Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr.     

Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions

Binding of Na⁺ in aqueous gum systems as determined by ²³Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non-ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R₂, see^?l) indicated Na⁺ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception- compared to nonionic gums. As Na⁺ increased in both ionic and nonionic systems, R₂ values converged and perceived saltiness equalized. Food components that bind Na⁺ may suppress saltiness perception, which may be important in low-sodium foods.     

Binding of 14C-Labeled Food Mutagens (IQ, MeIQ, MeIQx) by Dietary Fiber In Vitro

Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water-insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2-amino-3,4-dimethylimidazo [4,5-f]quinoline (MeIQ) than of 2-amino-3-methylimidazo [4,5-f]quinoline (IQ) and 2-amino-3,8-dimethylimidazo] -4,5-f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction.     

THE LOCATION CHOICES OF PUBLIC HOUSING RESIDENTS DISPLACED BY REDEVELOPMENT: MARKET CONSTRAINTS,PERSONAL PREFERENCES,OR SOCIAL INFORMATION?

ABSTRACT: Since the early 1990s, federal housing policy in the U.S. has become increasingly concerned with the confluence of the neighborhood quality and location of assisted housing residents, and the HOPE VI program is one within this family of programs. Yet a lack of dispersal has characterized HOPE VI and other efforts to relocate public housing residents. Using one HOPE VI site in Seattle, Washington, as a case study, this article fits a conditional multinomial logit model to examine how ethnically diverse relocatees make relocation decisions. The postrelocation neighborhood's minority composition, poverty concentration, and distance from the original public housing site interact with market characteristics, personal preferences, individual characteristics, language proficiency and information based in social networks to influence eventual location outcomes. Results suggest that personal preferences and information available through close social relationships may play an important role in determining location outcomes, and that some social network contacts may enable moves to neighborhoods of lower poverty. Once these factors are taken into account, the housing market conditions do not determine location decisions of relocatees. Implications for HOPE VI and other similar relocation programs are discussed.     

ISOLATION AND CHARACTERIZATION OF BACTERIOCIN-PRODUCING MICROORGANISMS FROM AGOS-OS

Agos-os, a fermented meat and sweetpotato mixture, was produced and analyzed for its microbial characteristics. pH decreased during fermentation. Mold and anaerobic bacterial counts increased while yeasts and aerobic bacterial counts decreased during the third and seventh day of fermentation. Six isolates with the widest zones of inhibition on the indicator lawn were selected for bacteriocin production. These isolates had exactly the same morphological, physiological and biochemical characteristics. The ribosomal RNA sequence was 99.5% identical with Enterococcus faecalis VRE 1492. The identification was confirmed through DNA homology test by the EMBL Genbank, Canada. This bacterium produced the L-isomer lactic acid. The amount of bacteriocin produced by the bacterium was optimized by growing the bacterium at different growth media, initial pH and fermentation time. Maximum production of bacteriocin was achieved in MRS (De Man Rugosa and Sharpe) medium (with glucose) at pH 7.50. The crude bacteriocin inhibited the growth of gram-positive bacteria such as Lactobacillus sake 15521 and Listeria innocua. The gram-negative bacteria such as Escherichia coli DH 5-alpha (with plasmid, PUC) , Salmonella typhii and Staphylococcus aureus were weakly inhibited. Other microorganisms such as Lactobacillus curvatus D31685 , Lactobacillus confusius M23036 , Lactococcus lactis MG1363 , Leuconostoc paramesenteroides S67831 , Pediococcus pentosaceus M58834 , Saccharomyces cerevisiae SS553 (wild type) and Escherichia coli JM109 (no plasmid) were not inhibited.