MOLD INHIBITION IN TORTILLA BY DIMETHYL FUMARATE

Nine batches of tortilla containing 0, 0.05, 0.1., 0.2 and 0.4 g of calcium propionate or dimethyl fumarate per 100 g corn flour were prepared. The tortillas were individually packaged in polyethylene bags, stored at room temperature and observed daily for visible signs of mold growth. Samples from each batch were also subjected to the determination of moisture and water activity. The mold-free shelf-lives of tortillas containing calcium propionate ranged from 2–5 days and those of tortillas containing dimethyl fumarate ranged from 2–11 days.     

以油脚为原料制取精油酸

本文提出了以油脚为原料,经催化皂化和常压催化酸解,再经间歇精馏制取精油酸的新工艺。应用此工艺制得的产品,各项指标均达到精油酸标准。     

调配型西瓜乳饮料的研制

将西瓜汁、奶粉、柠檬酸、稳定剂、蔗糖等原料进行勾兑,制成口感适宜、西瓜香味与乳香味协调、风味独特、营养丰富的乳饮料,并通过单因素试验和正交试验筛选出最佳配方.制备该饮料的最佳配方为:西瓜汁添加量50%,蔗糖添加量9%,CMC-Na添加量0.4%,柠檬酸添加量0.3%.     

苦菜挂面的研制

将苦莱浆添加到挂面中，可使挂面色泽诱人，营养价值提高，达到食疗同源的营养保健效果。     

用植物油制取化工产品的新方法

介绍了以植物油为原料，用生物酶作催化剂来制取3种油脂化工产品的新方法。     

利用下脚料加工鱿鱼肠

以水产品下脚料鱿鱼和猪瘦肉为材料,制作海鲜鱿鱼肠,并进行一些指标评价.通过分析得出鱿鱼肠生产的最佳工艺条件为:猪瘦肉50kg,鱿鱼下脚料50kg,冰20%,淀粉20%,盐2%,脂肪10%,大蒜0.2%,味精0.5%,糖1%,洋葱1%.     

DIRECT VAT INOCULATION OF MILK WITH FREEZE-DRIED STARTERS FOR MAKING CHEDDAR CHEESE

The introduction of cheese starter developed by Vitex, Paris, France, in concentrated, freeze-dried form for direct inoculation of milk in the cheesemaking vat offers considerable advantages and the performance of some ICF starters (Inoculum pour Cuve de Fabrication) for making Cheddar is reported. Conditions regarding level of inocula and processing temperatures to establish satisfactory curd making in an acceptable making time are described and numbers of starter bacteria in the milk and in the curd at pressing and the pattern of acidity development during processing are shown to be very similar to those in standard control Cheddar cheesemaking with liquid starter cultures. No apparent lag-phase was observed in the production of acidity by these freeze-dried starters. Chemical analysis and official grading of the cheeses showed them to be of good quality.     

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

Two ways of improving durum wheat bread-making quality were evaluated.
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.

PRACTICAL APPLICATIONS

One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work.     

CHARACTERISTICS OF FRANKFURTERS WITH DIFFERENT COOKING PARAMETERS

The purpose of this study was to evaluate the effects of different reheating methods (steeping, broiling, or microwaving) and end-point reheating temperatures (66C, 77C, or 88C) on the physical and sensory characteristics of frankfurters. Instron hardness, shear force, sensory hardness, and saltiness scores increased and juiciness scores decreased with additional reheating temperature when frankfurters were microwaved or broiled. Frankfurter density decreased with higher ultimate temperature which was attributed to additional gas volume. Expressible moisture increased with a higher ultimate temperature when frankfurters were steeped. Free water was the highest at 77C. Neither cooking procedure nor ultimate temperature influenced protein denaturation as determined by gel electrophoresis and enzymatic digestion.     

COMPARISON OF THE MALT CHARACTERISTICS OF TRADITIONAL AND IMPROVED VARIETIES OF SORGHUM VULGARE FROM GHANA

The malt characteristics of six agronomically improved varieties of sorghum in Ghana were compared to traditionally grown local varieties. The diastatic activities of the traditional varieties were found to be better than the improved breeds. The Improved breed, Kadaga, produced extract yields comparable to the traditional varieties. Free amino nitrogen content of Nagawhite worts were also comparable to those of the traditional varieties. The malt characteristics of all the varieties tested varied remarkably, but none of the improved breeds was found to be better than the traditional varieties in terms of their potential in brewing.     

CHARACTERIZATION OF MASA AND LOW-MOISTURE CORN TORTILLA USING STRESS RELAXATION METHODS

The stress relaxation technique successfully detected changes in masa due to differences in initial moisture content and resting conditions (time and packaging). Changes in softness of corn tortillas was evaluated (fresh to stale) using the stress relaxation technique in uniaxial tension, and bending-tension. Stiffness and energy dissipated were the best tortilla texture indicators. High correlation was observed between the total energy dissipated for fresh corn masa and the stiffness of fresh corn tortilla tested under tension mode. A mathematical model was built to estimate the stiffness of fresh corn tortilla using fresh masa characteristics. Stress relaxation under uniaxial tension showed good correlation with the scores from the subjective rollability method.