Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat

The protein quality of freeze-dried cheddar cheese, spray-dried cheddar cheese, freeze-dried fabricated cheddar cheese (with casein as the main protein source), and sodium caseinate was evaluated in rats using the protein efficiency ratio (PER) assay (AOAC procedures) in two feeding experiments with casein as the control. Biological evaluation of the products showed that PER values for freeze-dried cheddar cheese were significantly higher than casein (3.7 vs 2.5). Freeze-dried cheddar also had a PER value significantly higher than spray-dried cheddar cheese (3.7 vs 3.0). Freeze-dried fabricated cheddar cheese and sodium caseinate had PER values not significantly different from the casein control.     

Quantitative Determination of Sugars in Various Food Products

Glucose, fructose, sucrose, maltose, and lactose were determined in 128 processed food products by high pressure liquid chromatography. Sugars in the foods were separated on a μ-Bondapticarbohydrate column with acetonitrile-water (82 + 18) as mobile phase. Eighty-two baby food products, six types of crackers, four diet or breakfast bars, eleven condiments, twelve cookies and candies, and thirteen miscellaneous food products were analyzed and the sugar contents tabulated.     

CONSUMER AND RETAILER SATISFACTION WITH THE QUALITY AND SIZE OF CALIFORNIA PEACHES AND NECTARINES

Over 200 consumers and produce buyers representing 15 major supermarkets were interviewed in 1992 to determine factors considered in peach and nectarine selection and interest in fruit below marketing order minimum sizes. Fruit firmness, color and aroma are the most important characteristics consumers use to judge quality. More consumers are satisfied with the size of peaches and nectarines available in the market than are satisfied with the quality. Very few prefer smaller sized fruit and those who have purchased small prebagged fruit, believe it is inferior and a poor value. Retailers, including those marketing in lower income areas, do not find current size standards restrictive nor are they interested in purchasing smaller fruit. Retailers believe growers should focus on quality and better tasting varieties. Both consumers and retailers consider mealy peaches a problem. Results indicate that marketing orders should emphasize quality and maturity indicators.     

CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES

Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.     

KERNEL MORPHOLOGY VARIATION IN A POPULATION DERIVED FROM A SOFT BY HARD WHEAT CROSS AND ASSOCIATIONS WITH END‐USE QUALITY TRAITS1

Physical attributes, including kernel morphology, are used to grade wheat, and indicate wheat milling and baking quality (MBQ). Using a recombinant inbred population derived from a soft by hard wheat cross, this study quantified kernel traits’ sources of variation, studied their heritability, and relationships between morphological and MBQ traits. Transgressive segregation occurred for all traits. Thousand‐kernel weight (TKW) and kernel texture (NIR‐T) were primarily