bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGES
Authors: CLYDESDALE. F. M. , GOVER R. , FUGARDI C. 
Published: May 2007

AbstractThe effect of color on sweetness perception, flavor intensity, acceptability and thirst quenching was evaluated. The various studies included the development and administration of a questionnaire, preliminary sensory panel studies, three sensory panels of 20 subjects each and finally 3 consumer type taste panels of from 59–121 subjects each.The questionnaire indicated that consumers thought the sweetest beverages and those colored brown, red and orange would satisfy thirst the most. The association of sweetness with thirst quenching ability was an unexpected result but one that was validated in several of the panel studies which followed.The preliminary study done with a full factorial design showed that the samples with the lowest levels of acid and sugar as well as a combination of those with the lowest color and lowest sugar provided the greatest perception of thirst quenching.A series of small sensory panel studies of 20 subjects each allowed the further definition of the most appropriate color space. Samples were then reformulated to achieve this spacing and 3 larger consumer type panels were conducted. Sweetness and perceived ability to quench thirst were found to be significantly affected by color in two of the three panels while flavor intensity and acceptability were found to be significantly affected in only one panel. These results indicate that color is related to quality characteristics other than appearance and should be considered in decisions affecting such characteristics.
EFFECTS OF BINDING SUBSTRATE, TYPE OF NONMEAT ADDITIVE AND METHOD OF TENDERIZING ON CURED CHICKEN ROLLS
Authors: GILLETT R. A. N. , CARPENTER J. A. 
Published: May 2007

AbstractChicken rolls were manufactured using ground dark fowl meat or mechanically deboned poultry meat as a binding substrate, sodium caseinate or soya isolate and a meat block that was mechanically tenderized or chunked. Effects of these treatments on yield, chemical composition, sensory and texture profile attributes were evaluated in this study. Inclusion of soya isolate increased the cook yield and improved color over sodium caseinate (P < 0.05). Likewise, rolls containing ground‐dark fowl meat were lighter in color than those made with mechanically deboned poultry meat. Rolls made with mechanically deboned poultry meat had greater chewiness, while those made with sodium caseinate had greater cohesiveness. Texture profile analysis indicated that mechanical tenderization was the predominant factor in producing a softer and more springy chicken roll. Sensory evaluation revealed that mechanical tenderization decreased chewiness as compared to cubing (P < 0.05).
EFFECTS OF END‐POINT TEMPERATURE AND FAT LEVEL ON THE RESIDUAL CHOLESTEROL IN GROUND BEEF PATTIES1
Authors: HUSKEY L.L. , BROWN H.G. , LEWIS P.K. , BROWN A.H. , JOHNSON Z.B. , PERKINS J.L. 
Published: May 2007

ABSTRACTPatties of lean ground beef with 2% fat (L2PF) and 6% fat (L6PF) were used to study the fat and cholesterol composition of raw and cooked ground beef and to determine how the end‐point cooking temperature affects the amount of fat and cholesterol in a lean ground beef patty as it would be eaten by the consumer. The two patty types were obtained from the longissimus muscle of steers with marbling scores associated with “Standard” to “Select” and “Select” to “Choice” U.S. carcass grades of beef, respectively. All steers were fed a diet of roughage and concentrates to ensure fat deposition over the 12th and 13th ribs; longissimus muscles between the 7th and 10th ribs were removed, trimmed of all external fat, ground and formed into three 130‐g patties. One patty was fried to an internal temperature of 60C, another to 71C and the third was uncooked. After frying, the patties were measured for drip loss, moisture and total fat. The fat extract was used for cholesterol analysis. The cooked L2PF sample had significantly less fat than the cooked L6PF samples, but there was no difference between the L2PF and L6PF in cholesterol. End‐point temperature had no effect on the fat and cholesterol contents for either L2PF or L6PF samples, but the higher end‐point temperature resulted in a significant loss of moisture.
EFFECT OF ENZYMATIC TENDERIZATION, BLADE TENDERIZATION, OR PRECOOKING ON SENSORY AND PROCESSING CHARACTERISTICS OF BEEF BACON
Authors: BRUGGEN KARL , MCKEITH FLOYD K. , BREWER M. SUSAN 
Published: May 2007

ABSTRACTThe objectives of this study were to evaluate the effects of enzymatic tenderization, blade tenderization, or precooking on the visual and palatability attributes of beef bacon. Injection of 30 ppm bromelin into beef plates processed into beef bacons significantly (P < 0.05) reduced visual binding and appearance scores compared with the control, 10 ppm‐ and 20 ppm‐injected products. Bacons produced from Choice grade carcasses were saltier, more bacon flavored, softer, higher in fat content, and had lower shear force values than bacons produced from Utility grade carcasses. Precooking of injection‐cured beef bacons decreased slice integrity, saltiness, and flavor intensity and increased toughness, shear force, and off‐flavor compared with the controls.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SELECTED MICHIGAN SWEET CHERRY (Prunus avium L.) CULTIVARS
Authors: GUYER DANIEL E. , SINHA NIRMAL K. , CHANG TUNG‐SUNG , CASH JERRY N. 
Published: May 2007

ABSTRACTSweet cherry cultivars grown in Northern Michigan in 1992 were analyzed for sensory and physicochemical characteristics. ‘Emperor Francis’, a yellow/red blushed, light color cultivar had the highest Brix/acid ratio at the 4th harvest, and it scored higher in sensory tests for sweetness flavor and overall acceptability than the dark cultivars, ‘Sam’ and ‘Hedelfingen’. Harvest dates showed significant effect on titrable acidity, Brix, Brix/acid ratio, sugars, weight and diameter of fruits. Brix/acid ratio showed significant correlation with sweetness. Correlation coefficients between overall consumer acceptability and measured parameters for three sweet cherry cultivars indicate that firmness has potential as an objective overall index for acceptability.
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUSCADINE GRAPE JUICE AND CONCENTRATES
Authors: SILVA J.L. , GHAEDIAN R. , WOODS F. , GARNER J.O. 
Published: May 2007

ABSTRACT Juices from bronze and red muscadines were concentrated by low‐temperature vacuum evaporation. Half of each of the lots was treated with a mixture of pectinolytic and cellulolytic enzymes and the other half untreated. Red juice was higher in soluble solids and Brix‐to‐acid (BTA) than bronze, but pH, acid, and viscosity were similar. When concentrated to 68° Brix, the BTA was the same regardless of juice type. Enzyme treated samples were not different from their nontreated counterparts, except for slightly higher pH of treated red juice. Hue angle for bronze concentrate shifted from about 100 to 78 while chroma increased. Hue for the red juice shifted from about 40 to 95, while chroma remained constant. Fructose and glucose were the major sugars with sucrose averaging less than 1%. Panelists rated the bronze reconstituted juices lower in color intensity, aroma intensity, sweetness, acidity, and flavor than the single‐strength juice. However, the red reconstituted juices were rated higher in color intensity than their single‐strength counterparts. Panelists rated reconstituted juices higher when reconstituted with essence recovered plus water than with water only.
EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON COLOR STABILITY AND ON MICROBIOLOGY OF TURKEY BREAST MEAT
Authors: SANTE VÉRONIQUE , RENERRE M. , LACOURT A. 
Published: May 2007

ABSTRACTThe effects of several modified atmospheres (100% O2, 100% N2, 100% CO2+ O2scavenger, and 25% CO29% N266% O2) and vacuum on the color stability of turkey were studied. Microbiological examinations were performed at days 0, 7, 14 and 21. pH and pigment content measurements were performed at days l and 2, respectively. Color coordinates were determined at intervals of 2, 5, 7, 11, 14 and 21 days storage in the CIELAB system (1976). Meat kept under vacuum and 100% CO2+ O2scavenger treatment showed the highest a* values color stability (p < 0.05) and the lowest rate of myoglobin oxidation (p < 0.05). The level of microbiological contamination of turkey breast meat stored with 100% CO2+ O2scavenger was the lowest. Conditioning breast turkey meat with 100% CO2+ O2scavenger or under vacuum would improve the color stability during storage.
MICROFLORA CHANGES IN MODIFIED‐ATMOSPHERE‐PACKAGED BROCCOLI FLORETS STORED AT REFRIGERATED TEMPERATURE
Authors: MOHD‐SOM FARIDAH , KERBEL EDUARDO , MARTIN SCOTT E. , SCHMIDT SHELLY J. 
Published: May 2007

ABSTRACTChanges in the microflora of packaged (Resinite VF‐71 film) and nonpackaged broccoli florets held at 8C for 7 days were analyzed. Oxygen and carbon dioxide concentrations, aerobic plate, coliform yeast/mold counts, and overall quality were determined. Level of O2 decreased from 15.58 to 5.15%, while CO2 increased from 2.88 to 8.22% after 94 h of storage. Within each microorganism group, similar growth trends were observed between the packaged and nonpackaged samples; however, the packaged samples consistently exhibited a statistically significant (p ≤ 0.05) lower microbial count compared with nonpackaged samples throughout the storage period. Packaged and nonpackaged florets retained their green color and no off‐odor was detected; however, the nonpackaged florets were found to be less crispy than the packaged samples.
ION LEVELS OF FRESH AND PROCESSED SPINACH USING ION CHROMATOGRAPHY
Authors: VERA ANA , MURCIA M. ANTONIA , GARCIA‐CARMONA FRANCISCO 
Published: May 2007

ABSTRACTThe anion (Cl−, NO−3, So2‐4, PO3‐4, OX2‐) and cation (Na+, K+, NH4+) composition of raw, frozen and canned spinach samples was determined by Ion Chromatography (IC). In general, the levels of these ions were determined after typical food processing operations. Important for its health‐related and nutritional point of view is the observation that nitrate levels decreased by about 50% with losses of 15% in total organic nitrogen after typical commercial processing methods.
QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR
Authors: SINGH NARPINDER , BAWA A. S. , SEKHON K. S. 
Published: May 2007

ABSTRACTThe effect of substituting rice with extrusion cooked (75, 100 and 125C) rice flour at 10, 20, 30 and 40% level on the quality of idlis was investigated. Both the levels of substitution and temperature of extrusion had significant effects on the specific gravity, acidity and pH of the idli batter, and textural and sensory quality of the idlis. The idlis prepared from idli mix containing rice substituted by 20–30% of rice flour extruded at 125C were most acceptable.
EFFECT OF HOMOGENIZATION PRESSURE ON CONSISTENCY OF TOMATO JUICE 1
Authors: THAKUR B. R. , SINGH R. K. , HANDA A. K. 
Published: May 2007

ABSTRACTPressurized homogenization of tomato juice at room temperature (28C) leads to an increased consistency and reduced serum separation in the juice. Percentage increase in consistency (as measured by Libby's tube) of hot processed juice from different cultivars ranged from 95 ± 3 to 282 ± 13 s. The magnitudes of change in consistency and serum spearation of cold processed juice due to homogenization were smaller than those for hot processed juice. Increases in consistency of cold processed juice ranged from 42 ± 4 to 213 ± 10 s. Consistency in all the samples increased with increasing pressure of homogenization up to a pressure of 3000 psi, above which it became constant. Homogenization of juice at higher temperature resulted in a very small increase in consistency. However, the magnitude of increase in consistency decreased with increasing temperature. Serum separation slightly increased at higher pressure of homogenization, after reaching a minimum with increasing pressure initially. In general, the juice with higher initial efflux and serum viscosities showed a larger increase in consistency and greater reduction in serum separation.
SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS1
Authors: DRISKELL JUDY A. , SUN JIDONG , GIRAUD DAVID W. , HAMOUZ FAYRENE L. , BATENHORST JUDITH H. 
Published: May 2007

ABSTRACTThe content and the retention of the antioxidant nutrients, selenium and tocopherol (vitamin E), in boneless Chef's PrimeTM pork loin roasts cooked by different methods to 71 and 82C internal temperatures were determined. Roasts were cooked at 163C by roasting, braising, and in an oven cooking bag. Yield, moisture, and crude fat measurements were similar for all treatments. The only form of vitamin E in the sample was α‐tocopherol. Selenium and vitamin E content as well as true retention values were similar in pork cooked to the two internal temperatures by the three household methods with one exception; the selenium content was significantly higher in pork cooked in the bag and roasted than in those prepared by braising. Overall, the selenium and vitamin E content of the cooked pork was 101.8 ± 0.5 μg/100g (X̄± SEM) and 0.144 ± 0.006 mg α‐TE/100g, respectively. Over half of the vitamin E but little to none of the selenium in the pork was lost during these household cooking procedures.
SENSORY PROFILE OF AIREN GRAPES AND THEIR MUSTS FOR THE PREDICTION OF THE WINE CHARACTERISTICS
Authors: SALVADOR M. D. , GONZALEZ‐VINAS M. A. , BARBA P. , MARTIN‐ALVAREZ P. J. , CABEZUDO M. D. 
Published: May 2007

ABSTRACTEight sensory attributes, freely chosen by the panelists, permitted the differentiation of Airen grapes belonging to five Spanish viticultural subzones (Moral, Sierra, Sudeste, Vega and Abertura) by means of their spiderweb diagrams. Another nine attributes distinguished the corresponding musts. Application of PCA to the sensory scores revealed that five attributes explained 81.9% of the variance existing among grapes grown in the different subzones. A similar result was obtained for the musts. Grapes from two of the five subzones, Moral and Sierra, yielded the highest scores with regard to overall impression. Consequently, from the results obtained it is advisable to harvest Airen grapes when the sugar is close to 200 g/L, and total acidity is less than 5 g/L (tartaric acid), while they still present green hues and a berry diameter between 1.3–1.5 cm. In this way the fruity character and absence of astringency was ensured in the obtained musts, both attributes being desirable in order to achieve good quality wines.
NUTRITIONAL AND TOXICOLOGICAL EVALUATION OF SINGLE‐CELL PROTEIN PRODUCED FROM BACILLUS SP. KISRI‐TM1A IN RATS
Authors: AL‐AWADHI N. M. , RAZZAQUE M. A. , JONKER D. , BANAT I. M. , HAMDAN I. Y. 
Published: May 2007

ABSTRACTSingle‐cell protein (SCP) produced from a novel thermotolerant methylotrophic Bacillus sp. KISRI‐TM IA was fed to groups of 10 male and 10 female Wistar rats at levels of 0, 10, 20, and 30 percent of total diets. The feeding of KISRI‐TM IA did not adversely affect growth, feed intake or hematological values of rats. Water intake of male rats decreased with increasing level of SCP in the diet. Urinary pH showed dose‐dependent reductions in both sexes. Plasma alkaline phosphatase and alanine aminotransferase were significantly (P<.05) reduced by increasing levels of dietary SCP. However, no significant (p>.05) abnormalities were observed in the weights or histopathological appearances of the organs. It was concluded that the KISRI‐TM 1A SCP could serve as a potential dietary ingredient at levels of up to 30% for poultry, young lambs and calves.
STABILITY OF ASCORBIC ACID IN ORANGE JUICES AFTER INITIAL USE AT HOME BEGINS
Authors: ESTEVE MARÍA J. , FARRÉ ROSAURA , FRÍGOLA ANA 
Published: May 2007

ABSTRACTAscorbic acid (AA) stability in orange juices, both fresh and commercially packaged in different types of containers (Tetrabrik, glass and tin), was studied. The purpose was to ascertain how well AA is retained once use at home has commenced. The AA levels of the orange juices were measured at 0, 1, 3, 5, 67, 24, 48, 72 and 168h following squeezing in the case of fresh oranges and for commercially packaged juices following opening of the container. Storage was at 4 or 25C. Fresh juice was stored in an open jar; packaged juice in the container in which it came. When stored 7 days at 4C, retention ranged from 93.8 to 95%.
SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE
Authors: PARADIS CAROLE , CASTAIGNE FRANCOIS , DESROSIERS THÉRESE , FORTIN JACINTHE , RODRIGUE NATALIE , WILLEMOT CLAUDE 
Published: May 2007

ABSTRACTSensory (color, turgor, decay) and nutritional (vitamin C, β‐carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2+ 6% CO2 (CA). Shelf‐life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β‐carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β‐carotene content remained stable.
FRANKFURTERS EXTENDED WITH WHEAT GERM PROTEIN: SENSORY PROPERTIES AND CONSUMER RESPONSE1
Authors: GNANASAMBANDAM RAVIN , ZAYAS J.F. 
Published: May 2007

ABSTRACTIn this study, 103 consumers evaluated the sensory acceptance of frankfurters extended with wheat germ protein flour (WGPF). Consumers as a whole did not perceive any differences in the attributes of appearance, flavor, texture, and overall acceptance. However, samples with WGPF were scored lower for intensities of hot dog flavor and spiciness. Perception of intensities of attributes varied depending on age, frequency of consumption, and whether the consumer was male or female. WGPF did not influence the overall acceptance of the product. A trained panel found a difference in smoky flavor due to treatment and a weak difference in smoky aroma and flavor due to storage. Trends suggested an effect due to increasing levels of WGPF on aroma and flavor of frankfurters.
ENVIRONMENTAL MODIFICATION OF YIELD AND NUTRIENT COMPOSITION OF ‘WALDMANN'S GREEN’ LEAF LETTUCE
Authors: MITCHELL CARY A. , CHUN CHANGHOO , BRANDT WENDY E. , NIELSEN S. SUZANNE 
Published: May 2007

ABSTRACTLeaf number, dry weight, and nutrient composition of Lactuca sativa L. cv. Waldmann's Green leaves were compared following 9 days of treatment in a controlled environment room under various combinations of photosynthetic photon flux (PPF:350 vs 800 μmol m−2 s−1), atmospheric CO2 level (ambient vs 1500 ümol mol−1), and single‐strength (1X: 15 mM) vs double‐strength (2X:30 mM) nitrogen (N) as NO3‐ alone or as NH4++ NO3‐ (1:5 molar ratio). CO2 enrichment greatly enhanced leaf number under all PPF and N conditions, but increased leaf dry weight only at high PPF. Conditions favoring high photosynthesis enhanced leaf starch content 3‐fold, and protein content increased as much as 64% with 2X NH4++NO3‐. Free sugar content was 6 to 9% of leaf dry weight for all treatment combinations, while fat was 1.5 to 3.5%. Ash content varied from 15 to 20% of leaf dry weight. Modified controlled environments can be used to enhance the nutritional content as well as the yield of crops to be used for life support in space‐deployed, self‐sustaining human habitats. Leaf lettuce is a useful model crop for demonstrating the potential of nutritional value added by environmental manipulation.
BOOK REVIEWS
Authors: MEDEIROS LYDIA C. , WICKER LOUISE , WALKER C. E. (CHUCK) , POWERS JOHN J. , LEITING VICTORIA 
Published: May 2007

Book Reviewed in this Article:FLAT BREAD TECHNOLOGY. Jalal Qarooni.NEW DEVELOPMENTS IN CARBOHYDRATES AND RELATED NATURAL PRODUCTS. M.J. Mulky and Ashok Pandey.THE SCIENCE OF COOKIE AND CRACKER PRODUCTION. Hamed Faridi, editor.APPETITE FOR LIFE; AN AUTOBIOGRAPHY. Samuel A. Goldblith.FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. I. FRUITS AND VEGETABLES. Mou‐Tuan Huang, Toshihike Owawa, Chi‐Tang, Ho, and Robert T. Rosen.FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. II. TEAS, SPICES, AND HERBS. Chi‐Tang Ho, Toshihike Osawa, Mou‐Tuan Huang, and Robert T. Rosen.
EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY1
Authors: CARR M.A. , MILLER M.F. , DANIEL D.R. , YARBROUGH C.E. , PETROSKY J.D. , THOMPSON L.D. 
Published: May 2007

ABSTRACTThree jerky formulations were prepared from beef top round, turkey breast, and various emu cuts (inner mid drum, inner outside drum, oyster, and fan fillet). The meat sources were sliced, cured, smoked, and dried. All treatments were evaluated for palatability traits, shear force and chemical properties. No significant difference was found in the sodium or ash levels among the three treatments. Beef jerky had the highest percentage fat followed by emu, and then turkey (p < 0.05). Emu jerky was the toughest, chewiest, and most desirable as evaluated by a trained and consumer sensory panels. The production of emu jerky may be of particular interest to the emu industry to increase profits by utilizing less desirable cuts and opening a new market for the meat obtained from the emu. The information provided by this study can be utilized by emu producers and product marketers for the advancement of the emu industry.
COLOR MEASUREMENT AS PREDICTOR OF CONSUMER RATINGS OF MILITARY RATION ITEMS
Authors: ROSS EDWARD W. , SHAW CAROL P. , FRIEL MARY 
Published: May 2007

ABSTRACTInstrumental color measurements were investigated as a method of assessing ration quality after long term storage. Six items were stored at five temperatures from 4 to 60C and withdrawn after 7, 31, 91, 182, 365, 730 and 1095 days. They were assessed for color (CIELAB L*a*b* values, hue angle and chroma), consumer acceptance, and attribute ratings. Color variables varied consistently for only applesauce and cheese spread. L* values were investigated to measure acceptability. Consumer acceptance ratings were divided into two equal sets. The first was used to determine the relationship between the mean score and L* value, then to predict acceptability. Predictions were compared to the second set of scores and type 1 and 2 error rates determined. Although error rates were high by usual statistical standards, they were equal to or lower (although not significantly different) than those based on the mean consumer acceptance score.
MODIFICATIONS IN THE MINERAL CONTENT OF GREEN ASPARAGUS (ASPARAGUS OFFICINALIS, L.) DURING DEVELOPMENT AND PROCESSING (BLANCHING AND CANNING)
Authors: LÓPEZ G. , ROS G. , RINCÓN F. , MARTÍNEZ C. , PERIAGO M. , ORTUÑO J. 
Published: May 2007

ABSTRACTFive commercial sizes of green asparagus (fine, middle, thick, very thick and extra thick) were examined at different stages of commercial treatment (blanched and canned) to study possible changes in six minerals (Cu, Zn, Fe, Mn, Ca and Mg) and the ash content. Significant changes were only found in the Fe and Mg content in washed asparagus of different commercial sizes. Blanching must be considered a moderate step because it only modified the levels of the Fe and Ca in some sizes. Canning, however, resulted in a leaching of Cu, Zn, Mn, Fe and Mg, and the up‐take of Ca. The size of green asparagus was a source of variation in the Mn, Fe and Ca contents after canning. The highest gains after canning for Ca were detected in the biggest sizes.