Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate

ABSTRACT: Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7-point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings.     

Flavor Characteristics of Irradiated Apple Cider During Storage: Effect of Packaging Materials and Sorbate Addition

ABSTRACT: Apple cider, with (0.1%) and without potassium sorbate, was packaged in 3 different materials to evaluate the effects of irradiation (2 kGy) and storage on flavor. Irradiated apple cider samples were compared with unirradiated samples stored in glass jars. Volatile flavor compounds, soluble solids, and titratable acidity were determined weekly throughout 3 wk of refrigerated storage. Oxygen permeability of the packaging materials was important in the retention of flavor during storage. Cider irradiated and stored in polystyrene containers or nylon-6 packaging materials (low oxygen permeability) had lower rates of loss of characteristic flavor compounds compared with unirradiated apple cider and cider irradiated and stored in low-density polyethylene (high oxygen permeability). The presence of sorbate, functioning as a yeast and mold inhibitor, reduced the rates of loss of the characteristic flavor compounds and the fermentation of sugars to acids. Principal component analysis resulted in several esters characteristic of apple flavor, soluble solids, and titratable acidity loading onto the 1st principal component (PC-1). Packaging material and sorbate treatment had the greatest effect on the compounds that loaded onto PC-1.     

The effect of poly(vinyl bromide) on the layering of cotton fibers in flame-retardant cotton/polyester blends

Cotton and cotton/polyester blends treated with phosphorus-nitrogen polymers and poly-(vinyl bromide) for flame retardance were examined in the electron microscope. A considerable amount of the poly(vinyl bromide) was retained by the cotton fibers. Expansion studies indicated that the poly(vinyl bromide) acted either as a morphologic adhesive or as a nonpolar matrix impervious to penetration by methacrylate before swelling.     

Effect of cultivar and roasting method on composition of roasted soybeans

BACKGROUND: The composition of raw soybeans and the roasting method have an important impact on the quality of roasted soybeans. The objective of the study was to determine the effect of food‐grade soybean cultivars (IA 2064, IA 1008, IA 1008LF, Prairie Brand 299, Asgrow 2247) and roasting method (oil‐ and dry‐roasting) on the composition of roasted soybeans. RESULTS: Moisture content decreased after roasting, with oil‐roasted soybeans having a significantly lower moisture content than the dry‐roasted soybeans. With the exception of the low linolenic acid cultivar (IA 2064), there were no significant differences in total lipid and fatty acid contents of the five cultivars. Oil‐roasted soybeans had significantly higher lipid content than raw and dry‐roasted soybeans owing to the absorption of oil. The soluble sugars and free amino acids contents of the five soybean cultivars were not significantly different. Decreases in the contents of free amino acids, but not soluble sugars, occurred during roasting. Greater reductions were seen in oil‐roasted soybeans because of the higher roasting temperature. CONCLUSION: Roasting method, rather than cultivar, had the greatest effect on the composition of roasted soybeans. The food‐grade soybean cultivars evaluated in this study were similar in composition. Copyright © 2009 Society of Chemical Industry     

Influence of laparoscopic and conventional cholecystectomy upon cell-mediated immunity

Surgery, trauma and anaesthesia induce a state of transient immunosuppression. Laparoscopic cholecystectomy has several well documented clinical advantages over traditional cholecystectomy and provokes a lower acute phase response, thought to be a result of the smaller wound size. The influence of laparoscopic cholecystectomy (21 patients) and conventional open cholecystectomy (13 patients) upon components of the cell-mediated immune system was investigated. Cell-mediated immunity was studied by in vitro assays of T lymphocyte proliferation to different mitogens, and by natural killer cell cytotoxicity using a standard 51Cr release assay. Blood samples were taken before and 24 h after the start of the operation. In the sample taken after operation there was significant depression of T lymphocyte proliferation to phytohaemagglutinin (stimulation index 149.4 versus 33.3, P < 0.002), staphylococcal enterotoxin B (85.2 versus 52.6, P = 0.01) and toxic shock syndrome toxin (48.4 versus 14.8, P = 0.08) in the group of patients who underwent open surgery, but not in the group treated by laparoscopic surgery. There was a small but statistically insignificant decrease of natural killer cell cytotoxicity in both groups of patients. These findings suggest that laparoscopic cholecystectomy causes less depression of cell-mediated immunity than open cholecystectomy.     

Effect of Inoculation Level of Lactobacillus rhamnosus and Yogurt Cultures on Conjugated Linoleic Acid Content and Quality Attributes of Fermented Milk Products

ABSTRACT:  The effect of inoculation concentration of Lactobacillus rhamnosus and yogurt cultures and storage time on conjugated linoleic acid (CLA) content and quality attributes of fermented milk products was determined. Yogurt culture ( Lactobacillus bulgaricus and Streptococcus thermophilus, 1:1 ratio, YC ) , L. rhamnosus (LB), and LB co-cultured with yogurt culture, were inoculated at 10⁶, 10⁷, 10⁸ CFU/mL into a milk with hydrolyzed soy oil as the lipid source. CLA content, microbial counts, acidity, texture, and volatile flavor profile of the fermented milk products were stable during storage at 4 °C for 14 d. Total CLA contents ranged from 0.51 to 1.00 mg CLA/g lipid following 14 d of storage. Inoculation level of L. rhamnosus and yogurt cultures had no significant effect on CLA content and texture, but affected acidity and the volatile flavor profile of the fermented milk products. The fermented milk products produced by L. rhamnosus co-cultured with yogurt culture with 10⁷ CFU/mL total inoculation level resulted in a high CLA content and desirable quality characteristics. This research demonstrated that the optimal inoculation concentration and the combination of L. rhamnosus and yogurt cultures were important factors to produce fermented milk products with CLA content and acceptable quality attributes.