bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Tannic Acid on a Low Tannin African Sorghum Variety in Relation to Carbohydrate and Amylase
Authors: CHUKWURA E. N. , MULLER H. G. 
Published: August 2006

ABSTRACTThe effect of concentrations of 0‐3% tannic acid on root growth, starch, soluble carbohydrate and alpha and beta amylase was determined during germination of a low tannin sorghum variety. At higher concentrations of tannic acid root growth was suppressed. Starch degradation and accumulation of soluble carbohydrates were reduced and both alpha and beta amylase synthesis was decreased. This suggests that tannins retard starch degradation indirectly by inhibiting the synthesis of starch hydrolytic enzymes during germination.
Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish Species
Authors: EIDE OLA , BøRRESEN TORGER , STRøM TERJE 
Published: August 2006

ABSTRACTA new method for the production of fish mince from a small fatty fish is presented. The method involves (a) cutting the fish into short pieces, (b) washing out the depot fat, dark pigments and viscera under acid (pH 4) or neutral conditions, and (c) bone separation. The resulting mince has a white appearance and a low fat content (approximately 7% of dry wt). The water‐holding capacity of the acid mince is low, whereas neutral minces have values corresponding to cod mince. The fish oil can easily be recovered. Characterization of the lipids in capelin mince is presented.
Storage, Functional and Processing Characteristics of Pre‐ and Postrigor Beef Preblends for Wiener Production
Authors: ABU‐BAKAR A. , REAGAN J. O. , WYNNE R. L. , CARPENTER J. A. 
Published: August 2006

ABSTRACTPre‐ and postrigor coarse ground beef was preblended with either salt, salt plus antioxidants or salt plus nitrite and stored for an extended period of time at 2°C. Although prerigor preblends had a lower pH and more salt‐extractable protein, smokehouse yields for pre‐ and postrigor wiener batters were similar. Wieners prepared from prerigor raw materials were generally more acceptable in appearance, flavor and juiciness and more desirable than wieners prepared from postrigor raw materials. Desirable sausage making qualities of prerigor beef raw material can be maintained by pre‐blending raw material with 3% salt plus 60 ppm nitrite, packaging preblends to minimize exposure to air and storing at 2°C for up to 28 days. Addition of a mixture of butylated hydroxyanisole, butylated hydroxytoluene and citric acid to the preblend had no effect on functional quality of the raw materials.
Effects of Vacuum Mixing and Precooking on Restructured Steaks
Authors: WIEBE W. R. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTThe effects of vacuum mixing and precooking on the binding strength and cook yield of restructured steaks were evaluated. Vacuum mixing was responsible for an increased binding strength of the restructured steak, but had no effect on the cook yield. Precooked, reheated steaks had a significantly higher binding strength, but a lower cook yield than steaks cooked from the frozen, raw state.
Incorporation of Blood Proteins into Sausage
Authors: CALDIRONI H. A. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTThe possibility of introducing beef plasma and decolorized globin proteins as ingredients in meat emulsions of cooked sausages was evaluated. The emulsifying capacity (EC) of plasma proteins was similar to that of meat, but globin proteins showed significantly lower EC values. The latter could be enhanced when plasma proteins were added in proportions ranging from 10 to 65%. Combinations of meat, plasma and globin proteins, containing up to 20% blood proteins, yielded acceptable EC values. These values were affected by the fat content of the meat in the emulsions and especially by the total content of proteins. Up to 12% of plasma protein and different combinations of plasma: globin proteins, containing up to 5% of the latter (12% of total protein replaced), was used in the preparation of cooked sausages. This yielded an acceptable product as ranked by a sensory panel.
Water‐Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole‐Egg Omelets
Authors: O'BRIEN SALLIE WILLIARD , BAKER ROBERT C. , HOOD LAMARTINE F. , LIBOFF MYRA 
Published: August 2006

ABSTRACTPrecooked, frozen omelets were analyzed for moisture loss, expressible moisture, shear‐force, and sensory evaluation to determine water‐holding capacity and‐ textural acceptability. Addition of 0.1% xanthan gum, application of moist heat in cooking, and cryogenic freezing with liquid carbon dioxide or nitrogen minimized moisture loss and shear force. Sodium. carboxymethylcellulose (CMC), pre‐gelatinized tapioca starch and sodium tripolyphosphate additives performed satisfactorily, but omelets containing xanthan gum were consistently rated highest in sensory evaluation of several treatments, including fresh and untreated control omelets. Steaming omelets for five minutes combined with cryogenic freezing produced a desirable‐ omelet, requiring no additives. Steamed omelets were rated comparable to baked omelets in most sensory parameters.
Stabilization of Frozen Goat Milk Concentrates by Enzymatic Lactose Hydrolysis
Authors: GUY E.J. 
Published: August 2006

ABSTRACTFrozen 3:1 and 4:1 whole goat's milk concentrates were stored at −14°C for up to 10 months with minimal changes in physical stability and no loss of flavor quality when reconstituted. The processing sequence required HTST pasteurization, lactose hydrolysis by lactase enzyme (36% hydrolysis for 3:1 concentrates and 52% hydrolysis for 4:1 concentrates), repasteurization, condensing in vacua, post heating at 71°C for 30 min, addition of Tenox 6 (0.01g/100g fat), canning, sealing, and freezing. Post heating of the concentrates was necessary for their stability but slightly lowered their hedonic flavor ratings. These stored concentrates resist freeze‐thaw cycling up to 3 times without any physical destabilization or further change in flavor scores.
Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes
Authors: HARGETT C. A. , NELSON A. I. , WEINGARTNER K. E. , ERDMAN J. W. 
Published: August 2006

ABSTRACTVarious ratios of potato:full‐fat soy:whole egg (P:S:E) were combined and drum dried to yield flakes which were rehydrated and formed into baked or fried patties. Methods were developed to utilize either fresh or dehydrated potatoes for flake production. Sensory evaluations showed 60:34:6 P:S:E fried patties to be more generally accepted than baked patties. Freezing of the uncooked dough prior to frying or baking was shown to be a good storage method. P:S:E flakes (60:34:6) were also substituted for 12% of patent wheat flour in bread. P:S:E supplementation improved the protein efficiency ratio (PER) of patent flour wheat bread. PER's for 60:34:6 P:S:E flakes and baked patties were equivalent to casein.
Purification and Concentration of Betalaines by Ultrafiltration and Reverse Osmosis
Authors: LEE Y. N. , WILEY R. C. , SHEU M. J. , SCHLIMME D. V. 
Published: August 2006

ABSTRACTBeet juices prepared by solid‐liquid extractions were processed by ultrafiltration (UF) and reverse osmosis (RO) to 30°Brix at 20°C. De Danske Sukkerfabrikker (DDS) UF/RO Lab Module‐20 plate‐and‐frame system was used having a 0.72‐m2 effective membrane area and pressures from 50‐40 bar. After prefiltering, pectinase treated juices were sequentially processed through 20,000 and 6,000 (UF) molecular weight (MW) cut‐off membranes. The UF purified products were then concentrated by RO processes on several types of cellulose acetate (CA) membranes, one with a 500 MW cut‐off and 70% NaCl permeability provided colorants that were separated from a majority of soluble solids. Addition of invertase to pectinase‐treated juices decreased flux but yielded a three‐fold increase in betalaine concentration on a dry weight basis. Betalaine concentration by UF and RO processes also halved nitrate level and greatly reduced flavor.
Reactions of Aqueous Chlorine and Chlorine Dioxide with Lipids: Chlorine Incorporation
Authors: GHANBARI H. A. , WHEELER W. B. , KIRK J. R. 
Published: August 2006

ABSTRACTVarious lipids were reacted with HO36Cl and 36ClO2 in an aqueous medium, and the extent of incorporation of 36Cl into the lipids was determined. Cl incorporation into lipids treated with HOCl was greater than lipids treated with ClO2. Free fatty acids incorporated more Cl than their corresponding esters. The degree of Cl incorporation was directly correlated with number of double bonds in the lipid. Triglycerides behaved as esters of their component fatty acids. High Performance Liquid Chromatography (HPLC) studies indicated at least two chlorinated products were formed from the reaction of HO36Cl with oleic acid.
Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates
Authors: SATHE S. K. , DESHPANDE S. S. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTFunctional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds (Lupinus mutabilis, cultivar H‐6) were investigated. SDS‐PAGE indicated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and α‐amylase inhibitory activities.
Oligosaccharides in Eleven Legumes and Their Air‐Classified Protein and Starch Fractions
Authors: SOSULSKI F.W. , ELKOWICZ L. , REICHERT R.D. 
Published: August 2006

ABSTRACTOligosaccharide compositions of flours from dehulled seeds of eleven legumes were determined by gas‐liquid chromatography and mass spectroscopy. While soybean contained 11.7% sugars, concentrations in lupine, cowpea, chickpea and lentil were about 8%; lima, navy and northern beans, field pea, mung bean and fababean contained about 5% of sugars. Sucrose represented 20–55% of the total sugars; stachyose was the principal α‐galactoside in most species. In addition, high amounts of manninotriose were found in chickpea and lentil flours whereas verbascose was a major component in field pea, mung bean and fababean flours. The nine species and biotypes which contained starch were pin milled and air‐classified into protein‐rich and starch‐rich fractions. The protein fractions were 40–90% higher than the flours in α‐galactosides, especially raffinose, manninotriose, stachyose and verbascose. The starch fractions were depleted in α‐galactosides, the concentrations varied from 1.2–2.8% of the fraction.
Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus
Authors: SHIEH Y. S. CAROL , BEUCHAT L. R. , WORTHINGTON R. E. , PHILLIPS R. D. 
Published: August 2006

ABSTRACTStudies were made to determine and compare physical and chemical changes occurring during 90 days of fermentation of miso‐like products containing peanuts and soybeans as well as a combination of these oilseeds. Two koji molds (Aspergillus oryzae and Rhizopus oligosporus) and two levels of NaCl (6 and 12%) were evaluated. The L color values decreased more rapidly in misos containing A. oryzae koji compared to misos containing R. oligosporus koji and changes occurred earlier in low‐salt formulae than in high‐salt formulae. The type of mold koji had no apparent effect on changes in viscosity. The free fatty acid content of misos increased dramatically during the first 4 days of fermentation. Misos containing A. oryzae koji had higher soluble nitrogen and free amino acid content in the final product than did those containing R. oligosporus kojis. Peanut miso products had higher soluble nitrogen contents than did respective soybean products; however, the type of oilseed had little effect on accumulation of free amino acids.
Phytic Acid Hydrolysis and Soluble Zinc and Iron in Whole Wheat Bread As Affected by Calcium Containing Additives
Authors: ZEMEL MICHAEL B. , SHELEF LEORA A. 
Published: August 2006

ABSTRACTThe effects of nonfat dry milk, CaCO3, CaCl2 and MgCl2 on phytate hydrolysis and on Zn and Fe availability was evaluated in whole wheat bread and in a model fermentation system. CaCO3 and CaCl2 both depressed phytate hydrolysis to an equivalent degree, but the milk had a greater effect than could be accounted for by its Ca content. MgCl2 had a less pronounced effect than the Ca salts in both the bread and the model system. Increasing fermentation time in the model system increased phytate hydrolysis, but the effect was delayed when milk or CaCl2 was added. Supplementing the bread dough with Ca equivalent to that typically contributed by Ca‐containing additives caused 50% reductions in the available quantities of soluble (“free”) zinc and iron; the decreases observed with varying added amounts of Ca or milk exhibited a high degree of correlation with the observed increases in residual phytate P.
Effect of Four Anticaking Agents on the Bulk Characteristics of Ground Sugar
Authors: HOLLENBACH A. M. , PELEG M. , RUFNER R. 
Published: August 2006

ABSTRACTFine silicon oxide, sodium aluminum silcate, tricalcium phosphate and calcium stearate powders were admixed with dry ground sugar at four concentration levels between 0.1 to 2%. Appreciable increase in loose bulk density and decrease in compressibility were noticeable at 0.1% concentration in all four agents. The effect reached an apparent peak or a flat maximum at an agent concentration of about 0.5–1%. With the exception of silicon oxide treated powders, increase in density was accompanied by a corresponding decrease in compressibility. Bulk parameters (i.e., density and compressibility) were more sensitive indices to changes occurring in powders as compared to parameters determined in compacted specimens (i.e., yield in shear, internal friction and relaxation pattern). Results are explained in terms of possible bed arrays and their scatter by differences in particle size and shape distributions. Support for these explanations is presented in scanning electron micrographs of sugar treated and untreated particles.
Effect of Dietary Fiber Constituents on the In Vitro Digestibility of Casein
Authors: ACTON J. C. , BREYER L. , SATTERLEE L. D. 
Published: August 2006

ABSTRACTThe in vitro digestibility of casein was substantially decreased by food type gums in the following order: karaya > ghatti > tragacanth > guar > locust bean. Extent of reduction of protein digestibility appeared to be related to the structure of the gum (degree of branching and extent of ionization). The fiber constituents, holocellulose, lignin, apple pectin, and the residues from protease predigested wheat bran and great northern bean, when present, significantly (P < 0.05) reduced casein digestibility. Gel filtration of the soluble portion from the casein hydrolysates containing pectin and bran or bean residues showed the presence of peptide fractions of larger molecular weight than those in a hydrolysate from the casein control. Results supported the hypothesis that dietary fiber constituents may reduce protein digestibility and increase nitrogen excretion through ionic interaction, matrix restriction, and modification of filtration characteristics by the fiber components tested.
Taste Thresholds and Hedonic Responses of Panels Representing Three Nationalities
Authors: DRUZ LOREN L. , BALDWIN RUTH E. 
Published: August 2006

ABSTRACTTaste thresholds for sodium chloride, sucrose, citric acid and caffeine in aqueous solutions did not differ among panels from Nigeria, Korea, and the United States. The Nigerians and Koreans liked tomato juice more than the Americans, and preferred it sweetened. The Koreans liked applesauce better than the other two nationalities, but did not differentiate among the sweetened applesauce, that containing sodium chloride and the control. Americans liked the control, and Nigerians liked the sweetened applesauce best. Frequency of consuming groups of foods by panelists was related to the trend toward liking tomato juice with sweet, sour, salty, and bitter, and applesauce with sweet and salty taste substances added, but there was no significant relationship between hedonic responses and thresholds.
Quality Profiles of Rice: A Tentative Scheme for Classification
Authors: BHATTACHARYA K. R. , SOWBHAGYA C. M. , SWAMY Y. M. INDUDHARA 
Published: August 2006

ABSTRACTBased on a study of 177 samples, rice varieties could be tentatively classified into eight quality types primarily on the basis of total and hot‐water‐Insoluble amylose contents and viscogram pattern. Rice of type I (high total and insoluble amylose) cooked very hard and flaky, while that of type VIII (waxy, negligible amylose) cooked very soft and sticky. Gelatinization temperature (GT) could be indexed by either alkali score or water‐uptake ratio or soluble‐amy‐lose ratio. Equilibrium moisture attained by rice upon soaking was a combined function of the amylose content, the GT, and kernel chalkiness. The viscogram pattern was largely, but not wholly, a function of the amylose. Protein content was not related to other properties.
Comparison of Selected Yersinia enterocolitica Indicator Tests for Potential Virulence
Authors: STERN NORMAN J. , DAMARÉ JOHN M. 
Published: August 2006

ABSTRACTThree recently developed tests used to indicate virulence were performed on 34 strains of Yersinia enterocolitica. Agreement in virulence or nonvirulence prediction was found in (a) 29 of 31 strains when tested for calcium growth dependency at 35°C; (b) all 34 strains when tested for the ability to autoagglutinate in tissue culture medium at 35°C; and (c) among all 34 strains when tested for the presence of a 40–48 Mdal plasmid using a modification of the Hansen and Olsen method for plasmid analysis. The autoagglutination assay is recommended for testing potential pathogenicity of food‐borne isolates. There are probably several virulence‐determining factors for Y. enterocolitica, and no one in‐vitro test will suffice. The analytical procedure described herein can be used to detect plasmids ranging in size from approximately 2 × 106 to 3 × 108 daltons.
Volatile Flavor Compounds from Shallots
Authors: WU J. L. , CHOU C. C. , CHEN M. H. , WU C. M. 
Published: August 2006

ABSTRACTApproximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep‐fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep‐frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased.
Prediction of Time Correction Factor for Come‐up Heating of Packaged Liquid Food
Authors: SUCCAR JORGE , KAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTAll physical properties and operational conditions which have an influence on the come‐up heating correction factor (Cf), of packaged liquid food were examined and subjected to a dimensional analysis. Five dimensionless groups which uniquely define the correction factor were obtained. The influence of the parameters on the values of Cf was studied through application of a central composite experimental design and a nonlinear regression analysis, from which a regression equation for the prediction of the correction factor was obtained. It was found that the Cf values may vary between +0.86 to −0.37, having an average value of 0.31. Mathematical examination of the regression equation obtained indicates that a dimensionless group which is related to the temperature history of the heating medium during the come‐up phase is the most important in determining the value of Cf, while another which is a function of the processing time has a negligible influence on this parameter. The reliability of our regression equation was verified experimentally with distilled water, 0.1% locust bean gum and tomato soup packed in cans 211 × 300 and 307 × 409. Good agreement between experimental and predicted Cf values was observed.
Comparison of Formula Methods for Calculating Thermal Process Lethality
Authors: SMITH TRUDI , TUNG MARVIN A. 
Published: August 2006

ABSTRACTAccuracy of five formula methods for determining process lethality in conduction heating foods was examined. Finite‐difference simulation was used to generate temperature history curves for a range of cans and processing conditions. Delivered lethality was evaluated using the formula methods and compared to the lethality calculated using a numerical general method. Deviations exhibited trends related to container dimensions and unaccomplished temperature difference (g), the largest errors occurring when g was large and the height‐to‐diameter ratio was close to unity. Errors were mostly on the “safe” side, but the energy use implications could be significant for high retort temperature processes.
Interaction Between Ovomucoid and Lysozyme
Authors: MATSUDA TSUKASA , WATANABE KENJI , SATO YASUSHI 
Published: August 2006

ABSTRACTThe interaction between ovomucoid and lysozyme was investigated by precipitation experiments, polyacrylamide gel electrophoresis and inactivation experiments on ovomucoid. The ovomucoid‐lysozyme mixture produced turbidity at low salt concentrations over the pH range 6–11. Although both ovomucoid and lysozyme solutions (0.2%, pH 8.5) yielded no precipitation when heated separately at 80°C for 10 mm, about 40% of the proteins in the 0.2% solution of the ovomucoid‐lysozyme mixture (2:3, in weight; 1:3, in mole) was precipitated by the same treatment. Ovomucoid was found to form complexes with lysozyme, some of which were precipitated by centrifugation (2000 ×g, 20 mm), and it was presumed that ovomucoid and lysozyme molecules were brought close together by the electrostatic attractive force, unfolded by heating, and then aggregated through intermolecular forces such as hydrophobic forces, hydrogen bonds and disulfide bonds.
Correction Factor of Deviant Thermal Processes Applied to Packaged Heat Conduction Food
Authors: GIANNONI‐SUCCAR ERNESTO B. , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA procedure was developed to estimate the values of correction factor, Cf, for deviant thermal processes applied to canned or other packaged heat conduction food. Sterilizing values at the thermal center of the food were used as a criterion for this estimation. In this procedure empirical heat transfer parameters, f and j values, were used to estimate Cf values. The devleoped procedure is based on the use of a regression equation, which was obtained through the dimensional and statistical analyses of theoretically determined Cf values. According to a series of experiments which were performed by using 307 × 409 and 211 × 300 cans of 8% bentonite suspension, there was reasonably good agreement in Cf values estimated theoretically and determined experimentally.