THE EFFECTS OF THERMAL AND NONTHERMAL PROCESSING METHODS ON APPLE CIDER QUALITY AND CONSUMER ACCEPTABILITY

Due to increased concern about the safety of fruit, vegetable and juice products, the FDA has mandated that these must undergo a 5‐log reduction in pathogens. The development of various processing methods for juice products has caused the need to determine the effects of these methods on said products. The effect of thermal pasteurization, UV irradiation and ozone treatment on apple cider quality and consumer acceptability was studied over 21 days. Thermally pasteurized samples were different in color and less preferred in all areas of consumer acceptability. UV‐irradiated samples were lower in soluble solids for the first 7 days and showed no significant difference in consumer acceptability. Ozone‐treated cider had greater sedimentation, lower sucrose content and a decrease in soluble solids by day 21. UV irradiation allows for a more cost‐effective method to produce safe apple cider with minimal quality and consumer acceptability differences.     

TASTE PERCEPTION, FOOD QUALITY AND CONSUMER ACCEPTANCE

Consumer 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.     

PRODUCTION, QUALITY ASSESSMENT AND ACCEPTABILITY OF AFRICAN YAM BEAN SPHENOSTYLIS STENOSCARPA SAUCE

ABSTRACT

Sauces (15 and 20% brine solution) were made from African yam beans (AYBs) using a combination of solid and liquid state fermentations as practiced in Indonesia. They were analyzed to ascertain their nutritive value, microbiological safety and consumer acceptability. Results showed that the protein, fat, ash and carbohydrate contents were 4.85, 3.82, 11.82 and 16.75%, respectively, for 15% brine solution sauce after spicing and concentration. The total microbial load (bacteria) of the sauces was relatively low (20.0 and 18.0 cfu/g × 10⁶) for the two concentrations of sauces, respectively. At 0.05 confidence level, the t‐tabulated value was greater than the t‐calculated value (2.09 > 0.01), showing that there was no significant difference between the general quality characteristics of the AYB sauce and the conventional soy sauce.

PRACTICAL APPLICATIONS

The product AYB sauce made from the solid state fermentation of African yam beans (an underutilized Nigerian legume) can be used as condiment in preparation of foods (gravies, soups, stews, jollof and fried rice, pastry fillings, etc.) at homes, restaurants and fast food companies. The commercial production of the sauce will help in the reduction of the pressure on soybeans, which is the major raw material for the production of soy sauce, and increase the utilization of the crop and income of the farmers of AYB.

     

小麦粉品质关键指标及相关评价

阐述了在新的产品生产和供求形势下，对小麦粉品质关键指标的再认识评价，及对现行标准有关指标调整的建议。旨在促进小麦加工业的创新与进步。     

THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION

The sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andflavor characteristics in driving consumer acceptability of foods. Assessing olfactory-mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual differences in olfactory acuity, as suggested by the existence of specific anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difficult. In spite of these challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food flavors have been identified, these must be cross-referenced against human sensitivities in order to estimate their sensory impact.     

冰淇淋的感官评定方法与感官质量控制

介绍冰淇淋的感官评定要素,包括:建立感官实验室、培训感官品评员、选择感官品评方法,并阐述冰淇淋的感官质量控制方法.     

加钙速发面粉的研制及指标评定

选用优质小麦粉与生物膨松剂、生物钙剂和品质改良剂，经过科学配方研制成省时、营养、风味独特的加钙速发面粉，并对加钙速发面粉的有关质量指标进行了评定。     

THE RELATIONSHIP OF ILLUMINATION TO THE COLOR AND ACCEPTABILITY OF FERMENTED SAUSAGE

The effects of incandescent (INC), fluorescent (FL), and metal halide (MH) light sources on the acceptance of Genoa salami, summer sausage and Cappola salami were investigated. The color of the Genoa salami was most preferred (P < 0.05) under INC light, as compared to FL and MH. Positive buying response was also significantly higher (P < 0.01) for this light product presented under INC. The major color used to describe the Genoa under INC light was pink, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a low red emission from the FL and MH light sources. The acceptability of the darker summer sausage and Cappola were not as affected by light source as the Genoa salami. The summer sausage was more preferred under INC compared to MH, but not under FL. The Cappola's color preference was not affected by any of the lights.     

EVALUATION OF EFFECTS OF SOAKING AND PRECOOKING CONDITIONS ON THE QUALITY OF PRECOOKED DEHYDRATED PEA, LENTIL AND CHICKPEA PRODUCTS

Peas, lentils and chickpeas were blanched and soaked in water, then cooked with four different cooking methods and dehydrated in a convection tray dehydrator. Color, splitting and butterflying rate; firmness; and rehydration rate were evaluated. Dehydrated yellow and green peas produced by soaking at 22C for 9 h and 82C for 4 h in 0.07% NaHCO₃ solution, and followed by precooking at 110C for 10 min had the best quality with respect to firmness, splitting and butterflying rate. Dehydrated chickpeas produced by soaking at 22C for 9 h and 82C for 3 h in 0.07% NaHCO₃ solution, and followed by precooking at 110C for 10 min had the best quality. Dehydrated lentils produced by soaking at 22C for 2 h and 82C for 20 min in 0.07% NaHCO₃ solution, and followed by precooking at 106C for 10 min had the best quality.

PRACTICAL APPLICATIONS

Traditionally, soaking and cooking of peas, lentils and chickpeas (PLCs) takes one a long time. It is desirable to manufacture dehydrated precooked PLCs to provide convenience for the users. The objective of this study was to investigate the quality of precooked dehydrated PLCs as affected by processing. The fundamental cooking characteristics of PLCs obtained in this study are very useful for the food industry.     

QUALITY OF CABBAGE PART I: EFFECTS OF BLANCHING,FREEZING, AND FREEZE-DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE (BRASSICA OLERACEA L.)1

Cabbage was blanched with steam, and chemical solutions. Blanching in solution involved boiling of cabbage with a chemical solution (or water) for 3 mm at 96°C. In steam blanching, cabbage was vacuum impregnated in a chemical solution for 5 mm under a 25 in. vacuum and then exposed to steam for 3 mm. Blanching (without chemical treatment) was achieved within 3 mm as judged by the inactivation of peroxidase. Among solution- and steam-blanched (without chemical treatment) products, the former had better organoleptic qualities, whereas the latter had higher ascorbic acid retention. Cabbage blanched in the presence of 0.5% malic acid, 0.05% NaHCO₃, and 1.2% NaCl was preferred for texture, color, and overall quality, respectively. The results from chemical (vitamin C and chlorophyll contents), physical (firmness), and sensory evaluations of processed and stored (at -19°C up to 24 months) cabbage indicate blanching in the presence of 1.2% NaCl solution to be the most generally preferred treatment.