CHANGES OF SUGAR PROFILES IN CANNED CLINGSTONE PEACHES

The effect of post-canning storage on sugar profiles in canned clingstone peaches (Primus persica var. ‘Halford’) sweetened with various combinations of sucrose, 62 D. E. corn syrup and 42% high fructose corn syrup was investigated. The sugars in the peach syrups were monitored at 1, 20 and 30° C after storage for 0, 6, 9 and 12 months. The individual sugars in the peach syrups were separated and analyzed by high pressure liquid chromatography (HPLC). Storage of the canned peaches at 30° C resulted in a rapid decrease in sucrose and a simultaneous increase in fructose and glucose. The hydrolysis of sucrose was successively slower at 20 and 1°C. It was observed that the sugar profiles were also dependent on the initial concentration of the sugar components, time of storage and acidity of the canned peaches. The concentration of maltose showed great fluctuation during storage. The rapid loss in quality acceptance of canned clingstone peaches at high storage temperature was explained by the changes in sugar profiles and the accompanying undesirable chemical and physical changes.     

Comparison of Ferric Glycinate to Ferrous Sulfate in Model Infant Formulas: Kinetics of TBA, Lysine and Methionine Changes

Ferric glycinate prooxidant properties were compared with those of ferrous sulfate in a powdered casein-based infant formula. About 60 ppm of either source were added to experimental formulas, and supplemented formulas stored at 20, 37 or 45°C for 7–12 months. The samples were assayed periodically during storage for methionine and available lysine losses, and malonaldehyde formation. Deterioration rate constants for the ferric glycinate-fortified formula dropped to 60–75% of those for the ferrous sulfate-fortified formula. Activation energy values obtained for the glycinate iron source were 15–20% higher than those for ferrous sulfate. Thus, iron had lower prooxidative properties when added to this infant formula as ferric glycinate than when present as ferrous sulfate:     

EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRUP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE

SUMMARY— Apple sauces were made from Gravenstein apples under normal commercial processing conditions, using pure sucrose and combinations of sucrose and 62 D.E. corn syrup as sweeteners. Products were tested for storage stability of 68 and 86°F. Undesirable chemical and physical changes occurred rapidly at 86°F as indicated by the increase of hydroxymethyl furfural, darkening of serum color, decrease in consistency and increased can corrosion. This was accompanied by lower organoleptic color and ffavor scores. It appeared that the quality and storage stability of apple sauce were influenced more by higher storage temperatures and longer storage duration than by the type of sweeteners used in making the apple sauce. For a longer shelf fife and better quality retention, canned apple sauce should be stored at 68° F or lower. Results of this investigation indicate that corn syrup can be used lo replace 25% of the added sucrose in processing apple sauce.     

A Computer-Assisted Method for Evaluating Ingredient Substitution in Ice Cream Formulations

Development of a computer-based system to evaluate the effect of ingredient substitution in ice cream mix on product quality and freezing requirements is described. This computer program evaluates the effect of whey powder substitution for milk solids-not-fat and three sugar systems on freezing point, viscosity, and freezing time of ice cream mix. To help to evaluate potential product quality, it is also possible to predict percent unfrozen water at different storage temperatures that might be expected for the frozen ice cream. Three sugar systems evaluated are: 100% sucrose, 70% sucrose plus 30% 36 dextrose equivalent corn syrup solids and 50% 36 dextrose equivalent corn syrup solids plus 50% 55 high-fructose corn syrup.     

Comparison of Ferric Glycinate to Ferrous Sulfate in Model Infant Formulas: Kinetics of Vitamin Losses

Ferric glycinate prooxidant properties were compared with those of ferrous sulfate in a powdered casein-based infant formula. About 60 ppm of either iron source were added separately to the experimental formula. Fortified formulas were then stored at 20°C, 37°C or 45°C for 12, 9 or 7 months, respectively. The samples were assayed periodically during storage for vitamins A, E, B₁, B₂ and C evaluation. Ferric glycinate fortification yielded a 30-50% deterioration of the rate constant values of those obtained for ferrous sulfate addition. A 10-30% increase in activation energy values was also observed when ferric glycinate replaced ferrous sulfate as iron source. Results demonstrated lower prooxidant properties of iron when added to this infant formula as ferric glycinate than when ferrous sulfate was present.     

EVALUATION OF MONOSACCHARIDES, DISACCHARIDES AND CORN SYRUPS AS DISPERSANTS FOR HEAT-PROCESSED DRIED SOY MILK PROTEINS

ABSTRACT— Addition of carbohydrates such as dextrose, sucrose or corn syrups to heat-treated soy milk before drying significantly improved the redispersibilities of the resultant dried products, reaching about 100% at 1.0–1.5 times as much sugar as soy milk solids. Among carbohydrates tested, corn syrups, expecially those enzyme-converted in the region of 48.5 D.E., seemed to be suitable materials because of high dispersant efficiency, moderate sweetness and easier drying. One possible reason for the dispersant effects of sugars is suggested to be a physical separation of soy protein molecules. Effects of corn syrups upon the spray-drying of soy milk also are discussed.     

Effect of iron fortification on microstructural,textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments

In this study, we manufactured 3 types of caprine milk Cheddar cheese: a control cheese (unfortified) and 2 iron-fortified cheeses, one of which used regular ferrous sulfate (RFS) and the other used large microencapsulated ferrous sulfate (LMFS). We then compared the iron recovery rates and the microstructural, textural, and sensory properties of the 3 cheeses under different storage conditions (temperature and duration). Compositional analysis included fat, protein, ash, and moisture contents. The RFS (FeSO₄·7H₂O) and LMFS (with 700- to 800-μm large particle ferrous sulfate encapsulated in nonhydrogenated vegetable fat) were added to cheese curds after whey draining and were thoroughly mixed before hooping and pressing the cheese. Three batches of each type of goat cheese were stored at 2 temperatures (4°C and ?18°C) for 0, 2, and 4 mo. We analyzed the microstructure of cheese using scanning electron microscopy and image analysis software. A sensory panel (n = 8) evaluated flavors and overall acceptability of cheeses using a 10-point intensity score. Results showed that the control, RFS, and LMFS cheeses contained 0.0162, 0.822, and 0.932 mg of Fe/g of cheese, respectively, with substantially higher iron levels in both fortified cheeses. The iron recovery rates of RFS and LMFS were 71.9 and 73.5%, respectively. Protein, fat, and ash contents (%) of RFS and LMFS cheeses were higher than those of the control. Scanning electron microscopy analyses revealed that LMFS cheese contained smaller and more elongated sharp-edged iron particles, whereas RFS cheese had larger-perimeter rectangular iron crystals. Iron-fortified cheeses generally had higher hardness and gumminess scores than the control cheese. The higher hardness in iron-fortified cheeses compared with the control may be attributed to proteolysis of the protein matrix and its binding with iron crystals during storage. Control cheese had higher sensory scores than the 2 iron-fortified cheeses, and LMFS cheese had the lowest scores for all tested sensory properties.     

Effect of Sweeteners on Major Volatile Compounds and Flavor of Yogurt

This study was conducted to determine the effect of sweeteners on the acceptability of low fat plain and Swissstyle yogurt. The Swiss-Style yogurt was manufactured by addition of commercial blueberry or strawberry fruit flavorings to sweetended yogurt. Sweeteners were sucrose and 42, 55, and 90% high fructose corn syrups. Sweeteners were used at the rate of 4% by weight as a sucrose: corn sweetener (1:1) combination and as a single source of sweetener.Product evaluations were conducted during incubation and after storage at 4 and 10°C for 0, 12, and 24 d. Analyses included acid development during incubation, microbiological changes, viscosity, volatile flavor components (gas chromatography with headspace sampling), and expert sensory evaluation.Sucrose (100% of sweetener) significantly (P<.001) increased viscosity. The 90% high fructose corn syrup products appeared to stimulate growth of lactobacilli. The 42% syrup (100% of sweetener) was significantly (P<.001) less sweet than the others. Acetaldehyde decreased significantly (P<.001) during storage and diacetyl increased significantly (P<.05). Yogurt manufactured with 90% high fructose corn syrups was preferred over all other types.     

Combating iodine and iron deficiencies through the double fortification of fish sauce,mixed fish sauce,and salt brine

Two iodine and seven iron compounds were tested for use in the fortification of pure fish sauce, mixed fish sauce, and salt brine for cooking as a means to combat iodine and iron deficiencies. Ferrous sulfate, sodium iron ethylenediaminetetraacetic acid, ferric ammonium citrate, and ferrous lactate were combined with potassium iodide with no effect on sensory quality. Product shelf-life testing revealed that no iron or iodine losses occurred during a three-month storage period. Although the color of most products darkened, the color was not significantly different from that of nonfortified products after two to three months. Sensory home-use tests revealed that the fortified products were acceptable to highly acceptable, with only 1.2% to 8.2% of the dishes cooked using the fortified products being reported as discolored. The cost of fortification was minimal, at 0.13 to 2.73 baht per bottle (750 ml) (42 baht = US$1). Consequently, these products show a potential for inclusion in national programs for the prevention of micronutrient deficiencies in Asian countries where fish sauce and its products are routinely consumed.     

Effects of Storage on the Bioavailability and Chemistry of Iron Powders in a Heat-Processed Liquid Milk-Based Product

Relative Biological Value (RBV) was determined by hemoglobin repletion after 6 and 12 mo storage of a canned milk-based product which contained 25% U.S. RDA for iron from either ferric orthophosphate (FOP), electrolytic iron (EI), or carbonyl iron (CI). RBV's for the two elemental iron sources were comparable to the RBV of ferrous sulfate and were significantly greater (P <0.01) than the RBV for FOP after each storage period. Significant differences in RBV's for a given iron source were not observed between the two storage periods. A markedly greater percentage of iron from CI and EI than from FOP was solubilized and found in the ferrous form.     

Corn Syrup Oligosaccharide Effects on Sucrose Crystallization

The components of corn syrup (oligosaccharides with different degrees of polymerization) have long been hypothesized to have different effects on sucrose crystallization. Corn syrups were fractionated to produce four fractions, each containing a different range of oligosaccharides. Each fraction decreased the solubility concentration of sucrose to the same extent as the original corn syrup, except for the lowest DP fraction which caused a lower sucrose solubility in water. Each fraction also reduced the growth rate of sucrose crystals compared to the pure system. How ever, at equivalent molar levels, all corn syrup fractions had the same effects on reducing crystal growth.     

Development and Evaluation of Iron-fortified Extruded Rice Grains

ABSTRACT: Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were <3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.     

STORAGE STABILITY OF CSM: INCREASING FAT TO 6% IN CORN-SOY-MILK BLENDS

SUMMARY —CSM is a high-protein food supplement for infants and preschool children; it consists of partially gelatinized corn meal, toasted soy flour and nonfat dry milk and is fortified with vitamins and minerals. The original CSM formulation contained only 2% fat. Storage stability characteristics were determined for CSM blends containing as much as 6% fat. The fat sources tested were corn germ, full-fat soy flour, refined soybean oil, expeller crude corn oil and a combination of high-fat corn meal with full-fat soy flour. Tests for changes in flavor, free fatty acids, peroxide values and available lysine were made on blends stored at 120°F for 56 days, 100°F for 6 months and 77°F for 1 year. Higher fat content was associated with improved palatability. Flavor scores declined at about the same rate under all test conditions. In experimental blends containing crude corn oil, palatability varied with the particular sample tested. One sample of crude corn oil was satisfactory while another caused off-flavors in the blends.     

Use of the Rapid-Visco-Analyzer to Measure Starch Pasting Properties. Part I: Effect of Sugars

The Rapid Visco-Analyzer (RVA) was used to measure the effects of dextrose, sucrose, corn syrup solids and polydextrose on maize, tapioca and wheat starch pasting properties. The addition of 1 part sugar: 1 part starch tended to decrease peak viscosity, whereas peak viscosity increased at higher sugar concentrations (up to 4 parts sugar: 1 part starch). Time to onset of viscosity increase and time to peak viscosity increased as sugar concentrations increased. Dextrose, sucrose and corn syrup solids increased the maximum setback viscosity, of the starches, but polydextrose reduced setback viscosity. As the molecular weights of the sugars increased, the effects generally increased for maize and tapioca starches but not for wheat starch. Pasting property parameters measured in the RVA concurred with data obtained using other viscometers or by other techniques previously reported. The RVA is useful as an alternative tool for studying starch pasting properties and the effects of food ingredients on starch performance.     

Corn Sweeteners in Ham Formulas

Corn sweeteners were compared with sucrose in cure formulas for hams. Thirty-six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty-two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.     

Lactose hydrolysis in acid whey with subsequent glucose isomerisation

The disposal of whey is a problem because of its high biological oxygen demand. Of the 1.8 × 10¹⁰ kg produced annually in the USA, only about half has any food or feed application (Jelen 1983). One possible approach to acid whey utilisation is the removal of the proteins either by ultrafiltration or by thermal precipitation, hydrolysis of lactose with soluble β-galactosidase (lactase, EC 3.2.1.23) and subsequent isomerisation of the glucose to fructose by the action of immobilised glucose isomerase (EC 5.3.1.5). The resulting syrup is composed of glucose, fructose and galactose plus small amounts of unhydrolysed lactose and other oligosaccharides. The syrup was found to have a predominantly sweet and slightly salty taste. Recently sucrose has been replaced in many foods by high fructose corn syrup produced by the action of glucose isomerase on glucose syrups from corn starch hydrolysates (Bucke 1981). The whey syrup also has potential as a sucrose substitute.     

Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability

BACKGROUND: Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unattractive to policymakers and industry. OBJECTIVE: We evaluated the feasibility of using more economical iron sources for iron fortification, with soy sauce of various types and grades used as a vehicle. METHODS: Seven iron sources were tested for their feasibility for fortification of four types of soy sauce: naturally fermented in the traditional style, naturally fermented according to large-scale industrial formulas 1 and 5, and chemically hydrolyzed at 5 mg per serving (15 mL, per Thailand's food labeling regulations). Either citric acid or sodium citrate was added at 0.1% as a chelator. RESULTS: Five iron sources--ferrous sulfate, NaFeEDTA, ferric ammonium citrate, ferrous lactate, and ferrous gluconate--did not significantly affect the sensory qualities of the product over a period of 3 months (p > .05). Ferrous fumarate and ferrous bisglycinate caused unacceptable precipitation. Less than 3% of 260 and 306 commonly cooked foods out of 871 and 772 preparations using soy sauces fortified with NaFeEDTA and ferrous sulfate, respectively, were found to be different from normal with regard to sensory qualities. The cost of fortification was US 0.22 cents to US 3.28 cents per bottle (700 mL). CONCLUSIONS: Both naturally fermented and chemically hydrolyzed soy sauces could be fortified with all five iron sources. Ferrous sulfate is the most appropriate source because of its low cost and acceptable sensory characteristics. Soy sauce is a promising vehicle for iron fortification, however, the bioavailability of iron in the products examined here needs to be evaluated under normal use conditions.     

Physico‐chemical and technological studies on sugar beet roots

The morphological and chemical characteristics of ten varieties of sugar beet roots were evaluated during the season of 1996–1997. The best morphological characteristics were found in Top, Ito and Pamela varieties. The highest expected technological yield of sugar was found in Pamela and Top. The chemical constituents of different varieties of sugar‐beet roots showed significant differences. The suitability of sugar beet juice for preparing beet syrup as a new product was also evaluated and compared with sugar cane syrup. Purified beet‐syrups concentrated under vacuum or under atmospheric pressure showed more stability during storage than sugar cane syrup. The effect of storage conditions (at cold storage and at room temperature) and packaging materials (glass and polyethylene high‐density bottles) on properties of beet‐syrup and sugar cane syrup were also studied.     

Casein micelles as a vehicle for iron fortification of foods

Casein micelles were loaded with iron to create a dispersible delivery format for insoluble iron by exposing milk at chilled temperatures to a high concentration of soluble iron (up to 20 mmol kg⁻¹ ferrous and ferric chloride). The loading was maximised by applying a pH-cycle to the fortified milk by means of carbonation. Upon acidification of fortified milk, no release of iron was observed, except at the highest concentration. Changes in the buffering capacity as a function of pH confirmed the formation of colloidal iron phosphates. Overall, most properties of the micelles did not change: hydration, protein distribution between soluble and colloidal phase remained constant, but zeta potential decreased slightly and curd formation upon renneting became much slower. The renneting behaviour could be improved by carbonation or storage at 30 °C for a day. Iron-fortified milk samples were stable under heating, except when fortification was achieved by means of 20 mmol kg⁻¹ ferric chloride. The most obvious difference of iron-fortified milk is its appearance: samples fortified with ferrous chloride were darker than control, whereas samples fortified with ferric chloride were more red/yellow.