bluuebunny/crossref_metadata_2025 huggingface dataset:
Bioavailability of Iron in Iron‐Fortified Fluid Milk
Authors: RANHOTRA G. S. , GELROTH J. A. , TORRENCE F. A. , BOCK M. A. , WINTERRINGER G. L.
Published: August 2006

The bioavailability of iron in pasteurized and homogenized cow's milk was determined by the hemoglobin depletion‐repletion technique using rats. A water soluble citrate phosphate iron complex (iron, 16.67%) was used to fortify milk (iron, 38 ppm). Results showed that iron in milk was as well available as that in ferrous sulfate (99% vs 100%); the same was true when the iron complex was tested as such (not added to milk). Thus, milk or milk components appear not to adversely affect the bioavailability of added iron under the conditions of this experiment.
Nitrogen Conversion Factors for Several Soybean Protein Products
Authors: MORR C. V.
Published: August 2006

Nitrogen conversion factors, based on amino acid content (Factor Method) and micro‐Kjeldahl nitrogen content (Kjeldahl Method), were computed for defatted soybean flakes, several laboratory isolates, and a commercial soy protein isolate. Computed nitrogen conversion factors were 5.64–6.08 (Kjeldahl Method) and 6.70–6.84 (Factor Method). Individual values for each nitrogen conversion factor did not differ significantly within each group (Factor Method or Kjeldahl Method). In contrast, the difference between the two groups is of major importance to the food industry. The Factor Method is recommended to provide the most accurate conversion factor.
Substrate Specificity and Inhibition of Polyphenoloxidase (PPO) From a Dwarf Variety of Banana (Muss Cavendishii, L.)
Authors: GALEAZZI MARIA ANTONIA M. , SGARBIERI VALDEMIRO C.
Published: August 2006

Banana polyphenoloxidases oxidize specifically o‐diphenols. The Km values were low for dopamine, epinephrine, and norepinephrine. It was lower for L‐dopa as compared with D‐dopa. The most effective inhibitor was ascorbic acid followed by cysteine and then sodium metabisulfite. Diethyldithiocarbamate, at pH 7.0, was not as effective as the above inhibitors. Ammonium ion and the oxidized β‐nicotine adenine dinucleotide acted as activators whereas Fe+2, Fe+3, Al+3, Ca+2 and Zn+2 showed various degrees of inhibition. On the other hand, C+1, Cu+2, Mg+2 and Mn+2 did not affect the enzyme activity. Mercaptoethanol (17 mM) completely inactivated the enzymes. On dialysis 30% of the activity was restored with regeneration of two isozymes.
Ascorbate Oxidase in Mature Orange Peel
Authors: KANNER J. , HAREL STELA , BEN‐SHALOM N.
Published: August 2006

Evidence of the occurrence of ascorbic acid oxidase in the peel of mature orange is presented. The enzyme was found to be insoluble and located in albedo only. It is specific for ascorbic acid but not for catechol and is oxygen‐dependent, with pH optimal activity of 6.5. The ascorbic acid oxidase acitivity was inhibited by high temperature, a pH below 3.5, and copper‐chelates such as sodium azide and sodium dithiocarbamate. Blanching and decreasing the pH of the peel to 3.5 are recommended to achieve maximum stability of ascorbic acid in orange peel.
Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin
Authors: SAMEJIMA KUNIHIKO , ISHIOROSHI MAKOTO , YASUI TSUTOMU
Published: August 2006

Myosin molecules are cleaved by chymotrypsin digestion into two fragments: subfragment 1, which originates from the globular heads of myosin, and the myosin rod, which originates from the helical tail of the myosin molecule. The heat‐induced gelation of these subfragments was compared to that of intact myosin by measuring rigidity, turbidity, and other physico‐chemical characteristics of each system. Two features of the heat‐induced gelation of myosin, aggregation and three‐dimensional network formation were found to be imparted by the subfragment 1 and the rod, respectively. The former involves disulfide exchange and the latter relates to conformational changes arising from a partially irreversible helix‐coil transition during heating. Possible relationships are suggested between these physicochemical changes of the myosin head and tail regions upon heating and the heat‐induced gelation of myosin.
Purification and Properties of Beta‐galactosidase from Streptococcus thermophilus
Authors: RAO M. V. RAMANA , DUTTA S. M.
Published: August 2006

A β‐galactosidase from Streptococcus thermophilus was purified to homogeneity by ammonium sulfate and acetone fractionation, gel filtration on Sephadex G‐200, and ion exchange chromatography on DEAE‐Sephadex A‐50. The purified enzyme preparation exhibited an optimum pH at 6.6–7.0 and an optimum temperature of 57°C. The enzyme was stable at pH 6.8–7.0. Km and Vmax for the enzyme, using ortho‐nitrophenyl β‐D‐galactopyranoside as the substrate, were 0.25 mM and 83 μmoles/mg protein/min, respectively. It was strongly inhibited by Hg++, Ag+, and Cu++ as well as pchloro‐mercuri benzoate. The enzyme had a molecular weight of about 6 × 105 and was highly specific for β‐galactoside bonds.
Improved Line Heat Source Thermal Conductivity Probe
Authors: BAGHE‐KHANDAN M. S. , CHOI YONGHEE , OKOS MARTIN R.
Published: August 2006

An improved line heat source thermal conductivity probe was made to simplify the construction and extend the life of thermal conductivity probes. The accuracy of thermal conductivity measurement is also improved. The better linearity of temperature versus logarithm of time was obtained as compared to published techniques. The probe made with the heater wire and thermocouple on the outside of a sewing needle instead of inside of a hypodermic needle was checked by measuring the thermal conductivity of known samples. Results obtained with the improved probe show lower temperature rise and lower standard deviation.
Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions
Authors: KAMMAN J. F. , LABUZA T. P. , WARTHESEN J. J.
Published: August 2006

The stability of thiamin and riboflavin in enriched pasta humidified to different water activities was measured at 25, 35, 45, and 55°C for periods of up to 1 yr. Riboflavin was shown to be extremely stable (dark reaction) whereas thiamin losses were significant. Thiamin loss increased with temperature (Q10 of 4.5) and water activity. Predictions of thiamin loss for a square wave temperature fluctuation using steady state data were compared to actual losses found in storage for pasta held at equal alternating times at 25/45 and 25/55°C. The Hicks‐Schwimmer‐Labuza model provided an adequate method for predicting both the amount of loss and the effective temperature from steady state data.
Possible Role of the Crude Fiber of Soy Flour in Texture Formation During Nonextrusion Texturization Processing
Authors: TARANTO M. V. , KUO C. M. , RHEE K. C.
Published: August 2006

Scanning electron and transmitted light microscopy were used to study the role of crude fiber in texture formation during non‐extrusion processing of soy flour. By comparing micrographs of texturized soy flour, water‐extracted texturized soy flour, texturized soy concentrate, texturized soy isolate, and texturized soy product‐hull blends, transmitted light and scanning electron microscopy showed that removal of the soluble carbohydrate fractions either before or after nonextrusion texturization did not alter the morphology or microstructure of the texturized soy concentrate or water‐extracted texturized soy flour as compared to texturized soy flour. Therefore, it seems probable that the presence of the soluble carbohydrate fractions is not a prerequisite for the formation of the alveolate morphology normally created during nonextrusion processing. Scanning electron microscopy showed that the cuticle morphology of the texturized soy isolate's alveoli was changed as the amount of crude fiber in the soy hull‐soy isolate blend increased. The cuticle morphology of the texturized soy isolate‐soy hull blend was similar to that of the texturized soy concentrate and texturized soy flour. Therefore, crude fiber seems to control the type of alveolation developed and the type of cuticle morphology exhibited in the product's alveoli.
Correction Factor of Come‐up Heating Based on Mass Average Survivor Concentration in a Cylindrical Can of Heat Conduction Food
Authors: UNO JUN‐ICHI , HAYAKAWA KAN‐ICHI
Published: August 2006

A mathematical expression is derived to estimate a correction factor for come‐up heating, which may be used to calculate mass average survival concentrations. For this derivation, analytical heat conduction formulae are used to estimate transient state temperature distributions in a cylindrical can of heat conduction food. Through the dimensional analysis of the derived analytical expression, 12 dimensionless groups are formulated in order to examine the Influence of various process conditions as well as of food properties on the correction factors. Theoretical correction factors are then computed for various numerical combinations of these dimensionless groups. Through the nonlinear regression analyses of these computed factors, we obtain algebraic equations for representing these factors as a quadratic function of the dimensionless groups. There is fair agreement between the correction factors estimated by using the algebraic equations and by using heat penetration data collected experimentally.
Pilot Plant Production of an Edible Alfalfa Protein Concentrate
Authors: FIORENTINI R. , GALOPPINI C.
Published: August 2006

This paper reports the development of a pilot plant scale wet fractionation process to obtain an edible leaf protein concentrate from alfalfa juice by the fractionated recovery of the chloroplastic and cytoplasmatic proteins. The green pigmented fraction is recovered at room temperature by employing an organic polyelectrolyte, while the edible white proteins are coagulated by acidification to pH 4.0. The pilot plant and working conditions are described together with the chemical composition of the final products. Some functional properties of cytoplasmatic protein concentrate are also reported. Since the whole process takes place at room temperature the cytoplasmatic protein concentrate shows good functional properties especially with regard to its nitrogen solubility.
Effects of Added Calcium on Texture and Quality of Canned Jalapeno Peppers
Authors: SALDANA GUADALUPE , MEYER ROBERT
Published: August 2006

Jalapeno peppers were canned and treated with calcium chloride, calcium hydroxide, and calcium lactate. Concentrations of 0.2, 0.3, and 0.4% of calcium were used. After 3 months of storage time, the peppers were evaluated for texture, quality, and nutritional composition. Calcium hydroxide was an inadequate firming compound in this experiment because of its neutralizing effect on the acid content and the precipitation found in the can after storage. Calcium chloride at a concentration of 0.2% was found to be the most desirable firming compound because under the test conditions it did not impart a bitter taste and because its solubility properties are better than those of calcium lactate. Higher concentrations failed to significantly increase the firmness of peppers. The treatments produced no adverse effects on the flavor or the vitamin and mineral content, with the exception of calcium, in canned jalapeno peppers.
Removal of Polyphenols from Sunflower Meal by Various Solvents: Effects on Functional Properties
Authors: RAHMA E. H. , RAO M. S. NARASINGA
Published: August 2006

The protein and chlorogenic acid (CGA) content, nitrogen solubility index (NSI), water and fat absorption, emulsification capacity (EC), foaming capacity, and foam stability of dehulled, defatted sunflower meal treated by various solvent systems to remove polyphenols were determined. All solvent treatments resulted in increased protein content, markedly reduced the CGA content, and increased water absorption capacity (WAC). Organic solvents caused a decrease in NSI whereas water, 0.002N HCI, or 2% NaCl solution caused an increase. Aqueous ethanol extraction decreased fat absorption, emulsification, and foaming capacity. Acidic n‐butanol increased foaming capacity, multiple solvent system did not affect it and other solvents used decreased it.
A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food
Authors: AKINGBALA J. O. , ROONEY L. W. , FAUBION J. M.
Published: August 2006

A laboratory method was developed and used to prepare ogi from seven sorghum cultivars. Mean yields of ogi, bran and solubles were 72.9%, 15.9%, and 7.5% respectively. Mean ogi composition was 84.3% starch, 8.3% protein, 2.5% fat, 0.59% ash, and 1.3% soluble sugars. The protein, fat, ash, and soluble sugar content of laboratory ogi was within 2% of values obtained from analysis of three commercial Nigerian ogi samples. Yields of ogi were significantly affected by variety of sorghum.
Alternative Procedures for Enumeration of Desulfotomaculum nigrificans Spores In Raw Ingredients of Soy Protein‐Based Products
Authors: DONNELLY L. S. , BUSTA F. F.
Published: August 2006

The effectiveness of commonly used enumeration media for measurement of laboratory‐produced spore crops of Desulfotomaculum nigrificans was examined in comparison with a modified infant soy formula broth. While not significantly more productive in all cases, more spores were recovered in the modified infant soy formula (ISF broth) than in the other media tested. Rapid growth of D. nigrificans in infant soy formula was not uniquely associated with any commercial brand. An alternative procedure for the enumeration of D. nigrificans spores in soy protein isolate, including a heat shock and incubation time greater than current recommendations, was described. A specially formulated soytone based medium, used in a tube, was equal to or superior in productivity to sulfite agar. D. nigrificans spore counts different brands of soy protein isolates and concentrates ranged from <0.2–151/g with average counts of 16–26/g. In a limited study, spore counts for carageenan ranged from 45–163/g.
Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics
Authors: AKINGBALA J. O. , ROONEY L. W. , FAUBION J. M.
Published: August 2006

Seven sorghums were processed into ogi, a Nigerian fermented porridge. The color, taste, texture, aroma, and consistency of the ogis were evaluated to determine which sorghums had the best properties for ogi preparation. In general, nonwaxy, white sorghums gave ogi the highest ratings for these properties. Waxy sorghums produced ogi with poor, undesirable consistency. The brown high tannin sorghums produced ogi with undesirable brownish‐red color, poor consistency and texture, and low in vitro starch and protein digestibility. Ogi prepared with TAM680 and Funk G776W most closely resembles Nigerian ogi.
Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria
Authors: JUVEN B. J. , WEISSLOWICZ H.
Published: August 2006

In an attempt to use specific bacterial metabolites in a monitoring system to detect initial signs of spoilage of tomato products, the changes in bacterial counts, pH, titratable acidity and the accumulation of lactic acid, hydrogen peroxide, diacetyl (DA) and acetoin (AMC) in tomato juices inoculated with Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides, were studied. Of the metabolites tested, it appears that DA and AMC can be taken as valuable indicators of contamination of tomato juice by lactic acid bacteria at early stages but not at advanced stages of bacterial growth.
Effects of Insulation on the Extent of Freezing of Tomato Products Stored in Aseptic Bulk Storage Tanks
Authors: DALE M. C. , LESLEY D. R. , OKOS M. , NELSON P.
Published: August 2006

A finite difference model was developed to determine the effects of insulation on the extent of freezing of tomato puree stored in aseptic bulk storage silos exposed to winter weather conditions. The model was validated using data obtained from the freezing and thawing of a small cylinder of tomato puree. Density, heat capacity, and thermal conductivity were written as functions of temperature, percent solids, and percent ice fraction. Storing high percent solids or a small amount of insulation could greatly reduce the extent of freezing in a silo. Three inches of foam type insulaton were sufficient to prevent freezing of 8.5% solids tomato puree for a severe winter (1979) in the northeastern region of Indiana using temperatures and wind speeds collected by the Ft. Wayne, IN weather station. One inch of insulation was sufficient to prevent freezing in 21% solids tomato puree.
Preparation and Use of Inexpensive Crude Pepsin for Enzyme Hydrolysis of Fish
Authors: LIN LIU LING , PIGOTT GEORGE M.
Published: August 2006

A high quality white, fluffy, water‐soluble fish protein hydrolysate (FPH) powder can be prepared by pepsin hydrolysis of fish flesh. However, the use of this process is limited by the high cost of pepsin which must be purchased as pharmaceutical grade. A practical method was developed for producing crude pepsin preparations of sufficient purity to allow efficient operation of the FPH process. Samples of crude enzyme prepared by autodigestion of hog stomach mucosa, especially at pH 1.0, gave high pepsin activity. A detailed procedure is presented for preparing this high activity, low cost crude pepsin for the FPH process.
Fish Orientation and Feed Rate Effects on Air Separation by Shape
Authors: CAREY R. , WHITNEY L. F. , CORREA L. R.
Published: August 2006

A mechanical system has been developed to automatically separate flat fish from round fish by utilizing their differences in projected area and aerodynamic properties. A continuous stream of mixed fish is moved along a belt conveyor at a rapid rate, and upon discharge each fish is subjected to a blast of high velocity air. Differences in shape and ratio of projected area to weight of flat fish and round fish are sufficient to alter their trajectories and therefore enable their separation. Experimental results indicate that the system is a practical method to sort fish by shape, either at sea or ashore.
HPLC Analysis of Sorbic Acid in Citrus Fruit
Authors: PARK G. L. , NELSON D. B.
Published: August 2006

A method for the determination of sorbic acid (2,4‐hexadienoic acid) in citrus fruit is described. The method consists of extraction of the peel with methanol, clean‐up of the extract by solvent partitioning and column chromatography, and quantitative determination by reverse‐phase HPLC using UV detection. The method is applicable to orange, lemon, and grapefruit and the detection limit is 0.5 ppm. Analysis of fruit fortified with 1–10 ppm sorbic acid indicated an average recovery of 95.6% with a coefficient of variance of 2.9%.
Effect of Textured Soy Flour Level on the Acceptance of Ground Beef in Egypt
Authors: NOFAL MOSTAFA A.
Published: August 2006

Ground beef mixtures containing 10, 20, 30, 40 or 50% hydrated textured soy flour (HTSF) were evaluated for chemical composition, nutritive value (by protein efficiency ratio PER and amino‐acid composition) and sensory panel responses (by difference and preference tests). Difference tests showed that 10% and 20% replacement of ground beef (PER 1.85 and 2.35) with HTSF (PER 2.27) did not differ from 100% ground beef (PER 2.50). Preference tests (hedonic scale) indicated that ground beef containing 10% HTSF had flavor which was equivalent to that of 100% ground beef. The flavor desirability decreased as percentage of HTSF increased.
Determination of Aluminum Phosphide in Fumigants
Authors: KAO CHUAN
Published: August 2006

A simple method has been developed to measure aluminum phosphide (AIP) in fumigants. Phosphide‐containing fumigants were reacted with water to release phosphine gas (PH3), and the gas was oxidized to phosphate by permanganate. The phosphate formed was then determined by the gravimetric quinolinium molybdophosphate method (AOAC, 1975).
Amino Acid Profile of Insoluble Collagen Isolated from Fresh Water Prawn, Macrobrachium rosenbergii
Authors: NIP W. K. , ZEIDAN H. M. K. , MOY J. H.
Published: August 2006

Insoluble collagen was isolated from the abdominal tissue of fresh water prawn, Macrobrachium rosenbergii. The yield was 0.4–0.6%. The amino acid profile of this insoluble collagen was elucidated with 81.6 hydroxyproline residues per 1000 collagen amino acid residues or 2 mg hydroxyproline per 100 mg insoluble collagen. A comparison was made between the amino acid profile of insoluble collagen from M. rosenbergii and that of P. setiferus.
Investigation into Potential Sources of Heat‐Stable Alkaline Protease in Mechanically Separated Atlantic Croaker (Micropogon undulatus)
Authors: SU H. , LIN T. S. , LANIER T. C.
Published: August 2006

Alkaline protease in croaker exists not only in the sarcoplasmic fraction of skeletal muscle but also in the skin and internal organs. As characterized by optimal pH, thermal stability, and column chromatography, the alkaline proteases obtained from different fish tissues such as muscle, skin, kidney, and alimentary canal exhibit similar enzymatic properties. An experiment using chloramphenicol to inhibit bacterial growth suggests that the heat‐stable alkaline protease present in the minced (mechanically separated) croaker is likely not of bacterial origin. The high specific activity of alkaline protease from kidney, liver, and visceral tissue in comparison to that of skin and muscle suggests that inclusion of residual tissue in even small amounts from the former sources could contribute greatly to the total activity measured in fish mince.
Use of Sunflower Protein in Sausages
Authors: WILLS R. B. H. , KABIRULLAH M.
Published: August 2006

Beef sausages were prepared in which the normal wheat gluten was replaced with sunflower flour, sunflower protein isolate and soy protein isolate. Sausages prepared with sunflower flour produced a more stable sausage emulsion, were equally acceptable to a sensory panel and not inferior in any cooking parameter when compared to the sausages prepared with gluten and soy protein isolate. Sausages prepared with sunflower protein isolate were the least acceptable due to a dark coloration.
Retention of Some Water‐Soluble Vitamins During Home Preparation of Commercially Frozen Potato Products
Authors: AUGUSTIN JORG , MAROUSEK GAIL I. , ARTZ W. E. , SWANSON B. G.
Published: August 2006

The retention of several water‐soluble vitamins during home preparation of commercially frozen potato products was investigated. Retention values were lowest with ascorbic acid and folic acid. Depending on the potato product and the method of home preparation these values ranged from 53–91%, and from 14–75% for ascrobic acid and folic acid, respectively. Thiamin retention values varied between total retention in pan‐fried hashbrowns to 59% in pan‐fried shoestring French fries. Niacin values were not affected by home preparation whereas in the case of vitamin B6 values ranged from total retention to 79% retention.
Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Application to Preparation of Food Items
Authors: WATANABE MICHIKO , SHIMADA ATSUKO , YAZAWA ETSUKO , KATO TAMAMI , ARAI SOICHI
Published: August 2006

Proteinaceous surfactants produced from gelatin by papain‐catalyzed incorporation of L‐leucine n‐alkyl esters were used as ingredients replacing conventional surfactants for food use. The incorporation of leucine Cz‐C6 alkyl esters gave surfactants effective in making snow jelly. In ice cream making, a leucine C12 alkyl ester‐incorporated product used as the surfactant gave a high degree of overrun even in a few minutes from the start of whipping. This surfactant was applicable also to making mayonnaise, with formation of a tine emulsion having favorable hardness and adhesiveness. In bread making as well, the same surfactant was usable and found preferable to monostearin. The use of this surfactant resulted in satisfactory loaf quality as well as slow staling of bread over a long period of storage.
Tin and Iron Content of Canned and Bottled Foods
Authors: GREGER J. L. , BAIER M.
Published: August 2006

The tin and iron content of 14 different types of canned foods and of 5 different types of bottled foods were determined. No tin was detected in most bottled foods, but tin was detected in all canned foods. Storage of foods on the shelf for 4 months or in open cans in the refrigerator for 1 wk resulted in increased amounts of tin and iron in some of the canned foods. Those foods which were packed in totally lacquered cans accumulated little tin or iron during storage; those foods which were packed in unlacquered or partially lacquered cans generally accumulated significant amounts of iron and tin during storage. The tin content of the canned foods was not statistically correlated to the pH of the foods.
Tenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation
Authors: McKEITH F. K. , SAVELL J. W. , SMITH G. C.
Published: August 2006

Steaks (arm; blade; seven‐bone; rib, small‐end; top loin; tenderloin; top sirloin; tip, cap‐off; and round) from electrically stimulated (ES) and control sides of 20 beef carcasses were cut and frozen at 5 days postmortem. Forequarter muscles that were improved by ES were the longissimus dorsi (rib steak), the subscapularis and supraspinatus (blade steak), and the superficial pectoral (arm steak). Hindquarter muscles that were improved by ES were the longissimus dorsi (top loin steak), the biceps femoris and gluteus medius (top sirloin steak), and the semimembranosus and biceps femoris (round steak). ES, in addition to improving tenderness of the longissimus dorsi, increased tenderness of other major muscles in the carcass.
Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat
Authors: KUNSMAN J. E. , COLLINS M. A. , FIELD R. A. , MILLER G. J.
Published: August 2006

Marrow from cervical, lumbar and femur bones of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass‐fed animals averaged 119.6 mg/100g and marrow from grain‐fed animals averaged 150.6 mg/100g marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/100g marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/100g tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.
A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability
Authors: LEE C. M. , CARROLL R. J. , ABDOLLAHI A.
Published: August 2006

Meat emulsions were examined by light microscopy to determine the relationships between structure and emulsion stability. Beef‐meat based emulsions were prepared either by varying chopping temperature or by adding soy plastic fats of different hardness. Formation of fat channels was observed in uncooked emulsions prepared either at a chopping temperature of 26°C or with soft plastic fat of 0.25cm−1 hardness index. Such fat channel formations caused discontinuity of protein matrix, leading to fat separation during cooking and weakening of textural strength of products. Changes in fat globule size and distribution as affected by melting properties or hardness of fats were clearly reflected by changes in emulsion stability. Results suggest that emulsion stability is determined largely by the physical properties of protein matrix and fat incorporated. Stable emulsions were obtained with fats of appropriate melting properties and hardness and relatively cohesive protein matrix under given comminution conditions which allowed uniform fat distribution.
Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef
Authors: SNIDER S. , BALDWIN R. E.
Published: August 2006

No relationship between sensory thresholds of panelists for creatine and their ability to detect differences in flavor intensity of beef prepared in a consumer type microwave oven (120V; 550 watts) and a conventional oven was found. The flavor of beef cooked in an institutional type microwave oven (220V; 1050 watts) was rated more intense than conventionally cooked beef. However, the flavor of beef prepared in a consumer type microwave oven (115V; 500 watts) was evaluated as less intense than conventionally cooked beef. The creatinine content of microwave cooked roasts was greater than conventionally prepared roasts. Correlation between flavor intensity and creatinine content was statistically significant in only one part of this research.
Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay
Authors: LI‐CHAN EUNICE , NAKAI SHURYO
Published: August 2006

Tetrahymena pyriformis W was used in a bioassay to evaluate the improvement in protein quality of wheat gluten by enrichment using either simple addition or carbodiimide‐mediated attachment of 1% lysine, Nε‐acetyl lysine or Nε‐benzylidene lysine. Pepsin predjgestion was more effective in solubilizing samples for the assay than papain. All of the enriched samples had relative nutritive values (RNV) approximating that of the casein standard, which had a value of 100, compared to the gluten and acid‐solubilized gluten controls which had RNV of 54 and 64, respectively. No difference in the RNV between lysine and the NE‐lysine derivatives, or between covalent attachment and free addition was detected.
Alfalfa Proteins: Isolation and Partial Characterization of the Major Component — Fraction I Protein
Authors: HOOD L. L. , CHENG S. G. , KOCH U. , BRUNNER J. R.
Published: August 2006

Fraction I protein was extracted from fresh alfalfa (Medicago sativa) leaves and purified by ammonium sulfate fractionation, DEAE‐cellulose and Sephadex G‐200 chromatography. The isolate possessed a specific activity for ribulosebisphosphate carboxylase EC 4.1.1.39) of 1.01 units/mg protein. An approximate molecular weight of 573,000 was determined from values of So20,w (18.7) and Do20,w (2.97). The protein contained 26 disulfide and 37 sulfhydryl groups—only one of which was titratable in the undenatured protein complex. It migrated as a single boundry by Tiselius electrophoresis and as a dense zone in polyacrylamide gels (disc). In the presence of SDS, two principal subunits of ∼52,000 and ∼12,500 daltons were revealed. Based on the FAO/WHO (1973) provisional pattern for essential amino acids, the protein was slightly deficient in sulfur‐containing residues.
Enzymatic Reduction of Phytate in Whole Wheat Breads
Authors: KNORR DIETRICH , WATKINS TOM R. , CARLSON BETH L.
Published: August 2006

The presence of phytate in flour may be responsible for reduced bioavailability of iron, magnesium, zinc, and calcium from bread. The effect of various concentrations of commercial phytase or phosphatase added to whole wheat flour‐yeast doughs on their phytate and nonphytate phosphorus content has been investigated. By using 2.0% (flour basis) of phytase and 0.11% phosphatase the initial phytate phosphorus concentration of the dough was reduced to 1/8 and 1/12 of its initial values, respectively. Storage of the whole wheat breads for up to 96 hr at room temperature showed further significant reduction of phytate phosphorus. The phytate phosphorus content of yeast leavened whole wheat breads decreased during 2 hours of dough fermentation, baking and the subsequent 48 hours of storage at room temperature from 24 mg/100g dough (dry matter) to 1.7 mg/100g bread (dry matter); the phytate phosphorus continued to decrease and after 96 hours storage it was 0.6 mg/100g bread.
Effect of Foliar Application of Auxin on the Quality of Potatoes
Authors: CHANDRA SUBHASH , MONDY NELL I.
Published: August 2006

Katahdin and Kennebec potatoes were sprayed with 10−5M auxin at the beginning of flowering. Tubers from the auxin‐treated plants were compared with untreated controls for phenolic content, enzymatic discoloration, total nitrogen, nonprotein nitrogen, free ammo acids, lipids, minerals, and ascorbic acid content. In both varieties auxin increased the phenols and enzymatic discoloration. However, no differences were observed in fatty acid composition and ascorbic acid content. Total nitrogen, nonprotein nitrogen, free amino acids, crude lipid, phospholipid and magnesium content were higher, and iron lower, in Katahdin tubers from the treated plants.
Statistical Designs and Panel Training/Experience for Sensory Analysis
Authors: CHAMBERS EDGAR , BOWERS JANE A. , DAYTON ARTHUR D.
Published: August 2006

Samples from six experimental treatments (in a factorial arrangement) were presented to a three‐member, trained‐experienced panel and an eight‐member semi‐trained panel in either a randomized complete block (RCB) design or a balanced incomplete block (BIB) design. The experiment was repeated three times using chicken, turkey, and poultry frankfurters representing three levels of variation in experimental units. Flavor and textural characteristics were evaluated. Neither design was consistently more advantageous than the other; however, residual error mean squares for textural characteristics scored by the trained‐experienced panel were lower for the BIB design. The three‐member, trained‐experienced panel had lower residual error mean squares than did the semi‐trained panel.
Determination of Plant Phenols by Gel Filtration
Authors: LATTANZIO VINCENZO , MARCHESINI AUGUSTO
Published: August 2006

A new method for chromatographic separation and UV spectrophotometric determination of O‐diphenol active principles of plants has been developed. The method is based on a technique of gel filtration on Sephadex LH 20. This technique offers selectivity, resolution, and sensibility; minimum detectable 5 μg/ml. Interactions between the gel and substances examined, which control chromatographic separation, were studied. The method is useful for objectively assessing the quality of plant products and suitable for automation in the case of routine analysis.
Functional Properties of the Great Northern Bean (Phaseolus vulgarisL.) Proteins: Sorption, Buffer, Ultraviolet, Dielectric, and Adhesive Properties
Authors: SATHE S. K. , SALUNKHE D. K.
Published: August 2006

Several functional properties of the Great Northern bean (Phuseolus vulgurisL.) proteins were investigated. Sorption isotherms of the bean flour, albumins, globulins, protein concentrates, and protein isolates had similar patterns at corresponding temperatures. The bean flour registered higher equilibrium moisture content than albumins, globulins, protein concentrates, and protein isolates at corresponding temperature and equilibrium relative humidity. Buffer capacity of the bean proteins in the pH range 4–8 was modest. Modification (succinylation and oxidation) improved oil absorption capacity of the bean proteins. Water absorption capacity of the bean flour and protein isolates increased on modification. Modification of the bean proteins decreased the yellowness and increased the redness. About 1–2 KV/mm thickness potential difference was necessary for the passage of electrical current through these proteins. Globulins registered the highest stickiness (92N) among the samples investigated.
Effect of Equilibrium Water Activity on the Bulk Properties of Selected Food Powders
Authors: MOREYRA R. , PELEG M.
Published: August 2006

The bulk properties of powdered coffee creamer, infant formula, salt and sucrose at different levels of water activity were characterized by mechanical methods. These included loose bulk density, compressibility, cohesion, % irrecoverable work in compression and asymptotic modulus after stress relaxation. In the crystalline powders the physical characteristics generally followed the pattern established by the moisture content with an apparent critical water activity beyond which changes became drastic. In the creamer and formula which were very cohesive even in the dry form, the changes in bulk properties were generally more gradual. The rheological tests indicated that much of the physical changes in the salt and sucrose powders could be attributed to surface moisture. In the creamer and formula the plasticity of the particles material was also a major factor that affected the bulk behavior.
Computer Plotting in 3‐Dimensions: A Program Designed for Food Science Applications
Authors: BISHOP D. G. , SPRATT W. A. , PATON D.
Published: August 2006

The traditional application of graphics combined with recent advances in computer technology can conveniently provide three dimensional (3‐D) plots of raw and/or mathematically derived data. Researchers can present more data in a particular format or increase the quantity of data that publishers will accept due to space limitations. 3‐D plots provide a clear visual reference to mathematical models or statistical interpretations of data sets. Results can be made more meaningful and easier to understand than results presented by conventional 2‐D graphics. The particular application of 3‐D graphics to problems in food science and technology is discussed.
Design and Evaluation of a Modified Shear Head for the Warner‐Bratzler Shear to Evaluate Tenderness of Cooked Ground Beef Patties
Authors: OCKERMAN H. W. , PIERSON C. J. , HODGES R. R.
Published: August 2006

The Ohio State Shear Head, a modified attachment for the Warner‐Bratzler shear device, has been developed for utilization in the ground beef production area. The device is capable of measuring tenderness in cooked ground beef patties; as evidenced by the test results which compare it to a sensory evaluation panel and an Instron Universal Testing Machine. These test results emphasize the high correlation between the Ohio State Shear Head and the sensory evaluation panel. The resulting correlations of these tenderness measurement scores were highly significant for patties consisting of: (a) single muscles—ranging in tenderness (r =−0.41), and (b) combined muscles—Longissimus dorsi and shank (r =−0.96). The Ohio State Shear Head has the advantages of low cost operation and an unsophisticated technique.
Influence of Batter Viscosity on Breading of Chicken Drumsticks
Authors: CUNNINGHAM F. E. , TIEDE LAVONNE M.
Published: August 2006

The effects of batter viscosity on breading pickup and cooking losses are reported here. A dry batter mix was blended with water to prepare batters of increasing viscosity. Chicken drumsticks were towel dried, weighed, dipped in batter, dredged in breading, reweighed, then deep fat fried. As batter viscosity increased, the amount of breading picked up increased. Cooking losses were least and breading adhesion best from those drumsticks dipped in batters having a 1:2 water:solids ratio. Poorest adhesion of breading was noted for drumsticks dipped in batters of low viscosity having a 2:1 water:solids ratio.
Water Vapor—Air Effective Diffusivity in Apple Tissues
Authors: FORBITO P. , URBICAIN M. J. , ROTSTEIN E.
Published: August 2006

Water vapor‐air effective diffusivity is one of the tranport properties needed for design, modeling, and simulation of many food processes. The effective diffusivity and a tissue structure factor are defined and determined by a method based on steady state counter‐current diffusion flux under zero pressure gradient. The diffusion cell is described and preliminary results are reported.
Mineral Composition of Four Indian Food Legumes
Authors: RAO D. S. SANKARA , DEOSTHALE Y. G.
Published: August 2006

Whole seeds and cotyledons of four Indian legumes, chick pea, pigeon pea, green gram, and black gram were compared for their total ash, calcium, phosphorus, iron, magnesium, zinc, manganese, copper, and chromium contents. Varietal differences were significant only for chromium content in black gram. The cotyledons of these legumes were significantly lower in calcium content as compared to the whole grains. From the human nutrition point of view, differences in mineral composition of whole grain and cotyledons were marginal except for calcium. These legumes as whole grain and cotyledons, appeared to be significant contributors to the daily requirements of magnesium, manganese, and copper in the diet.
Alterations in Cell Wall Constituents of Yams Dioscorea dumetorum and D. rotundata with Maturation and Storage Conditions. Relation with Post‐Harvest Hardening of D. dumetorum Yam Tubers
Authors: BRILLOUET J. ‐M. , TRECHE S. , SEALY L.
Published: August 2006

Hot water‐insoluble cell wall polysaccharides of immature and mature Dioscorea dumetorum and D. rotundata yam tubers have been characterized in enzymatically destarched flours and were mainly constituted of cellulose followed by hemicellulosic polymers of xylose, galactose, mannose and arabinose. Immature tubers of both species contained a higher proportion of cell wall carbohydrates than mature ones essentially because of their low starch content. Storage of mature tubers of both species induced an increase of cell wall polysaccharides content particularly for D. dumetomm. The strong hardening of D. dumetorum yam during storage was characterized by the deposition of a xylose‐containing polymer and of additional cellulose and by the lignification of the tubers.
HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas
Authors: DE VRIES JONATHAN W. , JOHNSON KEVIN D. , HEROFF JOHN C.
Published: August 2006

Eighteen randomly selected cocoa samples were analyzed in duplicate by HPLC for caffeine and theobromine. The relative standard deviation for the method was determined to be 1.55%. The mean ± S.D. of the theobromine plus caffeine content (moisture free basis) was 2.85 ± 0.08% with a 90% confidence interval of 2.72–2.98% for red Dutched cocoa. The total ± SD. for natural cocoas was 2.82 + 0.16% with a 90% confidence interval of 2.56–3.08%.
Oligosaccharides and Protein Efficiency Ratio of Oncom (Fermented Peanut Press Cake)
Authors: FARDIAZ DEDI , MARKAKIS PERICLES
Published: August 2006

Peanut press cake was fermented with Neurospora sitophila, Rhizopus oligosporus, a Neurospora strain isolated from Indonesia oncom, and mixed Neurospora‐Rhizopus cultures. The Neurospora strains utilized quickly the sucrose, raffinose and stachyose of the cake, while Rhizopus was slow in metabolizing these sugars, especially raffinose. Mixed cultures resulted in the quick elimination of all sugars. The PER of the peanut press cake fermetned by a mixed culture was 1.41; replacing 10% of peanut protein with sesame protein raised the PER of the fermented product to 2.11 (casein PER = 2.50).
A Computerized Procedure for Estimating Chemical Changes in Thermal Process Systems
Authors: LABROPOULOS A. E. , LOPEZ ANTHONY , BAKER J. L.
Published: August 2006

Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a nonflow vat process system. A computerized procedure was developed to estimate the rates (R) and accumulated values (Fc) of chemical changes in the various stages of the UHT and vat thermal processes. The procedure could also be used to determine the conditions necessary to optimize quality and/or nutrient retention. Data were based on 300°F and 3.3 set holding time in the continuous process and 180°F for 30 min holding time in the vat system, Approximately 10% of the overall chemical changes occurred during the heating period for both processes, 88% and 87% during the holding periods, and 2% and 6% during the cooling respectively for the UHT and vat processes.
Selected Quality Factors and Sensory Attributes of Cured Ham as Influenced by Different Phosphate Blends
Authors: VOLLMAR E. K. , MELTON C. C.
Published: August 2006

In each of four replications, 32 packer‐style hams were randomly allotted to one of eight treatment groups in which the curing brine formulated for a 10% pump contained: (1) No phosphate; (2) 100% sodium tripolyphosphate (STP); (3) 5% sodium hexametaphosphate (SHMP) + 95% STP; (4) 10% SHMP + 90% STP; (5) 5% Quadrafos (SQ) + 95% STP; (6) 10% SQ + 90% STP; (7) 10% tetrasodium pyrophosphate (TSPP) + 90% STP; or (8) 20% TSPP + 80% STP. Raw hams were subjectively evaluated for quality, samples were removed for analysis, and hams were processed according to commercial procedures. Processing losses and cooking losses were calculated, and physical and sensory properties of the processed, cooked hams were measured. The 20% TSPP blend was least effective in reducing processing shrinkage; whereas, the 5% SHMP blend was the most effective. Nonphosphate treated hams had greater cooking losses and were scored lowest for all sensory attributes. Greater drip cooking losses occurred as amounts of SHMP and SQ increased in the phosphate blends.
Enzymatic Control of Metability in a Direct Acidified Cheese Product
Authors: LAZARIDIS H. N. , ROSENAU J. R. , MAHONEY R. R.
Published: August 2006

An enzymatic method based on a fungal protease derived from A. oryzae was developed to control the meltability of a direct acidified cheese product. The kinetics of activation and inactivation were delineated. Meltability values, as determined by the standard L.D. Schrieber test, were strongly correlated with proteolysis as measured in terms of nonprotein nitrogen (NPN). Excessive proteolysis resulted in textural and organoleptic defects (short and grainy texture, bitterness). Optimum conditions for enzymatic action were delineated in terms of desirable rheological characteristics and overall product quality.
Production of Soy Isolates by Ultrafiltration: Factors Affecting Yield and Composition
Authors: NICHOLS DEBRA J. , CHERYAN MUNIR
Published: August 2006

Water extracts of defatted soy flour were prepared by multiple extraction and centrifugation. Ultrafiltration of extracts in hollowfiber units showed significant deviation from ideal behavior for removal of nonprotein components, probably due to solute‐solute and solute‐membrane interactions. These interactions affected the retentate composition as well as the yield of protein. Membrane adsorption losses increased with feed concentration and were higher for the XM than for the PM series of membranes. A retentate washing step, such as the continuous diafiltration mode of operation, was necessary to produce a true protein isolate. Overall yield of protein was 86% of that in the defatted soy flour.
Cooked Flavor in Sterile Illinois Soybean Beverage
Authors: LUTTRELL W. R. , WEI L. S. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

Whole soybean beverage prepared by the Illinois process can be rendered commercially sterile by a 42‐min still retort process at 250°F (121°C). However, the resulting beverage possesses a pronounced cooked or heated flavor defect which is correlated to formation of H2S during thermal processing. Amount of H2S release is a function of process time at 250°F and is related to the destruction of sulfur amino acids, particularly cystine. H2S formation increased significantly as beverage pH was increased from 7.0 to 8.0. H2S concentration and cooked flavor intensity both decreased during storage of the processed beverage especially with the use of can enamel containing zinc oxide.
Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products
Authors: KATZ E. E. , LABUZA T. P.
Published: August 2006

Potato chips, popcorn, puffed corn curls, and saltines were equilibrated to various water activities (aw) over saturated salt solutions. Sensory panels determined the crispness and textural hedonic quality of the humidified products by the magnitude estimation technique coupled to a verbal concept scale. Critical water activities (ac), where the products became organoleptically unacceptable, generally fell in the 0.35–0.50 aw range. Instron analyses showed that the force‐deformation curve changed distinctly near the ac for saltines and puffed corn curls, while the curve changed more gradually with increasing aw for popcorn. Potato chips did not produce a consistently shaped force‐deformation curve. The cohesiveness value of popcorn was found to be a good indicator of its sensory crispness.