bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEVELOPMENT OF PROTOTYPES AND DESCRIPTIVE TERMS OF FRUIT COMPLEMENTS FOR POULTRY PRODUCTS
Authors: PARKS SHERYL S. , LYON BRENDA G. , WICKER LOUISE 
Published: May 2007

ABSTRACTA challenge of the new dietary guidelines that encourages the consumption of more fruit in the diet is to find innovative ways to incorporate fruit into new products. A previously trained, descriptive panel generated ideas for the development of an acceptable system to incorporate fruit with poultry. The compatibility of poultry was evaluated with 33 fruit and seasoning combinations and 8 delivery methods. Panelists selected one system for further testing that consisted of a pectin‐based sauce, frozen diced fruit, and a seasoning blend formulated to tie the components together. Using this system, 33 fruit‐seasoning sauce combinations were developed and screened by panelists for acceptability. The four sauces that were judged most acceptable based on appearance, taste, and texture were lemon and rosemary with peaches, ginger and green peppers with peaches, curry with apples, and onion and celery with apples.
VOLATILE FLAVOR COMPOUNDS IN ‘KUNUN ZAKI’‐ A NIGERIAN MILLET‐BASED BEVERAGE
Authors: LASEKAN O.O. , LASEKAN W.O. 
Published: May 2007

ABSTRACTFlavor volatile compounds of Kunun Zaki beverage were collected and concentrated on a Tenax GC and identified on a GC‐MS. Collected and separated compounds were evaluated for their aroma impression. Twenty‐eight volatile compounds were detected in the Kunun Zaki beverage. These were made up of pyrazines, ketones, alcohols, aldehydes, hydrocarbons and pyrroline. The aldehydes and pyrazines contributed a much higher percentage peak area to the beverage volatiles than ketones, hydrocarbons and alcohols. Kunun Zaki beverage exhibits a characteristic sweet, roasty potato‐like flavor.
SENSORY EVALUATION OF GROUND BEEF PATTIES IRRADIATED BY GAMMA RAYS VERSUS ELECTRON BEAM UNDER VARIOUS PACKAGING CONDITIONS
Authors: LÓPEZ‐GONZÁLEZ VERÓNICA , MURANO PETER S. , BRENNAN ROBERT E. , MURANO ELSA A. 
Published: May 2007

ABSTRACTGround beef patties were packaged in air with: nylon/polyethylene, Saran/polyester/polyethylene, or Saran film overwrap plus a styrofoam tray. Samples were irradiated at 2 kGy by either gamma rays or electron beam, and evaluated for 7 flavor, 3 mouthfeel, and 7 taste attributes by a trained sensory panel. The only difference observed between irradiated and unirradiated samples was that the latter had a more pronounced beef/brothy flavor than irradiated patties. No differences were detected according to packaging material used. Comparing the two sources of irradiation, patties irradiated by gamma rays had more intense cardboardy and soured flavors, and salty and sour tastes than patties irradiated by electron beam.
IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS
Authors: PARK JIEUN , BRITTIN HELEN C. 
Published: May 2007

ABSTRACTThe purpose of this study was to determine the effect of cooking food in iron utensils on the iron content, sensory quality, and consumer acceptance/ preference of the food. Hamburger patties and applesauce were cooked in iron and in glass utensils and were analyzed for iron content by atomic absorption spectrophotometry and evaluated by a trained sensory panel, by consumers, and for chroma, pH, and refractometer changes. Cooking hamburger patties and applesauce in iron utensils increased iron in the food, did not affect sensory quality or consumer acceptance/preference of hamburger patties, but affected the color and flavor and decreased consumer acceptance/preference for applesauce.
ETHYLENE CAPSULE PROMOTES EARLY RIPENING OF ‘d'ANJOU’ PEARS PACKED IN MODIFIED ATMOSPHERE BAGS
Authors: MA SHU SHANG , CHEN PAUL M. , VARGA DIANE M. , DRAKE STEPHEN R. 
Published: May 2007

ABSTRACT‘d'Anjou’ pears (Pyrus communis, L.) harvested commercially with flesh firmness of 64.5 N were incapable of ripening normally at 20C within 60 days of air storage at ‐1C (denoted as “under‐chilled” fruits). When under‐chilled ‘d'Anjou’ fruits (8 fruits, total fruit weight of 1.8 kg) were packed in a 3.8‐liter perforated bag inserted with an ethylene capsule, fruit would ripen normally at 20C. The ethylene concentration in the packed bag maintained no less than 100 ppm after 4 days at 20C, and declined to about 25 ppm on day 7. Regardless of the storage length, ripened fruit induced by the ethylene capsule developed high buttery and juicy texture. If ‘d’ Anjou’ fruit had been stored at ‐1C for less than 30 days, ripened fruit lacked high flavor quality. Flavor quality of ripened fruit improved rapidly when the fruit had been stored for longer than 30 days.
EFFECTS OF THE RATE OF HEATING ON APPLE AND PEAR FRUIT QUALITY
Authors: NEVEN L.G. , DRAKE S.R. , FERGUSON H.J. 
Published: May 2007

ABSTRACTThere is evidence that the rate of heating to meet quarantine security impacts fruit quality as well as insect mortality. Linear heating rates, of 4, 6, 8, 10, and 12C/h to treatment temperatures of 44 and 46C were used to treat 8 cultivars of apples (‘Delicious’, ‘Golden Delicious’, ‘Granny Smith’, ‘Fuji’, ‘Gala’, ‘Jonagold’, ‘Braeburn’, and ‘Cameo’) and two cultivars of winter pear (‘d'Anjou’ and ‘Bosc’). Fruit were stored, ripened, and tested for various quality parameters. Scald was controlled, firmness was higher in heat treated fruit, ripening was delayed but uniform in pears, decay organisms were suppressed, red fruit became redder and green fruit remained green, the Brix‐acid ratio (SS/TA) was either unchanged (‘Granny Smith’) or increased. Physiological disorders such as bitter pit were exacerbated by the heat treatment, requiring culling after treatment to avoid storage of fruit so affected.
DISCREPANCIES AND CONSISTENCIES IN THE SUBJECTIVE RATINGS OF WINE‐TASTING COMMITTEES
Authors: VAAMONDE ANTONIO , SÁNCHEZ PATRICIO , VILARIÑO FERNANDO 
Published: May 2007

ABSTRACTTasting committees issuing subjective scores carry out the evaluation of wines, as for many other food products. Since highly qualified experts form wine‐tasting committees, the reliability of the scores is not generally questioned. Nevertheless, statistical methods can be applied to assess the work of tasters from the point of view of concordance. Agreement degree may be used as a measurement of the reliability of subjective rating. In order to evaluate both the extent of agreement as well as the circumstances that produce disagreement, this paper examines the subjective scores assigned to white wines awarded the Rias Baixas (Spain) denomination of origin certificate using statistical analysis. It will be seen that agreement depends significantly on the variability in scoring. A statistical method is proposed, which permits an appraisal, in terms of consistency and reliability, of the committees that evaluate wines for quality and authenticity.
A RESEARCH NOTE CHEMICAL CHANGES IN HELIANTHUS ANNUUS AND EUCALYPTUS LANCEOLATUS HONEY DURING STORAGE
Authors: BATH PARMINDER KAUR , SINGH NARPINDER 
Published: May 2007

ABSTRACTA comparison between changes in hydroxymethylfurfural, pH, total acidity and free acids content in Helianthus annuus and Eucalyptus lanceolatus honey heated under different conditions during storage was made. Storage duration showed the most pronounced effect on hydroxymethylfurfural content followed by temperature and heating duration for both types of honey. Total acidity and free acids content was higher in Helianthus annuus honey than in Eucalyptus lanceolatus honey. Total acidity and free acids content increased and pH decreased in both the honey types during heating and storage. However, storage duration showed the most pronounced effect on these parameters.
COMPARISON AMONG GLUTEN, MALTODEXTRIN, AND SOYBEAN OIL COATINGS AS FLAVOR CARRIERS ON PITA CHIPS1
Authors: MANSOUBI H.A. , ARAMOUNI F.M. , HERALD T.J. 
Published: May 2007

ABSTRACTDietary health concerns of consumers have prompted manufacturers to produce snacks with lower fat content. Reduced fat products need additional ingredients to compensate for flavor loss. Gluten and maltodextrin coatings were compared with soybean oil as a carrier of cheese powder on pita chips. Coated pita chips were packaged with or without nitrogen and stored at 33C and 50% humidity for 60 days. Physical, chemical, microbiological, and sensory properties of the chips were evaluated. Saturation index and hue angle were significantly different at 30 and 60 days for all treatments. Instrumental texture analysis was inconclusive due to high standard deviations. Peroxide value for oil‐coated chips increased significantly over time. Consumer acceptance testing indicated a stronger cheese flavor for maltodextrin and gluten treatments compared with oil. No off‐flavors were detected from any chips. Microbial counts were low and did not differ significantly among treatments. Gluten and maltodextrin coatings may be alternative flavor carriers to oil for reduced fat content in snack foods.
A RESEARCH NOTE: SHELF‐LIFE OF LITE SYRUP AFTER OPENING AND STORAGE AT ROOM OR REFRIGERATED TEMPERATURE1
Authors: HAJMEER M.N. , ARAMOUNI F.M. , BOYLE E.A.E. 
Published: May 2007

ABSTRACTThe shelf‐life of lite syrup after opening and storage at room temperature (25‐27C) or refrigerated (4‐5C) was studied to determine the physical, chemical and microbiological changes in the product with time. Bottles of lite syrup were sampled at time 0 (initial opening) and during storage at days 7, 21, 28, 60, 90, 150, and 180. Color, water activity, pH, moisture content, viscosity, and oBrix were determined. Microbial analyses included coliform, standard, and yeast and mold plate counts. Color, water activity, pH, and moisture content did not change during 180 days of storage. Viscosity and oBrix values dropped with time, and microbial counts remained insignificant (p>0.05). Overall, lite syrup stored 180 days at room temperature (25‐27C) was comparable in quality to that stored at refrigerated (4‐5C) temperature.
MULTIVARIATE QUALITY CONTROL WITH APPLICATIONS TO SENSORY DATA
Authors: ENNIS DANIEL M. , BI JIAN 
Published: May 2007

ABSTRACTSensory perceptions of consumer products are generally multivariate. Quality assurance of these products depends on methods that account for multidimensionality. In this paper it is shown how to set multivariate specifications and to use them to establish control charts and acceptance sampling plans for sensory measures of food and beverage products. OC curves describing the operating characteristics of the control charts and the sampling plans are given.
EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]
Authors: WANG YAN , KAYS STANLEY J. 
Published: May 2007

ABSTRACTTo better understand the factors controlling the flavor of horticultural products, the effect of method of cooking on the volatile flavor of sweet potatoes was assessed. Volatile extracts from sweet potatoes cooked by baking, boiling, and microwaving were studied by GC, GC‐MS and GC olfactory assessment. GC‐olfactory analysis identified 37 compounds that were odor‐active, 36 of which were identified. Compared with conventional baking, boiling and microwaving yielded only 54.26% and 6.43% of the relative total yield of aroma‐active compounds, respectively. From aroma extract dilution analysis, four compounds contributed to the aroma from each cooking method. In addition, cooking method specific aroma contributing compounds accounted for the unique aroma of each of the cooked products. Thus the flavor of cooked sweet potatoes is dependent upon the method of cooking both on a sensory and chemical level.
SENSORY AND CHEMICAL EVALUATION OF MANCHEGO CHEESE AND OTHER CHEESE VARIETIES AVAILABLE IN THE SPANISH MARKET
Authors: VIÑAS M.A. GONZÁLEZ , POVEDA J.M. , CABEZAS L. 
Published: May 2007

ABSTRACTChemical and sensory characteristics of 28 different cheeses acquired in the Spanish market were evaluated. Principal Component Analysis (PCA) of the physico‐chemical results showed that the cheeses were separated into three groups: hard, soft and elastic cheeses, while PCA of the sensory results classified the same cheeses into four groups, distinguishing between two types of hard cheese (Manchego cheese with Appellation of Origin and other Spanish hard cheeses). Sensory Analysis differentiated between cheeses of very similar physicochemical characteristics, the attributes that contributed most to differentiation being fragility, adhesiveness, pasty and spicy. Some correlations were obtained between sensorial and chemical variables, the most significant being hardness versus total nitrogen (TN) and versus dry matter (DM), and fragility versus water activity.
COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.)
Authors: ALONSO GONZALO L. , SALINAS Ma ROSARIO , GARIJO JOSÉ , SÁNCHEZ‐FERNÁNDEZ Ma ANGELES 
Published: May 2007

ABSTRACTA method for simultaneous identification and quantification of crocins and picrocrocin by HPLC‐DAD in aqueous extracts of saffron spice was used. The coefficients of variation obtained were lower than 10% for a majority of the crocins and picrocrocin. These substances are not found as standard compounds, for this reason it was necessary to obtain the response factor for each compound by collecting the fractions of each chromatographic peak and by using molar absorpitivity. This method can be used not only for crocins and picrocrocin determination but also for adulteration detection of saffron with water‐soluble colorants.The method was applied to 260 samples of Spanish saffron, which came from the regions where saffron is an important crop, i. e., Castilla‐La Mancha and Aragón. Spain is in the top group of saffron producers and Castilla‐La Mancha is the largest saffron producing region in Spain. Four crocins and picrocrocin were ranked and the values used for differentiation according to origin. Only discriminant analysis could explain 100% of the variance by samples and location. The major discriminant variable was trans‐crocin 4.
PROCESSING AND QUALITY EVALUATION OF SOURSOP (ANNONA MURICATA L) NECTAR
Authors: PETERS MARY , BADRIE NEELA , COMISSIONG EDWARD 
Published: May 2007

ABSTRACTSoursop (Annona muricata L) nectar was processed from pasteurized unstored or pasteurized frozen pulp. Nectars of pH 3.6–3.7 with 0.1% xanthan gum were produced from either 6° or 8° Brix pulp and increased to 13° or 15° Brix by addition of sucrose. The effect of storage (4C or 30C for 12 weeks) was investigated on nectar pH, titratable acidity (TA), browning, consistency, microbes and sensory attribute. At 8 weeks of storage, consistency was similar in all nectars, except for thinning of nectar from pasteurized, unstored pulp (8°–15° Brix) stored at 4C for 12 weeks. Nectars produced from frozen pulp had significantly (p < 0.01) lower pH and higher TA than nectars from unstored pulp. Browning increased in all products except nectar produced from unstored 8° Brix pulp adjusted to 15° Brix and then stored at 4C. This nectar was most highly ranked and had an overall rating of being liked moderately to liked very much after 12 weeks of storage. Microbial growth occurred in all nectars between 8–12 weeks of storage.
GEL PROPERTIES OF BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI AS AFFECTED BY SETTING AND PORCINE PLASMA PROTEINS
Authors: BENJAKUL SOOTTWAT , VISESSANGUAN WONNOP , SRIVILAI CHANTIRA 
Published: May 2007

ABSTRACTEffects of setting temperature, time, and addition of porcine plasma protein (PPP) on gel properties of surimi from bigeye snapper (Priacanthus tayenus) were investigated. Breaking force and deformation of the surimi gels increased as the setting time and temperature increased. The gel preincubated at 35C for 90 min in the presence of 0.5% PPP, followed by cooking at 90C for 20 min showed the maximum force and deformation. The decrease in solubility of the resultant suwari and kamaboko gels in solution containing sodium dodecyl sulfate, urea and β‐mercaptoethanol suggested that gel enhancement was mainly mediated through the formation of nondisulfide covalent bonds catalyzed by both transglutaminase (TGase) in fish muscle and porcine plasma. Addition of PPP slightly decreased the whiteness of the kamaboko gels.
PHYSICAL, CHEMICAL AND SENSORY QUALITY OF MICROWAVE‐BLANCHED SNOW PEAS
Authors: BEGUM S. , BREWER M.S. 
Published: May 2007

ABSTRACTSnow peas were blanched using four methods [conventional boiling water (BW); steam (ST); microwave (MW); and microwave blanched in heat sealable bags (MWB)], then held frozen at (∼18C) for four weeks. Immediately after blanching, MWB‐blanched snow peas retained more reduced ascorbic acid (RAA; 72%), than other treatments. Blanching treatment had no effect on lightness [L* value). With the exception of BW‐blanched peas, blanching significantly altered color. After frozen storage, MWB‐ and MW‐blanched samples both contained about 26 mg/100 g RAA, significantly more RAA than other treatments. MWB‐blanched peas generally had as high or higher sensory appearance, aroma, flavor, texture and general acceptability scores than other treatments. These results imply that blanching snow peas in a heat‐sealable microwave bag, prior to frozen storage, produces a product of equivalent sensory quality and superior nutritional quality compared with more conventional blanching methods.
MODEL PREDICTION FOR SENSORY ATTRIBUTES OF NONGLUTEN PASTA
Authors: HUANG JEN‐CHIEH , KNIGHT SUE , GOAD CARLA 
Published: May 2007

ABSTRACTResponse surface methodology was used to predict sensory attributes of a nongluten pasta and develop response surface plots to help visualize the optimum region. Optimum regions of xanthan gum, modified starch, and locust bean gum were selected by overlapping the contour plots of sensory properties of nongluten pasta as compared with the control pasta. The formula of nongluten pasta that possessed the most desirable properties was xanthan gum at 40 g, modified starch at 35 g, locust bean gum at 40 g, tapioca starch at 113 g, potato starch at 57 g, corn flour at 250 g, and rice flour at 50 g. The quality of nongluten pasta could be improved by using different levels of nongluten starches and flours, and nonstarch polysaccharides.
CHEMICAL, MICROBIAL, AND SENSORY EVALUATION OF A FROZEN KUBBEE PRODUCT1
Authors: ARAMOUNI F.M. , BOYLE E.A.E. , YASMIN S. 
Published: May 2007

ABSTRACTKubbee, a Middle Eastern entree, was made from ground beef (10% fat), bulgur wheat, and spices with a filling of barbecue sauce. Shelf‐life of raw and precooked vacuum packaged product was evaluated during 180 days of storage at −18C. Precooked frozen kubbees were reheated in a conventional or microwave oven, and uncooked frozen kubbee was baked in a conventional oven prior to evaluation. Except for redness, color values did not change during storage (P < 0.05), but pH and TBA values increased slightly after 60 days. Kubbee was microbiologically stable throughout the storage period. Some sensory properties of the products deteriorated with storage time and microwave reheating. Overall liking of kubbee by consumers was 7.2 on a scale of 1 to 9.
WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREAD
Authors: H. ARCHANA SHENOY , PRAKASH JAMUNA 
Published: May 2007

AbstractHigh fiber Chapathi, an Indian unleavened bread incorporating different levels (5–15%) of wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph characteristics. Whole wheat flour, wheat bran and its differently milled fractions were analyzed for chemical composition and functional properties. The water absorption capacity of bran was slightly lower than that of flour and did not increase as a function of time. The bran incorporated doughs were difficult to knead and sticky with no change in rolling properties. Farinograph characteristics revealed an increase in dough development time and a decrease in mixing tolerance index as the level of incorporation of bran increased. Wheat bran incorporated products scored lesser for the sensory quality attributes than controls. The differences were statistically significant for products prepared with 10% and 15% bran and not significant for products prepared with 5% level of bran. It can be concluded that wheat bran can be incorporated up to a level of 5% for preparation of high fiber phulkas or chapathis without affecting sensory quality.
EFFECT OF COMMERCIAL PROCESSING STAGES OF APPLE JUICE ON PATULIN, FUMARIC ACID AND HYDROXYMETHYLFURFURAL (HMF) LEVELS
Authors: KADAKAL ÇLETIN , SEBAHATTIN NAS , POYRAZOGLU ENDER SINAN 
Published: May 2007

AbstractThe effects of different stages of commercial apple juice production on the patulin, fumaric acid and hydroxymethylfurfural (HMF) contents of apple juice were investigated. Heat treatment and activated charcoal were effective for the reduction of patulin. The average reduction of patulin were 13.4% and 22.9% for heat treatment and activated charcoal, respectively. Statistical analysis showed no significant differences (P<0.05) in the presence of fumaric acid between different treatments. Filtration and heat treatment caused an apparent increase in the HMF content, while activated charcoal caused a decrease. The average increments of HMF were 40.4% and 38.0% for separation and heat treatment, respectively, while the average reduction of HMF was 23.7% for activated charcoal. Spiking of samples with known amounts of patulin and fumaric acid revealed respective recovery rates of 96.4% and 95.9%.
INHIBITION OF SURFACE BROWNING, CUT AVOCADO
Authors: GÓMEZ‐LÓPEZ VICENTE MANUEL 
Published: May 2007

AbstractBrowning prevention of avocado halves using polyphenol oxidase (PPO) inhibitors along with sulfites was investigated. Browning inhibitiors were selected on the basis of the inhibition of a crude extract of avocado PPO. The most effective inhibitors were ascorbic acid and sodium sulfite, these compounds plus citric acid were mixed to get an inhibitory solution. In vivo experiments were performed on avocado halves by measuring Hunter color values after 15 days' storage to test the potential of solutions to prevent browning. Results showed that immersion in solutions along with refrigerated storage was needed to get an inhibitory effect. Color preservation was not due to oxygen exclusion nor to low pH and sulfite was unnecessary. The best treatment was the storage of avocado halves in a 1% ascorbic acid/1 % citric acid solution at pH 5 and 7C.
USE OF AN ELECTRONIC NOSE TO STUDY THE CONTRIBUTION OF VOLATILES TO ORANGE JUICE FLAVOR
Authors: FARNWORTH EDWARD R. , MCKELLAR ROBIN C. , CHABOT DENISE , LAPOINTE STÉPHANE , CHICOINE MARTIN , KNIGHT KELLEY P. 
Published: May 2007

AbstractIdeal orange juice and orange juice from which the volatile compounds had been stripped were analyzed using an electronic nose. In the ideal juice, dlimonene was the volatile in highest concentration. The stripped orange juice contained less than 1% of the original d‐limonene and all other volatiles were reduced to below levels of detection as measured by gas‐chromatography analysis. The electronic nose was able to distinguish between the two orange juices, ideal and volatile stripped. Four commercial orange juice essences were added to the stripped orange juice at concentrations up to 2%. The differences, as measured by the electronic nose, between the original orange juice and the volatile stripped orange juice were reduced when orange essence was added to the volatile stripped juice. In orange juice flavor, α‐pinene, sabinene, β‐myrcene, and d‐limonene appear to play an important role.