Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking

Red kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity.     

Texture Profile of Ripening Pears

SUMMARY— Pears of the Ovid variety were harvested at the normal stage of maturity, and ripened in a 70°F storage room. Samples of the fruit were taken out at regular intervals for texture measurements which consisted of the Magness-Taylor pressure test and a modified General Foods Texture Profile. The adhesiveness of the pears was zero. The viscosity of the whole fruit could not be measured. All other parameters of the G. F. Texture Profile (hardness, cohesiveness, elasticity, brittleness, chewiness, and gumminess) decreased during ripening at approximately the same rate as the pressure test. It is suggested that this characteristic of ripening pears is responsible for the success of a simple single measurement (the puncture test) for measuring the complex phenomenon that is called "textural quality" of pears.     

LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS

The objective of this study was to evaluate the effect of low temperature blanching in calcium chloride solutions to increase firmness retention of frozen carrot slices and to determine optimum conditions to provide a final product with maximum firmness. Low temperature (65 C) blanching in CaCl² solutions (0.05–0.6 molar) for holding times (5–90 min) was performed on carrots 'Apache' cultivar. Calcium absorption was affected (P≤0.05) by the CaCl² concentration. Behavior of this variable was adequately fitted by a second order model (R²=0.99). Firmness was affected (P≤0.05) by the CaCl² solutions and holding times. Optimum conditions gave extrusion forces of 1693–2095 N and calcium levels of 69–144 mg/100 g. These were verified experimentally and agreed closely with predicted calcium absorption and firmness values.     

Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans

Cut green beans and diced carrots were blanched at 100°C and 74°C then canned and processed for 5 min to 300 min at 100°C. In every case the rate of thermal softening was consistent with the two substrate first-order kinetic theory of thermal softening of vegetable tissue. The low temperature blanch caused some changes in the apparent firstorder rate constants for both substrates, but the major difference was a much higher intercept of the extrapolated substrate S_S line on the firmness axis. We define S_S at zero process time as the “thermal firmness value” because it is a good indicator of what the firmness of the vegetable will be after canning.     

EFFECT OF PRESSURE AND STORAGE TIME ON TEXTURE PROFILE PARAMETERS OF SOYBEAN CURD (TOFU)

The pressure applied to soybean curd during processing into tofu has a profound effect on the moisture content, yield and some textural parameters of tofu. As the pressure increased from 0.186P to 0.744 P the moisture content decreased from 82% to 60% and yield decreased from 2.0 kg to 1.2 kg per kg whole dry soybeans. Hardness-1, hardness-2, chewiness andgumminess increased linearly with increasing pressure. Springiness, cohesiveness, adhesiveness and stringiness were hardly affected by increasing pressure. During storage in water at 2–3°C for 3 weeks, hardness, gumminess, and adhesiveness increased moderately; springiness decreased moderately and the other texture parameters were almost unchanged.     

Comparison of Pond-Raised and Wild Red Drum (Sciaenopsocellatus) with Respect to Proximate Composition, Fatty Acid Profiles, and Sensory Evaluations

The proximate composition, fatty acid profiles, and the sensory characteristics of pond-raised red drum were compared to wild red drum. The proximate compositions and sensory characteristics were similar for pond-raised and wild red drum. The major difference between samples was in the fatty acid profiles. The pond-raised red drum had higher linoleic acid and lower docosahexaenoic acid concentrations than the wild fish samples. The eicosapentaenoic acid concentrations were similar in both pond-raised and wild red drum.     

TASK PERFORMANCE OF REPRESSORS AND SENSITIZERS UNDER EGO-ORIENTED VERSUS TASK-ORIENTED INSTRUCTIONS.

SS WERE 40 REPRESSORS AND 40 SENSITIZERS. REPRESSORS SOLVED FEWER ANAGRAMS WHEN GIVEN EGO-ORIENTED INSTRUCTIONS THAN WHEN GIVEN TASK-ORIENTED INSTRUCTIONS. IN VIEW OF THE FINDINGS THAT SENSITIZERS ARE MORE EFFECTUAL PEOPLE UNDER EGO-ORIENTED CONDITIONS, IT WAS SUGGESTED THAT IT MAY BE NECESSARY TO REVISE THE CONCEPTION THAT REPRESSORS ARE BETTER ADJUSTED THAN SENSITIZERS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)