Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice

The effects of processing treatments (heat, sucrose addition) on the sensory quality of blackcurrant juices prepared from two genetically diverse cultivars (Ben Lomond and Ben Alder) were examined using sensory profiling. Sucrose level had the largest effect on the sensory profile, with heating and cultivar having smaller but still significant effects. Some interaction between sucrose level and heating of the juices was observed in the sensory profile. The results indicate that selection of preferred genotypes remains an important breeding objective in blackcurrant improvement programmes, since the sensory attributes associated with genotype persist, despite processing effects, in the extracted juice.     

不同甜椒品种鲜切加工适宜性评价

以我国华北地区主要栽培的中椒105、塔兰多、0808、翠龙216 四个甜椒品种为实验材料,评价其鲜切加工适宜性。实验材料采收后在(10±1)℃温度条件下贮存,分别于0、7、14、21、28d取样,测定其VC含量、硬度、果肉厚、可溶性固形物含量、出品率及评价感官品质,采用层次分析法和灰色关联度分析方法进行综合评价。层次分析法结果表明：对于鲜切加工来讲,甜椒的感官品质、VC含量及出品率是最重要的3个评价指标,其相对权重分别为44.94%、23.73%、14.04%,占总权重的82.71%;灰色关联分析结果表明：塔兰多是最适宜鲜切后直接食用的甜椒品种,具有感官品质好、出品率高等特点,其次为中椒105,而0808和翠龙216较适于烹饪食用。     

Air injection into concentrated maple sap during processing: impact on syrup composition and flavour

BACKGROUND: Air injection (AI) is a relatively new process used during maple sap thermal processing to increase the profitability of maple syrup production by increasing the production of more economically valuable light‐coloured syrup. The effects of applying this technology in conjunction with existing practices employed to increase the efficiency of maple production, such as reverse osmosis (RO), are unknown. The main objective of this work was to investigate the effects of AI on syrup chemical composition and flavour when applied to maple sap concentrated by RO. RESULTS: The chemical composition and flavour of syrup produced simultaneously with and without AI from a common source of maple sap concentrated by RO were compared. The chemical composition of maple syrup produced with AI was within ranges previously published for maple syrup. Syrup produced with AI was significantly lighter in colour than syrup produced without AI from the same sap concentrate (P < 0.001). Although syrup produced with AI contained fewer volatile flavour compounds and had a flavour distinguishable from that of syrup produced without AI from the same concentrated sap, the flavour properties of AI syrup were consistent with those of light‐coloured maple syrup. CONCLUSION: The results indicate that AI can be used in conjunction with RO to effectively increase the economic efficiency of maple syrup production without detrimental impacts on maple syrup properties. Copyright © 2009 Society of Chemical Industry     

酶法制备不同发酵度高浓大麦糖浆的研究

报道了以饲料大麦为原料、脱脂玉米粉为辅料,酶法生产75%高浓度啤酒酿造用大麦糖浆及其应用于啤酒酿造试验的研究结果。研究表明,以不适用于发芽的大麦与脱脂玉米粉为原料,全酶法可生产出与麦汁成分相近的大麦糖浆,具有丰富的α-氨基氮等酵母营养物质。探讨了生产不同发酵度糖浆的工艺条件。并通过对高浓度糖浆的保质期进行实验,证明75%的浓度可以长期保存的实验结论。采用所研制的糖浆代替30%的麦芽汁进行啤酒酿造试验获得了理想的结果。     

Evaluation of a Malaysian soy sauce <Emphasis Type="Italic">koji</Emphasis> strain <Emphasis Type="Italic">Aspergillus oryzae</Emphasis> NSK for γ-aminobutyric acid (GABA) production using different native sugars

In this study, a selected γ-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 °C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.     

Study of different nectarine cultivars and their suitability for fresh‐cut processing

Nectarine [Prunus persica (L.) Batsch] is a sought‐after fruit due to its properties. In addition, minimally processed produces are more and more accepted by consumers. Four nectarine cultivars (‘Early Top’, ‘Nectaprima’, ‘Big Top’ and ‘Venus’) were selected to study their suitability for minimal processing. Samples were processed in a clean room at 8 °C, washed them in water (4 °C) and stored at 4 °C in modified atmosphere packaging. The samples were analysed at 0, 3, 6 and 9 days of storage, and quality parameters as well as functional compounds (polyphenols and polyphenol oxidase activity) were studied. Principal component analysis (PCA) was carried out to assess the relationship between nectarine cultivars and determined parameters. In conclusion, ‘Early Top’ and ‘Nectaprima’ cultivars showed the best quality results and therefore a promising suitability for fresh‐cut processing. Nevertheless, the remaining cultivars should not be ruled out due to their functional content, advising additional conservation treatments for them.     

不同活性炭对果葡糖浆脱色性能及5-羟甲基糠醛吸附力的比较

5-羟甲基糠醛是影响果葡糖浆风味的异味物质之一,在果葡糖浆的生产工艺上无法完全去除,需要通过调节工艺参数得以控制。通过分析活性炭对5-羟甲基糠醛的吸附力及对糖浆的脱色效果,得出了不同工艺制造的粉状活性炭的优劣性,为果葡糖浆生产厂家活性炭的选择及添加比例提供参考。     

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.     

DESTRUCTION OF MICROORGANISMS AND DEFORMATION OF PLASTIC JARS BY HOT SORGHUM SYRUP

Sweet sorghum syrup was heated at 49° to 71°C and filled into glass jars of 200 mL capacity that contained each of four microorganisms (Bacillus subtilis; Byssochlamys nivea; Saccharomyces rouxii; and Aspergillus niger) at 0, 1,000 or 10,000 CFU/mL syrup. Counts were determined on syrup immediately after filling into the jars and after four months storage. The heated syrup at all temperatures significantly reduced the survival of bacteria and fungi at the time of filling. After four months, no bacteria could be detected in syrup at each temperature, and no fungi could be detected at 66° and 71°C. The heat of syrup at 71°C or lower did not cause single layer polypropylene jars to become deformed; however, at 77° and 82°C deformation occurred such that the jars were unsatisfactory for the packaging of syrup. Therefore, syrup can be filled at 66° and 71° into single layer polypropylene jars. At these temperatures, common spoilage microflora were destroyed or inactivated during storage, and the plastic jars did not become deformed.     

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.     

Blackcurrant anthocyanins modulate CCL11 secretion and suppress allergic airway inflammation

CCL11, a chemokine, is linked to the early development of airways eosinophilia in allergic asthma. Therefore, CCL11 production is a target for abrogating eosinophilic‐driven airway inflammation. Blackcurrants are high in compounds that regulate inflammation, particularly anthocyanins. In this study, we investigated the effect of oral blackcurrant supplementation on allergen‐induced eosinophilia and CCL11 production; we also profiled key compounds in blackcurrants that were linked to this effect. Ten milligram per kilogram (total anthocyanins) of a commercially available, anthocyanin‐rich New Zealand “Ben Ard” blackcurrant extract (“Currantex 30”) attenuated ovalbumin‐induced inflammation, eosinophilia (by 52.45 ± 38.50%), and CCL11 production (by 48.55 ± 28.56%) in a mouse model of acute allergic lung inflammation. Ten blackcurrant polyphenolic extracts were also found to suppress CCL11 secretion by stimulated human lung epithelial cells in vitro. Correlation analysis identified potential blackcurrant polyphenolic anthocyanin constituents specifically delphinidins and cyanidins, involved in CCL11 suppression. Our findings show oral supplementation with New Zealand blackcurrant is effective in reducing lung inflammation, and highlight the potential benefit of developing cultivars with specific polyphenolic profiles for the creation of functional foods with desirable biological activity.     

大肠杆菌发酵产L-色氨酸培养基及补料优化

为了进一步提高优化大肠杆菌发酵产L-色氨酸的产量,采用响应面法优化了原初始发酵培养基组合成分,建立了乙酸铵-玉米浆补料模式。结果表明优化后培养基组合:0.12%硫酸铵、0.7%磷酸二氢钾、0.15%一水柠檬酸、0.28%七水硫酸镁、0.05%酵母粉、0810 0.39%乙酸铵、0.3%玉米浆。5 L罐的培养验证表明,玉米浆和乙酸铵是影响L-色氨酸产量的主要成分因素,优化后L-色氨酸产量提高了35.4%,发酵结束达到24.53 g/L,单位菌体L-色氨酸产量提高了19.8%,达到0.272 g/OD,糖酸转化率提高了27%,为L-色氨酸发酵提供一定的参考。     

Osmotic concentration kinetics and quality of carrot preserve

The present study was undertaken to investigate the effects of different concentrations of sugar solution and sample to syrup ratio on the physico-chemical changes as well as sensory attributes of the product during the manufacture of carrot preserve. Results indicated that the boiled carrots should be pre-treated for 12 h in 40° Brix syrup followed by dipping in 60° Brix syrup for 12 h. The final concentration of the sugar solution for the preparation of carrot preserve should be 70° Brix. The optimum level of sample to syrup ratio for the preparation of carrot preserve was found to be 1:4. Kinetics of moisture loss, T.S.S. and sugar(s) uptake was described using an empirical equation.     

Beitrag zur Standardisierung von Methoden zur Aschebestimmung in Stärken und Hydrolysenprodukten

Contribution to the Standardization of Methods for the Ash Determination in Starches and Hydrolysis Products. Experiments on ash determination in potato, wheat and maize starch as well as in glucose syrup have shown that the ashing temperature of 525°C as recommended in various analytical methods at least with the two first mentioned starch species does not produce carbon-free ash and thus cannot lead to accurate results. An ashing temperature of 800°C is recommended as white pulverous ashes at a minimum variation range of results were thus obtained. With starch hydrolysis products the suitability of the sulphate ash method at 525°C has been confirmed, provided that ashing time is extended from 2 to 4 hours.     

Maillard Reaction Products as Encapsulants for Fish Oil Powders

The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray‐dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent‐extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate‐glucose‐glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate‐glucose‐glucose syrup mixtures was high, as indicated by the low solvent‐extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate‐glucose‐glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature‐time treatment of protein‐carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein‐carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation.     

香菇脆的低温真空油炸工艺优化

该研究以新鲜整颗香菇为原料制备香菇脆,对低温真空油炸工艺进行优化,并探究了香菇品种对香菇脆产品品质的影响。结果表明：加工工艺对香菇脆的理化性质和微观结构影响显著。与先浸渍再冷冻工艺相比,先冷冻/解冻再浸渍工艺香菇脆的微观结构破坏程度更高,香菇脆的油脂含量从5.51%上升至8.75%,总糖含量从78.04%下降至72.75%。麦芽糖浆糖渍液中添加甘蔗汁后,香菇脆微观结构出现不规则的粗糙孔隙,总含糖量从72.21%降至59.05%,油脂含量稍有提升。超声辅助浸渍处理对香菇脆的总糖含量无影响,但有利于油脂的离心脱除,其油脂含量降至5.50%。综合考虑,使用麦芽糖浆和甘蔗汁混合糖液为糖渍液,冷冻/解冻、超声辅助浸渍为真空油炸香菇脆的最优生产工艺。另外,香菇品种对香菇脆的理化、感官、质构性质和微观结构均有影响。香菇尺寸对香菇脆的总糖含量和油脂含量并无显著影响,但小尺寸香菇脆含水量较低,感官性质、脆性和酥性均优于大、中尺寸香菇脆。0912型香菇脆的理化性质和感官评分最优,且香菇原料市场供应充足稳定,适合作为工业生产原料。     

Chapatti quality from British wheat cultivar flours

The aim was to study wheat flour parameters relevant to suitability for production of chapattis, made from British wheat cultivars. Wholemeal flours from eight British cultivars grown in UK differed in physicochemical and rheological properties, and were less suited to chapatti production than Mehrani, commercial wholemeal chapatti flour. Chapatti quality of Mehrani wholemeal flour was rated as excellent, hence this was used as a benchmark. Flours from cultivars Riband and Galahad gave weak dough whereas those from Fresco and Mercia yielded dough high in resistance to sheeting that contracted after rolling. Dough from Avalon, Hereward and Pastiche had moderate resistance to sheeting properties. Changes in softness of chapatti during storage were evaluated using an Instron testing machine. Evaluation by sensory panel indicated that all cultivars produced chapattis that were fair to good in sensory characteristics. Some correlations were found between sensory and instrumental attributes of chapatti.     

Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality

Analytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined. Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation. Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.     

Liquefaction,Saccharification and Isomerization of Starches from Sources Other than Maize

Examination of the suitability of a number of starches for the production of fructose syrup is described. In addition to maize starch, starch from wheat, potatoes and tapioca has been examined. Liquefaction, saccharification and purification were performed in pilot scale, whereas the produced syrups were isomerized in laboratory scale. The liquefactions were performed with Termamyl® in a jet cooker process. Saccharification with Amyloglucosidase Novo 150 L under standard conditions gave good DX values. After purification the syrups were isomerized in laboratory columns with Sweetzyme®. The results - activity and productivity of Sweetzyme - were for all syrups as good as or better than those obtained with dextrose solutions.     

DEVELOPMENT OF A SWEETENER FROM BLACK PLUM (VITEX DONIANA) FRUIT

The Black plum (Vitex doniana) fruit was studied in respect of the chemical composition of its edible pulp, and syrup produced by concentration of extracted juice. Organoleptic evaluation was also conducted on the developed syrup. The results show that the edible pulp of the fruit is acidic (PH 5.20), high in moisture (67.9%), sucrose (12.5%) and reducing sugar (7.3%), and fairly rich in vitamin C (28.5 mg/100 g). Temperature of water used for extracting juice from the pulp correlated positively with soluble solids (r=0.86), titratable acidity (r=0.91) and negatively with vitamin C (r=?0.61). The syrup contained higher reducing sugars (51.7%), lower moisture (25.0%), but similar sucrose (12.9%) content compared to the pulp. The soluble solids of the extracted juice and consequently the yield of the syrup varied with water temperature. An optimum temperature of 80°C gave 20% (w/w) syrup per pulp. The syrup compares favorably with sucrose in sensory properties in model foods.