bluuebunny/crossref_metadata_2025_split huggingface dataset:
COMPARING TRANS‐FAT AND TRANS‐FAT‐FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION
Authors: BORDI, JR. PETER L. , HACK DANIELLE M. , COCCI SUSAN J. , RAGER MICHELE D. , HESSERT, JR. S. WILLIAM 
Published: January 2009

ABSTRACT This is an initiative study on the use of trans‐fat‐free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing trans fat and two that were trans fat‐free. Six hundred forty‐one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of trans fats in their establishments because of the significant health risks they have been proven to cause.PRACTICAL APPLICATIONSThis study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is trans fat‐free, produced the most preferred doughnut.
SEASONALITY AND THE ALGEBRA OF FOOD PREFERENCES REVEALED THROUGH PRODUCT CONCEPTS
Authors: MOSKOWITZ H.R. , BECKLEY J. 
Published: January 2009

ABSTRACT Four sets of respondents participated in conjoint studies designed to identify the statements that drive ratings of “craveability.” Two studies dealt with chocolate candy, two studies dealt with ice cream. Each conjoint study comprised 36 elements combined into 60 unique combinations and was run on the Internet. Both pairs of conjoint analysis studies were run first in the summer and then in the winter, among separate groups of respondents. For the total panel, the utility values for the individual concept elements were quite similar by season, suggesting no seasonality effects. Segmentation of respondents into groups based upon patterns of utilities revealed three segments: “Elaborates” (responsive evocative phrases about the food), “Classics” (responsive to statements about the food in the traditional sense) and “Imaginers” (responsive to other features such as emotion and brand). Only “Imaginers” showed a strong and intuitively appropriate effect of season. “Elaborates” and “Classics” showed slight, counter intuitive seasonality effects. PRACTICAL APPLICATIONSFood preferences deal with food, as well as the context in which it is eaten. This paper presents the utility values of different statements about a food as revealed in a conjoint study, and possibly, as influenced by seasonality. Food preferences have to be reconsidered, to incorporate the seasonality and other values surrounding food, e.g., ambience, emotion, brand, etc.One of the key outcomes of this study is the repeatability of the results across seasons for different respondents. The results are sufficiently robust to allow deeper investigation of departures from reliability as representing something beyond random. The results presented here suggest that on a total panel basis, one should not necessarily find very much that is affected by seasonality, at least if the results from the ice cream and chocolate conjoint studies are replicated. There will be bias when one looks at the subgroups of consumers.
MULTIDIMENSIONAL REPRESENTATION OF THE STANDARD SCALES OF FOOD TEXTURE
Authors: CHAUVIN M.A. , PARKS C. , ROSS C. , SWANSON B.G. 
Published: January 2009

ABSTRACT The use of standard terminology, standard reference foods and standard evaluation procedures in the standard scales for texture profile methods makes them effective objective tools for assessing panelists in descriptive analysis. However, their use is often limited because of a lack of availability of standard reference foods and the drift of scales over time. The objective of this study was to evaluate the standard texture scales for the classification of the textural characteristics of standard reference foods through the use of multidimensional scaling (MDS). The texture perceptions of foods by 11 panelists were evaluated using the standard texture scales. Each scale was anchored by a series of standard reference foods that were purported to illustrate the intensities of the texture attribute under study. MDS was highly instructive in quantitatively assessing the textural differences perceptions of naive panelists (r > 0.89). The selected foods were rated similarly using MDS and standard texture scales. PRACTICAL APPLICATIONSMultidimensional scaling (MDS) is an efficient tool for the analysis of sensory perception data. Using MDS, it is possible to corroborate standard food texture scales published many years ago and assay food texture more accurately. Caution is necessary when assuming that standard scales developed in the past are as useful today as when they were developed. The item drift theory hypothesizes that questions become less reflective of a concept over time for natural reasons. The purpose of this study was to use MDS to reproduce the original dimensions and original order of standard stimuli used to analyze existing food textural scales for hardness, chewiness, gumminess, viscosity, adhesiveness and fracturability.
OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL
Authors: MITCHELL M. , BRUNTON N. , WILKINSON M. 
Published: January 2009

ABSTRACT The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low‐salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low‐salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness. PRACTICAL APPLICATIONSHigh dietary salt intake is now recognized as an important casual factor in the rise in blood pressure with age in industrialized countries such as Ireland. Irish consumers are increasingly purchasing ready meals because of lifestyle demands leaving less time available to prepare meals from fresh ingredients. Health agencies throughout the world are growing increasingly concerned with the high intake of nondiscretionary sodium from salt and sodium containing additives used in these meals. The Food Safety Authority of Ireland (FSAI) has set a long‐term goal to reduce the average population intake of salt from 10 to 6 g a day by 2010 through a partnership approach with the food industry (FSAI). This project aims to produce a low‐salt chicken curry ready meal that will aid the FSAI in achieving this national health strategy goal and provide technical data on reformulation strategies and sensory properties for ready‐meal producers.
VARIATION IN TEXTURE OF FARMED ATLANTIC SALMON (SALMO SALAR L). RELEVANCE OF MUSCLE FIBER CROSS‐SECTIONAL AREA
Authors: MØRKØRE TURID , RUOHONEN KARI , KIESSLING ANDERS 
Published: January 2009

ABSTRACT Mechanical properties were studied between and within fillets of 80 conventionally farmed Atlantic salmon (3.5 kg) using a Warner–Bratzler blade (WB) and a 12.5‐mm flat‐ended cylinder. The relationship between the muscle fiber cross‐sectional area versus mechanical response variables was examined. The average muscle fiber area differed significantly between salmon of similar size. Mechanical properties also varied substantially among individuals and between locations within fillets, showing firmer texture in the posterior fillet part on average. Shear force (WB) was 2–2.4 times higher with a wider range for analyses performed perpendicular than parallel to the muscle fibers. Raw fillets with low fiber cross‐sectional area (<12.500 µm2 on average) had significantly firmer texture compared with fillets with larger fibers. However, correlation analyses of individual data showed relatively low overall influence of muscle fiber size on the texture properties (r ≤ 0.35). Thus, the texture of salmon fillets is clearly multifactorial where muscle fiber size is not a major determinant.PRACTICAL APPLICATIONSSoft salmon flesh reduces consumer acceptability and causes quality downgrading in the salmon processing industry. Therefore, it is important to elucidate antemortem and postmortem factors influencing fillet firmness, including knowledge about intrapopulation variations of conventionally farmed salmon. The present study showed pronounced variation between individuals and between sections of the same fillet. It is suggested that sectioning of salmon fillets for different products or markets may improve utilization of intrinsic texture qualities. Furthermore, development of invasive online methods for sorting fillets according to firmness would be beneficial for the industry. Variations in muscle fiber size explained less than 12% of the overall texture variations. However, the indicated relationship between small muscle fibers and texture firmness implies that better understanding of the underlying basis for muscle growth pattern (rate of fiber recruitment versus volume growth of existing fiber) is needed.
COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY
Authors: KOH BONG KYUNG , SINGH VASUDEVA 
Published: January 2009

ABSTRACT Pasting profile of coarse rice, fine rice as well as black gram was carried out individually, in combination, in flour as well as in batter form, before and after fermentation by Brabender Viscoamylograph. Lowest gelatinization temperature was seen in black gram among the three commodities studied. Coarse rice registered a peak viscosity (PV) of 1,300 BU, fine rice 1,030 BU and black gram 1,080 BU. Cold paste viscosity (CPV) was highest in fine rice, lowest in black gram and intermediate in coarse rice. Breakdown (BD) was least in fine rice, highest in coarse rice and black gram lay in between. Values of total setback indicated the strong reason for use of coarse rice in parboiling as well as in idli and dosa preparations. Physical combination of black gram, with fine as well as coarse rice, reduced PV on an average to an extent of 26–30%. CPV was highest in fine rice and black gram combination compared with that of coarse rice and black gram. BD was high in the physical mix of coarse rice and black gram. In comparison with physical mix of fine rice and black gram, in the batter form before fermentation, the PV and CPV reduced by 23 and 34%, respectively, but there was no BD in this mix, indicating restricted swelling behavior in the batter before fermentation. Almost all viscographic parameters reduced before fermentation in coarse rice and black gram compared with their physical combination. Highest relative BD (BDr) was noticed in the pasting profile of black gram alone, probably because of the presence of mucilaginous principle. BDr values increased in batter form to various extents, before and after fermentation, compared with physical combination of rice and black gram. After fermentation, in coarse rice and black gram, the BDr value was low compared with that in fine rice and black gram. PRACTICAL APPLICATIONSFermented products are commonly ingested in India, especially in the southern states. Nowadays, batter is sold in public for the sake of convenience, as it is a common breakfast preparation. The practice is to use coarse rice for the preparation of idli, a steamed fermented product. It is generally not known how the rice behaves before and after fermentation while cooking. Hence, this work was planned, and results indicated the scientific basis for the usage of coarse rice in the preparation of rice products. The behavior of batter prepared from fine rice has also been described, although it is not an economically viable option.
EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR
Authors: AKHTAR SAEED , ANJUM F.M. , REHMAN SALEEM‐UR , SHEIKH MUNIR A. 
Published: January 2009

ABSTRACT This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours.PRACTICAL APPLICATIONSThe success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product.
CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCE
Authors: MERT BEHIC 
Published: January 2009

ABSTRACT The viscoelastic properties of individual rice grains were measured by using a novel oscillatory squeezing instrument. Specifically, rice grains at different moisture contents and cooking durations were chosen as the model grain, and their viscoelastic characteristics, namely viscous modulus and elastic modulus, were determined. During the measurement, the grains were squeezed between a rigid bottom plate and a top round element oscillating at random frequencies in the range of 10–30,000 rad/s. The mechanical impedance of the rice samples, defined as the ratio between the force applied to the samples and the oscillation velocity, was obtained and used to calculate viscoelastic parameters. Measurements with the grains having moisture content between 12.8 and 29.1% indicated that both viscous and elastic moduli of the samples decreased significantly with increasing moisture content. The measured mechanical impedances of the samples showed that changes in viscoelastic properties for various cooking periods can be also monitored using the proposed oscillatory squeezing method. PRACTICAL APPLICATIONSIn this study, a method for measuring viscoelastic properties of individual rice grain is presented. The technique is simple and easy to use. It can generate data for both elastic and viscous modulus properties for a single grain. There may be various practical applications for this instrument, such as textural characterization of grains having various chemical compositions and effect of cooking parameters on texture. The presented method can be also used to obtain textural differences between different varieties.
PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS
Authors: TERPSTRA MARJOLEIN E.J. , JELLEMA RENGER H. , JANSSEN ANKE M. , DE WIJK RENÉ A. , PRINZ JON F. , VAN DER LINDEN ERIK 
Published: January 2009

ABSTRACT Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by rheological measurements were analyzed and compared with predictions by rheological measurements combined with novel measurements. Most of the texture attributes were predicted well by rheological parameters alone. Parameters from other instrumental measurements played a small complementary role, except in the predictions of most of the afterfeel attributes. Most important were rheometry at large deformation and in the nonlinear regime of the dynamic stress sweep and two novel measurements reflecting the effect of saliva: turbidity of rinse water and viscosity with added saliva. Tanδat 500% strain, reflecting the fluid‐like character of the samples during high‐strain dynamic flow, relates best to creaminess and other texture attributes.PRACTICAL APPLICATIONSThis article describes how and how well the texture attributes of mayonnaises can be predicted from rheological and novel instrumental measurements. It shows that many texture attributes can be successfully predicted by bulk rheological properties alone, but that for some the quality of the predictions increases slightly when parameters from other instrumental measurements, such as those from turbidity measurements, those from viscosity measurements in the structure breakdown cell with saliva, or those from friction measurements, are added. These results are relevant not only to those investigating the mechanisms involved in the oral perception of texture in semisolids but also to those who want to perform quick screening of new samples without the use of time‐consuming and expensive sensory panels. Simulations can be performed using the models to predict how texture attributes are influenced by changes in the rheological characteristics of a product. The results also identify rheological measurements and novel instrumental measurements relevant for texture attributes of mayonnaise. This knowledge may help to improve the efficiency of product development in industry.
Nonlinear Absorption Microscopy†
Authors: Ye Tong , Fu Dan , Warren Warren S. 
Published: January 2009

AbstractFor the past two decades, nonlinear microscopy has been developed to overcome the scattering problem in thick tissue imaging. Owing to its increased imaging depth and high spatial resolution, nonlinear microscopy becomes the first choice for imaging living tissues. The use of nonlinear optical effects not only facilitates the signal originating from an extremely small volume defined by light focusing but also provides novel contrast mechanisms with molecular specificity. Nonlinear absorption is a nonlinear optical effect in which the absorption coefficient depends on excitation intensity. As a commonly used spectroscopy tool, nonlinear absorption measurement uncovers many photophysical and photochemical processes correlated with electronic states of molecules. Recently we have been focusing on adapting this spectroscopy method to a microscopy imaging technique. The effort leads to a novel modality in nonlinear microscopy—nonlinear absorption microscopy. This article summarizes the principles and instrumentation of this imaging technique and highlights some of the recent progress in applying it to imaging skin pigmentation and microvasculature under ex vivo or in vivo conditions.
Zoospores of Three Arctic Laminariales Under Different UV Radiation and Temperature Conditions: Exceptional Spectral Absorbance Properties and Lack of Phlorotannin Induction
Authors: Müller Ruth , Wiencke Christian , Bischof Kai , Krock Bernd 
Published: January 2009

AbstractPhlorotannins have often been considered to act as UV‐protective compounds in zoospores of brown algae. However, only the absorption characteristics of zoospores under UV exposure have been determined and no data are available on the actual content of phlorotannins or on temperature–UV interactions. Therefore, we determined the absorbance spectra and the phlorotannin contents in zoospore suspensions of three Arctic species (Saccharina latissima, Laminaria digitata, Alaria esculenta), and in the media surrounding zoospores after exposure to different radiation (400–700, 320–700, 295–700 nm) and temperature (2–18°C) conditions for 8 h. Absorption typical of phlorotannins with a maximum at 276 nm was monitored in zoospore suspensions as well as in the media surrounding zoospores, but the results depended strongly on radiation treatments and on zoospore densities. Surprisingly, the content of UV‐absorbing phlorotannins subsequent to different exposures did not change in any of the three species. The observed exceptional absorption properties could, therefore, not be related to phlorotannin contents. These findings are discussed in light of a strong phlorotannin investment from sporophytes during spore release and a minor UV‐protective role of phlorotannins for zoospores of Arctic kelp species.
Microsatellite markers for the hybridizing tiger swallowtails, Papilio glaucus and P. canadensis, and their applicability to historic specimens and congeneric species
Authors: NOWAK CARSTEN , BROWN CHRISTIAN M , HELLMANN JESSICA J 
Published: January 2009

AbstractWe report the development of microsatellite markers for the sister species Papilio glaucus and P. canadensis (Papilionidae: Lepidoptera). All 16 markers displayed a high degree of variation in both species, ranging from eight to 24 alleles per locus. Substantial heterozygote deficits were observed for several loci, indicating the presence of null alleles. All markers were successfully used to genotype dried samples from a historical collection. Cross‐species amplification with six additional Papilio species showed that most loci can be used to study genetic variation in other closely related species of tiger swallowtails.
Isolation of 11 microsatellite markers in Crepidula convexa (Gastropoda, Calyptraeideae) for parentage analyses
Authors: DAGUIN‐THIÉBAUT CLAIRE , LE CAM SABRINA , VIARD FRÉDÉRIQUE 
Published: January 2009

Abstract Crepidula convexa, a calyptreid gastropod with direct embryonic development, changes sex from male to female in the course of its lifetime (protandry). Under sex‐allocation theory, male reproductive success should be independent from age and size (a proxy used for age). However, this may be counterbalanced by female cryptic choice or gregarious behaviour. Eleven polymorphic microsatellite loci were thus developed to examine paternity of embryos and larvae. This set of loci appears suitable to carry out paternity analyses due to the high exclusion probability of unrelated males given the maternal genotype.