Journal of Food Quality via MedWorm.com

Effects of cowpea flour fractionation on sensory qualities and acceptability of kpejigaou (a griddled cowpea paste food)

Journal of Food Quality — Fri, 05 Mar 2010 00:00:00 +0100

This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste). Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 ± 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was t...

Comparison of volatile compounds and chemical and physical properties in orange juice from different parts of jinchen fruit

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

Jinchen is a native sweet cultivar of Citrus sinensis and one of the most important varieties used in orange juice processing in China. The study of flavor components of Jinchen orange juice has not been carried out before. In this paper, the color characteristics, pH value, total soluble solids, total acids, as well as organic acids and sugars were determined in Jinchen orange juice from different parts of fruit (peeled juice, pulp juice, whole fruit juice). The color characteristics were significantly different among three types of Jinchen orange juice. The level of vitamin C and total soluble solids/total acids ratio (TSS/TA) is higher in whole fruit juice. The organic acids and sugars also changed. Pulp juice is rich in the highest amounts of organic acids and sugars. Volatiles from th...

Screening of special starches for use in temperature-tolerant fish protein gels

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

Five newly developed starches (tapioca acetylated, phosphated distarch; waxy maize acetylated distarch; waxy maize hydroxypropylated, phosphated starch; and two tapioca hydroxypropylated, phosphated starches) were compared, respectively, with native cornstarch. Starches were added to surimi at 2, 4, 6 and 8%. Textural properties of surimi were evaluated at various test temperatures (5, 25, 40, 55C), during frozen storage (0, 3, 6 freeze/thaw cycles) and refrigerated storage (0, 3, 6 days). The interaction between starch type and percent addition contributed to significant (P < 0.05) difference in starch-fish protein gel values for failure shear stress, puncture force, puncture deformation, L*(whiteness) and stickiness. For fracture shear strain, starch type had a significant (P < 0.05) eff...

Effect of postharvest short hot-water rinsing and brushing treatment on decay and quality of strawberry fruit

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

Strawberry (Fragaria ananassa) cv. "Feng xiang" was treated with hot water rinsing and brushing (HWRB) at 20C (control), 55C (HWRB-55), 60C (HWRB-60) and 65C (HWRB-65) for 20 s. The effect of these heat treatments on fruit decay and quality was investigated after either ambient temperature storage (20C) for 3 days or cold storage (0C) for 12 days. Results showed that HWRB treatments could significantly reduce the epiphytic microbial population on fruit surface, decay development and weight loss. Fruits treated with HWRB-65 had the lowest decay incidence and decay index, but about 60% of the treated fruits showed heat damage and became commercially unacceptable. Fruits treated with HWRB-60 showed less decay than the control fruits, and cold storage could enhance the effect of HWRB treatment...

Effect of packaging and storage time on beef qualitative and microbial traits

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophili...

Effects of degree of cutting and storage on atmosphere composition, metabolic activity and quality of rocket leaves under modified atmosphere packaging

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

This work investigates the effect of degree of cutting on atmosphere composition as well as on metabolic activity (CO2 and ethylene production), color and some nutritional parameters of rocket leaves subjected to storage at 8C for 7 and 14 days under modified atmosphere packaging (MAP). Harvested leaves were trimmed at the point that lamina starts and then they were used without further processing (intact), or after cutting into two (half) or four (quarter) similar parts, vertically to the midrib. The results showed that degree of cutting did not affect the metabolic activity of rocket leaves (CO2 and ethylene production), but storage duration did. This resulted in non-significant differences in atmosphere composition (CO2 and ethylene concentration) of the packages containing leaves of di...

Effects of antioxidants on irradiated beef color

Journal of Food Quality — Fri, 05 Feb 2010 00:00:00 +0100

Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lighten...

Relationship between instrumental and sensory determination of apple and pear texture

Journal of Food Quality — Thu, 04 Feb 2010 00:00:00 +0100

The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ[trade]. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80[ndash]0.90). Sinclair iQ[trade] System and Guss Fruit Texture measurements on apple (r = 0.78[ndash]0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r...

Process-modified atmosphere and humidity parameters for high-quality sliced mushrooms (agaricus bisporus l.)

Journal of Food Quality — Thu, 04 Feb 2010 00:00:00 +0100

This study highlights the effects of different preparation and storage practices on the quality of sliced mushrooms to determine processing and storage conditions that improved quality. The results support the use of low impact slicing combined with an H2O2/isoascorbate treatment, followed by humidity and modified atmosphere storage at 4C as an effective strategy for extending the shelf life of sliced mushrooms. These data from chamber experiments illustrate the challenges faced in supplying packaging materials, which provide ideal storage environments. This work can be relevant for producers and processors who want a mushrom product with maximum quality, safe and has an extended shelf life. (Source: Journal of Food Quality)

Changes of linoleic acid concentration during heating of some plant-origin oils with polyphenol addition

Journal of Food Quality — Thu, 04 Feb 2010 00:00:00 +0100

The present study aimed at evaluating the influence of phenolic compounds (quercetin, caffeic acid, protocatechuic acid) on inhibition of linoleic acid concentration changes in heated plant-origin fats: corn oil, grape seed oil, peanut oil, rapeseed oil, sesame oil and soybean oil. When comparing the control samples without and those with phenol addition, a significantly positive influence of all applied compounds was observed. The highest values were recorded for peanut oil heated for 120 h with protocatechuic acid addition (0.02 and 0.04%): Ih18:2 = 23.6% and Ih18:2 = 23.4%, respectively. In the case of grape seed oil, linoleic acid concentration in initial sample ("0") was about 50.0/100 g, and 40.3/100 g after 120 h of heating; that acid levels ranged from about 42.1/100 g (quercetin 0...

Integrated qualitative/quantitative techniques for food product quality planning

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

This article presents the development of an advanced food product quality planning approach applied at the Black and White Cookie Company to translate customer requirements into manufacturing using integrated qualitative/quantitative techniques. The results showed that the method provided the manufacturer a good quantitative assessment of the product and process for addressing customer's needs, which are valid inputs for quality planning and the successful transition out of the planning phase. Also, the use of appropriate initial control charting during short runs in the preproduction stage verifies the process capability and stability. This was found especially effective for the food production system since the product feature variation is high, production is in small batches and data are...

The development and sensory acceptability of lupin-based tofu

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

This study revealed that lupin can be substituted up to 40% for soybean in tofu manufacturing without significant changes in quality and acceptability. Lupin has comparable nutritional and functional properties to soybean. Lupin can be used to replace soybean in a number of food products including tofu. In comparison with soybean, lupin has lower fat content, whereas, its protein content is comparable. The fat content of tofu can be reduced by lupin substitution without affecting its sensory acceptability. A tofu with lesser fat but comparable protein contents will be a healthy alternative to the normal tofu and could be a great choice for low fat and high protein healthy diets. Because the cost of lupin is almost half the cost of soybean, a considerable cost saving could be achieved by in...

Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

Defatted maize germ (DMG) was blended with wheat flour for making cookies. DMG flour at 5, 10, 15, 20 or 25% was used to partially replace wheat flour in cookie formulation, and cookies thus made were evaluated for physical characteristics and sensory quality by a small semi-trained panel and a 75-member consumer panel. Proximate analysis of DMG flour showed a composition of 27.6% crude protein, 13.0% crude fiber and 7.5% ash contents. The force required for breaking cookies increased with DMG flour addition. Based on preliminary evaluation of cookies made with all five DMG flour levels by the small panel, three treatments (5%, 10% and 15% DMG flour fortification) were selected for cookies sensory analysis by a consumer panel. On a 9-point hedonic scale, the highest overall acceptability s...

Quality of bread supplemented with silver ear

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

Silver ear (Tremella fuciformis Berkeley) was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in bread supplemented with silver ear were analyzed and compared with those of white bread. White bread and 5% silver ear bread had a comparable proximate composition. Specific volumes of 2% and 5% silver ear breads and white bread were 4.02, 3.96 and 3.79 cm3/g, respectively. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5'-nucleotides. The white bread looked lighter and whiter than 5% silver ear bread. All sensory results indicated that two b...

Antioxidant properties and fruit quality during long-term storage of "rocha" pear: effects of maturity and storage conditions

Journal of Food Quality — Tue, 01 Dec 2009 00:00:00 +0100

Free radical scavenging activity and the content of ascorbic acid and glutathione were investigated during long-term storage of the pear (Pyrus communis L. 'Rocha') fruit harvested at different maturity stages, stored in air or under controlled atmosphere and subjected to postharvest treatments with diphenylamine (DPA) and 1-methylcyclopropene (1-MCP). Harvest maturity had a significant effect on storage disorders, fruit firmness, soluble solids content and acidity. Differences in ascorbate content and free radical scavenging activity at harvest did not persist during storage. Controlled atmosphere and DPA strongly reduced the incidence and severity of browning disorders and superficial scald, whereas 1-MCP provided the most effective control. Neither DPA nor 1-MCP affected the free radica...

Detection of olive oil adulteration with rapeseed and sunflower oils using mos electronic nose and smpe-ms

Journal of Food Quality — Tue, 13 Oct 2009 23:00:00 +0100

The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS-E nose) and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS. Samples of EVOO were mixed with different proportions, ranging from 5 to 50% (v/v), of seed oils and fingerprints of volatile profiles of all samples were generated. In order to obtain as much chemical information as possible and to find a volatile marker to detect adulterations of EVOO with seed oils, principal component analysis (PCA) and partial least squares (PLS) analyses were applied to the data. The application of PCA and...

Effect of method of preservation of pulp on the quality of carbonated and noncarbonated beverages prepared from peach fruit

Journal of Food Quality — Mon, 12 Oct 2009 23:00:00 +0100

This study will also help to give a fillip to the establishment of a peach beverage industry world wide. (Source: Journal of Food Quality)

Survey on overcooking resistance of italian and tunisian spaghetti

Journal of Food Quality — Mon, 12 Oct 2009 23:00:00 +0100

Texture properties of cooked pasta are generally recognized as the most important parameters in evaluating its overall quality. Published data concerning overcooking performances, however, are very scarce. To this end, a pasta shear test was performed at suggested cooking time and at 5, 10 and 20 min of overcooking. The most important spaghetti brands from Italy and Tunisia, the largest world pasta producers and consumers, were tested. The maximum cutting force at cooking times varies from 0.122 to 0.271 N/mm2 and the total work to cut from 0.113 to 0.291 mJ/mm2. Very important for consumers and foodservices are the differences for overcooking resistance among the brands. In fact, the maximum cutting force can reach up to 0.042 N/mm2 and the total work to cut up to 0.048 mJ/mm2, also with ...

Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour

Journal of Food Quality — Mon, 12 Oct 2009 23:00:00 +0100

A randomized complete block design was utilized to evaluate the effects of baking and frying on the quality and sensory acceptability of chicken nuggets formulated with rice and wheat flour. It was also determined if reheating method (baking versus microwaving) affected sensory quality and if storage time (90 days) impacted product quality. Substitution of wheat flour with rice flour did not affect (P > 0.05) product quality or consumer acceptability, but frying improved (P < 0.05) sensory acceptability when compared with baking. Sensory descriptors and acceptability testing revealed that microwave reheating negatively affected baked treatments but did not impact fried treatments. Chicken nugget treatments could be stored for 90 days without negatively affecting product quality. This resea...

Descriptive sensory characteristics of no-flatulence pinto bean

Journal of Food Quality — Mon, 12 Oct 2009 23:00:00 +0100

Raw pinto bean flour contained 0.38% raffinose and 3.34% stachyose on a dry weight basis. Bean flour was heated at 100C or 115C for 25 min, and then treated with crude[alpha]-galactosidase (60 Gal U/mL) produced by Aspergillus awamori NRRL 4869. Crude enzyme completely hydrolyzed raffinose oligosaccharides in pinto bean flour and bean paste after 2 h treatment. Lipoxygenase and trypsin inhibitor activity were greatly inhibited (P < 0.05). Descriptive analysis showed that color, raw beany off-flavor, bitterness and astringency of pinto bean paste increased significantly (P < 0.05) after the enzymatic treatment. There were no significant changes in stickiness, cooked bean aroma, nutty flavor, and sweetness of control pinto bean paste and enzymatic-treated bean paste. The use of dry edible be...

Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics

Journal of Food Quality — Mon, 28 Sep 2009 23:00:00 +0100

This study provides information on optimum processing conditions, i.e., initial soaking temperature of about 90C and a steaming time of about 12 min. The study also provides recommendations on optimum cooking conditions, i.e., rice-to-water ratio, for the variably parboiled rice samples. (Source: Journal of Food Quality)

Effect of wax application on the quality, lycopene content and chilling injury of tomato fruit

Journal of Food Quality — Mon, 28 Sep 2009 23:00:00 +0100

Waxed and nonwaxed mature green tomato fruits were stored at 12C (nonchilled) or 5C (chilled) for 5, 10, 15 and 20 days before being transferred to 22C for 3, 6, 9 and 12 days, were evaluated for weight loss, chemical composition, skin color, chilling injury (CI) index and pigment content. Waxed fruits showed a delay in weight loss, color development and ripening. The sensitivity of tomato fruit to CI was reduced in waxed fruits, which showed a delay in the appearance of symptoms. A delay in chlorophyll degradation and lycopene synthesis was observed as a result of the use of wax and low temperature. Waxing of tomato fruits allowed their storage at temperatures below critical reducing CI sensitivity and maintaining quality giving more time for marketing. Nowadays, local tomato producers us...

Quality alterations of four frying fats during long-term heating (conventional analysis and nirs calibration)

Journal of Food Quality — Mon, 28 Sep 2009 23:00:00 +0100

Rapeseed oil, sunflower oil, pig (mangalica breed) and goose fat were heated (36 h, 4 h sampling intervals) at seven temperatures (140, 150, 160, 165, 170, 175 and 180C; n = 256) to follow quality alterations. Acid value (AV) increased permanently, while the increase of peroxide value (PV) was followed by a drop. Carbonyl number tended to increase, while p-anisidine value (pAV) showed two-peaked alterations. Total polar material (TPM) and dimeric and polymeric triacylglycerol content of oils increased up to over 60 and 25%, while by animal fats, these reached 45 and 19%, respectively. Near-infrared spectroscopy (0.1 mm layer, transflectance mode, 800[ndash]2,400 nm wavelength, second derivative, modified partial least squares regression) was used for quantitative calibrations. Estimation a...

Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formula

Journal of Food Quality — Tue, 22 Sep 2009 23:00:00 +0100

Human milk replacement formulas (HMRFs) are foods designed for babies in their early months of age. An accelerated storage test showed that dark color increased at a higher rate than oxidized flavor. Additionally, a survey among mothers who were giving HMRFs to their babies showed that mothers rarely tasted the product. Thus, the salient sensory attribute they would pay attention to when preparing their babies' bottles was color. If a portion was rejected by the babies, mothers attributed the rejection to stomach trouble and not to an inappropriate flavor. Thus, as a result of the color having increased at a higher rate than flavor changes and being the salient attribute that mothers would pay attention to, it was chosen as the critical shelf life descriptor. The sensory cutoff point was d...

Quality changes in fresh chives (allium schoenoprasum l.) during refrigerated storage

Journal of Food Quality — Tue, 22 Sep 2009 23:00:00 +0100

This study investigates quality changes in fresh chives stored at 0 and 4C during 21 and 14 days, respectively. The product was packaged in trays and covered with polyvinyl chloride films. Weight loss, surface color, total chlorophyll, carotenoids, reducing sugars and browning potential were evaluated in order to determine shelf life at each temperature. In addition, internal atmosphere composition, total phenolics, radical scavenging activity and ascorbic acid content were measured for samples stored at 0C. Results showed that surface color change and losses of green pigments and reducing sugar content could be delayed for a week by storing fresh chives at 0C. The increase in browning potential was of lower magnitude at 0C than at 4C. High quality levels and marketability of fresh chives ...

Influence of supercritical carbon dioxide and methanolic extracts of rosemary on oxidation and sensory properties of wheat germ oil

Journal of Food Quality — Tue, 22 Sep 2009 23:00:00 +0100

Both supercritical CO2 and methanolic extracts from the leaves of rosemary (Rosmarinus officinalis) harvested from three different locations of Turkey at four different times of the year were added at a concentration of 100 mg/kg to wheat germ oil. Wheat germ oil samples were stored in an incubator for 10 days at 50C in order to promote oxidation and for the efficacy of the extracts for stabilization purposes to be examined. Degree of oxidation was determined by peroxide and p-anisidine values, which were performed every 2 days. Extracts from Mersin and Canakkale regions performed better results. Additionally, June and September harvests had lower peroxide values. According to the descriptive sensory analysis, both locations and extraction methods were found to effect flavor. Some flavor a...

INFLUENCE OF WATER ACTIVITY, pH, HEAT TREATMENT AND PRESERVATIVE ON CHEMICAL CHANGES IN CANNED INDIAN COTTAGE CHEESE (PANEER) DURING STORAGE