bluuebunny/crossref_metadata_2025_split huggingface dataset:
Low‐temperature Blanch Improves Textural Quality of French‐fries
Authors: AGUILAR C.N. , ANZALDÚA‐MORALES A. , TALAMÁS R. , GASTÉLUM G. 
Published: July 2006

ABSTRACTPotatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55—70°C) for several times (0—60 min.) before frying in vegetable oil (200°C, 4 min). Multiple puncture (raw potatoes) and single puncture and Texture Profile Analysis (TPA) of French‐fries were used. Limpness angle and oil retention (Carver press) were also evaluated. Firmness and some TPA parameters (chewiness, cohesiveness) were increased (>200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French‐fries texture resulted after blanching for 30—45 min. at 60—65°C.
Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree
Authors: CERRUTTI PATRICIA , ALZAMORA STELLA M. , VIDALES SUSANA L. 
Published: July 2006

ABSTRACTThe utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf‐stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.
Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour
Authors: COLLINS J.L. , PANGLOLI P. 
Published: July 2006

ABSTRACTNoodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all‐purpose wheat flour. These ingredients provided β‐carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β‐carotene, while DSF reduced lightness and added no β‐carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.
Recrystallization in Sugar/Stabilizer Solutions as Affected by Molecular Structure
Authors: SUTTON ROBIN L. , COOKE DAVID , RUSSELL ALISON 
Published: July 2006

ABSTRACTThe influence that a range of polysaccharides (galactomannans) had on ice recrystallization was determined. The concentration dependence of the recrystallization inhibition occurring with locust bean and guar gums was determined. The degree of galactose substitution in a range of enzyme modified guars was dominant in the effect of a galactomannan to inhibit recrystallization. The fine structure of the substituents were less important. Where the galactose content of comparable polysaccharides was similar the fine structure became dominant. The influence of sugar size on recrystallization was also investigated. Increasing molecular weight resulted in reduced recrystallization rates. The observed rates appeared to follow Williams ‐Landell‐Ferry kinetics.
Heat Curing of Whey Protein Films
Authors: MILLER K.S. , CHIANG M.T. , KROCHTA J.M. 
Published: July 2006

ABSTRACTHeat curing of edible whey protein isolate (WPI) films was studied as a means of improving mechanical and water vapor barrier properties. Curing temperature and relative humidity (RH) effects on the rate of change of maximum tensile stress (TS), elongation at break (E), Young's Modulus (Ym), and water vapor permeability (WVP) were investigated. Cure time linearly affected TS and Ym, while influencing E and WVP exponentially. Increased cure temperature and reduced RH accelerated TS increase, E and Ym decrease, and increased improvement in WVP barrier properties. These data support the hypothesis that heat curing may elicit additional cross‐linking of protein, yielding increased TS and decreased E and WVP; however, further work is required to confirm this hypothesis.
Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products
Authors: QUINTON R.D. , CORNFORTH D.P. , HENDRICKS D.G. , BRENNAND C.P. , SU Y.K. 
Published: July 2006

ABSTRACTMeatsticks (MS; beef, pork) or stewsticks (SS; beef, pork, vegetables) were formulated to pH 5.2 or 4.6 with encapsulated lactic or citric acid. Stewsticks had 18% less fat and calories/serving than MS, and substantially more carbohydrate and vitamins A and C, but were much drier after cooking. Meatsticks were preferred, although 25% of consumer panelists rated SS as moderately acceptable or higher on a 9‐point hedonic scale. Acid type (citric or lactic) did not affect consumer panel flavor scores, but samples at pH 4.6 were only marginally acceptable. Acidification to pH 4.6, as might be required according to regulations for hermetically sealed, low acid foods, would greatly decrease commercial appeal of these products.
Metal‐Catalyzed Oxidation of Ascorbate, Deoxyribose and Linoleic Acid as Affected by Phytic Acid in a Model System
Authors: LEE BEOM JUN , HENDRICKS DELOY G. 
Published: July 2006

ABSTRACTAntioxidant activity of phytate was investigated in metal‐catalyzed model systems. In a dose‐dependent manner, phytate facilitated oxidation of Fe (II) to Fe (III) and inhibited formation of thiobarbituric acid‐reactive substances (TBARS) from Fe (II)‐ or hemeprotein‐catalyzed deoxyribose degradation. In the presence of 100 μM Fe (III), phytate inhibited reduction of Fe (III) to Fe (II) by 100 μM ascorbic acid and it consequently inhibited ascorbate oxidation. Phytate inhibited hemeprotein‐ and H2O2‐catalyzed TBARS formation from linoleic acid micelles. Inhibition by phytate of iron + ascorbate‐dependent lipid peroxidation depended on the concentration of ascorbate. These results indicate that phytate may be a useful antioxidant in the protection against oxidative deterioration of foods.
Modeling the Contribution of Sugars, Ascorbic Acid, Chlorogenic Acid and Amino Acids to Non‐enzymatic Browning of Potato Chips
Authors: RODRIGUEZ‐SAONA LUIS E. , WROLSTAD RONALD E. , PEREIRA CLIFF 
Published: July 2006

ABSTRACTThe contribution of potato constituents to color development in fried chips was evaluated using model systems. Soluble constituents of potato slices were removed using water and ethanol. Leached slices were infiltrated with pH 6.2 solutions containing sucrose, reducing sugars (glucose and fructose), ascorbic, chlorogenic and amino acids (asparagine and glutamine) in quantities typical for potatoes. Infiltrated slice composition was evaluated by HPLC. Slices were fried and the color measured. Reducing sugars showed linear association with L* and hue angle and quadratic relationship with chroma of chips. Ascorbic acid affected chip color at low reducing sugar levels (40 mg/100g tuber); sucrose also contributed to chip color development.
Sugar and Fat Effects on Sensory Properties of Ice Cream
Authors: GUINARD J.‐X. , ZOUMAS‐MORSE C. , MORI L. , UATONI B. , PANYAM D. , KILARA A. 
Published: July 2006

ABSTRACTVanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics, and lower coolness, ice crystals, melt rate (ITM) and hardness (ITM). Increased fat caused higher buttery, custard/eggy and sweet flavor, fatty, creamy, doughy and mouthcoating texture, and lower color, ice crystals and melting rate (DA). Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to color, ice crystals and ITM hardness.
Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes
Authors: CHAN WENDY K.M. , FAUSTMAN CAMERON , DECKER ERIC A. 
Published: July 2006

ABSTRACTSupernatants (105,000 ×g) of oxidized phosphatidylcholine (PC) liposomes contained higher levels of thiobarbituric acid‐reactive substances, and caused greater metmyoglobin formation when combined with oxymyoglobin than those of controls (C) or PC plus tocopherol (PCT) (P<0.05). Products of PC liposome oxidation crossed dialysis membranes (mol wt cut‐off = 500 Dalton) and accelerated the oxidation of oxymyoglobin more than C or PCT (P<0.05). The addition of known oxidation products of oleic acid and linoleic acid, fatty acids typical of PC, accelerated oxymyoglobin oxidation relative to controls (P<0.05). Results demonstrated that oxidation products of PC were prooxidative towards oxymyoglobin.
Covalent Bonding in Pressure‐Induced Fish Protein Gels
Authors: GILLELAND G.M. , LANIER T.C. , HAMANN D.D. 
Published: July 2006

ABSTRACTSurimi pastes were gelled by pressure, incubation at 25°C, cooking, or their combination. Differential scanning calorimetry and solubility measurements indicated that myosin denaturation and disulfide bond formation occurred during pressure‐induced gelation. Time of pressure treatment had little effect on gel fracture properties. Nondisulfide covalent polymerization of myosin did not appreciably occur during pressure‐induced gelation, but was prevalent in gels incubated at 25°C, even when such incubation followed pressure treatment. That combination treatment increased the stress value of cooked gels more than six times, indicating synergy of pressure with the endogenous enzyme transglutaminase, thought to be responsible for gelation of surimi pastes at 25°C.
Non‐Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near‐Infrared Diffuse Spectroscopy
Authors: WOLD JENS PETTER , ISAKSSON TOMAS 
Published: July 2006

ABSTRACTA near‐infrared spectrometer equipped with an interactance optical fiber probe was used to determine the average crude fat and moisture content in the muscle of whole Atlantic salmon (Salmo salar). The fat contents were 8.8—19.2% and moisture 61.0—70.8%, and fish weight range 1.0—5.7 kg. A partial least square regression including 49 salmon resulted in root mean square error of cross validation of 1.12% fat (R = 0.87) and 0.98% moisture (R = 0.86). Results showed that NIR interactance was a suitable non‐destructive screening method for fat and moisture content in farmed Atlantic salmon.
Rheology of Full‐fat and Low‐fat Cheddar Cheeses as Related to Type of Fat Mimetic
Authors: MA L. , DRAKE M.A. , BARBOSA‐CÁNOVAS G.V. , SWANSON B.G. 
Published: July 2006

ABSTRACTCheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low‐fat cheeses made with a carbohydrate‐based fat mimetic were greater (p < 0.05) than those of low‐fat cheeses made with two protein‐based fat mimetics or low‐fat control cheese, but smaller (p < 0.05) than the storage and loss moduli of full‐fat cheese. A six‐element Kelvin model properly predicted the creep compliance for the full‐fat cheese and the low‐fat cheeses made with or without fat mimetics. Low‐fat cheese made with a carbohydrate‐based fat mimetic had a network structure more similar to full‐fat cheese than the low‐fat control or samples made with protein‐based fat mimetics.
Tempering of Chocolate in a Scraped Surface Heat Exchanger
Authors: LOISEL C. , KELLER G. , LECQ G. , LAUNAY B. , OLLIVON M. 
Published: July 2006

ABSTRACTCrystallization of dark chocolate during different tempering processes has been studied in‐situ in a lab‐scale Scraped Surface Heat Exchanger. The linear relationship between torque and viscosity made possible the control of chocolate crystallization during tempering by following torque variations vs. time and converting them to equivalent viscosity values. These variations of equivalent viscosity of chocolate observed during tempering were correlated with temper‐meter measurements which had been related to the content of cocoa butter seeding crystals. A temperature cycle (50‐26.1‐30.5‐33.3°C) enabled preparation of a well‐tempered chocolate stable for ≥30 min at that temperature. It was characterized by a seed crystals content of about 1.15 ± 0.1% of cocoa butter, crystallization temperature of 23.9 ± 0.2°C in the temper‐meter and an equivalent viscosity of 3.0 ± 0.4 Pa.s.
High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation
Authors: PALOU E. , LÓPEZ‐MALO A. , BARBOSA‐CÁNOVAS G.V. , WELTI‐CHANES J. , SWANSON B.G. 
Published: July 2006

ABSTRACTThe combined effects of high hydrostatic pressure (HHP, 172, 345, 517 or 689 MPa), duration of HHP treatment (0, 2, 4, or 10 min), water activity (aw 0.98 or 0.95), and potassium sorbate (PS) concentration (0 or 1000 ppm) on Zygosaccharomyces bailii inactivation were evaluated at pH 3.5 and 21°C in laboratory model systems. Inactivation of the initial inoculum (≅ 1.0 times; 105 CFU/mL) occurred when the pressure was 689 MPa regardless of aw PS or duration of treatment. Lower pressure was required for Z. bailii inactivation in the presence of PS.
Reduction of Salmonella Contamination on Chicken Egg Shells by a Peroxidase‐Catalyzed Sanitizer
Authors: KUO F.‐L. , KWON Y.M. , CAREY J.B. , HARGIS B.M. , KRIEG D.P. , RICKE S.C. 
Published: July 2006

ABSTRACTA peroxidase‐catalyzed compound (PCC) sanitizer was tested to determine its bactericidal activity on Salmonella typhimurium and Salmonella enteritidis inoculated on egg shell surfaces. Eggs with no treatment were compared to those immersed in either deionized distilled water, PCC or 200 ppm chlorine‐treated water for 1, 3 or 5 min. Eggs immersed in PCC or chlorinated water solutions had lower (P < 0.05) S. typhimurium and S. enteritidis populations than those not exposed to treatments. No differences were detected among PCC and chlorine treatments except the S. typhimurium populations from PCC dipped eggs were significantly higher than those from eggs dipped in the chlorinated water for 1 min. Results indicate that PCC has potential as an effective shell egg sanitizer.
Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours
Authors: PRINYAWIWATKUL W. , MCWATTERS K. H. , BEUCHAT L. R. , PHILLIPS R. D. 
Published: July 2006

ABSTRACTA mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.
Optimization of Far Infrared Heat Dehydration of Shrimp Using RSM
Authors: FU WEN‐RONG , LIEN WEI‐RENN 
Published: July 2006

ABSTRACTThe effects of plate and air temperature and plate distance were studied on a plate type far infrared radiation (FIR) drier on drying rate and quality (TBA) of dehydrated shrimp. Experimental design and regression equations were derived by response surface methodology. Effect of plate distance on drying rate was not significant. Drying rate increased monotonically with increasing plate and air temperatures. The maximum TBA value occurred at plate temperature 286°C, air temperature 81°C, and plate to sample distance of 7.9cm. Both high plate with low air temperatures and low plate with high air temperatures resulted in optimum drying rate and quality. The low air temperatures are recommended for energy saving consideration.
Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids
Authors: KEOGH M.K. , O'KENNEDY B.T. 
Published: July 2006

ABSTRACTThe rheological characterization of stirred yogurt with added milk fat, Na caseinate (or micellar casein) and gelatin (4 Bloom strengths), starch or a xanthan gum/LBG 50:50 mixture was carried out. Dynamic and shear values were measured at 8°C and syneresis at 4°C. Consistency (k* and k) and syneresis were more frequently influenced by the composition variables than the power law factors n* and n and the critical strain γc. The k* ranged from 15.8 to 576 Pa sn*, n* from 0.038 to 0.220, γc from 1.6 to 49.0 10‐3, k from 0.37 to 32.47 Pa sn, n from 0.005 to 0.587, and syneresis from 0.0 to 49.2%.
Vanillin and pH Synergistic Effects on Mold Growth
Authors: LÓPEZ‐MALO A. , ALZAMORA S. M. , ARGAIZ A. 
Published: July 2006

ABSTRACTThe combined effects of pH (3.0–4.0) and vanillin concentration (500–1,000 ppm) on the growth of Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus were evaluated in potato‐dextrose agar adjusted to a water activity 0.98. Mold germination time and radial growth rates (RGR) were significantly affected by the variables (p<0.05). For equal concentration of the antimicrobial the reduction in pH had important effects lowering the RGR. The lag time increased as vanillin concentration increased and pH decreased. The inverse lag times of each mold could be described by second order polynomials.
Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions
Authors: KINGSTON E.R. , MONAHAN F.J. , BUCKLEY D.J. , LYNCH P.B. 
Published: July 2006

ABSTRACTThe individual and combined effects of muscle vitamin E level, cooking conditions (duration, temperature and rate) and packaging on lipid oxidation in refrigerated cooked pork were examined. Oxidative stability following cooking was higher in pork with a higher vitamin E level (p<0.01), cooked at a lower cooking temperature (p<0.01), cooked for a shorter time (p<0.01), cooked at a faster cooking rate (p<0.05) or stored in vacuum packs (p<0.01). Significant two‐way and three‐way interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation. Adopting more than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach.
Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to Light
Authors: JUNG M.Y. , YOON S.H. , LEE H.O. , MIN D.B. 
Published: July 2006

ABSTRACTThe light‐induced off‐flavor and dimethyl disulfide increased as fluorescent light exposure increased from 0,2,4,6, to 8h (p<0.05). Sensory evaluation and identified compounds suggest that dimethyl disulfide was mainly responsible for the light‐induced off‐flavor in skim milk. Dimethyl disulfide was formed by the singlet oxygen oxidation of methionine in milk. Gas chromatographic analysis and sensory evaluation showed that 200,500, and 1000 ppm ascorbic acid, which is a singlet oxygen quencher, lowered the formation of dimethyl disulfide and off‐flavor in skim milk (p<0.05).
Purine Content in Grass Shrimp during Storage as Related to Freshness
Authors: LOU SHYI‐NENG 
Published: July 2006

ABSTRACTIn grass shrimp (Penaeus monodon), the combined total content of the uricogenic bases adenine (Ade) and hypoxanthine (Hyp) decreased gradually during storage. Whether stored at 5°C or at room temperature (22°C), a negative regression of log Ade and a positive regression of the Kp value (Hyp/Ade) were observed. Volatile basic nitrogen (VBN) increased during storage at 5°C and 22°C. Correlations between the content of log Ade and VBN at 5°C and 22°C were –0.9248 (p<0.01) and –0.8139 (p<0.05, while those between the Kp value and VBN were 0.9557 (p<0.001) and 0.8197 (p<0.05), respectively. At the point where the shrimp would remain acceptable, the upper limits of Kp were 1.42 and 1.29 for storage at 5°C and 22°C, respectively; the corresponding lower limits of Ade were 18.72 and 20.42 μmole/g dry wt.
Microstructure of Microcapsules Consisting of Whey Proteins and Carbohydrates
Authors: SHEU T‐Y. , ROSENBERG M. 
Published: July 2006

ABSTRACTMicrostructure was studied on spray‐dried microcapsules with wall systems consisting of mixtures of whey protein isolate (WPI) and maltodextrins (DE 5, 10, 15) or corn syrup solids (DE 24). Structure of microcapsules was appreciably affected by type of carbohydrate and by the WPI‐to‐carbohydrate ratio. The extent of surface indentation was inversely related to the proportion of WPI in the wall system. Ratio of low‐to‐high molecular weight solutes in the wall system affected structure. At a WPI‐to‐carbohydrate ratio of 1:1 or higher, whey proteins improved the surface‐smoothness and decrease surface indentation of maltodextrin‐based microcapsules. Combinations of WPI with high‐DE value carbohydrates were more effective than those with carbohydrates of low DE value in limiting surface‐dents formation.
Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose
Authors: GABARRA P. , HARTEL R. W. 
Published: July 2006

ABSTRACTThe effects of corn syrup saccharides on the glass transition (Tg) and crystallization of freeze‐dried sucrose were studied using differential scanning calorimetry. Corn syrup (CS) solids were fractionated into samples with differing ranges and types of glucose polymers. Tg of the sucrose/CS additive mixtures depended on number‐average molecular weight, rather than weight‐average molecular weight, of CS material. Additive levels of 10% and 20% (w/w) of CS solids and their fractions interfered with crystallization of amorphous sucrose, whereas levels 50% prevented crystallization. The mechanism by which CS saccharides interfered with crystallization of amorphous sucrose depended not only on Tg but was also influenced by specific interactions between molecules.
Properties and Utilization of Pork from an Advanced Meat Recovery System
Authors: Calhoun C. M. , Schnell T. D. , Mandigo R. W. 
Published: July 2006

ABSTRACTPork trim from an advanced meat recovery system, referred to as pork trim‐finely textured (PTFT), was characterized and compared to 80% lean ground pork (GP) and knife trimmed lean (KT). PTFT (0, 5, 10, 15%) was incorporated into 10% and 20% fat ground pork patties. PTFT had higher total pigment, cholesterol, iron and calcium and lower collagen than GP or KT. Fat content of PTFT was similar to GP and KT. PTFT increased redness and juiciness and decreased hardness, chewiness and cohesiveness of ground pork patties. Addition of up to 15% PTFT caused differences which were perceived as improvements in quality. PTFT can be a replacement for pork trim in ground pork products.
Rheological Properties of Chymosin‐Induced Skim Milk Gels as Affected by Milk Storage Time and Temperature
Authors: Renner‐Nantz J. J. , Shoemaker C. F. 
Published: July 2006

ABSTRACTFundamental dynamic rheological tests were used to measure the rigidity (|G*|) and viscoelasticity (tan δ) of gels made from skim milk samples that were (1) never cooled, (2) stored at 4°C, or 3) stored at 4°C and then rewarmed to 25°C. Milk cooled and held at 4°C prior to gel formation produced gels with lower |G*| and higher tan(δ) than fresh milk gels. Chilled milk samples that were rewarmed to 25°C for 16h prior to gel formation produced gels with rheological properties similar to fresh milk gels. The solubilization of β‐casein during cold storage was hypothesized to be the cause of observed differences in gel rheology.
Modeling Respiration of Apple Slices in Modified‐Atmosphere Packages
Authors: Lakakul R. , Beaudry R. M. , Hernandez R. J. 
Published: July 2006

ABSTRACTModified‐atmosphere packaging was used to provide respiratory data for apple (Malus xdomestica Borkh.) slices at 0, 5, 10 and 15°C. The maximum rate of O2 uptake increased with increasing temperature. The lowest O2 partial pressure to which fruit could be exposed without fermentation also increased with increasing temperature. A mathematical model of film permeability data characterized the effect of fruit mass, film permeability to O2, activation energy of O2 permeation, temperature, and the film type, area, and thickness on O2 partial pressure for hermetically packaged apple slices. The model identified a minimum (fruit mass filmthickness)/(film area) ratio for apple slices, which would simplify package design calculations.