bluuebunny/crossref_metadata_2025 huggingface dataset:
WATER ACTIVITY AND MOISTURE SORPTION ISOTHERMS OF GAZİANTEP CHEESE
Authors: KAYA SEVİM , ÖNER MEHMET D.
Published: May 2007

Water activity of Gaziantep cheese prepared in the laboratory was determined as 0.95 by using the Proximity Equilibration Cell method. Adsorption and desorption isotherms were obtained at 12, 20 and 30C and 5, 20 and 27C, respectively. Halsey, Chung‐Pfost, Guggenheim‐Anderson‐deBoer, and cubic and quadratic polynomial equations were used to evaluate the adsorption and desorption data. Parameter estimation was carried out. GAB and quadratic polynomial equations were the best equations for defining the adsorption and desorption data, respectively.
EFFECT OF SODIUM CHLORIDE CONCENTRATION ON CALCIUM UPTAKE INTO BRINED CUCUMBERS1
Authors: WALTER W.M. , FLEMING H.P. , THOMPSON R.L. , FINE T.I.
Published: May 2007

Calcium from a CaCl2 brine approximately iso‐osmotic with cucumber cell sap penetrated cucumber fruit much more slowly than did calcium ions from a NaCl + CaCl2 brine supra‐osmotic with cucumber cell sap. After 96 h calcium that penetrated from the iso‐osmotic brine was localized mostly in the exocarp and relatively little in the interior tissues, while calcium that penetrated from the supra‐osmotic brine reached higher concentrations and was more evenly distributed among the exocarp, mesocarp, and endocarp sections.
WILD RICE AS AN ANTIOXIDANT FOR FRESH‐FROZEN AND PRECOOKED BEEF PATTIES
Authors: JOHNSON MARK H. , ADDIS PAUL B. , EPLEY RICHARD J.
Published: May 2007

Antioxidant effects, as measured by thiobarbituric acid reactive substances (TBARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight‐weight) to fresh‐frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh‐frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh‐frozen and precooked ground beef patties stored at −23C.
A SURVEY OF BHA AND BHT LEVELS IN THREE TYPES OF FOODS COMMONLY AVAILABILE IN TURKISH MARKETS
Authors: YENTÜR G. , ÖZÜDOĜRU N. , BAYHAN A.
Published: May 2007

This study was carried out to determine the concentrations of BHA and BHT in dried soups, broth tablets, snacks and chips sold in the Ankara Local Markets. The results are compared with levels permitted by the Turkish Food Additives Regulation. BHA and BHT were determined by a GLC‐FID method. The average level of BHA in dried soup was 1.295 ± 0.238 ppm. One sample contained 1.984 ppm of BHT. In dried broth tablets, the average level of BHA was 17.414 ± 1.997 ppm. Broth tablets did not have any BHT content. The average level of BHA was 2.922 ± 0.750 ppm in snacks and chips. One sample contained 3.380 ppm of BHT. Another sample contained BHT, but its level was barely detectable. The values observed did not exceed the maximum permitted levels specified by the Turkish Food Additives Regulation.
PRECONDITION OF 'D' ANJOU' PEARS FOR EARLY MARKETING BY ETHYLENE TREATMENT
Authors: CHEN P. M. , DRAKE S. R. , VARGA D. M. , PUIG L.
Published: May 2007

'D' Anjou' pears (Pyrus communis, L.) harvested at an optimum maturity with the flesh firmness (FF) of 66.7N required 8 weeks of chilling at‐ 1C in order to initiate normal ripening in an ethylene‐free environment at room temperature. If harvested fruit were not exposed to chilling or chilled at‐ 1C for less than 8 weeks, they could be preconditioned with 100 ppm ethylene for 3 days at 20C to initiate normal ripening. Fruit preconditioned with ethylene were capable of softening normally, reducing extractable juice, decreasing titratable acidity, and showing the climacteric rise of ethylene production during ripening at 20C when treated fruit had been further held at ‐1C in air for 14 days. The properly ripened fruit developed an acceptable dessert quality. When ‘d'Anjou’fruits had been stored at ‐1C in air for 8 weeks or longer, they could also be preconditioned without ethylene for 3 days at 20C to enhance ripening capacity. The nonethylene preconditioned fruit were capable of ripening normally following 14 days in simulated transit at ‐1C and upon arrival in retail markets at room temperature.
SENSORY EVALUATION OF JAMS MADE FROM THREE EASTERN THORNLESS AND MARION BLACKBERRIES1
Authors: HALAT MARY S. , REITMEIER CHERYLL A. , TAKEDA FUMIOMI , PETERSON DONALD L.
Published: May 2007

Jams were produced from fruit of eastern thornless blackberries (Black Satin, Chester, Hull Thornless, and Thornfree cultivars) harvested by hand or machine, of a blend of imported fruit from Yugoslavia and Mexico, and of Marion blackberries from Oregon. Jams were evaluated by 12 trained panelists for color, spreadability, consistency, sweetness, blackberry flavor, off‐flavor, and seediness. Jams made from hand‐harvested Marion, and Black Satin were the most red‐purple in color. Machine‐harvested Chester fruit yielded the firmest jam and was among the jams rated with the thickest mouthfeel. Jams of hand‐harvested Thornfree and Black Satin fruit were rated sweetest. No differences were noted among cultivars in seediness or blackberry flavor. Jam of Marion, Black Satin, and Chester fruit had less off‐flavor than the imported fruit blend and Thornfree; however, the intensity of off‐flavor was scored low in all jams. Jams made from hand‐harvested blackberries were less seedy and had more intense blackberry flavor than machine‐harvested fruit.
RELATIONSHIPS OF SELECTED WHEAT PARAMETERS TO BURGHUL‐MAKING QUALITY
Authors: TOUFEILI IMAD , OLABI AMMAR , SHADAREVIAN SOSSY , ANTOUN MICHEL ABI , ZURAYK RAMY , BAALBAKI IMAD
Published: May 2007

Ten Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW), particle size index (PSI), sodium‐dodecyl‐sulfate (SDS) sedimentation volume, flour swelling power, protein content, amylose content and swelling power of starch. The varieties were processed to Burghul (parboiled wheat) and utilized in the preparation of Burghul Mufalfal and Kibbeh. The products were rated sensorially for particle separation and hardness (Burghul Mufalfal) and denseness (Kibbeh). Marked differences were noted between the aestivums and durums as to their 1000 KW, PSI and SDS‐sedimentation volumes. Significant correlations were observed between the sensory ratings of the two Burghul‐based products and the 1000 KW, PSI and SDS‐sedimentation volumes. Cluster analysis, using the chemical/physicochemical parameters as variables, identified two clusters; a “durum” cluster (11 durums, 2 aestivums) and an “aestivum” cluster (8 aestivums). The varieties of the “durum” cluster yielded quality Burghul Mufalfal and Kibbeh; the varieties of the “aestivum” cluster yielded inferior Burghul Mufalfal and less compact Kibbeh. Quality Burghul is best‐processed from large size and hard‐grained varieties of low SDS‐sedimentation volumes (mostly durums) having 1000 KW > 34.5 g, 31.9 < PSI < 45.6 and 13.8 mL < SDS‐sedimentation volumes < 30.1 mL.
THE RIPENING PROCESS OF KIWIFRUITS (ACTINIDIA DELICIOSA) GROWN IN CATALONIA, SPAIN
Authors: BONVEHI J. SERRA , JORDA R. ESCOLA , JAEN J. ADILLON
Published: May 2007

The ripening process of kiwifruits (Actinidia deliciosa), was studied to determine the best harvesting time and storage potential for commercial shipping. The samples were taken from two representative interior and coastal areas of “Maresme” (Catalonia) with known and controlled agroclimatic features. Relative humidity and temperature conditions were controlled for cold storage. The samples for analyses were taken during the maturation phase of the plant (52 days) as well as in cold storage (182 days). Soluble solids (SS) concentration, flesh firmness, sugar composition, total acidity and vitamin C content were measured, the first three parameters were indicative of the degree of ripeness. At the moment of reaching the peak concentration of sugar and SS (optimal eating time) the protein, lipid, content of mineral elements (K, Fe, Mg and Ca) and the parameters specified above were determined.
DRY TOFU CHARACTERISTICS AFFECTED BY SOYMILK SOLID CONTENT AND COAGULATION TIME1
Authors: CAI T.D. , CHANG K.C.
Published: May 2007

The effects of soymilk solid content (°Brix) and coagulation time on the yield, proximate composition, and textural characteristics of dry tofu were investigated. Soymilk °Brix significantly (p < 0.05) influenced tofu yield, fracturability, hardness, springiness, cohesiveness, and chewiness. Among soymilk °Brix of 7.1, 7.8, 8.4, and 9.2 tested, °Brix 9.2 (9:1 water/bean ratio) produced the lowest yield (201g/100g bean), but the highest fracturability, hardness, cohesiveness, springiness, and chewiness. Coagulation time for 5 min resulted in a significantly lower tofu yield but higher cohesiveness than coagulation for 15 min. The fracturability and hardness of tofu from 9.2 °Brix soymilk coagulated for 5 min were greatest (18.0 and 19.6 kg, respectively). Lower soymilk °Brix and longer coagulation time produced tofu with a significantly higher moisture content. Dry tofu contained approximately 75–78% moisture (wet basis), 55–58% protein (dry basis), and 20–23% fat (dry basis).
VOLATILES OF PALM WINE USING SOLVENT EXTRACTS
Authors: UZOCHUKWU S.V.A. , BALOGH E. , TUCKNOTT O. , LEWIS M.J. , NGODDY P.O.
Published: May 2007

Solvent extracts of palm wine early in fermentation (12% sugar, pH 7), during active or mid fermentation (6% sugar, pH 3.6) and towards the end of fermentation (2% sugar, pH 3.6) were obtained using dichloromethane and diethyl ether. The extracts were analyzed by gas chromatography and gas chromatography‐mass spectrometry. Altogether, 73 compounds were identified, 45 of which had not been previously reported in palm wine. The qualitative and quantitative differences between the chromatograms of extracts of palm wine early in fermentation and at mid fermentation suggest that the flavor volatiles of palm wine derive mainly from fermentation. The occurrence of acetic acid early in the fermentation suggests that it is the first volatile acid and in fact one of the first volatiles produced in palm wine fermentation, contrary to previous assumptions. The lactic fermentation, reported to initiate palm wine fermentation, is thought to be responsible for this. That fermentation must therefore be prevented in palm exudates destined to be used for any product where acetic acid is undesirable.
DEVELOPMENT OF A PROTEIN FORTIFIED FRUIT BEVERAGE AND ITS QUALITY WHEN PROCESSED WITH PULSED ELECTRIC FIELD TREATMENT
Authors: SHARMA S.K. , ZHANG Q.H. , CHISM G.W.
Published: May 2007

Pulsed electric field treatment (PEF), was explored to process a beverage at 30C. A protein fortified fruit based beverage was developed using proteins, orange juice, guar gum, sucrose, calcium lactate, citric acid, natural flavor and color. It was processed at low pH (3.75) using both a heat pasteurization and a PEF treatment. PEF treated beverage had less protein denaturation and lower loss of vitamin C compared with that of the heat treated beverage. The heat treated beverage had a slightly higher apparent viscosity than the PEF treated beverage and developed sedimentation in the container during storage. The PEF processed beverage maintained its natural orange juice like color better than the heat treated beverage, which developed a slightly whitish color. However, the PEF treated product was less microbiologically stable (5 months) at refrigeration temperature compared with the heat treated product which was stable for more than 12 months. It was concluded that more technological improvements are needed to process food safely by PEF technology.
NITROGEN AND SULFUR EFFECTS ON LEAF LETTUCE QUALITY1
Authors: CUPPETT S.L. , MCCLUSKEY M. McVEY , PAPAROZZI E.T. , PARKHURST A.
Published: May 2007

Nitrogen* sulfur fertilizer combinations and growing season effects on sensory quality/acceptability and color of hydroponically grown greenhouse lettuce cultivar, “Grand Rapids”, were studied. Lettuce samples were evaluated using an attribute rating scale for appearance, color, texture, flavor, bitterness and overall acceptability; actual leaf color was measured with a chromameter. Initially, 20 N*S treatment combinations were tested. Then based on specific sensory responses, eight N*S treatment combinations were selected forjurther study in the Winter and in the Spring. Univariate ANOVA showed that in both studies significant (P<0.05) color and texture differences were found. Generally, plants receiving the highest treatment level (240 mg/L) of nitrogen were greener (sensory) and darker and duller (chromameter) than the other samples. Spring samples receiving 30 and 60 mg/L N were perceived as having firmer texture. Between seasons, it was found that lettuce grown in the Spring was perceived as being greener and having a softer texture than lettuce grown in the Winter. Principal component (factor) analysis revealed three factors accounting for between 79 to 81% of the variance in the data. Factor loadings varied depending on the season grown.
QUALITY OF ‘BOSC’ PEARS AS INFLUENCED BY ELEVATED CARBON DIOXIDE STORAGE
Authors: DRAKE S.R.
Published: May 2007

‘Bosc’pears (Pyrus communis L.) were placed in a purge‐type controlled–atmosphere (CA) storage immediately after harvest (>24 h) and held for 180 days at 1C. Oxygen in all atmospheres was 1.5% and CO2 was 1%, 3% or 5%. Pears were evaluated immediately after removal from CA storage and after ripening for an additional 7 days at 21 C. Pears stored in 3% CO2 were firmer, had a superior finish, with significantly reduced decay and internal breakdown than pears stored in 1% CO2. In 3% CO2, pears retained the ability to ripen after long‐term storage. A 10 day delay in atmosphere establishment had little or no influence on the long‐term keeping quality or ripening ability of ‘Bosc’pears. Firmness, soluble solids content and starch either alone or together were good indices of maturity for ‘Bosc’ pears.
QUALITY CHANGES DURING STORAGE IN KOREAN CLEAR PEAR JUICES CONCENTRATED BY THREE METHODS
Authors: LEE YOUNG C. , LEE SEUNG W.
Published: May 2007

Pears of Shingo variety were coarsely ground, and subjected to heat treatment by HTST (high temperature short time) and pectinase treatment to produce a cloudy pear juice. The pear juice was then treated with Viscozyme, gelatin and bentonite, and filtered through an ultrafiltration membrane to produce a clear pear juice. The clear pear juice was concentrated to 3 to 5 fold by vacuum evaporation, freeze concentration, and reverse osmosis methods. The concentrates were diluted to 10° Brix and stored at 4C for 15 days. The single strength juice was evaluated for color, turbidity, heat stability, and sensory preference at 5 day intervals during storage.

The pear juice concentrated by the three methods showed only small differences in quality. While the clear pear juice with added ascorbic acid had no quality changes at 4C after 15 days' storage, that without the addition of ascorbic acid resulted in some deterioration in browning, turbidity and heat stability after 10 days' storage. There were small, but significant flavor differences among clear pear juices concentrated by evaporation, freeze concentration and reverse osmosis.
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1
Authors: JO CHEORUN , AHN DONG U. , LEE JEONG I.
Published: May 2007

An emulsion‐type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat contents. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than nonirradiated, and the major cholesterol oxides formed in irradiated pork batters were 7α‐ and 7β‐hydroxycholesterol. Hunter color a‐ and b‐values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation increased the amount ofvolatiles significantly. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatiles. In summary, irradiation increased lipid and cholesterol oxidation, volatiles production and had detrimental effects on the color of raw pork batters under aerobic condition.
FUNCTIONAL PROPERTIES AND NUTRITIONAL QUALITY OF ALKALI‐ AND HEAT‐TREATED SOY PROTEIN ISOLATE
Authors: WU W. , HETTIARACHCHY N.S. , KALAPATHY U. , WILLIAMS W.P.
Published: May 2007

Alkali and heat are increasingly utilized in food processing. This study was conducted to evaluate specific functional and nutritional properties of alkali‐ and heat‐treated soy protein isolate (AHSPI) and the relationship between these properties. High pH (12.0) and temperature (100C) increased protein solubility of the isolate from 47 to 99.5% and emulsifying activity index from 74 to 184 m2/g. The values for in vitro protein digestibility (IVPD), computed‐protein efficiency ratio, and IVPD‐corrected amino acid score of AHSPI were not significantly (P>0.05) affected at pH 8.0 or 10.0, but were reduced At pH 12.0. At pH 12.0, lysinoalanine content significantly (p<0.05) increased from 0.39 to 1.22 g/100g protein as temperature was increased from 40 to 100C. Improvements in functional properties of soy proteins can be obtained through combined alkali and heat treatments. However, very high pH and temperature should be avoided to maintain nutritional quality of the proteins.
STORAGE QUALITY OF BELL PEPPERS PRETREATED WITH HOT WATER AND POLYETHYLENE PACKAGING
Authors: GONZÁLEZ‐AGUILAR G.A. , CRUZ R. , BAEZ R. , WANG C.Y.
Published: May 2007

Treatments of bell peppers (Capsicum annuum, L) with hot water at 45Cfor 15 min or SSC for 4 min prior to storage at 8C markedly reduced the incidence of fungal infections. However, the hot water treatment induced shriveling during storage. When hot water treated pepper fruits were subsequently placed in low density polyethylene bags, storage quality of these peppers improved tremendously including retention of firmness, reduction of water loss, retardation of color change, and alleviation of chilling injury. Total soluble solids, titratable acidity, and pH values in the pepper fruit were generally not affected by these treatment. A 4 min dip at 53C followed by packaging with 0.065 mm low density polyethylene film was very effective in maintaining pepper quality. This treatment inhibited respiration rate, reduced decay, retained turgidity and green color, and maintained excellent overall quality after 28 days of storage at 8C. Hot water treatment combined with polyethylene film packaging is a promising technique for improving the storage quality of bell peppers.
EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS
Authors: EDWARDS C.G. , PRIJATNA D. , BUSBOOM J.R. , BREKKE C.J. , BOYLSTON T.D.
Published: May 2007

Fat contents of ground pork were altered by reducing the amounts of fat trim incorporated and by the inclusion of different apple products (fresh, rehydrated, and sauce). Panelists could discriminate between ground pork containing 15% or 30% fat (without apples) and between ground pork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% apple (p<0.05). Incorporation of apple products (15% of total formulation weight) into reduced‐fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depending on the apple product. Total fat of cooked pork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not significantly influence psychrotrophic bacteria populations or the color of pork sausage stored at 1–2C up to eight days.
BLACK TIP DISCOLORATION IN INDIAN RICE. EFFECT OF EXTENDED MILLING ON MILLING CHARACTERISTICS, CHEMICAL COMPOSITION AND COOKING QUALITY
Authors: BAJWA USHA , SEKHON KASHMIRA SINGH , KAUR MANIDER
Published: May 2007

Extended milling of rice decreased the incidence of mycoflora and reduced black tip discoloration but reduced the head rice yield and kernel weight. Protein content, ash, reducing sugars, nonreducing sugars and free fatty acids increased whereas amylose decreased significantly with the increase in the number of discolored grains. Discolored rice required significantly less time to cook, showed decreased water uptake, reduced kernel elongation and losses. Cooking time decreased; water uptake, elongation in cooked rice and gruel solid loss increased with an increase in the degree of milling. Correlation coefficients between the different variables were calculated.
POSTSTORAGE SENSORY PROFILES OF FRUIT OF FIVE APPLE CULTIVARS HARVESTED AT DIFFERENT MATURITY STAGES
Authors: ZERBINI PAOLA ECCHER , PIANEZZOLA ALBERTO , GRASSI MAURIZIO
Published: May 2007

Apples of five cultivars (Braeburn, Fuji, Golden Delicious, Red Chief and Staymared) were harvested four times at weekly intervals. Selected and trained panelists evaluated the intensity of sensory characteristics of fruits after storage (4 months at OC in air) and shelf‐life at 20C by descriptive analysis. Sensory attributes were firmness, crispness, mealiness, juiciness, sweetness, sourness and aroma. Harvest time mainly influenced fruit texture after storage: in Staymared the juiciest and the most crisp fruits were those of the intermediate harvests, in Red Chief those of the first harvest, while in Fuji those of the last two harvests. Sensory quality of Braeburn and Golden Delicious was not affected by harvest time. The characterization of apple maturity and cultivars according to the sensory characteristics of fruits can help to identify the fruit best satisfying the consumers’ requirements.
FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES 1
Authors: HUANG JEN‐CHIEH , ZAYAS JOSEPH F. , BOWERS JANE A.
Published: May 2007

Patties were formulated with 20% fat ground beef and sorghum flour (SF) at 2, 4, and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beef patties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cooked patties was not affected by addition of SF. Fat and water retentions of beef patties increased as the level of SF increased. Hunterlab a values (redness) for raw patties decreased as the level of SF increased, but a values for cooked patties were not influenced by level of SF. Shear force and compression of cooked patties decreased as the level of SF increased. Meat aroma and flavor decreased, but sorghum aroma and flavor of cooked patties increased as the level of SF increased. Tenderness of cooked patties increased as the level of SF increased, but juiciness of cooked patties was not affected.
TEMPERATURE MANIPULATION IMPROVES POSTHARVEST QUALITY OF A MID‐SEASON PEACH
Authors: PERKINS‐VEAZIE P. , ROE N. , LASSWELL J. , McFARLAND M.J.
Published: May 2007

Mid‐season peach (Primus persica (L.) Batsch cv Majestic) fruit of five maturity stages, from red suture to red, full soft, were subjected to warming treatments before and during storage at 5C. Intermittent warming and delayed storage accelerated softening in red suture, half and full red hard fruit. The treatment effect was greater with less mature fruit. Treatment had no effect on soluble solids concentration, total phenolics, or titratable acidity.‘Majestic’ peaches could be held at 5C up to four weeks if harvested at the half red or full red hard stage and held at room temperature for 24 h before storage.
FORMULATION AND QUALITY EVALUATION OF REDUCED SUGAR AND REDUCED CALORIE KAZANDIBI
Authors: DEMIRAG K. , ELMACI Y. , ALTUG T.
Published: May 2007

The production of kazandibi which is a milk pudding type of dessert for dietetic purposes was performed and the effects of various food additives on energy value, sensory and chemical components were investigated. A guar gum+xanthan gum (2.8+1.2) mixture besides rice milk and rice flour increased the textural quality whereas the artificial sweeteners aspartame+acesulfame K (0.25+0.25) together with small amounts of xylitol and fructose were effective in providing sufficient sweetness. Milk+cream aromas (1.5+0.3 and 1.5 + 0.5) had statistically significant (p < 0.05) effects in increasing flavor acceptability. The samples had higher protein contents (5%) and lower energy values (83kcal/100 g) than those of standard kazandibi and can be used both for diabetic and dietetic purposes.
EFFECT OF MOIST HOT AIR TREATMENT ON SOME POSTHARVEST QUALITY ATTRIBUTES OF STRAWBERRIES
Authors: WANG CHIEN Y.
Published: May 2007

‘Northeaster’ strawberries were heated with moist hot air at 36, 39, 42, 45, 50 and 55C for 0, 20,40, 60, 80 or 100 min. Fruit were injured when exposed to temperatures 50C or higher, or durations of 60 min or longer at 45C. Treatment at 45C for 40 min or at 42C for 60–100 min resulted in the least decay incidence after 5 days at 0C, 3 days at 10C, and 1 day at 20C. Heated strawberries in general had lower titratable acidity, higher soluble solids content and higher levels of fructose, glucose, and sucrose than nonheated samples. Heated fruit also had a higher soluble solids/acid ratio, but lower citric acid and malic acid content. The lightness measurements, L*, and chroma values, C*, were decreased by moist hot air treatment and the fruit were duller and less bright in appearance after heat treatment. Strawberries heated at 39C or lower temperatures had no discernable differences from nontreated fruit in quality attributes measured. However, fruit treated with 45C for 40 min or 42C for 60–100 min maintained better postharvest quality than other treatments.
CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE1
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E.
Published: May 2007

Pasteurized orange juice which was packaged in laminated gable top cartons was stored for the expected shelf‐life of 9 weeks at 2C and at −18C (control sample). Periodic quantitative analysis of 46 volatile constituents by headspace gas chromatography (HSGC) showed a gradual decrease during the first 4 weeks and a more rapid drop after 5–6 weeks of storage. The decrease was greater for water soluble than for oil soluble constituents. HSGC of the laminated composite carton revealed an initial rapid absorption of many volatile constituents. A sensory panel found a significant decrease in the hedonic rating of juice stored for 7 weeks at 2C compared with that for the starting juice. Triangle difference and paired preference tests showed no differences between juices stored at 2C and those stored at −18C for the same length of time, and no preference for either juice stored at 7 or 9 weeks for the same length of time.
QUALITY EVALUATION OF MELON CULTIVARS. CORRELATION AMONG PHYSICAL‐CHEMICAL AND SENSORY PARAMETERS
Authors: PARDO J.E. , ALVARRUIZ A. , VARÓN R. , GÓMEZ R.
Published: May 2007

Soluble solid content, pH, firmness and color as measured by tristimulus colorimetry of nine cultivars of melon (Cucumis melo L.) were correlated with external appearance, texture and flavor. The Piel de Sapo type cultivars, RQ‐200 and Sancho, were the most appreciated for their external appearance, and MTV, a Rochet type cultivar, was preferred for its texture and flavor. ACL, a Yellow type cultivar, showed the highest pH and soluble solids (SS) content, while the Tendral type cultivars were the firmest. Flavor was positively correlated with pH and SS content, which confirms consumers’ preference for fruits with a high pH and high sugar content. The negative correlation between firmness and texture suggests that consumers prefer tender fruit. The colorimetric parameters served to differentiate three groups of cultivars as regards external color: Yellow type cultivars, Tendral type cultivars and Piel de Sapo and Rochet type cultivars. As regards internal color, none of the parameters clearly discriminated between the types of cultivars considered.
SENSORY AND PHYSIO‐CHEMICAL PROPERTIES OF MEMBRANE FILTERED APPLE JUICES1
Authors: CLIFF MARGARET A. , FUKUMOTO LANA R. , KING MARJORIE C. , EDWARDS BARB J. , GIRARD BENOIT
Published: May 2007

Shelf‐stable apple juices were prepared using two ceramic and four polymeric tubular membranes of varying pore sizes and evaluated using color matching and triangle tests. Juices from 9 kDa and 20 kDa membranes were different in color and aroma/flavor from the other membranes, the characteristics of which did not differ from each other. A full sensory profile was obtained for experimental juices produced using a 0.02 μm ceramic membrane and from commercial pasteurized apple juice. Experimental juices were prepared from fresh and stored apples with and without ascorbic acid. Twelve judges evaluated color; cooked/caramelized, appley, fruity and green aromas and seven flavor attributes (cooked/caramelized, appley, fruity, green, sweet, sour, astringence). Analysis of variance and principal component analysis revealed that membrane filtered juices lacked the cooked/caramelized aroma and had a green flavor compared with the commercial apple juice. Membrane filtered juices prepared from freshly harvested apples had less appley and fruity aroma and flavor, but were more sour and astringent than juices prepared from stored apples. Ascorbic acid treatment significantly reduced the yellow color and increased the astringence of juices.
QUALITY EVALUATION OF QUICK COOKING BASMATI RICE
Authors: RAMESH M.N. , NARASIMHAN SHANTHI , PRAKASH MAYA
Published: May 2007

Basmati rice is valued for its flavor and long, bold grains. Traditionally this variety of rice demands a special cooking method of pre‐soaking, boiling with an optimum amount of water and spreading for cooling. The technology to develop Quick Cooking Rice (QCR) hitherto used for nonscented rice has been extended to basmati rice, and the effect of processing on the cooking quality of basmati QCR was tested by sensory profiling, complemented by GC head‐space volatiles for analysis of the basmati flavor released during rehydration. The performance of processed and unprocessed basmati rice is described here.
RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY COATING WITH AN EDIBLE FILM
Authors: CARRILLO‐LOPEZ A. , RAMIREZ‐BUSTAMANTE F. , VALDEZ‐TORRES J.B. , ROJAS‐VILLEGAS R. , YAHIA E.M.
Published: May 2007

Mango fruit has a relatively short storage life of about 2 to 3 weeks at 13C. In order to prolong the storage life of ‘Haden’ mangoes, fruit were coated with 3 concentrations (8,16 and 24 g.L−1) of the edible coating film “Semperfresh” and then stored at 13C and 85% RH. Fruit were then evaluated every 4 days for up to 32 days for total soluble solids (TSS), titratable acidity (TA), pH, firmness, weight loss, color of the skin, and ascorbic acid content. All 3 concentrations applied to the fruit affected fruit ripening. TA, firmness, and green color were higher in coated fruit, and weight loss, SST, and pH were lower compared with the noncoated fruit. “Semperfresh” had no effect on decay development. Ascorbic acid decreased in all stored fruit, but this decrease was slower in coated fruit, and there were no significant differences between the different “Semperfresh” concentrations.
MINERAL CONCENTRATIONS IN INDIVIDUAL‘d'ANJOU’ PEAR FRUIT WITH AND WITHOUT CORKSPOT1
Authors: FACTEAU T.J. , CAHN H. , MIELKE E.A.
Published: May 2007

Individual‘d’ Anjou’ pear fruit with and without corkspot were analyzed for N, K, P, Mg and Ca concentrations over a two year period to determine if the disorder could be separated on the basis of mineral concentrations or N:Ca ratios. Two sites were sampled in 1989 and 12 sites in 1991. Although no critical mineral concentration or N:Ca ratio was found that would entirely separate populations of either normal or disordered fruit, a peel tissue N:Ca ratio of 6.3, suggested by the literature, correctly distinguished approximately 70% of fruit in each category. Logistic models developed by stepwise regression indicated that the best models for each site were not the same and did not always contain N or Ca. The logistic models correctly predicted approximately 83% of the fruit in each category.
SENSORY QUALITY CRITERIA FOR COLD VERSUS WARM GREEN PEAS STUDIED BY MULTIVARIATE DATA ANALYSIS
Authors: WIENBERG LISBETH , MARTENS MAGNI , BROCKHOFF PER BRUUN
Published: May 2007

Sensory quality criteria for cold versus warm green peas were investigated in 49 batches of peas (Pisum sativum L. var. medullae Alef.)from Denmark. Trained panelists profiled the samples with 14 descriptors. The same underlying systematic variations in the sensory variables were expressed for cold and warm peas. The attributes mealiness, skin toughness, crispness, sweetness, bitterness, pea and pea pod flavor were found to be relevant sensory quality criteria for both cold and warm peas by analysis of variance and multivariate analysis. For all important attributes corresponding cold ‐ warm attributes were highly correlated in the PLSR prediction. Cold peas were separated from warm peas by having more pea pod odor and pea pod flavor in contrast to warm peas which were more sweet. Consumer preference of 14 samples were measured and translated to panelist perception in another part of the project. Results from panelist perception in accordance with consumer perception gave the basis for developing a sensory screening model.
MEASURING CHARACTERISTICS OF FRANKFURTERS EXTENDED WITH SORGHUM FLOUR1
Authors: VAN ZYL H. , SETSER C.S.
Published: May 2007

Inclusion of 2, 3.5 or 5% sorghum flour in frankfurters had no significant influence on pH, viscosity or thermal stability of batters. Water‐holding capacity was lower for batter containing 5% sorghum flour. The level of sorghum flour had no effect on proximate composition, mechanical, sensory or shelf‐life measurements. Leucine and isoleucine levels and saturation index decreased with the incorporation of 5% sorghum flour. Storage period at 6/pm 1C also had no effect on sensory measures of frankfurters. However, water activity and TBA values of frankfurters increased after 15 days of storage; no further increases were found after 30 days. Microbial colony forming units could be detected only after 30 days and did not increase further. Total volatile nitrogen did not increase until day 40 of storage. No interactions were found between level of sorghum flour and day of storage for any of the parameters tested. Up to 5% sorghum flour can be used in frankfurters without adverse effects.
IDENTIFICATION OF SENSORY COLOR OPTIMA OF STRAWBERRY YOGURT
Authors: JAROS D. , ROHM H.
Published: May 2007

Commercially available strawberry yogurts were subjected to preference ranking done by an untrained panel and to instrumental color analysis. Spectral reflectance data and color values expressed in the CIELAB system revealed different color properties of the yogurts, mainly with respect to the hue angle determining whether a product is, e.g., dominantly red or dominantly orange. Sensory evaluations resulted in three groups of products being significantly different from each other with respect to their preference patterns. The tomato color index originally proposed for measuring the ripening index of tomatoes appeared to be useful to reduce 3‐dimensional yogurt color values to one dimension and to construct a function of preference ranks versus instrumentally measured data.
RELEVANT MEASUREMENTS OF GREEN PEA TEXTURE
Authors: EDELENBOS MERETE , THYBO ANETTE , ERRICHSEN LARS , WIENBERG LISBETH , ANDERSEN LARS
Published: May 2007

Pea (Pisum sativum L. var. medullae Alef.) texture is one of the most important quality attributes for Danish consumers. To optimize acceptance of frozen green pea products in the future it is necessary to have suitable methods that can be used in plant breeding for optimizing texture quality. Peas with a wide range of textural characteristics were selected during three pea seasons and analyzed using chemical‐physical measurements and sensory descriptive analysis. Determination of alcohol insoluble solids (AIS), dry weight, tenderometer value (TV), testa texture, cotyledon texture, and testa weight were satisfactory methods for screening frozen green peas for sensory texture quality. AIS and dry weight could handle small unit sizes as required in plant breeding. Within the range of pea quality found in Denmark, the AIS, dry weight and testa weight methods were highly correlated to sensory mealiness, skin (testa) toughness, juiciness and crispness. Instrumental measurement of cotyledon texture was better related to sensory seed hardness than was instrumental seed texture. Sample size has to be reduced to make this method suitable for screening of plant material for hardness.
QUALITY CHANGES IN ORGANIC TOMATOES PACKAGED IN BIODEGRADABLE PLASTIC FILMS
Authors: KANTOLA MARI , HELÉN HARRY
Published: May 2007

Quality changes in organic tomatoes stored in four biodegradable packages and in LDPE‐bags at 11 ± 1C and 75–85% RH were studied for three weeks. Organic tomatoes were packed in perforated LDPE‐bags and the following biodegradable packages: a perforated Mater‐Bi®‐bag, a Biopol®‐coated paperboard tray overwrapped with a perforated Mater‐Bi®‐bag, a polylactide coated paperboard tray overwrapped with a perforated Mater‐Bi®‐bag, and a perforated cellophane bag. The tomatoes were analyzed for weight loss, moisture content, color, firmness and flavor. Package type had no significant influence on the tomatoes' sensory quality, whereas storage time significantly (p < 0.05) influenced the fruits' color, flavor and firmness. The tomatoes' firmness decreased, their redness (a*value) increased and their flavor diminished during storage. The tomatoes lost more of their weight in biodegradable packages than in LDPE packages.
SENSORY QUALITY CRITERIA FOR FIVE FISH SPECIES PREDICTED FROM NEAR‐INFRARED (NIR) REFLECTANCE MEASUREMENT
Authors: WARM KARIN , MARTENS HARALD , NIELSEN JETTE , MARTENS MAGNI
Published: May 2007

Sensory profiling and Near‐Infrared (NIR) reflectance analysis were carried out on cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine‐member trained panel performed the profiling on cooked fillet samples and NIR was measured on the same material as whole, raw fish and raw fillet. For each species, samples varied in storage time (1–11 days in ice at OC) and season (spring, autumn and winter). One descriptive vocabulary was developed, containing 46 descriptive words altogether: 7 for appearance, 15, odor, 16, taste and 8 texture words. Multivariate data analysis was used to reduce the 46 words to 18, covering the main systematic variations in appearance, odor, taste and texture in conformance with a previous study. The same 18 sensory attributes were modeled by NIR measurements on whole, new fish and fillet. The predictive results showed explained variances to be higher for appearance and texture rhan for odor, and lowest for taste. The results indicate that NIR spectroscopy of raw fish as a supplement to sensory analysis might be useful as a rapid tool in Quality Monitoring for measuring the sensory parameters of appearance and texture of cooked fish.
EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH‐CUT POTATOES1
Authors: CACACE J.E. , DELAQUIS P.J. , MAZZA G.
Published: May 2007

Fresh‐cut potato strips were dipped in 1% N‐acetyl‐L‐cysteine (NALC), 1% diethylenetriamine pentaacetic acid (DTPA) and 5% erythorbic acid ‐ 1% citric acid (EACA) prior to storage under modified atmosphere at 1 and 6C. Color changes over a 21 day storage period were assessed by tristimulus colorimetry; microbial changes (total aerobic populations, lactic acid bacteria, yeast and mold) by standard microbiological methods; and color, texture, exudation, off odor and integrated quality assessment by a six‐member sensory panel. All chemical treatments delayed color changes, microbial growth and sensory alterations in the stored potatoes. However, dipping in EACA was the only treatment that yielded product that compared favorably with freshly prepared potatoes after 14 days at 1C or 7 days at 6C. The effectiveness of all the treatments was strongly affected by storage temperature.
PREDICTION OF TEXTURE IN GREEN ASPARAGUS BY NEAR INFRARED SPECTROSCOPY (NIRS)
Authors: PEREZ D. , SANCHEZ M.T. , CANO G. , GARRIDO A.
Published: May 2007

NIR spectroscopy was used to estimate three textural parameters of green asparagus: maximum cutting force, energy and toughness. An Instron 1140 Texturometer provided reference data. A total of 199 samples from two asparagus varieties (Taxara and UC‐157) were used to obtain the calibration models between the reference data and the NIR spectral data. Standard errors of cross validation (SECV) and r2 were (5.73, 0.84) for maximum cutting force, (0.58, 0.66) for toughness, and (0.04, 0.85) for cutting energy. The mathematical models developed as calibration models were tested using independent validation samples (n =20); the resulting standard errors of prediction (SEP) and r2 for the same parameters were (6.73, 0.82), (0.61, 0.57) and (0.04, 0.89), respectively. For toughness, substantially improved r2 (0.85) and SEP (0.36) when four samples exhibiting large residual values were removed. The results indicated that NIRS could accurately predict texture parameters of green asparagus.
EFFECT OF BAKING INGREDIENTS AND MIXING DURATION ON DOUGH DEVELOPMENT, GAS RELEASE AND BREAD MAKING PROPERTIES
Authors: SINGH NARPINDER , GUJRAL HARDEEP SINGH , SINGH JASPREET
Published: May 2007

Three trials were carried out to determine the effect of wet gluten, acetic acid, fat, sodium chloride and mixing duration on dough development, gas release and bread characteristics using regression analysis. Maximum dough height was significantly affected by acetic acid, wet gluten, mixing duration and sodium chloride whereas maximum gas formation was significantly affected by acetic acid and sodium chloride levels. The addition of fat had significant effects on bread volume. Sodium chloride affected overall acceptability followed by wet gluten, mixing duration and fat levels. Bread volume and overall acceptability decreased with an increase in mixing duration. Increased levels of sodium chloride increased bread volume and overall acceptability and decreased CO2 production. Addition of fat at a level of more than 3% caused a decrease in acceptability. Bread volume and acceptability progressively increased with the increase in wet gluten levels.
MINERAL CONTENT IN GOATS' MILKS
Authors: RODRÍGUEZ E.M. RODRÍGUEZ , ALAEJOS M. SANZ , ROMERO C. DÍAZ
Published: May 2007

Concentrations of eight essential minerals were determined in 78 samples of goats'milk from the Canary Islands. The following mean values (ranges) were found: Se (μ/L), 19.98 (9.2‐31.2); Fe (mg/L), 0.52 (0.19‐1.17); Cu (mg/L), 0.17 (0.08‐0.31); Zn (mg/L), 3.31 (1.6‐4.6); Na (mg/L), 514 (289‐906); K (mg/L), 1585 (1212‐2160); Ca (mg/L), 1533 (1118‐1962); and Mg (mg/L), 157 (101‐210). Comparing with data for human milk and cows' milk from the Canary Islands, the mean concentrations of Se, K and Mg arranged in according the following sequence: goats' milk > cows' milk > human milk. Cows' milk had the highest (P<0.05) mean concentration for Ca and Zn, while humans had the highest (P < 0.05) mean concentration for Cu. The milk of goats milked once per day had significantly higher concentrations of Se and lower Mg and Zn than the milk of goats milked twice per day. While the concentrations of Na and Mg increased significantly from March to August, the concentrations of Se, Fe and Cu in goats' milk decreased significantly from March to June.
THE RELIABILITY OF NAÏVE ASSESSORS IN SENSORY EVALUATION VISUALIZED BY PRAGMATICAL MULTIVARIATE ANALYSIS
Authors: O'SULLIVAN M.G. , MARTENS H. , BAECH S. BOBERG , KRISTENSEN L. , MARTENS M.
Published: May 2007

The first part of this paper demonstrates a simple graphical way to visualize estimated variances, in terms of a plot of the total initial variance (“SIGNAL”) versus residual variance (“NOISE”), as a pragmatic alternative to tables of F‐tests. The recently developed Procrustes rotation in the bilinear “jack‐knifing” form is then presented as a method for simplifying the comparison of PLS Regression models from different data sets. These methods are applied to sensory data in order to study if naïve (untrained) sensory panelists can produce reliable descriptions of systematic differences between various test meals. The results confirm that three panels of 15 naïve assessors each could give repeatable intersubjective description of the most dominant sensory variation dimensions.
SENSORY QUALITY AND NUTRIENT COMPOSITION OF THREE HAWAIIAN FRUITS TREATED BY X‐IRRADIATION
Authors: BOYLSTON TERRI D. , REITMEIER CHERYLL A. , MOY JAMES H. , MOSHER GRETCHEN A. , TALADRIZ LOURDES
Published: May 2007

Papayas, rambutans, and Kau oranges were irradiated at 0 (control) and 0.75 (irradiated) kGy and stored for 2 and 9 days to determine the effect of X‐irradiation on objective and sensory quality attributes. Irradiation at 0.25 kGy, as a minimum dose, has been approved as a quarantine treatment for the export of tropical fruits grown in Hawaii. The effects of irradiation and storage on specific sensory attributes were dependent on the specific fruit. Aroma and flavor tended to be more intense in the irradiated fruit. Firmness decreased as a result of irradiation and storage, though significant only in rambutans. The color of the rambutans and oranges were significantly affected by irradiation. Irradiation did not contribute to significant changes in the ascorbic acid and carotenoid contents, pH, titratable acidity, and total soluble solids. Adaptation of X‐ray irradiation as a quarantine treatment should enhance the marketability of tropical fruits.
CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE1
Authors: ADHIKARI K. , GRÜN I.U. , MUSTAPHA A. , FERNANDO L.N.
Published: May 2007

The organic acids profile in fermented dairy foods is an indicator of the metabolic activity of added bacterial cultures. These acids act as natural preservatives and contribute to the characteristic sensory properties. This study was done to determine the effect of encapsulation on the metabolic activity of probiotic supplements, i.e. bifidobacteria, in plain yogurts. Metabolically active bifidobacteria may increase the concentration of certain organic acids, mainly acetic and propionic acids, which might lead to decreased acceptability of the product. Changes in the profiles of organic acids were determined in plain set and stirred‐type yogurts containing the starter culture and microencapsulated and nonencapsulated probiotic strains of either Bifidobacterium longumB6 or B. longum ATCC15708. Ion‐exchange high‐performance liquid chromatography was used for the separation and quantification of the organic acids. Concentrations of acetic and lactic acid increased during storage, while those of citric and uric acid remained stable. No particular pattern was observed for propionic or butyric acid, while pyruvic acid initially decreased and then increased during storage.