bluuebunny/crossref_metadata_2025_split huggingface dataset:
TASTE PERCEPTION, FOOD QUALITY AND CONSUMER ACCEPTANCE
Authors: O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTConsumer acceptance is a more measurable parameter than the ill defined concept of quality. Thus, it is better to consider how the taste, and indeed all the sensory characteristics, of foods can be manipulated to improve consumer acceptance. If tastes are to be manipulated, it is necessary to understand something about taste mechanisms so that the researcher can avoid the all too common artifacts and biases involved in gustatory measurement. Discussed here are some aspects of sensory information processing in the brain, the problems of crosssensory confusion, sensory adaptation and taste categorization.
COLOR PERCEPTION AND FOOD QUALITY1
Authors: CLYDESDALE FERGUS M. 
Published: May 2007

ABSTRACTColor may be the most important sensory attribute of food and as such holds a preeminent position in overall food quality.It effects consumer judgement of other sensory characteristics such as flavor, sweetness and saltiness as well as being an important predictor of nonsensory quality attributes like moisture content, over‐processing and pigment content.In order to maximize the use of color as a measure of food quality it is essential to understand the theoretical basis of colorimetry and be able to apply it in a consistent and meaningful way. This approach may be simplified by the use of a quality measurement model which considers the object to be measured, the synthetic and analytical processes of measurement and the use of the analytical process as a predictor of the synthetic process. Such a model allows the application of this important quality tool to almost any food or food production system.
EFFECT OF COLD STORAGE ON THE QUALITY CHARACTERISTICS OF ‘AU‐RUBRUM’ PLUMS1
Authors: ROBERTSON J. A. , MEREDITH F. I. , LYON B. G. , NORTON J. D. 
Published: May 2007

ABSTRACTThe effect of cold storage (0°C) and maturity on the physical, chemical and sensory characteristics of plums (cv. ‘AU‐Rubrum’) was determined. The size, weight, soluble solids and total sugar contents of the more mature fruit were significantly higher (P<0.05) and the “L” and hue angle were significantly lower (P<0.05) than plums in the less mature class. ‘AU‐Rubrum’ fruit contained glucose, fructose and sorbitol but had no sucrose. Artificially ripening fruit at 20°C had a significant effect (P<0.01) on all color values for both maturity 1 and 2 fruit. The titratable acidity and sugar contents of the fruit ripened at 20°C were lower for ripened than for unripened fruit. Storage of the plums at 0°C for 5 weeks followed by subsequent ripening at 20°C had no significant effect on physical, chemical or sensory characteristics. Data indicate that ‘A U‐Rubrum’ plums which have one‐half red ground color (maturity 1) will develop full color and complete the normal ripening process. Data also indicate that the plums can be stored for at least 5 weeks at O°C without loss of quality and that the cultivar has potential for shipping to distant markets.
CHANGES IN QUALITY CHARACTERISTICS DURING PEACH (CV. ‘MAJESTIC’) MATURATION1
Authors: ROBERTSON J. A. , MEREDITH F. I. , FORBUS W. R. 
Published: May 2007

ABSTRACTChanges in the physical, chemical and sensory characteristics of peaches (cv. ‘Majestic’) were determined. Size, weight, ground color “a” values and SS/TA ratio increased significantly with increased degree of maturity; whereas, firmness, DLE, hue angle, titratable acidity, quinic acid, and citric acid decreased significantly. Malic acid increased significantly with maturity up to grade 5 then significantly decreased. In general sucrose content and total sugars increased through grade 6 and then decreased for tree ripe fruit. Sensory evaluation results showed no significant differences among maturity grades for sweet, sour, juice and overall peach flavor attributes. However, grade 1 and 2 fruit had lower scores for sweet and overall peach flavor attributes and tended to be more sour than grades 3–6 and tree ripe fruit. Correlation coefficients between maturity grade and all the selected quality parameters, except for the sour flavor attribute, were significant at the 1% level. DLE had the highest correlation with maturity grade followed by ground color “a” value, SS/TA ratio and firmness.
EXTRUSION COOKING OF SWEET POTATO ROOTS1
Authors: AHMED E. M. , CHANG F. C. , BALABAN M. O. , ARREOLA A. G. 
Published: May 2007

ABSTRACTAn extruded product was prepared using a mixture of sweet potato roots (SP), high protein wheat flour (WF), oil and water. The mixture was extruded in a Wenger X‐5 extruder. The best physical characteristics of the extruded product were obtained using drum dried baked sweet potato powder (DDSPP) and WF in the ratio of 3:1, oil content of 4.0% and an initial moisture content of 12.32%. This combination yielded a 4.33 fold expansion of the product. Physical measurements on the extruded product were: diameter, bulk density, expansion, and percent rehydration. The carotenoid content of the extruded product did not change considerably from that of DDSPP. The use of DDSPP: WF ratio of 3:1 represented 89.86% utilization of raw SP roots on a fresh weight basis.
IDENTIFICATION OF VOLATILE COMPOUNDS FROM RIPE MAYHAW FRUIT (CRATAEGUS OPACA, C. AESTIVALIS, AND C. RUFULA)1
Authors: HORVAT R. J. , CHAPMAN G. W. , PAYNE J. A. 
Published: May 2007

ABSTRACTSteam volatile fractions obtained from three commercial mayhaw cultivars and two native selections were analyzed by GC and GC/MS. Twenty‐four compounds were identified. The nine major components, which comprised 70–80% of the volatile fraction, were hexanal, butyl acetate, (E)‐2‐hexenal, butyl butyrate, linalool, butyl hexanoate, methyl octanoate, pentyl hexanoate, and hexyl hexanoate. Minor constituents included eight esters, four terpenes, two benzenoid compounds and (E)‐2‐hexenol.
AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES1
Authors: HUANG C. J. , ZAYAS J. F. 
Published: May 2007

ABSTRACTCorn germ protein flour (CGPF) was subjected to three different treatments to improve aroma quality: acid‐washing, heat‐treatment and alcohol‐washing. Sensory descriptive analysis was used to evaluate the differences in aroma among CGPF samples. All samples were classified into four clusters by canonical discriminant analysis based upon the sensory scores of eight descriptive attributes. Volatiles of samples were separated by capillary gas chromatography, and 19 peaks that elicit important olfactory responses were selected. Stepwise multiple regression was used to relate sensory and instrumental data, and models were established to predict the aroma quality of CGPF samples by GC profiles.
COMPARISON OF PUDDING, SOUP AND CUSTARD PREPARED FROM SOYMILK OR LOWFAT MILK
Authors: SCHAEFER MARY J. , HOLDT CANDACE S. 
Published: May 2007

Abstract Soymilk (4% and 6% solids) was substituted for lowfat milk in chocolate pudding, tomato soup and baked egg custard. The substitution of soymilk produced a less viscous pudding that was darker in color and less sweet than that made with lowfat milk. Pudding prepared with 6% solids soymilk was also less smooth than the control. In tomato soup, soymilk increased viscosity and produced a lighter color product with a less intense tomato flavor than soup made with lowfat milk. Baked custard prepared with soymilk was less smooth, darker in color and less sweet. All products were judged to have less characteristic flavors than controls.
EFFECTS OF INITIAL NITRITE LEVEL, HEATING AND STORAGE ON RESIDUAL NITRITE AND SPOILAGE OF CANNED HAM ROLL
Authors: JANTAWAT PANTIPA , RUNGLERDKRIANGKRAI JIRAPORN , THUNPITHAYAKUL CHAIYUTE , SANGUANDEEKUL ROMANEE 
Published: May 2007

ABSTRACTCanned ham rolls with initial nitrite levels of 0, 125, 200, 300 and 400 mg/kg were processed to an Fo of 1.07 and 1.49 and stored for 8 months. Ham rolls before processing contained 105–107 cfu/g total bacteria and less than 3 MPN/g of putrefactive anaerobic bacterial spores. The initial nitrite level, the storage time and the heat treatment significantly affected residual nitrite in the product. Samples stored for 1 and 3 days had significantly higher residual nitrite levels than those stored for 6–31 days. Samples processed with 0, 125 and 200 mg/kg nitrites contained significantly lowered residual nitrite levels than those formulated with 300 and 400 mg/kg nitrite. Samples heated to an Fo of 1.07 contained less residual nitrite (P ≤ 0.05) than those heated to Fo 1.49. No swelled cans were observed after 8 months of storage and the nitrosamine levels detected in the samples were lower than the safety limit proposed by Pneussman (1974).
CONTRIBUTION OF PHOSPHOLIPIDS TO HEADSPACE VOLATILES DURING STORAGE OF PECANS
Authors: ERICKSON MARILYN C. 
Published: May 2007

ABSTRACTThe relationship between headspace volatiles and lipid class fatty acid composition was investigated in pecans subjected to room temperature storage for 8 months. During early stages of storage, pentanal predominated in the pecan headspace, whereas at later stages hexanal predominated. Quantities of triacylglycerols recovered from pecans did not change significantly during storage, whereas a decrease in phospholipid content and an increase in free fatty acid content were seen. While losses of polyunsaturated fatty acids (PUFA) in triacylglycerols and free fatty acids only occurred during the last month of storage, PUFA losses were recorded in the phospholipid fraction by 5 months. Based on a strong negative correlation (R =−0.98) between hexanal and its precursor fatty acid (18:2) in phospholipids, the results suggested that membrane lipids would be a primary site of attack during the early stages of oxidation. Future studies with oilseeds, such as pecans, should therefore examine the possibility that variations in phospholipid fatty acid composition could explain cultivar differences in storage stability.
MODIFIED ATMOSPHERE STORAGE OF PEACHES AND NECTARINES TO REDUCE STORAGE DISORDERS1
Authors: LURIE SUSAN 
Published: May 2007

ABSTRACTLow density polyethylene or polyolefin films were used to seal pack various varieties of peaches and nectarines. Low density polyethylene film of 40 micron thickness was beneficial in extending storage life of these fruits and decreasing internal flesh breakdown and reddening, while polyolefin film was ineffective. Six fruits per pack generated a higher CO2 and lower O2 modified atmosphere than two or four fruits per pack and gave better quality fruit after storage. The improvement of fruit quality was correlated with elevated CO2 levels rather than with decreased O2 levels.
EFFECTS OF COTTAGE CHEESE WHEY ON THE PROPERTIES OF ICE MILK1
Authors: EHSANI M.R. , SCHMIDT R.H. , MYERS P.O 
Published: May 2007

ABSTRACTLiquid cottage cheese whey was used in the production of slightly acidic ice milk mixes at levels of 0, 16, 31, 46, and 61%. Because of precipitation problems, whey levels of 46 and 61% could not be used. Consistency index (K) of the ice milk mix was not significantly (p > 0.05) influenced by increasing the cottage cheese whey level from 0 to 31.0%, and all ice milk mixes evaluated exhibited pseudoplastic behavior (flow behavior indices or n value less than unity). Whey at an intermediate level (16%) resulted in slightly higher overrun compared with ice milk at 0 or 31% whey. Further, sensory ratings (flavor, texture, sourness) for ice milk with 16% whey were not different (p > 0.05) from those of control ice milk. While increasing the level of whey to 31% appeared to slightly reduce sensory acceptance of the ice milk, this apparent difference was not significant (p > 0.05). Overall, 46.0% of the panelists preferred the ice milk without whey compared with 32.5% for 16.0% whey and 21.5% for 31% whey formulation.
RETENTION OF FRESH ORANGE JUICE FLAVOR AND AROMA IN AN AQUEOUS DISTILLATE FROM VALENCIA ORANGE JUICE1
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. , BUSLIG BÉLA S. 
Published: May 2007

ABSTRACTFreshly squeezed Valencia orange juice, distilled at low temperature and reduced pressure, yielded an aqueous distillate with the necessary balance of volatile flavor and aroma constituents to retain the fresh juice characteristics. Flavor comparisons by an experienced sensory panel determined that orange juice reconstituted by combining the aqueous distillate with the residual juice solids had significantly more fresh juice character than reconstituted commercial frozen concentrated orange juice; commercial not pasteurized single strength orange juice (SSOJ); pasteurized SSOJ, not from concentrate; canned SSOJ, from concentrate; or aseptically packed SSOJ, from concentrate. The panel also found no significant difference in fresh juice characteristics between freshly squeezed orange juice and distillate and residual solids recombined from the same juice sample. Fifty four volatile constituents were identified from the aqueous distillate of freshly squeezed orange juice.
OPTIMIZATION OF CONDITIONS FOR THE PRODUCTION OF EICOSAPENTAENOIC ACID BY MORTIERELLA
Authors: KOTULA KATHRYN L. , YI MAN 
Published: May 2007

ABSTRACTThis research characterized the optimum growth conditions of Mortierella for accumulation of eicosapentaenoic acid (EPA). Eight strains of Mortierella, NRRL 5513, 2761, 1757, 6337, 2493 and ATCC 24786, 16271, 16266, were evaluated for their ability to produce EPA. Temperature, temperature shifting, media, and media supplementation (carbon/nitrogen sources, growth factors and antibiotic supplementation) were studied to determine their effect on mycelial mass and EPA accumulation. M. elongata ATCC 16271 was the most effective strain for EPA production when grown at 18C, in yeast malt broth, pH 5. 1, and harvested after 7 days, yielding 66 mg EPA/g dry mycelial cells. In another experiment, temperature shifting (2 days at 24C, to 5 days at 12C) increased the yield of EPA about eight times to 32 mg EPA/g dry mycelial celis from 4 mg EPA/g dry mycelial cells for nontemperature shifted cultures. This research describes methodologies that resulted in EPA content higher than any previously reported.
PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR
Authors: SHAW D. A. , RAY E. E. , GARDNER B. , Del VALLE F. R. , RAKOW A. 
Published: May 2007

ABSTRACTExtrudates from a blend of mechanically separated beef and potato flour, one with and one without salt, were extruded in a Brabender® laboratory model, single screw HTST extruder. Subsequent to exiting the die opening, the extrudate was cut into pieces about 5 cm in length, cooled to ambient temperatures, and then packaged in nitrogen flushed bags. Bacon flavor and seasonings were topically applied to the stored extrudate after an application of vegetable oil. Extrudates were evaluated as to their physical, nutritional, microbial, and sensory properties. Addition of salt (1%) decreased extrudate expansion ratios, increased shear strength (30 days' storage), but had no influence on bulk density. Microbial and thiobarbituric acid (TBA) values were not influenced during 60 days' storage; and the extrudate was rated as acceptable when evaluated by sensory panelists. The protein quality of the snack food was evaluated by using raw and extruded blends, which were incorporated into diets and fed to weaning rats. The extrudate with added salt had a lower PER than the raw blend with salt, extrudate without salt and a basal diet formulated with casein as the protein source. Rats receiving the diet of extrudate with salt developed diarrhea, which resulted in the lowest total body gain during the 28 day period.
EFFECTS OF PASTEURIZATION OR SODIUM BENZOATE ON LONG‐TERM STORAGE STABILITY OF PEACH PUREE
Authors: BIAN Y. , GONZALEZ A. R. , ASELAGE J. M. 
Published: May 2007

ABSTRACTThe effect of long‐term storage on the stability of pasteurized (PA) or sodium benzoate (SB) (0.1%) treated peach puree was studied. Color, viscosity, soluble solids, pH, titratable acidity, sugars and organic acids were monitored over 4 months. Yeasts were the major microorganisms causing spoilage in nontreated peach puree. Storage at 2C increased the holding time of the control to 17 days compared with 3 days at 25C. No yeast or other microorganisms were found in PA or SB treated puree held at 2 and 25C, for 120 days; the most significant change observed was a gradual browning. Cold temperature storage slowed down the browning. Other compositional changes were minimal. Pasterurized or SB puree stored at 25C for 4 months showed a decrease in sucrose and an increase of glucose and fructose. Malic, citric and quinic acids were stabilized by SB. Pasteurization or use of SB may be valuable for holding partially processed peach puree.
INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS
Authors: BRENES M. , GARCIA P. , GARRIDO A. 
Published: May 2007

ABSTRACTThe effects of NaCl and CaCl2 on the texture of olives, both treated and untreated with NaOH, at pH values lower than 4.0 were determined. Firmness of green olives declined as the pH decreased when calcium ions were not added. Calcium ions inhibited the softening rate of fresh and Spanish style green olives although this inhibitory effect depended on the pH. This firming action of calcium was higher at lower pH for fresh olives and at higher pH values for Spanish style green olives. The inhibitory effect of calcium on softening rate diminished as the concentration of cation increased. The presence of NaCl did not have any effect on the texture of either type of green olives. Lactic acid increased the softening rate of green olives by a higher proportion than acetic acid.
VARIOUS BLANCHING TREATMENTS EFFECT FINAL TEXTURE AND TOTAL FIBER CONTENT OF PEELED PROCESSED ASPARAGUS
Authors: SANCHEZ‐PINEDA‐INFANTAS M. T. , CANO‐MUÑOZ G. , HERMIDA‐BUN J. R. 
Published: May 2007

ABSTRACTThe effect of peeling and three different methods of blanching on the texture of white asparagus was studied. Texture was measured in terms of maximum shear force and cutting energy, and as total fiber content. Manual peeling reduced the required cutting force in the middle and basal sections of the spear; fiber content diminished due to the elimination of the outer, most heavily lignified, layers of stalk. Results suggest that blanching by progressive immersion in hot water may be a feasible method of maintaining uniformity in asparagus texture. Blanching in hot water vapor seems to provide for less tough spears.
SENSORY QUALITY OF GALA APPLES AS INFLUENCED BY CONTROLLED AND REGULAR ATMOSPHERE STORAGE
Authors: BOYLSTON TERRI D. , KUPFERMAN EUGENE M. , FOSS JOI D. , BUERING CLAUDIA 
Published: May 2007

ABSTRACTThe sensory quality of Gala apples stored for up to 4 months in delayed controlled atmosphere (CA), regular atmosphere (RA), and a combination of sequential CA and RA storage (CR) was evaluated. Sensory analysis included difference and acceptance testing. Firmness, soluble solids and titratable acidity contents, and volatile flavor profiles were measured analytically. Acceptability decreased with storage time. Apples stored in RA were more acceptable than apples stored in CA or CR; the differences between storage treatment were not significant after 4 months of storage. Firmness decreased with storage time, but was not affected by storage treatment. Soluble solids and titratable acidity contents were not affected by storage treatment or time. Storage treatment, storage time, and lot had a significant effect on the volatile flavor profiles. CA storage and extended storage contributed to decreases in the content of volatile flavor compounds.
QUALITY CONTROL CHARTS FOR STORAGE OF EGGS
Authors: KAHRAMAN‐DOǦAN HÜLYA , BAYINDIRLI LEVENT , ÖZILGEN MUSTAFA 
Published: May 2007

ABSTRACTModified Shewhart charts were constructed with weight loss, Haugh units and yolk index for storage of untreated, soda lime, water glass or oil coated and thermostabilized eggs. The data obtained showed differences between the treatments, and control charts derived therefrom illustrate maintenance within limits of the inevitable quality loss which accompanies storage of eggs. Knowledge of the trends make it possible to readjust the storage conditions to prolong the period before violation of acceptable limits comes into play.
FACTORS AFFECTING THE COOKING QUALITY OF FIELD PEAS (PISUM SATIVUM L.) AND WHITE BEANS (PHASEOLUS VULGARIS L.) STORED UNDER SIMULATED FARM CONDITIONS
Authors: MILLS J. T. , DESHPANDE S. S. , WOODS S. M. 
Published: May 2007

ABSTRACTFactors affecting the cooking, physical, chemical, and biological characteristics of field peas and white beans were studied after 147 days’ storage under northern temperate climatic conditions. Cooking time, hydration and swelling characteristics, phytate levels, fat acidity values (FAV), off‐odor and visible mold development were assessed. Among the different initial moisture contents and storage temperature regimens investigated, only the highest temperature regimen (44C declining to 15C) was associated with a noticeable reduction in the cooking quality of peas and beans. Although a gradual decline was seen in the hydration and swelling characteristics of both legumes, and in phytate levels of peas stored at the 44C to 15C regimen, no single factor appeared to explain the changes in cooking quality of peas and beans stored at high temperatures. Correlation analyses indicated the association of high levels of conductivity and FAV with poor hydration characteristics and off‐odor development in the two legumes.
UNFLUENCE OF ANCHOVY QUALITY ON YIELD AND PRODUCTIVITY IN SALTING PLANTS
Authors: MONTANER M. I. , ZUGARRAMURDI A. 
Published: May 2007

ABSTRACTSamples of whole anchovies (Engraulis anchoita) were stored immediately after capture under three different conditions: unrefrigerated in bulk, in boxes with ice or in containers with chilled sea water (CSW). The quality of the raw material and the differences resulting from the treatments were evaluated by sensory, chemical and bacteriological analysis. CSW gave the best results. The data showed the correlations existing between belly burst and other quality parameters which can be useful in the extablishment of quality indexes. Belly hurst was negatively correlated with productivity (R2= 0.876) and process yield (R2= 0.881) for anchovy salting plants. Variations in fish quality may lead to variations as great as 30% in production costs for fish salting plants.
A MODEL SYSTEM FOR DIFFERENTIATING BETWEEN WATER ACTIVITY AND GLASS TRANSITION EFFECTS ON SOLID STATE CHEMICAL REACTIONS
Authors: BELL LEONARD N. , HAGEMAN MICHAEL J. 
Published: May 2007

ABSTRACTRecent debates have emerged on whether water activity (aw) or the state of the system as dictated by the glass transition temperature (Tg) controls the rates of chemical reactions in reduced‐moisture solid systems. Previously, model systems in which the effects of water activity and glass transition on chemical reactions could be evaluated independently did not exist. The use of polyvinyl‐pyrrolidone (PVP) of different molecular weights allows the water activity and moisture content of the systems to be kept virtually constant while the glass transition temperature varies. At a given water activity and temperature, the equilibrium moisture content for any molecular weight of PVP differed by only 1–2%, while the Tg values differed by 20–30C. Using PVP of different molecular weights as a model system will allow the effects of water activity and glass transition on chemical reactions to be studied independently and at a constant temperature.