bluuebunny/crossref_metadata_2025_split huggingface dataset:
SWEET POTATO FLAVOR: QUANTITATIVE AND QUALITATIVE ASSESSMENT OF OPTIMUM SWEETNESS
Authors: KOEHLER P. E. , KAYS S. J. 
Published: May 2007

ABSTRACTInformation on the preferred sugar content would be invaluable in defining flavor criteria and goals for sweet potato breeding programs. By using a sweet potato breeding line that was essentially nonsweet and adding known levels of individual sugars to a puree produced from its baked roots, a quantitative and qualitative assessment of optimum sweetness was made. Panelists were able to distinguish sweetness level in 2.5% increments of added maltose between 10 and 25%. When individual sugars were compared at the same level of sweetness [sucrose equivalents (SE)], panelists consistently ranked the sugars in the following order of preference: maltose > sucrose > fructose. When purees with the same concentration of added maltose or fructose were compared, optimum sweetness for maltose was approximately 21 SE while fructose was 38 SE. Higher levels were considered excessively sweet, thus it is theoretically possible to select sweet potato lines that are too sweet. While lines could be selected for high levels of sucrose and/or fructose. starch hydrolysis and maltose formation appear to be important in sweet potato flavor quality.
TEXTURE ANALYSIS OF CHEDDAR CHEESE MADE FROM ULTRAFILTERED MILK
Authors: LAKHANI SUJATA , GULLETT E. A. , FERRIER L. K. , HILL A. R. 
Published: May 2007

ABSTRACTThe textural properties of Cheddar cheese made from ultrafiltered milk were assessed. Cheddar cheeses were prepared from 1.5‐ and 2.0‐fold concentrated milk and ripened for three months. Textural characteristics of the UF cheeses were compared to control and commercial Cheddar cheeses by sensory and instrumental measures.The texture of cheese made from UF milk differed from the control commercial Cheddar cheeses. According to the trained sensory panel, the UF cheeses were harder and more rubbery, crumbly, chewy and grainy than the control and commercial Cheddar cheeses (P <0.01). The texture profile analysis (TPA), conducted using the Instron, did not correspond to the sensory measurements nor was it successful in discriminating among the cheese samples. Lack of agreement between the sensory and instrumental tests was attributed to differences in the testing conditions and procedures of the two methods. Instrumental tests should be validated against sensory measures in order to be useful as measures of palatability.Consumer preferences for the commercial, control and UF Cheddar cheeses were significantly different (P < 0.01), the UF cheeses being less preferred in terms of flavor, texture and overall acceptability.
FOLATE LOSSES IN BEEF LIVER DUE TO COOKING AND FROZEN STORAGE1
Authors: ARAMOUNI F. M. , GODBER J. S. 
Published: May 2007

ABSTRACTRaw, broiled and fried beef liver samples were stored at − 20°C in either vacuum or air‐saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41% loss in folate activity while frying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.
QUALITY ATTRIBUTES OF D'ANJOU PEARS AFTER DIFFERENT WAX DRYING TEMPERATURES AND REFRIGERATED STORAGE
Authors: DRAKE S. R. , CAVALIERI R. , KUPFERMAN E.M. 
Published: May 2007

ABSTRACTHalf‐cooling times for hot (60°C) and cold (0°C) dried waxed pears in boxes, were identical and equal to 17 h. Waxed hot dried pears required an additional 21 h to equilibrate to holding room temperature. Waxing of pears modified the ripening pattern dependent upon whether the waxed pears were hot or cold dried. Waxed hot and cold dried pears exhibited lower external, but higher internal concentrations of CO2 than nonwaxed fruit. After prolonged storage waxed cold dried pears required more time to develop the characteristic ripe yellow color and retained firmness longer than either waxed hot dried or non‐waxed pears. Waxed hot dried pears were slower to develop yellow color and retained firmness longer than nonwaxed pears. Pears waxed immediately after harvest or after 90 days of cold storage demonstrated increased ripening time compared to nonwaxed fruit.
EFFECT OF SELENIUM FERTILIZATION ON THE CONCENTRATION OF SELENIUM, OTHER MINERALS, AND ASCORBIC ACID IN POTATOES
Authors: MUNSHI CYRUS B. , MONDY NELL I. 
Published: May 2007

ABSTRACTThe effect of selenium fertilization on the concentration of selenium, other minerals, and ascorbic acid of Katahdin potato tubers was studied during each of two years. Sodium selenite was banded to the soil at rates of 5.6 (2.5), 11.2 (5.0) and 16.2 (7.5) kg/ha (ppm of soil). The tuber selenium concentration was increased significantly (p<0.01) from 0.47 ppm to 0.93 ppm fresh weight. However, selenium levels in the soil greater than 5.0 ppm did not result in further increases in the selenium concentration of tubers. No significant effects due to selenium fertilization were observed for the concentration of other minerals and ascorbic acid. Similar trends were observed during both years of the study. In areas where the soil is low in selenium, addition of this element could prove useful in increasing the selenium content of potatoes, a very important vegetable in the American diet.
USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS
Authors: CONFORTI FRANK D. , JOHNSON JANET M. 
Published: May 2007

Abstract The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content. A portion of each flour sample was chlorinated, and comparisons were made between viscoelastic properties and baking quality. The farinograph was used to link the data derived from the flour analysis with baking quality. The stability, mixing tolerance index (MTI) and peak time (PT) correlated significantly with baking performance and were also good predictors when testing quality of chlorinated flour. Chlorination increased the absorbency of the flour, which contributed to a firmer crumb and a stable baked product.
SOME EFFECTS OF SODIUM LACTATE ON SHELF‐LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED BEEF BOLOGNA
Authors: BREWER M. SUSAN , McKEITH FLOYD , MARTIN SCOTT E. , DALLMIER ANTHONY W. , WU S. Y. 
Published: May 2007

Abstract Beef bologna, containing 0, 1, 2, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 2, 4, 6, 8, and 10 weeks. Color was assessed using L*, a*, b* measures, and fade (% reflectance 570 nm/650 nm). A trained sensory panel evaluated flavor and color intensity. Total aerobic plate counts (TPC), pH, and TBA values were determined. Addition of SL had no effect on initial pH. Pink color was correlated with a* values, fade, and TPC (r = 0.74, ‐0.70 and ‐0.54, respectively; p < 0.05). Salty‐flavor intensity was highest for bologna containing 3% SL and lowest in controls. Beefy flavor was inversely correlated with TPC (r = ‐0.45, p < 0.05). Sour‐flavor scores were inversely correlated with pH (r × ‐0.51) and directly with TPC (r = 0.33, p < 0.05). After 10 weeks TPC for control product was highest, while that for bologna containing 3% SL was lowest.
RELATIONSHIPS BETWEEN SOYBEAN COMPONENTS AND TOFU TEXTURE1
Authors: SCHAEFER M. J. , LOVE J. 
Published: May 2007

AbstractTofu was prepared from samples of Amsoy 71 and Vinton or Vinton 81 soybeans grown in different environments. Relationships between soybean, soymilk and tofu protein, lipid, phytic acid, calcium, copper and iron were examined. All components except lipid in soybeans were significantly correlated with the same component in soymilk, but only phytic acid, copper and iron were significantly correlated in soybeans and tofu (moist basis). When relationships were examined on a dry basis, soybean and tofu protein were significantly correlated (r = 0.93).Soybean phytic acid was significantly correlated with tofu calcium (r = 0.90). Tofu calcium and hardness (r = 0.73) and springiness (r = 0.83). were significantly related, and tofu protein was significantly related to fracturability (r = 0.75).The higher‐protein varieties (Vinton/Vinton 81) generally produced tofu that had a higher protein content and a firmer, more springy texture than that of the Amsoy 71 beans. Phytic acid may preferentially bind the calcium coagulant, altering the curd structure and the yield, composition and texture of the resulting tofu.
VITAMIN C AND β‐CAROTENE IN FRESH AND FROZEN GREEN BEANS AND BROCCOLI IN A SIMULATED SYSTEM
Authors: WU YING , PERRY AIKO K. , KLEIN BARBARA P. 
Published: May 2007

AbstractThe reduced ascorbic acid and β‐carotene contents of “retail market‐fresh” (RMF) and “fresh‐frozen” (FF) green beans and broccoli in a simulated handling system were determined. Changes in ascorbic acid content in the two vegetables during a retail market period and frozen storage followed different patterns. In green beans, ascorbic acid content decreased during refrigerated storage for up to 7 days, but in broccoli there was a significant increase. Blanching resulted in a loss of approximately 40% of the ascorbic acid in broccoli. Ascorbic acid content of FF green beans stored at‐20C for 16 weeks was approximately twice that in RMF green beans, but in FF broccoli stored under the same conditions it was only about half that of RMF broccoli. β‐carotene content of green beans and broccoli did not change during either the retail market simulation of frozen storage and did not differ from that of fresh.
POSTHARVEST CHANGES DURING STORAGE OF PACKAGED RADICCHIO1
Authors: PERKINS—VEAZIE P. M. , RUSSO V. M. , COLLINS J. K. 
Published: May 2007

AbstractRadicchio (Cichorium intybus L., var. foliosum) heads were held at two temperatures in plastic dome lid boxes, 10 μm polyethylene produce bags, or 12. 7 μm EHC Clysar plastic shrink‐wrap bags to determine postharvest quality changes. Respiration rate of < 10mL CO2 kg‐1 h‐1 at 1C indicates that radicchio is a moderately respiring commodity. Radicchio held in plastic dome lid boxes lost > 7% fresh weight while those in polyethylene or EHC bags lost < 1% fresh weight during 1 week of storage at either 10C or 1C. Color changes in radicchio occurred primarily in the red portion of the leaf area. Heads faded and lost color saturation between 1 and 4 weeks of storage at 1C. These changes were concomitant with the browning of the leaves. At 10C, heads held in produce or EHC.
FUNCTIONALITY OF MILK PROTEINS AND CORN GERM PROTEIN FLOUR IN COMMINUTED MEAT PRODUCTS1
Authors: HUNG S. C. , ZAYAS J. F. 
Published: May 2007

AbstractEffects of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) on quality characteristics of comminuted meat products were studied. Water holding capacity (WHC) was lowest and cooking loss was highest for the control formulation, whereas formulations extended with CGPF and milk proteins were higher in WHC and lower in cooking losses. Shear force and firmness increased as extenders were added, except WPC. All frankfurters with extenders were firmer than the control, except those extended with WPC. Hue angle was highest for samples with CGPF, while no differences were found in hue angle between control and milk proteins containing samples, except samples with WPC. Frankfurters with CGPF and SC add had a stronger atypical aroma than the control. Meaty aroma score was higher for the control than for the other products, except those with WPC. Meaty flavor score was higher for the control than for all other products. The product with CGPF added had a stronger atypical flavor than the control. Frankfurters containing extenders were not as juicy as the all‐meat control.
IMPACT OF IMMATURE FRUITS ON QUALITY OF PEACH PUREE1
Authors: GONZALEZ A. R. , MARX D. B. , ASELAGE J. M. 
Published: May 2007

AbstractPeaches (Prunus persica L. Batsch) were sampled during the early harvest season to determine the percentage of immature fruits harvested in commercial orchards. The results indicated that the earlier the harvest, the higher the percentage of immature fruits (24%). Six days after the harvest season started, the percentage of immature fruits stabilized to 13%. Removal of immature fruits decreased acidity, increased soluble solid/acidity ratio but did not affect soluble solids content in peach puree. Color was improved by the removal of immature fruits in the cultivar (cv) Baby Gold 5, but no effect was noted in Allgold; puree of the cv Baby Gold 7 showed an improvement in color in 1989 but no effect in 1988.
POSTHARVEST QUALITY AND SENSORY ATTRIBUTES OF ‘BYRONGOLD’ AND ‘RUBYSWEET’ PLUMS1
Authors: MEREDITH F. I. , SENTER S. D. , FORBUS W. R. , ROBERTSON J. A. , OKIE W. R. 
Published: May 2007

AbstractFruit from two new cultivars of plums, ‘Byrongold’ and ‘Rubysweet’ were harvested at three maturities. Maturity one and two were ripened for three and six days at 20C and 85% relative humidity to determine fruit quality characteristics during storage. Plums were separated into three maturity categories by delayed light emission. Fruit size, weight, hue angle, flesh firmness, soluble solids and concentration of sugars, organic acids and sensory attributes were determined to evaluate stroage quality of the fruit. Significant differences were found between cultivars for sucrose, glucose, fructose and sorbitol. Sugar concentrations varied within the same cultivar by maturity and storage times. In general, acid levels decreased as plums ripened. Panelists preferred “Byrongold” ripened for three days for tartness and juiciness and “Byrongold” ripened for six days for sweetness. “Rubysweet” ripened for three days was preferred for sweetness, tartness and juiciness. Significant differences were found in peel bitterness between cultivars and days ripened. Unripened maturity 2 ‘Byrongold’ and unripenedd maturity 3 ‘Rubysweet’ had the highest peel bitterness. Hedonic scores showed ‘Rubysweet’.
COMPARISON OF QUALITY CHARACTERISTICS OF THREE NONMELTING CLINGSTONE PEACH SELECTIONS
Authors: ROBERTSON J.A. , MEREDITH F.I. , LYON B.G. , CHAPMAN G.W. 
Published: May 2007

ABSTRACTThe effect of maturity and ripening on the quality characteristics of three nonmelting clingstone peach cultivars was compared. In general, size, weight, Minolta “a” values and SS/TA increased significantly with increased degree of maturity of fruit as harvested; whereas, firmness, hue angle, acidity and total pectins decreased significantly. Ripening for 7 days at 20C resulted in softening of L9‐A47–33 and Babygold 7 peaches but had no significant effect on the firmness of FLA 9–20C. Ripening appeared to have little effect on the chemical characteristics of all three cultivars except for water soluble pectin, which increased slightly. L9‐A47–33 peach selection was significantly more fruity, peachy, sweet, juicy and had a higher overall acceptance score than Babygold 7 or FLA 9–20C, indicating it might have potential for fresh market use.
ASCORBIC ACID CONTENT AND RETENTION IN LETTUCE1
Authors: ALBRECHT J.A. 
Published: May 2007

ABSTRACTWith increased availability of salad bars and types of salad greens in grocery stores, consumption of salad greens has increased. The purpose of the study was to examine the ascorbic acid content of a number of lettuce cultivars initially after harvest and after refrigerated storage. Purchased lettuces also were analyzed for ascorbic acid content. Ascorbic acid content of locally grown lettuce cultivars ranged from 9–24 mg ascorbic acid/100 g. Although USDA Handbook 8–11 lists ascorbic acid content for a limited number of greens, the ascorbic acid values found in this study were greater than those reported. Ascorbic acid retentions of 40–74% were found for the lettuce cultivars stored for one week, whereas retentions of 8–68% were found for lettuce cultivars stored for two weeks. Ascorbic acid content for purchased lettuce cultivars ranged from 3–14 mg/100 g.
EXTENSION OF BITTER GOURD (MOMORDICA CHARANTIA L.) STORAGE LIFE THROUGH THE USE OF REDUCED TEMPERATURE AND POLYETHYLENE WRAPS
Authors: MOHAMMED MAJEED , WICKHAM LYNDA D. 
Published: May 2007

ABSTRACTBitter gourd (Momordica charantia L.) fruits were stored individually wrapped in low density polyethylene (LDPE) film or unwrapped for up to 21 days at 5–7C, 20–22C and 28–30C, respectively. Assessment was done on several quality parameters including marketable quality. Storage offilm‐wrapped fruit at 5–7C resulted in extension of shelf‐life in excess of two weeks and delayed appearance of chilling injury symptoms. Additionally, film‐wrapped fruits stored at 5–7C were still marketable after 21 days, had lowest fresh weight losses, less softening, reduced incidence of postharvest rots and minimal changes in vitamin C content and pH. Storage of individually wrapped fruits at reduced temperatures therefore offers an effective method of prolonging the shelf‐life of bitter gourd.
FATTY ACID COMPOSITION OF DOCK‐FAT FROM LAMBS GRAZING ALFALFA, SAINFOIN, AND WHEATGRASS1
Authors: KARNEZOS T.P. , MATCHES A.G. 
Published: May 2007

ABSTRACTWe investigated the effects of three forage species on fatty acid composition of lamb (Ovis aries L.) subcutaneous dock‐fat. For 93 days, lambs grazed replicated pastures of irrigated ‘Cimarron’ alfalfa (Medicago sativa L.), ‘Renumex’ sainfoin (Onobrychis viciifolia Scop.), or ‘Luna’ pubescent wheatgrass [Thinopyron intermedium subsp. barbulatum (Schur) Barkw. and D.R. Dewey]. Dock‐fat from lambs grazing sainfoin and alfalfa were similar (P>.01) in fatty acid composition, but differed (P<.01) in the molar concentrations of heptadecanoic (C17:0) and nonadecanoic (C19:0) acids from lambs grazing wheatgrass. Levels of tetradecanoic (C14:0) and pentadecanoic (C15:0) acids were lower (P<0.10) in lambs grazing sainfoin than lambs grazing wheatgrass. No difference (P>.10) in the level of saturated (48.4%) or unsaturated (51.6%) fatty acids was found among lambs from the forages. Octadecanoic acid (C18:0) constituted 49% of the saturated fatty acid composition. Health concerns may arise from the remaining (25% of total fatty acids) potentially harmful saturated fatty acids.
A COMPARISON OF FRUIT OF HIGHBUSH AND RABBITEYE BLUEBERRY CULTIVARS1
Authors: MAKUS DONALD J. , MORRIS JUSTIN R. 
Published: May 2007

ABSTRACTIn 1986, 1988 and 1989, fruit from highbush blueberry (Vaccinium corymbosum L., cvs Collins, Bluecrop, and Herbert) and rabbiteye blueberry (V. ashei Reade, cvs Climax, Tifblue, and Menditoo) grown at the same location were compared for size, raw product quality, storage, and sensory attributes. Compared with rabbiteye blueberry fruit, fruit of highbush cvs were generally larger in size, volume, and surface area and higher in titratable acidity, higher Hunter color attributes of ‘L’, ‘a’, ‘b’, and chroma, protein, P, Ca, Mg, Mn, Fe, Cu, B (dry wt. basis), and higher in decay and water loss after 3 weeks storage at 7 C. Rabbiteye fruit, compared with highbush fruit, were generally higher in pulp pH, percent soluble solids, percent dry matter, seed weight per fruit, weight per seed, fruit height/width ratio, periderm dry weight per fruit, periderm wt. per surface area (in mg/cm2), sugar:acid ratio, firmness (as shear), and in sensory seediness. Fruit soluble solids, dry matter, hue, titratable acidity, pulp pH, and firmness of both species were influenced by weather (years).
GROWTH OF FUNGAL CONTAMINATION IN FERMENTED MILK CONTAINING BIFIDOBACTERIA AND Lactobacillus addophttus
Authors: MEDINA L.M. , JORDANO R. 
Published: May 2007

ABSTRACTThe isolation, enumeration and identification of yeasts and molds were carried out in fifty samples of commercial fermented milk containing bifidobacteria and Lactobacillus acidophilus. The determinations were made at 2, 10, 17, 24, 28, 31, 36, 42, 51 and 84 days of refrigerated storage (7C). Fungal contamination was observed in 94% of the samples. The presence of yeasts was verified in all cases whilst the appearance of filamentous molds was occasional. In all the cases where fungal contamination was established, there was a steady presence of Candida krusei, which proved to be the only yeast identified. The filamentous molds detected were identified as Geotrichum candidum. The level of contamination by yeasts underwent a clear progression during the whole storage period and this evolution was related to the acidity level. The contamination is attributable to hygiene deficiencies during packaging.
CONTROLLED HEAT PROCESSING OF JEWEL SWEET POTATOES FOR PUREE PRODUCTION1
Authors: WALTER WILLIAM M. , SCHWARTZ STEVEN J. 
Published: May 2007

ABSTRACT‘Jewel’ sweet‐potato slices 0.5 cm thick were precooked at 100, 125 and 150C for varying periods of time, finish‐cooked for 15 min at 150C, and pureed. Selected chemical and physical properties of the purees were compared to a puree prepared from conventionally baked sweet potatoes (1.25 h at 195C). Purees from the controlled heat process were also compared to the baked puree by a sensory panel. Of all the treatments, puree from the 100C, 6‐min precook treatment was the most silimar to puree from baked sweet potatoes with respect to chemical and physical characteristics. The sensory panel found the two purees to be different, but were equally divided when asked to express a preference. Subsequent analysis showed that the starch of the baked control had been more completely hydrolyzed than the starch of the other treatments. This was reflected by higher maltose, lower starch content and by decreased starch molecular size and viscosity of the control compared with the other treatments.
QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT GERM PROTEIN FLOUR1
Authors: GNANASAMBANDAM RAVIN , ZAYAS J. F. 
Published: May 2007

ABSTRACTFrankfurters were extended with wheat germ protein flour (WGPF) at 3.5, 5.0. and 7.0%. Water added during formulation was increased by 2% for every 1% of WGPF added. Batters containing WGPF had higher pH and adhesiveness values. Viscosities of the batters were not affected by addition of WGPF. Batters containing WGPF had lower cooking losses, and lower percent water and fat separated. Positive effects, such as lower cooking losses, higher processing yields and lower percent fat, were not consistent at levels of WGPF beyond 3.5%, probably because of higher levels of added water. Total yields of the samples containing WGPF were higher than those of control samples. No differences were observed in protein and amino acid contents of samples. Lower fat content was found in samples extended with 7.0% WGPF. Frankfurters containing WGPF had lower shear force and firmness values. Differences in color of frankfurters were also observed.