bluuebunny/crossref_metadata_2025_split huggingface dataset:
Proximate analysis of five varieties of winged beans, Psophocarpus tetragonolobus (L.) DC*
Authors: GARCIA V. V. , PALMER J. K. 
Published: July 2010

SummaryThe proximate composition was determined for the mature seeds of five varieties of winged beans, Psophocarpus tetragonolobus (L.) DC. The results showed that the varieties analyzed had a high protein and fat content, which was similar to soybeans. The protein content (mean ± standard deviation) of the five varieties as received was 36.0 ± 1.8%, the fat content, 15.2 ± 1.2% and the moisture content 10.4 ± 1.5%. The endosperm in winged bean variety TPT‐2 was found to constitute 84% of the dry weight of the seeds, the hulls about 16%. Whole beans as received contain about 14%‘dietary fibre’ measured as neutral detergent fibre. The dietary fibre is concentrated in the hulls.
Carbohydrates of winged beans, Psophocarpus tetragonolobus (L.) DC*
Authors: GARCIA V. V. , PALMER J. K. 
Published: July 2010

SummaryFive varieties of winged beans were analyzed and found to contain 9.8 to 13.8% soluble sugars. Verbascose was present at a level of 0.2 to 0.9%; stachyose 2.2 to 3.6%; raffinose 1.1 to 2.0%; and sucrose 5.6 to 8.2%. Starch could not be detected in the mature beans of the five varieties analyzed.
Stability and use of natural colours in foods Red beet powder, copper chlorophyll powder and cochineal
Authors: KEARSLEY M. W. , KATSABOXAKIS K. Z. 
Published: July 2010

SummaryThree natural pigments – red beet powder, chlorophyll powder (in the form of a copper complex) and aqueous cochineal – were examined in order to understand better their behaviour or colouring ability in different model systems. All were heat labile but red beet colour in particular was rapidly degraded above about 14°C. Cochineal proved the most stable of the three colours. All were adversely affected by changes in pH and a reduction in water activity gave a corresponding increase in stability for each colour. Light was similarly shown to cause degradation of the natural colours. The colours were used in food products and shown to have certain applications with regard to the colour of jam and restoring the colour of peas after blanching.
Methods for the production of acceptable bread from storage‐deteriorated flours
Authors: CHAMBERLAIN N. , COLLINS T. H. , FISHER N. 
Published: July 2010

SummaryThree practical means of overcoming the problem of the production of acceptable bread from storage‐deteriorated flour have been devised. These comprise (1) the use of extra fat in breadmaking, (2) the use of extra yeast to increase proof volume at constant time, and (3) extending proof‐time. The first two of these methods are acceptable for use commercially and have been tested successfully in commercial as well as laboratory scale trials. The third method may be difficult to apply in automatic plant bakeries. Additives which were ineffective included gluten, soya, skimmed milk powder, and glyceryl monostearate. Other changes proving ineffectual included increased dough temperature, increased oxidant level and variations in dough water levels.
Diffusional analysis of air drying of grain sorghum
Authors: SUAREZ C. , VIOLLAZ P. , CHIRIFE J. 
Published: July 2010

SummaryPick's law of diffusion (moisture flux proportional to the moisture gradient) for diffusion out of spheres was successfully applied to describe the drying of grain sorghum. It was found that the diffusion coefficient of water was independent of moisture content in the approximate range of 21–6% (dry basis) moisture content. An Arrhenius type temperature dependency of moisture diffusivity was found, the energy of activation being 7.5 kcal/g mol.
Inhibition of potential food poisoning microorganisms by sorbic acid in cooked, uncured, vacuum packaged turkey products
Authors: TO E. C. , ROBACH M. C. 
Published: July 2010

SummaryVacuum packaged, oven‐roasted turkey breasts and sliced turkey breast luncheon meat were prepared with and without potassium sorbate or sorbic acid. Control and treated products were inoculated with one of the following organisms: Salmonella, Staphylococcus aureus, or enteropathogenic Escherichia coli. The samples were vacuum packed and stored at 15°C for 10 days. The addition of 0.25% sorbate to the breasts and 0.12% sorbic acid in the slices provided excellent protection against the growth of Salmonella, E. coli, and S. aureus in uncured, cooked, vacuum packaged turkey.
Physical loss and chemical reactions of SO2 in strawberry jam production
Authors: McWEENY D. J. , SHEPHERD M. J. , BATES M. L. 
Published: July 2010

SummaryStrawberries for jam production frequently undergo extended storage in sulphite liquor before conversion into jam. Using 35S‐labelled sulphite an extensive equilibration of 35S‐labelled species between the fruit and the liquor has been demonstrated. Most of the loss of measurable SO2 was accounted for in terms of (i) the chemical reactions during storage and (ii) the physical losses during jam production. In this work approximately 78% of the liquor sulphite was taken up by the fruit; 98.5% of this either reacted chemically or was boiled off, viz. 38% was converted to non‐volatile compounds during storage, a further 11% reacted during jam making, 50% was boiled off and 1.5% remained measurable in the jam.
The effect of sex, breed and initial carcass pH on the quality of cure in bacon
Authors: WARRISS P. D. , AKERS J. M. 
Published: July 2010

SummaryThe relationship between the pH45 measured in the M. longissimus dorsi and the subsequent appearance of Wiltshire style bacon was examined in 110 pig carcasses. Except for extremely PSE and DFD carcasses, which produced bacon of poor appearance, there was an inverse relationship between pH45 and the quality of appearance of bacon. There were no differences between hogs and gilts for either pH or bacon quality. The appearance of bacon was slightly better in breeds with lower mean pH45 values but the differences were not significant.
The development of a soya‐based yoghurt
Authors: PINTHONG R. , MACRAE R. , ROTHWELL J. 
Published: July 2010

SummaryThe development of a fermented yoghurt‐like food from soya is described. Acid produced by the lactic acid bacteria, St. thermophilus and L. bulgaricus, singly and combined, was determined and the effects of supplementation with glucose and yeast extract quantified. A product with acceptable acidity was produced using L. bulgaricus in soya milk supplemented with 1 % glucose and 0.1% yeast extract.
The development of a soya‐based yoghurt
Authors: PINTHONG R. , MACRAE R. , DICK J. 
Published: July 2010

SummaryThe effect of fermentation on the levels of oligosaccharides present in soya milk has been determined for a number of lactic acid bacteria. The sugars in the fermented samples were quantified by high pressure liquid chromatography (HPLC) after extraction with aqueous alcohol and clearing with Carrez solution. A lipid extraction stage was found to improve the quality of the chromatograms. Oligosaccharide utilization by L. fermenti was found to be less than in some published reports, when fermentation was carried out under optimum conditions for acid production.
The evaluation of water activity in aqueous solutions from freezing point depression
Authors: FONTAN C. FERRO , CHIRIFE J. 
Published: July 2010

SummaryThe water activity of various non‐electrolyte and electrolyte solutions of interest for aW inhibition of microorganisms, has been calculated from freezing point data and compared with aW values measured at 25°C. It is shown that in the important range of aW, 0.96–0.85, the error introduced by assuming that the aW at the freezing point is the same as that at ‘room’ temperature, is relatively small. In the majority of cases the difference is not likely to be larger than about 0.01 aW units.
Water activity and salt content relationship in moist salted fish products
Authors: LUPÍN H. M. , BOERI R. L. , MOSCHIAR S. M. 
Published: July 2010

SummaryA linear relationship between water activity (aW) in moist salted fish products and NaCl molality was found: (aW) SF = 1.002–0.042 m; where m is the NaCl molality considering it to be in true solution in the total water content of the product.The linear approximation was analyzed with reference to the aW values of pure NaCl solutions and to a thermodynamic approach for aW prediction; it was found consistent and appropriate for aW estimation in moist salted fish products, with errors within the accepted range for intermediate moisture foods (IMF).
Modification of tempeh with the addition of bakla (Vicia faba Linn)
Authors: DAVID I. M. , VERMA JITENDRA 
Published: July 2010

SummaryBakla (Vicia faba Linn), an indigenous pulse, was subjected to fermentation by the strains of Rhizopus oligosporus either alone or blended with soybean (Glycine max). Mycelial growth as viewed on the surface of the fermented mass was best obtained when strain NRRL 3271 was used. Increase in moisture content and pH during fermentation was highest in the case of strain NRRL 2710 irrespective of composition of bakla‐soybean mixture. The tempeh, the fermented product, in each case had a mushroom‐like odour, which was independent of the strain used. Bakla and bakla‐soybean (up to 1:1 ratio) tempeh was free of beany flavour but this flavour increased as the soybean content of the blend was further raised and was perceptibly high when soybean content reached 75%. Bakla tempeh was more crisp than soybean tempeh. The crispness decreased with increasing soybean content.
A study of the production of clarified banana juice using pectinolytic enzymes
Authors: VÍQUEZ FLORIBETH , LASTRETO CELSA , COOKE R. D. 
Published: July 2010

SummaryPectinolytic enzyme treatments to increase the yield, reduce the viscosity and clarify the juice obtained from ripe banana pulp were studied. Six commercial enzyme preparations were tested on pulps of different ripenesses. Optimal conditions with respect to enzyme concentration, incubation temperature, time and pH levels are reported for the two most effective enzyme preparations. Clear juice yields of between 55 and 60% (based on pulp weight used) are obtained from pulp incubated at 45°C for 1 hr with 0.01% w/w of enzyme by subsequent centrifugation at 2900 maximal relative centrifugal force for 20 min. This corresponds to a yield of total and reducing sugars present in the pulp of over 75%. Untreated control pulps yield less than 5% of juice under these conditions. Hydraulic pressing of the pulps at 16 kg/cm2 gives similar juice yields to those obtained by centrifugation. The juice has an excellent flavour and aroma and provides a possible use for the large quantities of reject bananas available in producer countries.
Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment
Authors: GUY R. C. E. , PITHAWALA H. R. 
Published: July 2010

SummaryThe rheological changes taking place in cake batters between 70 and 90°C have been studied using chlorinated, heat‐treated (120°C for 7 min) and untreated flours. It was shown that, in an aqueous sucrose solution of equivalent concentration to that found in cake batters, the untreated flour forms a weaker gel system than the treated flours. This difference was probably due to the slower and less extensive swelling of the starch granules. Egg proteins were shown to contribute significantly to the overall gel strength of the cake matrix. The effect of the egg proteins was significantly greater with the treated flours than with the untreated flours.
An application of the ultrasonic pulse echo technique to the measurement of crispness of biscuits
Authors: POVEY M. J. W. , HARDEN C. A. 
Published: July 2010

SummaryThe possibility of developing an objective method of measuring the crispness of biscuits using the ultrasonic pulse echo technique was investigated. An encouraging relationship between the crispness (from sensory measurement) and the velocity of longitudinal sound was found. A similar, but less convincing relationship was found between crispness and ultra sonic attenuation.The ultrasonic velocity shows a better correlation with crispness than does the ultrasonically derived Young's modulus.
The production of ethyl acetate by soy yeast Saccharomyces rouxii NRRL Y‐1096
Authors: YONG F. M. , LEE K. H. , WONG H. A. 
Published: July 2010

SummaryEthyl acetate was found to be produced in large quantities in aged cultures of the soy yeast Saccharomyces rouxii NRRL Y‐1096 grown on medium containing glucose. The synthesis of ethyl acetate was investigated. The present study shows that the process of ester synthesis is essentially an aerobic one. Glucose and ethanol were the main substrates for the synthesis of ethyl acetate although to a limited extent the yeast cells were also able to synthesize the ester from ethanol alone but not from either glucose or acetate. From the results of the present study, it is suggested that the flavour‐producing moromi stage of soy‐sauce fermentation is necessarily a prolonged one because ethanol has first to be produced in a semi‐anaerobic environment for the synthesis of the esters responsible for the characteristic bouquet and flavour of the mature soy‐sauce. It should therefore be possible to shorten this stage of soy‐sauce fermentation by the addition of ethanol to the moromi.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats
Authors: ROBERTS T. A. , GIBSON ANGELA M. , ROBINSON A. 
Published: July 2010

SummaryA pork slurry system was used to study the combined effect of the following factors on growth of Clostridium botulinum: sodium chloride (2.5, 3.5, 4.5% w/v on water), sodium nitrite (100, 200, 300 μg/g), sodium nitrate (0, 500 μg/g), sodium isoascorbate (0, 1000 μg/g) a polyphosphate (Curaphos 700; 0, 0.3% w/v) and heat treatment (80°C/7 min, 80°C/7 min + 70°C/1 hr) with storage at 15, 17.5, 20 and 35°C for up to 6 months.Increasing nitrite, salt or heat treatment, adding isoascorbate, polyphosphate or nitrate, or reducing storage temperature significantly reduced toxin production. There were many two‐factor interactions and the relative effect of increasing nitrite became less in the presence of isoascorbate or high salt levels. Increasing salt or heat treatment, adding nitrate or decreasing storage temperature had less effect if isoascorbate was present. The addition of polyphosphate enhanced the effect of adding isoascorbate.
The hydraulic transportation of potato chips in horizontal pipelines
Authors: McLAIN H. D. , McKAY G. 
Published: July 2010

SummaryThe pipeline transportation characteristics of uncooked potato chips in water have been studied and the results compared with correlations obtained for the transportation of plastic cuboids with the same cross‐sectional dimensions. It was found that the general functional relationship relating pressure drop to flow velocity for plastic cuboids could be applied to potato chips. The constants in this relationship have been determined for the transportation of potato chips in pipelines of 95 and 152 mm diameters.
Assessment of shelf life of fresh water prawns stored at 0°C*
Authors: ANGEL S. , BASKER D. , KANNER J. , JUVEN B. J. 
Published: July 2010

SummaryThe shelf life of fresh water prawns stored at 0°C was judged by a sensory panel and monitored by microbiological and chemical tests. After 14 days’ storage, but not after only 10 days, frozen (control sample) prawns were preferred over the former. During this period too, TVBN values of 0°C‐stored prawn tails rose from 22 to 31 mg per 100 g, and TBA values rose from 0.25 to 0.65; the total aerobic psychrotrophic plate counts increased by about 2 logarithmic units. The relationship between the results of the various tests is discussed.
Apple juice extraction in a counter‐current diffuser
Authors: ØSTERBERG N. O. , SØRENSEN T. SMITH 
Published: July 2010

SummaryMeasurements have been carried out on an industrial diffuser for the extraction of apple juice. Concentration profiles in the free juice and in the juice contained in the apple slices were measured at various temperatures and counter‐current flow rates. The data can be described by a theoretical model taking into account the time of plasmolysis as a function of temperature. Below around 58°C, the concentration profiles break into two parts—before and after plasmolysis—and the diffuser yield is lowered. The yield is also lowered if the water‐to‐apple volume ratio is not kept well above unity. Under optimal conditions it is possible to obtain an overall recovery of soluble matter from apple stock to final juice which is above 90%. The axial dispersion coefficient (‘eddy diffusion coefficient’) of the apple slices was also measured. At a mean speed of apple slices through the diffuser of about 0.06 m/min (holding time = 120 min), the axial dispersion coefficient was around 0.01 m2/min.
Swelling and solubility behaviour of parboiled rice flour
Authors: UNNIKRISHNAN K. R. , BHATTACHARYA K. R. 
Published: July 2010

SummaryParboiled rice flour swelled and dissolved more than raw rice flour in water at temperatures below 70°C, but less than raw rice at higher temperatures. This difference between raw and parboiled rice increased with an increasing degree of parboiling. A sample of parboiled rice produced by dry‐heating soaked paddy in hot sand behaved differently; but when it was wetted and tempered to favour reassociation of starch, its properties fell in line with normal steam‐parboiled rice. The above behaviours of raw and parboiled rice flour were similar to those of corresponding whole‐grain rice. They also reinforce the earlier suggestion of starch reassociation in conventional parboiled rice.
A comparative study of methods for prediction of water activity of multicomponent aqueous solutions
Authors: TENG T. T. , SEOW C. C. 
Published: July 2010

SummaryThree methods of predicting the water activity of ternary and quaternary aqueous electrolyte and non‐electrolyte solutions, with possible application to intermediate moisture foods, have been critically examined and their predictive accuracies compared. In general, the Ross equation was found to display poorer predictive accuracy when compared with the other two methods. The Zdanovskii–Stokes–Robinson and the Ferro Fontán–Benmergui–Chirife equations generally gave predictive water activity values in good agreement with measured values, but no consistent advantage of one over the other was observed.
The stability and use of natural colours in foods: anthocyanin, β‐carotene and riboflavin
Authors: KEARSLEY M. W. , RODRIGUEZ N. 
Published: July 2010

SummaryThe stability of three natural colours—anthocyanin, β‐carotene and riboflavin—under selected conditions was investigated. All were less stable than their synthetic counterparts—amaranth and tartrazine—especially to temperatures in excess of 50°C and exposure to light. Anthocyanin in particular was also sensitive to changes in pH levels. All colours were relatively stable to changes in water activity, however.This inherent instability of natural colours does not preclude their use in foods since it has been shown that if certain processing modifications are made, i.e. addition of colour as a final action in a process, they can be used to colour certain foodstuffs, in particular boiled sweets.
Chitosan globules
Authors: RODRIGUEZ‐SANCHEZ DOLORES , RHA CHOKYUN 
Published: July 2010

SummaryWe prepared chitosan globules to use as a structural unit or as a means of controlled ingredient release in food products. Globules were fabricated by coagulating drops of chitosan solutions (1–2% w/w chitosan in 3.8–5.6% w/w citric acid solution) in 1 N NaOH. The chitosan solutions, dropped from a 2.9 mm diameter tube, resulted in ellipsoidal globules with diameters of 3.7–5.1 mm and an opaque, whitish appearance similar to that of cooked white rice. The globules contained more than 98% water, about half of which could be squeezed out under compression.The force‐deformation test indicated an increase in the strength, elastic moduli, and relaxation time of fabricated globules when the chitosan concentration was higher in the casting solution. When the citric acid concentration was higher, elastic moduli generally increased, but the longest relaxation time decreased. The globules sustained up to approximately 0.8 linear strain without fracture. Stress relaxation tests showed that the viscoelastic properties of globules may be represented by a one‐element Maxwell model with a relaxation time on the order of 1000 sec and an elastic modulus of 0.05–0.27 g/mm2.
Application of multiple linear regression to analysis of data from factory energy surveys
Authors: CLELAND A. C. , EARLE M. D. , BOAG I. F. 
Published: July 2010

SummaryWhen energy surveys are carried out in factories, the usual method is to install expensive metering equipment and to measure energy flows to various parts of the plant. The costs involved in conducting surveys by this method are often prohibitively high. This paper describes an alternative survey method which is simple and inexpensive to use. An estimate of energy use for each product is obtained by the use of multiple linear regression to relate total energy consumption data from existing meters to production of the various products. The accuracy of the estimates depends on the form of the data set collected, but in most factories accurate values can be obtained for the major products. In all seventy‐three factories where the technique was applied, it led to a useful analysis of total energy consumption. A summary of data collected in the New Zealand food manufacturing industry by application of the method is presented.
Effect of pH and prefreezing treatment on the texture of yellowtail rockfish (Sebastes flavidus) as measured by the Ottawa Texture Measuring System
Authors: KRAMER D. E. , PETERS M. D. 
Published: July 2010

SummaryTexture is very important to the organoleptic quality of fish products. Poor frozen storage conditions or improper prefreezing treatment can result in unacceptably tough fillets. With some species, undesirable soft, mushy texture develops during chill storage.This study is concerned with the influence of treatment prior to freezing (samples were frozen pre‐rigor, in‐rigor, post‐rigor and after 6 days’ chill storage in ice or refrigerated sea water) on the texture of yellowtail rockfish stored frozen as whole gutted fish or as fillets. The effect of pH was also studied. Texture was measured objectively using the Ottawa Texture Measuring System on samples stored for 6 months at −28°C.A very good negative correlation was found between pH level and toughness as measured using a Kramer shear‐compression cell in the Ottawa Texture Measuring System. Fish stored in refrigerated sea water prior to freezing were appreciably more tender. There was no statistical difference in texture (shear press force) values between samples stored as whole fish versus samples stored as fillets.
Relationship between colour and brown pigment concentration in orange juices subjected to storage temperature abuse
Authors: ROBERTSON G. L. , REEVES M. J. 
Published: July 2010

SummaryThe browning index of orange juices which had been subjected to storage temperature abuse (55°C for up to 40.5 hr) was highly correlated with the CIE tristimulus values as measured on a Neotec Du‐Color Colour Difference Meter. The correlation coefficients and the multiple regression equation have been calculated. When the tristimulus values were converted to USDA colour scores, the values obtained were not in the same range as the USDA plastic standards for orange juice. The level of correlation between the colour scores and the browning index was too low to be useful for prediction purposes. When the tristimulus values were converted to Hunter's citrus red and citrus yellow parameters, a significant correlation was found between these parameters and the browning index. However, the level of variation explained by the correlation was again too low to be useful for prediction purposes.