bluuebunny/crossref_metadata_2025_split huggingface dataset:
QUALITY OF PINK TOMATOES (cv. BUFFALO) AFTER STORAGE UNDER CONTROLLED ATMOSPHERE AT CHILLING AND NONCHILLING TEMPERATURES
Authors: NUNES M. C. N. , MORAIS A. M. M. B. , BRECHT J. K. , SARGENT S. A. 
Published: May 2007

ABSTRACTGreenhouse‐grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% O2 plus 2% CO2, to study the effect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be stored in CA at 12C for three weeks with no major changes in fruit appearance. CA was effective in delaying color development and ripening at this temperature. The soluble solids content was lower after CA storage, but no significant differences in firmness, pH or titratable acidity were observed between storage in air or CA. Storage in CA at 12C was also effective in reducing decay. However, at 6C, fruit showed high incidence of decay after both air and CA storage. CA did not alleviate chilling injury symptoms relative to air‐stored samples and may have caused CO2 injury. Water loss was greater under CA at both temperatures.
IDENTIFICATION OF MILK FROM GOAT, EWE AND COW IN THEIR MIXTURES BY POLYACRYLAMIDE GEL ELECTROPHORESIS
Authors: FADILOǦLU SIBEL , AKPINAR KUTBETTIN , SÖYLEMEZ ZERRIN 
Published: May 2007

ABSTRACTA rapid identification of milk from goat, ewe and cow was done in the raw milk mixtures by polyacrylamide gel electrophoresis method. Two kinds of milk were mixed in the following proportions: 75:25%, 50:50%, 25:75% (V/V). Raw goat milk was adulterated with increasing proportions of cow milk or ewe milk, and ewe milk was adulterated with cow milk. Ewe milk in goat milk was detected by the electrophoretic resolution of the casein fraction whereas cow milk in goat and in ewe milk was identified by the presence of two fast‐moving whey proteins.
CONTAMINATION AND DETERIORATION OF ALFALFA SPROUTS CAUSED BY A SEEDBORNE ISOLATE OF ERWINIA HERBICOLA1
Authors: MOLINE H.E. , KULIK M.M. 
Published: May 2007

ABSTRACTA Gram negative, rod‐shaped, yellow‐pigmented bacterium was recovered from beneath the seed coats of surface‐sterilized alfalfa seed from three seed lots used for the commercial production of sprouts. This bacterium was responsible for the deterioration of alfalfa sprouts marketed in film‐wrapped plastic containers. Identity of the isolate was confirmed as Erwinia herbicola (Löhnis) Dye (synonym Pantoea agglomerans comb. nov.). The level of contamination by this bacterium in nonsurface‐sterilized seed was 34.7% while in surface‐sterilized seed it was 13.2%. No other microorganisms were consistently recovered from surface‐sterilized seed samples from these lots, or from other alfalfa seed samples assayed as controls. The bacterium was able to survive for more than three years beneath the seed coats of contaminated seed. We recommend that alfalfa sprout companies routinely assay samples for seedborne microorganisms from lots intended for sprouting.
SENSORY, CHEMICAL, AND PHYSICAL CHANGES IN INCREASED WATER ACTIVITY PEANUT BUTTER PRODUCTS
Authors: FELLAND S.L. , KOEHLER P.E. 
Published: May 2007

ABSTRACTThe effects of moisture, temperature, and storage time on the flavor characteristics of increased water activity peanut butter products were determined by sensory analysis. All three factors affected the sensory attributes of the products. At all temperatures and storage times, peanut butter products with 5.0% water added had lower roasted aroma and roasted flavor, with more off‐odors and off‐flavors than the 2.5% or 0.0% water added samples. Water activity and color were monitored throughout the study, and samples were evaluated for oxidation.
EVALUATION OF A CARBOHYDRATE‐BASED FAT REPLACER IN A FAT‐REDUCED BAKING POWDER BISCUIT
Authors: CONFORTI FRANK D. , CHARLES STACEY A. , DUNCAN SUSAN E. 
Published: May 2007

ABSTRACTThree selected carbohydrate‐based fat replacers which were derived from pectin, gums, and oat bran (Slendid, Kel‐Lite BK and TrimChoice‐5, respectively) were used at a fixed rate in biscuits while shortening was reduced at 33, 66 and 100%. The principal effects of each fat substitute on biscuit quality varied with the fat substitute type and level of fat. Generally, fat substitute usage produced a significant (p < 0.05) increase in moisture content, as well as a light crust color. Variations in volume and crumb firmness were associated with the type of fat substitute and level of fat. Sensory data were found to be in agreement with the analytical data for moistness, crust color and crumb firmness. Crumb size decreased and bitterness was detected in biscuits as fat levels decreased regardless of the type of fat substitute.
OBJECTIVE COLOR MEASUREMENT OF FRESH DATE FRUITS AND PROCESSED DATE PRODUCTS
Authors: AL‐HOOTI SUAD , SIDHU J.S. , QABAZARD H. 
Published: May 2007

ABSTRACTBecause of significant international trade in date fruits, the need for objective color measurement for maintaining strict quality standards has become obvious. The results on color measurement of specimens of fresh date fruits at four stages of maturity and some processed date products in terms of CIE L*a*b* color coordinate values and hue angle (η) are presented. The L*, a*, b* and η values were found to indicate the color of date fruits and processed date products objectively. Measurements utilizing a Macbeth Color Checker spectrophotometer may, therefore, be extremely useful in quantifying the color of date fruits for objective color comparison between different date cultivars and for quality control of processed date products in the international trade.
PHYSICOCHEMICAL PROPERTIES OF THREE RICE VARIETIES
Authors: HETTIARACHCHY N.S. , GRIFFIN V.K. , GNANASAMBANDAM R. , MOLDENHAUER K. , SIEBENMORGEN T. 
Published: May 2007

ABSTRACTPhysicochemical properties of three rice varieties were studied. Textural properties of gels from La Grue, Bengal, and S201, were investigated using the Universal Texture Analyzer, and pasting characteristics by Brabender Visco/amylography. Gels from La Grue (long grain) had higher fracturability, hardness, amylographic consistency, and setback viscosity (P<0.05). Gels from S201, a short grain variety, were harder and had higher fracturability values than those from Bengal, a medium grain variety. Analysis of texture profiles of rice gels could be an alternative to Brabender viscoamylographs for differentiating among rice varieties. Tests on in‐vitro starch digestibility showed that La Grue had lower maltose released than S201 or Bengal during the first 15 and 45 min of hydrolysis with human salivary α‐amylase.
FIRMNESS AND COLOR RETENTION IN BLANCHED GREEN BEANS AND GREEN BELL PEPPER
Authors: SEOW C.C. , LEE S. K. 
Published: May 2007

ABSTRACTA comparative study of the effects of single‐stage conventional high temperature – short time (HTST) blanching, two‐stage low temperature – long time followed by high temperature – short time (LTLT/HTST) blanching, and vacuum infiltration of calcium followed by HTST‐blanching on the firmness and color of green beans and green bell pepper was carried out. The two‐stage blanching procedure significantly improved the firmness of the blanched vegetables, but resulted in the development of an olive green/brown color in sharp contrast to the dark green color of vegetables subjected to HTST‐blanching alone. On the other hand, vacuum infiltration of calcium into the vegetable tissues resulted in blanched materials which were nearly or equally as firm as those subjected to LTLT/HTST‐blanching and which were equally as green as, if not greener than, the corresponding single‐stage HTST‐ blanched samples.
MICROWAVE BLANCHING EFFECTS ON COLOR, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN ASPARAGUS
Authors: BEGUM S. , BREWER M.S. 
Published: May 2007

ABSTRACTAsparagus was blanched for 4 min using: conventional boiling water (BW), steam (ST), microwave (MW), or microwave heated in boilable bags (MWB). Samples were ice‐cooled, bagged, heat‐sealed and stored at −18C for 4 weeks. Peroxidase activity was reduced from 98–114 units in fresh, unblanched to 1–7 units in blanched asparagus. Reduced ascorbic acid (RAA) content in fresh, unblanched asparagus was ∼49 mg/100 g; RAA content in fresh, BW‐blanched asparagus was ∼44 mg/100 g. Frozen, unblanched asparagus retained about 40% of original RAA content; BW‐blanched asparagus retained 61%, and MWB‐blanched asparagus retained 87%. After frozen storage all samples were darker than freshly blanched samples. Blanching increased and freezing decreased greenness of all samples. Blanching increased yellowness of fresh samples; after frozen storage, blanching treatment differences were lost. Unblanched samples had the highest appearance scores; unblanched and MW‐blanched samples had the highest color scores. Overall quality of the microwave blanched asparagus was as good as or superior to conventionally blanched asparagus.
THERMO‐RHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE‐TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED‐WATER1
Authors: ATUGHONU A.G. , ZAYAS J.F. , HERALD T.J. , HARBERS L.H. 
Published: May 2007

ABSTRACTConsumer interest in low fat foods has led meat processors to introduce low fat sausages with high added‐water. The purpose of this study was to use dynamic thermo‐rheological techniques to study the influence of fat and added water on sausage batters and cooking yields during heating. Twenty different sausage batters were formulated to 15–30% fat and 18–35% added water. Batters were heated in a thermal scanning rheometer from 20–80C in increments of IC/min. Rheograms of all batters showed a gradual decrease in storage modulus (G') as temperature increased from 20–59C. Significant changes in G' occurred in the range of 60–75C leading to the formation of rigid gel networks. Batters with levels of fat ≤ 24% and added water > 24% or levels of fat and added water ≥ 27% showed increased cooking yields. Rheological measurements suggested that levels of added water influenced the G' of batters during heating and that high levels of added water could be used in sausage formulations without adversely affecting product yield.
EFFECT OF PRESERVATION METHODS ON QUALITIES OF GIANT FRESHWATER PRAWNS (MACROBRACHIUM ROSENBERGII)
Authors: NOOMHORM ATHAPOL , VONGSAWASDI PUNCHIRA 
Published: May 2007

ABSTRACTThe effects of three common commercially‐practiced preservation methods, i.e., individual quick freezing (IQF), freeze drying and canning, on the quality of giant freshwater prawns (Macrobrachium rosenbergii) were studied. Physical and chemical quality parameters of IQF prawns stored at −25 ± 1C changed slightly during 6 months' storage. The freeze‐dried and the canned prawns stored at 24 ± 0.5 C could maintain their physical, chemical and sensory qualities during 6 months of storage very well.
PRESTORAGE MOISTURE CONTENT AFFECTS COLOR LOSS OF GROUND PAPRIKA (Capsicum annuum L.) UNDER STORAGE
Authors: OSUNA‐GARCIA JORGE A. , WALL MARISA M. 
Published: May 2007

ABSTRACTGround paprika samples from cultivars ‘B‐18’; and ‘NuMex Sweet’; were adjusted to different prestorage moisture contents and stored under ambient temperature (19C–24C) and humidity (24–42%). Moisture content, water activity, extractable color, and surface color were determined before storage and then monthly for four months. Prestorage moisture contents equilibrated during storage. At the end of the storage period all samples had about 10% moisture content. Samples with 6% or 9% prestorage moisture content had 92% and 90% extractable color loss, respectively, for ‘B‐18’; paprika and 84% and 83% color loss for ‘NuMex Sweet’; paprika, respectively. In contrast, samples stored at higher moisture contents had less color loss. Color loss after four months storage was 53% and 32% for ‘B‐18’; and 51% and 30% for ‘NuMex Sweet’; at 15% and 18% prestorage moisture contents, respectively. Surface color was also affected by moisture content.
BOOK REVIEWS
Authors: POWERS JOHN J. 
Published: May 2007

Book Reviewed in this Article:MULTIVARIATE DATA ANALYSIS IN SENSORY AND CONSUMER SCIENCE. Garmt B. Dijksterhuis.FOOD INDUSTRY DIRECTORY‐QUALITY & SAFETY TESTING 1996–97. Sara Hackwood, compiling editor.STATISTICAL PROCESS CONTROL METHODS FOR LONG AND SHORT RUNS, 2nd Ed. Gary K. Griffith.
DIFFERENCES IN THE RATE OF COLORATION IN TOMATO FRUIT
Authors: GÓMEZ R. , VARÓN R. , AMO M. , TARDÁGUILA J. , PARDO J.E. 
Published: May 2007

ABSTRACTThe evolution of fruit color of twelve tomato (Lycopersicon esculentum Mill.) cultivars during ripening was evaluated. Final color of each of the cultivars was determined by calculating its fresh tomato color index (TCIf). Luminosity (L*), red‐green component (a*), a*/b* ratio, hue angle (h*), dominant wavelength (DW) and fresh tomato color index (TCIf) were the parameters that best differentiated the ripening stages of tomato fruit. Dominant wavelength and purity of excitation were correlated with a* and b*. Fresh tomato color index (TCIf) was related to the luminosity (L*) and yellow‐blue component (b*).
PHYSICAL AND CHEMICAL CHANGES IN VACUUM PACKAGED PARMIGIANO REGGIANO CHEESE DURING STORAGE AT 25, 2 AND −25C
Authors: SEVERINI C. , BRESSA F. , ROMANI S. , ROSA M. DALLA 
Published: May 2007

ABSTRACTParmigiano Reggiano (PR) cheese, packed in single 20g portions under vacuum, was stored at three different temperatures (25C, 2C and −25C) to evaluate chemical and physical changes in the product during 120 days of storage. There was no increase in lipid oxidation, even though the presence of pentane in the head space showed that the PR samples were already slightly oxidized following the 18 months of ripening process. Color and water activity determinations led to the hypothesis that the lipid fraction migrated to the sample surface when stored at 25C. Other changes observed by the authors influenced the modification of the flavor and a decrease in the overall acceptance of the PR samples packed under vacuum and stored at room temperature. However, they did not seem to be related to lipid oxidation.
QUALITY OF MINIMALLY PROCESSED LETTUCE AS INFLUENCED BY PACKAGING AND CHEMICAL TREATMENT
Authors: PIROVANI M.E. , PIAGENTINI A.M. , GÜEMES D.R. , DI PENTIMA J.H. 
Published: May 2007

ABSTRACTShredded lettuce was packaged in sealed bags of monooriented polypropylene (OPP) film and also in polyethylene (PE) trays overwrapped with a multilayer polyolefin (RD106) or plasticized polyvinyl chloride (PVC) film; and stored at 4C in a refrigerated case during 8 days. Chemical treatment by dipping in a 0.3% ascorbic acid /0.3% citric acid solution did not significantly affect changes in microbial populations or visual sensory attributes. Type of package was not a significant factor for microorganism populations, but was significant (p<0.001) for changes in gas composition and visual sensory attributes. The modified atmosphere within the packages changed from normal air composition to about 1.5% O2/12% CO2 for OPP bags and to about 17–18% O2/1–2% CO2 for PVC‐PE trays and RD106‐PE trays after 8 days of storage. The visual sensory quality of the product was retained better in OPP bags than in the other ones.
IDENTIFICATION OF HEAT SENSITIVE PROTEINS DURING ROASTING OF PEANUT SEED
Authors: BASHA S.M. , YING M. , YOUNG C.T. 
Published: May 2007

ABSTRACTPeanut (Arachis hypogaea L) seed were heated at 125C and 150C between 0 to 24 min and the seed proteins were extracted with 0.1 M sodium phosphate buffer, pH 2.5. The soluble and insoluble proteins were analyzed to determine changes in protein and polypeptide composition during heating. Acid soluble proteins were more susceptible to thermal breakdown than acid insoluble proteins. Within the acid soluble fraction, some proteins and polypeptides were more readily degraded than the others. In the acid insoluble fraction, except for the loss of a 70,000 Dalton polypeptide no other major changes were observed. Changes in protein composition were more rapid at 150C heating than at 125C heating. These data suggest that the proteins of the acid soluble fraction are highly sensitive to heating and thus may have a role in flavor volatile production during roasting of the peanut.
QUALITY OF WHOLE GUTTED SALMON IN VARIOUS BULK PACKAGES
Authors: SIVERTSVIK MORTEN , ROSNES JAN THOMAS , VORRE AASE , RANDELL KATI , AHVENAINEN RAIJA , BERGSLIEN HELGE 
Published: May 2007

ABSTRACTQuality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO2, large tubs with whole salmon in MA (60% CO2 and air), and traditional EPS‐packages with whole salmon. In all bulk packages, except traditional packages, half or less the normal amount of ice were used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high C02‐content. High C02‐content in the package inhibits bacterial growth more than low C02‐content. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however undesirable effects on the appearance of whole salmon: faster graying of gills and loss of clearness in eyes.
CHEMICAL COMPOSITION OF TOMATOES AS AFFECTED BY MATURITY AND FERTIGATION PRACTICES
Authors: SHI JOHN X. , LE MAGUER MARC , LIPTAY ALBERT , WANG SAMUEL L. 
Published: May 2007

ABSTRACTThe objective of this study was to determine the effect of various fertigation practices and maturity stages on tomato fruit composition. Soluble solids, reducing sugar content, and sugar/acid ratio of tomatoes increased with maturity. Fertigation treatments had less of an effect on the chemical composition of the fruit than the stage of maturity. Mineral (P, K, Ca, Mg) levels of tomato fruits in fertigated treatments were higher than in the control plot treatments receiving no supplemental water during the production season. Ascorbic acid content in whole mature‐red fresh tomatoes was 13.24% and 25.71% higher than that in mature‐pink and mature‐light pink tomatoes, respectively. The locule section contained more ascorbic acid than other parts of the fruit at maturity. Intensive mineral fertigation and harvesting at the ripe stage contributes toward higher nutritional quality in fresh tomatoes.
EFFECT OF SMOKE SOURCES ON QUALITY AND STORAGE STABILITY OF CATFISH FILLET (Clarias macrocephatus Gunther)
Authors: BENJAKUL SOOTTAWAT , AROONRUENG NUTTHAWUT 
Published: May 2007

ABSTRACTThe effect of smoke sources, bagasse and coconut husk, on the chemical composition, acceptability and quality changes of catfish fillets was investigated. Catfish smoked with either of the sources had similar compositions. Catfish fillets smoked with coconut husk attained significantly higher preference scores for color but odor scores were lower compared with those smoked with bagasse (p < 0.05). However, no significant differences in other attributes were observed for fillets smoked by the two different kinds of starting material. Smoked fillets showed lower TBA values, ammonia content, aerobic plant count (APC), yeast and mold than the control throughout 10 weeks of storage at 4C. For the smoked fillets, nonenzymatic browning was prevalent.
SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY‐FLAVORED LOW‐FAT EXTRUDED CHIPS
Authors: FALLER JAMES F. , FALLER JIN Y. 
Published: May 2007

ABSTRACTConsumer demand for low‐fat “healthy” snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low‐fat/honey‐flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability.
QUALITY INSPECTION OF BAKERY PRODUCTS USING A COLOR‐BASED MACHINE VISION SYSTEM
Authors: ABDULLAH MOHD ZAID , AZIZ SABINA ABDUL , DOS MOHAMED ABDUL MANAN 
Published: May 2007

ABSTRACTMuffins were evaluated for color by visual examination and by development of a machine‐reading system coupled with discriminant analysis of the data acquired. A classification algorithm separated light from dark‐colored muffins. The system's precision was assessed by evaluating the color of 4 cm diameter muffins pregraded prior to the evaluation of color and without pregrading. Applied to 200 samples, the automated system was able to correctly classify 96% of the pregraded and 79% of the ungraded muffins. The algorithm procedure was able to classify muffins at an accuracy level better than 88% in most cases whereas quality decisions among inspectors varied by 20 to 30%. Critical to precision by the machine‐read procedure was control of the illumination.
PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN/SOY BREAKFAST CEREALS
Authors: FALLER J.F. , FALLER J.Y. , KLEIN B.P. 
Published: May 2007

ABSTRACTThe food industry is currently interested in developing palatable mainstream products containing soy to capitalize on the growing interest in the potential health benefits of soy in the diet. Breakfast cereal is a prime candidate. Extruded corn‐based breakfast cereals containing soy protein isolate with wheat bran were made. Products were twin‐screw extruded with varying feed moisture contents (21, 23, and 25%) and added sugar levels (0, 5, and 10%) in a 3x3 factorial experimental design. Extruder system responses (motor torque, die pressure and die temperature), extrudate physical properties (color, diameter and specific volume), and 19 descriptive sensory attributes were measured. Substantial differences occurred with 5% added sugar at 25% feed moisture and 10% added sugar at all feed moistures. Increased sugar and feed moisture contents decreased sensory product expansion, but increased texture properties. Ten percent added sugar and 25% feed moisture increased sensory corn flavor while decreasing soybean flavor.
UTILITY OF CIE TRISTIMULUS SYSTEM IN MEASURING THE OBJECTIVE CRUMB COLOR OF HIGH‐FIBER TOAST BREAD FORMULATIONS
Authors: AL‐HOOTI SUAD N. , SIDHU JIWAN S. , AL‐SAQER JAMEELA M. 
Published: May 2007

ABSTRACTThe major objectives of this study were to develop high‐fiber toast bread formulations with lighter crumb color and to evaluate the CIE tristimulus system to measure the color of crumb as affected by the addition of various flour mill fractions. The optimized straight‐dough bread making method (AACC method 10‐10B) was used for conducting the baking trials. CIE L* a* b* values of the crumb were measured. Additional color attributes, (whiteness value, redness index (RI), saturation index (SI) and total color difference (ΔE), were calculated from these L* a* b* values. Compared with flour samples, the germ and bran fractions had significantly lower CIE L* a* b* and whiteness values, but higher redness and saturation indices, indicating darker color and hue for the latter. Test bread samples having up to 30% bran and 10% germ, were lighter in crumb color than the control whole wheat flour bread. It was concluded that high‐fiber toast bread, with lighter crumb color than whole wheat flour bread, can be produced by using white flour, and equal proportions of coarse and fine bran at 20%, germ at 5%, and sodium stearoyl‐2‐lactylate at 0.5% levels. The CIE L*a* b* tristimulus system can effectively be utilized for distinguishing crumb color variations in toast bread samples.