cellulose ion‐exchange chromatography. Differential scanning calorimetry (DSC) of the melting process of these peptide gels demonstrated that the thermal stability of α2‐gel was very much lower than that of α1‐gel.
An Integrated Quantitative Correlation of Textural Profiles of Fish
Authors: HATAE KEIKO , YOSHIMATSU FUJIKO , MATSUMOTO JUICHIRO J.
Published: August 2006

The textural properties of cooked muscle of five fish species, skipjack, flying fish, common horse mackerel, plaice and channel rock fish, were evaluated by a consumer panel. The data thus obtained were analyzed by a Multivariate Analysis Method, using quantitative categories, which normally would be considered qualitative. Although an analysis of the data of the five species as singular components of the total proved unsuccessful, satisfactory discrimination was attained by comparing correlation ratios of the data of each pairing of the fish species, each species paired against the other. Based on these ratios, an integrated correlation indicating the textural profile differences between the totality of five fish species by means of a multidimensional diagram was determined.
Rheological Properties of Fresh and Frozen Chum Salmon Eggs With and Without Treatment by Cryoprotectants
Authors: CRAIG C.L. , POWRIE W.D.
Published: August 2006

Chum salmon eggs from six batches of ovaries were subjected to flat plate compression loading to determine the membrane strength. The intact eggs withstood compression forces of between 0.47 to 1.22 newtons. The membrane rupture energy ranged from 2.36 to 7.99 (x 10‐4) joules. After freezing fresh eggs at ‐10°C for 7 days, the average membrane rupture energy upon thawing was 46% less than that for fresh eggs. The apparent viscosities of fresh and frozen‐thawed yolk of chum eggs were similar, and it may be concluded that yolk proteins were not cryodamaged. Sodium chloride was found to be the most effective cryoprotective agent for the prevention of membrane cryodamage.
Growth of Pathogenic Bacteria on Imitation Crab
Authors: YOON IN HEE , MATCHES JACK R.
Published: August 2006

Food poisoning bacteria, Staphylococcus aureus, Salmonella, Yersinia enterocolitica and Aeromonas hydrophila, were inoculated onto imitation crablegs and flaked crab. Inoculated samples were incubated at 0°C, 5°C, 10°C, and 15°C. Staphylococcus, Salmonella, and Aeromonas increased at 15°C and 10°C. but not at the two lower temperatures. Yersinia grew at the four temperatures tested. The rapid growth at these temperatures clearly indicated that the pathogens could be potential hazards if the products were contaminated and subjected to temperature abuse after leaving the processing plants.
Evaluation of Fresh Vacuum‐Packaged Beef Steaks Coated with an Acetylated Monoglyceride
Authors: KEETON J.T. , LEU R. , VANDERZANT C. , BOHAC J.J. , GRIFFIN D.B. , SAVELL J.W. , CROSS H.R.
Published: August 2006

Fresh beef loin steaks were coated with 3% (w/w) acetylated monoglyceride (DFG), vacuum‐packaged and held at 2 ± 2°C for weekly evaluation during a 49‐day storage period. When compared to control steaks, DFG had little effect on lean color, surface discoloration, overall appearance, moisture, pH, and sensory characteristics. DFG maintained an acceptable fat color longer and tended to reduce purge and microbial counts (aerobic, APT, and coliform) during storage. After 49 days, Lactobacillus cellobiosis was the dominant microorganism on treated and control steaks. The uncharacteristic aroma, oily coating and cost of application might outweigh the benefits derived from the use of DFG as an edible coating on steaks.
Lipid Oxidation in Ground Beef Patties as Affected by Time‐Temperature and Product Packaging Parameters
Authors: BHATTACHARYA M. , HANNA M.A. , MANDIGO R.W.
Published: August 2006

Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum‐packaged), freezer storage temperature (‐12.2°, ‐23.3° or ‐34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at ‐ 12.2°C had higher TBA values than those stored at ‐23.3°C or ‐34.4°C but cooked sample TBA values showed no dependence on storage temperature.
Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks
Authors: HOELSCHER LISA M. , SAVELL J.W. , SMITH S.B. , CROSS H.R.
Published: August 2006

Subcellular distribution of cholesterol (membrane versus storage components) within muscle and adipose tissue of raw and cooked beef longissimus steaks from three quality grades and three subcutaneous fat trim levels was determined. In muscle tissue, 60–80% of total cholesterol was located in the membrane component while the storage component contained 20–40%. In adipose tissue, the membrane fraction contained 8–12% of total cholesterol while the storage fraction contained 88–92%. Cooking caused a significant change in cholesterol distribution between membrane and storage sites of adipose tissue. Quality grade affected (P < 0.05) subcellular distribution of cholesterol within muscle tissue, while subcutaneous fat trim level affected (P < 0.05) cholesterol distribution within adipose tissue.
Effect of Selected Sodium and Potassium Salts on TBA Values of Dark Meat Turkey Patties
Authors: KING A.J. , EARL L.A.
Published: August 2006

Thiobarbituric acid (TBA) values were determined on stored, uncooked and cooked patties containing dark ground turkey meat and selected sodium and potassium salts. No clear association between pH of slurries made from patties and TBA values was observed. Factor analysis showed significant (P < 0.05) main effects due to formulation, heating, storage and day of test and significant (P < 0.05) interactions for heating x storage, heating x day, heating x formulation, heating x storage x formulation, storage x day and storage x formulation. Results indicated that polyphosphates added alone were effective in retarding lipid oxidation in cooked products. There was no synergistic effect of polyphosphates combined with NaCl.
Lactose Hydrolysis in Ultrafiltration‐Treated Cottage Cheese Whey with Various Whey Protein Concentrations
Authors: SHETH H. , JELEN P. , SHAH N.
Published: August 2006

Lactose hydrolysis by soluble Aspergillus oryzaeβ‐galactosidase was studied in (a) ultrafiltration (UF) permeate containing varying concentrations of isolated β‐lactoglobulin or serum albumin; (b) UF retentate at four protein levels; and (c) cottage cheese whey during the UF treatment in an Amicon stirred cell unit. The rate and extent of lactose hydrolysis achieved in all the conditions studied was independent of protein concentration in the whey preparations used. After 6 hr of the simultaneous UF‐lactose hydrolysis process at room temperature, similar hydrolysis level was achieved in the retentate as in the batch hydrolysis process. The average degree of hydrolysis in the permeate was 52.6%. The retentate added to milk at room temperature hydrolysed 93% of the lactose in 15 hr.
Changes in the Vitamin B‐6 Content in Potatoes During Storage
Authors: ADDO CONSTANT , AUGUSTIN JORG
Published: August 2006

The nature of the repeatedly reported increase of vitamin B‐6 in Russet Burbank potatoes stored for 30 days and 9 months was investigated. Potatoes contained pyridoxine, pyridoxamine, pyridoxal phosphate, and a pyridoxine glucoside. While pyridoxamine and pyridoxal phosphate concentrations remained unchanged, there was a sharp increase in pyridoxine glucoside during storage indicating a possible synthesis of vitamin B‐6 during storage. In general, good agreement existed between the data generated by microbial analysis and those obtained by the HPLC method.
Modeling the Kinetics of Cooking and Precooking Potatoes
Authors: KOZEMPEL MICHAEL F.
Published: August 2006

This research investigated the kinetics of cooking potatoes over the temperature range in which starch gelatinizes. A back extrusion texture test was used to measure cookedness. By correlating the data with that of other researchers using different texture tests and potato varieties, we present a unified model of cooking which is first order, independent of variety, and applies to both cooking and gelatinization over the temperature range of 74°C to 100°C.
Influence of Processing on Physical Form of Beans and on Intestinal Fermentation
Authors: FLEMING S.E. , FITCH M.D. , STANLEY D.W.
Published: August 2006

Three red kidney bean‐containing diets and one fiber‐free diet were fed to five Yucatan miniature swine to evaluate the influence of the physical form of a high‐fiber food on fermentation in the gut. Beans were processed by three techniques prior to cooking: the conventional soak and autoclave procedure, a wet‐milling technique, and a dry‐milling technique. Breath gases were collected from the animals and the concentrations of hydrogen and methane were determined to assess intestinal fermentation. Even though differences among the three bean preparations could be detected microscopically, these differences were not reflected in the physiological measurements since the extent of fermentation was similar for the three bean diets.