Egg Albumen Proteins Interactions in an Angel Food Cake System

The foaming properties of six albumen proteins were tested singly and in combinations in an angel food cake system. Physicochemical characteristics and foamability of the protein solutions and volume of cakes were determined. Solutions containing only globulins had good foaming properties and produced a large cake with excellent texture. Solutions of ovalbumin incorporated air after a long whip time and produced a large, coarse textured cake. Ovomucin, lysozyme, ovomucoid, and conalbumin had little or no foaming capacity. Association of ovomucin with globulins favored foam formation; however, cake volume was drastically reduced. Lysozyme, by complexing with ovomucin, depressed foaminess of the protein solutions but considerably larger cakes were produced. Lack of heat coagulative properties of the protein film was primarily responsible for low cake volumes.     

Crystalline Forms of Lactose Produced in Acidic Alcoholic Media

Crystalline forms of lactose containing both anomers in the ratios α:β= 4:1 or α:β= 5:3, prepared previously by treatment of α-lactose monohydrate at 27°C with hydrogen chloride in methanol or 99 wt% aqueous methanol, respectively, are also formed when the reactions, are performed at reflux. The products from α-lactose monohydrate in acidic ethanol or 99 wt% aqueous ethanol at 27°C are lactose with α:β= 5:3 or anhydrous α-lactose, respectively. In acidic, absolute or 99 wt% aqueous ethanolic or methanolic media at -20°C, the product is anhydrous a-lactose. The reactions are considered to be solid-solid transformations, and the products from a-lactose monohydrate depend on the extent of anomerization during loss of water of crystallization. X-Ray powder diffraction measurements are of most value in the identification of the various crystalline forms of lactose.     

EFFECTS OF CYCLOPROPENOID FATTY ACIDS (BAOBAB SEED OIL) ON THE FATTY ACID PROFILE OF LIPIDS FROM DIFFERENT TISSUES IN THE RAT

Rats were fed for 8 weeks a diet containing either Baobab seed oil (FBO) rich in cyclopropenoid fatty acids (CPFA) or heated oil (HBO) devoid of CPFA. In FBO rats, compared to controls (CO), the monounsaturated fatty acid content of adipose tissue lipids, liver triacylglycerols, liver and adrenal cholesteryl esters and liver, kidney, adrenal phospholipids were highly decreased to the benefit of saturated fatty acid content. In cholesteryl esters and phospholipids, the arachidonic acid (20:4 n-6) content was markedly decreased, especially in adrenals. In adrenal cholesteryl esters, adrenic acid (22:4 n-6) content was decreased more than its precursor. The effects of HBO on the tissue lipid fatty acid profile were practically absent. It is concluded that inhibition of fatty acid desaturation by CPFA previously demonstrated in vitro , was reflected in vivo in tissue lipid fatty acid composition.     

CUTABILITY AND NUTRIENT CONTENT OF WHITETAIL DEER1

The role of game meats as a food source has been largely ignored today, but may provide the principle meat source for many individuals. Fifteen whitetail deer were completely boned to obtain lean meat. A typical skinned and dressed cold carcass yielded 72% boneless lean tissue. The average moisture, protein and fat content were 73.5, 23.6 and 1.4%, respectively. Energy value and cholesterol content was 149 kcal/100g and 116 mg/100g, respectively. Venison contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from 13 animals revealed large amounts (mg/g) of K, Na and P and smaller amounts (μg/g) of Ca, Cu, Fe, Mg, Mn and Zn.     

Fractionated Edible Beef Tallow as a Deep-Fat Frying Medium for French Fries

Edible beef tallow fractionated by detergent (SDS) at controlled temperatures, unfractionated tallow, blends of tallow with corn and soybean oil, and a commercial frying oil were compared as deep-fat frying media. French fries were fried in the oil for 20 consecutive fryings. Oils were tested physically and chemically and French fries were evaluated both objectively and by a taste panel. Results showed that color of the oils became darker and viscosity, peroxide value, and refractive indices increased progressively. Sensory scores showed no significant differences (p < 0.05) in general acceptability in fries prepared with any of the oils, indicating that fractionated tallow does have potential for use as a deep-fat frying medium.     

COLOR MEASUREMENT AS PREDICTOR OF CONSUMER RATINGS OF MILITARY RATION ITEMS

Instrumental color measurements were investigated as a method of assessing ration quality after long term storage. Six items were stored at five temperatures from 4 to 60C and withdrawn after 7, 31, 91, 182, 365, 730 and 1095 days. They were assessed for color (CIELAB L*a*b* values, hue angle and chroma), consumer acceptance, and attribute ratings. Color variables varied consistently for only applesauce and cheese spread. L* values were investigated to measure acceptability. Consumer acceptance ratings were divided into two equal sets. The first was used to determine the relationship between the mean score and L* value, then to predict acceptability. Predictions were compared to the second set of scores and type 1 and 2 error rates determined. Although error rates were high by usual statistical standards, they were equal to or lower (although not significantly different) than those based on the mean consumer acceptance score.     

The effect of transglutaminase on the properties of milk gels and processed cheese

The aim of this study was to investigate the influence of transglutaminase (TG) on rennet coagulation properties, and the impact on the properties of processed cheese. The TG was added before, at the same time as, and after the addition of rennet. The parameters moisture, total solids and proteins and physical parameters (syneresis index, wheying‐off and rheological behaviour) were measured. The manufacturing of the milk gels treated with transglutaminase after rennet addition was shown to be an effective means of improving the physical properties (reduced synereseis index and increased consistency index) of processed cheese, possible by the occurrence of enzymatic cross‐linking.     

Program Slicing-Based Regression Testing Techniques

After changes are made to a previously tested program, a goal of regression testing is to perform retesting based on the modifications while maintaining the same testing coverage as completely retesting the program. This paper presents a novel approach to data flow based regression testing that uses slicing algorithms for the explicit detection of definition-use associations that are affected by a program change. An important benefit of this slicing technique is that, unlike previous techniques, neither data flow history nor recomputation of data flow for the entire program is required to detect affected definition-use associations. The program changes drive the recomputation of the required partial data flow through slicing. Another advantage is that the technique achieves the same testing coverage with respect to the affected definition-use associations as a complete retest of the program, without maintaining a test suite. Thus, the overhead of maintaining and updating a test suite is eliminated.