bluuebunny/crossref_metadata_2025_split huggingface dataset:
Alternative sweetening of yoghurt
Authors: HYVÖNEN LEA , SLOTTE MARIA 
Published: July 2010

SummaryThe influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre‐sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre‐incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.
Dehydration of carrots.
Authors: MAZZA G. 
Published: July 2010

SummaryThe effect of blanching, sulphiting, starching, freezing and sucrose and sodiumchloride dipping before air drying on moisture transport during carrot cube dehydration was studied. The results, interpreted in terms of existing theories combined with physical considerations, provide evidence that factors such as blanching, freezing and sucrose dipping affect moisture transport and product quality.
Post‐harvest physiology and storage of the white oyster mushroom Pleurotus flabellatus
Authors: RAJARATHNAM S. , BANO ZAKIA , PATWARDHAN M. V. 
Published: July 2010

SummaryChanges in the post‐harvest storage of the mushroom Pleurotus jlabellatus at ambient temperature were studied. There was a decrease in respiratory rate and soluble carbohydrates along with loss in water content. With progress in period of storage, the fresh mushrooms showed an increase in the activities of 0‐diphenoloxidases and proteases accompanied with decrease of total phenols and increase in free amino acids respectively. The degree of discoloration increased with the lapse of storage time.Fresh mushrooms (200 g) packed in 25 μm thick polyethylene bags (16 × 25 cm) with one pin hole on either side stored up to a period of 24 hr at ambient temperature and up to a period of 6 days at 5 ± 2°C in the intact polyethylene bags.
The preparation of protein hydrolysate from defatted coconut and soybean meals.
Authors: PHAM CHAY B. , ROSARIO R. R. DEL 
Published: July 2010

SummaryProtein hydrolysate prepared from defatted soybean meal and coconut meal using acid hydrolysis under different conditions were analysed and subjected to sensory evaluation. Analysis of amino acid after hydrolysis showed a 10.32% reduction in the soybean product and a 31.93% reduction in coconut product. Chemical analyses showed similarities in pH, viscosity, salt content and reducing sugar between the hydrolysates and the commercial soy sauce sample. Both amino and total nitrogen and acidity were higher in the hydrolysate than the commercial sample.Sensory evaluation showed that hydrolysed soybean products gave better scores in terms of colour, aroma, flavour and general acceptability than coconut products. Addition of soybean to coconut meal resulted in improved hydrolysed product.
Electroconductive thawing by liquid contact
Authors: NAVEH D. , KOPELMAN I. J. , MIZRAHI S. 
Published: July 2010

SummaryA method of rapid thawing, especially suitable for large frozen products is proposed. The method is based on electroconductive heating of the frozen product immersed in a liquid and positioned between two electrodes having no direct contact with the piece. The electrical current passing through the product generates internal heat, thus considerably shortening thawing time. Furthermore, in this process a low surface temperature can be maintained at any desired level, by circulating cooling water over the product, without affecting thawing rates. Local overheating within the product is avoided by either controlling current density or by programming various combination of pulse duration and frequency. For example, it took 160 min to thaw a −20°C frozen cylindrical (17 cm ø× 33 cm) meat chunk where the temperature at the surface and at the thawed part were maintained below 7 and 2WC, respectively. In comparison, 450 min were needed to thaw a similar frozen sample immersed in a 20°C stirred water.
Stability of carotenoids in freeze dried papaya (Carica papaya)
Authors: ARYA S. S. , NATESAN V. , VIJAYARAGHAVAN P. K. 
Published: July 2010

SummaryEffect of water activity (aw) and storage temperature on the degradation of carotenoids in relation to keeping quality of freeze dried papaya is reported. Carotenoids were found to be most stable at 0.33 aw and both below and above this level their rate of destruction was higher. Above 0.40 aw browning limited the storage life. Freeze dried papaya has maximum stability between 0.22‐0.33 aw.
Chemical characterization of prickly pear pulp, Opuntia ficus‐indica, and the manufacturing of prickly pear jam
Authors: SAWAYA W. N. , KHATCHADOURIAN H. A. , SAFI W. M. , AL‐MUHAMMAD H. M. 
Published: July 2010

SummaryAttempts were made to use prickly pear fruits, Opuntia ficus‐indica, which are locally abundant and relatively inexpensive in the manufacturing of jam.Physical characterization of the strained pulp showed a value of 14.2° Brix for total soluble solids (TSS), 14.5% total solids and a pH of 5.75. The acidity of the pulp as citric acid was 0.18%. Proximate analysis revealed low amounts of protein (0.21%) as Nx6.25, crude fat (0.12%), crude fibre (0.02%), ash (0.44%) and pectin (0.19%). All the sugars were present as reducing sugars (12.8%) and consisting mainly of glucose and fructose (60:40). Vitamin analysis showed only trace amount of vitamin A @‐carotene) and 22.1 mg% of vitamin C. The pulp was rich in potassium, fair in calcium, magnesium and phosphorus and poor in sodium and iron.Pilot plant studies on the manufacturing of the jam in conjunction with sensory evaluation of the final products showed that blanching in comparison to non‐blanching resulted in no significant difference in the sensory quality of the jam. Citric acid and a combination of citric and tartaric acids (1 :l) wcrc preferred over several other natural acids used as acidifying agents. The addition of cloves, grapefruit, orange and almond flavours ranked best among several other flavours added in addition to the pulp containing 20% date paste.
Froth flotation as a means of protein extraction from mussels
Authors: HOLLAND C. R. , OTTERBURN M. S. , McCOMISKEY P. 
Published: July 2010

SummaryBatch studies on froth flotation as a means of protein extraction from a milled mussel matrix show that the technique is feasible. High efficiency of separation (>90%) of the mussel flesh and shell, along with high protein recoveries (>90%) are reported, using a combination of a frothing agent, Lissapol, and a flocculent, Difco. Heat pre‐treatment of the milled mussel matrix is shown to have little effect on the system.
Isolation and characterization of branched chain fatty acids (other than those derived from phytol) in cod liver oil
Authors: DUR L. A. D. 
Published: July 2010

SummaryA group of mono‐ and di‐unsaturated branched chain fatty acids were isolated and characterized by GC‐MS. A GC‐MS analysis of the perhydroderivatives of these acids revealed the presence of the following acids: 5 ‐ methyltetradecanoic, 5,7‐dimethyltridecanoic, 7‐methylhexadecanoic, 5,7‐ dime t h y 1 te tradecanoic, 7,9‐dime t hyl hexadecanoic, 9‐met h yloctadecanoic, 7,9‐ and 9,11‐dimethyloctadecanoic acids. Of these, only the 7,9‐ dimethylhexadecanoic acid was fully characterized in its unhydrogenated form as 7,9‐dimethyihexadecadienoate (Δ 63). The presence of the branched methyl groups on alternate odd carbon atoms is uncommon.
Factors affecting the development of ‘finger drop’ in bananas after ripening
Authors: NEW S. , MARRIOTT J. 
Published: July 2010

SummaryA simple mechanical method has been developed to measure the force required to break banana fruit peel in the region of the pedicel. Values obtained for peel breaking force correlate well with measured differences in susceptibility to ‘finger drop’.Longer periods for fruit ripening, obtained by a reduction of the conventional ripening temperature, favour maintenance of a high peel breaking force and extend the shelf life of ripe fruit but reduce the degree of coloration. Finger drop in bananas of tetraploid clones, which are highly susceptible to its development, could be minimized by ripening at temperatures about 2°C lower than those optimal for ‘Valery’, a major commercial triploid cultivar.The peel breaking forces of different tetraploid clones were compared under controlled ripening and shelf life conditions and several clones with significantly reduced susceptibilities to finger drop were identified. Clones with a low susceptibility to finger drop were generally also characterized by a long pre‐climacteric period.
The effect of glutathione on the cohesiveness of pounded cassava, cocoyam, gari and yam
Authors: OSUJI G. O. 
Published: July 2010

SummaryIn order to understand the part played by glutathione on the cohesiveness of the tropical staple items of food, pounded cassava, cocoyam, gari and yam, varying amounts of glutathione were added to the foods after which the resistance to shear stress (cohesiveness) of each food was determined. In each pounded food the added glutathione immediately increased the food's cohesiveness. There was also a linearly increasing relationship between the foods cohesiveness and their endogenous glutathione contents on one hand and between the foods cohesiveness and foods protein contents on the other hand. Glutathione, therefore, increases the cohesiveness of tropical pounded foods by interacting with their proteins which then assume new conformations that increase the cohesiveness of the foods.
Determination of a thermal process schedule for guava (Psidium guajava Linn.)
Authors: NATH N. , RANGANNA S. 
Published: July 2010

SummaryA thermal process schedule for guava canned in syrup has been evolved on the basis of inactivation of pectinesterase (PE) which was found to be more heat resistant than peroxidase. The values for thermal inactivation and thermal resistance of PE in syrup homogenate containing guava pulp and sugar syrup in the ratio of 11:6 and total soluble solids content of 20% at pH 4.0 were respectively. The F value of 1 was equivalent to 1.69 D. In commercial canning, a 2.5 D process is recommended which ensures a microbiologically safe and organoleptically acceptable product.Process time was calculated both by graphical and formula methods. Calculation by the formula method using slopes of heating and cooling curves plotted on semilog paper by least squares analysis, and fh/U:g tables for actual values of jc gave process times very close to those obtained by the graphical method. The process times required at different initial and processing temperatures are given.To minimize viscosity increase in the covering syrup during storage, firming of guava in 1% calcium chloride solutions for 30 min prior to canning is suggested. In addition, use of covering syrup containing 0.125% ascorbic acid with or without citric acid (0.06%) yields a product of good colour, texture and flavour.
Aqueous processing of lupin seed
Authors: AGUILERA J. M. , GERNGROSS M. F. , LUSAS E. W. 
Published: July 2010

SummaryProcessing of two species of lupin seed by an aqueous extraction process has been explored and the resulting products have been examined. It has been shown that aqueous processing is an effective method for the separation of oil, protein and alkaloids of lupin seeds.
Occurrence of Aspergillus spp. and aflatoxins in commercial mushroom compost
Authors: MACFALL JANET S. , BEAN G. A. , DEAHL K. L. 
Published: July 2010

SummaryOne hundred and thirty‐three isolates of Aspergillus spp. were collected from commercial mushroom houses. Aflatoxins were detected in three samples of compost. Seventy‐three per cent of the isolates produced aflatoxins in liquid media. Aflatoxins were produced on sterilized and pasteurized compost plus the components of compost including rye grain, corn cobs and commercial spawn; 24°C was a more favourable temperature for aflatoxins than 14°C. Aflatoxin production varied with isolate, substrate and temperature and ranged from no aflatoxins to all four aflatoxins B1, B2, GI and G1.
Quality characteristics of physically refined soyabean oil: effects of pre‐treatment and processing time and temperature
Authors: JAWAD I. M. , KOCHHAR S. P. , HUDSON B. J. F. 
Published: July 2010

SummaryConventional alkali refining of edible oils is being replaced progressively by physical refining, which offers improved yields, reduced processing times and few by‐product problems. The variables involved in physical refining‐ pre‐treatment, processing time and processing temperature‐have been studied on a laboratory scale for the refining of soyabean oil, and related to the quality characteristics of the refined products. The best results are obtained with phosphoric acid degummed, partially bleached oil processed at up to 250°C for not more than 2 hr. Higher temperatures and longer times lead to quality defects such as loss of stability, increased viscosity, darkening and chemical changes reflected in reduction of iodine value and increase in free fatty acids.
A comparison of the binding properties of fish flesh
Authors: WEINBERG Z. G. 
Published: July 2010

SummaryBinding properties of loaves prepared from the flesh of ten fish species were evaluated on the basis of visual scores for binding and instrumental measurements of tensile strength. The volume of liquor released on cooking and its content of solids and proteins weremeasured. The only parameters that corresponded with the binding properties were the moisture and fat content of the raw materials. Fish flesh with high fat content (and low moisture content) did not bind well. Bluefish exhibited a big variability with regard to its binding properties, and this corresponded with its variability in fat and moisture content.
Effect of salting and roasting on the lipids of Iranian pistachio kernels
Authors: KASHANI GHASSEM G. , VALADON L. R. G. 
Published: July 2010

SummaryThe simple lipids which make up 95% total lipids of Iranian pistachio kernels were identified as sterols and their esters; mono‐, di‐ and tri‐glycerides; and free fatty acids while the complex lipids were sterolglycosides; mono‐ and di‐galactosyldiglycerides; cardiolipin, phosphatidyl‐choline, ‐ethanolamine, ‐serine and ‐inositol; sphingolipid and phosphatidic acid. After salting and roasting, there was an increase in free fatty acids and in phosphatidic acid. Total fatty acids made up of C14:0, C16:0, C18:1, C18:2, C18:3 and C20:O were not significantly altered after roasting, nor was the iodine value, nor the malonaldehyde content. However, the peroxide value was increased.
Thin‐layer air drying of soybeans and white beans
Authors: HUTCHINSON D. , OTTEN L. 
Published: July 2010

SummaryA thin‐layer air drying apparatus was designed and constructed to determine the drying characteristics of various agricultural and food products. The equipment was designed to monitor the weight loss during drying and to operate over a practical range of air temperatures and humidities. This paper presents a description of the apparatus and an evaluation of its performance. The results of studies conducted to determine the thin‐layer drying behaviour of soybeans and white beans are included.
Modelling of multiple‐effect falling‐film evaporators
Authors: ANGELETTI SANDRO , MORESI MAURO 
Published: July 2010

SummaryThe classic mathematical model of multi‐effect evaporators operating in forward flow was combined with an accurate estimation of the overall heat transfer coefficient (HTC) in falling‐film evaporators. For this correlation developed by Narayanamurthy & Sarma (1977) has been used. It was possible also to estimate the order of magnitude of the fouling factor (Rd). Finally, the design of an orange‐juice double‐effect falling‐film evaporator (DEFFE) system was carried out according to two different strategies.
Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced vacuum‐packed whole meat product under refrigerated storage
Authors: NIELSEN H. ‐J. S. 
Published: July 2010

SummaryThree batches of cured, smoked and cooked pork loins were prepared without nitrite and with 100 or 200 ppm nitrite. The product was sliced, vacuum packed and stored at 2°C, 5°C and 10°C. Part of the product was packed in a conventional film, a polyamide/polyethylene film, and part of it in two films with lower gas permeabilities. Nitrite inhibited the growth of Brocothrix thermosphacta and Enterobacteriaceae at all temperatures. This resulted in a lower growth rate and/or lower maximum counts. Reducing the gas permeability of the film in the absence of nitrite did not influence the growth of B. thermosphacta. An effect of increasing anaerobic conditions was, however, seen in conjunction with 100 pprn added nitrite at both 5°C and 10°C. The Gram‐positive cocci were not affected by the addition of nitrite but were soon overgrown by the competing flora. The insensitivity of the lactic‐acid bacteria to nitrite and microaerophilic conditions resulted in these bacteria constituting a larger proportion of the total flora in batches with nitrite and/or packaging films with reduced oxygen permeabilities.
Muscle fibre orientation and its effect on measurements of tenderness of bovine longissimus dorsi muscle
Authors: MURRAY A. C. , JEREMIAH L. E. , MARTIN A. H. 
Published: July 2010

SummaryThe muscle fibre orientation within a particular cooked beef steak was found to vary considerably and to be markedly affected by vacuum packaging, freezing and/or cooking. Shear force values, initial‐bite tenderness (panel) and cooking loss were highly dependent on, and overall tenderness (panel) was only slightly dependent on muscle fibre orientations. These measures were affected by fibre orientation to a greater extent in tough than in tender meat. At each of three fixed muscle fibre orientation, correlations between tenderness measures were significant (P<0.05), their magnitude depending on the fibre orientation. At a fixed fibre angle correlations of tenderness measures with cooking losses were not significant. However, on a withinanimal basis, cooking loss was related to shear value and to initial‐bite tenderness apparently through an effect of fibre orientation. This effect may constitute a major source of variation in the measurement of tenderness and cooking loss.
Development of an improved soya protein‐lipid film
Authors: CHUAH E. C. , IDRUS A. Z. , LIM C. L. , SEOW C. C 
Published: July 2010

SummarySoya protein‐lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL‐methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it.
Palatability of meat from electrically stimulated carcasses of yearling and older entire‐male and female sheep
Authors: KIRTON A. H. , WINGER R. J. , DOBBIE J. L. , DUGANZICH D. M. 
Published: July 2010

SummaryPasture‐fed male and female sheep ranging in age from yearling to more than 4 years old were slaughtered at various times throughout the year. Carcasses were electrically stimulated and frozen.Flavour and odour of the cooked meat were evaluated with three different taste‐testing procedures: an analytical laboratory taste panel, an in‐house consumer taste panel and a mass consumer taste panel. Tenderness was assessed with both a tenderometer and the in‐house consumer taste panel.None of the panels found any differences between the meat from yearling rams or ewes. The laboratory panel detected foreign flavours more commonly in the meat from older rams than older ewes. These foreign flavours were not considered objectionable by the other two taste panels; in fact, meat from the older rams was often preferred to the meat from the older ewes. There were no differences in objective tenderness among sheep from any age group. Taste panel results, however, showed meat from the older sheep to be less tender than that from the yearling sheep, but found no sex‐related differences in tenderness between the mutton of similar‐aged animals.
Hygroscopic behaviour of freeze dried bananas
Authors: LIMA A. W. O. , CAL‐VIDAL J. 
Published: July 2010

SummaryThe hygroscopic behaviour of freeze dried bananas at several temperatures is presented. The adsorption isotherms were of sigmoid shape and the particle size of the freeze dried materials did not affect the general isothermal behaviour. The limits for caking were found at a water activity (aw) of about 0.33 at 38°C. The results fit the Henderson equation quite well at the four temperatures under test.
Extrusion of defatted soy flour‐hydrocolloid mixtures
Authors: BOISON GLADYS , TARANTO MICHAEL V. , CHERYAN MUNIR 
Published: July 2010

SummaryDefatted soy flour containing low levels of added hydrocolloid (either sodium alginate or methylcellulose) was thermoextruded in a laboratory single‐screw extruder, and the effect of operating parameters on selected textural properties (maximum peak force, determined in an Ottawa Measuring (OTMS) cell, and chewiness) and physical properties (bulk density and water absorption capacity) were studied. Adding sodium alginate generally increased OTMS peak force, chewiness and water absorption capacity and increased bulk density. Extruding at a feed moisture content of 22% w/w resulted in the best properties, regardless of the levels of other independent variables. Maximum force and chewiness were positively correlated while bulk density and water absorption capacity were negatively correlated to each other.
Functional aspects of blood plasma proteins.
Authors: HOWELL NAZLIN K. , LAWRIE R. A. 
Published: July 2010

SummaryPorcine plasma proteins were fractionated by ion‐exchange chromatography on DEAE‐Sephadex using continuous ionic gradient elution. The separation was scaled up to produce gram quantities of three fractions, by stepwise elution. Subsequent diafiltration resulted in fractions of high protein content. The whole plasma, serum and the resultant fractions, and commercially available dried plasma, were characterized by polyacrylamide gel electrophoresis.
Organoleptic assessment of full fat soy flour in various indigenous products
Authors: GANDHI A. P. , MISHRA V. K. , ALI N. 
Published: July 2010

SummaryFull fat soy flour was blended with cereal, millet or pulse flours to make a variety of Indian traditional products. It was judged by a trained panel that all the products, namely ‘chapati, ‘puri’, ‘pakoda’, ‘sev’, ‘bread pakoda’, ‘soy‐peanut crisp’, ‘burfi’, ‘mysore pak’ and ‘halwa’ wcre all acceptable with no significant differences among the products.