bluuebunny/crossref_metadata_2025 huggingface dataset:
STUDIES ON THE PREPARATION AND NUTRIENT COMPOSITION OF BULGUR FROM TRITICALE
Authors: SINGH B. , DODDA L. M.
Published: August 2006

Bulgur of acceptable quality was prepared from two commercially available cultivars of triticale by boiling 10 min and cooking for 3 min or 10 min at 15 psi and 120°C. Moisture contents of 32‐41% were needed to achieve a desirable level of gelatinization of starch. Compared to triticale whole meal, bulgur had almost similar amounts of protein, amino acids and gross energy but lower amounts of crude fat, thiamine, riboflavin, folic acid, vitamin E, calcium, iron, copper, phosphorus, manganese, zinc, potassium, sodium and magnesium.
STATISTICAL PLANNING AND DESIGNING OF EXPERIMENTS TO DETECT DIFFERENCES IN SENSORY EVALUATION OF BEEF LOIN STEAKS
Authors: LOWRY STEPHEN R.
Published: August 2006

The main objective of a sensory experiment is to determine the effect of certain treatments on the response of a group of people. The primary obstacle in accomplishing this objective is that responses of sensory groups are extremely variable making the detection of true differences in response due to treatments difficult. It was the objective of this study to perform sensory experiments so that true differences in the main effects of interest could be detected. Consequently, achieving this objective necessitated the completion of the following three facets of an exemplary sensory study. Initially, the experimenter should carefully plan the experiment so as to control variation by rigorously training the panelists and controlling the objective and subjective error components of experimental error. Secondly, the experimenter should choose a restricted experimental design which stratifies the experimental units into homogeneous subgroups and accounts for all known sources of variation. The known but uncontrollable sources of variation should be nullified through randomization. A sufficient number of replications should be run to attain the desired level of precision. The principles necessary for the efficient planning and designing of experiments are presented. Lastly, the experimenter must collect accurate data and employ theoretically sound procedures to analyze that data. A sensory experiment was conducted invoking the above guidelines which made possible the detecting of true differences in steak palatability due to cooking endpoint temperature and marbling level.
STABILITY OF OZONE AND ITS GERMICIDAL PROPERTIES ON POULTRY MEAT MICROORGANISMS IN LIQUID PHASE
Authors: YANG P. P. W. , CHEN T. C.
Published: August 2006

Ozone was produced using a Welsbach ozonator and measured by an iodometric titration method. The stability of ozone in water depended on water temperature, initial ozone concentration and length of holding time. In general, ozone was more stable in water at 2°C than in water at 25°C. Percentages of ozone retained after standing were similar for initial concentrations which ranged from 3.15 to 4.65 mg/L. The germicidal effects of ozone were affected by contact time, temperature, pH value and presence of inorganic and organic materials in the solution. Longer contact time, lower pH value and lower temperature resulted in greater bactericidal effect. The bactericidal effects of ozone were reduced in Ringer solution, 5% NaCl solution and in the presence of egg albumin in solution.
CHEMICAL COMPOSITION OF THE ASCOSPORES OF Byssochlamys fulva
Authors: BANNER M. J. , MATTICK L. R. , SPLITTSTOESSER D. F.
Published: August 2006

A study was conducted to determine whether the difference in heat resistance of the ascospores produced by two strains of the mold Byssochlamys fulva was related to their chemical composition. Cleaned spore preparations were analyzed for proteins, amino acids, lipids and minerals. The most significant difference was a greater quantity of fatty acids longer than C20, in the more heat resistant spores. Some of the longer chained fatty acids recovered from both strains had not previously been detected in fungal spores and it was concluded that they may be a factor in explaining the high heat resistance of Byssochlamys ascospores.
QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
Authors: LEE KENNETH , YDESDALE F. M. CL
Published: August 2006

A method for the simultaneous quantification of the various forms of iron added or endogenous to foods has been developed. The total, elemental, and soluble iron are determined with minimal pre‐treatment by atomic absorption spectrophotometry. The iron valences and complexed iron are measured spectrophotometrically using the bathophenanthroline reagent. The method was both reproducible and accurate in measuring iron added to plant material and to a formulated instant beverage. The procedure may be applied to determination of possible changes in the iron‐fortified processed foods.
USE OF PROTEIN‐FORMOL TITRATION RELATIONSHIPS FOR ESTIMATING RATIOS OF SKIMMILK AND WHEY SOLIDS IN FROZEN DAIRY DESSERTS
Authors: PEEPLES M. L. , HEATH G. L.
Published: August 2006

A method was developed for estimating the skimmilk solids: whey solids ratios (NFDMS:WS) in frozen dairy desserts. This was accomplished by comparing protein percentages and formol titration values (ml 0.1N NaOH/50g sample) to regression lines which described relationships of protein percentages (y) and formol titrations (x) for suspensions of various ratios of NFDMS: WS. The equations for the lines are: y = 0.3623x + 0.08, (l00:0); y= 0.3356 ×+ 0.11, (80:20); y = 0.3054 ×+ 0.08, (50:50); y = 0.2630 ×+ 0.09, (20:50: y = 0.2425×+ 0.01, (0:100). The NFDMS:WS ratios of five frozen dessert mixes and two commercial ice cream samples were estimated satisfactorily by the method.
INFLUENCE OF MEDIA AND MEDIA CONSTITUENTS ON RECOVERY OF BACTERIAL SPORES EXPOSED TO HYDROGEN PEROXIDE
Authors: WALLEN STANLEY E. , WALKER HOMER W.
Published: August 2006

The effects of different media, length of time of incubation, media constituents and pH on recovery of spores of Bacillus subtilis var. niger exposed to hydrogen peroxide were examined. As the time of exposure of spores to hydrogen peroxide increased, the incubation time required for colony formation increased. A medium consisting of 7.5 g/L of yeast extract, 2.5g of glucose/L, 6.0g of vitamin‐free casamino acids/L, 15.0g of agar/L, 0.1g of ferrous sulfate/L, and 0.1g of manganous sulfate/L gave the best recovery. The presence of glucose and yeast extract in the medium was important Autoclaving of ferrous sulfate and manganous sulfate apart from the rest of the medium improved recovery and allowed for pH adjustment of the medium before autoclaving. Maximal recovery occurred between pH 6.8 and 7.0. The results of these experiments indicate that the sporicidal action of hydrogen peroxide may not be as great as previously observed and that careful attention should be paid to the procedures used to evaluate the safety of food processes that utilize hydrogen peroxide as a bactericide.
INHIBITION OF Clostridium perfringens BY BUTYLATED HYDROXYANISOLE
Authors: KLINDWORTH K. J. , DAVIDSON P. M. , BREKKE C. J. , BRANEN A. L.
Published: August 2006

Several concentrations of butylated hyrdoxyanisole (BHA) were tested for effectiveness in inhibiting the growth of C. perfringens. Three strains of C. perfringens were inhibited by 150 ppm BHA in Fluid Thioglycollate Medium. BHA was equally effective as an autoclaved or filter‐sterilized solution. Inhibition with 100 ppm was found to increase at the extremes of the pH range tested (5.5‐8.5). With 100 and 200 ppm, BHA was found to be bactericidal to C perfringens cells in a dilution buffer. BHA was found to have a synergistic inhibitory effect when used in conjunction with nitrite, sorbic acid, or esters of para‐hydroxybenzoic acid (parabens). In the presence of a lipid and surfactant, the antimicrobial activity of BHA against C. perfringens was greatly reduced.
CHARACTERIZATION OF SUNFLOWER PROTEINS
Authors: RAHMA E. H. , RAO M. S. NARASINGA
Published: August 2006

The nitrogen solubility of total proteins of sunflower meal (M), chlorogenic acid‐free meal (CFM) and protein isolate (I) in water was determined in pH range 1–10. Also the nitrogen solubility of the meal (M) in 0.1, 0.5 and 1.0M NaCl and 2.0% sodium hexametaphosphate solutions was determined. The solubility profiles in water and salt solutions were similar with minimum solubility in the range pH 4‐7. The total proteins of M and CFM gave 3 peaks in gel filtration on Sepharose 6B‐100 and also in chromatography on DEAE cellulose. The meal contained three protein fractions of 2S, 7S and 11s and CFM had an additional fraction of 16s.
LIPOXYGENASE DESTRUCTION IN WHOLE SOYBEANS BY COMBINATIONS OF HEATING AND SOAKING IN ETHANOL
Authors: BORHAN M. , SNYDER H. E.
Published: August 2006

We treated whole soybeans with heat and ethanol (in aqueous suspensions) so that lipoxygenase activity was destroyed and nitrogen solubility index (NSI) was maximal. As pH increased from 6.8 to 8, the susceptibility of lipoxygenase to heat is greatly increased, either with or without ethanol exposure, but the pH change had little effect on NSI. Increasing the ionic strength did not enhance lipoxygenase destruction. Useful ranges of the variables are 15‐45% ethanol, 40‐60°C, and 2‐6 hr exposure. The proper combinations of these conditions are sufficient to destroy lipoxygenase and maintain NSI at 50‐60, but only 50% of soybean trypsin inhibitor is destroyed.
BIOCHEMICAL STUDIES ON BLACK GRAM (Phaseolus mungo L.) SEEDS: AMINO ACID COMPOSITION AND SUBUNIT CONSTITUTION OF FRACTIONS OF THE PROTEINS
Authors: PADHYE V.W. , SALUNKHE D.K.
Published: August 2006

The protein fractions, albumins, globulins, prolamins and glutelins, of black gram (Phaseolus mungo L.) seeds were characterized for their amino acid compositions, isoelectric points, and subunit constitutions Globulins which formed 81% of the solubilized proteins were devoid of sulfur containing amino acids. Sulfur containing amino acids and threonine were deficient in total proteins of the seeds with 27.6 and 78.8 as their respective amino acid scores. Chemical scores of albumin, globulin, prolamin, and glutelin fractions were 64, 0, 56 and 70.7 respectively. The predicted biological values in human nutrition varied from 0 for globulins to 110 for glutelins and it was 14.9 for total proteins in the seeds. Dissolution of globulins was minimum in a pH range, 5.3‐5.9. Isoelectric focusing in a dissociating medium indicated that the majority of globulin subunits were acidic. Globulins, however, had two basic subunits with isoelectric points at 8.42 and 8.65. Two dimensional slab gel electrophoresis, with a phenol‐acetic acid‐mercaptoethanol‐urea (PAMU) system in the first dimension and sodium dodecyl sulfate (SDS) system in the second dimension suggested that the mobilities of proteins in PAMU and SDS systems were based on the related parameters.
OLIGOSACCHARIDES OF 13 AMERICAN CULTIVARS OF COWPEAS (Vigna sinensis)
Authors: AKPAPUNAM MAURICE A. , MARKAKIS PERICLES
Published: August 2006

Mature dry seeds of 13 American cowpea (Vigna sineilsis) cultivars were subjected to proximate analysis with the following results: moisture 9.6%; crude protein 23.9%; crude fat 1.6%; crude fiber 4.1%; ash 3.3%; and nonfiber carbohydrates by difference 57.7%. The sugars of these cultivars were extracted with 70% ethanol and separated by paper chromatography. On the basis of RG and Rf values, and several confirming tests, sucrose, raffinose, stachyose and verbascose were identified in these extracts. On a dry basis the average content of the cowpeas in these sugars was: sucrose 2.2%; raffinose 1.2%; stachyose 3.4%; and verbascose 0.9%.
REMOVAL OF TANNINS AND IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALI
Authors: CHAVAN J. K. , KADAM S. S. , GHONSIKAR C. P. , SALUNKHE D. K.
Published: August 2006

Soaking of sorghum seeds at 30° C in 0.05M sodium hydroxide and potassium hydroxide removed 75–85% of the tannins in 24 hr. Treatment at 100°C increased the rate of extraction and reduced the time required to leach 75–85% tannins from 24 hr to 20 min. Under similar conditions, 0.05M sodium carbonate removed 77% whereas soaking in distilled water removed only 30%. Dry matter loss due to the treatments with alkaline reagents ranged from 1.2–2.3%. Extraction of tannins in 0.05M alkaline solution at 100° C for 20 min improved in vitro protein digestibility of high tannin seeds 2˜5 fold as compared to untreated seeds.
CHEMICAL AND PHYSICOCHEMICAL CHANGES IN FIELD BEAN AND SOYBEAN PROTEINS TEXTURIZED BY EXTRUSION
Authors: JEUNINK J. , CHEFTEL J. C.
Published: August 2006

The solubility of extruded field bean and soybean protein in a pH = 6.9 buffer was less than 22%. Extensive solubilization could be obtained in buffers containing sodium dodecyl sulfate (SDS) and SDS plus dithiothreitol (DTT). The cysteine + cystine content decreased by 8.5% after extrusion of field bean protein, but remained constant with soybean protein. The content of all other amino acids was not changed; 1.4% (soybean) to 3.2% (field bean) of the lysine residues became chemically unavailable after extrusion. There was no significant formation of lysinoalanine or lanthionine. Electrophoretic patterns of initial and extruded proteins (SDS plus DTT solubilized) were very similar except for the appearance of a low mobility aggregate in extruded field bean protein.
CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY‐DRIED EGG WHITE
Authors: GALYEAN R. D. , COTTERILL O. J.
Published: August 2006

Effects of the spray‐drying process on egg white proteins were studied by diethylaminoethyl cellulose ion‐exchange chromatography and polyacrylamide gel electrophoresis. Major chromatographic peaks of native egg white were characterized by electrophoresis. Chromatograms and electrophoretographs of native egg white were compared to those of egg white which was adjusted to various pH levels, then spray‐dried. Changes in spray‐dried egg white protein patterns were minor, even at pH levels where conalbumin is heat sensitive. Egg white globulin proteins appear most sensitive to the spray‐drying process. Large scale denaturation of egg white protein does not occur during spray‐drying, but may initiate changes in the protein which affect the functional properties of rehydrated products. Globulin proteins require further characterization in order to properly describe their electrophoretic and chromatographic behavior.
A DYE DIFFUSION TECHNIQUE TO EVALUATE GEL PROPERTIES
Authors: CURTIS BUSK G. , LABUZA THEODORE P.
Published: August 2006

A diffusion method is described which can be used to evaluate the properties of macromolecular gelling agents. A dye solution is layered onto the top of a gel prepared to different concentrations and the solution is allowed to diffuse until a concentration gradient has formed. The concentration gradient as a function of distance and time is then evaluated using a scanning densitometer. From these results the apparent diffusion coefficient of the dye using Fick's second law is calculated. Care must be taken when evaluating gel systems using this method to account for dye:polymer interactions and to minimize polymer gel swelling. From the diffusion coefficient an evaluation of the structure of the gel can be made with respect to its degree of spacing.
COMPARISON OF Tetrahymena pyriformis W, Aspergillus flavus, AND RAT BIOASSAYS FOR EVALUATING PROTEIN QUALITY OF SELECTED COMMERCIALLY PREPARED FOOD PRODUCTS
Authors: WANG Y.‐Y. D. , MILLER J. , BEUCHAT L. R.
Published: August 2006

Tetrahymena pyriformis W and Aspergillus flavus were used as test microorganisms for evaluating the quality of proteins in commercially prepared foods. The results were compared with those obtained from rat bioassays. There was no significant correlation between the microbiological and rat bioassay values for protein quality obtained for selected food samples under the bioassay conditions in this study. These results are contrary to reports indicating that A. flavus can be used to determine the quality of proteins in various cultivars of grains. Microbiological bioassays were conducted using defatted food products and partially purified proteins from these products. There was no apparent improvement in correlation between data obtained using microbiological assays and rat assays when purified proteins were used in place of unfractionated foods in microbiological assays. Variations among replicate analyses were greater when T. pyriformis W was used as the test organism than when A. flavus was used. Coefficients of correlation between microbiological data and rat% PER data were higher for single‐point (S‐P) analyses in growth media containing 0.3 mg N/ml than for the four‐point slope‐ratio (S‐R) technique; and higher for the dye‐reduction (TPTZ) technique than for direct microscopic count (DMC) for evaluating protein quality.
FOAMING PROPERTIES OF PROTEINS: EVALUATION OF A COLUMN AERATION APPARATUS USING OVALBUMIN
Authors: WANISKA R. D. , KINSELLA J. E.
Published: August 2006

A specially designed small‐scale foaming apparatus was used to determine dynamic and static foaming properties of proteins. Foam was produced by sparging nitrogen at a known rate through a dilute protein solution. The temperature of the protein solution and protein foam was maintained by a water‐jacketed column. Ovalbumin was used as the reference protein. Foaming properties (foaming capacity, foam strength, and stability) were improved when the protein concentration was increased (0.01–0.1%); when sodium chloride was added to the protein solution and when the temperature was decreased from 40 to 2°C. Foaming properties were optimum at pH 3.8–4.0, slightly below the isolelectric point of ovalbumin, and at a gas flow of 20 ml/min. The apparatus permits many of the variables affecting foaming properties of proteins, i.e. pH, temperature, ions, carbohydrates and surfactants to be controlled while quantitatively determining foaming properties of small quantities of protein.
CALCIUM AND MAGNESIUM NUTRITIONAL STATUS OF ADOLESCENT HUMANS FED CELLULOSE OR HEMICELLULOSE SUPPLEMENTS
Authors: McHALE M. , KIES C. , FOX H. M.
Published: August 2006

The object of the study was to determine the effect of graded levels of two types of dietary. fiber on calcium and magnesium utilization by adolescent boys and girls. The 21‐day study was divided into a l‐day introductory nitrogen depletion period, a 2‐day adjustment period and three 6‐day randomly arranged experimental periods. During the three experimental periods, the eleven adolescent boys and girls and one young adult woman received a basal diet plus 10g or 20g of cellulose or 10 or 20g of hemicellulose supplements. The subjects were divided into two groups of six subjects each. Calcium and magnesium contents of food, feces, urine and blood serum were measured by atomic absorption spectrophotometry. Statistically significant changes in urinary mineral loss and increases in serum values were demonstrated. While receiving the basal diet alone or plus log cellulose, 20g cellulose, or no fiber, log hemicellulose or 20g hemicellulose, mean urinary calcium excretions (mg/subject/day) were 75.14, 83.14, 76.33, 70.48, 66.64 and 87.58, respectively. During the pre‐study and while receiving the basal diet alone, 10g cellulose, 20g cellulose or during the pre‐study, no fiber, 10g hemicellulose and 20g hemicellulose supplement, mean magnesium serum values (mcg/subject/dl) were 2.045, 1.938, 1.906, 1.940, 1.995, 1.976, 1.879 and 1.922, respectively.
DETERMINATION OF OPTIMUM PARAMETERS FOR PROTEIN ISOLATION FROM KRILL (Euphasia superba) WASTE PRODUCTS
Authors: ROMO CLAUD IO R. , ANDERSON CHRISTOPHER G.
Published: August 2006

Waste material obtained from the mechanical peeling of Antarctic Krill (Euphasia superba) was studied in order to evaluate its potential use as a raw material for the preparation of protein isolates. A dye‐binding method for determination of soluble protein was applied to krill protein and found to correlate well with protein values determined by standard Kjeldahl analysis. The effect of the following parameters on the solubility of protein was studied: pH, ionic strength, solid‐to‐solvent extraction ratio and time of extraction. Recovery of protein was studied in terms of influence of pH, simultaneous effect of pH and heat, and influence of coagulation time. Optimum conditions for extraction and precipitation of protein were therefore established.
EFFECT OF CARCASS WEIGHT AND FAT THICKNESS OF LAMB CARCASSES ON SURFACE BACTERIA COUNTS
Authors: SAUTER E. A. , JACOBS J. A. , PARKINSON J. F. , ERCANBRACH S. K.
Published: August 2006

Microbial studies were conducted to determine the rate of build‐up of surface bacteria during chilling and holding on carcasses of 141 lambs. Samples were obtained using the swab technique. Initial bacterial load was determined on hot carcasses. Chilled carcasses were sampled at 24 hr and after 4 and 7 days post slaughter. Bacterial counts indicated substantial reduction in numbers during chilling, at ‐2.2 °C for 24 hr from 6.4 × 103 to 5.1 × 102/cm2 for the total aerobic count on light lamb carcasses. Reduction in numbers of total aerobes during 24‐hr chilling was not as great for heavy lamb carcasses, from 5.1 × 103 to 1.7 × 103/cm2 Numbers of phychrotrophic organisms after 4 and 7 days appear to be related to the thickness of fat cover. Carcasses having 0.36 cm or less of fat cover had significantly (P < 0.05) higher psychrophilic counts. No Salmonella were isolated and numbers of Clostridium perfringens in both groups of lamb carcasses were low.
COMPARISON OF FARMERS' MARKET, AND SUPERMARKET PRODUCE: TOMATOES AND BELL PEPPERS
Authors: SOMMER R. , KNIGHT H. , SOMMER B. A.
Published: August 2006

Undergraduate students made flavor and appearance ratings of tomatoes and bell peppers purchased from certified farmers' market suppliers and from supermarkets in the same cities. Tomatoes from the farmers' markets were less expensive, those from the supermarkets were more attractive, and there was no difference in flavor preference in double‐blind taste trials. Bell peppers from a certified farmers' market were preferred in double‐blind flavor trials over bell peppers from supermarkets.
EFFECT OF SHORT‐TERM HIGH CO2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLI
Authors: WANG C. Y.
Published: August 2006

Broccoli was treated at 5°C with 20, 30 and 40% CO2 for 3 and 6 days soon after harvest, and then transferred to storage in air at 5°C. CO2 injury was severe in samples treated with 40% CO2 for 6 days. Offensive odor and flavor also developed by the end of 6 days' treatment with 30% CO2 but dissipated when the broccoli was transferred to air. CO2 delayed yellowing and loss of both chlorophyll and ascorbic acid, and retarded ethylene production. Except at the level that was injurious to the tissue, CO2 retarded mold growth and had no appreciable effect on compactness, turgor, and opening of the florets.
OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS
Authors: SAGUY I. , KAREL M.
Published: August 2006

The maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction‐heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved.
PROTEIN, OIL AND GOSSYPOL CONTENTS OF A VEGETABLE CURD MADE FROM OKRA SEEDS
Authors: MARTIN FRANKLIN W. , TELEK LEHEL , RUBERTÉ RUTH , SANTIAGO ALMA G.
Published: August 2006

Seeds of okra were ground by five techniques, extracted with water, and filtered to yield a milk‐like emulsion. Proteins and oils were precipitated with six substances at 80°C. Two precipitating agents were tested at live concentrations. The curd was filtered from the whey, washed, pressed, tasted, and then analyzed for oil, protein, and gossypol contents. The highest yield of curd was obtained from seeds soaked 20 hr in water and then ground in a household blender. Six techniques all resulted in satisfactory precipitation of protein, but the best quality curd was obtained by precipitation with lime juice. Variations in concentration of precipitating agent affected protein, oil, and gossypol contents. A higher percentage of the oil of the original sample was recovered in the curd than the percentage recovered of the protein. Gossypol content of the curd was much higher than that of the entire seed. Okra seed curd is an attractive food that can be prepared with home‐scale techniques or by large‐scale processing.
SENSORY, NUTRITIONAL AND STORAGE PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
Authors: OKAKA JAMES C. , POTTER NORMAN N.
Published: August 2006

Acidified water soaking of cowpeas followed by blanching reduced the beany flavor of drum‐dried cowpea powders. A taste panel preferred the low‐beany cowpea powders in a porridge‐like baby food formula but not in bread where the reduction in beaniness was less apparent or in moin‐moin, an African traditional dish, where beany flavor is desirable. The amino acid compositions and available lysine contents of the low‐beany powders did not differ appreciably from those of raw cowpeas or from powder not reduced in beaniness. Biological value, as measured by the PER test, was not decreased in powders lowered in beaniness and was enhanced by methionine fortification. Storage stability of low‐beany powders evaluated in the baby food formula was excellent for at least 16 wk at 30°C.
INHIBITION OF AFLATOXIN‐PRODUCING FUNGI BY ONION EXTRACTS
Authors: SHARMA ARUN , TEWARI G. M. , SHRIKHANDE A. J. , PADWAL‐DESAI S. R. , BANDYOPADHYAY C.
Published: August 2006

Various extractives of onion were tested for their inhibitory activity towards the growth of the aflatoxin‐producing fungi, Aspergillus flavas and A. parasiticus. Ether extract and lachrymatory factor (LF), which has been earlier identified as thiopropanal‐s‐oxide, were found to have potent antifungal activity. Steam‐distilled onion oil, which is devoid of LF, was not as potent as ether extract and LF. Its major component, dipropyldisulfide was ineffective as a fungal inhibitor. Ethyl acetate extract containing phenolics was also ineffective. Exposure of onions to gamma‐irradiation at a sprout‐inhibiting dose (6 krad) did not alter the inhibitory potency of the onion extractives which, however, appeared to be heat‐labile.
CHARACTERIZATION OF BAKED BEAN PROCESSING WASTEWATER AND ITS ASSIMILATION BY Aspergillus foetidus
Authors: HANG Y. D. , WOODAMS E. E.
Published: August 2006

Baked bean processing wastewater is high in BOD (biochemical oxygen demand) and produces noxious odors when treated in municipal activated sludge systems. The present study describes a process for the assimilation of this wastewater by the mycelium of Aspergillus foetidus NRRL 337. The fungus is capable of rapidly digesting over 80% of the BOD and produces no foul odors. The mycelium has a crude protein content of greater than 50% and is readily harvested by simple filtration. The optimal conditions for the fungal process are as follows: pH, 3.3; temperature, 30°C; incubation time, 24 hr; and aeration rate, 2 mMO2/liter/hr.
FERMENTATION OF CASAVA (Manihot esculenta Crantz)
Authors: NGABA P.R. , LEE J.S.
Published: August 2006

Microorganisms were isolated from traditionally fermented cassava from Cameroon and from fermented cassava in the laboratory. These isolates were examined for their abilities to produce gari flavor. Cassava fermentation was mainly due to lactic acid bacteria. Lactobacillus sp. and to a lesser degree Streptococcus sp. were responsible for the acid production and gari flavor development.
RETENTION AND STABILITY OF VOLATILE SULFUR‐CONTAINING COMPOUNDS IN CHICKEN MEAT
Authors: FARBOOD M. I. , MacNEIL J. H.
Published: August 2006

Methionine‐35S was used to generate radioactive volatile sulfur‐containing compounds. The degree of retention and stability of these compounds in a cold chicken meat slurry was determined. It was found that substantial amounts of radioactive volatile sulfur‐containing compounds were trapped in the slurry (.71 μci). It was also concluded that 44.0% of the total methanethiol generated was trapped in the slurry. Further investigation revealed that the major portion of these highly volatile sulfur‐containing compounds, which were trapped in the slurry, was no longer volatile and would not be released upon heating. Subsequent heating of the slurry for 4 hr under reflux and in an open vessel resulted in a 32.3% and 33.8% loss of radioactivity, respectively. However, the major loss of radioactivity occurred within the first hr of cooking with little loss of activity after that period. The results of a chloroform‐methanol fractionation showed that 90.7% of the trapped radioactive sulfur‐containing compounds were associated with the protein fraction of meat. The association of these compounds with the protein fraction was confirmed using picric acid precipitation. The remaining radioactive sulfur‐containing compounds retained in the aqueous and lipid fraction, 8.95% and 0.35% respectively, could also play an important role in flavor.
FATTY AND AMINO ACID COMPOSITION OF SALTED MULLET ROE
Authors: LU J. Y. , MA Y. M. , WILLIAMS C. , CHUNG R. A.
Published: August 2006

Salted mullet roe was prepared by soaking in brine, pressing and air drying. The prepared roe product was high in protein (35.5%) and lipids (25.7%). The GLC analysis showed that the major saturated fatty acid was 16:0 and the major unsaturated fatty acids were 16:l and 18:l in the roe lipids. The analysis of the roe protein indicated that the major amino acids were glutamic acid, proline and lysine. The roe protein is well balanced with essential amino acids, and appears to be a high quality protein.
γ‐IRRADIATION OF 5′‐INOSINIC ACID IN FISH MEAT CAKE
Authors: UCHIYAMA SADAO , UCHIYAMA MITSURU
Published: August 2006

The radiolysis of 5′‐inosinic acid (5′‐IMP) was studied to evaluate the wholesomeness of γ‐irradiated fish meat cake. 5′‐IMP in a phosphate buffer (pH 6.5) decomposed at 3.12 of G(‐M) by ′‐irradiation to hypoxanthine. Hypoxanthine, purine base, decomposed almost at the same rate as 5′‐IMP. Protein and unsaturated fatty acid had a markedly protective effect on 5′‐IMP against γ‐irradiation, and metal ions like iron were somewhat protective. In an actual fish meat cake, Kamaboko, 5′‐IMP was kept stable even at a high dose of γ‐ray. The solvent extract from irradiated Kamaboko with 5′‐IMP and hypoxanthine or without them showed no mutagenecity in the mutation assay using Salmonella typhimurium.
FAT CELL RUPTURE IN A COMMINUTED MEAT BATTER AS A DETERMINATIVE FACTOR OF HEAT STABILITY
Authors: TINBERGEN B. J. , OLSMAN W. J.
Published: August 2006

A method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120°C. The results indicate that the integrity of the fat cells in a sausage batter rather than the availability of released fat for emulsification determines the heat stability of the batter.
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE
Authors: CHEN T.‐S. , COOPER R.G.
Published: August 2006

The effects of temperature and the presence of oxygen and reducing agent on the thermal stability of two naturally occurring labile folates were investigated Microbiological assay of samples heated from 49–100°C for various lengths of time revealed that the loss of 5‐methyltetrahydrofolic acid in aqueous solution followed first order kinetics with a low Arrhenius activation energy of 9.5 kcal/mole. Tetrahydrofolic acid was extremely labile during heating and the stability of both forms of folate was increased in the presence of ascorbate and nitrogen atmosphere.
RELATIVE SWEETNESS OF FR.UCTOSE AND SUCROSE IN MODEL solutions, LEMON BEVERAGES AND WHITE CAKE
Authors: CARDELLO ARMAND V. , HUNT DEBORAH , MANN BRUCE
Published: August 2006

The relative sweetness of fructose and sucrose was evaluated at various concentrations in distilled water, in citric acid solutions (pH = 2.35, and 3.0), in lemon flavored beverages (pH = 2.35 and 2.7), and in vanilla cake. In distilled water and in the less acidic beverage and citric acid solutions, magnitude estimates of sweetness revealed fructose to be sweeter than sucrose by a factor of 1.6 – 1.9 at lower sugar concentrations. However, the greater relative sweetness of fructose declined‐ with increasing sugar concentration. In the more acidic beverage and citric acid solutions, no difference in perceived sweetness between fructose and sucrose was found at any sugar concentration. Similarly, no difference in the perceived sweetness of the two sugars was found when each was used as a sweetener in vanilla cake. These data suggest that the greatest sweetening advantage of fructose over sucrose occurs at the lower concentrations of the two sugars: However, when used in certain beverages or foods, concomitant tastes may mask or mitigate this differential sweetness.
EVALUATION OF A FLUOROMETRIC TECHNIQUE FOR QUANTITATIVE DETERMINATION OF SOY FLOUR IN MEAT‐SOY BLENDS
Authors: ELDRIDGE A. C. , HOLMES LEO G.
Published: August 2006

Textured soy flour containing 50% protein has been added to fresh ground beef at different levels. Samples were analyzed utilizing fluorescence spectrophotometry. Knowing only what product was added, it was possible to measure the amount of soy flour addition at the 30% level within ±2.4%.
INFLUENCE OF MOIST HEAT ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY AND PEANUT FLOURS
Authors: McWATTERS KAY H. , HOLMES MAC R.
Published: August 2006

Nitrogen solubility and emulsifying properties of unheated and heated (live steam at 100°C for 10, 20, and 30 min) soy and peanut flours were determined. Results showed that each of these functional properties was reduced as heating time increased. Nitrogen solubility of soy flour was more sensitive to extension of heating time than peanut flour. However, emulsion‐forming and thickening properties of soy flour were not as adversely affected by moist heat treatment as peanut flour. Viscous, mayonnaise‐like emulsions (27,840–41,760 cps) were produced by unheated soy and peanut flours and soy flour heated for 10 or 20 min. Thick salad dressing‐like emulsions (9,520–14,960 cps) were produced by soy flour heated for 30 min and peanut flour heated for 10 or 20 min. Poor emulsifying properties were exhibited by peanut flour steamed for 30 min where a thin, pourable emulsion (2,400 cps) was formed. High levels of nitrogen solubility were not necessarily associated with maximum emulsifying capacity. Multiple regression analyses confirmed that heating time was the primary determinant in reduction of functionality of both flours and that flours derived from peanuts and soybeans responded differently to moist heat treatment.
ORANGE PYRUVATE DECARBOXYLASE: ISOLATION AND MECHANISTIC STUDIES
Authors: RAYMOND W. R. , HOSTETTLER J. B. , ASSAR K. , VARSEL C.
Published: August 2006

Pyruvate decarboxylase, isolated from orange vesicle tissue, was purified 66‐fold by Carbowax®‐4000 and ammonium sulfate precipitations, and carboxymethylcellulose chromatography. The enzyme was characterized for optimum pH, stability, and divalent cation and inhibitor effects. Kinetic studies indicated that the orange enzyme is mechanistically similar to yeast pyruvate decarboxylase, having separate binding sites for Mg++ and thiamine pyrophosphate. The enzyme differs from its yeast counterpart, in having only one active site. It is specific for pyruvate and 2‐ketobutyrate, and is competitively inhibited by 2‐ketononanoate. The enzyme apparently exists in the fruit, primarily as an inactive cyclizable ternary complex of apo‐enzyme, Mg++, and thiamine pyrophosphate. Cycli‐zation to the active holo‐enzyme is apparently controlled by the available pyruvate concentration.
HEAT INACTIVATION OF PEROXIDASE IN CORN‐ON‐THE‐COB
Authors: LEE Y. C. , HAMMES J. K.
Published: August 2006

Sweet corn was blanched in steam to investigate heat inactivation of peroxidase in corn‐on‐the‐cob and the relationship between the residual peroxidase activity and flavor of stored frozen corn‐on‐the‐cob. Heat inactivation of peroxidase in the kernel section was quickest and that in the center cob section was slowest. Heat penetration studies supported the fact that slow heat inactivation in outer cob and center cob sections was due to slow heat penetration in these sections. Temperature dependence of heat inactivation of peroxidase was accounted for by the Arrhenius equation and Ea for inactivation of peroxidase was estimated to be 7.4 t 0.4 Kcal/mole. A computer model was developed to predict the residual peroxidase activity in blanched corn‐on‐the‐cob and the prediction was reasonably accurate. Corn‐on‐the‐cob blanched less than 15 mm at 99°C developed varying degrees of off‐flavor as determined by panel members. Peroxidase activities in the outer cob and the kernel sections of corn‐on‐the‐cob had significant correlations with off‐flavor development in corn‐on‐the‐cob.
WATER‐SOLUBLE PRODUCTS FROM PATULIN DURING ALCOHOLIC FERMENTATION OF APPLE JUICE
Authors: STINSON E. E. , OSMAN S. F. , BILLS D. D.
Published: August 2006

During the course of alcoholic fermentation, 50 ppm of14 C‐patulin added to apple juice was converted to other materials. The products were largely nonvolatile and water soluble. Little, if any, patulin was metabolized to CO2. Comparison of the thin‐layer chromatographic (TLC) migration of the major patulin products from fermentation with the products of the reaction of patulin with cysteine indicated that at least 58% of the added patulin was converted to substances other than adducts of cysteine, peptides and proteins. In addition to a major TLC‐immobile component (21%), at least six TLC‐mobile patulin products were observed.
SENSORY PROPERTIES OF HIGH FRUCTOSE CORN SYRUP ICE CREAM FORMULATIONS
Authors: PEARSON A. M. , ENNIS D. hl.
Published: August 2006

Ice cream formulations containing varying levels of high fructose corn syrup (HFCS) and corn sweeteners of differing dextrose equivalents (DE) were compared on preference and three sensory components with a sucrose control by 160 untrained panelists. The sensory components studied were sweetness, mouthfeel and gumminess. A significant improvement in preference was found with the HFCS ice cream formulations relative to the sucrose control with increasing concentration of corn sweeteners up to about 33% of total sweetener at 28–31 DE corn sweetener. A very high correlation between preference and mouthfeel was found yielding a multiple R2 of 0.98 of which over 96% was due to mouthfeel in the multiple regression model relating preference to sweetness, mouthfeel and gumminess.
PEANUT‐FORTIFIED FOOD BLENDS
Authors: BOOKWALTER G. N. , WARNER K. , ANDERSON R. A. , BAGLEY E. B.
Published: August 2006

Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals. Changes in flavor, peroxides, free fatty acids, available and added L‐lysine HCI after storage for 2, 6 and 12 months were evaluated and found satisfactory. Protein efficiency ratios (PER) were about 0.7 units lower in blends containing peanut rather than soy protein. Increased PER values were obtained by the addition of 0.3–0.57% L‐lysine HCI or by combining peanut with soy proteins. No further improvement in PER values was effected in peanut formulations by the addition of DL‐methionine in combination with L‐lyine HCI.
PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTS
Authors: HEYDANEK M. G. , WOOLFORD G. , BAUGH L. C.
Published: August 2006

Current practice in the cereal industry is the use of multi‐colored graphics on plastic‐foil constructions and various coupons and premiums as packaging inserts. The volatiles in these inserts, if not controlled, can impart undesirable flavor to packaged foods. Volatiles isolated from various printed coupons and premiums exhibit a wide range of component concentration and odor. Chemical and organoleptic methods for measuring simulated volatile transmission from coupons and premiums through overwrap films have shown classical materials to be unsuitable in many cases. Instrumental measurements showed a polyester/PVDC/polyester film to be an almost absolute barrier to premium and coupon volatiles at the concentrations normally encountered.
SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE
Authors: CUNNINGHAM F. E.
Published: August 2006

Fresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off‐odor development and total counts. Thighs and breasts were baked to internal breast temperature of 85°C cooled, then evaluated for shear press values, moisture retention, and sensory properties. Drumsticks dipped in potassium sorbate developed off‐odors later than the controls. Those parts dipped in 10% potassium sorbate had a 20‐day shelf‐life at 4°C, based on off‐odor development and time for total counts to reach 10′. Parts dipped in potassium sorbate for 30 set, drained, then baked had similar Shear Press (tenderness) and Carver Press (moisture retention) values regardless of the sorbate concentration used. Taste panel members could not distinguish between those parts dipped in 5 or 10% potassium sorbate and those parts dipped in distilled water. Sensory evaluations were significantly lower for those parts dipped in 15% potassium sorbate solutions for 1 mm. Parts dipped in 5 or 10% solutions for 1 mm were indistinguishable from the controls.
STABILITY OF REFRIGERATED MULLET SAUSAGE
Authors: DALEY L. H. , DENG J. C. , OBLINGER J. L.
Published: August 2006

A storage study including microbiological assay, chemical determination of rancidity, and sensory evaluation was performed on a sausage‐type product developed from minced mullet. Eight treatments were tested to determine the effect of a liquid smoke flavoring, a textured soy flour, and two methods of flesh recovery (hand filleted or mechanically deboned flesh). Results indicated a shelf‐life of approximately 2 wk at 2°C with no preservatives other than the liquid smoke flavoring (0.5%) and sodium nitrite (100 ppm). The limiting factor was the development of off‐flavors which correlated to total bacterial counts of approximately 4.8 × 105 APC/g.
APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODS
Authors: HURST W. J. , MARTIN R. A. , ZOUMAS B. L.
Published: August 2006

High performance liquid chromatography (HPLC) has been applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose and lactose) present in a broad variety of food items, both fresh and processed. Following one of two simple extraction procedures, HPLC analysis is complete in 15 min. Recovery studies indicate good recovery from a variety of food matrices (94–104%). Relative standard deviations indicate excellent precision. The method permits an update of current carbohydrate literature both qualitatively and quantitatively.
OPTIMIZATION OF A LACTOSE HYDROLYSIS PROCESS
Authors: KNOPF F. CARL , OKOS MARTIN R. , FOUTS DAVID A. , SYVERSON ALDRICH
Published: August 2006

A design equation was developed which represents the enzymatic hydrolysis of lactose in whey. Various processing schemes and conditions were studied to determine an optimal cost for the hydrolysis process. Consideration was given to catalyst costs, product value and reactant concentration.
ANALYSIS OF CONTINUOUS STERILIZATION PROCESSES FOR BINGHAM PLASTIC FLUIDS IN LAMINAR FLOW
Authors: GUARIGUATA C. , BARREIRO J. A. , GUARIGUATA G.
Published: August 2006

A model was developed to represent the continuous sterilization of Bingham plastic fluid foods for the laminar, isoviscous and nonisoviscous flow, with applications to design. The length of the heating and cooling sections as well as nutrient retention were numerically calculated for a required sterilization value. Thiamine and C. botulinum were considered for this purpose. There was a considerable difference between solutions obtained for isoviscous and nonisoviscous flow. Therefore, it would not be advisable to overlook the temperature effect on rheological fluid properties. Optimal nutrient retention was shown to occur for the smallest tube diameter studied.
RELATIONSHIP BETWEEN METHYLMERCURY AND TOTAL MERCURY IN BLUE CRABS (Callinectes sapidus)
Authors: WARD DONN R. , NICKELSON RANZELL , FINNE GUNNAR
Published: August 2006

Blue crabs were harvested from an area known to have a high level of mercury in the sediment. The edible body meat was extracted and analyzed for both total and methylmercury concentrations. A highly significant correlation was observed (0.957) with respect to the amount of total mercury present as methylmercury. Analysis indicated that approximately 35% of the total mercury was present as methylmercury.
HIGH‐PRESSURE LIQUID CHROMATOGRAPHY OF CRANBERRY ANTHOCYAN
Authors: CAMIRE A. L. , CLYDESDALE F. M.
Published: August 2006

The four major anthocyanins of cranberries were separated and purified by conventional paper chromatography. The purified individual anthocyanins were eluted from the paper by methanol‐acetic acid‐water (90:5:5) and concentrated on a rotary evaporator (<30°C). The individual anthocyanins were chromatographed separately and in a mixture by a reversed‐phase high‐pressure liquid chromate‐graphic (HPLC) system. Complete separation of all four anthocyanins took less than 1 hr 40 min. A SO‐ml sample of commercial Cranberry Juice Cocktail first purified by a GC‐50 ion exchange column before injection into the HPLC showed the presence of two additional pigments when chromatographed.
INTENSIFICATION OF FRUIT‐FLAVORS BY ASPARTAME
Authors: BALDWIN RUTH E. , KORSCHGEN BERNICE M.
Published: August 2006

Orange‐, cherry‐, and strawberry‐flavored noncarbonated beverages containing 0.065% Aspartame were equivalent in sweetness to beverages containing 9.52% sucrose. The same flavors in gelatin desserts sweetened with 15% sucrose were equivalent to those sweetened with 0.070% Aspartame. Sensory scores indicated that both orange‐and cherry‐flavored beverages had a significantly higher intensity of fruit‐flavor than their counterparts sweetened with sucrose. However, in the strawberry‐flavored beverages or in the three flavored gelatins, no such differences in intensity of fruit‐flavors were found between products sweetened with Aspartame or sucrose.
EXTRUDED CORN FLOUR AS AN ALTERNATIVE TO LIME‐HEATED CORN FLOUR FOR TORTILLA PREPARATION
Authors: BAZÚA CARMEN D. , GUERRA ROSAURA , STERNER HANK
Published: August 2006

Experiments were conducted to produce an extruded corn dough (masa) and meal with the same organoleptic properties as lime heat‐treated corn dough. Dry, raw corn kernels were ground in a cereal grinder. The resulting meal was combined with calcium hydroxide in a‘powder mixer and fed continuously through a Wenger X‐S Extruder along with a controlled flow of cold water. The dough and tortillas made in this way were compared with those made by traditional lime heat‐treatment methods for organoleptic properties and total lysine, tryptophan and protein content. No appreciable differences were noted at comparable use levels of calcium hydroxide. Better color and smaller tryptophan losses were obtained with extruded products using 0.2% calcium hydroxide than with the lime heat‐treatment method using 1.0% calcium hydroxide.