bluuebunny/crossref_metadata_2025 huggingface dataset:
AN IMPROVED METHOD FOR QUANTITATION OF SULFHYDRYL CONCENTRATION IN TURBID SAMPLES
Authors: SLIWKOWSKI MARK X. , STRANDHOLM J. JEFFREY , SWAISGOOD HAROLD E.
Published: December 2006

A method for determination of sulthydryl concentrations in turbid samples using the reaction with 5,5′dithiobis (2‐nitrobenzoic acid) was developed. The major modification of previously reported procedures involved a filtration step to reduce the turbidity and a correction for the sample turbidity based on direct measurements on the sample. Turbidity corrections were based on known light scattering theory and experimental measurements were shown to follow the expected relationships. This method is adaptable to routine analyses since measurements at only two wavelengths are required. Determination of sulfhydryl concentrations in milk samples indicated excellent reproducibility for multiple sample analyses. Also, the correlation between added sulfhydryl concentrations and that measured was very good. Autoxidation of the thionitrobenzoate ion was detectable so that extrapolation of the data to zero time would be desirable for determination of absolute sulfhydryl concentrations.
TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL: NUTRITIONAL EVALUATION OF TOBACCO LEAF PROTEIN
Authors: KUNG S.D. , SAUNDER JAMES A. , TSO T.C. , VAUGHAN DAVID A. , WOMACK MADELYN , STAPLES ROBERT C. , BEECHER GARY R.
Published: December 2006

Tobacco leaf proteins are well balanced, containing high levels of essential amino acids. This communication reports the content of soluble leaf protein during different stages of development, and its quality as predicted by chemical analysis and confirmed by biological evaluation. Results show tobacco leaf protein are at the top of the plant protein range in nutritive quality and thus could provide viable food by‐products from the HLC process. Both Fl protein and soluble leaf proteins could be excellent supplements for cereal diets consumed by world populations.
NUTRITIVE VALUE OF TRITICALE AND THE EFFECTS OF ITS SUPPLEMENTATION TO WHEAT AND BENGAL GRAM (Cicer arietinum) FLOUR
Authors: JUNEJA P. K. , KAWATRA B. L. , BAJAJ S.
Published: December 2006

The object of the investigation was to study the nutritive value of triticale and to ascertain the effect of its supplementation to wheat and bengal gram, flours. The different flours were analysed for lysine, methionine, and cystine content. Protein and lysine contents of triticale flour were higher as compared to wheat flour. The blend of wheat flour and triticale flour in the ratio 60:40 for the preparation of chapati (unleavened bread) was found acceptable. Acceptability of the chapati was slightly improved by supplementing the bengal gram flour at 20% level to the blend of wheat + triticale flour. The PER value of triticale flour was higher than that of the wheat flour. The PER value, plasma protein, and plasma lysine content of the wheat flour + triticale flour + bengal gram flour (40:40:20) diet fed group were higher than the other test diets.
DEBITTERING OF SKIM MILK HYDROLYSATES BY ADSORPTION FOR INTO INTO ACIDIC BEVERAGES
Authors: HELBIG N. B. , HO L. , CHRISTY G. E. , NAKAI S.
Published: December 2006

Adsorption methods for debittering skim milk hydrolysates were compared in an attempt to develop acid‐soluble milk solids for fortification of beverages which appear and taste like the original beverages after fortification of the milk solids up to the level of skim milk. Preliminary studies using casein hydrolysates indicated that the bitter peptides were mostly hydrophobic as they were almost completely eliminated by hydrophobic chromatography on hexylepoxy Sepharose, Activated carbon, talc, and flcyclodextrin were more effective in adsorbing bitter peptides than Sephadex G‐10. With skim milk hydrolysate, it was observed that activated carbon, glass powder or fiber, Sephadex LH‐20, and phenoxyacetyl cellulose were effective in this order in reducing the bitter flavor of skim milk hydrolysate. 100% carbon vs protein completely eliminated the bitterness of Pronase‐ or ficin‐hydrolyzed skim milk; the carbon requirement was reduced by 70% when Pronase hydrolysates were pretreated with glass fiber. About 60% of the riboflavin and less than 5% of the protein were lost during treatment; no substantial decrease in lactose, calcium or ash content was observed. The essential amino acid pattern compared well with the FAO/WHO (1973) provisional reference pattern except for the total aromatic amino acid content which was 81% that of the reference pattern. Sensory analysis of the product indicated that orange crush, orange juice, and grapefruit soda were not significantly preferred over beverages containing 10% hydrolysate solids, while apple juice was preferred to the fortified juice due to a faint whey‐like salty flavor of the fortified juice. No difference in the appearance was detected between the fortified and the original beverages except a slight turbidity developed when clear apple juices were fortified. The two bitter peptides were isolated from the butanol extract of the activated carbon used in debittering Pronase‐hydrolyzed skim milk. It is likely that these peptides were derived from casein especially αS1‐casein.
AN ANALYSIS OF THE DIETARY FIBER, CONTENT OF A STANDARD WHEAT BRAN
Authors: ANDERSON N. E. , YDESDALE F. M. CL
Published: December 2006

A certified, food grade wheat bran (#R07–3691) obtained from the American Association of Cereal Chemists was analyzed using a fractionation procedure. This method includes estimation of cold and hot water‐soluble biopolymers as well as total pectic substances, hemicellulose, cellulose, and Klason lignin. Quantitative and qualitative analysis of the carbohydrate polymers was achieved by gas‐liquid chromatography. The polymers were hydrolyzed with acid, derivatized to form the respective alditol acetates, and analyzed. The wheat bran was found to contain 0.79 ± 0.09% cold and a trace of hot water‐soluble neutral polysaccharides, 2.17 ± 0.09% total pectic substances, 28.45 ± 1.00% hemicellulose, 9.84 ± 0.75% cellulose, and 2.87 ± 0.21% Klason lignin. These values agree with those estimated by other methods where available.
DIFFUSIVITY OF STARCHY ENDOSPERM AND BRAN OF FRESH AND REWETTED RICE
Authors: STEFFE J. F. , SINGH R. P.
Published: December 2006

Mathematical equations based on Fick's law of diffusion were used to model the thin‐layer drying of rewetted white and brown rice. Diffusivities of the starchy endosperm and bran were determined by minimizing the sum of squared deviations between the theoretically predicted and observed drying curves. Diffusion coefficients calculated for the rewetted materials were compared to those reported for fresh materials and found to be statistically equivalent. Volumetric data for white and brown rice were collected for use in specifying the mathematical models.
RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION WITH CALCIUM HYDROXIDE AND SODIUM HYDROXIDE
Authors: COMMINS DOUGLAS B. MC , HARD RICHARD A. BERN , NICKERSON T.A.
Published: December 2006

The use of calcium hydroxide as a precipitating reagent for the recovery of lactose from aqueous solutions was studied. The effects of Ca(OH)2/lactose ratio, lactose concentration, temperature, and ionic strength on the reaction were examined. Higher concentrations of lactose and higher ratios of Ca(OH)2/lactose gave improved yields. The mechanism for lactose precipitation is hypothesized to occur via complexing, for surface adsorption was not significant in these studies. Increasing the temperature of the reaction medium and/or its ionic strength decreased the amount of lactose recovered. It is proposed that the precipitation reaction consists of two simultaneous precipitation reactions. The first is the formation of an insoluble calcium‐lactose complex, and the second is the precipitation of the slightly soluble calcium hydroxide.
INFLUENCE OF SORBIC ACID ON VIABILITY AND ATP CONTENT OF CONIDIA OF Aspergillus parasiticus
Authors: PRZYBYLSKI K. S. , BULLERMAN L. B.
Published: December 2006

The objective of this work was to determine viability and ATP content of conidia of Aspergillus parasiticus NRRL 2999 following exposure to sorbic acid solutions. The minimum inhibitory concentration of sorbic acid to A. parasiticus conidia was found to be between 0.05 and 0.10% (w/v). The viability of conidia remained constant during the first 12 hr of exposure to 0.25% sorbic acid. From 12–20 hr of exposure, a slow decline in viability became evident with a rapid decline occurring after 20 hr of exposure. When the concentration of sorbic acid was increased from 0.25 to OS%, viability of the conidia was greatly reduced and the time required for viability to decrease dropped from 20 hr to 4 hr. When ATP levels of conidia were studied, there was a rapid decline in ATP during the fist 24 hr of exposure to 0.22% (0.02M) sorbic acid, followed by a more gradual decline from 24–36 hr. At a sorbic acid concentration of 0.34% (O.O3M), the same pattern of decreasing ATP was seen, but the decline was much more rapid and the ATP concentration reached a much lower level. The data showed that the decrease in ATP level of the conidia could be related to decreased viability of the conidia after exposure to sorbic acid. This suggests that one possible mechanism of action of sorbic acid in fungal inhibition may involve depletion of ATP levels of conidia.
AMINO ACID COMPOSITION OF HIGH PROTEIN FRACTIONS PREPARED FROM MUNG BEANS, PEA BEANS, AND RED KIDNEY BEANS
Authors: HANG Y. O. , STEINKRAUS K. H. , HACKLER L. R.
Published: December 2006

Bean fractions containing 4–83% protein were prepared from mung beans, pea beans, and red kidney beans by aqueous extraction followed by acid precipitation. The yields of bean fractions containing the highest concentration of protein ranged from 64–76% depending on the beans used. Amino acid scores of the bean fractions compared favorably with those of the FAO reference pattern of amino acids. The sulfur amino acids, methionine, and cystine were first limiting in the bean fractions. In addition, the fractions prepared from mung beans were also deficient in threonine.
A PHYSICAL METHOD FOR MEASURING OKRA FRUIT QUALITY
Authors: UZO J. O. , OJIAKO G. U.
Published: December 2006

A physical method for the determination of okra fruit quality based on the kinematic viscosity of okra fluid is reported. Physical evaluation of the apparent kinematic viscosities of seven local okra cultivars has direct bearing on their consumer value and has been shown to be more precise than sensory ranking procedure. Increase in the apparent kinematic viscosity index is from 3.91 to 88.59 stoke and follows an ascending order of popularity among tasters. Hence apparent kinematic viscosity is a reliable measure of relative quality assessment of different types of okra.
MACARONI SUPPLEMENTED WITH LUPIN AND DEFATTED SOYBEAN FLOURS
Authors: MORAD M. M. , EL‐MAGOLI S. B. , AFlFl S. A.
Published: December 2006

Macaroni was produced from wheat flour blended with 0, 2,4, and 6% of the high protein, low starch flours of lupin and defatted soybean. Increased lupin or defatted soybean flours increased volume and weight of macaroni. Macaroni cooking quality decreased with increasing level of soybean flour but increased with increasing level of lupin flour. In addition, the natural amber color of the lupin imparted a desirable color to macaroni whereas increasing the soybean flour level imparted an undesirable grayish color.
INTACT SURF CLAM CRYSTALLINE STYLES AS IMMOBILIZED ENZYMES
Authors: JACOBER L. F. , RAND A. G.
Published: December 2006

The crystalline style of the surf clam, Spisula solidissima though initially quite compact and easy to handle, falls apart leaving a jelly, watery‐like mass. Stabilization and retention of enzymatic activity within the style as an immobilizing matrix was the ultimate objective of this study. The crystalline style was subjected to glutaraldehyde treatment, and conditions for stabilization were established. These criteria were evaluated by measuring the amount of laminarinase activity recovered. The whole, stabilized styles were then tested in batch, plug flow and continuous stirred tank reactors for the hydrolysis of the algal polysaccharide laminarin.
EFFECTS OF LACTIC ACID BACTERIA ON QUALITY OF COUNTRY‐STYLE HAM
Authors: BARTHOLOMEW D. T. , BLUMER T. N.
Published: December 2006

Aged country‐style ham quality characteristics were compared among nine hams that had been inoculated with 4.8 × 105 cells/g of ham with Staphylococcus epidermidis; three of these same hams received an additional inoculum of 2.7 × 108 cells/g of ham of Lactobacillus plantarum, and three recieved an inoculum of 1.7 × 108 cells/g of ham of Pediococcus cerevisiae. The experimental design was a 3 × 3 factorial. Thereafter, three dry curing mixtures were applied containing equal ratios of NaNO3 to NaNO2, but three levels of salt and sugar were applied to equal numbers of hams from each inoculum combination. Ham quality, as evaluated by objective and subjective methods of analysis, was satisfactory in all hams. However, L. plantarum produced the most acid, and slightly bitter flavors resulted. P. cerevisiae appeared to produce invertase, and hams containing lactic acid bacteria had less nitrate remaining after aging than hams injected with staphylococci. High acid production and a lower water activity were probably responsible for the reduced final staphylococcal counts in hams inoculated with lactic acid bacteria. Taste panel scores for acidity were associated with pH and titratable acidity. No ham spoilage occurred in this study, and reduction in processing time appears feasible.
SEPARATION OF ENDOGENOUS FACTOR PROMOTING THE FORMATION OF COOKED CURED MEAT COLOR FROM PORCINE MUSCLE SARCOPLASM
Authors: SAKATA R. , ANDO N. , NAGATA Y.
Published: December 2006

An endogenous factor of porcine skeletal muscle having a promoting effect on the color formation of cooked cured meat was partially purified from a low‐molecular weight fraction of sarcoplasm by Sephadex G‐15, DEAE‐Sephadex A‐25 and Dowex 5OWX8 chromatography. The fraction having the strong CFA (color forming ability) was found to be in the molecular weight range 200–550 daltons by Sephadex G‐15 column chromatography. This fraction was separated into two active fractions: one was not adsorbed on the DEAE‐Sephadex A‐25 column and the other was eluted with about 0.2M NaCl. Both the fractions had little UV absorption. The former fraction contained ninhydrin positive substances and carbohydrates, while the latter contained only carbohydrates. The former nonretained fraction was further separated into several fractions containing different constituents. These data suggest that the endogenous factor rich in reducing ability contains SH groups, carbohydrates and/or ninhydrin positive substances and may not have ultraviolet absorption.
PROTEIN NUTRITIONAL QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS PREDICTED BY THE C‐PER ASSAY
Authors: BABJI A. S. , FRONING G. W. , SATTERLEE L. D.
Published: December 2006

Mechanically deboned poultry meat (MDPM) from raw broiler backs and necks (MDCM), cooked mechanically deboned chicken meat from fowl carcassas (CMDFM), and raw turkey frames (MDTM) were evaluated for their nutritional composition and quality. Procedures for evaluation included protein efficiency ratio (PER) using rat and computed PER (C‐PER) techniques, in vitro and in vivo digestibitlities, amino acid composition, and proximate analysis. All three types of MDPM showed PER and C‐PER values comparable to those for standard casein. MDTM had a higher C‐PER and PER which ranged from 2.59–2.75 than did MDCM and CMDFM having values which ranged from 2.34–2.94. The PER and C‐PER values given are based upon the standard protein casein having a PER and C‐PER of 2.50.
PREDICTION OF WATER SORPTION ISIOTHERMS OF FOOD MODELS FROM KNOWLEDGE OF COMPONENTS SORPTION BEHAVIOR
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , BOQUET REINALDO
Published: December 2006

The water sorption iSocerms of various nonsoluble food components (bio‐polymers) as well as of model systems prepared by wet mixing of such constituents followed by freeze‐drying, were measured and analyzed. An attempt to predict product isotherms from knowledge of component isotherms and weight fractions of components gave satisfactory results in various cases while in others the predicted product equilibrium moisture contents were significantly higher than the experimental values. This was attributed to interactions between constituents leading to a reduction of water‐binding capacity.
EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE
Authors: THOMAS M. A. , NEWELL G. , ABAD G. A. , TURNER A. D.
Published: December 2006

The effects of several types of emulsifying salts (ES) currently used in the manufacture of processed cheese were evaluated with particular emphasis on water‐soluble nitrogen (WSN), relative casein content (RCC), and general acceptability. For the ES at the 3% level, no significant differences were obtained for RCC and general acceptability, with significant differences (P > 0.05) obtained for WSN. For the ES at high and low levels, no significant differences were obtained for WSN and general acceptability, while significant differences (P > 0.05) were obtained for RCC.
SODIUM DODECYL SULFATE‐POLYACRYLAMIDE GEL ELECTROPHORESIS OF, CHROMATOGRAPHICALLY FRACTIONATED EGG WHITE
Authors: GALYEAN R. D. , LANEY J. A.
Published: December 2006

Analytical electrophoretic methods were used to observe heterogeneity in chromatographic isolates of native egg white proteins (NEW). NEW was fractionated by carboxymethylcellulose chromatography. Isolates were analyzed by polyacrylamide gel electrophoresis (PAGE) and sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Considerable heterogeneity was noted in several fractions thought previously to contain pure components. PAGE resulted in seven G, globulins eluted with ovalbumin A3. These uncharacterized globulins had molecular weights of 58,000. Several unknown components of large molecular weight (100,00–200,000) were eluted by alkaline buffers. Chromatography in conjunction with electrophoresis yielded several unidentified proteins requiring further characterization.
HEAT TREATMENT AND STORAGE EFFECTS ON TEXTURE CHARACTERISTICS OF MILK AND YOGURT SYSTEMS FORTIFIED WITH OILSEED PROTEINS
Authors: SCHMIDT R. H. , SISTRUNK C. P. , RICHTER R. L. , CORNELL J. A.
Published: December 2006

COW'S milk systems fortified to 15.0% and 18.0% total solids with nonfat dry milk (NDM), peanut flour (PF) or soy protein isolate (SPI) were heated at 70, 80, 85, and 90°C for 30 min. Protein content ranged from 6.4% for NDM milk to 10.0% for SPI milks at 18.0% total solids. All milks exhibited pseudoplastic flow behavior at 4°C. Consistency index (K), or apparent viscosity (Q) at shear rate of unity, of PF and SPI milks was generally higher than that of similarly processed NDM milk. Increased total solids and increased heat treatment more dramatically increased the K value for oilseed milks than for NDM milk. Storage (10 days at 4°C) increased K value of SPI milk heated at 80°C or above. Stirred viscosity of yogurt prepared from PF milk heated at 85°C was lower than that of similarly processed NDM and SPI yogurt. Increased total solids increased all yogurt texture data for NDM yogurt, penetration work data for PF yogurt and stirred viscosity data for SPI yogurt. Texture data were maximal with heating at 80–85°C for NDM yogurt and with heating at 90°C for SPI and PF yogurt. Yogurt texture data increased with storage in NDM systems heated at 85°C or above and in SPI systems heated at 90°C.
MEASUREMENT OF PATULIN IN GRAPES AND WINES
Authors: OUGH C. S. , CORISON C. A.
Published: December 2006

A fluorometric scanning technique was developed to measure patulin samples separated by two dimensional thin‐layer chromatography. The chromatographed samples were extracted and purified prior to separation. The coefficient of variation of all the measurements reported was 11.4%. Patulin was very stable in grape juice or grape wine with no significant change for 1 month at room temperature, or 2 months in the frozen state. It disappeared rapidly during fermentation to essentially a zero level. The addition of SO, at normal levels (100 mg/L) to a sample containing 25 mg/L of patulin caused the patulin to decrease to about one‐half in 15 min. Tests with badly infected grapes,Botrytis cinerea, Aspergillus niger, andPenicillium expansum, failed to show any significant amount of patulin produced under the test conditions.
IDENTIFICATION AND CHANGES OF FLAVONOIDS IN MERLOT AND CABERNET SAUVIGNON WINES
Authors: WULF L. W. , NAGEL C. W.
Published: December 2006

Twenty components of an ethyl acetate extract from Merlot and Cabernet Sauvignon wines were isolated by recycle preparative HPLC. A combination of paper chromatography, fluorescence behavior, gas chromatography, reaction with molybdate, reaction with vanillin/HCI, ultraviolet spectrometry and mass spectrometry was used to gain information about the identities of the isolated compounds. Seven of the isolated compounds were catechins, procyanidins or degradation products thereof. Three flavonol glycosides were isolated and one was characterized as an isorhamnetin‐3‐glycoside. Four compounds were isolated with identical molecular weights and an uncharacteristic blue reaction with vanillin/HCl. These components were interconvertable and thought to be cis‐trans isomers of flavenes. The changes in these components during aging of Merlot and Cabernet Sauvignon wines are discussed.
PATULIN PRODUCTION BY Byssochlamys SPP. IN CANNED GRAPE JUICE
Authors: RICE S. L
Published: December 2006

While it has previously been suspected that Byssochlamys spp. may grow in canned fruits and produce the mycotoxin patulin, direct evidence for this occurrence is not available: The effects of different initial static oxygen levels, and temperatures on the formation of patulin by B. nivea in Concord grape juice packed in glass jars was examined. The greatest amount of patulin(0.31 mg/SO ml) was formed after 28 days in jars with a 5.1 cm headspace incubated at 20°C. Patulin was formed more rapidly at 25° and 30°C, but declined in a mounts after reaching maximum values. Cultures of B. fulva and B. nivea produced less patulin in grape juice packed in glass jars with headspaces of 2.5 and 1.3 cm than in glass jars with a 5.1 cm headspace. More favorable conditions were used in this study to produce patulin than would be found in the commercial production of Concord grape juice.
DEGRADATION RATES OF VULGAXANTHINE I
Authors: SINGER J. W. , von ELBE J. H.
Published: December 2006

The yellow pigment, vulgaxanthine 1, was isolated and purified from yellow beets (Beta vulgaris var. lutea) to study its potential as a food colorant. Purification was accomplished by anion exchange chromatography (Sephadex DEAE), followed by adsorption chromatography on polyamide powder. Relative quantification was based on peak areas obtained by high pressure liquid chromatography (HPLC). Vulgaxanthine I was more stable at pH 5.0 than 3.0 or 7.0, and less stable in purified form than in beet juice. Half‐life values of the pigment at pH 5.0 were determined to be 27, 100, and 282 min at temperatures of 65, 55, and 45°C, respectively. The activation energy was calculated to be 25.2 ± 3.9 kcal/mole. These results show that vulgaxanthine I is quite heat labile in an oxygen‐free system and would suggest that its usefulness as a food colorant is limited to foods subjected to low temperature processing or foods subjected to a short shelf life.
Klebsiella AND OTHER BACTERIA ON ALFALFA AND BEAN SPROUTS AT THE RETAIL LEVEL
Authors: PATTERSON J. E. , WOODBURN M. J.
Published: December 2006

Sprouts from nine producers were sampled from retail outlets and the microbial flora identified. Total aerobic plate counts were 108 cells/g; psychrotrophic counts were 107 cells/g; lactobacilli and fecal streptococci counts were low. Total coliforms and confirmed Klebsiella counts were each 106 cells/g. Fecal coliforms appeared to be part of the normal flora of sprouts (1,100 to 240,000 MPN per 100g). These were primarily K. pneumoniae. Sixty‐four percent of selected K. pneumoniae isolates were fecal coliform positive. The presence of K. pneumoniae in large numbers is a potential public health problem for people with decreased resistance.
EFFECTS OF CHEMICAL TREATMENTS AND CONTROLLED ATMOSPHERES ON POSTHARVEST NITRATE‐NITRITE CONVERSION IN SPINACH
Authors: AWORH OGUGUA C. , HICKS JAMES R. , LEE CHANG Y. , MINOTTI PETER L.
Published: December 2006

Various controlled atmospheres and chemical treatments on post‐harvest nitrate‐nitrite conversion in fresh spinach (Spinaciu oleracea L.) were investigated. Substantial nitrite accumulated in spinach held in low 02 (1%) at 10®C for 10–15 days relative to that held in air. High CO2 (15–18%) at 10®C reduced nitrite accumulation provided the storage period did not exceed 10 days. Nitrate reductase activity was reduced 80% in leaves held for 2 days at 10®C and could not be detected in leaves held for 5 days or longer. Leaves dipped in 1% and 5% DHA‐S and subsequently held for 15 days at 10®C showed signs of physiological injury and accumulated high levels of nitrite, particularly at the 1% concentration, relative to water‐dipped controls where some nitrite accumulated but no leaf injury was seen. Compared to a water dip, nitrite accumulation was somewhat lessened by dipping in a 500 ppm chloramphenicol solution. Little conversion of nitrate to nitrite occurred in fresh spinach held dry. Nitrite‐N levels exceeding 20 ppm were found only in visibly decayed samples.
EFFECT OF PLANT GROWTH REGULATORS ON PLANT NUTRIENTS
Authors: GRAHAM HORACE D. , BALLESTEROS M.
Published: December 2006

Tomato, pea, and New Zealand spinach plants were treated with gibberellic acid, Cycocel, and Phosfon. The tomatoes, green peas, and spinach leaves were analyzed for proteins, soluble carbohydrates, starch, ascorbic acid, niacin, β‐carotene, and titratable acidity. Cycocel and Phosfon increased proteins in all products, starch in green peas and tomatoes, and ascorbic acid in spinach and tomatoes. Cycocel increased β‐carotene in spinach and tomatoes. Phosfon increased β‐carotene in tomatoes and soluble carbohydrates in green peas and tomatoes. Gibberellic acid increased proteins, soluble carbohydrates, and ascorbic acid in all the products and starch and β‐carotene in the tomato. Gibberellic acid caused extended growth, production of smaller tomatoes and beans, and more disease‐susceptible plants. Cycocel‐ and Phosfon‐treated plants were sturdier, greener, water and insect resistant, and produced larger tomatoes or beans or thicker spinach leaves.
ULTRASTRUCTURAL CHANGES IN SOYBEANS DURING PROCESSING TO YIELD DESOLVENTIZED‐TOASTED MEAL
Authors: BAIR C. W. , SNYDER H. f.
Published: December 2006

Microscopic examination of conventionally processed soybeans showed that flaking was sufficient to disrupt almost all of the cotyledon cells but had little effect on protein bodies or lipid bodies. Hexane extraction changed the surface of protein bodies from smooth to granular. Desolventizing‐toasting was disruptive to cell walls and caused protein bodies to agglomerate.
PROTEIN METABOLISM, GROWTH, AND LIVER COMPOSITION OF YOUNG RATS FED COMBINATIONS OF WHEAT, SOY CONCENTRATE, AND PEANUT PROTEIN WITH ADDED N‐ACETYL‐L‐METHIONINE
Authors: OBIZOBA I. C.
Published: December 2006

Fifty‐six Sprague‐Dawley male rats (55g) were divided into 8 groups of 7 rats each on the basis of body weight and fed 7 isonitrogenous diets in which wheat flour (WF), soy concentrate (SC), peanut flour (P), and N‐acetyl‐L‐methionine (AcMet) in different combinations provided 12.5% protein for 35 days. Combinations of WF (70%) with SC (30%) or P (30%) or a blend of SC (15%) with Acmet (0.28‐0.29%) produced varied effects on body weight, nitrogen digestibility, food intake, nitrogen retention, liver weight, liver nitrogen (N), and liver lipids (P < 0.05). Supplementation of WF diet with SC alone or in combination with AcMet produced N retention comparable to that of animals fed casein as control diet (P > 0.01). Addition of SC alone or SC plus Acmet to WF increased food intake, body weight gain, N retention, N digestion, liver weight, and liver N better than addition of an equal amount of P or P plus AcMet to WF (P < 0.01). These results appear to suggest that wheat protein was improved by the addition of various levels and blends of SC and AcMet; that the pattern of amino acids produced by these mixtures were equally utilized as those furnished by casein; and that SC is superior to 9 as a supplement to WF as judged by weight gain, digestibility, N retention, liver weight, and liver N.
HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS
Authors: COLLINS J. L. , BEATY B. F.
Published: December 2006

Fresh green soybeans were heated in boiling water for up to 9 min to destroy trypsin inhibitor (TI) activity. The beans were tested for TI activity and fed to rats to ascertain physiological responses. TI activity was destroyed rapidly; after 1 min, 62.4% was destroyed and after 3 min, 90%. As expected, raw (unheated) beans had an adverse effect on weight gain; however, rats receiving beans from all heating durations exhibited less gain than rats fed casein. Protein efficiency ratio (PER) was 1.20 when rats were fed raw beans. However, PER increased with time of heating such that at 9 min PER was 1.90. Pancreatic hypertrophy occurred only in rats fed raw beans. The liver weighed less in rats fed raw beans than in rats fed heated beans or casein. Lipid content of liver from rats fed raw beans was greater than that from rats fed heated beans or casein. The protein content of liver from rats fed raw beans was lower than that from rats fed heated beans or casein.
INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
Authors: BUCKHOLZ L L. , DAUN H. , STIER E. , TROUT R.
Published: December 2006

Two varieties of peanuts, Runner #1 and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9‐point hedonic scale to rate strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a standard deviation of 1.81. Statistically significant differences were found among varieties and roasting conditions. Volatile components were collected on Tenax GC followed by characterization and quantitation by gas chromatography (CC). Statistical analysis was used to correlate sensory and instrumental analysis. Stepwise regression showed good correlation between sensory properties and selected GC peaks. The coefficient of determination for the selected peaks averaged 0.9580. Prediction of strength and flavor quality will be possible using the developed equation y = a + b1 (x1+ b2 (x2).
CHARACTERIZATION AND QUANTIFICATION OF STARCH IN COCOA BEANS AND CHOCOLATE PRODUCTS
Authors: SCHMIEDERAND R. L. , KEENEY . G.
Published: December 2006

Average starch content was 5.30%, range 4.50‐7.00%, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and ripened. An increase in starch content was also observed during fermentation, probably due to loss of soluble solids through exudative sweating. Characteristics of isolated starch were identical, irrespective of bean source. Granule size varied from 2 μm to 12.5 μm, with 80% being 2 pm to 6 pm in diameter. Gelatinization started at 61°C and was completed by 68°C. Cocoa starch was 36% amylose and 64% amylopectin. Dutching (alkali treatment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16%; chocolate liquor, 7%; dark chocolate, 3%; milk chocolate, 1%. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.
PIGMENTS PRODUCED BY Monascus purpureus WITH REGARD TO QUALITY AND QUANTITY
Authors: BRODER C. U. , KOEHLER P. E.
Published: December 2006

A simple methanolic extraction was used to evaluate intracellular pigments produced by Monascus purpureus NRRL 2897 utilizing different carbon and nitrogen substrates. The colors of the pigment extracts were specified by C.I.E. dominant wavelength and purity as an indicator of the differences in hue and saturation. Media containing maltose as the sole carbon source yielded pigment extracts with the longest dominant wavelength (most red). Glucose and fructose containing media also yielded red pigments. Yeast extract was a superior nitrogen source for production of red pigments. The color specification of water solubilized pigment complexes depended greatly on the ammo acid or protein to which the pigment was associated. Water solubilized pigment complexes were considerably stable to pH changes but did not withstand high temperatures such as would be required for thermal processing.
SENSORY SCREENING OF SYNTHETIC SWEETENERS USING TIME‐INTENSITY EVALUATIONS
Authors: SWARTZ MARSHA
Published: December 2006

To evaluate aftertaste (AT) in sweeteners, time‐intensity (TI) sensory studies were conducted using individuals who recorded intensity of AT as time passed on a strip chart recorder. The panelists were first trained to consistently evaluate TI properties for common sweeteners such as sucrose and saccharin. The trained panel gave reproducible results on equal solutions, differentiated between various concentrations of the same substance, and generated different TI curves for compounds which are known to vary in their taste onset and lingering AT. A selected panel was employed to evaluate the properties for certain newly synthesized sweeteners.
INHIBITION OF Saccharomyces cerevisiae BY NATURALLY OCCURRING HYDROXYCINNAMATES
Authors: BARANOWSKI J. D. , DAVIDSON P. M. , NAGEL C. W. , BRANEN A. L.
Published: December 2006

The antifungal activities of caffeic, p‐coumaric, ferulic, and chloro‐genie acids against Saccharomyces cerevisiae were investigated. Caffeic acid was found to exhibit little inhibition of growth, although the lag period was extended in the presence of 1000 ppm. Chloro‐genie acid had no effect on the organism. In contrast, p‐coumaric acid at 100 ppm increased the lag phase of S. cerevisiae, and above 250 ppm, inhibition after 72 hr growth was proportional to the concentration present. Ferulic acid caused an increase in lag phase at 50 ppm, while as little as 250 ppm resulted in complete inhibition. These results suggest that naturally occurring hydroxycinnamates may interfere with the fermentation of fruits by this yeast.
QUANTITATIVE ASPECTS OF PECTIC ACID HYDROLYSIS BY ENDO‐POLYGALACTURONASE FROM Rhizopus Arrhizus
Authors: LIU YUAN K. , LUH BOR S.
Published: December 2006

The mechanism of hydrolysis of various pectic substrates by highly purified endo‐polygalacturonase from Rhizopus arrhizus (RAPG) was investigated. RAPG hydrolyzed pectic acids through a random attack mechanism. Under controlled conditions, after hydrolysis of the pectic acid (DP = 134) by RAPG for 48 hr at 30°C, the major end products were monogalacturonic acid (6.5%), dimer (18.0%), trimer (55.0%), tetramer (6.6%), pentamer (5.1%), hexamer (3.0%), and small amounts of other oligomers. RAPG reacted more quickly on pectic acids of intermediate molecular weight (DP = 24), and favored pectic acid rather than pectinic acid and pectins.
COOK/CHILL FOODSERVICE SYSTEM WITH A MICROWAVE OVEN: THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE‐HEATING
Authors: DAHL C. A. , MATTHEWS M. E.
Published: December 2006

Two heat processes were used to simulate preparation of beef loaf as would occur in hospital cook/chill foodservice systems. Thiamin content of beef loaf was evaluated before initial cooking; after initial cooking to 63‐66°C and 24 hr chilled storage at 6°C; and after 0, 20, 50, 80 or 110 set of microwave‐heating (2450 MHz; 1408W output). Values for thiamin, determined using a fluorometric method, were adjusted to account for weight losses after two heat processes and storage of the beef loaf. A decrease in thiamin content (mean 0.9 μg thiamin/g of beef loaf uncooked) was not related to time or end‐temperature of microwave‐heating. Microwave‐heating accounted for l/3 of the 30% total thiamin loss.
OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS
Authors: BODRERO KEITH O. , PEARSON A. M. , MAGEE W. T.
Published: December 2006

Beef longissimus dorsi roasts weighing 200g, and cooked by microwaves or conventional methods for various times were evaluated for flavor and overall acceptability by an untrained panel. Analysis of the data by surface response methodology was utilized to ascertain optimum cooking times for flavor development. The optimum cooking time for conventionally roasted (electric oven at 177°C) meat was predicted to be 88 min as compared to 2.80 min for samples cooked by microwaves (2450 MHz). Samples cooked by conventional roasting generally received higher scores for acceptability and flavor than those cooked by microwaves. Flavor dilution profiles for aqueous extracts of the samples revealed that the conventionally cooked samples were rated slightly stronger in flavor, more pleasant and more meaty than samples cooked by microwaves.
UTILIZATION OF SLAUGHTER PLANT WASTE PROTEINS: AN INVESTIGATION ON THE NATURE AND SOME FUNCTIONAL PROPERTIES OF BOVINE RUMEN TISSUE PROTEINS
Authors: PERERA CONRAD O. , ANGLEMIER ALLEN F.
Published: December 2006

Bovine rumen and skeletal muscle proteins were studied and compared. Solubility studies indicated that about 90% of the rumen proteins could be extracted at pH 3 or 10, when the tissue was well homogenized. They were least soluble in the pH range 5‐6 (11 – 14%). Two protein isolates of distinct compositional differences were obtained from the pH 10 aqueous extract by successive lowering of pH to 7.0 and 5.4. The isolate at pH 7.0 contained predominantly actin and myosin, but no troponin and tropomyosin. Actin, myosin, troponin, and tropomyosin were completely precipitated at pH 5.4. The emulsifying capacity of the rumen proteins were about 30% lower than those of the skeletal muscle proteins; however, they had excellent solubility and consistency. Their whippability and foam stability were also superior to those of purified egg albumin.
EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES
Authors: OLSON D. G. , CAPORASO F. , MANDIGO R. W.
Published: December 2006

The effects of post‐cooking beef sample temperatures of 22°C (room temp) and 50°C on sensory measures were determined. Steaks from psoas, longissimus, and semitendinosus muscles from carcasses of A−, A+, and C+ USDA maturity groups were used. Steaks were oven roasted to 70°C internal temperature and cores (1.88 cm) were removed and halved, with one‐half being maintained at 22°C and the other half at 50°C. A calibrated double boiler system was used to accurately control sample temperature. Eight trained sensory panelists rated all samples on a 7‐point rating scale for flavor, juiciness, initial tenderness, and overall tenderness, and on a 5‐point rating scale for connective tissue residue. Significantly higher values for flavor (P > 0.01) and juiciness (P > 0.01) were found for 50°C samples, Tenderness measures were not affected by serving temperature. Correlation coefficients between juiciness and the various tenderness measures were higher for the 22°C samples but lower for flavor and the other sensory measures at 22°C.
EFFECT OF SORBATES ON MICROBIOLOGICAL GROWTH IN COOKED TURKEY PRODUCTS
Authors: ROBACH M. C. , TO E. C. , MEYDAV S. , COOK C. F.
Published: December 2006

Vacuum‐packaged oven‐roasted whole turkey breasts and sliced turkey breast luncheon meat are processed with and without potassium sorbate or sorbic acid. Through 12 days of accelerated storage at 10°C, the use of 0.26% sorbate reduced the psychrotrophic plate count in both products. In the main study conducted under commercial storage conditions of 4°C, the addition of 0.12% sorbic acid to the sliced product extended the time to reach 107 cells/g from 15 days in the controls to 42 days in the treated product. In oven roasted whole breasts, psychrotrophic counts in the controls were above 108 cells/cm2 after 14 days at 4°C while the sorbate pumped and dipped breasts were below that level through the 56‐day storage period at 4°C. Organoleptic evaluations indicated no significant differences between control and sorbate‐treated products.
DEVELOPMENT OF EXTRUDED TAR0 PRODUCTS
Authors: MOY J. H. , NIP W. K. , LAI A. O. , TSAI W. Y. J. , NAKAYAMA T. O. M.
Published: December 2006

A study was made of the effect of protein supplementation on the extrudability of tare flour. The tare flour was prepared from Bun‐long taro corms by washing, peeling, slicing, air drying, and grinding prior to extrusion into rice, noodle, and macaroni. To improve the extrudability and nutritional qualities of these tare products, mung bean flour or soy protein were added to the dough before extrusion. Prepared with dough moisture content of 30% and 40% w/w, and dough temperatures of 21° and 82°C, extruded taro products were measured for their organoleptic (color, surface smoothness, and eating qualities) and objective (color, texture, protein level, and energy value) qualities. Results showed that the addition of 15% mung bean flour to taro flour improved the firmness, of the rice and noodle. Soy protein also improved the texture of taro rice with 30% and 40% dough moisture and macaroni with 30% dough moisture. The addition of either mung bean flour or soy protein improved the smoothness of taro rice only very little. Product color intensity (measured with extracts as the absorbance ratio of 520 nm/422 nm) decreased considerably in taro rice after the addition of soy protein or mung bean flour, but only slightly in taro noodle and macaroni. Hunter color measurements indicated we similar color in all the cooked, extruded taro samples. Protein supplement can be incorporated into the extruded taro samples to make them comparable in protein and energy level to conventional wheat products and rice. It was concluded that taro flour can be extruded successfully into rice, noodle or macaroni by proper adjustment of initial dough temperature and moisture content. Protein enrichment improved to a limited extent the overall quality of extruded tare samples.
QUALITY PARAMETERS OF TORTILLAS FORTIFIED WITH SOY AND CHEESE
Authors: COLLINS J. L. , SANCHEZ J. F.
Published: December 2006

Tortillas were prepared according to methods used by Bolivians, but full‐fat soy meal was substituted for 10, 20, and 30% cornmeal. Tortillas were prepared without and with 10% cheese. Firmness of tortillas decreased with increased amounts of soy and with cheese. Soy and cheese caused small differences in color of tortillas. In general, flavor scores decreased slightly with increased levels of soy, but tortillas with cheese were preferred over those without cheese. Addition of soy and cheese improved the essential amino acid composition of the protein mixtures over that of corn alone. For the mixtures in general, the first limiting amino acids were sulfur amino. acids and lysine; the second limiting amino acids were threonine and valine. Diets of corn‐soy having 30% soy, and diets of corn‐soy‐cheese having 20–30% soy were first limiting in sulfur amino acids and second limiting in valine. However. the PER's of these diets were similar to the PIER of the casein diet.
ENERGY CONSUMPTION AND THE POTENTIAL FOR CONSERVATION IN A SPRAY‐DRIED COFFEE PLANT
Authors: OKADA M. , RAO M. A. , LIMA J. E. , TORLONI M.
Published: December 2006

Consumption of direct energy sources in a plant producing spray‐dried coffee amounted to 12,930 kcal/kg of instant coffee (kg IC). Thermal energy sources accounted for 95% of the energy and electricity for the rest. Spray‐drying was the most energy intensive operation, requiring 5,040 k/kg IC. Thermal energy consumption (kcal/kg IC) for roasting, extraction, and concentration was 890, 2,030, and 1,780, respectively. Thermal energy losses in the unit operations amounted to 55% of that consumed. Heat recovery and insulation techniques can be used to conserve about 70% of the losses.
CHEMICAL CHANGES OF IRON IN FOOD AND DRYING PROCESSES
Authors: LEE KEN , CLYDESDALE F. M.
Published: December 2006

Various iron sources used in food fortification are analysed for their distribution of iron forms, or “iron prof”le,” using previously described methodology. The effect of reaction with a beverage containing ascorbate, concomitant with freeze and spray drying processes, are investigated. The iron profile of certain sources are shown to change as a result of reaction with the beverage matrix during 3 days storage. These changes may be accelerated by spray‐drying but not by freeze‐drying. Thus the iron used in foods may not be in the original form after storage or processing as is often concluded when fortifying foods.
EFFECT OF POST‐HARVEST TREATMENT ON THE SHELF LIFE OF SUMMER CROP POTATOES
Authors: MILLER MAX
Published: December 2006

During the first week after harvest, potatoes from the field were divided into four lots and held at 7°C and 66% relative humidity (RH), 15°C and 47% RH, 24°C and 22% RH, and 24°C and 81% RH, respectively. Subsequently, all four lots were held at 15°C and 47% RH for the second week and 24° C and 22% RH for the third and fourth weeks. Those potatoes held at 24° C and 81% RH for the initial week after harvest had a longer shelf life with fewer potatoes showing rot and excessive shriveling than those held at the other temperatures and lower relative humidifies. These were followed respectively by potatoes stored at 15, 24, and 7°C giving progressively shorter shelf life and greater amounts of rot and shriveling.
CONCENTRATION OF WATERMELON JUICE
Authors: HUOR S. S. , AHMED E. M. , CARTER R. D.
Published: December 2006

A high temperature short time process was used to produce a 65° Brix concentrate from watermelon juice. Color of the reconstituted juice was similar to color of the fresh juice. The concentrate could be stored at ‐21°C for 18 months without color loss. The dominant pigment in the concentrate is lycopene and it could be extracted in a relatively pure form. Watermelon concentrate showed a psuedoplatic behavior with apparent viscosities lower than orange and grapefruit juice concentrates within the shear rates of 2‐100 set‐1.
interaction of salt, potassium sorbate and temperature ON THE OUTGROWTH OF Clostridium sporogenes PA 3679 SPORES IN A PRE‐REDUCED MEDIUM
Authors: ROBACH M. c.
Published: December 2006

The effect of potassium sorbate alone and in combination with sodium chloride on the growth of Clostridium sporogenes PA 3619 spores was studied. Two experiments were conducted in pre‐reduced trypticase soy broth (pH 6.0), one at 37°C, another at 24°C. Outgrowth of the spores was monitored in a Spectronic 20 at 600 nm. At 37°C the addition of 3 or 5% NaCl potentiated the anticlostridial effectiveness of 0.1, 0.2, and 0.3% sorbate. The addition of 1, 3, or 5% NaCl enhanced the functionality of 0.1, 0.2, and 0.3% sorbate against the outgrowth of PA 3679 spores at 24°C.
RIBOFLAVIN DETERMINATION IN MILK
Authors: RASHID INAYAT , POTTS DONALD
Published: December 2006

A new method to determine riboflavin in skimmed, 2% partially skimmed, homogenized, 2% partially skimmed chocolate, and nonfat dry milk has been developed. Compared to both the organoleptic method and the AOAC method, it is simple, inexpensive and sufficiently rapid to permit the assay of a large number of samples in one day. Quantification of the extracted samples is performed fluorometrically. Recoveries in the range 90–110% and standard deviations from 1.71–3.16 were obtained depending on the product.