PROCESSING AND QUALITY EVALUATION OF WHOLE CANNED 'DWARF' GOLDEN APPLES (SPONDIAS CYTHEREA)

‘Dwarf’ golden apples (Spondias cytherea) were canned in sucrose syrup of either 30 d?Brix (L) or 40 d?Brix (H). Processing was either by hot filling (HF) of syrup at 92C in filled cans or by steam‐exhausting (SE) of the filled cans at 85C for 12–14 min, followed by processing at 100C for 20 min (W₂₀) or 30 min (W₃₀). Sensory evaluation of commercial sterile products, SE‐LW₃₀ and SE‐LW₃₀ indicated there were no differences (P < 0.05) in appearance, color, taste, aroma and texture. Overall scores indicated that fruits in syrup were liked definitely to like slightly. Panelists indicated that they might or definitely will purchase the products. Fruits in 40 d?Brix syrup were firmer than in 30 d?Brix syrup. By week 8 of storage at 28–30C, pH was stable between 3.6–3.7, and ‘cut‐out’d?Brix of syrup for LW₃₀ and HW₃₀ products was 24.0 – 24.5 and 28.5, respectively.     

MINIMAL PROCESSING OF CUSTARD APPLE (ANNONA ATEMOYA) PULP

Fresh custard apple pulp treated with 0.1%– 0.5% ascorbic acid and stored in modified atmosphere generating packages at OC for 4 weeks. The desired creamy color of custard apple pulp was retained during storage and after exposure to ambient conditions for 3h, by the addition of 0.4%– 0.5% ascorbic acid and vacuum packaging in a 65 μm linear low density polyethylene (LLDPE)/nylon/LLDPE 5 layer co-extruded bag. Sensory and microbiological properties of the ascorbic acid-treated custard apple pulp were of acceptable quality throughout the storage period of 4 weeks.     

PHYSICAL-CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)

Seven table potato varieties were studied for pH, soluble solids content, moisture, firmness, color, external appearance of raw tubers and flavor and texture of the fried and boiled product. Monalisa was the most appreciated variety regarding external appearance, Bartina was preferred for the flavor of the fried product while Victoria and Desiree were the best for flavor and texture of boiled potatoes. The different scores by variety depending on frying or boiling suggest a specific use for each variety. Soluble solids content, pH, and moisture determinations showed minimal differences between varieties. Firmness was highest in the two varieties with the least moisture (Desiree and Victoria) and lowest in varieties with a high degree of moisture (Bartina and Caesar); fresh potato firmness had a positive correlation with these sensorial parameters when the product was boiled. All colorimetric parameters were useful to discriminate red skin from yellow‐white skin varieties.     

EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELD

Peelability is an important quality parameter in the selection of tomato cultivars (cvs.) for whole peeled and dice processing. Six processing tomato cvs. were evaluated in two consecutive years to examine the effects of cv., maturity and physical attributes on peelability and yield. Physical attributes of the raw tomatoes (size, weight, pericarp wall thickness, color) and processed paste quality (pH, titratable acidity, soluble solids, Bostwick consistency, serum viscosity, color) were determined. Large variations in physical attributes and paste quality were observed in selected tomato cvs. and maturities. In general, most of the attributes indicative of paste quality were more desirable at the less mature (e.g., pink) stage and declined with maturity. Statistical analysis suggests that there were significant differences in percentage of peeled tomatoes, peel index, and yields of whole peeled and diced tomatoes between two consecutive growing years.     

QUALITY OF SWEETPOTATO FLOUR DURING PROCESSING AND STORAGE

Sweetpotato flour can easily be promoted as a substitute for wheat flour in sweet baked products and can also be used for its high carotenoid content. However, the price of the sweetpotato flour must be competitive with wheat flour and be of good quality. This article defines and describes the different quality characteristics of sweetpotato flour. After an overview of the different steps and equipment used in the small-scale processing of sweetpotato flour, the influence of the different processing steps and storage on the quality characteristics are reviewed.     

EFFECT OF PROCESSING VARIABLES ON MICROBIAL QUALITY AND SHELF-LIFE OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT

The effects of cooking time, cooking method, season, and storage condition on the microbiological quality, sensory characteristics, and shelf-life of crabmeat were determined under commercial processing conditions. Microbial flora content of the meat was inversely proportional (p 0.05) to the cooking time in both total aerobic and anaerobic plate counts after 6 and 9 days at 2.2C during summer. Boiled cooked crabmeat showed higher microbial count (1–2 log cycle) and shorter shelf-lives than 10 and 12 min retort cooked meat. During summer, the shelf-life of the meat as determined by a sensory evaluation, was: 15.5 days at 0.0C; 12.5 days at 2.2C; and 8.5 days at 5.6C.     

EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS

Three types of carrageenan (K, I, K+I) × 4 levels (0, 0.25, 0.5 and 1.0%) were evaluated with a complete factorial design to characterize the effect of carrageenans on processing and quality characteristics of low-fat frankfurters (9% fat, 13% protein). l-Carrageenan at 0.5–1.0% level appeared to be more beneficial for the production of low-fat frankfurters. It reduced (P<0.05) the hardness of the skin and contributed to a softer (P<0.05) product and higher overall acceptability. Low-fat frankfurters (9% fat) manufactured with I-carrageenan (IC) or in combination with finely ground toasted bread (TB), isolated soy protein (ISP) and pork skin (PSK), were compared to high-fat (27% fat, 11% protein) and to low-fat (9% fat, 13% protein) control frankfurters prepared with 3.5% potato starch (PS), as well as with commercial frankfurters (25% fat, 11.6% protein, 4.5% starch). Frankfurters with IC had higher (P<0.05) moisture, softer (P<0.05) skin and the highest (P<0.05) separation of gelatin. However, textural properties and overall acceptability were similar (P>0.05) to commercial and high-fat control frankfurters. Addition of TB had no significant effect. Use of ISP and PSK improved (P<0.05) the water-binding capacity but negatively affected the overall acceptability of frankfurters.     

EVALUATION OF NUTRITIONAL QUALITY AND FOOD SAFETY OF SEAWEEDS OF INDIA

Indian seaweed species Enteromorpha linza, Enteromorpha prolifera, Ulva fasciata, Caulerpa taxifolia and Sargassum johnstonii from natural and cultivated populations were evaluated for food safety and nutritional quality. Among the above seaweeds , Enteromorpha prolifera showed the highest caloric value and protein content, while these values were lowest in Sargassum johnstonii species of natural habitat. The lipid content was maximum in cultivated seaweeds of E. linza and U. fasciata species. Crude fiber varied within a narrow range in all the seaweeds analyzed. Protein efficiency ratio (PER) studies conducted with E. linza and U. fasciata showed low PER values compared to control rats fed on casein as source of protein. Acute oral feeding of seaweeds E. linza, U. fasciata, C. taxifolia and S. johnstonii and subacute oral feeding of E. linza for 12 weeks did not produce any toxic effects on male and female rats .     

EVALUATION OF MALT QUALITY

To achieve an effective Quality Assurance in production suitable for computerisation, it is essential to determine the evaluation of the malt quality and to provide it with a simple code. The meaning given to the term ‘malt quality’ must be fully understood so that the relevant weighing factors can be assigned to the various analysis parameters. Thus, the choice of the type of evaluation system is essential for stating the quality of the malt (i.e., the composition of the various analysis parameters) by means of a simple code.     

黑芝麻糊的加工技术及质量控制

介绍以黑芝麻为主要原料，经烘炒、磨粉后与面粉、糖、水调配、烘烤成的基料混合搅拌而成的功能性食品黑芝麻糊的加工工艺，并在生产加工中实施HACCP系统监控。     

FORMULATION AND QUALITY EVALUATION OF REDUCED SUGAR AND REDUCED CALORIE KAZANDIBI

The production of kazandibi which is a milk pudding type of dessert for dietetic purposes was performed and the effects of various food additives on energy value, sensory and chemical components were investigated. A guar gum+xanthan gum (2.8+1.2) mixture besides rice milk and rice flour increased the textural quality whereas the artificial sweeteners aspartame+acesulfame K (0.25+0.25) together with small amounts of xylitol and fructose were effective in providing sufficient sweetness. Milk+cream aromas (1.5+0.3 and 1.5 + 0.5) had statistically significant (p < 0.05) effects in increasing flavor acceptability. The samples had higher protein contents (5%) and lower energy values (83kcal/100 g) than those of standard kazandibi and can be used both for diabetic and dietetic purposes.