bluuebunny/crossref_metadata_2025_split huggingface dataset:
Improving storage performance of Citrus reticulata Blanco mandarins by controlling some physiological disorders
Authors: Bajwa Babar E. , Anjum Faqir M. 
Published: November 2007

SummaryPhysiological disorders like chilling injury (CI), rind staining (RS) and physiological loss in weight (PLW) limit the postharvest shelf life and reduce the quality of mandarins. Citrus reticulata Blanco mandarins were examined for these physiological disorders by coating with shellac‐based wax (SBW) and polyethylene‐based wax (PBW). The effect of storage temperature on these disorders was assessed by storing the fruit at 2, 5 and 8 °C and at ambient temperatures. The CI, RS and PLW were significantly affected because of the variation in temperature in both crop years (P < 0.01). Mandarins kept at 5 °C showed more reduction in PLW, CI and RS than at other temperatures. The SBW was more prone to RS and CI when compared with PBW. Coating mandarins with PBW showed significant reduction in CI because of lower production of ethanol and acetaldehyde. It may be concluded that RS and CI can be effectively controlled by storing fruits at 5 °C and coating with polyethylene‐based coatings.
Quality and consumers acceptability studies and their inter‐relationship of newly evolved desi type chickpea genotypes (Cicer arietinum L.). Quality evolution of new chickpea genotypes
Authors: Bibi Nizakat , Khattak Amal B. , Khattak Gul S. S. , Mehmood Zahid , Ihsanullah Ihsanullah 
Published: November 2007

SummaryTwenty‐two desi chickpea genotypes were subjected to consolidated zonal yield trials over fourteen locations. At Nuclear Institute of Food and Agriculture, the study was undertaken to characterise the best genotype regarding physicochemical, agronomic and consumer's acceptability characteristics. The data revealed the highest seed size (0.26 g), volume (0.21 mL), weight after hydration (0.54 g), volume after hydration (0.50 mL), hydration capacity (0.28 mL) and swelling capacity for genotype Bahawalpur. The genotypes 96A3148, CMN 2385/96, 99CC015 and PB2000 are preferred having minimum cooking time (<80.0 min). Highest concentration of protein (>20%) was observed in NCS 9904, NCS 911 and 99CC015. Shortest period for flowering was credited to PB 2000 and 96A3148 while minimum period for maturity was noted for NCS 9905. PB 2000 was declared high yielding genotype having 2340 kg ha−1. Seed size was highly significantly correlated to seed volume (0.89), wet weight (0.97), wet volume (0.93), hydration Capacity (0.88) and swelling capacity (0.80). Days to maturity were negatively but highly significantly correlated to plant height (−.075) and yield (−0.86). Genotype 97086 out yielded all other genotypes in consolidated zonal yield trial over fourteen locations.
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk
Authors: Faccia Michele , Gambacorta Giuseppe , Caponio Francesco , Pati Sandra , Di Luccia Aldo 
Published: November 2007

SummaryA study was carried out in order to assess the influence of the type of milk and of the ripening time on the biochemical changes in Cacioricotta, a craft cheese manufactured from overheated milk. The features of the cheese were strongly influenced by the peculiar cheese‐making process, which is also characterized by absence of added starters and ‘forced drying’ in ventilated room. The electrophoretic patterns revealed heterogeneity of αs‐casein, marked degradation of β‐casein and slight hydrolysis of β‐lactoglobulin in goat's cheese, whereas presence of α‐lactalbumin and strong hydrolysis of αs‐casein were found in the ovine cheese. In spite of a significant primary proteolysis, the ripening indices of matured cheeses were low, because of poor secondary proteolysis. Lipolysis proved to be the most significant biochemical event of ripening, and was strongly influenced by the type of milk used. The possible reasons of this particular ripening profile are discussed.
Effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese
Authors: Prados Francisco , Pino Antonio , Fernández‐Salguero José 
Published: November 2007

SummaryA powdered vegetable coagulant (PVC) obtained from the cardoon (Cynara cardunculus) was compared with calf rennet in batches of Manchego cheese, by determining different chemical, biochemical and sensory characteristics, which were monitored over a 6‐month ripening period. For most chemical parameters (moisture, fat, protein, acidity, NaCl and pH) and water activity studied, no differences were observed between the two types of coagulants. However, higher casein hydrolysis was observed after 2 days of ripening in cheeses produced with vegetable coagulant compared with those made with rennet. Soluble nitrogen was significantly higher (P < 0.05) and the other nitrogen fractions were only slightly higher (P > 0.05) in cheeses with PVC. In general, the sensory quality (odour, colour, taste intensity and creaminess) was higher in cheeses obtained with vegetal coagulant than those made with animal rennet.
Electrodialysis for lactate removal in the production of the dairy starter culture Lactococcus lactis NZ133
Authors: Boonmee Mallika , Leksawasdi Noppol , Bridge Wallace , Rogers Peter L. 
Published: November 2007

SummaryBiomass concentrations of the dairy starter culture Lactococcus lactis NZ133 were increased by the incorporation of an electrodialysis (ED) unit into a batch fermentation grown on 80 g lactose L−1. ED effectively removed the growth inhibitory metabolic end‐product lactic acid (as lactate ions) and allowed continued growth beyond that achievable in normal batch fermentation. However, biomass yields per unit lactose were reduced by the probable concomitant loss of other ionic species and nutrients essential for growth. Repeated fed‐batch with end‐batch ED introduced to minimise this putative loss of nutrients, yielded a final biomass concentration of 12.4 g L−1 on 120 g lactose L−1 medium (biomass yield = 0.05 g g−1), which was appreciably below that observed for standard batch fermentations (biomass yield = 0.12 g g−1). In addition to the reduced yields, the lactic acid production activity of the cells progressively decreased with the increase in number of ED cycles.
Survival of Lactobacillus reuteri RC‐14 and Lactobacillus rhamnosus GR‐1 in milk
Authors: Hekmat Sharareh , Reid Gregor 
Published: November 2007

SummaryDairy products are suitable vehicles for delivering beneficial microorganisms to consumers. Both Lactobacillus reuteri RC‐14 and Lactobacillus rhamnosus GR‐1 are considered as probiotic agents with therapeutic properties. The objective of this study was to monitor growth and survival of these bacteria in milk during storage period. Four formulations of milk (1% fat) with 0.33% yeast extract (Y), 0.4% inulin (I), 0.33% yeast extract and 0.4% inulin (YI) and one with no additives (N) were prepared. The mixtures were autoclaved for 15 min, cooled to 37 °C and inoculated with 1% of starter culture. They were then incubated anaerobically at 37 °C overnight. Viable numbers of L. reuteri RC‐14 and L. rhamnosus GR‐1 were determined after 1, 7, 14, 21 and 28 days of storage at 4 °C. Both bacteria were able to grow and survive in all samples; however, they showed a higher survival rate (P < 0.05) in YI treatment. After 1 day of storage, the total colony counts of treatment YI for L. reuteri RC‐14 and L. rhamnosus GR‐1 were 2 × 108 and 1 × 109 CFU mL−1, respectively. The total colony counts for treatment YI decreased by 1 log cycle for both bacteria after 28 days of storage. The results of this study indicate that these bacteria can remain viable over the storage period, and there is potential for incorporating them into fermented dairy products.
Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey
Authors: Nergiz Cevdet , Gökgöz Erkan 
Published: November 2007

SummaryThe phytic acid, tannin and total phenol content of different varieties of dry beans were investigated. The trypsin inhibitor activity and protein digestibility were also determined in raw and cooked dry bean. The effects of different cooking methods, which are commonly used domestically and in commercial restaurants were investigated. The results obtained showed that dry beans had 1.51% phytic acid, 0.56% total phenols, 0.06% tannin, 3374.74 TUI g−1 (trypsin unit inhibitor per gram) trypsin inhibitor activity and 70.74%in vitro protein digestibility as average. Among the cultivars, Çalı had higher contents of phytic acid, total phenols, tannins and trypsin inhibitor activity than the others, while Dermason variety had the highest value in protein digestibility (72.24%). Important reductions were observed in phytic acid, total phenol, tannin contents and trypsin inhibitor activity in soaked‐cooked beans and pressure‐cooked beans. The soaked‐cooking method caused a higher reduction in antinutrients in all the dry bean varieties. Significant improvement in the digestibility of protein also occurred after two different cooking methods.
Fruit size and picking scar size in some blueberry commercial cultivars and hybrid plants grown in SW Spain
Authors: Parra Raquel , Lifante Zoila Díaz , Valdés Benito 
Published: November 2007

SummaryWithin a blueberry research program in SW Spain, five rabbiteye (Vaccinium ashei Reade) and nine southern highbush (Vaccinium corymbosum L.) commercial cultivars along with 38 hybrid plants, produced by crossing highbush and rabbiteye cultivars, were used. The differences in the fruit size and the picking scar size among the plants, and the annual differences within each plant were studied. No significant differences were found in the fruit length, width, weight and the picking scar size between the rabbiteye and the southern highbush cultivars, and neither between the cultivars and the hybrid progeny. However, significant differences were found among the cultivars and among the hybrid plants. The picking scar size correlates better with fruit width and weight than with fruit length, although correlation values are not high. Thus, outliers were observed, some of them interesting to be selected for having large fruits and narrow scars. The ratio between the picking scar and fruit width shows significant differences among subsequent years in many hybrid plants.
The effects of alcoholic extract of Arbutus andrachne on some biochemical parameters and visceral organs in rats
Authors: Atrooz Omar M. , Omary Ayed A. , Khamas Wael A. , Al‐ Shaikhly Abd Al‐Qader J. , Salim Mohammed M. 
Published: November 2007

SummaryThe effect of the alcoholic extract of Arbutus andrachne on certain biochemical parameters and the histology of the visceral organs in nonpregnant adult female rats was studied.The lethal dose 50% (LD)50 was estimated, and three different doses (1/10th , 1/15th and 1/20th ) of the LD50 extracts were injected intra‐peritoneally for 14 consecutive days into three groups of animals (n = 5 in each group), with one group used as a control and injected with distilled water through the same route. Blood was collected after sacrificing the animals and the following biochemical parameters were detected: glutamate pyruvate transaminase (GPT), glutamate oxaloacetate transaminase, alkaline phosphatase, cholesterol, glucose, triglycerides, creatinine and bilirubin. In addition, the total white blood (WBC) and red blood cells (RBC) were estimated in the blood of all groups. The gross and microscopic findings were reported after the collection of specimens from the animals, and processed routinely for standard histological procedures. The results showed an increase in the number of WBC, which indicated a defence response; while the RBC were decreased because of damage in tissues or organs. The gross and the microscopic changes seemed to be dose‐dependent, as very little or no effects were noticed in the lowest treated group, and more obvious changes were detected in the highest‐dose group of animals. In addition, changes were observed in almost all biochemical parameters under investigation, with the exception of creatinine and GPT, which reflect the general effect of the material used on the animal health.
Nutritional aspects of food extrusion: a review
Authors: Singh Shivendra , Gamlath Shirani , Wakeling Lara 
Published: November 2007

SummaryExtrusion cooking, as a multi‐step, multi‐functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat‐labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non‐nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality, while high extrusion temperatures (200 °C), low moisture contents (<15%) and/or improper formulation (e.g. presence of high‐reactive sugars) can impair nutritional quality adversely. To obtain a nutritionally balanced extruded product, careful control of process parameters is essential.
Production of yogurt ice cream at different acidity
Authors: Guner Ahmet , Ardıc Mustafa , Keles Abdullah , Dogruer Yusuf 
Published: November 2007

SummaryThe effect of using yogurt on the viscosity, over‐run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non‐fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over‐run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant (P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality.
Flavour development via lipolysis of milkfats: changes in free fatty acid pool
Authors: Regado Mafalda A. , Cristóvão Betina M. , Moutinho Carla G. , Balcão Victor M. , Aires‐Barros Raquel , Ferreira João Paulo M. , Xavier Malcata F. 
Published: November 2007

SummaryUnder the trade name lipolysed milkfat (LMF), concentrated cheese flavours obtained via enzymatic treatments of cheese (or other dairy substrates) have been made available in increasing numbers. In this research effort, (anhydrous) milkfats from cows, ewes and goats were used as substrates for production of cheesy flavours. Those milkfats were subjected to modifications brought about by ten different (commercial) lipases and one cutinase, and the free fatty acids released were analysed by high performance liquid chromatography. Both the degrees of hydrolysis and the free fatty acid profiles of the final products were similar to those reported for several LMF products, although specific keynotes could be pinpointed. Consequently, those milkfats may represent alternative raw materials for manufacture of cheesy flavours, while contributing to alleviate the problem derived from the increasing surplus of milkfat in Western countries.
β‐Carotene‐rich sweet potato curd: production, nutritional and proximate composition
Authors: Mohapatra Samaptika , Panda Smita H. , Sahoo Santosh K. , Sivakumar Paramasivan Sethuraman , Ray Ramesh C. 
Published: November 2007

SummarySweet potato (SP) is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. A curd‐like product was prepared by fermenting boiled β‐carotene‐rich SP puree and cow milk with curd (starter) culture (Lactobacillus bulgaricus, Streptococcus lactis, Streptococcus diacetilactis, etc.). There were not much variation in pH (3.6–3.9), titratable acidity (10–11.8 g kg−1 curd) and lactic acid (LA) (7.9–5.3 g kg−1 curd) contents in SP curd consisting different concentration of SP puree. However, curd with 12–16% SP puree was most preferred by a consumer's panellist. The addition of SP puree (12–16%) made the curd quite firm and imparted flavour, body/texture, minerals, nutrients, antidiabetic substances, β‐carotene pigments (antioxidant), dietary fibres and starch (carbohydrate source). The LA bacterial counts in the curd after 18 h of fermentation having 8% and 16% SP were 7 × 107 and 14 × 107 (CFU mL−1), respectively. The consumer evaluation scores ranged from 7 to 8 (in a hedonic scale of 1–9), from moderate liking to very much liking of the SP curd, taking into consideration the sensory attributes such as colour, texture, flavour, sweetness, appearance, etc. Principal component analysis (PCA) reduced the fourteen original analytical (proximate) variables to four independent components (factors), which accounted for 97% of the total variations. Similarly, PCA analysis reduced the seven original sensory attributes to three independent components that accounted for 70% of the total variations.
Preventing the loss of tensile, barrier and appearance properties caused by plasticiser crystallisation in whey protein films
Authors: Dangaran Kirsten L. , Krochta John M. 
Published: November 2007

SummaryWhey protein films plasticised with sucrose have excellent oxygen barrier properties and high gloss that are reduced with time as sucrose crystallises. Whey protein isolate (WPI) films plasticised with sucrose were stored in 53% relative humidity for up to 60 days. The oxygen permeability, tensile properties and gloss of the films were measured periodically following ASTM (American Society for Testing Materials) methodology. Changes in properties were compared with changes in WPI films plasticised with glycerol (no crystallisation) or plasticised with sucrose (crystallisation) plus a crystallisation inhibitor. The two inhibitors studied were lactose and raffinose. Crystallisation in WPI/sucrose films decreased tensile strength and elongation at break. However, the inhibitors hindered sucrose crystallisation, and the desired film properties were maintained for a longer period of time. Raffinose was the more effective inhibitor, maintaining the film flexibility and barrier properties for over 28 days and maintaining gloss at almost 90% of the initial value for 60 days of storage.
Effect of three lipid/hydrocolloid coatings on shelf life stability of Golden Delicious apples
Authors: Conforti Frank D. , Totty Jocelyn A. 
Published: November 2007

SummaryThe shelf life quality of freshly harvested Golden Delicious apples coated with three individually developed lipid/hydrocolloid coatings was assessed throughout refrigerated storage. The apples were monitored for 8 weeks. The coatings resulted in low internal O2 and the least loss of fruit firmness when compared with the non‐coated apple group. The coated apples had very little starch breakdown, minimum flesh colour development, or loss of titratable acidity content. Soluble solids and fresh weight loss remained unchanged for both the non‐coated and coated groups. Sensory analysis confirmed that the coated apples maintained consistent quality in firmness, crispness and juiciness throughout the storage period.
Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling
Authors: Udyarajan Chinthu T. , Horne David S. , Lucey John A. 
Published: November 2007

SummaryThe objective of this study was to investigate the time–temperature superposition behaviour of the rheological properties of cheese during heating and cooling. A standard part‐skim Mozzarella cheese and a fat‐free cheese were used for the study. Fourier transform mechanical spectroscopy was used to simultaneously study the rheological properties over a range of frequencies from 0.08 to 8 Hz while samples were being heated from 10 to 90 °C or cooled from 90 to 10 °C at the rate of 1 °C min−1. Master curves of storage modulus (G′), loss modulus (G′′) and loss tangent were obtained using a reference temperature of 70 °C.
Probing the droplet cluster structure in acidified temperature‐cycled o/w emulsion gels by means of SESANS†
Authors: Bot Arjen , Duval Franck P. , Duif Chris P. , Bouwman Wim G. 
Published: November 2007

SummaryThe structure of the emulsion droplet aggregates in whey‐protein‐stabilised oil‐in‐water (o/w) model emulsion gels was investigated using the novel spin‐echo small‐angle neutron scattering (SESANS) technique. This technique allows the assessment of the droplet cluster structure in an emulsion gel in terms of a density correlation function at relatively long length scales (∼100 nm–10 µm) compared with regular SANS. As an example, the effect of one/two homogenisation stages on emulsion droplet cluster structure was studied in relation to acidification and temperature cycling. It is found that temperature cycling and acidification induce bigger changes in emulsion droplet cluster structure than the application of one or two homogenisation stages, and the results are compared with droplet size measurements (by pfg‐NMR), firmness measurements and confocal microscopic images.
Proximate compositions, pasting and rheological properties of mumu– a roasted maize meal
Authors: Ingbian Emmanuel K. , Adegoke Gabriel O. 
Published: November 2007

SummaryGenetically improved maize variety (TZRS‐W) grains were used to produce mumu– a roasted maize meal. The grains were divided into six treatment groups namely: non‐soaked, non‐cooked (NSNC); non‐soaked, cooked (NSC); soaked, non‐cooked (SNC); soaked, cooked (SC); germinated non‐cooked (GNC); and germinated, cooked (GC). Each group was roasted in the oven at 150 °C for 1 h to produce mumu. No significant differences (P ≤ 0.05) were found in the protein, fat, ash, fibre and carbohydrate contents of the different products. Soaking and germination without cooking resulted in lower breakdown viscosities of the products. The peak viscosity (20.17 Rapid Visco Unit (RVU)) and final viscosity (28 RVU) of the GNC samples were significantly higher (P ≤ 0.05) than the corresponding values (5.17–7.25 RVU) of the NSNC, NSC, SNC, SC and GC products. No significant differences (P ≤ 0.05) were found in the pasting temperatures (63.40–64.85 °C) between all the six groups. Germination for 24 h without cooking may yield poor quality products with low nutrient density.
Food applications of trans fatty acid substitutes
Authors: Wassell Paul , Young Niall W. G. 
Published: November 2007

SummaryThe review outlines the increasing need to reduce trans fatty acids, and addresses the functionality issues of various trans free solutions through discussion of hydrogenation, interesterification, and fractionation, and their influence on fat crystallisation and solid fat content. Caution is urged not to focus solely on physio‐chemical aspects, but to approach trans free designing for specific food applications from a multidisciplinary angle. Examples of specific applications; margarines, shortenings and frying oils are given. The review also offers a glimpse into what the future trans free trends may hold.