bluuebunny/crossref_metadata_2025_split huggingface dataset:
Production of a yogurt‐like product from plant foodstuffs and whey. Sensory evaluation and physical attributes
Authors: Shirai Keiko , Gutierrez‐Durán Mercedes , Marshall Valerie M E , Revah‐Moiseev Sergio , García‐Garibay Mariano 
Published: October 2006

AbstractA mixed substrate composed of soya milk, oat flour and dried cheese whey (820, 110 and 70 g kg−1 respectively) was heat treated (80°C, 20 min) and fermented using two different yogurt starters. Sensory evaluation was conducted in order to get the basic flavour profile and to assess the acceptability of the product. Unfermented mixed substrate and fermented milk were used as references. Two yogurt starter combinations were used. Some additives such as sugar and calcium were also assessed. The addition of an equal weight of milk to the mixed substrate, and flavours such as strawberry jam or honey, were tried as well. Acceptability of the mixed substrate was increased by fermentation and added sugar, milk and/or flavours. A suitable combination of strains was very important to get good acceptability of the fermented product.Colour and syneresis were also evaluated. Heat treatment had very little influence on the colour of the mixed substrate. The mixture was less white and a little less green than milk. Syneresis was lower than that of a yogurt made from milk with 145 g litre−1 total solids.
Seed lipids of Sesamum indicum and related wild species in Sudan. The sterols
Authors: Kamal‐Eldin Afaf , Appelqvist Lars Åke , Yousif Gariballa , Iskander George Mina 
Published: October 2006

AbstractOil extracted from seeds of different varieties of the cultivated Sesamum indicum L and three related wild species, viz S alatum Thonn, S radiatum Schum & Thonn, and S angustifolium (Oliv) Engl, were analysed for their total unsaponifiables and for the contents and composition of the three sterol fractions (desmethyl, monomethyl and dimethyl sterols). The sterols were analysed after saponification by preparative TLC, capillary GC and GC‐MS of their TMS ethers. Oils from the wild species contained more unsaponifiable material (2.3‐2.4%) compared with the cultivated species (1.1‐1.3%). Considerable differences were observed in the total sterol contents and the relative proportions of the three sterol fractions in the oils from the four species studied. Sitosterol, campesterol, stigmasterol and Δ5‐avenasterol were the major desmethyl sterols in all four species. The monomethyl sterol fraction consisted primarily of obtusifoliol, gramisterol, cycloeucalenol and citrostadienol. Cycloartenol and 24‐methylene cycloartanol were the predominant dimethyl sterols. Variations in the composition of the three sterol fractions were observed between S indicum oils traditionally pressed by the camel‐driven expellers and laboratory extracted oils from the same seeds.
Effects of carbon dioxide on fermentation and aerobic stability of maize silage
Authors: Muck R E , Spoelstra S F , Van Wikselaar P G 
Published: October 2006

AbstractThe effects of carbon dioxide level (100% versus 20% v in nitrogen) during ensiling on microbial populations and subsequent aerobic stability were studied in whole‐crop maize silage. In five trials, fresh maize was chopped and ensiled in 10‐litre silos with the two different gas atmospheres. Changes in populations of lactic acid bacteria, acetic acid bacteria, enterobacteria, Bacillus spores and moulds were only slightly affected by carbon dioxide level. In four of the five trials, fermentation products and pH were unaffected by treatment. Yeast counts were altered by carbon dioxide level but not consistently. The yeast population in maize silage made from one source was inhibited by high levels of carbon dioxide whereas the opposite occurred in the silages from two other sources. Aerobic stability was inversely related to yeast population. In two other experiments, maize silage taken from a bunker silo was re‐ensiled in 700‐litre and 10‐litre silos, respectively, and the same two gas treatments were used. Carbon dioxide level had little effect on microbial numbers except yeast counts, which tended to be higher in the 20% v carbon dioxide environment. Little effect on aerobic stability due to treatment was noted in either experiment. High carbon dioxide levels do not appear to improve aerobic stability consistently.
Fatty acid composition of mexican pine nut (Pinus cembroides) oil from three seed coat phenotypes
Authors: Sagrero‐Nieves Lorenzo 
Published: October 2006

AbstractFatty acids from oils extracted from three seed coat phenotypes of Mexican stone pines (Pinus cembroides Zuc) growing in the central region of Veracruz State, Mexico, consisted of lauric (0‐4.8%), myristic (3.4‐9.1%), palmitic (6.4‐7.8%), stearic (3.1‐5.5%), oleic (36.7‐47.2%) and linoleic (32.9‐44.5%) acids. The differences between the phenotypes studied were statistically significant in their levels of myristic, oleic and linoleic acids.
The influence of non‐volatile constituents on the extraction of ethyl esters from brandies
Authors: Piggott John R , Conner John M , Clyne Janice , Paterson Alistair 
Published: October 2006

AbstractLarge numbers of volatile and non‐volatile components have been analysed and quantified in the search for an understanding of alcoholic beverage flavour, but little attention has been paid to interactions between these compounds. The extractability by dichloromethane of ethyl esters from a series of Cognacs showed a variation which was loosely related to the level of wood‐derived components present. When added to a redistilled brandy, potassium chloride had little effect on ester extractability, but sucrose, tannic acid and an oak extract significantly reduced the amounts of ethyl esters extracted. When a brandy was fractionated by high‐performance liquid chromatography, the fractions containing esters were associated with less desirable flavour notes, suggesting that part of the maturation process involves a reduction in availability of compounds giving rise to such characteristics.
In‐vitro protein and sulphur amino acid availability as a measure of bean protein quality
Authors: Marletta Luisa , Carbonaro Marina , Carnovale Emilia 
Published: October 2006

AbstractThe total and ‘available’ cystine and methionine, and the in‐vitro and in‐vivo protein digestibilities were determined in six varieties of Phaseolus vulgaris with different seed coat colours. Reactive cystine and methionine, evaluated by chemical methods after in‐vitro enzymic digestion, were taken as a measure of the availability of sulphur amino acids. Cystine ‘availability’ ranged from 43 to 51% and from 31 to 58% in raw and cooked samples, respectively, while methionine ‘availability’ was over 90%, except for the two red varieties (55% and 74%). No correlation was found between cystine and methionine ‘availability’ and in‐vitro protein digestibility. In‐vitro protein digestibility (76.6‐80.7%) showed a good correlation (r = 0.857; P < 0.05) with in‐vivo values (72.0‐80.9%). Amino acid score corrected for protein digestibility and for sulphur amino acids availability, as suggested by the Codex Committee on Vegetable Proteins, seems to predict accurately the biological quality of bean protein, as was shown when in‐vitro indices were compared with net protein utilisation and relative protein value.
Engkabang (illipe)—an excellent component for cocoa butter equivalent fat
Authors: Nesaretnam Kalanithi , Ali Abdul Razak Bin Mohd 
Published: October 2006

AbstractThis paper studies the physico‐chemical characteristics of the fats of three species of engkabang (illipe): Shorea macrophylla, Shorea mecistopteryx and Shorea singkawang, to assess their potential as cocoa butter replacer fats. A comparison of the solid fat content and fatty acid composition of these species with those of cocoa butter and a commercial sample of illipe (Shorea stenoptera), indicated that S macrophylla and S mecistopteryx could be used as cocoa butter replacer fats. S singkawang, however, had less potential in this area. The fat of S macrophylla species when further evaluated in dark chocolate formulations in blends with palm‐mid fraction, made an effective cocoa butter equivalent fat.
Effect of dextrans of differing molecular weights on the rheology of wheat flour doughs and the quality characteristics of pan and arabic breads
Authors: Ross Andrew S. , McMaster Graham J. , David Tomlinson J. , Cheetham Norman W. H. 
Published: October 2006

AbstractDextrans (α‐1‐6‐D‐glucans) with weight‐average molecular weights (Mw) ranging from 10 to 500 kDa were used at a rate of 20 g kg−1 (flour basis) in order to modify doughs made from flour of the Australian hard‐grained wheat cultivars Banks, Sunco and Hartog. Doughs containing dextran fractions with Mw below 100 kDa showed significant (P ± 0.01) reductions in Farinograph maximal consistency and significant increases in Farinograph development time. Additions of dextrans also resulted in significant increases in maximal resistance and significant reductions in extensibility when doughs were subjected to Extensograph testing. After addition of dextran fractions with Mw of 100 kDa or less, there were significant reductions in loaf volumes in pan bread of the cultivar Hartog manufactured by a rapid dough system and in pan bread of the cultivars Banks and Hartog made by a fermented dough system. Arabic bread supplemented with dextrans had poorer internal and keeping qualities, and reduced bread surface area, leading to significantly decreased quality scores. These observations are discussed in relation to possible interactions between neutral polysaccharides and other flour components.
Potato lectin activity assay based on hemagglutination
Authors: Patel C. P. , Willis T. W. 
Published: October 2006

AbstractA quantitative method for the determination of potato lectin activity has been developed. In the method, lectin is incubated with an excess of red blood cells (RBC) in phosphate buffered saline at 25 °C. Maximum agglutination is reached within 60 min. Agglutinated RBC are then separated from nonagglutinated RBC by filtration. The agglutinated RBC remaining on the filter paper are then lysed and cluted using a solution of Triton X‐100. The hemoglobin content of the lysed RBC is measured at 415 nm. The number of agglutinated RBC is calculated from the hemoglobin value. One unit of lectin activity will agglutinate one million RBC.
Effects of abomasal infusions of sodium caseinate, soya‐protein isolate and a water extract of fish meal on the utilisation of nitrogen by dairy cows
Authors: Choung Jai‐Jun , Chamberlain David G. 
Published: October 2006

AbstractA nitrogen‐balance study was conducted with four lactating cows in mid‐to‐late lactation given the following treatments in a 4 × 4 latin square design with 14‐day periods: (1) basal diet of grass silage and barley, (2) basal diet plus sodium caseinate into the abomasum, (3) basal diet plus soya‐protein isolate (SPI) into the abomasum, and (4) basal diet plus a water‐extract of fish meal (FE) into the abomasum. All infusions supplied 184 g day−1 of total amino acids but differed in amino acid composition. All infusions increased (P < 0.01) the output of nitrogen in milk relative to basal, the values being 72.6, 90.4, 84.5 and 84.9 (SED 2.6) g day−1 for basal, caseinate, SPI and FE respectively; caseinate yielded more milk‐nitrogen (P < 0.05) than the other infusions. Urinary nitrogen was increased by all infusions relative to basal (P < 0.05) but differences between infusions were not significant (P > 0.05); values were 136.1, 155.8, 159.5 and 167.2 (SED 6.2) g day−1 for basal, caseinate, SPI and FE respectively. Nitrogen retention was not significantly affected by treatment. Despite their differences in amino acid composition, SPI and FE produced similar responses in the pattern of utilisation of nitrogen.
Effect of feeding a high level of sugar in the diet for the last 12 days before slaughter on muscle glycolytic potential and meat quality traits in pigs
Authors: Fernandez X. , Tornberg Eva , Mågård M. , Göransson L. 
Published: October 2006

AbstractThe aim of this work was to study the effects of 500 g kg−1 sucrose diet and of type of food distribution (ad libitum or two meals daily without food restriction) during the last 12 days before slaughter on glycolytic potential (GP, an estimate of resting muscle glycogen content) in pig Longissimus dorsi (LD) muscle, and on meat quality traits in muscles LD and Biceps femoris. The pigs used were three‐way crossbred ((Yorkshire × Landrace) × Hampshire). Samples of LD were taken intra vitam, immediately before and after treatment, using a biopsy technique. Muscle metabolites, GP and meat quality traits such as pH, internal light scattering or drip loss did not vary significantly between the treatments. A significant decrease in GP was noted after feeding the conventional diet ad libitum. The lack of effect of the sugar diet on muscle glycogen content might be attributed to the overnight fast ( 15 h) preceding the second sampling. It was therefore hypothesised that sugar feeding has no significant long‐term effect on muscle glycogen stores. The pigs exhibited a wide individual variability in GP changes during the feeding period. Pigs fed the conventional diet showed a marked trend towards a decreased GP after 12 days. This decrease in GP might be attributed to a sampling date effect, the reasons for which remain unknown.
The effect of soil moisture on the proximate composition of bambara groundnut (Vigna subterranea (L) Verdc)
Authors: Brough S H , Azam‐Ali S N 
Published: October 2006

AbstractBambara groundnut seeds, produced under five levels of irrigation (0–300 mm range) in a suite of controlled‐environment glasshouses, were analysed for their proximate composition. There was no significant effect of water treatment on the seed composition. Mean values (g kg–1 DM) of dry matter, protein, starch, free sugars, non‐starch polysaccharides and lipids were 8.91, 2.53, 4.28, 0.15, 2.56 and 0.79, respectively. Bambara groundnut protein was deficient in the sulphur amino acids, methionine and cysteine but met the FAO requirements for all other essential and non‐essential amino acids. Of the non‐starch polysaccharides (NSP) of bambara groundnut, the ratio of insoluble to soluble fractions was 57:43. Cellulose accounted for 36% of the total NSP. Approximately 12.8% of the total NSP was resistant to acid and enzymic hydrolysis. This fraction was attributed to lignified seed coat material and low molecular weight phenolic compounds. Tannin complexes capable of precipitating 142.6 g BSA (bovine serum albumin) per kg seed and trypsin inhibitor activity (13 g kg–1 DM) were measured in all five bambara groundnut treatments. The presence of these anti‐nutrients may have implications for the bio‐availability of bambara groundnut protein.
The effects of ensiling whole crop maize with a multi‐enzyme preparation on the chemical composition of the resulting silages
Authors: Spoelstra Sierk F. , Van Wikselaar Piet G. , Harder Bram 
Published: October 2006

AbstractAn enzyme preparation containing cellulolytic, hemicellulolytic and amylolytic activities was added to whole crop maize before ensiling in laboratory or pilot‐scale silos. In the enzyme‐treated silages, 5–28% of the cell wall components were degraded. The reduction in starch contents relative to the control, ranged from 40 to 75%. Higher enzyme dosages and longer incubation periods increased the degradation. The enzyme‐treated silages contained high concentrations of ethanol (2–3 mol kg–1 DM) and higher yeast counts. Counts of enterobacteria and lactic acid bacteria did not differ. Levels of lactic acid were increased in the enzyme‐treated silages while acetic acid concentrations were similar. The starch in maize silage was degraded relatively easily by the amylase activity present in the enzyme preparation in comparison to the degradation of cell wall constituents. The liberated sugars were fermented to ethanol by yeasts. Probably the increased yeast count explains the observed lower aerobic stability of the enzyme‐treated silages.
Hemicellulosic cell wall carbohydrate monomer composition in Panicum amarum, P. amarulum and P virgatum accessions
Authors: De Ruiter J M , Burns J C , Timothy D H 
Published: October 2006

AbstractThree taxa in the Virgata group of Panicum, ie Panicum amarum (Elliot) var amaruns (Hitch and Chase) P. G. Palmer, and P virgatum L, show potential as a ruminant feed. Accessions analyzing high and low in‐vitro dry matter disappearance (IVDMD) were selected from three morphological categories of short (grazing types), intermediate, and tall (hay types) from among these taxa. Significant structural carbohydrate variation existed among accessions and within plant and morphological categories. Significant differences in hemicellulosic monomer concentrations were also found for maturity stages and accessions differing in IVDMD. Total hydrolyzed hemicellulosic pentoses(arabinose+xylose) of plant parts were negatively correlated (r = –0.77, P ≤ 0.01) with IVDMD in contrast to hemicellulosic hexoses (galactose + glucose) which were positively related (r = 0.40, P ≤ 0.01). Similar significant (P ≤ 0.001) correlations for whole plant samples were r = –0.86 and 0.39, respectively. Of the hemicellulosic monomers, xylose and glucose accounted for most variation in IVDMD. The hydrolyzed hemicellulosic pentose fraction or a ratio between the xylose and glucose composition were indicators of IVDMD and would be useful in the selection of germplasm to develop improved Panicum ecotypes.
Kinetic study at different pH values of the oxidation process to produce ripe olives
Authors: García Pedro , Brenes Manuel , Vattan Thierry , Garrido Antonio 
Published: October 2006

AbstractThe kinetics of the oxidation process to produce ripe olives were studied. The sodium hydroxide solutions used for treating the ripe olives contain the same polyphenols as the olives treated with these solutions. These liquids could be utilized as model systems to study the oxidation reactions of polyphenols. However, oxidation of the olive surface was remarkably slower because the diffusion rate of oxygen into the flesh of the fruit was very low. Oxidation of the polyphenols (hydroxytyrosol and caffeic acid) in the sodium hydroxide solutions followed first‐order kinetics. The values of the constant for hydroxytyrosol were higher than those for caffeic acid and darkening of the liquids. Olive and solution colour were darker and oxidation rates increased with increasing pH.
Amino acid and total protein content of the edible mushroom Cantharellus cibarius (Fries)
Authors: Danell Eric , Eaker David 
Published: October 2006

AbstractIt is difficult to determine total protein content in fungi, mainly because chitin and other nitrogenous compounds interfere with total nitrogen analysis (eg Kjeldahl analysis) which is commonly used. Therefore, a few different methods have been compared, and total amino acid concentration and composition in the edible mushroom Cantharellus cibarius (Fries) have been analysed using one sophisticated and one rough method based on acid hydrolysis and ninhydrin. For fungal material, it is better to analyse total amino acids. Only 99 g kg−1 dry weight of C cibarius was protein which implies that former values based on total N analysis given in literature are 70–200% too high. The nutritional value of mushrooms should therefore not be over emphasised, even though the protein content is higher than that of most vegetables.
The polymorphism of diglycerides
Authors: Shannon R J , Fenerty J. , Hamilton R J , Padley F B 
Published: October 2006

AbstractThe polymorphism of 1,3‐dipalmitin, 1,2‐dipalmitoyl‐sn‐glycerol, 1.2‐dipalmitoyl‐rac‐glycerol has been examined by X‐ray diffraction, IR spectroscopy and Raman spectroscopy and differential scanning calorimetry. The respective spectra and thermographs are presented for these polymorphs. Optically active 1,2‐diglycerides exhibit very different thermal behaviour from the optically inactive 1,2‐diglycerides. A novel HPLC system was devised for the separation of the diglycerides.
Endogenous amino acid flow in the stomach and small intestine of the young growing pig
Authors: Moughan Paul J. , Marlies Leenaars Gerard Schuttetr 
Published: October 2006

AbstractEndogenous ileal amino acid flows were determined in the young growing pig given an enzymically hydrolysed casein (EHC)‐based diet with subsequent treatment of the digesta by ultrafiltration. Comparison was made with endogenous excretions obtained from pigs fed an EHC‐based or a protein‐free diet but without treatment of the digesta. Ten entire male pigs of 15 kg liveweight were fed either an EHC‐based diet or a protein‐free diet, and samples of digesta were collected following euthanasia. The digesta from the EHC‐fed pigs were divided into two equal portions. One portion was untreated, and the second portion was ultrafiltered after centrifugation with the retentate (high‐molecular‐weight fraction) being added to the precipitate. Endogenous ileal amino acid flows were determined for the untreated digesta and for the digesta following the centrifugation plus ultrafiltration treatment. Except for arginine, glycine, leucine and phenylalanine, the endogenous amino acid flows were significantly (P < 0.05) higher for the untreated digesta than for the digesta following the centrifugation plus ultrafiltration treatment. Except for arginine, glycine, leucine and phenylalanine, the endogenous amino acid flows were significantly (P < 0.05) highter for the untreated digesta than for the digesta following the centrifugation plus ultrafiltration treatment. The pigs fed a protein‐free diet generally had lower amino acid flows than those fed the EHC‐based diet (ultrafiltration treatment). significantly (P < 0.05) so for lysine, aspartic acid, threonine, serine, glutamic acid, glycine, valine, isoleucine and leucine. The endogenous flows in different segments of the upper digestive tract of the young growing pig were also determined in the animals fed the protein‐free diet. The endogenous amino acid flow was highest in the second third of the upper digestive tract. There was a significant (P < 0.05) difference between the amino acid flows determined in the first and second thirds of the small intestine for most of the amino acids.
Nutrient composition of the hull‐less barley cultivar, condor
Authors: Edney M J , Tkachuk R. , Macgregor A W 
Published: October 2006

AbstractEleven grain samples of Condor, a two‐rowed, hull‐less barley cultivar. were analysed for concentrations of protein, starch, amino acids and fibre. Starch levels were found to be consistently higher than that of a covered barley and approached that of a hard spring wheat. Acid‐detergent fibre was found to be 70% lower in the hull‐less samples than in the covered barley or the wheat. The Condor samples showed a wide range of protein concentrations (12.5‐17.2% on a dry matter basis). The concentrations of arginine, cystine, isoleucine, lysine, methionine and threonine (percent dry matter basis) were consistently higher in the Condor barley samples assayed here than levels stated in the literature for barley. The concentrations (g (100 g protein)−1) of cystine (P < 0.01), lysine (P < 0.001) and threonine (P < 0.01) decreased significantly as protein increased. Isoleucine, methionine and tryptophan showed no such effect. Both glutamic acid and proline concentrations increased significantly (P < 0.01) as protein increased which suggested higher amounts of hordeins in high protein Condor barley.