Vitamin A degradation and light-oxidized flavor defects in milk

To determine the effects of light exposure on vitamin A degradation and on light-oxidized flavor development, samples of whole, reduced fat, and nonfat milk were exposed to fluorescent light (either 1000 or 2000 lx) at time intervals of 2, 4, 8, or 16 h. Measurable vitamin A losses occurred at 2, 4, and 16 h at 2000 lx for nonfat, reduced fat and whole milk, respectively. Moderate light-oxidized flavors were detected after 4 h of light exposure (2000 lx) in the whole and reduced fat milk and after 8 h in nonfat milk. The different types of milk show a significant difference in relative flavor scores. By 16 h at 2000 lx, relative light-oxidized flavor development was lower in nonfat milk than in whole or reduced fat milk. The presence of milk fat appears to protect against vitamin A degradation in fluid products, but adversely affects the flavor quality of milk after exposure to light. In summary, these findings demonstrate that even a brief, moderate light exposure (2 h; 2000 lx) can reduce the nutritional value and flavor quality of fluid milk products.     

PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE1

The goal of this study was to investigate changes in physicochemical, microbiological, and sensory properties of flavored soymilk under refrigeration storage. The soymilk contained 85.7% moisture, 10.5% carbohydrates+ash, 2.2%protein, and 1.6% fat. Sensory analysis showed that chocolate and almond flavorings improved the aroma ofsoymilks (P < 0.05). Addition of gum partially masked the beany flavor and off‐flavor. All the soymilks had less than 10 CFU/mL of total aerobic, coliform, and E. coli counts. After one month's storage, TBARS decreased by about 20% (P < 0.05). All soymilk samples exhibited a pseudoplastic flow, and addition of 0.05% iota‐carrageenan increased their viscosity and shear stress (P < 0.05). Overall, flavored soymilks had improved desirable attributes and reduced undesirable characteristics over plain soymilk, and all were stable for one month at refrigeration condition.     

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Beef strip loins (n=36) were enhanced with a sodium phosphate plus salt solution (PS); or with a calcium lactate solution (Ca) plus 1% or 2% beef broth (Br) plus natural flavoring (N) containing rosemary extract; or with 1% or 2% kappa carrageenan (Cr) plus N to determine effects of ingredients on color life, water-binding ability, and palatability traits. Enhancement with PS resulted in higher pH, higher pumped yields, greater water-binding ability, and higher tenderness and juiciness scores than enhancement with Ca (all p<0.05). Enhancement with Ca resulted in less color deterioration, less metmyoglobin discoloration, higher L (?), a (?), and b (?) values, higher beef flavor intensity scores and lower off-flavor scores than enhancement with PS (all p<0.05). Warner-Bratzler shear values did not differ among treatments. Steaks enhanced with Br had less color deterioration, less metmyoglobin discoloration, and higher L (?) values than those enhanced with Cr (all p<0.05). Pumped yields were not different between loins enhanced with Br or Cr. The N flavoring containing rosemary extract decreased (p<0.05) discoloration. Enhancing beef longissimus with PS increased water-binding capacity and sensory tenderness traits, but reduced color stability and increased off-flavors, whereas Ca preserved color stability and enhanced flavor at the expense of pumped yields. The use of Br or Cr had no influence on tenderness or palatability traits.     

An investigation on the appropriateness of chocolate to match tea and coffee

The aim of this study was to provide some recommendations for selecting a befitting tea and coffee to match chocolate with different cocoa contents. Three coffee samples (chocolate flavored, vanilla flavored and unflavored coffee), four tea samples (black tea, green tea, vanilla flavored tea and citrus flavored tea) and three chocolates (30%, 70%, and 99% cocoa) were hedonically rated by eighty regular chocolate consumers. The beverages were then paired with each chocolate, and the consumers were asked to indicate the hedonic liking of the resulting pairings, and to indicate whether the chocolate or beverage flavor dominated the pairing flavor. This study showed that liking of chocolate and coffee pairings and chocolate and tea pairings significantly varied (p < 0.001) across samples. Consumers preferred pairings with 30% cocoa and 70% cocoa chocolate to pairings with 99% cocoa chocolate. Overall, coffee is significantly (p < 0.001) preferred to tea as a chocolate partner.Chocolate and beverage pairing liking was biased by the liking of the beverage tasted alone, the liking of chocolate tasted alone, beverage type, chocolate type and the level of flavor match between chocolate and tea or coffee in a given pairing. When chocolate and beverage flavor balanced out in a given pairing, chocolate and coffee/tea pairings were significantly preferred by the consumers. A significant decrease in acceptance was observed when beverage or chocolate flavor dominated the flavor of the pairing, much more so when the chocolate flavor dominated the pairing flavor. However consumers don't enjoy any preferred chocolate with any preferred tea or coffee because some flavors match better than do others. Indeed, consumers formulate their hedonic responses taking into consideration what flavors go well together more than they rely exclusively on their hedonic judgments of the chocolates, the teas, and the coffees tasted alone.     

SHELF-LIFE EVALUATIONS OF LIQUID FOODS TREATED BY PILOT PLANT PULSED ELECTRIC FIELD SYSTEM

There is a pressing need to validate the shelf-life extension of Pulsed Electric Field (PEF) treated foods. This study was designed to evaluate the shelf-lives of cranberry juice and chocolate milk as a function of PEF and the interaction of PEF+heat treatments. Cranberry juice was exposed to PEF and PEF+heat (60C), and chocolate milk to PEF+heat (105 and 112C). Microbial analysis and color measurement were performed on untreated and treated cranberry juice and chocolate milk aseptically packaged and stored at 4, 22, and 37 C for 197 and 119 days, respectively. Microbial analysis of cranberry juices demonstrated that the shelf-life of PEF and PEF+heat treated juices stored at 22 and 37 C increased significantly during 197 days (p<0.05). The shelf-life of chocolate milk treated by PEF+105C and PEF+112C increased significantly at all storage temperatures (p<0.05). The PEF nor PEF+heat treatments did not result in any significant differences in color retention of either cranberry juice or chocolate milk (p>0.05). This study presented that PEF and PEF+heat treatments were very effective to increase shelf-lives of cranberry juice and chocolate milk.     

EFFECT OF PARTICLE SIZE ON THE QUALITY OF PEANUT PASTES

A spread made from light colored, bland peanut paste flavored with cheese, meat, fruit or chocolate would enhance the probability of increased utilization of peanuts. The effect of particle size on quality of pastes prepared from whole peanut kernels subjected to water extraction (WE) and chopping was determined. Results indicated that the paste prepared from coarsely or moderately chopped peanuts was found to be light in color and have the lowest flavor intensity scores. Paste prepared from finely chopped peanuts had the darkest color among all treatments.     

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

ABSTRACT:  Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all visible Rb excitation wavelengths; all treatments blocked UV Rb excitation wavelengths) was exposed to fluorescent lighting at 4 °C for up to 21 d and evaluated for light-oxidized flavor. Controls consisted of bottles with no overwrap (light-exposed treatment; represents the light barrier properties of the glass packaging) and bottles overwrapped with aluminum foil (light-protected treatment). A balanced incomplete block multi-sample difference test, using a ranking system and a trained panel, was used for evaluation of light oxidation flavor intensity. Volatiles were evaluated by gas chromatography and Rb degradation was evaluated by fluorescence spectroscopy. Packaging overwraps limited production of light oxidation flavor over time but not to the same degree as the complete light block. Blocking all visible and UV Rb excitation wavelengths reduced light oxidation flavor better than blocking only a single visible excitation wavelength plus all UV excitation wavelengths. Rb degraded over time in all treatments except the light-protected control treatment and only minor differences in the amount of degradation among treatments was observed. Hexanal production was significantly higher in the light-exposed control treatment compared to the light-protected control treatment from day 7; it was only sporadically significantly higher in the 570 nm and 400 nm block treatments. Pentanal, heptanal, and an unidentified volatile compound also increased in concentration over time, but there were no significant differences in concentration among the packaging overwrap treatments for these compounds.     

Quality of Retail Florida-Packed Frozen Concentrated Orange Juice as Determined by Consumers and Physical and Chemical Analyses

Six commercial Florida-packed frozen concentrated orange juice samples drawn from the U.S. retail market on a monthly basis for 1 yr were evaluated for sensory attributes, color (by colorimeter), Brix, acid, and bottom pulp. Consumers rated flavor “like moderately” on a 9-point hedonic scale for every sample. The degree of sweetness and tartness of samples was “just right;” bitterness was somewhat excessive and color was somewhat too light (P < 0.05). Generally, as the °Brix to % acid ratio increased, the flavor improved, and the closer to “just right” was the degree of sweetness, tartness, and bitterness. A significant amount of bitterness was perceived as tartness or lack of sweetness (P < 0.01). Plant-to-plant variation was found in ratings of flavor and colorimeter color and °Brix to % acid ratios.     

彩色花生巧克力豆加工工艺技术及设备

本文介绍了制作花生巧克力所需设备以及设备的基本工作原理、构造和使用方法;探讨了彩色巧克力豆制作过程的工艺条件和配方。采用巧克力花生豆成套设备,以花生为芯料,可可粉、可可脂、糖粉、卵磷脂、色素和抛光剂按一定的比例,可制作出来色泽光亮、营养丰富、风味独特的花生巧克力豆。     

货架陈列期间光照处理对鲜切青椒品质的影响

为研究白光、红光、蓝光、绿光光照以及避光处理对鲜切青椒（Capsicum annuum L.）品质的影响,将鲜切青椒在货架陈列期用不同光照处理,贮藏5 d后,比较鲜切青椒质量损失率、颜色、相对电导率、丙二醛含量和风味的差异。结果发现：在各光照处理组中,绿光处理组鲜切青椒的质量损失率最低,为3.75%,且该处理对可溶性固形物质量分数、果实水渍化损伤程度、果实颜色变化的影响均较小,与新鲜样品相比,其色差仅为3.22,显著低于白光处理组（P＜0.05）;并且与白光处理组相比,绿光处理对鲜切青椒的风味没有显著影响（P＞0.05）。因此,绿光处理有助于维持鲜切青椒在货架陈列期的品质。     

Influence of packaging information on consumer liking of chocolate milk

Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n = 250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.     

Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.     

Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling

The two way (tumbling time × rigor condition) interaction was significant (p<0.05) for yield with tumbling producing a greater variation in yield in pre-than post-rigor muscle. Utilizing the tumbling treatment increased salt soluble proteins (p<0.01), binding strength (p<0.01), cohesiveness (p<0.01), water-holding capacity (p<0.01), Instron tenderness (p<0.01) and a more even distribution of both salt (p<0.01) and sodium nitrite (p<0.01). Pre-rigor muscle treatment improved ham flavor (p<0.05), juiciness (p<0.05) and reflectance of product color at 570 nm (p<0.05) and 650 nm (p<0.06) when compared to the post-rigor muscle. Electrical stimulation (500 volts) did not alter the quality of canned pork.     

Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color

Relationships between 2 instrumental and 2 sensory methods for cookie color assessment were determined. For sensory tests, panelists (n = 8 to 10) compared color of cookies (3 formulations × 2 cookie types) to equidistant physical color references in a light booth and to digital color references in a sensory workstation using unstructured line scales. For instrumental methods, the CIELAB color model and hue angle were determined with a spectrophotometer and with graphics software using digital camera images. Analysis of variance (ANOVA) and post‐hoc comparisons verified differences (P < 0.05) among formulations within type by all methods. Except for b* values of chocolate chip cookies, the potential of all color assessment methods were validated by strong linear relationships (r > 0.94; P < 0.001).