bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Storage on the Composition of Clarified Apple Juice Concentrate
Authors: BABSKY N.E. , TORIBIO J.L. , LOZANO J.E. 
Published: August 2006

ABSTRACTThe effect of storage on apple juice concentrate was determined by following changes in composition during a period of 111 days at 37°C. Results showed that storage caused an 87% loss in the total free amino acids, which was mostly due to decreases in glutamic acid, asparagine and aspartic acid. The forml titration method was inadequate for determining the amino compounds involved in Maillard‐type reactions. Sucrose was hydrolyzed under these conditions at a rate corresponding to a fist order process. The reducing sugars increased at a rate determined by the inversion of sucrose; no consumption attributable to browning reaction was detected. Reduction of organic acids was 9% while apparent phenolic compounds increased from 0.149 to 0.215 g/100g. A maximum accumulation of HMF was observed after 100 days of storage.
Antinutritional factors in Moth Bean (Vigna aconitifolia): Varietal Differences and Effects of Methods of Domestic Processing and Cooking
Authors: KHOKHAR SANTOSH , CHAUHAN B. M. 
Published: August 2006

ABSTRACTSignificant varietal differences were observed in the contents of phytic acid, saponin and trypsin inhibitor activity of four varieties of Moth bean (Vigna aconitifolia Jacq.). Tannins and lectins were absent. The dry seeds were given different treatments including soaking, sprouting and cooking and the changes in the level of the antinutritional factors were estimated. Soaking the seeds in plain water and mineral salt solution for 12 hr decreased phytic acid to the maximum (46–50%) whereas sprouting for 60 hr had the most pronounced saponin lowering effect (4466%). The other methods of processing were less effective in reducing the levels of these antinutritional factors. The processing methods involving heat treatment almost eliminated trypsin inhibitor activity while soaking and germination partly removed the activity.
Quality Evaluation of Milled Aromatic Rice from India, Thailand, and the United States
Authors: Sharp R. N. 
Published: August 2006

ABSTRACTFive aromatic and two nonaromatic milled rice samples were used to compare the quality of U.S. produced aromatic rice with that of India and Thailand. Jasmine (Thailand) was whiter than all other rice samples tested. Della rice samples (U.S.) were not as white as Basmati (India). Della AR (Arkansas) was less red and less yellow than Della LA (Louisiana). While the uncooked kernels of Della were as long as Basmati or Jasmine, the greater length: width ratio caused Basmati to appear longer than Della. Della and Jasmine were greater than Basmati in 1000 kernel weight. Della samples were classified as having intermediate to high intermediate gelatinization temperature, medium gel consistency, intermediate amylose content and cooking quality, which are characteristic of typical U.S. long grain nonaromatic rice. A sensory panel could not detect a flavor difference between Della AR and either Basmati or Jasmine.
Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and Muffins
Authors: Berglund P. T. , Hertsgaard D. M. 
Published: August 2006

ABSTRACTSensory acceptability and physical characteristics of yellow cake, pie crust, drop sugar cookies and muffins prepared with reduced levels of oils (soybean and safflower) of intermediate and high polyunsaturated/saturated fatty acid (P/S) ratio and a standard level of hydrogenated vegetable shortening were evaluated. Both types and all levels of oil compared satisfactorily with vegetable shortening in both cake and pie crust for all sensory characteristics judged. Drop sugar cookies made from oils were similar in flavor to those made with shortening, but were less liked for appearance, crispness and overall preference. Muffins prepared with the oils were preferred over the shortening for appearance but there were no definite trends in preference for other characteristics.
Phase Transitions and Unfreezable Water Content of Carrots, Reindeer Meat and White Bread Studied using Differential Scanning Calorimetry
Authors: ROOS YRJÖ H. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was used to measure the phase transitions and unfreezable water of carrots, reindeer meat, and white bread. The incipient melting point (Tim), incipient intensive melting point (T′im), the onset temperature of melting (Tm), latent heat of melting (ΔHm), specific heat (Cp) and enthalpy (ΔH) were determined from the melting curves. T′im, TmΔHm and ΔH and the unfreezable water were found to be functions of moisture. The Tim, temperatures were − 39°C, −33°C, −40°C; T′im, −11.8°C, −13.3°C −17.3°C Tm, − 3.4°C, − 3.1°C, − 12.2°C for carrot, reindeer meat, and white bread, respectively. The unfreezable water was 8.3% for carrots, 15.1% for reindeer meat, and 22.5% for white bread, determined from ΔHm and 3.4%, 6.4% and 2.9%, determined from ΔH. The lowest water detectable from ΔHm was 26.4% and from ΔH 3.6%.
Patterns of Size Distribution Changes During the Attrition of Instant Coffees
Authors: MALAVE‐LOPEZ J. , PELEG M. 
Published: August 2006

ABSTRACTInstant agglomerated and freeze‐dried coffee particles of uniform size were subjected to mechanical attrition through horizontal and vertical vibration, and drop tests. The particle size distributions that resulted and their change with the time in vibration or number of drops were recorded. The results are interpreted in light of the relative roles of two breakage mechanisms, namely fines generation through surface erosion, and particle shattering that produces remnants of a much larger size.
Storage Stability of Soybean Oil‐Based Salad Dressings: Effects of Antioxidants and Hydrogenation
Authors: WARNER K. , FRANKEL E.N. , SNYDER J.M. , PORTER W.L. 
Published: August 2006

ABSTRACTFlavor deterioration of salad dressings was investigated to determine the effect of hydrogenation of the oil, additives and storage conditions. Flavor quality tests were developed and correlated with gas chromatographic analyses of volatile compounds in oils separated from the dressings. Hydrogenation of soybean oil with copper and nickel catalysts effectively increased the storage stability of salad dressings at 21°C but not at 32°C. The use of BHA as an antioxidant in the oil or EDTA as a metal inactivator in the starch base as well as nitrogen packaging were effective in prolonging the storage stability of salad dressings made with unhydrogenated soybean oil. Therefore, these additives or nitrogen packaging may provide economic substitutes for hydrogenation of soybean oil used in salad dressings.
Heat Transfer Study on Flame Pasteurization of Liquids in Aluminum Cans
Authors: NOH BONG SOO , HEIL JULIANNA R. , PATINO HUGO 
Published: August 2006

ABSTRACTHeat transfer studies were performed in 209 × 413 aluminum cans using 1% bentonite suspension. The cans were heated in a pilot flame sterilizer. The temperature profile was practically uniform radially and axially after 4.5 min of heating. The slowest heating was experienced in the bottom (heel) of these cans. The temperature difference between the slowest heating point and the hot region over the flame decreased as the can was heated: from 15.6°C after 1 min to 6.7°C after 4.5 min of heating. The internal heat transfer coefficient at 40 rpm was measured and showed an increase with heating time.
Inhibition of Clostridium sporogenes PA 3679 and Natural Bacterial Flora of Cooked Vacuum‐Packaged Bratwurst by Sodium Acid Pyrophosphate and Sodium Tripolyphosphate With or Without Added Sodium Nitrite
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. , WALKER H. W. , HOTCHKISS D. K. 
Published: August 2006

ABSTRACTSurvival and growth of inoculated Clostridium sporogenes PA3679 and natural aerobic and anaerobic bacterial flora were studied in refrigerated (5°C) and subsequently temperature abused (24–25°C), cooked, vacuum‐packaged bratwurst containing 0.5% sodium acid pyrophosphate (SAPP) or sodium tripolyphosphate (STPP) with or without sodium nitrite. Phosphates alone or combined with nitrite did not affect aerobic bacterial counts but resulted in reduced clostridial and anaerobic counts at 5°C. Upon temperature abuse, inhibition of all bacteria by SAPP was significant (P<0.05) for up to 48 hr and greatly enhanced by 100 ppm but not by 50 ppm sodium nitrite, whereas STPP lost its antimicrobial properties after 24 hr. Soluble orthophosphate levels had a positive correlation with bacterial inhibition in SAPP‐treated bratwurst.
Potential Microbial Utilization of Citrus Oil‐Mill Effluent
Authors: PARISH M. E. , BRADDOCK R. J. , GRAUMLICH T. R. 
Published: August 2006

ABSTRACT Condida utilis (ATCC 9950) produced an average 0.21g protein per 100 mL citrus oil mill effluent while reducing the sugar content by 92.2% and the BOD by 33.8%. Limonene was removed from the effluent and sugars concentrated to 6.8% by membrane filtration. Saccharomyces cerevisiae (ATCC 4111) produced 3.0% ethanol by volume while reducing the sugar content 90.3% when grown in the concentrated effluent. Hansenula holstii (ATCC 13689) and Rhodosporidium toruloides (ATCC 10788) were grown in the concentrated effluent diluted to 2.7% sugars. Crude lipid produced by R. toruloides was 26.3% of the cell dry weight, while H. holstii produced 0.3 g crude extracellular polysaccharide per 100 mL.
Effects of Process Stage and Storage on Retention of Beta‐Carotene in Tomato Juice
Authors: DIETZ JANE M. , GOULD WILBUR A. 
Published: August 2006

ABSTRACTTwelve tomato cultivars were evaluated during commercial juice production and storage for retention of betacarotene. Samples of fresh tomatoes, after extraction, pasteurization, canning, and after 7 months storage at 22°C were analyzed according to the AOAC methods (1980) for beta‐carotene. There was a twofold difference in beta‐carotene content between the highest and lowest cultivars in raw processed and stored product. A 20% loss of the beta‐carotene content was observed during extraction and another 20% loss found after 7 months of storage.
Nitrogen Determination of Commercially Prepared Lactalbumin
Authors: AIYAR K. R. , GREIG R. I. W. , SANGROUBER M. 
Published: August 2006

ABSTRACTCommercially produced denatured whey protein (lactalbumin) was analyzed for total protein using the macro‐Kjeldahl technique. The effect of catalyst (CuSO4, HgO) and preincudation on total nitrogen was determined. Results showed that HgO gave consistently higher and more reproducible results than CuSO4. Preincubating the sample in concentrated H2SO4, for 24 hr prior to digestion improved the recovery of nitrogen.
Consumer Ratings of Restructured Beef Steaks Manufactured to Contain Different Residual Contents of Connective Tissue
Authors: RECIO H. A. , SAVELL J. W. , BRANSON R. E. , CROSS H. R. , SMITH G. C. 
Published: August 2006

ABSTRACTRestructured beef steaks were evaluated by consumers (n = 90 households) in Houston, TX. Consumers were selected to assure that demographic representation—age, ethnic background, income, education—was accomplished. Restructured beef steaks were manufactured from 27 beef shoulder clods (nine per treatment) that were subjected to different degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET). Consumers rated ET steaks highest, IT steaks intermediate, and NT steaks lowest for overall desirability with significant differences found among the treatments. Consumers perceived this product as being intermediate in monetary value when compared to ground beef and T‐bone steak.
Effect of Storage Temperature on Rigor‐Mortis and ATP Degradation in Plaice Paralichthys olivaceus Muscle
Authors: IWAMOTO MUNEAKI , YAMANAKA HIDEAKI , WATABE SHUGO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTLive specimens of the plaice Paralichthys olivaceus were spiked at the brain, stored at various temperatures ranging from 0° to 20°C and examined for changes in rigor tension and ATP degradation in the muscle. The ATP degradation rate was clearly slower at 5–15°C than at WC, resulting in retardation of rigor‐ mortis onset at the former temperatures. Lactic acid accumulation in the muscle correlated well with the decrease of ATP. The muscle showed an ATP concentration of 3 μmol/g and “rigor index” (full rigor = 100%) at 30% when lactic acid increased up to 30 μmol/g at most storage temperatures. The muscle showed full rigor when ATP completely disappeared and lactic acid attained the maximum plateau (40–50 μmol/g).
Effects of Heat Processing on the Functionality of Whey Protein Concentrates
Authors: MANGINO M.E. , LIAO Y.Y. , HARPER N.J. , MORR C.V. , ZADOW J.G. 
Published: August 2006

ABSTRACTThe effects of heat processing on the composition and functionality of whey protein concentrations (WPC) were investigated. WPC was manufactured from milk, whey and retentate that had either been pasteurized at 72°C for 15 sec or had received no heat treatment. Eight combinations of heat treatment were utilized. Pasteurization of the milk had a positive effect on overrun and foam stability, but a negative effect on gel strength at pH 6.5, protein hydrophobicity, and neutral lipid content. Pasteurization of the whey resulted in decreased mineral content bud did not affect functionality. Pasteurization of the retentate caused a decrease in emulsion capacity, soluble β‐lactoglobulin, solubility, whipped topping overrun and gel strength at pH 8.0.
Effects of Chemical Preservatives on Storage and Nutrient Composition of Soybean Curd
Authors: MISKOVSKY ANNA , STONE MARTHA B. 
Published: August 2006

ABSTRACTStorage and nutrient composition of soybean curd in immersion solutions were determined. Chemical preservatives (acetic acid or potassium sorbate + acetic acid) in soybean curd immersion solutions maintained low viable cell counts but had little effect on soybean curd nutritional quality during storage at 4–7°C for 21 days. Thiamin and riboflavin in soybean curd decreased (P<0.05) during storage, representing leaching of the vitamins into immersion solutions. After 14 days of storage, soybean curd protein decreased and carbohydrate increased (P<0.05). Decreases (P<0.05) in proline and arginine occurred following 14 days of storage, but no losses were found in remaining amino acids.
Solubility, Hydrophobicity and Net Charge of Succinylated Canola Protein Isolate
Authors: PAULSON ALLAN T. , TUNG MARVIN A. 
Published: August 2006

ABSTRACTEffects of succinylation (54% and 84% modification of free amino groups), pH (3.5–11.0) and NaCl concentration (0.0–0.7M) on solubility, hydrophobicity and zeta potential (net charge) of canola protein isolate were examined. Succinylation markedly enhanced protein solubility at alkaline and slightly acidic pH while effect of NaCl depended on pH. Surface hydrophobicity (S0) decreased as level of succinylation increased. Effect of NaCl varied with pH but in general, S0 decreased in a curvilinear manner as pH increased. Zeta potential became more electronegative as both succinylation and pH increased, but decreased with addition of NaCl. Hydrophobicity and zeta potential were closely related in a nonlinear inverse manner demonstrating that ionic environment had opposing influences on number of hydrophobic and charged groups on the surface of protein molecules in solution.
In Vitro Digestibility of Protein in Milled Sorghum and Other Processed Cereals With and Without Soy‐Fortification
Authors: BOOKWALTER G.N. , KIRLEIS A.W. , MERTZ E.T. 
Published: August 2006

ABSTRACT In vitro pepsin protein digestibility (PD) of uncooked decorticated tow‐tannin yellow sorghum was 75% and decreased to 59% after cooking. PD of 15% soy‐sorghum blend was 84% before and 72% after cooking. Correlation of sorghum PD with analytical values showed that PD increased with decreasing fat, protein, fiber, Hunter “a”, and ash content and with increasing Hunter “L” and “b” values. PD of wheat flour, degermed corn meal, rolled oats, and bulgur was 80–98% before and 80–94% after cooking; PD of 12–15% soy‐cereal blends was 88–97% before and 82–94% after cooking.
Effects of Initial Moisture Content and Storage Relative Humidity on Textural Changes of Layer Cakes During Storage
Authors: SYCH J. , CASTAIGNE F. , LACROIX C. 
Published: August 2006

ABSTRACTA study was undertaken to examine the effects of initial moisture content and storage relative humidity on certain textural changes occurring in layer cakes during a 42‐day storage period at 20°C. Water activity and moisture determinations were carried out. Force compression curves from the Instron Universal Testing Machine allowed the estimations of cake firmness, adhesiveness, cohesiveness, and elasticity. Results indicated that increased cake moisture contents led to a decrease in initial cake firmness but did not reduce final cake firmness. Cakes stored at increased relative humidities lost a negligible amount of moisture but continued to increase in firmness and adhesiveness throughout the entire 42‐day period.
Protein Solubility, Emulsifying Stability and Capacity of Two Defatted Corn Germ Proteins
Authors: LIN C.S. , ZAYAS J. 
Published: August 2006

ABSTRACTFunctional properties of two corn germ protein (CGP) preparations, defatted with supercritical CO2(SC‐CO2) or hexane, were studied using response surface methodology. Temperature of incubation influenced the functionality of both CGP preparations in a model system. Protein solubility was affected by temperature and pH. Higher emulsifying capacity was obtained as pH of CGP in solution was increased. A stable emulsion was formed from 7% SC‐CO2‐CGP combined with 40% corn oil. SC‐CO2‐CGP had higher protein solubility, emulsifying stability and emulsifying capacity than hexane‐CGP. The different functional properties of hexane CGP may be due to the significantly higher fat content in tested preparations.
Extending the Shelf Life of Fresh Sweet Corn by Shrink‐Wrapping, Refrigeration, and Irradiation
Authors: DEÁK T. , HEATON E. K. , HUNG Y. C. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTChemical, physical, sensory, and microbiological changes were monitored during storage of unwrapped and shrink‐wrapped fresh sweet corn at 10° and 20°C. Wrapping essentially eliminated moisture loss and resulted in elevated carbon dioxide and decreased oxygen concentrations within packages. These effects, together with refrigeration markedly reduced the changes associated with senscence and post harvest deterioration, and hence resulted in at least a threefold extension in shelf life. The water‐saturated atmosphere, however, enhanced microbial growth on shrink‐wrapped corn. The initial microbial population was effectively decreased by treating the wrapped corn with 0.5 or 1.0 kGy (Co60) irradiation.
Quality of Green Beans, Bell Peppers and Spinach Stored in Polyethylene Bags
Authors: WATADA ALLEY E. , KIM SOON DONG , KIM KWANG SOO , HARRIS THOMAS C. 
Published: August 2006

ABSTRACTQuality attributes of packaged and unpackaged vegetables generally decreased nonlinearly during storage at 10°C or 20°C, and most of the decrease was greater at 20°C than at 10°C. Packaging reduced weight loss of green beans and spinach kept at 20°C; and reduced chlorophyll loss of green beans at 10°C and of spinach at 20°C. Ascorbic acid (vitamin C) benefited by packaging of green beans and spinach kept at 10°C. Packaging had an effect on thiamin (vitamin B1) of only spinach held at 10°C and 20°C and had no effect on riboflavin (vitamin B2). Loss of these quality attributes appears to be enhanced with water loss.
Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage
Authors: RUBICO S.M. , RESURRECCION A.V.A. , FRANK J.F. , BEUCHAT L.R. 
Published: August 2006

ABSTRACTA nondefatted peanut beverage (NDPB) and a partially defatted peanut beverage (PDPB) were processed under high temperature at 110°C or 121°C for 3 sec with homogenization pressures equivalent to 2000 or 3000 psi. Beverages were evaluated for suspension stability, viscosity, and color (L) values. Sensory ratings for color, viscosity and chalkiness were also determined. All processing conditions produced very stable emulsions. PDPB were rated significantly darker, more viscous (P ≤ 0.01) and more chalky (P ≤ 0.05) than NDPB. The NDPB samples homogenized at 3000 psi were rated lighter, and were characterized by greater particle size reduction than samples homogenized at 2000 psi. Sensory and objective measures were observed to be highly correlated.
Distribution and Morphology of Oil Deposits in Some Deep Fried Products
Authors: GAMBLE M. H. , RICE P. , SELMAN J. D. 
Published: August 2006

ABSTRACTThe distribution of oil taken up during frying was investigated in chips, snacks, and fries using red‐stained oil. The effect of pre‐drying using microwaving and lyophilization was also examined in chips. These studies indicated that some oil uptake occurred during frying which was not exclusively an end of frying effect. The distribution of oil depended upon the structure of the food and the ease of moisture loss. Oil uptake was influenced by slice thickness, the moisture content, its distribution and ease of transfer, the cutting edge, and degree of blistering during frying. Oil was associated with areas of moisture loss.
Nozzle Dimension Effects on the Expansion of Extrusion Cooked Corn Starch
Authors: CHINNASWAMY R. , HANNA M.A. 
Published: August 2006

ABSTRACTNormal corn starch was extruded through nozzles with different length to diameter ratios (L/D). The expansion ratio of the extrusion‐cooked starch increased from 4.5 to 13.0 as the extruder nozzle L/D increased from 2.5 to 3.4 and then decreased gradually to 8.5 as the nozzle L/D was increased to 10.3. The back‐pressure in the extruder barrel was directly proportional to the nozzle LKI ratios, with the optimum expansion at approximately 7 MPa.
Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks
Authors: MEANS W.J. , CLARKE A.D. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTStructured beef steaks formed with the algin/calcium binder and with or without glucono‐delta‐lactone were compared with 100% beef controls and with structured steaks formed with salt and phosphate. Algin/calcium‐treated products exhibited better binding and color in the raw state, but had lower palatability scores in the cooked state than salt/phosphate controls. Shelf‐life of both algin/calcium products under aerobic conditions was similar to the all‐beef control. In vacuum packages, however, the algin/calcium products showed more rapid gas production and microbial growth than all‐beef and salt/phosphate controls. The algin/calcium treatment will allow increased marketing alternatives for meat products.
Effects of Boning Time, Mechanical Tenderization and Partial Replacement of Sodium Chloride on the Quality and Microflora of Boneless Dry‐Cured Ham
Authors: LEAK F.W. , KEMP J.D. , FOX J.D. , LANGLOIS B.E. 
Published: August 2006

ABSTRACTSEVENTY‐TWO HAMS were utilized to study the effects of KCl replacement level (100:0, 70:30, 50:50 ratios of NaCl and KCl), boning time and mechanical tenderization on the quality and microflora of boneless dry‐cured hams. Boning time had no effect on palatability or final yield. Hotboned hames had higher levels of residual nitrite and slightly higher microbial counts. Mechanical tenderization improved tenderness and microbial quality. However, tenderized hams had lower flavor preference and overall satisfaction scores. The replacement of NaCl with KCl at a level of 30% had no effect on palatability or microbial quality. NaCl replacement at a level of 50% severely decreased palatability and increased microbial numbers.