bluuebunny/crossref_metadata_2025_split huggingface dataset:
INFLUENCE OF pH AND SALT CONCENTRATION ON NITROGEN SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY FLOUR
Authors: McWATTERS KAY H. , HOLMES MAC R. 
Published: August 2006

ABSTRACTNitrogen solubility and emulsifying properties of soy flour were measured over a pH range of 20–10.0 and in three dispersion media including water, 0.1M NaCl (low salt) and 1.0M NaCl (high salt). Nitrogen solubility and emulsion capacity of water and low‐salt suspensions were similar and were quite low at pH 4.0 but improved significantly at pH levels below or above 4.0. In high‐salt suspensions, nitrogen solubility and emulsion capacity generally increased from IJH 2.0 to PH 10.0. Whereas no emulsions were formed by water ‐and low‐salt suspensions at pH 4.0, thick mayonnaise‐like emulsions were formed by the high salt treatment at this pH. Except for the water and low‐salt suspensions at pH 4.0 and the low‐salt suspension at pH 5.0, all emulsions formed were mayonnaise‐like in consistency and compared favorably to a commercial mayonnaise. Multiple regression analyses showed that pH was the primary determinant of nitrogen solubility and emulsifying properties of soy flour. The influence of soluble nitrogen on emulsion capacity and viscosity was difficult to discern since it too was strongly influenced and confounded by pH effects. Changing the electrovalent properties of the protein, either by shifts in pH or by modifications in salt concentration, appeared to be the most significant factor influencing these functional characteristics.
PASTING BEHAVIOR OF RICE: A NEW METHOD OF VISCOGRAPHY
Authors: BHATTACHARYA K. R. , SOWBHAGYA C. M. 
Published: August 2006

ABSTRACTBrabender viscograms of 45 rice varieties, belonging to eight distinct property profiles, were determined at several slurry concentrations each. The conventional criteria, viz. peak viscosity (P), breakdown and setback, obtained at an arbitrarily fixed slurry concentration, did not provide useful information. For each rice variety there was a P value below which the breakdown was zero but rose progressively above it, as well as another P value at which the setback was zero but became positive below and negative above it. These two critical P values were fairly characteristic of the rice type: e.g. the zero‐set‐back P value rose from about 350 B.U. for rice varieties of Group VIII (waxy) to 3500 B.U. for those of Group 1 (some dwarf indica). But the most useful test criterion was the‘relative breakdown,’i.e. breakdown/(breakdown + setback). Its value, at a P value of 1000 B.U., rose from about 3% for Group I to 300% for Group VIII. The three mutual ratios of the peak, hot‐paste and cold‐paste viscosities provided other useful distinguishing criteria. These viscogram indices were closely related to the total and insoluble amylose contents of the samples.
SONICATION EFFECT ON POTATO STARCH AND SWEET POTATO POWDER
Authors: AZHAR A. , HAMDY M. K. 
Published: August 2006

ABSTRACTMaximum degradation of potato starch was detected after 30 min sonication at l‐2°C. Degradation, evidenced by decrease in viscosity, may occur to starch granules rather than the individual polymers. This hypothesis was supported by the fact that no difference in rate of enzymatic hydrolysis was detected between sonicated and nonsonicated potato starch when either was used as substrate for β‐amylase. Neither the specific activity of pure preparation of β‐amylase, nor its electrophoretic behavior was altered due to cavita‐tion action of sonication. Ultrasonic waves also did not alter activities of β‐amylase intrinsic of sweet potato.
CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS
Authors: AUGUSTIN JORG , SWANSON B. G. , TEITZEL C. , JOHNSON S. R. , POMETTO S. F. , ARTZ W. E. , HUANG C. P. , SCHOMAKER C. 
Published: August 2006

ABSTRACTUnit operations in several commercial processing operations of frozen potato products were evaluated regarding their effects on the protein and water‐soluble vitamin composition of the products. The investigation included processing lines for French fries and preformed patties. Overall retention values ranged from a low of 53% for ascorbic acid in preformed patties to a high of 90% for vitamin B6, also in preformed patties. With the exception of the case of ascorbic acid in preformed patties, water blanching was the chief contributor toward the reduction of nutrients. The effects of the other unit operations were statistically nonsignificant. Retention values with small cut French fries were lower than those of the large size cuts. Retention values were significantly greater with steam blanching than with water blanching.
SWEETNESS OF LACTULOSE RELATIVE TO SUCROSE
Authors: PARRISH F. W. , TALLEY F. B. , ROSS K. D. , CLARK J. , PHILLIPS J. G. 
Published: August 2006

ABSTRACTThe sweetness of lactulose over the range of concentration 5–35% (W/V), measured by a trained panel using paired comparison with standard reference solutions of sucrose of varying concentrations, is 48% to 62% of that of sucrose. In addition, sensitivity thresholds and recognition thresholds for sweetness of lactulose and sucrose were determined by a rating‐scale method. The sweetness of a mix ture containing 10% (W/V) lactulose and 5% (W/V) sucrose showed a synergistic effect of 22%, and a mixture of 5% (W/V) lactulose and 2.5% (W/V) sucrose showed 12% synergism. Partial hydrolysis of lactulose to give a mixture containing 5% (W/V) lactulose, 2.5% (W/V) galactose, and 2.5% (W/V) fructose caused a 6% synergistic effect on sweetness.
SWEET CORN: VARIETAL AND DEVELOPMENTAL DIFFERENCES IN AMINO ACID CONTENT AND COMPOSITION OF GRAIN
Authors: SANDERSON J. E. , PAULIS J. W. , PORCUNA F. N. , WALL J. S. 
Published: August 2006

ABSTRACTGrain of three varieties of hybrid sweet corn was harvested and analyzed at approximately 15, 30, 45 and 60 days after pollination to establish variation in composition and amino acid content among varieties and during course of grain maturation. In all three varieties, percent protein content on a dry basis dropped markedly after 15 days post‐pollination but remained fairly constant at 12–13% during later development. Fat increased steadily from 3 to 7 or 8% (dry basis) in all varieties. Lysine content decreased after 15 days, but sulfur amino acids increased to a maximum at 60 days. At 28–30 days, when sweet corn is generally harvested for canning, lysine content of the grain ranged from 3.8–4.3g per 100g of protein.
SENSORY QUALITY OF CUCUMBERS BEFORE AND AFTER BRINING
Authors: ENNIS DANIEL M. , O'SULLIVAN J. 
Published: August 2006

ABSTRACTCucumbers were evaluated on sensory characteristics by panels of 5–6 judges before and after brining. Multiple regression analysis of the data resulting from word‐anchored sensory scales revealed that only three characteristics, color, shape and seed size, influenced overall quality before brining. These characteristics separated out on a 60:27:13 basis using a 100‐point scale. Texture differences between the 24 cultivars tested were not sufficient to include texture in the model before brining. Twenty cultivar‐treatments were evaluated after brining on nine sensory characteristics of which color, seed size, crispness and firmness were significant. The relative importance of these characteristics was 38:27:21: 14 on a 100‐point scale.
EFFECTS OF OILSEED PROTEINS, AT TWO REPLACEMENT LEVELS, ON CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF FRANKFURTERS
Authors: TERRELL R. N. , BROWN J. A. , CARPENTER Z. L. , MATTIL K. F. , MONAGLE C. W. 
Published: August 2006

ABSTRACTFrankfurters (all meat) and frankfurter‐like products (oilseed proteins replaced 10% or 30% of the meat) were prepared. Oilseed proteins were hydrated to a protein content of 13% during batter preparation. There were no significant differences among finished products in protein content; however, frankfurter‐like products containing 10% oilseed proteins had (P < 0.05) higher moisture, fat and ash percentages than did frankfurters or frankfurter‐like products containing 30% oilseed proteins. Among frankfurter‐like products, bioyield values from Instron force‐deformation curves were greater for products containing 10% oilseed protein than for those containing 30% oilseed protein. Although not significantly different in all comparisons at the 10% and 30% replacement levels, frankfurter‐like products containing soy concentrate, soy isolate and textured soy flour had greater bioyield values than did those products containing cottonseed proteins Sensory panel ratings for overall satisfaction of frankfurters and frankfurter‐like products containing 10% oilseed proteins revealed a significant difference (P < 0.05) between the all‐meat frankfurters and all frankfurter‐like products except those containing soy concentrate and textured soy flour. Differences in sensory panel ratings for overall satisfaction and texture desirability were more apparent among frankfurter‐like products when 30%, rather than 10%, of the meat was replaced with oilseed proteins. None of the frankfurter‐like products containing 30% oilseed proteins was as desirable in overall satisfaction or texture desirability as the all‐meat frankfurter.
EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY
Authors: CROSS H. R. , MUSE D. , GREEN E. C. 
Published: August 2006

ABSTRACTPrecooked and raw frozen patties varying in level of soy protein and spices were prepared at two commercial locations. The patties were cooked or reheated by either roasting, broiling, or microwave. Precooked, reheated patties were rated tougher and drier by the trained panel. Panel ratings for precooked, reheated patties were low enough to be considered of practical importance. The addition of soy protein to the mixture significantly increased the panel ratings for tenderness.
ASCORBIC ACID IN PEAS COOKED BY MICROWAVES
Authors: MABESA L. B. , BALDWIN R. E. 
Published: August 2006

ABSTRACTMarket samples of frozen peas were cooked with and without water in a domestic microwave oven (115V, 550 watts cooking power) and in an institutional microwave oven (220V, 1150 watts cooking power). Total ascorbic acid, as determined by the 2,4‐dinitrophenylhydrazine method, was higher in peas cooked without water regardless of cooking appliance. Microwave cooked peas tend to have greater retention of total ascorbic acid than those cooked conventionally.
LOSS OF GREEN COLOR OF REFRIGERATED AND NONREFRIGERATED SOUTHERN PEAS
Authors: HURST W. C. , SCHULER G. A. 
Published: August 2006

ABSTRACTSouthern pea quality is judged commercially according to USDA grading standards. The presence of green color determines USDA grades of Southern peas. Since USDA testing procedures are subjective in nature and the objective of this investigation was to provide commercial Southern pea processors a practical means of preserving pea color, it was determined that measurements should be made subjectively to give validity to the results. This study shows that Grade A peas can be maintained by hydrocooling and holding them under refrigeration subsequent to the harvesting and shelling operations.
GERMINATION AND RELATIVE NUTRITIVE VALUE OF CORN MEAL AND CORN CHIPS
Authors: HASIM NORMAH BINTE , FIELDS M. L. 
Published: August 2006

ABSTRACTMicrobiological assay showed a significant increase in niacin (P < 0.05) and riboflavin (P < 0.01) in corn meal made from germinated corn as compared to the control corn meal. The thiamine content (microbiologically determined) remained the same as that in the control meal. The relative nutritive value (as determined by Tetrahymena pyriformis W) of the corn meal made from germinated corn was significantly (P < 0.01) higher (86%).than that of the control corn meal (69%). Processing the germinated corn meal into corn chips, decreased the levels of vitamins and %RNV but these values remained higher than the control chips., Bitterness and an earthy flavor were defects in the corn chips made from germinated corn.
EFFECTS OF PEANUT SHELL FLOUR ON, FIRMNESS, COLOR AND ACCEPTANCE OF PEANUT BUTTER
Authors: COLLINS J. L. , SANCHEZ J. F. 
Published: August 2006

ABSTRACTA flour was prepared from peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter.
STUDIES ON KINETICS OF INOSINE 5′‐MONOPHOSPHATE INSTABILITY
Authors: LEE JAE HEUNG 
Published: August 2006

ABSTRACTThe decomposition rate of inosine 5′‐monophosphate was investigated at 1007deg;C in a pH range 5.52–6.87, ionic strength 0.4. The rate was confirmed to be a pseudo first‐order reaction and log rate‐pa profile showed a maximum near pK2, of inosine 5′‐monophosphate. The theoretical reaction model was proposed and the calculated rate constant was in good agreement with the results obtained from the experiments.
CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF A PROTEIN CONCENTRATE FROM CULLED DRY BEANS
Authors: CHANG K. C. , SATTERLEE L. D. 
Published: August 2006

ABSTRACTA study was undertaken to develop a bean protein concentrate (BPC) from a mixture of five varieties of cull beans. The chemical composition, microbiological quality, and the nutritive value of the BPC were determined. The BPC was isolated from the bean flour by extraction with a dilute salt solution followed by acid precipitation. Protein recovery was 56% as BPC by extracting the cull bean flour with a 0.2% sodium chloride solution followed by precipitation at 90°C, pH 4.0. No detectable amount of toxic substance was found in BPC as assayed for heavy metals and mycotoxins. The microbiological and protein nutritional quality (PER) of the final products were determined. The PER data indicated that the BPC obtained by acid precipitation at room temperature had a higher nutritional quality than did BPC acid precipitated at 90°C.
LEVELS OF CHLORINE AND CHLORINE DIOXIDE OF EQUIVALENT BACTERICIDAL EFFECT IN POULTRY PROCESSING WATER
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTEquivalent levels of chlorine and chlorine dioxide (generated on‐site) were established on the basis of bactericidal action in bird chiller water. When introduced directly into the chiller water after processed birds had begun to enter the chiller, 5 ppm CIO2 and 34 ppm CI2 were equally bactericidal. When introduced into the chiller with the fresh‐water input, 20 ppm CI2 and 3 ppm CIO2 were equally effective. The use of about 1/7 as much CIO2 as CI2 would be less corrosive to processing equipment and provide the poultry industry with an alternative bactericide to chlorine.
INHIBITION OF BACTERIA ISOLATED FROM GROUND MEAT BY STREPTOCOCCACEAE AND LACTOBACILLACEAE
Authors: OUBOIS GEORGES , BEAUMIER HELENE , CHARBONNEAU RAYMOND 
Published: August 2006

ABSTRACTCultures of the genera Pediococcus, Lactobacillus, Leuconostoc and Streptococcus were tested for their ability to inhibit 103 bacterial isolates from ground beef by a cross‐streaking technique. The bacterial isolates that were inhibited to the greatest extent were Gramnegative and were classified as species of Serratia, Enterobacter and Pseudomonas in decreasing order. Among lactic strains, the genus Streptococcus showed the strongest inhibitory power and the Pediococcus and the Lactobacillus the least strong. The Streptococcus lactis strains, in particular, were the most inhibitory, even though this power may vary from one strain to another in the same species. A nonspecific inhibitory substance seemed to be responsible for this phenomena.
EFFECT OF MATURITY AND MARBLING ON THE MYOFIBRIL FRAGMENTATION INDEX OF BOVINE LONGISSIMUS MUSCLE
Authors: PARRISHJR F. C. , VANDELL C. J. , CULLER R. O. 
Published: August 2006

ABSTRACTMyofibril fragmentation index (MFI), sarcomere length, total and soluble collagen, Warner‐Bratzler shear and sensory tenderness were determined on loin steaks from carcasses that varied in marbling, maturity and composition. Loin steaks from 72 A, 11 B, 19 C and 22 E maturity beef carcasses were removed at lo‐14 days of postmortem storage at 2°C. Steaks were double wrapped in freezer paper and stored at ‐29°C until the samples were used for analysis. MFI was significantly related to sensory tenderness scores as evidenced by the correlation coefficients of 0.66, 0.77, 0.75 and 0.71 for A, B, C and E maturities, respectively, and 0.76 for all maturities. MFI of loin steaks from A maturity were significantly different from MFI of loin steaks from B, C and E maturity carcasses. Differences in MFI among marbling groups within A maturity were found only at the lowest degree of marbling (practically devoid). There fore, it seems that MFI could be useful as a criterion of quality for A, B, C and E maturity carcasses, and especially A maturity carcasses without being significantly affected by marbling degree or carcass composition. These results further substantiate the use of myofibril fragmentation tenderness as a term to describe a state of tenderness of conventionally aged bovine longissimus muscle.
ACTION OF PROTEOLYTIC ENZYMES ON BOVINE MYOFIBRILS
Authors: ROBBINS FREDERICK M. , WALKER JOHN E. , COHEN SAMUEL H. , CHATTERJEE SUPRABHAT 
Published: August 2006

ABSTRACTThe effect of cathepsin D from muscle and spleen on bovine myofibrils has been examined under postmortem pH conditions using sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis, scanning electron microscopy (SEM) and electron spin resonance spectroscopy (ESR). Cathepsin D causes a degradaticy of 2 disks of the myofibrils and has a relatively selective action on the myofibrillar proteins in comparison to the plant derived enzyme papain. The heavy chain of myosin (200,000 daltons) was degraded to fragments of about 170,000, 150,000, and 80,000 daltons at 25°C. Degradation becomes more extensive at 37°C. ESR studies on spin‐labeled myofibrils indicated that the proteolytic attack of cathepsin D occurred more distal to the globular region of the myosin when compared to papain or trypsin. Although there appears to be little proteolytic effect on D actinin or actin, changes in the gel electrophoresis pattern below 42,000 daltons indicate alterations of the regulatory complex and myosin light chains.
RIPENING CHANGES AND FLAVOR DEVELOPMENT IN MICROBIAL ENZYME TREATED CHEDDAR CHEESE SLURRIES
Authors: SOOD V. K. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTCheddar cheese slurries from salted curds were studied to determine an initial level of microbial protease and lipase that potentially might be incorporated optimally into Cheddar cheese to accelerate ripening without developing flavor defects. Soluble protein, free volatile fatty acids values and total bacteria counts of microbial enzyme treated slurries were considerably higher than in controls. Slurry pH decreased slightly during initial ripening but then rose gradually, with the rate of rise, particularly marked in microbial enzyme treated slurries. Electrophoretic illustrations indicated more degradation of ols, and p‐caseins in microbial enzyme treated slurries than in the control slurry. Bitter peptides formed in microbial enzyme treated slurries were transitory. Microbial enzymes used in slurries were inactivated at 80°C.
OCCURRENCE AND DETERMINATION OF N‐NITROSOPROLINE AND N‐NITROSOPYRROLIDINE IN CURED MEAT PRODUCTS
Authors: PENSABENE J. W. , FEINBERG J. I. , PIOTROWSKI E. G. , FIDDLER W. 
Published: August 2006

ABSTRACTN‐Nitrosopyrrolidine (NPYR) has been detected and confirmed at the ppb level in a significant number of fried bacon samples. N‐Nitrosoproline (NPRO) has been assumed to be the primary precursor of NPYR, but there are conflicting reports about its precise role. A method was developed for determining NPRO and a survey of 60 cured meat samples was conducted. No NPRO was detected in uncooked, conventionally cured bacon, Canadian bacon, ham, salt pork, pork roll or pastrami. NPRO was detected and confirmed in 1 of 7 dry cured bacon samples (106 ppb), 8 of 12 dry cured ham samples (18‐604 ppb), and 5 of 6 samples of pork side meat (86‐411 ppb). The results suggest the NPRO may not be the main precursor of NPYR in bacon, but may have a role in nitrosamine formation in dry‐cured products.
FURTHER STUDIES ON THE ENRICHMENT OF LIME‐TREATED CORN WITH WHOLE SOYBEANS
Authors: BRESSANI R. , BRAHAM J.E. , ELIAS L.G. , RUBIO M. 
Published: August 2006

ABSTRACTA series of experiments were performed to study further the effect of supplementing corn with whole soybeans processed in a batch home process and in a continuous industrial operation on chemical composition, presence of antiphysiological substances and protein quality of tortillas. Variables studied with the conventional home cooking process included levels of whole soybeans from 0‐20%, cooking times at atmospheric pressure and 96°C from 0‐90 min at a constant corn‐to‐soybean ratio of 85:15 and lime concentration of 0, 1 and 2%. In the industrial process a 90:10 mixture of corn to whole soybeans was used, and processing conditions were those normally employed for corn alone. Although addition of whole soybeans to corn increased total protein and fat content, both the PER and weight data suggest that the optimum amount of soybeans to add to maize falls between 8 and 12%. Levels of soybeans above 12%, did not significantly improve PER any further. Antiphysiological factors were inactivated after 30 min of cooking independent of lime concentration in the home process. These factors were also inactivated in the industrial process as measured chemically and by biological assays. The study demonstrated the feasibility of producing an enriched tortilla flour at the industrial scale, which besides containing a higher protein content and quality, also provides an increased amount of calories to the consumer.
ESTIMATION OF ZINC AND COPPER IN RAW AND COOKED LEGUMES: AN INTERLABORATORY STUDY OF ATOMIC ABSORPTION AND X‐RAY FLUORESCENCE SPECTROSCOPY
Authors: ROCKLAND L. B. , WOLF W. R. , HAHN D. M. , YOUNG R. 
Published: August 2006

ABSTRACTZinc and copper are important nutrient elements in dry beans. The precision and accuracy of two instrumental methods, atomic absorption and x‐ray fluorescence spectroscopy, were compared and evaluated for the estimation of total copper and zinc in raw and cooked legume products. After calibration against National Bureau of Standards reference samples, corrected values obtained by both methods were essentially identical and in good agreements with values reported in the literature for random, analogous materials. Cooked standard and quick‐cooking beans both contained nutritionally significant amounts, but less zinc and copper than inedible, raw, dry beans.
TEXTURIZATION OF SUNFLOWER/SOY FLOUR MIXTURES: CHEMICAL AND NUTRITIVE EVALUATION
Authors: YÁÑEZ ENRIQUE , VÁSQUEZ MAGAL Y , SÁNCHEZ FERNANDO 
Published: August 2006

ABSTRACTThe thermoplastic extrusion technique using a Wenger, X‐25 extrusion cooker was applied to mixtures of sunflower flour and soy flour in the ratios 1:1 (TSP1) and 3:1 (TSP2). The processing conditions were as follows: extrusion moisture 18%, feed rate 2750 g/min and extrusion temperature 145°C. Proximate analyses were performed on TSP, and TSP. The amino acid content of sunflower flour and of TSP, were determined in a Perkin‐Elmer amino acid analyzer after acid hydrolysis of the proteins. The protein content of TSP, and TSP, was 46 and 48%, respectively, and both samples were tested for their PER in rats. The values obtained were 1.96 for TSP, and 1.63 for TSP. The casein control diets gave PERs of 2.54 and 2.48, respectively. Supplementation of TSP, with 0.15% DL‐methionine improved its PER to 2.32 (P < 0.05), but 0.30% of the same amino acid failed to produce a further increase in protein efficiency ratio. Supplementation of TSP, with 0.1% L‐lysine improved the PER to 2.09 but this value was not as good as methionine‐ supplemented TSP. Apparent digestibilities shown by these texturized, high protein flour mixtures may be considered satisfactory.