bluuebunny/crossref_metadata_2025 huggingface dataset:
Recovery of Citrus Cloud from Aqueous Peel Extract by Microfiltration
Authors: SHOMER ILAN , MERIN UZI
Published: August 2006

Microfiltration of reconsituted aqueous peel extract resulted in linear flux decline with time. Feed stream of reconstituted peel extract does not foul the membrane and flux decline is due solely to increased retentate viscosity. Cloud was concentrated up to 6.3% of washed dry matter, compared with 1.5% achieved by vacuum heat concentration. Permeate was at constant low viscosity during filtration experiment, free of insolubles, and crystal clear. Soluble sugars do not contribute to fouling gel layer; their permeation flux is constant, and is only a function of viscosity. Soluble high‐molecular‐weight polymers, such as pectins, cause membrane fouling and flux depression. Fluxes for soluble constituents, sucrose and pectin, were higher than those of reconstituted peel extract with similar viscosity.
A Comparison Between Ovalbumin Gels Formed by Heat and by Guanidinium Hydrochloride Denaturation
Authors: EGELANDSDAL B.
Published: August 2006

Ovalbumin was denatured by heat or by addition of 6M guanidinium hydrochloride (GuHCl) at pH 2.5. Denaturation by heat led to immediate gel formation whereas denaturation by GuHCl yielded gels only after subsequent removal of the denaturant. The two types of gels formed were compared by using texture measurements. Chemically denatured molecules had the largest hydrodynamic volume and also formed the hardest gels (protein concentration: 6% w/v). This difference in gel hardness was, however, much enhanced if the denaturant was slowly removed from the protein solution. Hence, the rate of gel formation appears to be of greater consequence than the degree of protein unfolding for the hardness of the gels formed.
Color Codes for Paired Preference and Hedonic Testing
Authors: BECKMAN KAREN J. , IV EDGAR CHAMBERS , GNAGI M. MICHELE
Published: August 2006

The use of color as a product coding device for consumer sensory testing was studied. Simple paired preference and hedonic tests were conducted using eight brightly colored, 2‐inch round labels on a carbonated lemon‐lime beverage packaged in 12‐oz aluminum cans. We concluded that little or no bias exists for the eight colors when used in paired preference tests. For hedonic testing, an order/color bias was noted for some pairs of colors. With appropriate order balancing those effects can be understood and reduced. Therefore, color coding is a valid technique that can be used for consumer sensory testing.
Bioavailability of Zinc and Iron from Mature Winged Bean Seed Flour
Authors: HETTIARACHCHY NAVAM S. , ERDMAN JOHN W.
Published: August 2006

The relative bioavailability of zinc and iron from mature winged bean (Psophocarpus tetragonolobus) flour was determined utilizing standard rat bioassay procedures. Weight gain of rats after 21 days and total bone (tibia) zinc resulting from zinc addition to the standard diet as zinc carbonate or from zinc endogenous to winged bean flour were compared. The relative bioavailability of winged bean zinc was calculated to be 85% (P < 0.05) and 93% (N.S.) when weight gain and log tibia zinc were the criteria of evaluation. The results of the hemoglobin repletion assay indicated that iron from winged bean was 89% (N.S.) as bioavailable iron from ferrous sulfate.
Fate of Chlorine During Flour Chlorination
Authors: WEI C. I. , GHANBARI H. A. , WHEELER W. B. , KIRK J. R.
Published: August 2006

Unbleached flour (pH 5.8) was treated with 36Cl2 (g) in a closed‐system flour chlorinator to pH levels of 5.25, 4.41, and 4.01. Of the total active Cl2 generated (12.38, 20.71 and 28.17 mg, respectively), 98.6–99.6% was shown to react with the flour. Only 0.35–1.37% was recovered in NaOH traps. Extraction of the treated flour with chloroform showed that 27.0–33.7% of the total 36Cl was incorporated into flour lipids, of which 31.2–39.1% of the radioactivity went to nonpolar lipids and 60.9–68.8% to polar lipids. The water‐insoluble and water‐soluble fractions of defatted flour contained 17.9–21.4% and 2.1–4.7% of the total 36Cl, respectively. The remaining 36Cl (40.3–49.1%) was present as 36Cl‐.
A New Mapping Super‐Simplex Optimization for Food Product and Process Development
Authors: NAKAI S. , KOIDE K. , EUGSTER K.
Published: August 2006

Graphic illustration of response surface is difficult to carry out for cases with more than two factors as the graphs are of higher orders than three dimensions. An approximation was made by dividing the level values of each factor into four groups of equal intervals, and then the response values plotted were linked to each other when all other factor levels were “in the same groups” of experimental conditions, instead of “under the same conditions” in the case of two or three dimensional graphics. When applied to mathematical models, this new mapping simplex optimization significantly (p < 0.01) reduced the number of experiments required for reaching the optimum as compared to the Morgan‐Deming simplex optimization. Most experiments on food analysis and processing have been optimized within 25 – 35 iterative experiments depending on the number of factors. Computer‐directed optimization in conjunction with the mapping technique followed by a simultaneous shift of factor levels greatly facilitated research supervision.
Measurement of Oxidation‐Related Changes in Proteins of Freeze‐Dried Meats
Authors: NAKHOST Z. , KAREL M.
Published: August 2006

A new methodology for detection of lipid oxidation in freeze‐dried meats, using myoglobin, has been developed. Fresh, cold beef was ground, freeze‐dried and stored aerobically at 37°C. Samples, taken at different time intervals, were reconstituted and “meat extract” obtained. Extent of myoglobin insolubilization was determined by absorbance intensity at isobestic point (525 nm). Oxidation of oxymyoglobin to metmyoglobin in meat extract was quantified by measuring α peak intensity of metmyoglobin at 630 nm. Myoglobin polymerization was determined by isolation of myoglobin dimers and monomers from meat extract using gel filtration chromatography. Dimer/monomer ratio was calculated from Soret band absorption intensity at 409 – 415 nm. The three myoglobin‐based oxidative indicators correlate well with each other and can be used to detect extent of lipid oxidation in freeze‐dried meat products.
Proximate Composition, Cholesterol, and Calcium Content in Mechanically Separated Fish Flesh From Three Species of the Gadidae Family
Authors: KRZYNOWEK JUDITH , PETON DENISE , WIGGIN KATE
Published: August 2006

Minced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of calcium (about 0.11%) over levels found in filleted flesh (0.03%). Hand scaling prior to mincing brought the calcium content close to levels found in skinless fillets. The minced flesh for all species had the following ranges of values for proximate composition expressed as percent of wet weight: protein, 14–17%; fat, 0.4–2.0%; moisture, 81–84%; ash, 0.5–1.9%.
Life Cycle of Canned Tomato Paste: Correlation Between Sensory and Instrumental Testing Methods
Authors: ECKERLE JEAN R. , HARVEY CHARLOTTE D. , CHEN TUNG‐SHAN
Published: August 2006

Canned tomato paste was examined to determine its life cycle. Life cycle information can be used to predict the shelf‐life of the product. The product was stored at 45, 37.8, 29.4, 22.2, and 3.3°C for up to 3 yr. The product was analyzed by two sensory testing methods (hedonic evaluations and descriptive profile analysis) and three instrumental testing methods (serum color, hydroxymethylfurfural content and colorimeter values). Two separate studies were conducted to check the repeatability of the data. Correlations were established between the sensory and instrumental methods. The product had a Q10 of 3.8 with a shelf‐life of 38 months at 25°C and an Ea (activation energy) of 23 Kcal/mole, as determined by the descriptive profile analysis.
Effect of Ascorbic Acid on Color of Jellies
Authors: FREEDMAN L. , FRANCIS F. J.
Published: August 2006

Jellies, prepared from strawberry, blackberry, apple and orange juice, were fortified with ascorbic acid at 0, 35, and 70 mg/100 mL. After storage at room temperature, the jellies were sampled at intervals up to 32 wk for color measurement. The ascorbic acid did produce lighter products as shown by higher Hunter L values. The hues were shifted towards the yellow as shown by higher theta values. The ascorbic acid was well retained in the jellies. Whether the lightness and hue changes are desirable is probably a matter of individual preference.
Use of Glandless Cottonseed and Sunflower Seed Products in Batter/Breading for Fried Beef Patties
Authors: RHEE KI SOON
Published: August 2006

This study indicates that defatted glandless cottonseed flour (GCF) 01 sunflower seed protein isolate (SI) incorporated in the batter/breading system can impart their antioxidant effect to the meat of fried beef patties. Coarsely ground lean beef patties were coated consecutively with dry ingredient (wheat flour for control and 1:1 mixture of wheat flour‐GCF or wheat flour‐SI for experimental samples), batter made of 1 part of dry ingredient and 2 parts of water, and finally dry ingredient. Ground beef and dry ingredients each contained 1% salt. Use of GCF or SI in the coating mixes greatly reduced the thiobarbituric acid values of the meat when the coated patties were fried and stored at 4°C for 5 days.
Starch Digestibility as Affected by Polyphenols and Phytic Acid
Authors: THOMPSON LILIAN U. , YOON JANE H.
Published: August 2006

The rate of wheat starch digestibility in the presence or absence of polyphenols (catechin or tannic acid) and/or phytic acid at concentrations found in legumes was determined in an in vitro dialysis system. Addition of tannic acid and phytic acid reduced the starch digestibility 13 and 60% respectively, at 5 hr. Combined tannic and phytic acid reduced the digestibility at a level (63%) which did not differ significantly from that with only phytic acid. Catechin had no significant effect on rate of starch digestibility.
Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
Authors: LEE C. M. , TOLEDO R. T.
Published: August 2006

The shelf life and quality of mullet (Mugil spp.) caught off the Southeast Atlantic coast were evaluated during storage at subzero temperature (‐2°C) either unpackaged or vacuum packed in iolon film. Subzero temperature was maintained by storing fish in either 2% NaCl‐ or 7% propylene glycol‐ice. Shelf life of fish stored in ‐2°C ice was 10 days, compared to 7 days for the fish stored in 0°C ice. Extension of shelf life was attributed to delayed microbial growth and slow biochemical changes. Structural changes due to ice crystals at subzero temperature storage appeared to be minor compared to those which occurred during freezing at ‐20°C as revealed by microscopic examination. The minor structural changes along with insignificant biochemical changes resulted in products having acceptable eating quality for 10 days.
Sorption Isotherms and Drying Rates of Jerusalem Artichoke (Helianthus tuberosus L.)
Authors: MAZZA G.
Published: August 2006

Moisture sorption properties and drying behavior of Jerusalem artichoke roots were investigated. Sorption isotherms of dehydrated and freeze‐dried material, its water insoluble components, fructose, glucose and sucrose were determined at 10, 25 and/or 40°C. Adsorption‐desorption isotherms indicated a combination of sorption by soluble sugars, in the crystalline, amorphous and aqueous solution state, and sorption by polymeric material such as cellulose, inulin and protein. In drying experiments conducted at 50, 65, 80, and 95°C, and also at 65°C and four air velocities and four bed depths, it was found that temperature and drier load conditions are of critical importance to drying behavior, drying time and finished product color. Increasing the air velocity from 2.0 to 4.2 m/set, at a temperature of 65°C and a bed depth of 10.5 cm, did not change the rate for drying 1 cm cubes.
Quality and Maturity Indices for Postharvest Handling of Southern peas
Authors: SHEWFELT R. L.
Published: August 2006

Purple hull pinkeye southern peas were harvested at three levels of maturity, shelled and stored at three temperatures (1, 5, and 20°C). Samples were evaluated at three storage intervals (1, 4 and 7 days) using 11 different indicators of quality. Alcohol insoluble solids and total solids measurements were most closely related to maturity differences. Derived instrumental color functions (AH and AE), pH, total acidity, and % green peas were the quality indices providing the best separation of the effects of maturity and storage. Instrumental color values were more ciosely correlated to changes in % green peas than total chlorophyll concentration. The proposed indices provide the means for a unified study of quality changes in sourthern peas during all stages of postharvest handling.
Biomass and Patulin Production by Byssochlamys nivea in Apple Juice as Affected by Sorbate, Benzoate, SO2 and Temperature
Authors: ROLAND J. O. , BEUCHAT L. R.
Published: August 2006

The effects of potassium sorbate, sodium benzoate, SO2 and incubation temperature on biomass and patulin production by Byssochlamys nivea in apple juice were determined. Growth at 21, 30 and 37°C over a 25‐day incubation period was significantly retarded by 75 ppm SO2, 150 ppm potassium sorbate and 500 ppm sodium benzoate. Biomass accumulated to approximately 500 mg/100 ml in control samples of apple juice. Patulin was produced in the highest concentrations at 21°C after 20 days incubation. After reaching a maximum concentration at 30 and 37°C, a rapid decline in patulin content was observed. Patulin production was also observed at 12°C. On the basis of concentration, SO2 had the most significant effect on the rate of biomass and patulin production by B. nivea followed by potassium sorbate and sodium benzoate, respectively.
Effect of Processing Factors on Some Properties of Melon Seed Flour
Authors: KING R. D. , ONUORA J. O.
Published: August 2006

The effects of dry and moist heat on the solubility of the nitrogenous constituents and emulsifying activity of melon seed (Colocynthis citrullus Linn) flour were examined. A factorial experiment was then used to study the effects of temperature, moisture content, time of heating and pH on total soluble solids and the effects of temperature, moisture content and time of heating on color development by the flour. In each case a response function was fitted to the data; these were then used to examine the action of these variables on the two responses.
Chemical Detection of Mold in Processed Foods
Authors: COUSIN M. A. , ZEIDLER C. S. , NELSON P. E.
Published: August 2006

Alternaria alternata, A. solani, Colletotrichum coccodes, Fusarium oxysporum, Geotrichum candidum, Rhizopus stolonifer and Drosophila flies were added to tomato and fruit purees and nectars at 0.1 ‐ 10 mg (dry weight)/2g sample, hydrolyzed at 121°C in potassium hydroxide (KOH) and analyzed colorimetrically for glucosamine. Glucosamine varied with product, quantity of mycelium, hydrolysis time, KOH concentration, age (older cultures gave highest values), and mold species (R. stolonifer gave maximum and G. candidum, minimum values). When processed foods spiked with molds were analyzed, the mold concentration was linearly correlated to glucosamine but not to Howard mold count. Drosophila were barely detectable in hydrolyzed foods. Hydrolysis may be the critical step in this procedure.
Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers
Authors: DAVIDSON V. J. , PATON D. , DIOSADY L. L. , LAROCQUE G.
Published: August 2006

Wheat starch was processed in a 19 mm diameter, single screw extruder to study the physical and structural modifications that occur during extrusion cooking. Structural modification of the starch polymers was investigated using gel permeation chromatography (GPC), enzymatic digestions and dilute solution viscometry. Both the GPC and intrinsic viscosity results showed that the average molecular size significantly decreased as a result of extrusion processing. The relative amount of material excluded by Bio‐Gel A150m was considerably lower for extruded samples than for unprocessed wheat starch and this size reduction of the amylopectin fraction was attributed to mechanical rupture of covalent bonds. The characterization of the structural modifications of the starch polymers is reported.
Effect of Hard Red Spring Wheat Bran on the Bioavailability of Lipid‐Soluble Vitamins and Growth of Rats Fed for 56 Days
Authors: OMAYE STANLEY T. , CHOW FAYE I.
Published: August 2006

Semipurified diets containing either 0, 5 or 20% wheat bran were fed ad libitum to male Sprague‐Dawley rats. Significant increases in weights (P < 0.05) were found for the stomach, 32.6 ± 8.7%, and for the large intestine, 14.5 ± 4.8%, in rats fed 20% wheat bran compared to the control rats fed 0% wheat bran. Wheat bran consumption had no effect on plasma vitamin E or plasma vitamin A levels after 56 days of feeding; however, plasma vitamin A and vitamin E levels were shown to decline after 6 weeks and 5 weeks respectively, on the wheat bran diets. These studies suggest that some metabolic modifications induced by dietary wheat bran undergo reversible adaptations that are time dependent.
Effects of Dietary Fiber from Shredded and Puffed Wheat Breakfast Cereals on Intestinal Function in Rats
Authors: MONGEAU ROGER , BRASSARD RENÉ
Published: August 2006

Rats were fed a semi‐purified diet containing 63% puffed wheat (PW) or 63% shredded wheat (SW) breakfast cereals for 6 wk. A 16% unprocessed wheat bran (WB) diet was used as control. The neutral detergent fiber (NDF) content was 3.2%, 1.9%, and 1.9% in diets PW, SW, and WB, respectively. Feces were collected during three 96‐hr periods: fecal weight and volume were lower (P < 0.001), fecal density was higher (P < 0.001), and intestinal transit time was longer (P < 0.01) in group PW than in groups SW and WB. Results indicate that the dietary fiber content of puffed wheat breakfast cereals is lower than that of shredded wheat breakfast cereals.
A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C
Authors: RESNIK SILVIA L. , FAVETTO GUILLERMO , CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

This paper presents and discusses the results of a world survey of water activity (aw) of selected saturated salt solutions used as standards by different researchers engaged in awdeterminations for food‐related applications. Salt slurries cover the range of awabout 0.57‐0.97 at 25°C and are NaBr, NaCl (NH4)2SO, KCl, BaC12. 2H2O, KNO3and K2SO4. The results indicate that there is a good agreement on the exact value to be assigned to NaBr, NaCl, KC1 and BaC12.2H2O, and to a lesser extent, to K2SO4. However, a significant discrepancy exists between researchers on the awvalue assigned to (NH4)2SO4and KNO3.
Determination of Reactivity of Aspartame with Flavor Aldehydes by Gas Chromatography, HPLC and GPC
Authors: HUSSEIN M. M. , D'AMELIA R. P. , MANZ A. L. , JACIN H. , CHEN W‐T.C.
Published: August 2006

The reactivity of Aspartame with several aldehydes in ethanol was determined by gas chromatographic analysis of the reacted aldehyde. The model aldehydes were benzaldehyde, cinnamaldehyde, citral, n‐decanal, and vanillin. The data showed that Aspartame is quite reactive with the aldehydes, although the reactivity differed with each. Detection of and analysis for the reaction products were done by HPLC and GPC. Molecular weights of cinnamaldehyde‐Aspartame and benzaldehyde‐Aspartame reaction products were determined by GPC. The reactivity is dependent on the relative concentrations of the reactants. It is also influenced by the reaction medium.
Air Classification and Extrusion of Navy Bean Fractions
Authors: AGUILERA J. M. , CRISAFULLI E. B. , LUSAS E. W. , UEBERSAX M. A. , ZABIK M. E.
Published: August 2006

Pilot plant air classification or raw beans (Phaseolus vulgaris) produced high‐protein fractions (HPF) containing 51.4% protein and high‐starch fractions (HSF) having about 50% starch. Particle size distribution analyses and scanning electron micrographs confinned the fractionation of starchy and proteinaceous materials. Extruded corn/HSF blends had lower water absorption and water solubility indices, higher protein content, and a better balanced amino acid pattern than pure corn extrudates. Extrusion‐texturized vegetable proteins obtained by substituting HPF for defatted soy flour at levels of 10, 20 and 30% had similar functional properties as the 100% texturized soy. Air classification followed by extrusion‐cooking is a feasible alternative for dry‐processing of beans into products for human consumption.
Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation
Authors: CHEN C.C. , PEARSON A. M. , GRAY J. I. , FOOLADI M. H. , KU P. K.
Published: August 2006

Three different methods for determining nonheme iron content of meat extracts which differed in final pH and either in heating or not heating of the samples, were compared. The final pH of meat extracts had little effect on the level of nonheme iron but heating gave higher values. Both final temperature and rate of heating influenced release of nonheme iron from meat pigment extracts, with the optimum temperature being 63‐70°C. Slow heating resulted in release of more noneheme iron than fast heating. Nitrite was shown to prevent release of heme iron, apparently through stabilizing the porphyrin ring. Sources of nonheme iron and their relationship to oxidation in cooked meat are discussed.
Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat
Authors: HARTMAN GUY J. , SCHEIDE JÜRGEN D. , HO CHI‐TANG
Published: August 2006

The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (heated at 135°C) were found. Qualitative changes were observed to occur at about aw 0.4. Compounds identified in high and low aw systems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.
Chemical Composition and Nutritional Quality of Date Seeds
Authors: SAWAYA W. N. , KHALIL J. K. , SAFI W. J.
Published: August 2006

ABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC‐Casein.
Effects of Germination and Dietary Calcium on Zinc Bioavailability from Peas
Authors: BEAL L. , FINNEY P. L. , MEHTA T.
Published: August 2006

Bioavailability of zinc was determined by rat weight gain and tibia Zn response from whole pea sprouts (WPS), heat treated peas (HTP) and purified diets (PD1 and 2) supplemented with Zn and phytate for similar phytate/Zn molar ratios (phy/Zn). With diets adequate Ca (0.75%), weight gains from WPS (phy/Zn = 24) and HTP (phy/Zn = 39) were equivalent or better to a nonphytate control (NPC). Tibia Zn decreased in order from: NPC, WPS, PD1, HTP and PD2. At the 1.5% Ca level reduced growth responses from WPS and HTP indicated interaction between Ca and phytate. Zn availability from peas may be superior to that from grains and other legumes previously reported. The decreased phytate and increased phytase resulting from germination may explain the enhanced responses from pea sprouts.
Proximate Components in Selected Variety Breads Commercially Produced in Major U.S. Cities
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , BOHANNON FAUSTINA , MATTHEWS RUTH
Published: August 2006

Ten types of popular variety breads, up to four brands of each, were obtained from four major U.S. cities. All brands of each product from Chicago were analyzed separately; those from each of the other cities were composited. Unlike other products, tortillas contained moisture well in excess of 40%. Insoluble dietary fiber (DF) in 100% wholewheat averaged 5.68%. Protein in tortillas averaged only about 50% of the amount in other products. Fat in oatmeal, raisin, and wholewheat breads averaged above 4%. In contrast to DF and fat values, intra‐ and inter‐city differences in moisture, ash, and, to a lesser extent, protein values were minimal. Energy values averaged between 213 (tortillas) and 272 Kcal/100g (raisin bread).
Effects of Harvesting, Transportation, and Cryogenic Processing on the Microflora of Southern Peas
Authors: SENTER S. D. , COX N. A. , BAILEY J. S. , MEREDITH F. I.
Published: August 2006

Samples of southern peas [Vigna unguiculata (L.) Walp., cv. Purple Hull Pinkeye] were obtained at critical stages in a normal harvesting, transportation, and cryogenic processing operation and microbiologically analyzed for total plate count (TPC), Enterobacteriaceae count (ENT), and yeast and mold counts. Molds were identified to genera while ENT were identified to species. Operations involving extended holding times tended to increase all counts significantly, although subsequent processing reduced these counts to an acceptable level. Predominant genera of ENT and molds appeared to be soil borne organisms such as Enterobacter agglomerans, Enterobacter cloacae, Klebsella pneumoniae, and Serratia liquefaciens, and Fusarium, Cladisporium, Alternaria, Phoma, and Aspergillus, respectively.
Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars
Authors: SCHLIMME D. V. , COREY K. A. , FREY B.C.
Published: August 2006

Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam‐peeled fruit was 4.1% greater than lye‐peeled fruit; no cvs differences were detected. Quantity of blossom‐end peel was not affected by peel treatment, but differences among cvs were shown. Steam‐peeled tomatoes averaged 6.2 cm2 and lye‐peeled < 1 cm2 total peel/can. There were no differences among treatments or cvs in sensory color scores. Differences in surface bL/a values among cvs at the equator region of fruit were found. Although recovery was greater for steam‐peeled than for lye‐peeled fruit, canned product quality was better for lye‐peeled fruit.
A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters
Authors: KEETON J. T. , FOEGEDING E. A. , PATANA‐ANAKE C.
Published: August 2006

Frankfurters, with and without 0.5% sodium tripolyphosphate (STPP), containing 3.5% vital wheat gluten (VWC), calcium reduced nonfat dry milk (RNFDM) and soy protein concentrate (SPC) were processed to an internal temperature of 72° or 82°C and compared to an all‐meat control. Processing yields, textural profile analysis (TPA) and sensory textural attributes were not different among protein treatments, but SPCand VWG contributed slight‐to‐moderate off‐flavor. VWG and SPC franks were acceptable, but slightly less desirable than the control and RNFDM treatments. Franks processed to 82°C were more desirable, but at the expense of reduced yields. STPP did not affect yields, but increased sensory firmness and TPA fracturability and hardness. VWG, RNFDM and SPC were comparable to the control for most traits studied, but alterations in spice formulation are needed to improve VWG and SPC flavor.
Processed Protein Foods Characterized by In Vitro Digestion Rates
Authors: HUNG N. D. , CSEKE E. , VAS M. , SZABOLCSI G.
Published: August 2006

In vitro tryptic digestion assays and determination of relative digestion rates of food proteins described previously were used to evaluate changes in the rate of digestion following processing technologies. If pH drop measurements are used, a simple mode for the determination of relative digestion rates is suggested based on the comparison with a single reference of the same protein source. The effect of processing technologies could be tested in vitro. Significant increase in the velocity of digestion was found on microwave treatment of lentil and raw soy bean as well as on acid treatment of commercial defatted soy meals. Increase in the in vitro digestion rates was reflected in decreased feed consumption per weight gain in pig feeding experiments.
Methionine Sulfoxide Determination After Alkaline Hydrolysis of Amino Acid Mixtures, Model Protein Systems, Soy Products and Infant Formulas
Authors: TODD J. M. , MARABLE N. L. , KEHRBERG N. L.
Published: August 2006

Two previously reported methods (2M NaOH, 18 hr, 100°C; 3M NaOH, 16 hr, 110°C) for alkaline hydrolysis of proteins containing methionine sulfoxide (MetSO) were compared in free amino acid and model protein systems. Recoveries of MetSO from amino acid mixtures after 2M NaOH hydrolysis and ion‐exchange chromatography were higher than after 3M NaOH hydrolysis. Recoveries of methionine (Met), MetSO and methionine sulfone (MetSO2) from model proteins after 2M NaOH hydrolysis suggested destruction of Met, no production of MetSO2 and, in the presence of glucose, possible production of small amounts of MetSO. Except for one soy isolate, measured MetSO was ≦ 7% of total methionine (oxidized plus unoxidized) in soy products. In milk‐ and soy‐based infant formulas, measured MetSO ranged from 7 ‐ 32% of totalmethionine.
Volatile Components of an Unflavored Textured Soy Protein
Authors: AMES JENNIFER M. , MACLEOD GLESNI
Published: August 2006

Aroma volatiles of textured soy protein (TSP) were extracted and concentrated to a valid isolate using established techniques. By GC‐MS mainly, 146 positive identifications and 26 partial characterizations were made. The majority have not been published previously as volatiles of TSP or relevant raw materials (raw soybeans, flakes, flours, concentrates, isolates). Some are probably natural soybean metabolites ‐ β‐damascenone and bovolide being reported here for the first time in soy. Many result from lipid oxidation/degradation and from heating sugars and/or amino acids. However, carotenoid degradation and aromatic ring fusion are also indicated, and could play a hitherto undetermined role in soy processing technology.
Characterization of Thixotropic Behavior of Soft Cheeses
Authors: MASSAGUER‐ROIG S. , RIZVI S. S. H. , KOSIKOWSKI F. V.
Published: August 2006

Time‐dependent structural decay (γ) of four different spreadable cheeses was established using a Wells‐Brookfield cone and plate viscometer. The γ values were determined at constant values of shear rate, (10 set−1 to 200 sec−1). The products studied were two samples of commercial Neufchatel cheese (one plain and one chocolate flavored) and two different saqples of cheese prepared using the Maubois, Mocquot and Vassal (MMV) method, which utilizes milk concentrated by ultrafiltration. All samples presented a structural decay characterizable by two different rate constants. Yield stress for Neufchatel cheese was observed to be one‐third of the values obtained for MMV cheeses.
Comparison of HPLC and GC Methods for Measuring Lactic Acid in Ground Beef
Authors: NASSOS PATRICIA S. , SCHADE JOHN E. , KING A. DOUGLAS , STAFFORD ALLAN E.
Published: August 2006

A rapid method for measurement of lactic acid in refrigerated ground beef was developed using high performance liquid chromatography (HPLC) with an Aminex HPX‐87H ion exclusion column. The method was compared with an existing gas chromatography procedure. Nine samples of ground beef, consisting of three grades based on fat content, were tested over six days of aerobic and two weeks of anaerobic storage. No significant difference was found in reproducibility between the two methods as measured by their variance. There also was no significant difference between the variances for grade of beef or for duration of aerobic or anaerobic storage. The following equation was developed to relate the two methods: GC =−138.43 + 1.1254 (HPLC).
Effect of Prerigor Pressurization on the Activity of Calcium‐Activated Factor
Authors: KOOHMARAIE M. , KENNICK W. H. , ELGASIM E. A. , ANGLEMIER A. F.
Published: August 2006

Crude calcium‐activated factor (CAF) was prepared from pre‐rigor pressurized (PRP) and corresponding control (CON) bovine muscles at 0, 1, and 3 days of postmortem times. Throughout these periods, PRP samples had consistently lower total CAF activity than CON. Yet, it seems probable that PRP caused a transient increase in Ca++ sufficient to activate CAF for a brief period of time because (1) early postmortem, PRP muscle had quantities of a 95,000‐dalton component presumably produced by CAF; (2) Z‐lines from at‐death PRP muscles were highly degraded; (3) very early postmortem storage, the SDS‐electrophoretic patterns of PRP myofibrils resembled that of CAF‐treated myotibrils. CAF autolysis may account for the low CAF activity observed in PRP muscles at later postmortem storage times.
Precipitation Behavior of Extracted Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Modified by Acylating Agents
Authors: CHO YOUNG SOOK , THOMPSON LILIAN U.
Published: August 2006

The first and second aqueous extracts of unmodified and highly succinylated (63%) or acetylated (87%), dehulled, defatted rapeseed flour (RF) were prepared. Lowering of their pH from 8.5 to the isoelectric pH increased the nitrogen and phytic acid precipitation yields while decreasing the percent bound calcium suggesting that phytic acid coprecipitated with the protein with little or no mediation by calcium. Acylation lowered the isoelectric pH of the protein, increased the total nitrogen precipitation yield and reduced the phytic acid yield from RF. Isoelectric precipitation or dialysis gave 43–67% yield of low phytate protein from the first extract and 8–11% yield of high phytate protein from the second extract.
Taste Panel Preference Correlated with Lipid Composition of Barley Dried Distillers' Grains
Authors: DAWSON KARI R. , O'PALKA JACQUELYNN , HETHER NICHOLAS W. , JACKSON LARRY , GRAS PETER W.
Published: August 2006

Milled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin‐layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.
An Improved Enzyme Immunoassay for the Detection of Salmonella
Authors: MATTINGLY JEROME A. , GEHLE WARREN D.
Published: August 2006

An enzyme immunoassay (EIA) was developed for the detection of salmonellae in foods or other samples. This assay detected Salmonella contamination within two working days after initiation, and the EIA required <2 hr to perform. The test was sensitive and specific, showing virtually no cross reactivity to other organisms. No selective enrichment was found to be necessary, as the presence of other organisms, even in much greater numbers, had no effect on the reaction. The sensitivity is such that <106Salmonella/mL were detected, and the food samples studied showed no effect on the background values and did not cause false readings.
Physical Characteristics of Pectoralis superficialis from Broiler Carcasses Chilled in Either Water or Sodium Chloride Solutions Under Commercial Conditions
Authors: DUKES M. G. , JANKY D. M.
Published: August 2006

Broiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [21°C (prechill), 13°C, and 1°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P < 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.
Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems
Authors: CHOI Y. I. , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H.
Published: August 2006

Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P < 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P < 0.05) these values in both ESHB and ESCB sides.
Effects of Dielectric and Steam Heating Treatments on the Storage Stability of Pecan Kernels
Authors: SENTER S. D. , FORBUS W. R. , NELSON S. O. , WILSON R. L. , HORVAT R. J.
Published: August 2006

Pecan kernels, exposed to dielectric heating treatments for 1, 2, and 2.5 min at 43 MHz, and kernels from in‐shell pecans subjected to atmospheric steam for 4 min were evaluated over 16 wk of accelerated storage for flavor quality, formation of hydroperoxides, and moisture equilibrium. All heat treatments were effective in stabilizing flavor quality during storage. Initial peroxide values were greater for higher intensity heat treatments; however, at the end of storage values for these treatments were lower. Moisture equilibrium of the kernels was affected by high heat treatments, which exhibited an initial drying effect and retardation of equilibration during storage. Lipoxygenase was identified in extracts from pecan kernels; however, substances extracted during isolation of the enzyme interfered with reliable replication of results and prevented quantitative analyses in relation to inactivation by heat treatment.
Involvement of Acetaldehyde and Ethanol Accumulation During Induced Deastringency of Persimmon Fruits
Authors: PESIS EDNA , BEN‐ARIE RUTH
Published: August 2006

Application for 48 hr of CO2 or N2, or mixtures of both, to astringent persimmon fruits, was found to be efficient in removal of astringency. Anaerobic conditions induced stimulated production of acetaldehyde and ethanol by the fruits. Ethanol production was unaffected by the different gas compositions. However, the highest level of acetaldehyde was found with the highest CO2 concentration. The lowest acetaldehyde levels were measured in fruits treated with N2 only. The rate of the deastringency process was positively correlated to the endogenous level of acetaldehyde attained in the fruit. However, the high acetaldehyde levels produced during CO2 treatment of 72–96 hours evidently caused injury to the fruit pulp.
Thin‐layer Drying of Parboiled Rice at Elevated Temperatures
Authors: CHANDRA PRABIR K. , SINGH R. PAUL
Published: August 2006

Experiments were conducted to dry thin layers of long‐grain parboiled rice at air temperatures ranging from 38–158°C and relative humidities from 0.3–80%. A series solution of the diffusion equation, considering long‐grain rice as infinite cylinder, was used to express the moisture ratio. During thin‐layer drying experiments it was necessary to develop a computational method to determine the relative humidity of air above 100°C without the use of wet bulb temperature measurements. An empirical exponential expression for moisture ratio gave the best fit to the drying data at all conditions. Parboiled rice was found to have higher values of effective diffusivity than raw rice.
Effects of Salts Added After Cooking on the Texture of Canned Snap Beans
Authors: VAN BUREN J. P.
Published: August 2006

Soaking bean pods in NaCl solutions caused decreases in firmness and increases in Ca++ solubilization as the NaCl concentration increased. CaCl2 soak solutions increased firmness of pods previously softened by soaking in KCl solutions. Chlorides of Na+, K+, Li+, NH4+, and Mg++, and Na acetate caused softening. LiCl caused the most softening, while MgCl2 caused the greatest solubilization of Ca++. Salt‐induced softening was accompanied by Ca++ displacement. Firmness of salt‐softened pods was further decreased by subsequent removal of the salt, indicating an electrostatic component as a minor factor in pod texture.
Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea Meal
Authors: PHILLIPS R. D. , CHHINNAN M. S. , KENNEDY M. B.
Published: August 2006

Whole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot‐scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130‐164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9‐ 1.3). The 20%‐150° extrudate was dense (0.45 g/cm3) and twisted. The 20%‐175° product was highly expanded (0.23 g/cm3). Other products were intermediate in density. Tristimulus color values were determined.
Composition of Red Delicious Apples
Authors: JOHNSON C. D. , EITENMILLER R. R. , JONES J. B. , RAO V. N. M. , GEBHARDT S. E.
Published: August 2006

The proximate composition and the water soluble vitamin and elemental composition of Red Delicious apples purchased from six marketing locations at marketing times near maximum and minimum product availability was determined. Ascorbic acid, niacin, vitamin B6, thiamin, folacin, Ca and Na were significantly (P < 0.01) higher in apples purchased in May (minimum availability) compared to those purchased in November (maximum availability). Values for ascorbic acid, vitamin B6, folacin, Ca and Fe were lower and Mg and Na were higher than tabulated values. The proximate composition and mean values for other micronutrients approximated those in Handbook 8.
Influence of Temperature of Fermentation on the Nutritive Value of Lactic Acid Fermented Cornmeal
Authors: NANSON NANCY J. , FIELDS MARION L.
Published: August 2006

Cornmeal was fermented 4 days at 25°C 35°C 45°C, and 55°C. Relative nutritive value (RNV) and concentrations of available (free) lysine, methionine, and tryptophan were determined for cornmeal fermented at each temperature and for nonfermented corn. Corn fermented at 45°C had the highest % RNV and amino acid levels of any of the groups tested.
Effect of Phosfon D on the Amino Acid Content and Protein Quality of Two Snap Bean Cultivars
Authors: MEREDITH F. I. , SMITTLE D. A.
Published: August 2006

Two cultivars of snap beans, Phaseolus vulgaris L. were treated with soil applications of Phosfon D, a growth retardant, at 10−3M and 10−3M concentrations. Total nitrogen and ammo acids were determined on the bean pods of the two cultivars and in the treated pods. Cultivar and treatment differences in amino acid content were found. Phosfon D stimulated the synthesis of nonprotein nitrogen compounds in the cultivar Eagle and increased the synthesis of amino acids in the cultivar Nemasnap. Differences in the amino acids were not sufficiently large to change the protein quality in the snap beans. The limiting amino acid in the snap beans was methionine.
Internal End Temperature and Survival of Bacteria on Meats With and Without a Polyvinylidene Chloride Wrap During Microwave Cooking
Authors: SAWYER C. A. , BIGLARI S. D. , THOMPSON S. S.
Published: August 2006

The effect of a polyvinylidene chloride wrap on range of internal end temperature and on survival of bacteria in foods microwave processed (2450 MHz; 630 ± 50W) was investigated. Microbiological counts of wrapped‐vented and unwrapped foods were made before and after microwave processing for: Staphylococcus aureus surface inoculated onto chicken drumsticks and ham slices, Salmonella senftenberg surface inoculated onto ham and pork slices and aerobic bacteria of experimental products, Although wrapping did not have a statistically significant effect on internal end temperature or on counts of bacteria per gram of products tested, wrapping products generally provided a slight improvement in microbial quality when mean counts were considered.
Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification
Authors: TSAI LEE‐SHIN , HUDSON CAROL A.
Published: August 2006

5α‐Cholestan‐5,6α epoxy‐3β‐ol (cholesterol α‐oxide) and 5β‐cholestan‐5,6β‐epoxy‐3β‐ol (cholesterol β‐oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol α‐ and β‐oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.
Effect of Pre‐Processing Storage Conditions on the Composition, Microstructure, and Acceptance of Sweet Potato Patties
Authors: WALTER W. M. , HOOVER M. W.
Published: August 2006

‘Jewel’ and ‘Centennial’ sweet potatoes were processed into frozen patties at harvest, after curing I wk, and after curing and storing up to 26 wk. Sugar, starch, and pectin contents were determined on raw roots, cooked slices, and finished patties. The starch content after cooking was correlated with consumer acceptance and is the most important factor in the preparation of a patty of consistent quality from both fresh and stored roots. Scanning electron microscopy showed that in the cooked, pureed sweet potatoes most of the cells had been ruptured and that the patty was held together by an amorphous matrix consisting of added ingredients and spilled cellular contents.
Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water Emulsions
Authors: HENNOCK M. , RAHALKAR R. R. , RICHMOND P.
Published: August 2006

Soyabean oil‐water emulsions were studied. In oil‐water emulsions (up to 60% oil) xanthan is essential to prevent creaming. A yield stress arises primarily from the polysaccharide liquid crystalline structure. In concentrated systems where the oil droplets interact strongly there is a significant contribution to the yield stress arising from the need to modify individual droplet shapes when shear is applied to the system. Studies of droplet sizes suggest that the xanthan gum can also modify the equilibrium droplet size by lowering the oil‐water interfacial tension.