bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of thickness and location of minced fat on cooking times and weight losses of composite beef joints
Authors: BURFOOT D. 
Published: July 2010

SummaryThe effect on cooking time and weight loss of the thickness of minced fat located at the surface or centre of a cylinder of lean M. semitendinosus was examined. All joints were 160 mm longx80 mm diameter and cooked in a natural convection oven at 175°C. Joints with minced fat at the surface cooked more quickly than those with an equal thickness or volume of fat at the centre. Percentage weight losses from the joints with surface fat were greater than those from joints with the same thickness of fat at the centre but the losses were the same for joints with equal volumes of fat. Cooking time decreased and weight loss increased with increasing amounts of minced fat. For comparison, cylinders of unminced fat were also heated; these required much longer to reach 74°C and suffered substantially less weight loss than the cylinders of minced fat. This showed the need for further work to examine the effect of degree of comminution on the heat penetration and weight losses from fat.
Review: Near infra‐red analysis of food
Authors: DAVIES A. M. C. , GRANT A. 
Published: July 2010

SummaryNear infra‐red (NIR) analysis has been developed over the last 20 years into a routine method for many agricultural commodities and food constituents. The theoretical and statistical framework, which has made this possible, is reviewed and the extent of the applications presented. The development of a NIR method is demonstrated and the difficulties and limitations of the method are discussed. On‐line methods of using NIR analysis are being developed and this is expected to be one of the most important applications for the future use of NIR in the food industry.
Limited multilayer desorption of brown, parboiled rice
Authors: ENGELS C. , HENDRICKX M. , TOBBACK P. 
Published: July 2010

SummaryTwo mathematical models, the BET‐equation and the Caurie‐equation, are used to analyse experimental desorption isotherms of two long‐grain varieties of brown, parboiled rice at different temperatures. Monolayer moisture contents and maximum number of sorbed water layers, estimated by the Caurie‐model, decrease with increasing temperature. From the temperature dependence of the desorption isotherms, isosteric heats of desorption are calculated. For both varieties, the differential heats of desorption are already very small (1.4 kJ/mol) at a moisture content of 20%. Thus, additional moisture behaves almost like pure water.
Effect of preslaughter fasting on the characteristics of pig livers
Authors: WARRISS P. D. , BROWN S. N. , FRANCOMBE M. A. , HIGGINS J. A. 
Published: July 2010

SummarySeventy‐seven pigs of about 60 kg liveweight were killed in two experiments, which examined the influence of food deprivation preslaughter on the chemical composition, physical characteristics and eating quality of liver. In the first experiment pigs were fasted for 0, 24 or 48 hr before slaughter. Livers from fasted animals were lighter in weight (P < 0.001) and contained proportionally slightly more water (P < 0.001), fat (P < 0.001) and protein (P < 0.001) but very much less glycogen (P < 0.001) and less lactate (P < 0.001). They had higher pH values (P < 0.001) both just after slaughter and during storage at 2°C for up to 72 hr. They were darker in colour initially (P < 0.05) and after chilling for 72 hr (P < 0.01) partly due to the higher (P < 0.05) concentrations of haem pigments. The second experiment examined how these differences influenced eating quality. It included a control group killed 2 hr after food withdrawal and groups fasted for 12, 24 and 48 hr. After frying, livers from pigs fasted longer were found to be darker in appearance (P < 0.001), less tender (P < 0.001), less juicy (P < 0.001) and, overall, less acceptable (P < 0.001). Livers from pigs fasted longer also lost less weight during cooking (P < 0.05) and were tougher (P < 0.05) based on instrumental measurements. Livers from half of the pigs in each fasting group were stored at 2°C prior to assessment of eating quality; the remaining livers were frozen at −20°C. Freezing had small deleterious effects on the texture (P < 0.01) and juiciness (P < 0.05) of livers but did not influence mean overall acceptability.
Physical stability of chocolate milk
Authors: VAN DEN BOOMGAARD TH. , VAN VLIET T. , VAN HOOYDONK A. C. M. 
Published: July 2010

SummaryThe stability of chocolate milk, made from two different cocoa powders and skim milk, was studied. Three types of instability could be distinguished: sedimentation of cocoa particles, formation of large flocs and formation of light and dark coloured layers (segregation). From adsorption studies and rheological measurements it could be deduced that chocolate milk behaves as a fluid with a weak network. The cocoa particles themselves are incorporated in this network structure. This network is formed by an interaction of protein and protein‐covered cocoa particles in the presence of a suitable stabilizer (carrageenan). Heat treatment has a considerable effect on the interactions. Segregation is supposed to be caused by uniaxial compression of the total network due to gravitational force, and segregation will stop when the gravitational force is counterbalanced by the elastic modulus multiplied by the deformation gradient of the network. The compression may be influenced by the adherence of the network to the container wall.
Characteristics of commercially heat‐treated oat groats
Authors: OOMAH B. D. 
Published: July 2010

SummaryOat groats, sampled at various steps in the commercial production of oat flour, were examined to determine the effects of heat treatment on oat quality. The samples were: original cleaned milling oats, conditioned groats, dried groats and cutmeal. The amount of oat protein solubilized by different concentrations of sodium dodecanoate was indicative of the degree of heat treatment received during processing. Pasting characteristics of conditioned groats were lower than those of other oat samples. Dry groats and cutmeal samples had similar protein solubility and pasting characteristics. Lipase activity of grain samples, except cutmeal, were lower than those of flours obtained from them; that of dried groats was negligible. Differences were observed in the three endothermic transitions (starch, protein and amylose‐lipid complex) in the differential scanning calorimetry (DSC) thermograms of oat samples.
Water sorption isotherms of soybean varieties grown in Argentina
Authors: POLLIO M. L. , RESNIK S. L. , CHIRIFE J. 
Published: July 2010

SummaryWater adsorption isotherms at 25°C of five soybean varieties grown in Argentina were determined; oil contents ranged from 16.7 to 22.7% (dry basis). Equilibrium moisture curves of the different varieties were coincident when the moisture contents were calculated on an oil‐free basis. Water adsorption by soybean oil was negligible compared with the water adsorbed by the non‐oil fraction at the same relative humidities. The adsorption isotherms of all varieties is well described by a single adsorption equation.
Determination of iodine‐bromine numbers of some edible oils with two N‐bromoimides
Authors: DAS C. MOHANA , INDRASENAN P. 
Published: July 2010

SummaryThe iodine‐bromine numbers of some edible oils such as coconut oil, gingelly oil, groundnut oil, mustard oil, olive oil, palm oil and sunflower oil were determined titrimetrically using the N‐bromoimides, N‐bromophthalimide (NBP) and N‐bromosaccharin (NBSA). The proposed excess‐back titration methods were based on quantitative bromination of the glycerides of unsaturated fatty acids present in the oils and both the methods were simple, rapid and accurate.
Accelerated ripening of cheese using liposome‐encapsulated enzyme
Authors: KIRBY C. J. , BROOKER B. E. , LAW B. A. 
Published: July 2010

SummaryImproved efficiency of liposome encapsulation of a cheese‐ripening enzyme and increased retention of encapsulated enzyme by cheese curd are reported. The economy of enzyme usage for accelerating the rate of ripening of Cheddar cheese has been improved about 100‐fold over previously reported methods. This has made feasible the use of microencapsulated enzymes for large‐scale cheese production. Objective measurement of cheese ripening by proteolytic indices, and subjective evaluation of flavour quality and intensity by trained taste panels, indicate that cheeses are ripened by the microencapsulated enzyme in half the normal time. Investigations aimed at further improving the efficiency and commercial feasibility of the process are reported, and the possibility of using this technology for other aspects of food processing are discussed.
Use of polyols to measure equilibrium relative humidity
Authors: STEELE R. J. 
Published: July 2010

SummaryPolyols were used to estimate the equilibrium relative humidity (ERH) of foods. Glycerol, ethylene glycol and propylene glycol were found to be suitable for estimating ERH, up to an ERH of 93%, by measuring the refractive index after they had equilibrated in the headspace of a food. The ERH determined by the polyol method agreed with the ERH determined using Sina and Vaisala meters to within 1% ERH for a lithium sulphate slurry, and for foods were usually within 2%. The ERH of prunes determined using the Vaisala meter was about 6% lower than the value obtained by the other methods. Unlike most electronic techniques the polyol method was unaffected by the presence of glycerol, propylene glycol or butylene glycol and so is suitable for measuring the ERH of foods containing these humectants. The polyol method can be used in developing countries where access to sophisticated equipment is limited.
Chemistry of sulphur dioxide in vegetable dehydration
Authors: WEDZICHA B. L. 
Published: July 2010

SummaryThe state of sulphur dioxide in partially dehydrated or dehydrated foods is complex and depends on pH, ionic strength, water activity and concentration, and on the effects of anions and cations on the solubilities of sulphite and disulphite salts. The chemical basis of the preservative action is explained in terms of the nucleophilicity of the sulphite ion and the possible consequences of the changing state of the additive during dehydration are evaluated. The significance of autoxidation of the sulphite ion to its fate in food, and role as an antioxidant, or prooxidant, is critically discussed. The most widely studied reaction of sulphur dioxide in food is its inhibition of non‐enzymic browning; the current state of knowledge concerning the mechanism of this action is explained.The loss of sulphur dioxide during vegetable dehydration obeys first‐order kinetics. This observation is considered in terms of known first‐order reactions in foods and processes which are limited by rate of diffusion. There are still insufficient data to suggest ways in which the composition of the food could be altered to reduce its requirement for sulphur dioxide during dehydration.
Sensory characteristics of ham and their relationships with composition, visco‐elasticity and strength
Authors: NUTE G. R. , JONES R. C. D. , DRANSFIELD E. , WHELEHAN O. P. 
Published: July 2010

SummaryFifty‐two ham samples were assessed by a trained panel of ten assessors for appearance, texture and flavour using twenty‐two descriptive and three hedonic scales. Generalized Procrustes analysis was used to reveal the spatial configuration of the samples, taking account of differences between individual assessors. The first principal axis accounted for 33% of the overall variation and was related to ‘plastic’ and gelatinous appearance, and firm texture. The second principle axis accounted for 17% of the variation and was related to rubbery, firm, plastic and cohesive texture descriptors, and plastic appearance. The third principal axis accounted for 10% of the variation and was related to the appearance and flavour of the product with dominant colour, fatness and saltiness prominent. The mechanical properties were characterized as shear strength, tensile strength and by a model of visco‐elasticity. Firmness increased with shear strength and the gelatinous, plastic appearance was related to the amount of bound water. Cohesiveness and rubberiness increased with ultimate tensile strength and total water content. The equilibrium modulus and principal relaxation times characterized the first two principal axes and gave a good indication of the texture of the products. Ninety‐one per cent of the variation in the combined overall hedonic scores was accounted for by the first principal axis—the preferred ham having a firmer, meaty texture. Shear strength and bound moisture were the two best single mechanical indices of this overall liking.
Thiamine destruction during extrusion cooking as an indicator of the intensity of thermal processing
Authors: GUZMAN‐TELLO R. , CHEFTEL J. C. 
Published: July 2010

SummaryAssessment of the intensity of high temperature‐short time (HTST) extrusion cooking was studied by measuring the extent XA of thiamine destruction. Small quantities of thiamine hydrochloride (0.1–0.7 g per 100 g) were mixed with wheat flour (containing ∼ 14% water) prior to extrusion experiments. Results indicate that thiamine destruction follows an apparent first‐order reaction and that the rate constant K of destruction, calculated from near isothermal extrusion experiments at 133, 142 or 152°C (product temperature), follows an Arrhenius relationship with an activation energy of 49.9 kJ/mol. K values were calculated from experimental determination of XA and of the residence time distribution (RTD) in the effective heating zone of the extruder.The influence of product temperature (just before the die), water content during extrusion and speed of screw rotation on the overall K (for non‐isothermal extrusion experiments) was determined and analysed by multiple regression. Results show that thiamine destruction XA can be predicted by means of a linear mathematical model.Each experimental XA value can be used, in combination with Arrhenius equation constants and RTD, to express a given extrusion process in terms of equivalent isothermal temperature and equivalent plug flow residence time.
The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread
Authors: SALOVAARA H. , VALJAKKA T. 
Published: July 2010

SummaryThe effects of the type of wheat flour (white or dark), fermentation temperature (25°C or 30°C) and origin of starter (bakery A compared with bakery B) on acid production and bread properties were examined in a factorial design. The type of flour was the most important factor; with dark flour (ash content 1.64%) the acetic acid concentration in the bread was almost double that from white flour (ash content 0.86%); lactic acid was 30 to 50% higher. Acid production increased as fermentation temperature increased to 30°C, but was not influenced by the origin of the starter.Loaf specific volume decreased with acid concentrations, but souring lengthened the mould‐free time from 4 days to 5 to 8 days or more as acidity increased. Sour wheat bread had a characteristic taste. Those with higher acidity values were more bitter and pungent.Rye sour and rye sour bread production technology could also be utilized in white bread making.
Cold shock in fish: its characteristics in bighead
Authors: PARRY R. W. H. , ALCASID M. V. , PANGGAT E. B. 
Published: July 2010

SummaryA strong cold shock effect was demonstrated in bighead, and this was contrasted with the absence of any such effect in rainbow trout. The influence of chilling temperature and delayed icing on this effect was investigated. Bighead exhibited only weak rigor, which could be distinguished from the profound stiffening that followed icing. The degree of cold shock was similar when fish were chilled to 0, 2, 5 and 11°C, but the effect was not observed at 15 or 30°C. Bighead that were allowed to remain at ambient temperature before icing exhibited less pronounced stiffening when iced; the longer these periods at ambient temperature, the less rigid the fish became when iced. Fish allowed to enter rigor showed no increase in stiffness when subsequently iced.
Enzymic browning of sulphocatechol
Authors: WEDZICHA B. L. , GODDARD S. , GARNER D. N. 
Published: July 2010

SummaryWhen sulphur dioxide inhibits the enzymic browning of catechol catalysed by mushroom tyrosinase, the main reaction product is 4‐sulphocatechol. When assessed for its browning potential, this product appears to be unreactive and does not inhibit the enzyme.
Pecan quality after harvesting and moulding of different varieties store at high relative humidity
Authors: PASTER N. , GAGEL S. , MENASHEROV M. 
Published: July 2010

SummaryPecan nuts stored in their husks may be subjected to rapid mould deterioration. A study was designed to determine quality characteristics of pecan stored for 7 days before shelling. In addition, the moisture absorption of dry pecans and the increase in mould population of three varieties (Delmas, Moneymaker and Choctaw) stored under controlled conditions of 26 ± 1°C and 85% RH were investigated.When pecan nuts with husks were stored for 7 days in metal bins soon after harvesting, temperatures inside the bulk rose from 24 to 33°C. However, no notable increase in free fatty acids or in peroxide value of the nutmeals was recorded.The moisture content of pecan meat influenced fungal infestation: e.g. the moisture content of variety Moneymaker increased rapidly during storage and the final fungal count on this variety was relatively higher than other varieties. The increase in both parameters in Delmas was slower and a smaller fungal population was recorded at the end of the trial.
Sensory profiling and multidimensional scaling of selected Finnish rye breads
Authors: HELLEMANN U. , TUORILA H. , SALOVAARA H. , TARKKONEN L. 
Published: July 2010

SummaryA vocabulary for the description of the sensory properties of Finnish rye breads was developed as a basis for the design of a practical quality control/product development system to be used in a later study.Six samples, selected from thirty‐two commercial rye breads, were evaluated for the intensity of twenty‐nine attributes and for similarity between sample pairs. Significant differences were found between samples in the intensity of twenty‐eight of these descriptors. The data were combined by a multidimensional scaling procedure (KYST 2A and PROFIT), which revealed three discriminative dimensions among the samples: (1) from pleasant rye‐like to unpleasant flour‐like; (2) from sweet to bitter; and (3) the presence/absence of a characteristic flavour caused by specific baking conditions (low temperature, long baking time).The PROFIT procedure identified 20 attributes as important for quality of rye bread samples using multiple correlation coefficients. There were five appearance attributes, two odour attributes, six taste attributes, five texture attributes and overall impression of pleasantness and freshness.
A method of assessing protein adsorption onto ultrafiltration membranes
Authors: LOCKLEY A. K. , WHITE W. J. P. , HALL G. M. 
Published: July 2010

SummaryA method of assessing protein adherence onto ultrafiltration membranes was developed, based on modification of routine assay procedures. The technique was applied to three different commercially‐manufactured, tubular, ultrafiltration membranes made from cellulose acetate (CA), polysulphone (PS), and polyvinylidene fluoride (PVDF). Samples of each were exposed to bovine plasma solution (10 g/1, pH 6.0) for varying lengths of time, and the resulting adsorption profiles determined. The different membranes varied in the amounts of attached protein. There was considerable variation between different samples taken from the same membrane: this variation tends to increase with time, and may be indicative of surface defects in the membranes.After 1 hr of exposure to bovine serum albumin (BSA) solution (20 g/1, pH 6.0), the polysulphone membrane had 0.02 g m‐2 attached protein, in close agreement with the value found by other workers using radiometric techniques.
The effect of various hydrocolloids on some physical properties of extruded corn grits
Authors: MAGA J. A. , FAPOJUWO O. O. 
Published: July 2010

SummaryFourteen hydrocolloids including Methocels (A4M, E4M, F4M and K4M), locust bean, guar, agar, arabic, alginate, tragacanth, carrageenan, xanthan, pectin, and gelatin gums were extruded at levels of 0, 0.1, 0.5 and 1.0% with corn grits in a Brabender Model PL‐V500 extruder at barrel temperatures of 50, 75, 100, 125 and 150°C with a 1:1 screw operating at 100 rpm. Resulting products were evaluated for density, breaking strength and water absorption. Significant differences were found as influenced by hydrocolloid type/amount and extrusion temperature. In general, hydrocolloid additions significantly increased product density and either increased or decreased breaking strength and water absorption.
The temperature dependence of isosteric heat of sorption of some cereal grains
Authors: AGUERRE R. J. , SUÁREZ C. , VIOLLAZ P. E. 
Published: July 2010

SummaryAn equation predicting the temperature dependence of the isosteric heat of sorption was calculated using the Othmer method. This equation was applied to water vapour pressure isotherms of cereal grains (sorghum, wheat and rough rice) at different temperatures to calculate the isosteric heat and its dependence on moisture content and temperature. The results show a slight decrease of the isosteric heat with increasing temperature. For rough rice grain, the desorption heats calculated by the proposed method at two temperatures were compared with those obtained by the Clausius‐Clapeyron method.
Influence of packaging film permeability and residual sulphur dioxide on the quality of pre‐peeled potatoes
Authors: GIANNUZZI L. , RODRIGUEZ N. , ZARITZKY N. E. 
Published: July 2010

SummaryThe effects of sodium bisulphite concentration and gas permeability of the packaging film on the surface colour, texture, exudate production and microbial growth of pre‐peeled refrigerated potatoes were evaluated to determine shelf‐life and the lowest level of preservative which could be used.The product was packaged in polyethylene film, or in vacuo, using EVA‐SARAN‐EVA laminate and stored refrigerated. Polyethylene was not adequate in several aspects; packaging in oxygen barrier film allowed reduction of bisulphite levels, and vacuum packaging of 50 ppm bisulphite treated samples doubled the shelf‐life of the product compared with aerobic packaging.
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
Authors: BALLESTER D. , CASTRO X. , CERDA P. , GARCIA E. , YANEZ E. 
Published: July 2010

Summary‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics of the dough and the chemical composition and biological quality of the breads were investigated. Farinograph measurements showed that water absorption increased gradually from 61.3% for wheat flour to 79.8% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were not severely modified. Different levels of FFLF increased loaf weight as compared to all wheat bread. Protein content increased from 13.2% for the control to about 16% for 12% FFLF breads. Protein efficiency ratio (PER) values significantly increased (P < 0.01) for 12% FFLF breads: ‘Marraqueta’ from 1.10±0.09 to 1.59±0.12 and ‘Hallulla’ from 1.21±0.09 to 1.63±0.07. Apparent digestibility was about 86% and was not changed by FFLF inclusion up to 12%. Twelve per cent FFLF is a recommendable level to enrich ‘Hallulla’ and ‘Marraqueta’ in biological quality without affecting the farinological parameters. The results of acceptability tests will be published in due course.