QUALITY OF ALFALFA SPROUTS GROWN FROM IRRADIATED SEEDS1

Abstract Sprouts grown from nonirradiated alfalfa seeds and those irradiated at 1, 2, and 3 kGy were stored at 7C for 21 days. Sprout quality was measured initially and after 21 days storage. Compared with nonirradiated controls, sprouts grown from irradiated seeds had an increased vitamin C content and antioxidant activity measured by the ferric reducing antioxidant power (FRAP) assay both initially and after 21 days. The vitamin C, chlorophyll and carotenoid contents as well as antioxidant activity all decreased during storage. Levels of chlorophyll and carotenoid were similar in sprouts grown from irradiated and nonirradiated seeds both initially and after storage. Sprouts from irradiated seeds also had short roots compared with those from nonirradiated seeds.     

CHEMICAL COMPOSITION OF THE SEED OF SUNFLOWER HYBRIDS AND OPEN POLLINATED VARIETIES

SUMMARY— The seed of high oil hybrids and open pollinated sunflower varieties from experimental plantings at nine locations in six southern states in 1969 was analyzed for moisture, crude protein, total oil and fatty acid composition. Total oil content ranged from 28.8–44.7% with an average of 35.3% for hybrid varieties and 39.5% for open pollinated varieties. The crude protein ranged from 16.9–25.1%. All the introductions mere relatively low in palmitic and stearic acids. Small amounts of palmitoleic, linolenic, arachidic, behenic and lignoceric acids were present in all samples. Oleic acid ranged from 33.4–62.7% and linoleic acid from 27.3–54.2%. The average oleic and linoleic acid content of the open pollinated varieties at the nine locations was 46.6 and 41.6%, respectively, as compared to 49.4 and 39.6% for the hybrids. The linoleic acid content of sunflower oil varied inversely with temperature during development of the seed. The oil of the sunflowers grown at the warmer locations and at the lower latitudes had a lower linoleic acid content than of those grown at somewhat cooler locations and higher latitudes.     

提高蔬菜罐头质量的技术研究

本文对蔬菜罐头生产中其成品硬脆度、色、香、味及营养素的损失等问题进行了分析研究,提出了切实可行的解决办法。     

OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDS

Sesame oil was prepared from raw and processed seeds. Processing conditions were roasting at 200C for 20 min, steaming at 100C for 20 min, roasting at 200C for 15 min + steaming for 7 min and microwaving at 2450 MHz for 15 min. Oxidative stability of the resultant hexane-extracted oils was determined during storage under Schaal oven test conditions at 65C for up to 35 days. Methods employed included determination of fatty acid composition, iodine value (IV), peroxide value (PV), conjugated dienes (CD), para-ansidine value (p-AV) and 2-thiobarbituric acid (TBA) value. The oils from raw and roasted-steamed seeds had better oxidative stability than other processed oils. In addition, nuclear magnetic resonance (NMR) spectroscopy was used to evaluate the extent of oxidation of sesame oils by measuring the relative changes of aliphatic to olefinic (R_ao) and aliphatic to diallylmethylene (R_ad) protons of the oils. A gradual increase in the (R_ao) and (R_ad) values was observed during the entire storage period.     

超声波处理提取葵花籽油的研究

研究了超声波强度,处理时间,溶剂用量,提取次数对葵花籽油提取率的影响,得出最佳提取参数为:超声波强度为200KW/m2,处理15min,样品与溶剂比(g押mL)1:7,提取2次,提取效果理想。     

ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX

The dried calyx of Hibiscus sabdariffa (Roselle) from different varieties, roselle purple dark red, roselle light red, roselle bright red and roselle deep red, was processed into a nonalcoholic drink known as “zobo” in Nigeria. The zobo drinks were prepared into two concentrations each, 2 and 15%, respectively, from each variety. The physicochemical parameters of the zobo drinks at different concentrations were determined. There was significant difference in the values for pH and vitamin C, while there was no significant difference in the values for total titratable acidity and °Brix. For 2% concentration zobo, the absorbances were the following: “roselle” purple dark red, 2.88; roselle light red, 2.52; roselle bright red, 0.72; and roselle deep red, 0.64, respectively. For 15% concentration of zobo, the absorbances were the following: roselle purple dark red, 27.00; roselle light red, 18.00; roselle bright red, 3.30; and roselle deep red, 3.00, respectively.     

温度对食用植物油脂肪酸组成的影响

为研究温度对食用油脂肪酸组成的影响,试验以精制玉米油为材料,分别在200℃恒温加热1、2,4、8、16h后用气相色谱法对脂肪酸组成的变化情况进行分析,并与未经加热的玉米油脂肪酸组成进行对比,试验结果显示在200℃时,加热时间的长短对植物油棕榈酸(C16:0),硬脂酸(C18:0),油酸(C18:1).亚油酸(C18:2),亚麻酸(C18:3),相对含量不产生明显变化.     

葡萄籽中原花青素的稳定性研究

研究了原花青素在不同条件下的稳定性，结果表明：原花青素光稳定性较差；低pH值稳定性较好；热稳定性较好，但在60℃以上温度时原花青素会受到一定影响；添加剂Vc、亚硫酸氢钠可提高葡萄籽原花青素的稳定性；Fe^2＋和Sn^2＋对原花青素有明显的破坏作用，Cu^2＋、Pb^2＋、Mn^2＋影响较小，Al^3＋、Zn^2＋、Na^＋、Mg^2＋影响较大。     

葵花籽烘烤前后化学成分的分析及对比

对烘烤前后葵花籽中的化学成分进行分析并对比.采用同时蒸馏萃取装置萃取葵花籽中的挥发性成分,采取超临界CO2流体萃取技术萃取葵花籽油脂,并将其分为酸、碱、中性三个部分,用气相色谱--质谱联用方法分析其中的化学成分并对烘烤前后的葵花籽中主要化学成分进行对比.结果表明,葵花籽挥发性成分中舍有多种醛类和酯类化合物,烘烤后的葵花籽中产生了大量的吡嗪类化合物,其在碱性部分中的相对含量比烘烤前提高23.37%,不饱和醛类化合物含量也有所提高;葵花籽油脂中的主要化学成分是油酸、亚油酸及其酯类;另外还含有生物活性功能性成分如VE、植物甾醇和角鲨烯等.烘烤后除角鲨烯含量有所降低,维生素E、植物甾醇、亚麻酸等含量均有提高.     

EFFECT OF STORAGE TIME ON THE MALTING QUALITY OF SOME BARLEY VARIETIES

Changes in the malting quality of some barley varieties were monitored at monthly intervals from harvest All the varieties were found to improve after storage for up to one year. Varieties with poorer malting grades improved at a faster rate than good varieties, although ranking consistent with malting grade was maintained.     

微波辅助提取沙棘籽油的研究

以油产率为评价指标，进行了沙棘籽油的微波辅助提取工艺研究。考察了提取溶剂种类、提取时间、液固比、温度和微波功率对得油率的影响，并在此基础上，通过正交试验得出优化工艺条件。结果表明，在以乙酸乙酯为提取溶剂，55℃，150s，500W的条件下可得到最优工艺条件。与传统的索氏提取法相比，微波法提取具有时间短、效率高、原料利用率高等优点。     

THE EFFECT OF ADDITION OF HAZELNUT OIL ON SOME QUALITY CHARACTERISTICS OF TURKISH FERMENTED SAUSAGE (SUCUK)

The effects on chemical and physical quality of the addition of beef fat with hazelnut oil were studied in sucuk. Two sucuk formulations were prepared by the addition of 2.5 and 5% hazelnut addition in which 11.11 and 20% of beef fat was substituted with hazelnut oil. The addition of hazelnut oil increased total fat of the product that affected the chemical, physical and sensorial characteristics of products. Added hazelnut oil decreased protein content but increased free fatty acids and thiobarbituric acid reactive substances values. The formulation with 2.5% hazelnut oil, corresponding to 11.11% substitution of beef fat with hazelnut oil, was judged as similar to control.

PRACTICAL APPLICATIONS

The results suggest that the addition of hazelnut oil in the production of sucuk could give a healthier option to consumers. This study showed that substitution of animal fat with hazelnut oil in fermented sausages is a useful application to develop a functional fermented meat product. Additionally, this study indicated that the hazelnut oil was found to be a good oil in fermented sausage and opened the door for new research with a different nut.     

DETECTION OF ADULTRATION OF THE SPICE POPPY SEEDS (PAPAVER SOMNIFERUM) WITH AMARANTHUS PANICULATAS (RAJGEERA) SEEDS

Analysis of fat and squalene content is evaluated for determining the presence and content of Amaranthus paniculatas seeds which is used as an adulterant of the spice poppy seeds. Also evaluated are some simple physical methods to detect this adulteration. Puffing or popping at 185–195°C with stirring for 1 min could distinguish poppy seeds and its adulterant, rajgeera readily.     

EFFECT OF IMMATURE AND OFF-COLORED SEEDS ON THE LIPID QUALITY OF MILLED FLAXSEED

The effect of visibly inferior flaxseed ( Linum usitatissimum L.) on the lipid quality of milled flaxseed was investigated. Flaxseed was aspirated and separated into low-, medium- and high-density fractions. All density fractions contained ≤ 0.1% broken seed, ≤ 0.4% contrasting seed and ≤ 0.25% extraneous material. The low-density fraction contained the most immature (2.8%) and off-colored seed (4.1%). Immature seed had a lipid content of 40.8%, a peroxide value (PV) of 2.69 meq/kg and a free fatty acid (FFA) content of 1.06%. The off-colored seed had a lipid content of 38.1%, a PV of 5.79 meq/kg, and a FFA content of 1.89%. Hand-cleaned seed (averaged across fraction density) had a lipid content of 41.4%, a PV of 0.41 meq/kg and FFA content of 0.37%. The removal of seed defects improved flaxseed quality and improved lipid quality in the low-density fraction.

PRACTICAL APPLICATIONS

Lipid oxidation is a major concern when using milled flaxseed as a food ingredient. These results indicate the importance of removing off-colored and immature flaxseed. Seed lots that contain immature and off-colored seed likely will have poor lipid quality and, when milled, be more susceptible to lipid oxidation during storage than will seed lots free of immature and off-colored seed.     

QUALITY EVALUATION OF WATERMELON VARIETIES (CITRULLUS VULGARIS S.)

The physical-chemical quality (pulp firmness, soluble solid content, sucrose, D-glucose and D-fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and color) of thirteen varieties of watermelon were studied. Quantitative differences were established between the varieties as was the relation between the instrumental and sensorial determinations. Thetriploid (3n) varieties, Apirena, AR-3404 and AR-3406, and the diploid (2n), Sugar Baby, showed the highest soluble solids and total sugar values, although the first group was preferred by consumers as regards the three attributes studied. Instrumental analysis of color made it possible to separate clearly the varieties.