bluuebunny/crossref_metadata_2025_split huggingface dataset:
Possible Role of the Crude Fiber of Soy Flour in Texture Formation During Nonextrusion Texturization Processing
Authors: TARANTO M. V. , KUO C. M. , RHEE K. C. 
Published: August 2006

ABSTRACTScanning electron and transmitted light microscopy were used to study the role of crude fiber in texture formation during non‐extrusion processing of soy flour. By comparing micrographs of texturized soy flour, water‐extracted texturized soy flour, texturized soy concentrate, texturized soy isolate, and texturized soy product‐hull blends, transmitted light and scanning electron microscopy showed that removal of the soluble carbohydrate fractions either before or after nonextrusion texturization did not alter the morphology or microstructure of the texturized soy concentrate or water‐extracted texturized soy flour as compared to texturized soy flour. Therefore, it seems probable that the presence of the soluble carbohydrate fractions is not a prerequisite for the formation of the alveolate morphology normally created during nonextrusion processing. Scanning electron microscopy showed that the cuticle morphology of the texturized soy isolate's alveoli was changed as the amount of crude fiber in the soy hull‐soy isolate blend increased. The cuticle morphology of the texturized soy isolate‐soy hull blend was similar to that of the texturized soy concentrate and texturized soy flour. Therefore, crude fiber seems to control the type of alveolation developed and the type of cuticle morphology exhibited in the product's alveoli.
Correction Factor of Come‐up Heating Based on Mass Average Survivor Concentration in a Cylindrical Can of Heat Conduction Food
Authors: UNO JUN‐ICHI , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA mathematical expression is derived to estimate a correction factor for come‐up heating, which may be used to calculate mass average survival concentrations. For this derivation, analytical heat conduction formulae are used to estimate transient state temperature distributions in a cylindrical can of heat conduction food. Through the dimensional analysis of the derived analytical expression, 12 dimensionless groups are formulated in order to examine the Influence of various process conditions as well as of food properties on the correction factors. Theoretical correction factors are then computed for various numerical combinations of these dimensionless groups. Through the nonlinear regression analyses of these computed factors, we obtain algebraic equations for representing these factors as a quadratic function of the dimensionless groups. There is fair agreement between the correction factors estimated by using the algebraic equations and by using heat penetration data collected experimentally.
Pilot Plant Production of an Edible Alfalfa Protein Concentrate
Authors: FIORENTINI R. , GALOPPINI C. 
Published: August 2006

ABSTRACTThis paper reports the development of a pilot plant scale wet fractionation process to obtain an edible leaf protein concentrate from alfalfa juice by the fractionated recovery of the chloroplastic and cytoplasmatic proteins. The green pigmented fraction is recovered at room temperature by employing an organic polyelectrolyte, while the edible white proteins are coagulated by acidification to pH 4.0. The pilot plant and working conditions are described together with the chemical composition of the final products. Some functional properties of cytoplasmatic protein concentrate are also reported. Since the whole process takes place at room temperature the cytoplasmatic protein concentrate shows good functional properties especially with regard to its nitrogen solubility.
Effects of Added Calcium on Texture and Quality of Canned Jalapeno Peppers
Authors: SALDANA GUADALUPE , MEYER ROBERT 
Published: August 2006

ABSTRACTJalapeno peppers were canned and treated with calcium chloride, calcium hydroxide, and calcium lactate. Concentrations of 0.2, 0.3, and 0.4% of calcium were used. After 3 months of storage time, the peppers were evaluated for texture, quality, and nutritional composition. Calcium hydroxide was an inadequate firming compound in this experiment because of its neutralizing effect on the acid content and the precipitation found in the can after storage. Calcium chloride at a concentration of 0.2% was found to be the most desirable firming compound because under the test conditions it did not impart a bitter taste and because its solubility properties are better than those of calcium lactate. Higher concentrations failed to significantly increase the firmness of peppers. The treatments produced no adverse effects on the flavor or the vitamin and mineral content, with the exception of calcium, in canned jalapeno peppers.
Removal of Polyphenols from Sunflower Meal by Various Solvents: Effects on Functional Properties
Authors: RAHMA E. H. , RAO M. S. NARASINGA 
Published: August 2006

ABSTRACTThe protein and chlorogenic acid (CGA) content, nitrogen solubility index (NSI), water and fat absorption, emulsification capacity (EC), foaming capacity, and foam stability of dehulled, defatted sunflower meal treated by various solvent systems to remove polyphenols were determined. All solvent treatments resulted in increased protein content, markedly reduced the CGA content, and increased water absorption capacity (WAC). Organic solvents caused a decrease in NSI whereas water, 0.002N HCI, or 2% NaCl solution caused an increase. Aqueous ethanol extraction decreased fat absorption, emulsification, and foaming capacity. Acidic n‐butanol increased foaming capacity, multiple solvent system did not affect it and other solvents used decreased it.
A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food
Authors: AKINGBALA J. O. , ROONEY L. W. , FAUBION J. M. 
Published: August 2006

ABSTRACTA laboratory method was developed and used to prepare ogi from seven sorghum cultivars. Mean yields of ogi, bran and solubles were 72.9%, 15.9%, and 7.5% respectively. Mean ogi composition was 84.3% starch, 8.3% protein, 2.5% fat, 0.59% ash, and 1.3% soluble sugars. The protein, fat, ash, and soluble sugar content of laboratory ogi was within 2% of values obtained from analysis of three commercial Nigerian ogi samples. Yields of ogi were significantly affected by variety of sorghum.
Alternative Procedures for Enumeration of Desulfotomaculum nigrificans Spores In Raw Ingredients of Soy Protein‐Based Products
Authors: DONNELLY L. S. , BUSTA F. F. 
Published: August 2006

ABSTRACTThe effectiveness of commonly used enumeration media for measurement of laboratory‐produced spore crops of Desulfotomaculum nigrificans was examined in comparison with a modified infant soy formula broth. While not significantly more productive in all cases, more spores were recovered in the modified infant soy formula (ISF broth) than in the other media tested. Rapid growth of D. nigrificans in infant soy formula was not uniquely associated with any commercial brand. An alternative procedure for the enumeration of D. nigrificans spores in soy protein isolate, including a heat shock and incubation time greater than current recommendations, was described. A specially formulated soytone based medium, used in a tube, was equal to or superior in productivity to sulfite agar. D. nigrificans spore counts different brands of soy protein isolates and concentrates ranged from <0.2–151/g with average counts of 16–26/g. In a limited study, spore counts for carageenan ranged from 45–163/g.
Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics
Authors: AKINGBALA J. O. , ROONEY L. W. , FAUBION J. M. 
Published: August 2006

ABSTRACTSeven sorghums were processed into ogi, a Nigerian fermented porridge. The color, taste, texture, aroma, and consistency of the ogis were evaluated to determine which sorghums had the best properties for ogi preparation. In general, nonwaxy, white sorghums gave ogi the highest ratings for these properties. Waxy sorghums produced ogi with poor, undesirable consistency. The brown high tannin sorghums produced ogi with undesirable brownish‐red color, poor consistency and texture, and low in vitro starch and protein digestibility. Ogi prepared with TAM680 and Funk G776W most closely resembles Nigerian ogi.
Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria
Authors: JUVEN B. J. , WEISSLOWICZ H. 
Published: August 2006

ABSTRACTIn an attempt to use specific bacterial metabolites in a monitoring system to detect initial signs of spoilage of tomato products, the changes in bacterial counts, pH, titratable acidity and the accumulation of lactic acid, hydrogen peroxide, diacetyl (DA) and acetoin (AMC) in tomato juices inoculated with Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides, were studied. Of the metabolites tested, it appears that DA and AMC can be taken as valuable indicators of contamination of tomato juice by lactic acid bacteria at early stages but not at advanced stages of bacterial growth.
Effects of Insulation on the Extent of Freezing of Tomato Products Stored in Aseptic Bulk Storage Tanks
Authors: DALE M. C. , LESLEY D. R. , OKOS M. , NELSON P. 
Published: August 2006

ABSTRACTA finite difference model was developed to determine the effects of insulation on the extent of freezing of tomato puree stored in aseptic bulk storage silos exposed to winter weather conditions. The model was validated using data obtained from the freezing and thawing of a small cylinder of tomato puree. Density, heat capacity, and thermal conductivity were written as functions of temperature, percent solids, and percent ice fraction. Storing high percent solids or a small amount of insulation could greatly reduce the extent of freezing in a silo. Three inches of foam type insulaton were sufficient to prevent freezing of 8.5% solids tomato puree for a severe winter (1979) in the northeastern region of Indiana using temperatures and wind speeds collected by the Ft. Wayne, IN weather station. One inch of insulation was sufficient to prevent freezing in 21% solids tomato puree.
Preparation and Use of Inexpensive Crude Pepsin for Enzyme Hydrolysis of Fish
Authors: LIN LIU LING , PIGOTT GEORGE M. 
Published: August 2006

ABSTRACTA high quality white, fluffy, water‐soluble fish protein hydrolysate (FPH) powder can be prepared by pepsin hydrolysis of fish flesh. However, the use of this process is limited by the high cost of pepsin which must be purchased as pharmaceutical grade. A practical method was developed for producing crude pepsin preparations of sufficient purity to allow efficient operation of the FPH process. Samples of crude enzyme prepared by autodigestion of hog stomach mucosa, especially at pH 1.0, gave high pepsin activity. A detailed procedure is presented for preparing this high activity, low cost crude pepsin for the FPH process.
Fish Orientation and Feed Rate Effects on Air Separation by Shape
Authors: CAREY R. , WHITNEY L. F. , CORREA L. R. 
Published: August 2006

ABSTRACTA mechanical system has been developed to automatically separate flat fish from round fish by utilizing their differences in projected area and aerodynamic properties. A continuous stream of mixed fish is moved along a belt conveyor at a rapid rate, and upon discharge each fish is subjected to a blast of high velocity air. Differences in shape and ratio of projected area to weight of flat fish and round fish are sufficient to alter their trajectories and therefore enable their separation. Experimental results indicate that the system is a practical method to sort fish by shape, either at sea or ashore.
HPLC Analysis of Sorbic Acid in Citrus Fruit
Authors: PARK G. L. , NELSON D. B. 
Published: August 2006

ABSTRACTA method for the determination of sorbic acid (2,4‐hexadienoic acid) in citrus fruit is described. The method consists of extraction of the peel with methanol, clean‐up of the extract by solvent partitioning and column chromatography, and quantitative determination by reverse‐phase HPLC using UV detection. The method is applicable to orange, lemon, and grapefruit and the detection limit is 0.5 ppm. Analysis of fruit fortified with 1–10 ppm sorbic acid indicated an average recovery of 95.6% with a coefficient of variance of 2.9%.
Effect of Textured Soy Flour Level on the Acceptance of Ground Beef in Egypt
Authors: NOFAL MOSTAFA A. 
Published: August 2006

ABSTRACTGround beef mixtures containing 10, 20, 30, 40 or 50% hydrated textured soy flour (HTSF) were evaluated for chemical composition, nutritive value (by protein efficiency ratio PER and amino‐acid composition) and sensory panel responses (by difference and preference tests). Difference tests showed that 10% and 20% replacement of ground beef (PER 1.85 and 2.35) with HTSF (PER 2.27) did not differ from 100% ground beef (PER 2.50). Preference tests (hedonic scale) indicated that ground beef containing 10% HTSF had flavor which was equivalent to that of 100% ground beef. The flavor desirability decreased as percentage of HTSF increased.
Determination of Aluminum Phosphide in Fumigants
Authors: KAO CHUAN 
Published: August 2006

ABSTRACTA simple method has been developed to measure aluminum phosphide (AIP) in fumigants. Phosphide‐containing fumigants were reacted with water to release phosphine gas (PH3), and the gas was oxidized to phosphate by permanganate. The phosphate formed was then determined by the gravimetric quinolinium molybdophosphate method (AOAC, 1975).
Amino Acid Profile of Insoluble Collagen Isolated from Fresh Water Prawn, Macrobrachium rosenbergii
Authors: NIP W. K. , ZEIDAN H. M. K. , MOY J. H. 
Published: August 2006

ABSTRACTInsoluble collagen was isolated from the abdominal tissue of fresh water prawn, Macrobrachium rosenbergii. The yield was 0.4–0.6%. The amino acid profile of this insoluble collagen was elucidated with 81.6 hydroxyproline residues per 1000 collagen amino acid residues or 2 mg hydroxyproline per 100 mg insoluble collagen. A comparison was made between the amino acid profile of insoluble collagen from M. rosenbergii and that of P. setiferus.
Investigation into Potential Sources of Heat‐Stable Alkaline Protease in Mechanically Separated Atlantic Croaker (Micropogon undulatus)
Authors: SU H. , LIN T. S. , LANIER T. C. 
Published: August 2006

ABSTRACTAlkaline protease in croaker exists not only in the sarcoplasmic fraction of skeletal muscle but also in the skin and internal organs. As characterized by optimal pH, thermal stability, and column chromatography, the alkaline proteases obtained from different fish tissues such as muscle, skin, kidney, and alimentary canal exhibit similar enzymatic properties. An experiment using chloramphenicol to inhibit bacterial growth suggests that the heat‐stable alkaline protease present in the minced (mechanically separated) croaker is likely not of bacterial origin. The high specific activity of alkaline protease from kidney, liver, and visceral tissue in comparison to that of skin and muscle suggests that inclusion of residual tissue in even small amounts from the former sources could contribute greatly to the total activity measured in fish mince.
Use of Sunflower Protein in Sausages
Authors: WILLS R. B. H. , KABIRULLAH M. 
Published: August 2006

ABSTRACTBeef sausages were prepared in which the normal wheat gluten was replaced with sunflower flour, sunflower protein isolate and soy protein isolate. Sausages prepared with sunflower flour produced a more stable sausage emulsion, were equally acceptable to a sensory panel and not inferior in any cooking parameter when compared to the sausages prepared with gluten and soy protein isolate. Sausages prepared with sunflower protein isolate were the least acceptable due to a dark coloration.
Retention of Some Water‐Soluble Vitamins During Home Preparation of Commercially Frozen Potato Products
Authors: AUGUSTIN JORG , MAROUSEK GAIL I. , ARTZ W. E. , SWANSON B. G. 
Published: August 2006

ABSTRACTThe retention of several water‐soluble vitamins during home preparation of commercially frozen potato products was investigated. Retention values were lowest with ascorbic acid and folic acid. Depending on the potato product and the method of home preparation these values ranged from 53–91%, and from 14–75% for ascrobic acid and folic acid, respectively. Thiamin retention values varied between total retention in pan‐fried hashbrowns to 59% in pan‐fried shoestring French fries. Niacin values were not affected by home preparation whereas in the case of vitamin B6 values ranged from total retention to 79% retention.
Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Application to Preparation of Food Items
Authors: WATANABE MICHIKO , SHIMADA ATSUKO , YAZAWA ETSUKO , KATO TAMAMI , ARAI SOICHI 
Published: August 2006

ABSTRACTProteinaceous surfactants produced from gelatin by papain‐catalyzed incorporation of L‐leucine n‐alkyl esters were used as ingredients replacing conventional surfactants for food use. The incorporation of leucine Cz‐C6 alkyl esters gave surfactants effective in making snow jelly. In ice cream making, a leucine C12 alkyl ester‐incorporated product used as the surfactant gave a high degree of overrun even in a few minutes from the start of whipping. This surfactant was applicable also to making mayonnaise, with formation of a tine emulsion having favorable hardness and adhesiveness. In bread making as well, the same surfactant was usable and found preferable to monostearin. The use of this surfactant resulted in satisfactory loaf quality as well as slow staling of bread over a long period of storage.
Tin and Iron Content of Canned and Bottled Foods
Authors: GREGER J. L. , BAIER M. 
Published: August 2006

ABSTRACTThe tin and iron content of 14 different types of canned foods and of 5 different types of bottled foods were determined. No tin was detected in most bottled foods, but tin was detected in all canned foods. Storage of foods on the shelf for 4 months or in open cans in the refrigerator for 1 wk resulted in increased amounts of tin and iron in some of the canned foods. Those foods which were packed in totally lacquered cans accumulated little tin or iron during storage; those foods which were packed in unlacquered or partially lacquered cans generally accumulated significant amounts of iron and tin during storage. The tin content of the canned foods was not statistically correlated to the pH of the foods.
Tenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation
Authors: McKEITH F. K. , SAVELL J. W. , SMITH G. C. 
Published: August 2006

ABSTRACTSteaks (arm; blade; seven‐bone; rib, small‐end; top loin; tenderloin; top sirloin; tip, cap‐off; and round) from electrically stimulated (ES) and control sides of 20 beef carcasses were cut and frozen at 5 days postmortem. Forequarter muscles that were improved by ES were the longissimus dorsi (rib steak), the subscapularis and supraspinatus (blade steak), and the superficial pectoral (arm steak). Hindquarter muscles that were improved by ES were the longissimus dorsi (top loin steak), the biceps femoris and gluteus medius (top sirloin steak), and the semimembranosus and biceps femoris (round steak). ES, in addition to improving tenderness of the longissimus dorsi, increased tenderness of other major muscles in the carcass.
Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat
Authors: KUNSMAN J. E. , COLLINS M. A. , FIELD R. A. , MILLER G. J. 
Published: August 2006

ABSTRACTMarrow from cervical, lumbar and femur bones of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass‐fed animals averaged 119.6 mg/100g and marrow from grain‐fed animals averaged 150.6 mg/100g marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/100g marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/100g tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.
A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability
Authors: LEE C. M. , CARROLL R. J. , ABDOLLAHI A. 
Published: August 2006

ABSTRACTMeat emulsions were examined by light microscopy to determine the relationships between structure and emulsion stability. Beef‐meat based emulsions were prepared either by varying chopping temperature or by adding soy plastic fats of different hardness. Formation of fat channels was observed in uncooked emulsions prepared either at a chopping temperature of 26°C or with soft plastic fat of 0.25cm−1 hardness index. Such fat channel formations caused discontinuity of protein matrix, leading to fat separation during cooking and weakening of textural strength of products. Changes in fat globule size and distribution as affected by melting properties or hardness of fats were clearly reflected by changes in emulsion stability. Results suggest that emulsion stability is determined largely by the physical properties of protein matrix and fat incorporated. Stable emulsions were obtained with fats of appropriate melting properties and hardness and relatively cohesive protein matrix under given comminution conditions which allowed uniform fat distribution.
Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef
Authors: SNIDER S. , BALDWIN R. E. 
Published: August 2006

ABSTRACTNo relationship between sensory thresholds of panelists for creatine and their ability to detect differences in flavor intensity of beef prepared in a consumer type microwave oven (120V; 550 watts) and a conventional oven was found. The flavor of beef cooked in an institutional type microwave oven (220V; 1050 watts) was rated more intense than conventionally cooked beef. However, the flavor of beef prepared in a consumer type microwave oven (115V; 500 watts) was evaluated as less intense than conventionally cooked beef. The creatinine content of microwave cooked roasts was greater than conventionally prepared roasts. Correlation between flavor intensity and creatinine content was statistically significant in only one part of this research.
Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay
Authors: LI‐CHAN EUNICE , NAKAI SHURYO 
Published: August 2006

ABSTRACT Tetrahymena pyriformis W was used in a bioassay to evaluate the improvement in protein quality of wheat gluten by enrichment using either simple addition or carbodiimide‐mediated attachment of 1% lysine, Nε‐acetyl lysine or Nε‐benzylidene lysine. Pepsin predjgestion was more effective in solubilizing samples for the assay than papain. All of the enriched samples had relative nutritive values (RNV) approximating that of the casein standard, which had a value of 100, compared to the gluten and acid‐solubilized gluten controls which had RNV of 54 and 64, respectively. No difference in the RNV between lysine and the NE‐lysine derivatives, or between covalent attachment and free addition was detected.