bluuebunny/crossref_metadata_2025_split huggingface dataset:
QUALITY CHANGES DURING STORAGE IN KOREAN CLEAR PEAR JUICES CONCENTRATED BY THREE METHODS
Authors: LEE YOUNG C. , LEE SEUNG W. 
Published: May 2007

ABSTRACTPears of Shingo variety were coarsely ground, and subjected to heat treatment by HTST (high temperature short time) and pectinase treatment to produce a cloudy pear juice. The pear juice was then treated with Viscozyme, gelatin and bentonite, and filtered through an ultrafiltration membrane to produce a clear pear juice. The clear pear juice was concentrated to 3 to 5 fold by vacuum evaporation, freeze concentration, and reverse osmosis methods. The concentrates were diluted to 10° Brix and stored at 4C for 15 days. The single strength juice was evaluated for color, turbidity, heat stability, and sensory preference at 5 day intervals during storage.The pear juice concentrated by the three methods showed only small differences in quality. While the clear pear juice with added ascorbic acid had no quality changes at 4C after 15 days' storage, that without the addition of ascorbic acid resulted in some deterioration in browning, turbidity and heat stability after 10 days' storage. There were small, but significant flavor differences among clear pear juices concentrated by evaporation, freeze concentration and reverse osmosis.
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1
Authors: JO CHEORUN , AHN DONG U. , LEE JEONG I. 
Published: May 2007

ABSTRACTAn emulsion‐type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat contents. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than nonirradiated, and the major cholesterol oxides formed in irradiated pork batters were 7α‐ and 7β‐hydroxycholesterol. Hunter color a‐ and b‐values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation increased the amount ofvolatiles significantly. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatiles. In summary, irradiation increased lipid and cholesterol oxidation, volatiles production and had detrimental effects on the color of raw pork batters under aerobic condition.
FUNCTIONAL PROPERTIES AND NUTRITIONAL QUALITY OF ALKALI‐ AND HEAT‐TREATED SOY PROTEIN ISOLATE
Authors: WU W. , HETTIARACHCHY N.S. , KALAPATHY U. , WILLIAMS W.P. 
Published: May 2007

ABSTRACTAlkali and heat are increasingly utilized in food processing. This study was conducted to evaluate specific functional and nutritional properties of alkali‐ and heat‐treated soy protein isolate (AHSPI) and the relationship between these properties. High pH (12.0) and temperature (100C) increased protein solubility of the isolate from 47 to 99.5% and emulsifying activity index from 74 to 184 m2/g. The values for in vitro protein digestibility (IVPD), computed‐protein efficiency ratio, and IVPD‐corrected amino acid score of AHSPI were not significantly (P>0.05) affected at pH 8.0 or 10.0, but were reduced At pH 12.0. At pH 12.0, lysinoalanine content significantly (p<0.05) increased from 0.39 to 1.22 g/100g protein as temperature was increased from 40 to 100C. Improvements in functional properties of soy proteins can be obtained through combined alkali and heat treatments. However, very high pH and temperature should be avoided to maintain nutritional quality of the proteins.
STORAGE QUALITY OF BELL PEPPERS PRETREATED WITH HOT WATER AND POLYETHYLENE PACKAGING
Authors: GONZÁLEZ‐AGUILAR G.A. , CRUZ R. , BAEZ R. , WANG C.Y. 
Published: May 2007

ABSTRACTTreatments of bell peppers (Capsicum annuum, L) with hot water at 45Cfor 15 min or SSC for 4 min prior to storage at 8C markedly reduced the incidence of fungal infections. However, the hot water treatment induced shriveling during storage. When hot water treated pepper fruits were subsequently placed in low density polyethylene bags, storage quality of these peppers improved tremendously including retention of firmness, reduction of water loss, retardation of color change, and alleviation of chilling injury. Total soluble solids, titratable acidity, and pH values in the pepper fruit were generally not affected by these treatment. A 4 min dip at 53C followed by packaging with 0.065 mm low density polyethylene film was very effective in maintaining pepper quality. This treatment inhibited respiration rate, reduced decay, retained turgidity and green color, and maintained excellent overall quality after 28 days of storage at 8C. Hot water treatment combined with polyethylene film packaging is a promising technique for improving the storage quality of bell peppers.
EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS
Authors: EDWARDS C.G. , PRIJATNA D. , BUSBOOM J.R. , BREKKE C.J. , BOYLSTON T.D. 
Published: May 2007

ABSTRACTFat contents of ground pork were altered by reducing the amounts of fat trim incorporated and by the inclusion of different apple products (fresh, rehydrated, and sauce). Panelists could discriminate between ground pork containing 15% or 30% fat (without apples) and between ground pork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% apple (p<0.05). Incorporation of apple products (15% of total formulation weight) into reduced‐fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depending on the apple product. Total fat of cooked pork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not significantly influence psychrotrophic bacteria populations or the color of pork sausage stored at 1–2C up to eight days.
BLACK TIP DISCOLORATION IN INDIAN RICE. EFFECT OF EXTENDED MILLING ON MILLING CHARACTERISTICS, CHEMICAL COMPOSITION AND COOKING QUALITY
Authors: BAJWA USHA , SEKHON KASHMIRA SINGH , KAUR MANIDER 
Published: May 2007

ABSTRACTExtended milling of rice decreased the incidence of mycoflora and reduced black tip discoloration but reduced the head rice yield and kernel weight. Protein content, ash, reducing sugars, nonreducing sugars and free fatty acids increased whereas amylose decreased significantly with the increase in the number of discolored grains. Discolored rice required significantly less time to cook, showed decreased water uptake, reduced kernel elongation and losses. Cooking time decreased; water uptake, elongation in cooked rice and gruel solid loss increased with an increase in the degree of milling. Correlation coefficients between the different variables were calculated.
POSTSTORAGE SENSORY PROFILES OF FRUIT OF FIVE APPLE CULTIVARS HARVESTED AT DIFFERENT MATURITY STAGES
Authors: ZERBINI PAOLA ECCHER , PIANEZZOLA ALBERTO , GRASSI MAURIZIO 
Published: May 2007

ABSTRACT Apples of five cultivars (Braeburn, Fuji, Golden Delicious, Red Chief and Staymared) were harvested four times at weekly intervals. Selected and trained panelists evaluated the intensity of sensory characteristics of fruits after storage (4 months at OC in air) and shelf‐life at 20C by descriptive analysis. Sensory attributes were firmness, crispness, mealiness, juiciness, sweetness, sourness and aroma. Harvest time mainly influenced fruit texture after storage: in Staymared the juiciest and the most crisp fruits were those of the intermediate harvests, in Red Chief those of the first harvest, while in Fuji those of the last two harvests. Sensory quality of Braeburn and Golden Delicious was not affected by harvest time. The characterization of apple maturity and cultivars according to the sensory characteristics of fruits can help to identify the fruit best satisfying the consumers’ requirements.
FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES 1
Authors: HUANG JEN‐CHIEH , ZAYAS JOSEPH F. , BOWERS JANE A. 
Published: May 2007

ABSTRACT Patties were formulated with 20% fat ground beef and sorghum flour (SF) at 2, 4, and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beef patties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cooked patties was not affected by addition of SF. Fat and water retentions of beef patties increased as the level of SF increased. Hunterlab a values (redness) for raw patties decreased as the level of SF increased, but a values for cooked patties were not influenced by level of SF. Shear force and compression of cooked patties decreased as the level of SF increased. Meat aroma and flavor decreased, but sorghum aroma and flavor of cooked patties increased as the level of SF increased. Tenderness of cooked patties increased as the level of SF increased, but juiciness of cooked patties was not affected.
TEMPERATURE MANIPULATION IMPROVES POSTHARVEST QUALITY OF A MID‐SEASON PEACH
Authors: PERKINS‐VEAZIE P. , ROE N. , LASSWELL J. , McFARLAND M.J. 
Published: May 2007

ABSTRACT Mid‐season peach (Primus persica (L.) Batsch cv Majestic) fruit of five maturity stages, from red suture to red, full soft, were subjected to warming treatments before and during storage at 5C. Intermittent warming and delayed storage accelerated softening in red suture, half and full red hard fruit. The treatment effect was greater with less mature fruit. Treatment had no effect on soluble solids concentration, total phenolics, or titratable acidity.‘Majestic’ peaches could be held at 5C up to four weeks if harvested at the half red or full red hard stage and held at room temperature for 24 h before storage.
FORMULATION AND QUALITY EVALUATION OF REDUCED SUGAR AND REDUCED CALORIE KAZANDIBI
Authors: DEMIRAG K. , ELMACI Y. , ALTUG T. 
Published: May 2007

ABSTRACT The production of kazandibi which is a milk pudding type of dessert for dietetic purposes was performed and the effects of various food additives on energy value, sensory and chemical components were investigated. A guar gum+xanthan gum (2.8+1.2) mixture besides rice milk and rice flour increased the textural quality whereas the artificial sweeteners aspartame+acesulfame K (0.25+0.25) together with small amounts of xylitol and fructose were effective in providing sufficient sweetness. Milk+cream aromas (1.5+0.3 and 1.5 + 0.5) had statistically significant (p < 0.05) effects in increasing flavor acceptability. The samples had higher protein contents (5%) and lower energy values (83kcal/100 g) than those of standard kazandibi and can be used both for diabetic and dietetic purposes.
EFFECT OF MOIST HOT AIR TREATMENT ON SOME POSTHARVEST QUALITY ATTRIBUTES OF STRAWBERRIES
Authors: WANG CHIEN Y. 
Published: May 2007

ABSTRACT‘Northeaster’ strawberries were heated with moist hot air at 36, 39, 42, 45, 50 and 55C for 0, 20,40, 60, 80 or 100 min. Fruit were injured when exposed to temperatures 50C or higher, or durations of 60 min or longer at 45C. Treatment at 45C for 40 min or at 42C for 60–100 min resulted in the least decay incidence after 5 days at 0C, 3 days at 10C, and 1 day at 20C. Heated strawberries in general had lower titratable acidity, higher soluble solids content and higher levels of fructose, glucose, and sucrose than nonheated samples. Heated fruit also had a higher soluble solids/acid ratio, but lower citric acid and malic acid content. The lightness measurements, L*, and chroma values, C*, were decreased by moist hot air treatment and the fruit were duller and less bright in appearance after heat treatment. Strawberries heated at 39C or lower temperatures had no discernable differences from nontreated fruit in quality attributes measured. However, fruit treated with 45C for 40 min or 42C for 60–100 min maintained better postharvest quality than other treatments.
CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE1
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. 
Published: May 2007

ABSTRACTPasteurized orange juice which was packaged in laminated gable top cartons was stored for the expected shelf‐life of 9 weeks at 2C and at −18C (control sample). Periodic quantitative analysis of 46 volatile constituents by headspace gas chromatography (HSGC) showed a gradual decrease during the first 4 weeks and a more rapid drop after 5–6 weeks of storage. The decrease was greater for water soluble than for oil soluble constituents. HSGC of the laminated composite carton revealed an initial rapid absorption of many volatile constituents. A sensory panel found a significant decrease in the hedonic rating of juice stored for 7 weeks at 2C compared with that for the starting juice. Triangle difference and paired preference tests showed no differences between juices stored at 2C and those stored at −18C for the same length of time, and no preference for either juice stored at 7 or 9 weeks for the same length of time.
QUALITY EVALUATION OF MELON CULTIVARS. CORRELATION AMONG PHYSICAL‐CHEMICAL AND SENSORY PARAMETERS
Authors: PARDO J.E. , ALVARRUIZ A. , VARÓN R. , GÓMEZ R. 
Published: May 2007

ABSTRACTSoluble solid content, pH, firmness and color as measured by tristimulus colorimetry of nine cultivars of melon (Cucumis melo L.) were correlated with external appearance, texture and flavor. The Piel de Sapo type cultivars, RQ‐200 and Sancho, were the most appreciated for their external appearance, and MTV, a Rochet type cultivar, was preferred for its texture and flavor. ACL, a Yellow type cultivar, showed the highest pH and soluble solids (SS) content, while the Tendral type cultivars were the firmest. Flavor was positively correlated with pH and SS content, which confirms consumers’ preference for fruits with a high pH and high sugar content. The negative correlation between firmness and texture suggests that consumers prefer tender fruit. The colorimetric parameters served to differentiate three groups of cultivars as regards external color: Yellow type cultivars, Tendral type cultivars and Piel de Sapo and Rochet type cultivars. As regards internal color, none of the parameters clearly discriminated between the types of cultivars considered.
SENSORY AND PHYSIO‐CHEMICAL PROPERTIES OF MEMBRANE FILTERED APPLE JUICES1
Authors: CLIFF MARGARET A. , FUKUMOTO LANA R. , KING MARJORIE C. , EDWARDS BARB J. , GIRARD BENOIT 
Published: May 2007

ABSTRACTShelf‐stable apple juices were prepared using two ceramic and four polymeric tubular membranes of varying pore sizes and evaluated using color matching and triangle tests. Juices from 9 kDa and 20 kDa membranes were different in color and aroma/flavor from the other membranes, the characteristics of which did not differ from each other. A full sensory profile was obtained for experimental juices produced using a 0.02 μm ceramic membrane and from commercial pasteurized apple juice. Experimental juices were prepared from fresh and stored apples with and without ascorbic acid. Twelve judges evaluated color; cooked/caramelized, appley, fruity and green aromas and seven flavor attributes (cooked/caramelized, appley, fruity, green, sweet, sour, astringence). Analysis of variance and principal component analysis revealed that membrane filtered juices lacked the cooked/caramelized aroma and had a green flavor compared with the commercial apple juice. Membrane filtered juices prepared from freshly harvested apples had less appley and fruity aroma and flavor, but were more sour and astringent than juices prepared from stored apples. Ascorbic acid treatment significantly reduced the yellow color and increased the astringence of juices.
QUALITY EVALUATION OF QUICK COOKING BASMATI RICE
Authors: RAMESH M.N. , NARASIMHAN SHANTHI , PRAKASH MAYA 
Published: May 2007

ABSTRACTBasmati rice is valued for its flavor and long, bold grains. Traditionally this variety of rice demands a special cooking method of pre‐soaking, boiling with an optimum amount of water and spreading for cooling. The technology to develop Quick Cooking Rice (QCR) hitherto used for nonscented rice has been extended to basmati rice, and the effect of processing on the cooking quality of basmati QCR was tested by sensory profiling, complemented by GC head‐space volatiles for analysis of the basmati flavor released during rehydration. The performance of processed and unprocessed basmati rice is described here.
RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY COATING WITH AN EDIBLE FILM
Authors: CARRILLO‐LOPEZ A. , RAMIREZ‐BUSTAMANTE F. , VALDEZ‐TORRES J.B. , ROJAS‐VILLEGAS R. , YAHIA E.M. 
Published: May 2007

ABSTRACT Mango fruit has a relatively short storage life of about 2 to 3 weeks at 13C. In order to prolong the storage life of ‘Haden’ mangoes, fruit were coated with 3 concentrations (8,16 and 24 g.L−1) of the edible coating film “Semperfresh” and then stored at 13C and 85% RH. Fruit were then evaluated every 4 days for up to 32 days for total soluble solids (TSS), titratable acidity (TA), pH, firmness, weight loss, color of the skin, and ascorbic acid content. All 3 concentrations applied to the fruit affected fruit ripening. TA, firmness, and green color were higher in coated fruit, and weight loss, SST, and pH were lower compared with the noncoated fruit. “Semperfresh” had no effect on decay development. Ascorbic acid decreased in all stored fruit, but this decrease was slower in coated fruit, and there were no significant differences between the different “Semperfresh” concentrations.
MINERAL CONCENTRATIONS IN INDIVIDUAL‘d'ANJOU’ PEAR FRUIT WITH AND WITHOUT CORKSPOT1
Authors: FACTEAU T.J. , CAHN H. , MIELKE E.A. 
Published: May 2007

ABSTRACTIndividual‘d’ Anjou’ pear fruit with and without corkspot were analyzed for N, K, P, Mg and Ca concentrations over a two year period to determine if the disorder could be separated on the basis of mineral concentrations or N:Ca ratios. Two sites were sampled in 1989 and 12 sites in 1991. Although no critical mineral concentration or N:Ca ratio was found that would entirely separate populations of either normal or disordered fruit, a peel tissue N:Ca ratio of 6.3, suggested by the literature, correctly distinguished approximately 70% of fruit in each category. Logistic models developed by stepwise regression indicated that the best models for each site were not the same and did not always contain N or Ca. The logistic models correctly predicted approximately 83% of the fruit in each category.
SENSORY QUALITY CRITERIA FOR COLD VERSUS WARM GREEN PEAS STUDIED BY MULTIVARIATE DATA ANALYSIS
Authors: WIENBERG LISBETH , MARTENS MAGNI , BROCKHOFF PER BRUUN 
Published: May 2007

ABSTRACTSensory quality criteria for cold versus warm green peas were investigated in 49 batches of peas (Pisum sativum L. var. medullae Alef.)from Denmark. Trained panelists profiled the samples with 14 descriptors. The same underlying systematic variations in the sensory variables were expressed for cold and warm peas. The attributes mealiness, skin toughness, crispness, sweetness, bitterness, pea and pea pod flavor were found to be relevant sensory quality criteria for both cold and warm peas by analysis of variance and multivariate analysis. For all important attributes corresponding cold ‐ warm attributes were highly correlated in the PLSR prediction. Cold peas were separated from warm peas by having more pea pod odor and pea pod flavor in contrast to warm peas which were more sweet. Consumer preference of 14 samples were measured and translated to panelist perception in another part of the project. Results from panelist perception in accordance with consumer perception gave the basis for developing a sensory screening model.
MEASURING CHARACTERISTICS OF FRANKFURTERS EXTENDED WITH SORGHUM FLOUR1
Authors: VAN ZYL H. , SETSER C.S. 
Published: May 2007

ABSTRACTInclusion of 2, 3.5 or 5% sorghum flour in frankfurters had no significant influence on pH, viscosity or thermal stability of batters. Water‐holding capacity was lower for batter containing 5% sorghum flour. The level of sorghum flour had no effect on proximate composition, mechanical, sensory or shelf‐life measurements. Leucine and isoleucine levels and saturation index decreased with the incorporation of 5% sorghum flour. Storage period at 6/pm 1C also had no effect on sensory measures of frankfurters. However, water activity and TBA values of frankfurters increased after 15 days of storage; no further increases were found after 30 days. Microbial colony forming units could be detected only after 30 days and did not increase further. Total volatile nitrogen did not increase until day 40 of storage. No interactions were found between level of sorghum flour and day of storage for any of the parameters tested. Up to 5% sorghum flour can be used in frankfurters without adverse effects.
IDENTIFICATION OF SENSORY COLOR OPTIMA OF STRAWBERRY YOGURT
Authors: JAROS D. , ROHM H. 
Published: May 2007

ABSTRACTCommercially available strawberry yogurts were subjected to preference ranking done by an untrained panel and to instrumental color analysis. Spectral reflectance data and color values expressed in the CIELAB system revealed different color properties of the yogurts, mainly with respect to the hue angle determining whether a product is, e.g., dominantly red or dominantly orange. Sensory evaluations resulted in three groups of products being significantly different from each other with respect to their preference patterns. The tomato color index originally proposed for measuring the ripening index of tomatoes appeared to be useful to reduce 3‐dimensional yogurt color values to one dimension and to construct a function of preference ranks versus instrumentally measured data.
RELEVANT MEASUREMENTS OF GREEN PEA TEXTURE
Authors: EDELENBOS MERETE , THYBO ANETTE , ERRICHSEN LARS , WIENBERG LISBETH , ANDERSEN LARS 
Published: May 2007

ABSTRACTPea (Pisum sativum L. var. medullae Alef.) texture is one of the most important quality attributes for Danish consumers. To optimize acceptance of frozen green pea products in the future it is necessary to have suitable methods that can be used in plant breeding for optimizing texture quality. Peas with a wide range of textural characteristics were selected during three pea seasons and analyzed using chemical‐physical measurements and sensory descriptive analysis. Determination of alcohol insoluble solids (AIS), dry weight, tenderometer value (TV), testa texture, cotyledon texture, and testa weight were satisfactory methods for screening frozen green peas for sensory texture quality. AIS and dry weight could handle small unit sizes as required in plant breeding. Within the range of pea quality found in Denmark, the AIS, dry weight and testa weight methods were highly correlated to sensory mealiness, skin (testa) toughness, juiciness and crispness. Instrumental measurement of cotyledon texture was better related to sensory seed hardness than was instrumental seed texture. Sample size has to be reduced to make this method suitable for screening of plant material for hardness.
QUALITY CHANGES IN ORGANIC TOMATOES PACKAGED IN BIODEGRADABLE PLASTIC FILMS
Authors: KANTOLA MARI , HELÉN HARRY 
Published: May 2007

ABSTRACTQuality changes in organic tomatoes stored in four biodegradable packages and in LDPE‐bags at 11 ± 1C and 75–85% RH were studied for three weeks. Organic tomatoes were packed in perforated LDPE‐bags and the following biodegradable packages: a perforated Mater‐Bi®‐bag, a Biopol®‐coated paperboard tray overwrapped with a perforated Mater‐Bi®‐bag, a polylactide coated paperboard tray overwrapped with a perforated Mater‐Bi®‐bag, and a perforated cellophane bag. The tomatoes were analyzed for weight loss, moisture content, color, firmness and flavor. Package type had no significant influence on the tomatoes' sensory quality, whereas storage time significantly (p < 0.05) influenced the fruits' color, flavor and firmness. The tomatoes' firmness decreased, their redness (a*value) increased and their flavor diminished during storage. The tomatoes lost more of their weight in biodegradable packages than in LDPE packages.