Cognitive Set and Food Acceptance

A consumer panel was randomly divided into two groups. Each group was asked to rate the acceptance of an almond nut dairy bar on five consecutive days and to complete a 30-item questionnaire about their current physical state. For the positive group, all the statements were positive (e.g., “I feel great”), while for the negative group all the statements were negative (e.g., “I feel tired”). Acceptance ratings of the dairy bars were significantly higher for the positive group than for the negative group but questionnaire responses did not change over the five days of the experiment.     

A MULTIDIMENSIONAL SCALING ANALYSIS OF THE JOB OF CIVIL DEFENSE DIRECTOR.

35 REGIONAL AND HEADQUARTERS STAFF JUDGED THE SIMILARITY OF 34 JOB-RELEVANT TASK FUNCTIONS CULLED FROM THE OFFICE OF CIVIL DEFENSE (OCD) PLANS OF 7 STATES, 3 BIPOLAR FACTORS EMERGED FROM THE SUBSEQUENTLY FACTORED MATRIX: (1) INTERNAL VS. EXTERNAL SYSTEM MAINTENANCE, (2) ROUTINE VS. EMERGENCY PROGRAMING, AND (3) RESOURCE USE VS. RESOURCE EVALUATION. A 4TH FACTOR, LABELED EMERGENCY SYSTEM INTEGRATION, WAS LESS CLEAR AND APPEARED UNIPOLAR. IT IS CONCLUDED THAT MULTIDIMENSIONAL SCALING ANALYSIS IS A PRACTICAL APPROACH FOR DEFINING COMPLEX JOBS. SUCH DEFINING WOULD PERMIT SUBSEQUENT UNIDIMENSIONAL MEASUREMENT. THE FACTORS FOUND MAY BE USED FOR SELECTION, TRAINING, ETC., OF OCD DIRECTORS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

STABILIZATION OF ANTHOCYANINS IN FROZEN TART CHERRIES BY BLANCHING

SUMMARY— Unpitted red tart cherries (Prunus cerasus L. cv. Montmorency) were blanched in steam (100°C) for 0, 30, 45 and 60 sec, then frozen at −20°C. The anthocyanin color of the fruit was determined periodically during frozen storage for 3 months in one experiment and 10 months in another. When the cherries were not allowed to thaw before the analysis, no color loss due to anthocyanin destruction was observed in either the blanched or unblanched cherries. When they were thawed at room temperature (22° C) in single layer for 2 and 4 hr, the unblanched cherries lost 14 and 25% anthocyanin color, respectively; cherries subjected to 45- or 60-sec blanching showed no significant color loss. When the cherries were disintegrated in a Waring Blendor for up to 30 min, the unblanched cherries lost considerable color (70%) after 30 min under oxygen or air, but those blanched for 45 or 60 sec suffered no color loss. Some anthocyanin destruction was Observed in the 30-sec blanch lot. Blending under oxygen was slightly more deleterious to the color than blending under air. Blending under nitrogen minimized the color loss but did not eliminate it. Blanching resulted in a 4–7.5% loss of weight.