bluuebunny/crossref_metadata_2025_split huggingface dataset:
UTILIZATION OF WHOLE UNDEFATTED GLANDLESS COTTONSEED KERNELS AND SOYBEANS TO PROTEIN‐FORTIFY CORN TORTILLAS
Authors: GREEN J. R. , LAWHON J. T. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTTortillas have long been recognized as the ideal vehicle for fortification to upgrade the nutritional status of peoples of the South and Southwest where tortillas are widely consumed. In previous work reported by the same authors, oilseed flours were used to protein‐fortify corn flour used for the preparation of corn tortillas. In this work, we have found that tortillas can be protein‐fortified by utilizing the traditional means of preparation and incorporating blends of undefatted glandless cottonseed kernels and soybeans with corn in sufficient quantities to provide a total of 12%, 15% and 18% protein in the blends. This provided a significant protein increase from 10.5% protein in the corn control to a maximum of 18% protein in the blends on a dry basis ‐ a 42% increase in protein. Higher protein blends could not be successfully prepared with glandless cottonseed kernels because the increased oil became an objectionable factor. A dough preparation technique was developed which yielded fortified doughs that compared favorably with the corn control. In color comparisons made with a Hunter color‐difference meter, 12% protein blend tortillas were comparable in color with the corn control. As the amount of oilseed increased in the protein blend above 12%, the color of the cooked tortillas increased as well. Ammo acid profiles of the cooked tortillas indicated that there is an increase in both the quality and quantity of protein when glandless cottonseed kernels and soybeans are utilized in blends with corn for making corn tortillas. Tortillas containing the different blends were submitted to a taste panel for sensory evaluation and the scores obtained were statistically analyzed. When all protein levels of a particular oilseed were considered together, at both 1% and 5% level of significance, taste panel members expressed no difference in overall satisfaction from the corn as compared to cottonseed‐fortified tortillas. Furthermore both the control and cottonseed‐fortified tortillas were preferred to soy or blend‐fortified tortillas.
PROXIMATE COMPOSITION, RESPIRATION RATE AND FUNGI GROWTH OF DRY BEANS
Authors: SWANSON B.G. , MONTOURE J.E. , McCURDY A.R. , PETERSON S.G. , O'BANNON S.L. 
Published: August 2006

ABSTRACTField and storage fungi have been associated with problems encountered in processed dry bean products. Representative sampling and analytical techniques have provided comprehensive information on environmental conditions, proximate composition and fungi growth of dry beans harvested in 1974 and 1975. Environmental conditions of bean storage vary dramatically with facilities, climates and composition of harvested dry beans. Mean proximate composition of dry beans was: 11.02% moisture, 2.20% soluble nitrogen, 3.26% total nitrogen, 0.92% fat, 3.77% ash and 63.91% carbohydrate. Respiration rates ranged from 20.93 μM/g/hr 02 uptake for immature beans (67% moisture) to less than 0.03 μM/g/hr 02 uptake for harvested dry beans (14% moisture). Fungi were prominent on dry beans. Surface disinfection of mature dry beans, followed by embedding in Potato Dextrose Agar containing 10% salt was selective for storage fungi. Fungi were observed to invade the seed coat of dry beans, depending on environmental conditions.
EFFECT OF MILLING CONDITIONS ON YIELDS, MILLING TIME AND ENERGY REQUIREMENTS IN A PILOT SCALE ENGELBERG RICE MILL
Authors: ROBERTS ROBERT L. , WASSERMAN THEODORE 
Published: August 2006

ABSTRACTThe current energy shortage and the desire for high yields of total and head rice are very important economic factors in the production of milled white rice for direct food use. The favorable yields obtained from this work indicate that reduction in energy requirements and increased yields could be achieved by proper mill adjustments and the use of various additives. The pilot scale results reported need to be evaluated further under commercial milling conditions to select the best combinations of mill settings and additives to obtain the greatest economic advantage, as well as energy savings.
YAM (Dioscorea spp.) FLOUR FORTIFICATION WITH SOY FLOUR
Authors: COLLINS J. L. , FALASINNU G. A. 
Published: August 2006

ABSTRACTYam flour was fortified with soy flour, rehydrated to a doughy consistency, and tested for resistance to extrusion, color and panel preference. The food product was similar to pounded yam “fufu” which is popular in West Africa. The protein content was 1.25% (yam flour control) and 5 or 10% for yam‐soy flour dry mixtures. Addition of soy flour reduced consistency and increased stickiness; however, lowering the proportion of water in samples containing soy flour, produced samples similar to the control. Soy flour made the samples darker, less red and more yellow. Students from West Africa evaluated samples for appearance‐kinesthetic quality and eating quality. The panel did not prefer one sample over another. The mean score of all samples was slightly above “liked moderately.” Thus, this yam food may be fortified to 10% protein (dry wt basis) with soy flour without reducing palatability. In the rehydrated product as eaten, the percentage protein in the control was 0.31; in the 5% protein sample, 1.48; and in the 10% protein sample, 3.38.
EFFECTS OF STAGE OF MATURITY ON PROTEIN FRACTIONS OF SWEET CORN CULTIVARS
Authors: PUKRUSHPAN T. , MITCHELL H. L. , GREIG J. K. 
Published: August 2006

ABSTRACTSweet corn (Zea mays L.) cultivars at four stages of kernel development were evaluated for changes in protein fractions. Protein fractions of the acetone‐insoluble solids varied with stage of development and with cultivars. Total protein decreased with increased maturity. The albumin‐globulin fraction decreased progressively, with the greatest decrease generally occurring in the early stages of development. Zein content in all cultivars increased continuously with advances in maturity. Glutelin content reached maximum early in kernel development. Free amino acids decreased as kernels developed. Available lysine content was highest in all cultivars at stage I, but was relatively high at those stages when corn was of high edible quality.
EFFECTS OF COLD STORAGE ENVIRONMENT ON COLOR OF EXPOSED LEAN BEEF SURFACES
Authors: LANIER TYRE C. , CARPENTER JOHN A. , TOLEDO ROMEO T. 
Published: August 2006

ABSTRACTA model system approach utilizing a wind tunnel designed to control temperature, humidity and air velocity was used to evaluate the effects of cold storage conditions on the color of exposed lean beef surfaces. Measurements made on the stored samples included: evaluation of pigment oxidation rate by reflectance spectrophotometry, objective color measurement in standard CIE and Munsell units using a color difference meter, and weight loss. The rate of metmyoglobin (Mb+) formation or browning increased with increasing temperature and air velocity. Low relative humidity, however, did not promote Mb+ formation. The lightness index of beef was highly correlated with water loss and initial pigment concentration. At high humidity and low air velocity, pigment oxidation was accelerated, and this may be attributed to stimulated bacterial growth under these conditions. Relative humidity near 90%, air velocity near 0.5 mps, and near freezing temperature appeared to represent the best environment for beef color maintenance. Consumers';perception of good beef color, as evaluated by a trained panel, showed that lower levels of Mb+ were tolerated when higher surface pigment concentrations were present and surface desiccation occurred. A regression equation showing the relationship between visual color scores and surface pigment concentration, extent of surface desiccation, and Mb+ concentration was developed. From the regression equation for Mb+ formation and desiccation rates as affected by storage conditions, color scores as a function of storage time can be predicted and storage conditions for color maintenance can be optimized.
FLAVOR AND TEXTURAL CHANGES IN RADAPPERTIZED CHICKEN AS AFFECTED BY IRRADIATION TEMPERATURE, NaCl AND PHOSPHATE ADDITIONS
Authors: SHULTS GARY W. , COHEN JOSEPH S. , MASON VERA C. , WIERBICKI EUGEN 
Published: August 2006

ABSTRACTThe effects of food‐grade phosphates; sodium tripolyphosphate (TPP), tetrasodium pyrophosphate (PP), a mixture of tripoiyphosphate and hexametaphosphate (HMP), and sodium chloride additions (0.05, 1.0 and 1.5%) in irradiated boneless chicken rolls were studied. Temperatures during irradiation processing were 0°C, −30°C and −80°C, and all samples received a 45–56 kJ/kg dose. Samples were evaluated for sensory characteristics and preference by technological or consumer type panels. Textural differences were determined using a Kramer Shear Press. Reflectance values at 640 nm were obtained using a reflectometer. The sensory characteristics and preference of the chicken rolls were significantly affected by temperature during irradiation. Samples irradiated at 0°C were rated lower in preference and had higher intensities for off‐odor and irradiation flavor. No significant differences were found between samples irradiated in a range of −30°C to −80°C. Shear press values increased and reflectance values decreased with the lowering of the irradiation temperatures. The addition of a small amount of salt with 0.5% tripolyphosphate significantly improved the preference ratings of irradiated chicken rolls. No differences in the sensory characteristics were found between roll samples with 0.5% additions of TPP, PP, or a TPP and HMP combination. Shear press values were significantly affected by the addition of NaCl and TPP in both irradiated and nonirradiated samples.
INFLUENCE OF CONSTRAINT DURING HEATING AND COOLING ON THE MECHANICAL PROPERTIES OF COLLAGENOUS TISSUE
Authors: SNOWDEN J. McK. , BOUTON P. E. , HARRIS P. V. 
Published: August 2006

ABSTRACTThe mechanical properties of a collagenous tissue, the epimysial sheath of the longissimus dorsi muscle, heated to 80° C in buffered saline were studied. In particular, the effects of constraining the tissue during heating and cooling on the final properties of the tissue, and the tension developed during heating, were examined. The elasticity of the tissue after heating and cooling was found to be markedly influenced by the length at which the sample was constrained. The susceptibility of the samples to proteolytic digestion was also measured. An attempt is made to provide a theoretical basis for the observed dependence of mechanical properties on constrained length. Possible implications of these findings to meat attributes are discussed.
CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING
Authors: ACTON J. C. , DICK R. L. 
Published: August 2006

ABSTRACTColor development of fermented sausages was determined by pigment analyses and Gardner color values. Sausages were studied during the fermentation phase, after heat processing to 60°C (internal) and after dehydration for 8 and 16 days. The percent conversion of total pigments to the cured nitric oxide heme pigment form significantly (P < 0.05) increased during a 21 hr fermentation phase. Differences in the cumulative heat input to sausages during fermentation at 38°C was noted as the factor responsible for the initial development of cured meat color. Maximum pigment conversion obtained on heat processing appeared dependent on the extent of prior color development during fermentation. Color of sausages as determined by Gardner color values was in agreement with pigment analysis data. Color development found at the heat process phase was also dependent on the extent of sausage fermentation. Dehydrated sausages had variable losses of cured pigment content although color values did not show significant changes from those values found after heat processing.
EFFECT OF STORAGE CONDITIONS ON CHIP QUALITY OF POTATOES
Authors: HILL M. K. , GOULD W. A. 
Published: August 2006

ABSTRACTPotatoes of Shurchip, Norchip and Kennebec cultivars were stored for 4–17 wk at 40–55°F, reconditioned, chipped, and fried. For all cultivars, storage time, storage temperature, and period of reconditioning had a significant influence on finished chip quality as measured by Agtron color reflectance instruments and PCII Coughlin Ratings. These data were used to calculate a linear regression equation for predicting either value when the other is known. Color reflectance evaluation using only the green mode had merit over use of the total of all color modes. Mini‐chip color data poorly correlated with that for commercial‐type fryer chips.
ISOLATION AND CHARACTERIZATION OF MALO‐LACTIC BACTERIA FROM ISRAELI RED WINES
Authors: CHALFAN Y. , GOLDBERG I. , MATELES R. I. 
Published: August 2006

ABSTRACTExperiments were carried out to isolate and characterize bacteria responsible for malo‐lactic acid fermentation in Israeli red wines. Ten cultures of malic acid‐decomposing bacteria were isolated from Carignan and Cabernet Sauvignon red wines that underwent spontaneous malo‐lactic fermentation. The bacteria were characterized with respect to their physiological and biochemical properties and compared to other known malo‐lactic bacteria. Of the bacterial strains isolated, 6 were classified as belonging to the genus Lactobacillus, including 2 strains of L. planturum, 2 strains of L. brevis and 2 strains of nonidentified Streptobacterium species. Four strains were classified as belonging to the genus Leuconostoc including 3 strains of L. oenos and one strain of L. dextrunicum. Four isolates of these cultures as well as L. oenos ML‐34 were used in experiments in which malo‐lactic fermentation was induced in Carignan wine. The resultant wines were subjected to sensory evaluation by an expert; and the results indicated that the malo‐lactic fermentation did not reduce the quality of an Israeli red wine having a high pH and low total acidity. Indeed, if it was carried out with chosen inocula it could apparently improve the wine significantly.
FORTIFICATION OF DRY‐MILLED SORGHUM WITH OILSEED PROTEINS
Authors: BOOKWALTER G. N. , WARNER K. , ANDERSON R. A. 
Published: August 2006

ABSTRACTThe effect of soy and cottonseed fortification on the nutritional characteristics, storage stability, flavor and color of sorghum was determined. Protein efficiency ratios were significantly higher in blends of sorghum meal with up to 25% defatted, toasted soy than in blends of sorghum meal with liquid cyclone process cottonseed flour. Lysine was found to be nutritionally limiting in blends containing 15% soy or cottonseed flour. Combinations of sorghum grits, meal and flour with 15% soy grits and flour and cottonseed were stored at 49°C for 2 months, 37°C for 6 months and 25°C for 12 months. All combinations displayed adequate stability as measured by changes in available lysine, fat acidity and flavor. Flavor comparisons were made between all‐sorghum meal and blends containing up to 50% soy or cottonseed flour. The flavor of all blends was acceptable. There were no preferences between all‐sorghum meal and blends containing up to 20% soy or 50% cottonseed flour. Color changes were more apparent with additions of cottonseed than soy.
NUTRITIONAL QUALITY OF WHEAT MILLFEED PROTEIN CONCENTRATES
Authors: SAUNDERS R. M. , BETSCHART A. A. 
Published: August 2006

ABSTRACTProtein efficiency ratio (PER), amino acids composition, and nitrogen digestibility were investigated for protein concentrates prepared by alkaline extraction of wheat millfeeds under various conditions. Mean PER (1.88) and nitrogen digestibility (91.6%) were not significantly affected by processing or drying conditions. Protein concentrates from wheat millfeeds represent a potential source of protein and calories in the human diet.
ALTERATION OF PECAN KERNEL COLOR
Authors: KAYS S. J. , WILSON D. M. 
Published: August 2006

ABSTRACTA study was undertaken to isolate and identify the major pigment molecule of pecan. During the isolation process, the dependence of pH on the visual expression of one or more of the major groups of pigments was noted. Based on these observations, a study was undertaken to test the feasibility of enhancing the color of dark pecans, which are otherwise of high quality, thus increasing their market value. Results indicate acidification of pecan kernels with dilute acid solutions significantly lightens kernel color. Phosphoric acid proved the most effective color lightener without detectable effect on flavor. Treatment of pecans with dilute solutions of citric acid enhanced the color rating but affected taste. Treatment with dilute solutions of HCl resulted in some lightening of the kernels but response was variable. The degree of alternation of pecan kernel color by ammonia and SO2 gases was in part dependent upon the degree of hydration of the kernels. SO2 decreased the degree of darkness of both kernels of normal coloration and kernels that had been damaged previously by ammonia vapors.
THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODS
Authors: LENZ M. K. , LUND D. B. 
Published: August 2006

ABSTRACTA new method (lethality‐Fourier number method) for calculating the center point sterilizing value of a thermal process applied to conduction‐heating foods was developed by combining first‐order destruction kinetics with the Arrhenius equation and dimensionalizing this equation. The temperature profile used in the Arrhenius equation is the theoretical center point temperature profile for heating and cooling of a finite cylinder. These temperature profiles were experimentally verified as adequate models. This verification procedure also produced estimates of the variation in the thermal properties or heating rates of conduction‐heating foods. The final equation is numerically integrated to give charts of dimensionless lethality versus dimensionless time with dimensionless activation energy as a parameter. The method compares favorably with sterilizing values obtained from the Improved General Method and the Formula Method.
ALKALINE PROTEINASE OF CARP MUSCLE: EFFECTS OF SOME PROTEIN DENATURING AGENTS ON THE ACTIVITY
Authors: MAKINODAN YASUO , IKEDA SHIZUNORI 
Published: August 2006

ABSTRACTThe effects of some protein denaturing agents on the temperature‐activity curve of carp muscle alkaline proteinase were examined. By the addition of amides to the reaction mixture and gamma irradiation of the enzyme solution, the temperature‐activity curve shifted toward the lower temperature range in comparison with that of the control. When urea was added to the reaction mixture at a final concentration of 5M, the activity at around 30°C, which was hardly detected in control, became appreciable. The enzyme shows little activity at temperatures below 55°C unless the conformation is changed by such treatment as heating, addition of urea or gamma irradiation.
A COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N‐NITROSOPYRROLIDINE IN NITRITE‐TREATED PORK SYSTEMS
Authors: GRAY J. I. , COLLINS M. E. 
Published: August 2006

ABSTRACTThe role of proline and putrescine as precursors of N‐nitrosopyrrolidine was investigated in model and pork systems containing 150 and 1000 ppm of sodium nitrite. Both compounds increased the levels of N‐nitrosopyrrolidine formed. However, it was concluded from the concentrations of proline and putrescine used in the study that the former was the more likely precursor of N‐nitrosopyrrolidine in bacon. The distillate (condensate) collected on heating nitrite‐treated pork samples in a heating flask was examined for its N‐nitrosopyrrolidine content. Approximately 27–49% of the total N‐nitrosopyrrolidine produced was volatilized during the cooking process.
WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE
Authors: GODSALVE E. W. , DAVIS E. A. , GORDON J. , DAVIS H. T. 
Published: August 2006

ABSTRACTExperimental data are presented for water emission rates and temperature profiles of beef muscle that is heated in an especially constructed controlled environment oven in which air temperature, flow rate and humidity are continuously monitored and controlled at all times. Moisture loss rates and temperature rise in bovine semitendinosus muscle were measured for oven temperatures between 121°C and 204° C and for an air flow rate of 13.7 m3/hr in which fiber direction was parallel to the direction of the air flow. A qualitative model of heat and mass transfer is deduced that illustrates the interaction of heat and mass transfer during dry air roasting. The transport mechanisms known to be operative in the drying of rigid, nonproteinous porous media provide the basis for understanding the water emission behavior of cooking muscle.
COMPARATIVE VIABILITY OF UNIRRADIATED AND GAMMA IRRADIATED BACTERIAL CELLS
Authors: MAXCY R. B. 
Published: August 2006

ABSTRACTGamma radiation injured Escherichia coli, Salmonella typhimurium, and Moraxella sp. were studied under various environmental stresses to determine their fate relative to the parent population. Irradiated cultures formed smaller colonies on surface plates with fewer cells per colony. Unirradiated cultures had a shorter lag phase than irradiated cultures in broth and duration of lag increased as a result of increasing the radiation dose. Repeated irradiation and subculture progressively retarded growth rate. Multiple radiation of highly resistant Moraxella sp. showed radiation injured cells to be more sensitive than uninjured cells. With the three species studied, irradiation raised the lower limits of growth temperature, increased the sensitivity to freezing and thawing, and increased the susceptibility to lowered water activity. This work indicated that the production of a bizarre, resistant strain of bacteria through recycling in a food processing operation is highly unlikely.
DETERMINATION OF SODIUM SACCHARIN IN CHEWING GUM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY
Authors: ENG MENG‐YANG , CALAYAN CAROLINA , TALMAGE JOSEPH M. 
Published: August 2006

ABSTRACTA method is presented for the precise and accurate determination of sodium saccharin in chewing gum utilizing high pressure liquid chromatography. The sodium saccharin is extracted into a biphasic solvent system and quantitated by the internal standard method. The procedure presented exhibits a percent recovery of 101.3% with a standard deviation of 2.6%. Results of the analysis of five different flavors of two commercial brands of sugarless chewing gum indicate a range of 79% to 116% of label claim. No evidence of chemical degradation of the sodium saccharin was found.
MEASUREMENT OF LACTOSE CRYSTAL GROWTH BY IMAGE ANALYZER
Authors: VALLE‐VEGA P. , NlCKERSON T. A. 
Published: August 2006

ABSTRACTThe Image Analyzing Computer (IMA) was used to measure changes in the distribution of crystal size during crystal growth in lactose solutions of differing Supersaturation (C/CS= 1.3, 1.4 and 1.6). Also investigated were the effects of reaction time (48, 96 and 144 hr) and degree of agitation (static, oscillation, and rotatory). The data are discussed and interpreted in terms of the potential of the new technique for study of the crystallization process.