bluuebunny/crossref_metadata_2025_split huggingface dataset:
PROTEIN, OIL AND GOSSYPOL CONTENTS OF A VEGETABLE CURD MADE FROM OKRA SEEDS
Authors: MARTIN FRANKLIN W. , TELEK LEHEL , RUBERTÉ RUTH , SANTIAGO ALMA G. 
Published: August 2006

ABSTRACTSeeds of okra were ground by five techniques, extracted with water, and filtered to yield a milk‐like emulsion. Proteins and oils were precipitated with six substances at 80°C. Two precipitating agents were tested at live concentrations. The curd was filtered from the whey, washed, pressed, tasted, and then analyzed for oil, protein, and gossypol contents. The highest yield of curd was obtained from seeds soaked 20 hr in water and then ground in a household blender. Six techniques all resulted in satisfactory precipitation of protein, but the best quality curd was obtained by precipitation with lime juice. Variations in concentration of precipitating agent affected protein, oil, and gossypol contents. A higher percentage of the oil of the original sample was recovered in the curd than the percentage recovered of the protein. Gossypol content of the curd was much higher than that of the entire seed. Okra seed curd is an attractive food that can be prepared with home‐scale techniques or by large‐scale processing.
SENSORY, NUTRITIONAL AND STORAGE PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
Authors: OKAKA JAMES C. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTAcidified water soaking of cowpeas followed by blanching reduced the beany flavor of drum‐dried cowpea powders. A taste panel preferred the low‐beany cowpea powders in a porridge‐like baby food formula but not in bread where the reduction in beaniness was less apparent or in moin‐moin, an African traditional dish, where beany flavor is desirable. The amino acid compositions and available lysine contents of the low‐beany powders did not differ appreciably from those of raw cowpeas or from powder not reduced in beaniness. Biological value, as measured by the PER test, was not decreased in powders lowered in beaniness and was enhanced by methionine fortification. Storage stability of low‐beany powders evaluated in the baby food formula was excellent for at least 16 wk at 30°C.
INHIBITION OF AFLATOXIN‐PRODUCING FUNGI BY ONION EXTRACTS
Authors: SHARMA ARUN , TEWARI G. M. , SHRIKHANDE A. J. , PADWAL‐DESAI S. R. , BANDYOPADHYAY C. 
Published: August 2006

ABSTRACTVarious extractives of onion were tested for their inhibitory activity towards the growth of the aflatoxin‐producing fungi, Aspergillus flavas and A. parasiticus. Ether extract and lachrymatory factor (LF), which has been earlier identified as thiopropanal‐s‐oxide, were found to have potent antifungal activity. Steam‐distilled onion oil, which is devoid of LF, was not as potent as ether extract and LF. Its major component, dipropyldisulfide was ineffective as a fungal inhibitor. Ethyl acetate extract containing phenolics was also ineffective. Exposure of onions to gamma‐irradiation at a sprout‐inhibiting dose (6 krad) did not alter the inhibitory potency of the onion extractives which, however, appeared to be heat‐labile.
CHARACTERIZATION OF BAKED BEAN PROCESSING WASTEWATER AND ITS ASSIMILATION BY Aspergillus foetidus
Authors: HANG Y. D. , WOODAMS E. E. 
Published: August 2006

ABSTRACTBaked bean processing wastewater is high in BOD (biochemical oxygen demand) and produces noxious odors when treated in municipal activated sludge systems. The present study describes a process for the assimilation of this wastewater by the mycelium of Aspergillus foetidus NRRL 337. The fungus is capable of rapidly digesting over 80% of the BOD and produces no foul odors. The mycelium has a crude protein content of greater than 50% and is readily harvested by simple filtration. The optimal conditions for the fungal process are as follows: pH, 3.3; temperature, 30°C; incubation time, 24 hr; and aeration rate, 2 mMO2/liter/hr.
FERMENTATION OF CASAVA (Manihot esculenta Crantz)
Authors: NGABA P.R. , LEE J.S. 
Published: August 2006

ABSTRACTMicroorganisms were isolated from traditionally fermented cassava from Cameroon and from fermented cassava in the laboratory. These isolates were examined for their abilities to produce gari flavor. Cassava fermentation was mainly due to lactic acid bacteria. Lactobacillus sp. and to a lesser degree Streptococcus sp. were responsible for the acid production and gari flavor development.
RETENTION AND STABILITY OF VOLATILE SULFUR‐CONTAINING COMPOUNDS IN CHICKEN MEAT
Authors: FARBOOD M. I. , MacNEIL J. H. 
Published: August 2006

ABSTRACTMethionine‐35S was used to generate radioactive volatile sulfur‐containing compounds. The degree of retention and stability of these compounds in a cold chicken meat slurry was determined. It was found that substantial amounts of radioactive volatile sulfur‐containing compounds were trapped in the slurry (.71 μci). It was also concluded that 44.0% of the total methanethiol generated was trapped in the slurry. Further investigation revealed that the major portion of these highly volatile sulfur‐containing compounds, which were trapped in the slurry, was no longer volatile and would not be released upon heating. Subsequent heating of the slurry for 4 hr under reflux and in an open vessel resulted in a 32.3% and 33.8% loss of radioactivity, respectively. However, the major loss of radioactivity occurred within the first hr of cooking with little loss of activity after that period. The results of a chloroform‐methanol fractionation showed that 90.7% of the trapped radioactive sulfur‐containing compounds were associated with the protein fraction of meat. The association of these compounds with the protein fraction was confirmed using picric acid precipitation. The remaining radioactive sulfur‐containing compounds retained in the aqueous and lipid fraction, 8.95% and 0.35% respectively, could also play an important role in flavor.
FATTY AND AMINO ACID COMPOSITION OF SALTED MULLET ROE
Authors: LU J. Y. , MA Y. M. , WILLIAMS C. , CHUNG R. A. 
Published: August 2006

ABSTRACTSalted mullet roe was prepared by soaking in brine, pressing and air drying. The prepared roe product was high in protein (35.5%) and lipids (25.7%). The GLC analysis showed that the major saturated fatty acid was 16:0 and the major unsaturated fatty acids were 16:l and 18:l in the roe lipids. The analysis of the roe protein indicated that the major amino acids were glutamic acid, proline and lysine. The roe protein is well balanced with essential amino acids, and appears to be a high quality protein.
γ‐IRRADIATION OF 5′‐INOSINIC ACID IN FISH MEAT CAKE
Authors: UCHIYAMA SADAO , UCHIYAMA MITSURU 
Published: August 2006

ABSTRACTThe radiolysis of 5′‐inosinic acid (5′‐IMP) was studied to evaluate the wholesomeness of γ‐irradiated fish meat cake. 5′‐IMP in a phosphate buffer (pH 6.5) decomposed at 3.12 of G(‐M) by ′‐irradiation to hypoxanthine. Hypoxanthine, purine base, decomposed almost at the same rate as 5′‐IMP. Protein and unsaturated fatty acid had a markedly protective effect on 5′‐IMP against γ‐irradiation, and metal ions like iron were somewhat protective. In an actual fish meat cake, Kamaboko, 5′‐IMP was kept stable even at a high dose of γ‐ray. The solvent extract from irradiated Kamaboko with 5′‐IMP and hypoxanthine or without them showed no mutagenecity in the mutation assay using Salmonella typhimurium.
FAT CELL RUPTURE IN A COMMINUTED MEAT BATTER AS A DETERMINATIVE FACTOR OF HEAT STABILITY
Authors: TINBERGEN B. J. , OLSMAN W. J. 
Published: August 2006

ABSTRACTA method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120°C. The results indicate that the integrity of the fat cells in a sausage batter rather than the availability of released fat for emulsification determines the heat stability of the batter.
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE
Authors: CHEN T.‐S. , COOPER R.G. 
Published: August 2006

ABSTRACTThe effects of temperature and the presence of oxygen and reducing agent on the thermal stability of two naturally occurring labile folates were investigated Microbiological assay of samples heated from 49–100°C for various lengths of time revealed that the loss of 5‐methyltetrahydrofolic acid in aqueous solution followed first order kinetics with a low Arrhenius activation energy of 9.5 kcal/mole. Tetrahydrofolic acid was extremely labile during heating and the stability of both forms of folate was increased in the presence of ascorbate and nitrogen atmosphere.
RELATIVE SWEETNESS OF FR.UCTOSE AND SUCROSE IN MODEL solutions, LEMON BEVERAGES AND WHITE CAKE
Authors: CARDELLO ARMAND V. , HUNT DEBORAH , MANN BRUCE 
Published: August 2006

ABSTRACTThe relative sweetness of fructose and sucrose was evaluated at various concentrations in distilled water, in citric acid solutions (pH = 2.35, and 3.0), in lemon flavored beverages (pH = 2.35 and 2.7), and in vanilla cake. In distilled water and in the less acidic beverage and citric acid solutions, magnitude estimates of sweetness revealed fructose to be sweeter than sucrose by a factor of 1.6 – 1.9 at lower sugar concentrations. However, the greater relative sweetness of fructose declined‐ with increasing sugar concentration. In the more acidic beverage and citric acid solutions, no difference in perceived sweetness between fructose and sucrose was found at any sugar concentration. Similarly, no difference in the perceived sweetness of the two sugars was found when each was used as a sweetener in vanilla cake. These data suggest that the greatest sweetening advantage of fructose over sucrose occurs at the lower concentrations of the two sugars: However, when used in certain beverages or foods, concomitant tastes may mask or mitigate this differential sweetness.
EVALUATION OF A FLUOROMETRIC TECHNIQUE FOR QUANTITATIVE DETERMINATION OF SOY FLOUR IN MEAT‐SOY BLENDS
Authors: ELDRIDGE A. C. , HOLMES LEO G. 
Published: August 2006

ABSTRACTTextured soy flour containing 50% protein has been added to fresh ground beef at different levels. Samples were analyzed utilizing fluorescence spectrophotometry. Knowing only what product was added, it was possible to measure the amount of soy flour addition at the 30% level within ±2.4%.
INFLUENCE OF MOIST HEAT ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY AND PEANUT FLOURS
Authors: McWATTERS KAY H. , HOLMES MAC R. 
Published: August 2006

ABSTRACTNitrogen solubility and emulsifying properties of unheated and heated (live steam at 100°C for 10, 20, and 30 min) soy and peanut flours were determined. Results showed that each of these functional properties was reduced as heating time increased. Nitrogen solubility of soy flour was more sensitive to extension of heating time than peanut flour. However, emulsion‐forming and thickening properties of soy flour were not as adversely affected by moist heat treatment as peanut flour. Viscous, mayonnaise‐like emulsions (27,840–41,760 cps) were produced by unheated soy and peanut flours and soy flour heated for 10 or 20 min. Thick salad dressing‐like emulsions (9,520–14,960 cps) were produced by soy flour heated for 30 min and peanut flour heated for 10 or 20 min. Poor emulsifying properties were exhibited by peanut flour steamed for 30 min where a thin, pourable emulsion (2,400 cps) was formed. High levels of nitrogen solubility were not necessarily associated with maximum emulsifying capacity. Multiple regression analyses confirmed that heating time was the primary determinant in reduction of functionality of both flours and that flours derived from peanuts and soybeans responded differently to moist heat treatment.
ORANGE PYRUVATE DECARBOXYLASE: ISOLATION AND MECHANISTIC STUDIES
Authors: RAYMOND W. R. , HOSTETTLER J. B. , ASSAR K. , VARSEL C. 
Published: August 2006

ABSTRACTPyruvate decarboxylase, isolated from orange vesicle tissue, was purified 66‐fold by Carbowax®‐4000 and ammonium sulfate precipitations, and carboxymethylcellulose chromatography. The enzyme was characterized for optimum pH, stability, and divalent cation and inhibitor effects. Kinetic studies indicated that the orange enzyme is mechanistically similar to yeast pyruvate decarboxylase, having separate binding sites for Mg++ and thiamine pyrophosphate. The enzyme differs from its yeast counterpart, in having only one active site. It is specific for pyruvate and 2‐ketobutyrate, and is competitively inhibited by 2‐ketononanoate. The enzyme apparently exists in the fruit, primarily as an inactive cyclizable ternary complex of apo‐enzyme, Mg++, and thiamine pyrophosphate. Cycli‐zation to the active holo‐enzyme is apparently controlled by the available pyruvate concentration.
HEAT INACTIVATION OF PEROXIDASE IN CORN‐ON‐THE‐COB
Authors: LEE Y. C. , HAMMES J. K. 
Published: August 2006

ABSTRACTSweet corn was blanched in steam to investigate heat inactivation of peroxidase in corn‐on‐the‐cob and the relationship between the residual peroxidase activity and flavor of stored frozen corn‐on‐the‐cob. Heat inactivation of peroxidase in the kernel section was quickest and that in the center cob section was slowest. Heat penetration studies supported the fact that slow heat inactivation in outer cob and center cob sections was due to slow heat penetration in these sections. Temperature dependence of heat inactivation of peroxidase was accounted for by the Arrhenius equation and Ea for inactivation of peroxidase was estimated to be 7.4 t 0.4 Kcal/mole. A computer model was developed to predict the residual peroxidase activity in blanched corn‐on‐the‐cob and the prediction was reasonably accurate. Corn‐on‐the‐cob blanched less than 15 mm at 99°C developed varying degrees of off‐flavor as determined by panel members. Peroxidase activities in the outer cob and the kernel sections of corn‐on‐the‐cob had significant correlations with off‐flavor development in corn‐on‐the‐cob.
WATER‐SOLUBLE PRODUCTS FROM PATULIN DURING ALCOHOLIC FERMENTATION OF APPLE JUICE
Authors: STINSON E. E. , OSMAN S. F. , BILLS D. D. 
Published: August 2006

ABSTRACTDuring the course of alcoholic fermentation, 50 ppm of14 C‐patulin added to apple juice was converted to other materials. The products were largely nonvolatile and water soluble. Little, if any, patulin was metabolized to CO2. Comparison of the thin‐layer chromatographic (TLC) migration of the major patulin products from fermentation with the products of the reaction of patulin with cysteine indicated that at least 58% of the added patulin was converted to substances other than adducts of cysteine, peptides and proteins. In addition to a major TLC‐immobile component (21%), at least six TLC‐mobile patulin products were observed.
SENSORY PROPERTIES OF HIGH FRUCTOSE CORN SYRUP ICE CREAM FORMULATIONS
Authors: PEARSON A. M. , ENNIS D. hl. 
Published: August 2006

ABSTRACTIce cream formulations containing varying levels of high fructose corn syrup (HFCS) and corn sweeteners of differing dextrose equivalents (DE) were compared on preference and three sensory components with a sucrose control by 160 untrained panelists. The sensory components studied were sweetness, mouthfeel and gumminess. A significant improvement in preference was found with the HFCS ice cream formulations relative to the sucrose control with increasing concentration of corn sweeteners up to about 33% of total sweetener at 28–31 DE corn sweetener. A very high correlation between preference and mouthfeel was found yielding a multiple R2 of 0.98 of which over 96% was due to mouthfeel in the multiple regression model relating preference to sweetness, mouthfeel and gumminess.
PEANUT‐FORTIFIED FOOD BLENDS
Authors: BOOKWALTER G. N. , WARNER K. , ANDERSON R. A. , BAGLEY E. B. 
Published: August 2006

ABSTRACTDefatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals. Changes in flavor, peroxides, free fatty acids, available and added L‐lysine HCI after storage for 2, 6 and 12 months were evaluated and found satisfactory. Protein efficiency ratios (PER) were about 0.7 units lower in blends containing peanut rather than soy protein. Increased PER values were obtained by the addition of 0.3–0.57% L‐lysine HCI or by combining peanut with soy proteins. No further improvement in PER values was effected in peanut formulations by the addition of DL‐methionine in combination with L‐lyine HCI.
PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTS
Authors: HEYDANEK M. G. , WOOLFORD G. , BAUGH L. C. 
Published: August 2006

ABSTRACTCurrent practice in the cereal industry is the use of multi‐colored graphics on plastic‐foil constructions and various coupons and premiums as packaging inserts. The volatiles in these inserts, if not controlled, can impart undesirable flavor to packaged foods. Volatiles isolated from various printed coupons and premiums exhibit a wide range of component concentration and odor. Chemical and organoleptic methods for measuring simulated volatile transmission from coupons and premiums through overwrap films have shown classical materials to be unsuitable in many cases. Instrumental measurements showed a polyester/PVDC/polyester film to be an almost absolute barrier to premium and coupon volatiles at the concentrations normally encountered.
SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE
Authors: CUNNINGHAM F. E. 
Published: August 2006

ABSTRACTFresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off‐odor development and total counts. Thighs and breasts were baked to internal breast temperature of 85°C cooled, then evaluated for shear press values, moisture retention, and sensory properties. Drumsticks dipped in potassium sorbate developed off‐odors later than the controls. Those parts dipped in 10% potassium sorbate had a 20‐day shelf‐life at 4°C, based on off‐odor development and time for total counts to reach 10′. Parts dipped in potassium sorbate for 30 set, drained, then baked had similar Shear Press (tenderness) and Carver Press (moisture retention) values regardless of the sorbate concentration used. Taste panel members could not distinguish between those parts dipped in 5 or 10% potassium sorbate and those parts dipped in distilled water. Sensory evaluations were significantly lower for those parts dipped in 15% potassium sorbate solutions for 1 mm. Parts dipped in 5 or 10% solutions for 1 mm were indistinguishable from the controls.
STABILITY OF REFRIGERATED MULLET SAUSAGE
Authors: DALEY L. H. , DENG J. C. , OBLINGER J. L. 
Published: August 2006

ABSTRACTA storage study including microbiological assay, chemical determination of rancidity, and sensory evaluation was performed on a sausage‐type product developed from minced mullet. Eight treatments were tested to determine the effect of a liquid smoke flavoring, a textured soy flour, and two methods of flesh recovery (hand filleted or mechanically deboned flesh). Results indicated a shelf‐life of approximately 2 wk at 2°C with no preservatives other than the liquid smoke flavoring (0.5%) and sodium nitrite (100 ppm). The limiting factor was the development of off‐flavors which correlated to total bacterial counts of approximately 4.8 × 105 APC/g.
APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODS
Authors: HURST W. J. , MARTIN R. A. , ZOUMAS B. L. 
Published: August 2006

ABSTRACTHigh performance liquid chromatography (HPLC) has been applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose and lactose) present in a broad variety of food items, both fresh and processed. Following one of two simple extraction procedures, HPLC analysis is complete in 15 min. Recovery studies indicate good recovery from a variety of food matrices (94–104%). Relative standard deviations indicate excellent precision. The method permits an update of current carbohydrate literature both qualitatively and quantitatively.
OPTIMIZATION OF A LACTOSE HYDROLYSIS PROCESS
Authors: KNOPF F. CARL , OKOS MARTIN R. , FOUTS DAVID A. , SYVERSON ALDRICH 
Published: August 2006

ABSTRACTA design equation was developed which represents the enzymatic hydrolysis of lactose in whey. Various processing schemes and conditions were studied to determine an optimal cost for the hydrolysis process. Consideration was given to catalyst costs, product value and reactant concentration.
ANALYSIS OF CONTINUOUS STERILIZATION PROCESSES FOR BINGHAM PLASTIC FLUIDS IN LAMINAR FLOW
Authors: GUARIGUATA C. , BARREIRO J. A. , GUARIGUATA G. 
Published: August 2006

ABSTRACTA model was developed to represent the continuous sterilization of Bingham plastic fluid foods for the laminar, isoviscous and nonisoviscous flow, with applications to design. The length of the heating and cooling sections as well as nutrient retention were numerically calculated for a required sterilization value. Thiamine and C. botulinum were considered for this purpose. There was a considerable difference between solutions obtained for isoviscous and nonisoviscous flow. Therefore, it would not be advisable to overlook the temperature effect on rheological fluid properties. Optimal nutrient retention was shown to occur for the smallest tube diameter studied.
RELATIONSHIP BETWEEN METHYLMERCURY AND TOTAL MERCURY IN BLUE CRABS (Callinectes sapidus)
Authors: WARD DONN R. , NICKELSON RANZELL , FINNE GUNNAR 
Published: August 2006

ABSTRACTBlue crabs were harvested from an area known to have a high level of mercury in the sediment. The edible body meat was extracted and analyzed for both total and methylmercury concentrations. A highly significant correlation was observed (0.957) with respect to the amount of total mercury present as methylmercury. Analysis indicated that approximately 35% of the total mercury was present as methylmercury.
HIGH‐PRESSURE LIQUID CHROMATOGRAPHY OF CRANBERRY ANTHOCYAN
Authors: CAMIRE A. L. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe four major anthocyanins of cranberries were separated and purified by conventional paper chromatography. The purified individual anthocyanins were eluted from the paper by methanol‐acetic acid‐water (90:5:5) and concentrated on a rotary evaporator (<30°C). The individual anthocyanins were chromatographed separately and in a mixture by a reversed‐phase high‐pressure liquid chromate‐graphic (HPLC) system. Complete separation of all four anthocyanins took less than 1 hr 40 min. A SO‐ml sample of commercial Cranberry Juice Cocktail first purified by a GC‐50 ion exchange column before injection into the HPLC showed the presence of two additional pigments when chromatographed.
INTENSIFICATION OF FRUIT‐FLAVORS BY ASPARTAME
Authors: BALDWIN RUTH E. , KORSCHGEN BERNICE M. 
Published: August 2006

ABSTRACTOrange‐, cherry‐, and strawberry‐flavored noncarbonated beverages containing 0.065% Aspartame were equivalent in sweetness to beverages containing 9.52% sucrose. The same flavors in gelatin desserts sweetened with 15% sucrose were equivalent to those sweetened with 0.070% Aspartame. Sensory scores indicated that both orange‐and cherry‐flavored beverages had a significantly higher intensity of fruit‐flavor than their counterparts sweetened with sucrose. However, in the strawberry‐flavored beverages or in the three flavored gelatins, no such differences in intensity of fruit‐flavors were found between products sweetened with Aspartame or sucrose.