EFFECTS OF PEEL ADDITION AND STORAGE ON QUALITY OF GOLDEN APPLE (SPONDIAS CYTHEREA SONN) HOT SAUCES

Fresh, frozen or brined golden apple puree (Spondias cytherea) was utilized in hot sauces. The effects of puree, fruit peel addition, and storage on quality of sauces was investigated. Base formulation, (%) consisted of golden apple puree (50), water (25), vinegar (10), peppers (6), sucrose (4) aromatic spices (2), citric acid (1.1) sodium chloride (1.0), xanthan gum (0.8) and sodium benzoate (0.1). Processing of hot sauces was at85–90C for15–20 min followed by hot‐filling into glass bottles. Fruits were acceptable in 20% brine up to 6 weeks at28–31C. Physico‐chemical quality of sauces varied due ( >P <0.05) to fruit puree. Sensory quality did not vary (< P >0.05) in sauces with 0% or 5% peel, however, sauces of 100% peel were more yellow ( P <0.05), had lower total soluble solids ( P <0.05) and were less acceptable ( P <0.05). The shelf‐life of sauces was at least 90 days at28–31C or 5C.     

EFFECT OF DIFFERENT CA CONDITIONS ON AROMA AND QUALITY OF GOLDEN DELICIOUS APPLES

“Golden Delicious” apples were cold stored in semicommercial chambers in normal atmosphere and in different controlled atmospheres (CA) in which oxygen and carbon dioxide were held at 1%, 2% and 3% for three, five and seven months. Following storage, fruit was kept at 20C for 1, 5, and 10 days, after which volatile emission was collected and analyzed. The highest emission of volatile components was obtained after 5 months storage, in which the low CA conditions (2% O₂/CO₂) gave the highest aromatic production. Esters were the main compounds released during ripening at 20C after cold storage in all conditions. Ethyl 2-methyl butyrate, ethyl butyrate, hexyl acetate and ethyl hexanoate were the compounds that contributed most to the overall aroma of “Golden Delicious”.     

PROCESSING AND QUALITY EVALUATION OF SOURSOP (ANNONA MURICATA L) NECTAR

Soursop (Annona muricata L) nectar was processed from pasteurized unstored or pasteurized frozen pulp. Nectars of pH 3.6–3.7 with 0.1% xanthan gum were produced from either 6° or 8° Brix pulp and increased to 13° or 15° Brix by addition of sucrose. The effect of storage (4C or 30C for 12 weeks) was investigated on nectar pH, titratable acidity (TA), browning, consistency, microbes and sensory attribute. At 8 weeks of storage, consistency was similar in all nectars, except for thinning of nectar from pasteurized, unstored pulp (8°–15° Brix) stored at 4C for 12 weeks. Nectars produced from frozen pulp had significantly (p < 0.01) lower pH and higher TA than nectars from unstored pulp. Browning increased in all products except nectar produced from unstored 8° Brix pulp adjusted to 15° Brix and then stored at 4C. This nectar was most highly ranked and had an overall rating of being liked moderately to liked very much after 12 weeks of storage. Microbial growth occurred in all nectars between 8–12 weeks of storage.     

OBJECTIVE EVALUATION OF CANNED TUNA SENSORY QUALITY

SUMMARY— Commercial and experimental packs of canned tuna were prepared from the 1965, 1966 and 1967 packs. The 1965 samples were used to train an expert panel which identified 8 distinct parameters of quality. Of the 64 objective tests or variations of test procedures, 13 were selected for further study. 1966 analyses revealed that color, flakiness, firmness and fiber could be predicted adequately (R = 0.9 +). The 4 other parameters of scorch, juiciness, odor and taste were also highly significantly correlated, but were predictable less completely (R = 0.8 – 0.9) by 1 or a combination of objective tests. 1967 samples were submitted to a consumer preference panel in addition to measurements by expert panel and objective tests. These results indicated that consumer preference is dependent approximately equally (40%) on appearance and flavor and to a lesser extent (20%) on textural characteristics. Consumer preference could be estimated objectively by determinations of Hunter L and b values, a shear test, percent fiber and PH.     

NUTRITIVE CONTENT OF CANNED TOMATO JUICE AND WHOLE KERNEL CORN

Most of the information on the nutritive value of canned foods in the technical literature was obtained 25–30 years ago. A resurvey of the nutrient content of canned tomato juice and canned whole kernel corn has been carried out on a nation-wide basis with sampling methods directly comparable to the older survey procedures. Although there have been extensive changes in varietal types and processing methods during the past 30 yr the mean nutritional values for these products have changed very little. Comparison of the nutrient values for these products listed in USDA Handbook No. 8 reveals no differences that could not be attributed to seasonal variations. A possible exception is the ascorbic acid content of tomato juice, which for the 1969 season was found to be somewhat lower than the listed value. While sample-to-sample variation is small in terms of the RDA of most nutrients, it can be critical in terms of the regulatory requirements proposed for nutritional labeling. Under this proposal canners would have to grossly "under declare" some nutrients such as ascorbic acid in order to ensure compliance. The indication is that mean values derived from adequate sampling programs are relatively stable although the population may encompass wide ranges of variability. For this reason, nutrient labeling declarations based upon properly constituted average values provide the most practicable solution to the inherent technical problems in the proposed nutritional labeling regulation     

THE EFFECT OF COATINGS AND PROCESSING METHODS ON DEHYDRATED PRECOOKED WHOLE PINTO BEANS QUALITY1

Splitting is a major problem in preparing dehydrated precooked beans. To reduce splitting and improve the product quality of precooked pinto beans, three coating treatments and two processing methods were investigated. Beans were blanched, soaked, steam precooked, coated by dipping in a biopolymer solution, and dehydrated in an air-circulating dryer. Coating beans in a 20% dextrin solution (Lo-Dex 5, M100, or K4484) reduced 43–85% of butterflying (severe splitting) of beans. Steam precooking at 121C/30 min with soaking at 22C/12 h yielded less butterflying than steam precooking at 100C/1 h with soaking at 30C/2 h and 82 C/1 h after coating and dehydration (?3% vs 8%). The former resulted in lower firmness after precooking and rehydration of dehydrated beans, whereas the latter gave beans a more mealy texture and better appearance. The rehydration time of dehydrated precooked beans in boiling water to produce an acceptable firmness was 6–9 min, depending on the processing methods. Coating resulted in darker color and slower rehydration of dehydrated beans.     

STORAGE QUALITY OF WAXED AND NONWAXED 'DELICIOUS' AND 'GOLDEN DELICIOUS' APPLES

Wax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax-drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax-drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin-based waxes.     

THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS

The influence of processing techniques and formulations on chemical and sensory aroma properties has been studied with the purpose of finding ways to improve the flavor of canned meat. HTST-sterilization, "aseptic" canning and sterilization in various packaging materials including flexible pouches have been investigated. It was found that "aseptic" canning and, especially, HTST-sterilization had a pronounced positive effect on aroma, in the latter case for samples packed in thin layers (flexible pouches). It was shown that addition of e.g., fumarate or maleate in small amounts (0.06–0.15%) before sterilization decreased the concentrations of hydrogen sulfide and mercaptans, and the additions of certain amino acids, e.g., arginine, decreased the concentrations of the aldehydes. Both types of ingredients resulted in an improved aroma. Storage changes have also been investigated. It was found that there was a tendency towards a more accelerated change in flexible pouches compared with rigid cans.     

EFFECT OF ORCHARD ELEVATION ON MATURITY AND QUALITY OF APPLES1

The influence of orchard elevation on the maturity and quality of Royal Delicious and Red Delicious apples of Himachal Pradesh was studied in two consecutive years. Fruits harvested from low, medium and high elevations at weekly intervals between 100–150 days after full bloom were examined for starch disappearance and seed color to assess maturity. Fruits harvested at optimum harvest maturity in the second season and stored at low temperature were evaluated after two weeks and four months storage. A starch pattern index and seed color index were developed and these taken into consideration together with days of maturity were found to define different stages of maturity more accurately. Orchard elevation showed significant influence on the number of days required for optimum harvest maturity, as fruits attained the same only after 125 days at low elevation and 140 days at high elevation. The high elevation fruits showed significantly better color and appearance, texture and juiciness but poorer aroma and taste compared to low elevation fruits. Harvesting fruits between 125–145 days at low elevation and 140–170 days at high elevation is recommended for better keeping quality during storage.     

ACOUSTIC IMPULSE RESPONSE METHOD FOR MEASURING NATURAL FREQUENCY OF INTACT FRUITS AND PRELIMINARY APPLICATIONS TO INTERNAL QUALITY EVALUATION OF APPLES AND WATERMELONS

A nondestructive textural quality measurement technique that uses an acoustic property was studied for apples and watermelons. By means of digital Fourier analysis, the natural frequencies of intact fruits are obtained from the sound which is produced by hitting them with a wooden ball pendulum. The reliability of this method was confirmed. This method requires simpler instrumentation than the sonic vibrating resonance method.     

山杏仁蕨菜罐头的工艺技术研究

山杏仁和蕨菜具有较高的营养价值和保健功能，由于二者均为野生植物，无污染，是天然绿色食品，利用野生资源生产罐装山杏仁和蕨菜，食用安全、方便、卫生，市场前景广阔。本文对山杏仁蕨菜罐头加工工艺和技术要点进行了研究和探讨。