Influence of process variables on the drying of potato slices

Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.     

Phase Transitions of Wheat Starch-Water Systems Containing Polydextrose

Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-water-solute systems.     

SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK

Sensory studies have been conducted on flavored soy yogurt (FLAVSYO) and frozen flavored soy yogurt (FROZSYO) made from rapid hydration hydrothermal cooked soy milk. Trained panel testing was conducted with a panel of 5. Consumer acceptance tests were carried out with 195 consumers using standard nine-point hedonic scales. The frequencies of the consumers who liked FROZSYO were high at like slightly to like extremely, the FLAVSYO and FROZSYO had less beany flavor than the soy milk. The data from the trained panel indicate that processing, fermentation, and flavoring significantly changed the major attributes. Relative to unflavored soy yogurt, the beany flavors, chalkiness, aftertaste, sweetness, uniformity, and mouth coating scores of the FLAVSYO and FROZSYO were closer to the corresponding sensory scores for the commercial yogurt.     

QUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA

Arepas made from midwestern-grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P<0.01) after frozen storage and reheating according to Instron values. Crust teture was more tender (P<0.05) in arepas made from Flour 1 as determined by a sensory panel, but no differences were found in crumb texture. Homemade masa had lower L- and a-values and a higher b-value when compared to commercial flours and their respective doughs (P<0.01). Arepas prepared from homemade masa had darkest crust color; their interiors reflected less light, were redder, and more yellow than interiors of arepas prepared from commercial flours as determined instrumentally and by a sensory panel (P<0.001). Corn flavor was more intense (P<0.001) for arepas made from homemade masa than for those made from the degermed commercial flours.     

FOOD HARDNESS AND FRACTURABILITY ASSESSMENT BY AN ELECTRONIC SENSING SYSTEM1

Two texture properties of food, hardness and fracturability, were studied by an electronic sensing system (ESS) with 29 cereal‐based foods that represented a range of textures. Three electrodes were used with one located on the cheekbone, one on the lower jaw bone, and the other one, a ground, on the ear lobe. Total energy, peak energy, and Fourier power of the first bite ESS signals were analyzed. The Fourier power of the muscle motion in biting was highly correlated to the muscle motion total energy. Sensory hardness and fracturability were correlated with the first bite ESS total energy and first bite ESS Fourier power (r = 0.82 and 0.74).     

Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose

Time-intensity (TI) sweetness and bitterness curves determined for six potent sweetener combinations with and without polydextrose were compared to sucrose in shortbread cookies. Hardness, fracturability and cohesiveness of shortbreads were determined. Sweetener combinations of aspartame/cyclamate, aspartame/cyclamate/saccharin, acesulfame K/saccharin, aspartame/saccharin/acesulfame K, acesulfame K/aspartame and aspartame/saccharin gave sweetener TI profiles similar to that of sucrose. Bitterness TI profiles were similar for all potent sweetener combinations but higher than for sucrose. Polydextrose increased hardness and fracturability and decreased cohesiveness of cookies compared to those made with high potency sweeteners without polydextrose. Textural characteristics of polydextrose cookies approached those of sucrose shortbreads.     

Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy

Untreated and treated (dipped in ascorbic acid solutions of 0, 0.5, 1.0, or 5.0%) raw psoas major muscle samples were exposed to radiant energy in a model system (500W Hg lamp, 577 nm, 2°± 1°C, 20% 02) with spectral reflectance measured every 30 min. Results varied with reflectance ratios or differences at 572/525, 630-582, 630/582, or 630-614 nm. Differences between 0 and 4 hr exposure indicated that ascorbic acid retarded pigment oxidation. The K/S ratio at 572/525 nm indicated that 5% ascorbic acid solution retarded pigment oxidation and protected muscle color most. Ascorbic acid retarded lipid oxidation (TBA values) in muscle stored at ?26°C from 3–10 wk; a 5% solution gave the least protection of the solutions tested.     

N-Nitrosamine Ingestion from Consumer-Cooked Bacon

Thirty-nine fried bacon samples and corresponding fried-out fats were collected from randomly selected consumers' homes. Bacons were purchased and cooked in the course of preparing meals containing bacon. The average volatile N-nitrosamine content μg/kg) of the rasher and fried-out fat, respectively, were: N-nitrosodimethylamine, 4.0 and 5.3; N-nitrosopiperidine, 0.7 and 1.5; N-nitrosopyrrolidine, 17 and 32; N-nitrosothiazolidine, 8.9 and 3.4. The average daily ingestion of N-nitrosopyrrolidine from bacon for our survey respondents was estimated to be 76 ng/person/day. A majority of respondents indicated that they used the fried-out fat as a cooking oil.