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IFT Annual Meetings - Abstracts of Posters & Presentations that Used the TA.XT2 or TA.XTPlus Texture Analysers
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| This list is of publicly available abstracts of research that we have identified that uses SMS' family of texture analysers. The referenced work remains the property of the authors, their institutions and the IFT. Requests for reprints of the posters and should be directed to the authors, their institutions and to the IFT. The abstracts are presented here for the educational purpose of quickly allowing researchers to determine which research has been done using this class of instrumentation. | |||||
| We strongly recommend membership in the Institute of Food Technologists for everyone interested in food science and technology; as well as for their publications Food Technology and The Journal of Food Science. Please learn more about the IFT at their web site: http://www.ift.org | |||||
| If you have research that used our instrument and was presented at the 2005 IFT and it is not listed then please e-mail us and we will be pleased to incorporate the abstract on this list. The abstracts with titles in red text are likely to have also used our instruments in the research because of our understanding of the authors' research and their laboratory equipment, but the instrument attribution on the poster was unclear. | |||||
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Presentation Number: 003C-07
Presentation Title: Understanding the origins of the stickiness of flour tortillas
Author Information: J. RATHOD, H. Dogan, J. Kokini, Rutgers University Department of Food Science, New Brunswick, NJ, Email: jigarr@eden.rutgers.edu.
Tortilla stickiness is highly undesirable especially for the food service industry. The difficulty in separating packaged tortillas individually affects their consumers. The objective was to understand the factors that control stickiness in wheat flour tortilla products based on a phase/state-change approach and measurement of surface properties. Commercial wheat tortillas with a wide range of sensory stickiness scores generated by semi-trained panels were equilibrated to different Aw levels (0.12-0.97) to characterize their phase/state at controlled relative humidity and temperature. Moisture sorption isotherms were developed. We used differential scanning calorimetry and mechanical spectroscopy to characterize the amorphous phase behavior, wide-angle x-ray scattering to characterize crystallinity, contact angle measurements to determine surface hydrophobicity. An objective instrumental test technique was developed using TA.XT2i texture analyzer to quantify tortilla stickiness. Instrumentally observed stickiness was linked to surface chemistry of the tortilla samples by calculating the surface energy of tortillas based on contact angles determined using standard test liquids. Instrumental stickiness scores showed close agreement (R2=0.85) with the sensory scores. The developed state diagram indicated that both sticky and non-sticky tortillas have similar amorphous (Tg vs. Aw) phase behavior. The sticky tortillas showed low crystallinity (0.7%-1.4%) as compared to non-sticky tortillas (3.2%-5.3%). Water activity had a significant impact on tortilla stickiness. The polar component of surface energy, a marker of surface hydrophillicity, was found to have a strong correlation with stickiness. Fundamental understanding of the phase/state and surface chemistry origins of stickiness will provide tortilla industry new and useful tools to formulate, produce, and store flour tortillas that are not sticky and to ensure that they reach consumers with optimal quality.
Presentation Number: 003C-19
Presentation Title: Understanding the role of cellular structure and phase behavior on the texture of extrudates
Author Information: L. SAMUEL, B. Ashokan, H. Dogan, J. Kokini, Rutgers University, New Brunswick, NJ, Email: samuel_lalitha@yahoo.com.
Relating mechanical properties of extrudates to the phase behavior of its polymeric components and their cellular structure remains a major challenge. Amorphous and crystalline phases are expected to play major roles in the force-deformation curves of such materials. This study aims to understand the effect of processing conditions on the formation of cellular structure and, the impact of cellularity and phase behavior on the texture of extrudates. A 50:50 corn-wheat blend along with poultry meal was extruded under varying processing conditions to obtain extrudates of different porosities. Two dimensional images of the cellular structure were analyzed for average cell wall thickness, ratio of cell wall thickness to pore radius (t/R ratio), average pore area, and pore number. Volumetric displacement techniques were used to quantify bulk and solid densities. Differential scanning calorimetry was used to identify glass transition temperatures (Tg). Wide angle x-ray diffraction was used to quantify crystalline to amorphous ratios. Uniaxial compression was used for textural analysis of the extrudates. Average cell wall thickness of the extrudates decreased with decreasing ratios of specific thermal energy to specific mechanical energy (R2=0.87). Fracture stress (0.2-4.7 N/mm2) increased as a power law function of bulk density (R2=0.77). Number of peaks decreased with increasing t/R ratios (R2=0.55). X-ray diffraction patterns revealed a predominantly amorphous starch phase with relatively low crystalline to amorphous ratio (0.9-5.7%), attributed to the crystallization of amylose-lipid complexes during extrusion. Fracture stress decreased as an exponential function of crystalline to amorphous ratios (R2=0.67). Fracture stress also increased as distance from Tg increased (R2=0.64). Understanding the impact of cellularity and phase behavior on texture of extrudates can result in rules to design the product better by configuring the extrusion process to obtain the desired level of crystalline to amorphous ratio, and also to obtain the needed cellularity level.
Presentation Number: 003C-20
Presentation Title: Interrelationships among physical, thermal flow, microstructure, and mechanical properties of extruded cornstarch-whey protein foams
Author Information: R. AGBISIT, E. Cheng, S. Alavi, Kansas State University, Manhattan, KS, Email: agbisit@ksu.edu.
Biopolymeric foams produced by extrusion processing range from snack foods to biodegradable packaging materials. It is a continuing challenge to further improve the process, and generate new products with consistent structural, mechanical, and physical attributes. It is important to understand the dynamics of microstructure formation that in turn depend on process parameters and material properties of ingredients. The objectives of this study were to (1) measure thermal flow properties (softening temperature, Ts, and flow-point temperature, Tf) and relate these to extrudate physical properties and microstructure; and (2) measure extrudate texture (number of spatial ruptures and crispness work) and relate it to microstructure. Cornstarch based expanded extrudates were produced using a twin-screw extruder at different whey protein isolate (6%, 12% and 18%) and in-barrel moisture (22% and 26%) levels. Thermal flow properties of ingredients were measured using a phase transition analyzer. Extrudate microstructure was obtained non-invasively using x-ray microtomography (XMT). Texture properties were measured using a texture analyzer. Temperature differences Tds and Tdf were calculated using Ts, Tf and die temperature (Td). Tds and Tdf are approximate measures of driving force for expansion. Tds and Tdf increased as WPI level increased. Piece densities (135 to 294 g/L) decreased with increase in Tds and Tdf (49°C to 111°C and 2°C to 50°C, respectively). Nucleation density (33 to 1,300 cells/cm3) increased with Tds and Tdf . The number of spatial ruptures (7.9 to 12 .1 mm-1) increased with nucleation density. Crispness work (0.9 to 4.4 N-mm) decreased with nucleation density. Average cell diameter ranged from 1.13 to 3.87 mm. Average cell wall thickness ranged from 0.09 to 0.13 mm. Thermal properties were adequate measures of net driving force for expansion and nucleation. Both XMT and thermal flow analysis represent viable methods to study extrudate microstructure formation.
Presentation Number: 003C-21
Presentation Title: Extrusion performance and physical properties of soy-whey protein meat analog
Author Information: S. ADAVALLI,
Soy and whey proteins are two of the finest proteins due to their nutritional and health benefits. To reap these benefits, it is essential to use them in products that are palatable and readily acceptable by consumers such as fibrous meat analogs. The objective was to investigate the extrusion performance of soy and whey proteins and to evaluate the physical properties of soy-whey protein meat analogs. Soy protein isolates (SPI), whey protein isolates (WPI), wheat gluten, and wheat starch were used as feed ingredients. A 4x (3x3) factorial experimental design with two replications was used. It include four feed compositions with WPI/SPI ratios (0/60, 10/50, 20/40, 30/30) (w/w) and wheat gluten and wheat starch kept at 35% and 5%, respectively; three moisture levels (50%, 55%, and 60 %), and three barrel temperatures (165°C, 170°C, and 175°C). A Baker MPF 50/25 intermeshing, twin screw extruder with a long cooling die of dimensions 30x10x300 mm (WxHxL) was used. Extruded products were analyzed for color by a Chroma meter CR-410 colorimeter and texture profile by a texture analyzer. For texture analysis, the sample was compressed to 50% of its original thickness and the springiness, gumminess, cohesiveness, hardness, and chewiness data were recorded. All process variables (feed composition, barrel temperature, moisture content) had significant effect (P < 0.05) on die pressure, product color, and texture profile with exception of few interactions. Lower moisture content and/or higher barrel temperature resulted in higher die pressure, harder texture, and darker color. Raising the percentage of WPI in feed resulted in lower die pressure, softer texture, lighter color, and less fiber formation. This study facilitated a better understanding of the soy-whey-wheat protein texturization and also demonstrated an effective way of utilizing the soy and whey protein isolates.
Presentation Number: 003C-23
Presentation Title: Effect of protein disruption by the enzymatic treatment on cooked rice texture properties
Author Information: M. SALEH, University of Arkansas, Fayetteville, AR; J. Meullenet,, Food Science Department University of Arkansas, 2650 N. Young Ave Fayetteville, 72704, AR, Email: msaleh@uark.edu.
Most of the research dealing with establishing the role of proteins toward rice functionality has been performed on rice flour. It is still unclear if these findings translate to an intact rice kernel. The objective was to investigate the effect of surface protein disruption using a proteolytic treatment on the texture properties of cooking rice. Wells and Francis rice cultivars harvested at high and low moisture content were used in this study. We soaked 20 grams of head rice into 100ml of either, distilled water, 0.03M phosphates buffer (pH=7.4), or 0.03M phosphates buffer (pH=7.4) containing 0.2% protease (Streptomyces griseus, Sigma EC 232-909-5) and allowed to soak for 30 minutes at 37°C. Rice (2:1 water to rice ratio accounting for the amount of water absorbed by the rice during the soaking) was cooked, using a miniature precision rice cooker, featuring a heating mantle controlled by temperature controller, for 20 minutes at a maximum temperature of 98.5°C. Texture attributes of cooked rice were determined by a uniaxial single compression method using a TA-XT2 plus texture analyzer. Texture attributes were obtained using texture exponent software. Results indicated significant (P<0.05) decrease in proteins content after protease treatment. Rice firmness and stickiness ranged from 93.11 to 105.39 N and from 7.32 to 9.13 N. sec for cooked rice after soaking in distilled water and from 68.40 to 85.19 N and from 8.79 to 14.04 N. sec after protease treatment. Cooked rice MC data indicated that the protease treatment significantly (P<0.05) increased water absorption during cooking. Results indicate that proteins are involved in providing structure for the rice kernel during cooking, probably contributing to restricting starch granule swelling and water hydration. Greater solubilization and leaching of the starch, especially amylose, during cooking resulted in significant (P<0.05) increase in cooked rice stickiness.
Presentation Number: 003C-26
Presentation Title: Effect of moisture loss on the textural properties of marshmallows
Author Information: T. LABUZA,
Marshmallows, a favorite of many consumers, have a general composition of sugar (mostly sucrose), protein (commonly gelatin), and water. Researchers have suggested that unacceptable marshmallow texture (hardening) that occurs during storage is caused either by (1) a protein-sugar reaction; (2) sugar crystallization; (3) collapse of the marshmallow structure with increasing density; (4) loss of moisture causing reduced plasticity; or (5) a combination. The objective was to determine if moisture loss was the main cause of marshmallow hardening. Commercially available marshmallows were stored at five constant relative humidities and evaluated in triplicate at several intervals during their storage for up to 8 days. Measurements taken during the storage period included (1) weight of the marshmallow; (2) dimensional size (height and diameter) used to calculate overall density (weight/volume); (3) instrumental elasticity texture values using a TA-XT2 instrument; (4) degree of tactile textural acceptability on a 5-point scale; and (5) X-ray diffraction. X-ray diffraction of the stored marshmallows showed no evidence of sucrose crystallization, eliminating that as a cause. The marshmallows did not discolor, eliminating sugar-protein reactions as a probable cause. Physical measurements demonstrated that marshmallow textural unacceptability occurred during storage at <= 42% RH for about 1 week. This tactile unacceptability corresponded to about a 36% moisture loss without any change in density (dimensional size), eliminating collapse as a cause. In addition, the compression force and force gradient measurements for the ~0%, 14% and 32% RH storage conditions were similar at the textural unacceptability value. It was concluded that the major reason for hardening was due to moisture loss reducing the plasticizing effect on texture, since marshmallows stored for 1 year in glass jars remained soft, did not lose moisture, corroborating these results.
Presentation Number: 003C-27
Presentation Title: Effect of harvest moisture content and surface lipids on the texture properties of cooked long-grain rice
Author Information: M. SALEH, University of Arkansas, Fayetteville, AR; J. Meullenet, Food Science Department University of Arkansas, 2650 N. Young Ave Fayetteville 72704, AR, Email: msaleh@uark.edu.
Degree of milling (DOM) is a measure of the amount of bran removed during the milling process. The amount of bran removed is dependent on conditions of the milling process resulting in variations in the amount of lipids remaining on the kernel. The objective was to investigate the effect of DOM (based on surface lipids content [SLC]) of rice harvested at two moisture contents (MC) on cooked rice texture properties. Wells and Francis rice cultivars harvested from two locations at high and low MC were used in this study. Rice was milled to 0.2%, 0.3%, 0.4%, 0.5%, and 0.6% SLC. Milled rice samples was cooked using a 2:1 water to rice ratio in a miniature precision rice cooker, featuring a heating mantle controlled by a temperature regulator for 20 minutes at a maximum temperature of 98.5°C. Texture attributes of cooked rice were determined by a uniaxial single compression method using a TA-XT2 plus texture analyzer. Results indicate that rice samples harvested at high MC were significantly (P<0.05) softer than samples harvested at low MC that was attributed to differences in drying conditions. Cooked rice firmness ranged from 90.12 to 110.51 N and from 93.52 to 111.26 N for Francis and Wells, respectively. Stickiness of cooked rice ranged from 5.39 to 13.18 N. sec. Samples milled to 0.2% SLC were significantly (P<0.05) softer and sticker than that milled to 0.6% SLC. This was attributed to decreasing proteins and SLC during milling and to the alteration of moisture uptake kinetics during cooking. Changes in rice kernel surface chemical composition affect cooked rice MC uptake. A decrease in SLC results in greater uptake of water, swelling of starch granules and leaching of starch. This ultimately yields softer and stickier rice after cooking.
Presentation Number: 003C-28
Presentation Title: Tomato quality evaluation by peak force and NMR proton spin-spin relaxation time
Author Information: S. TU, K. McCarthy, M. McCarthy,
Presentation Number: 003C-29
Presentation Title: Textural properties of microwave- and convective-baked Madeira cake
Author Information: E. MEGAHEY, W. McMinn, R. Magee, Queen's University Belfast, Belfast, United Kingdom, Email: e.megahey@qub.ac.uk.
There is potential to use microwaves in food production, with one of the important growth areas being microwave-baked products, which has shown limited progress. Although microwave baking has the advantage of saving energy and time, quality problems, including reduced height, tough texture due to rapid moisture loss, and lack of surface browning due to surface cooling, are associated with microwave-baked products. The objective was to examine the textural properties (springiness, moisture content, firmness, height) of microwave- and convective-baked Madeira cake to make a comparison of product quality. The cake batter was baked in a bench-scale microwave oven at a power output of 250 W and 900 W, and in a convective oven at 200°C. The textural properties of samples were determined as a function of baking time (40 s-12 min) and storage times (1-7 days). The cake samples were subjected to a compressive force and a force-distance curve was recorded. The instrument used was a TA-XT2 texture analyzer with a 5 kg load cell. The method of baking had a notable effect on the textural properties of the cake. The cake baked at 250 W had the most desirable textural properties, producing a product with the greatest springiness, the highest moisture content, and the least firmness. The convective-baked cake had the greatest firmness, better springiness, and moisture retention as compared with cake baked in the microwave at 900 W. The results suggest it is possible to produce a microwave-baked cake with equal, if not improved, textural properties as compared to cake baked convectively. Further research is required for improvement of overall product quality.
Presentation Number: 020A-01
Presentation Title: Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of Pacific whiting grade A surimi
Author Information: J. RAMIREZ, G. López-Echevarría, G. Velazquez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; J. Torres, Oregon State Univesity, Corvallis, OR, Email: drjoseramirez@hotmail.com.
Surimi processors are seeking a fuller utilization of seafood resources to increase productivity and in response to strong public pressure on the need to reduce the organic matter in the processing water discharged into local watercourses. Insoluble solids (IS) can be recovered from surimi wash water (SWW) by centrifugation. The objective of this work was to recover insoluble proteins from Pacific whiting SWW and assess the impact on mechanical and functional properties, when they are added to commercial Pacific whiting grade A surimi. SWW obtained from Pacific whiting processing was collected from a commercial plant at the rotary stage used to remove solid fish waste, added with sorbitol (1%) as a cryoprotectant, centrifuged for 20 min at 3100 G and 4°C to recover insoluble solids (SWW-IS), immediately frozen and dried by liophilization. The quality implications of adding 0% (control), 1%, 3%, and 5% to these solids (SWW-IS; previously rehydrated) into surimi paste and gels were evaluated by determining their mechanical properties (texture profile analysis and puncture test), expressible water, and color attributes. Surimi gels showed a Ew value of 12.2%. Gels containing 1% to 5% showed Ew values varying from 18.5% to 21.4% indicating a loss in water holding capacity. The breaking force (BF) and gel strength (GS) of surimi gels containing 1% SWW-IS were significantly higher (P ≤ 0.05) than the surimi control gel. The hardness, springiness, and chewiness parameters decreased significantly (P < 0.05) when 5% SWW-IS was added. Cohesiveness was very low in all gels studied. BF and GS decreased significantly (P < 0.05) when 3% or 5% SWW-IS were added. The results of this study showed that it is feasible to use surimi wash water insoluble solids and even improve Pacific whiting surimi gels.
Presentation Number: 020A-09
Presentation Title: Shelf-life determination of frankfurters from giant squid (Dosidicus gigas) muscle
Author Information: J. RAMIREZ-SUAREZ, A. Felix-Armenta, R. Pacheco-Aguilar, M. Diaz-Cinco, G. Cumplido-Barbeitia, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico, Email: jcramirez@cascabel.ciad.mx.
Stocks of giant squid (Dosidicus gigas) in the
Presentation Number: 020A-10
Presentation Title: Extending the shelf life of set fish ball
Author Information: T. KOK, J. Park, Oregon State University,
Set fish ball is an extruded surimi-based product popular in
Presentation Number: 020A-14
Presentation Title: Interactions between special egg white and fish myofibrillar proteins
Author Information: A. HUNT, J. Park, Oregon State University Seafood Lab, Astoria, OR; A. Handa, Henningsen Foods, Purchase, NY, Email: angeeh@hotmail.com.
Egg white proteins (EW) are commonly added to surimi and surimi seafood products for texture modification, inhibition of gel softening, and color whitening. Both dried EW and liquid EW are used in industry at concentrations varying from 2%-8%. Determine the interactions between egg white and fish myofibrillar proteins using various egg whites including special egg whites developed to provide heat-induced gel with improved hardness and elasticity. Three EW samples were investigated: liquid EW (LEW); regular dried EW (REW, P-110); special dried EW (SEW, P-39); and a 0% EW control (CON). Egg white was added to
Presentation Number: 020A-16
Presentation Title: Low-salt restructured products from stripped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives
Author Information: J. GONZALEZ-CABRIALES, J. Ramirez, G. Velazquez, M. Vázquez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; A. del Angel, Universidad Autónoma de Tamaulipas, Mante, Tamaulipas, Mexico, Email: drjoseramirez@hotmail.com.
Stripped mullet (Mugil cephalus) is an abundant fish species in the north side of the
Presentation Number: 020A-26
Presentation Title: Elucidating factors affecting floatation of fish ball
Author Information: T. KOK, J. Park, Oregon State University,
Fish ball is an extruded surimi-based product popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for uniform shape as well as maximal production. Our objective of this study was to explore factors that affect floatation of fish ball during setting. The effects of various thermal conditions (thawing, final chopping, setting temperature) and salt concentration on density, texture, apparent viscosity, and stickiness of surimi were examined. The density of threadfin bream surimi paste significantly decreased (P<0.05) as moisture content increased from 80% to 84% and temperature increased from 5°C to 40°C to 90°C. Increased salt concentration from 2% to 3% also decreased surimi paste density. The ability of surimi paste to float or sink in water was observed according to changes in density. In gel texture measurement, when surimi was thawed for 1 h before chopping at 5°C with 2% salt, the highest breaking force and deformation values were obtained. When surimi was thawed for 4 h before chopping at 20°C with 3% salt, the lowest breaking force and deformation values were found. Apparent viscosity of surimi paste decreased as moisture content increased from 80% to 84%, salt concentration increased from 2% to 3%, and chopping temperature decreased from 20°C to 5°C. Gels set in salt solution (5% or 10%) significantly reduced (P<0.05) their stickiness, which is the tendency to stick to one another. Optimum processing conditions for set fish ball with uniform shape and maximum production were obtained when frozen surimi was thawed for 1 h before chopping at 2% salt and 84% moisture until its final temperature reached 5°C and then surimi paste was held in 10% salt solution (40°C) for 20 min.
Presentation Number: 020D-08
Presentation Title: Characteristics of homemade kielbasa sausage prepared with tofu
Author Information: J. YI, W. Kerr, University of Georgia, Athens, GA; S. Choi, Gyeongsang National University, Jinju, Republic of Korea, Email: yijinhee@uga.edu.
Reduced fat and no-fat meat products are desired by consumers concerned with obesity and related disease. Several methods have been used to reduce fat content in meat products while retaining juiciness. Soy ingredients are used in meat products for their functional properties. Tofu (soybean curd) has shown good water retention and emulsification properties in some foods, and is a dietary source of protein. The objective was to evaluate the use of tofu in lowfat sausage, and how different levels of tofu affect the physical properties and consumer acceptability. Kielbasa sausage was formulated with pork, spices, and 0%-30% tofu using a mixture design. Cooking loss and expressible moisture were measured. Texture properties were measured by Warner Braztler shear and texture profile analysis. A panel of 45 consumers evaluated the flavor, color, texture, and overall acceptability of sausage formulated with tofu. Analysis of variance methodology was used to analyze the results. Statistical analysis showed the least cook loss (2.8%) and expressible moisture (6.9%) at 0% tofu. The least cutting force (<1400g) and hardness (<2600g) occurred at 30% tofu. The highest cohesiveness (0.69) occurred at 0% tofu. Highest and least adhesiveness occurred at 10% and 30% tofu, respectively. Overall acceptability scores showed that sausage consisting of 20% tofu was most preferred by consumer panelists. Overall acceptability was highly correlated with perceived texture. The homemade Kielbasa sausage with reduced fat content was found to be most acceptable with 20% tofu. However, formulas that led to optimum acceptability, perceived texture, and color are not the same as those that give maximum cook yield.
Presentation Number: 020E-03
Presentation Title: Effects of rice composition on its retrogradation
Author Information: R. KADAN, SRRC.ARS.USDA.,
Rice is an important grain because of its unique attributes such as ease of digestion, bland taste, white color, and hypoallergenic properties. Its usage in food, both as rice kernel and usage in novel foods, is increasing. About 90% of rice's dry weight is starch. The amylose content of rice is generally considered an important criteria that affects its cooking qualities and other functional properties. The objective of this research was to characterize the effects of amylose, amylopectin, and proximate composition on rice starch crystallinity of milled kernel, cooked rice, and subsequent storage at refrigerated temperature. Eight commonly grown rice cultivars having 0.2%-25.0% amylose content were milled and cooked using standard methods. The cooked rices were stored at refrigerated temperatures. The texture of cooked rice and stored samples were determined by instrumental methods. The samples were chemically dried, grounded and analyzed for x-ray diffraction, differential scanning calorimetry, RVA, and proximate composition. The results showed all cooked rice samples retrograded during storage, irrespective of their amylose contents. In fact, waxy, pirogue,
Presentation Number: 020E-08
Presentation Title: Pasting properties of germinated corn starch and its effects on bread
Author Information: C. HAN, Y. Ma, Harbin University of Commerce,
Corn is a crops with large yields and great industry processing value in the world. The majority of studies on corn have emphasized dry mature corn and the multiplicity of products derived from them. Development of food products from germinated corn may be another way to further increase the versatility and utility of corn. The objective of this study was to study the pasting properties of germinated corn starch (GCS) and its effect on the quality of bread. Pasting properties of starch from the corn geminated for 6 days was measured by a Type E Brabender. GCS was added to bread at the percentage of 0%, 5%, 10%, 15%, and 20%, respectively. Texture profile analysis (TPA) of the bread was conducted by using a TA-XT2 texture analyzer, and the consumer panel was used for sensory study. The results showed that compared with non-germinated corn starch (NGCS), the original and ending pasting temperature and time of GCS was decreased and shortened, respectively. The original viscosity, peak viscosity, and the temperature at the peak viscosity of GCS were lowered than NGCS. All TPA values of bread added with GCS, except resilience, were much higher than those for non-added breads. The hardness and fracturability increased with the increase of the addition of GCS. The springiness increased and then decreased with the addition of GCS. Consumer tests showed they liked the bread added with 10% of GCS in overall liking, flavor, mouth feel, hardness, and springiness. GCS increased the appearance acceptance of the bread, and had no significant effect on texture acceptance of the bread. This project provided a new application of corn in the food industry.
Presentation Number: 020G-04
Presentation Title: Effect of micronutrient fortification on nutritional, sensory, and other properties of commercial corn tortillas prepared from nixtamal
Author Information: K. BURTON, W. Brodegard, M. Dunn, D. Eggett, L. Ogden, O. Pike, F. Steele, Brigham Young University, Provo, UT, Email: keburton5@yahoo.com.
Nixtamalization is the traditional process of steeping dried corn in hot water with calcium hydroxide (lime). The resulting product is called nixtamal and is further processed into tortillas. It is estimated that 60% of corn tortillas in
Presentation Number: 020G-05
Presentation Title: Application of the response surface methodology for the formulation of cassava-cowpea composite flour and evaluation of the quality characteristics of the composite flour biscuits
Author Information: E. SAKYI-DAWSON, J. Lamptey, E. Afoakwa, A. Budu, S. Sefa-Dedeh, University of Ghana, Legon, Ghana; P. Johnson, Food Research Institute, Accra, Ghana, Email: esakyid@ug.edu.gh.
Cassava and cowpeas are crops of major dietary and economic importance in
Presentation Number: 020G-08
Presentation Title: Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of
Author Information: P. MIRANDA-LUNA, Universidad Autónoma de Tamaulipas, Reynosa, Mexico; G. López-Echevarría, J. Ramirez, G. Velázquez, M. Vázquez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; J. Torres, Oregon State University, Corvallis, OR, Email: drjoseramirez@hotmail.com.
On-shore seafood processing plants in the
Presentation Number: 020G-12
Presentation Title: Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders
Author Information: A. DEL ANGEL, Universidad Autónoma de Tamaulipas, Mante, Tamaulipas, Mexico; J. Ramirez, G. Velazquez, M. Vazquez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico, Email: drjoseramirez@hotmail.com.
Mexican flounder (Cyclopsetta chittendenni) is an abundant fish specie usually caught as a shrimp in the north of the
Presentation Number: 020G-22
Presentation Title: Influence of temperate and agitation on the texture of chocolate coating
Author Information: J. GALLEGOS-INFANTE, T. Quiñones-Muñoz, N. Rocha-Guzman, Instituto Tecnologico de Durango, Durango, Mexico; L. Medina-Torres, A. Tecante-Coronel, Universidad Nacional Autonoma de Mexico, Cd. de Mexico, Mexico, Email: jinfante@itdposgrado-bioquimica.com.mx.
Chocolate coatings are dispersions of solids (sugar, milk, cocoa) in cocoa butter. The phase changes of triacilglycerides, polimorphic transformations, breakups, and crystallization temperatures determine the functionality that lipids provide to food systems. In chocolate coatings, there is a lack of knowledge about the effect of process on the product. The objective of this work was to determine the effect of different temperate and agitation on the crystallization of a chocolate coating. The sample was previously heating to eliminate the thermal record (65ºC/15min). Rheological behavior was studied by two different equipments, in a concentric cylinder viscometer DV-II LV and in a cone-plate rheometer CSL2 100. Three different thermal treatments were applied for the study, the sample was carried of the melt temperature (45º-50ºC, 45ºC, 40ºC) to a minimum temperature (27ºC, 24ºC, 25ºC) and later to temperate conditions (31ºC, 28ºC, 28 ºC-30ºC) respectively. The texture analysis was carried out in a texturometer TA-XT2i by means penetration analysis. Particle size analysis for each treated sample was made. Statistical analysis was applied using ANOVA, MANOVA and non-lineal estimate. Results obtained indicate that the rheological behavior of the coating is a Casson fluid. All treated samples showed different values of flow effort and presenting structural changes represented by changes in viscosity. The texture studies presented differences among treatments. From the rheograms, curved of texture and particle sizes, the processes of temperate and agitation, present influence on the texture properties and rheology of the chocolate coatings.
Presentation Number: 020G-32
Presentation Title: Mechanical texture prediction of wafer by near infrared spectroscopy
Author Information: F. POURZAND, A. Gerber, S. Populaire, C. Reh, Nestle Research Center, Lausanne, Switzerland, Email: farzaneh.pourzand@rdls.nestle.com.
The mechanical texture of baked wafer products is the most important consumer perceived quality parameter. The creation and control of its structure is crucial to achieve consumer preference. Hardness, brittleness, crispness, and the acoustic emission during compression are only some of the possible parameters. As sensorial testing by humans is too time consuming and often too inconsistent, most of the time texture is tested using destructive measurement techniques. So-called texture analyzers are widely used to perform these tests. There are several disadvantages related to this procedure. A person is required to prepare the sample and perform the test in a consistent manner. This is quite time-consuming as samples are taken to achieve a representative result. The sample has to be discarded, as the test is destructive. The food industry is largely interested in developing methodologies, which can perform non-destructive analysis of the product. Spectroscopic techniques are logically the first choice and near infrared spectroscopy has several advantages in this context. The technique has proven to measure the traditional chemical composition and parameters related to the physics of the product, such as particle size or density. We have calibrated a near infrared spectrometer using the results from a texture analyzer. The calibration has been validated through an independent sample set. We used industrial samples to have a representative sample set. Within the sample set, we took into account typical changes that might occur during production.
Presentation Number: 020I-01
Presentation Title: Properties of maize grain, masa, and tortillas elaborated with germinated maize nixtamalized by the traditional process
Author Information: G. ARAMBULA-VILLA, Cinvestav I.P.N.,
The maize tortilla is highly consumed in México and
Presentation Number: 020I-04
Presentation Title: Production of snack food with moringa leaf powder using extrusion processing
Author Information: S. LIU, S. Alavi,
Leaves of moringa tree (Moringa oleifera) are edible and commonly cooked and eaten in many Asian,
Presentation Number: 020I-07
Presentation Title: Impact of inulin products on the texture of high protein extruded bars during long-term storage
Author Information: W. SCHMELZER, N. Sun, Cargill, Inc.,
Bar hardening is one of the critical factors reducing the shelf life of high protein, cold extruded bars. It is hypothesized that inulins, specifically shorter-chain inulins, may be useful in minimizing the degree of hardening. Our objective was to quantitatively determine the effect of chain length distribution and particle size of inulin products on the textural attributes of a high protein extruded bar dough system during storage. Texture analysis was utilized to quantify the comparative hardness of bar doughs throughout the long-term study. The control bar dough formulation contained a protein blend of calcium caseinate (23.5%) and whey protein isolate (16.0%), as well as 10 DE maltodextrin at 6.0%. Treatment doughs were prepared by replacing either half or all of the maltodextrin with inulins or inulin blends. Statistical analysis was conducted using ANOVA. The particle size of native inulins, spray dried and agglomerated, had no significant effect on the comparative hardness of the high protein bar dough system. At a 6% level, these inulins resulted in slightly firmer doughs compared to the maltodextrin control. In contrast, short chain inulin with 70% between 2 to 10 DP had significant softening effects at both the 3% and 6% levels. Overall, chain length distributions of inulin products are a critical determinant of their relative impact on the texture of a high protein extruded bar. Also, the initial texture of the doughs provided a good indicator of their relative degree of hardening during storage. These results demonstrate that short-chain inulins can be utilized in bar formulations to help manage texture and extend shelf life. The textural benefit of inulin, coupled with its natural appeal, provides bar manufacturers with a unique opportunity to leverage with consumers.
Presentation Number: 020I-13
Presentation Title: Development of novel cranberry-based functional food
Author Information: B. FARYABI, S. Mulvaney, Cornell University, Ithaca, NY; S. Mohr, Atwater Foods LLC, Lyndonville, NY, Email: sjm7@cornell.edu.
It is well known that raw cranberries have high antioxidant activity, but are generally consumed sweetened, e.g., sugar infused dried cranberries. We observed that the sugar infusion syrup itself turned bright red during this process. Therfore, it was hypothesized that this high solids cranberry infused syrup would be an excellent raw material for manufacture of natural cranberry-based functional foods. The objective of this research was to develop a prototype high solids jelled natural confectionery product from this cranberry infused syrup with acceptable color, flavor, and texture. The cranberry syrup had a brix of 68°, natural cranberry color, and natural tartness (pH = 3.4) due to the presence of citric (0.04%), malic (0.04%), and quinic (0.06%) organic acids. ORAC analysis of the cranberry syrup showed its antioxidant activity was 5,949 µmole/L Trolox equivalents. Several product formulations were developed with different total solids and cranberry syrup content using pectin as the gelling agent.. The degree of elasticity and firmness of samples were determined using a 25% compression/decompression cycle. Results indicated that the optimized formulation of the prototype product was pectin (2.3%), added sucrose (22.2%), cranberry syrup (75%), and additional citric acid solution (1.3%). Final total solids were 80%. The degree of elasticity (%) and the firmness for a commercial pectin high solids product were 52.8% and 27.80 N, respectively compared to 53% and 28.1 N for the prototype product. ORAC value for the cranberry product was 5 µmole/g trolox equivalents. The product kept its natural color intact due to the low pH of the syrup throughout the boiling concentration process. This work demonstrates the feasibility of texturizing this natural cranberry infused syrup into novel functional foods with textures already known to be acceptable to consumers.
Presentation Number: 020I-21
Presentation Title: Principal component analysis of microstructure and texture of muffins for positive bone and cardiovascular health
Author Information: M. HINDS,
Foods to promote positive bone and cardiovascular health are important, especially for adults. Dried plums and peanuts contain functional ingredients to address these issues. This study characterized microstructure and texture of dried plum-peanut based muffins using principal component analysis (PCA). A Box-Behnken 3-level fractional factorial design and response surface methodology were used to investigate 27 muffin treatments containing peanut flour (PF, 50%, 75%, 100% wheat flour replacement), dried plum powder (PLMP, 6%, 15%, 24 % dry wt), calcium-stearoyl lactylate (CSL, 1.5%, 2.0%, 2.5% dry wt), and glycerol monostearate (GMS, 0.5%, 1.0%, 1.5% dry wt). Muffin microstructure was evaluated by computerized x-ray microtomography, taking 300 horizontal scans per sample (20mm x 6mm), and cropping cylindrical sub-volumes to determine porosity, cell number, cellwall thickness, cell diameter, and degree of solid phase dispersion along the x, y, and z axes. Texture profile was determined using a TA.XT2i texture analyzer. PCA was performed on the correlation data matrix using SAS (8.1) and Unscrambler (9.5) statistical packages. Common factors were identified; principal factoring with iteration, maximum likelihood tests, and rotations. Three principal factors explained 78.9% of the variability: factor 1 (firmness, 38.4%), factor 2 (cell dispersion, 23.2%), factor 3 (structural integrity, 17.3%). Variable loadings on firmness were gumminess (0.93), chewiness (0.92), hardness (0.92), cell wall thickness (0.57), porosity (-0.56). Variable loadings on cell dispersion were solid dispersion in the x (0.98), y (0.98), and z (0.89) axes, cell number (-0.53). Variable loadings on structural integrity were cohesiveness (0.96), resilience (0.98), springiness (0.89). PF and PLMP each accounted for >50% variability in firmness and cell dispersion, and structural integrity, respectively. Microstructure and texture of the muffins can be characterized by three factors, which in turn may be controlled by levels of PF and PLMP.
Presentation Number: 020I-23
Presentation Title: Processing of satay sauce for increasing
Author Information: C. SIHSOBHON, A. Resurreccion, University of Georgia, Griffin, GA; P. Chompreeda, V. Harathaitanasunti, T. Suwannasith, Kasetsart University, Bangkok, Thailand, Email: sihsobhon@yahoo.com.
Satay is one of the 10 most popular foods for
Using a one-step process, peanuts ground in a peanut butter machine, and a cooking time of 45 min resulted in the following texture values: firmness, 0.66N; consistency, 13.60 Nsec; cohesiveness, 0.38 N; viscosity, 1.01 Nsec; water activity of 0.96, pH 5.78, and had color values on L*= 35.53, chroma 6.13, and hue 69.47. Satay sauce should be prepared using a one-step process, peanuts ground in a peanut butter machine, and processed for 45 min. This process will result in maximum consumer acceptance.
Presentation Number: 039A-10
Presentation Title: How the stunning method and feed withdrawal affect postmortem metabolism and the quality of rainbow trout muscle
Author Information: P. KENNEY, S. Slider, West Virginia University, Morgantown, WV; T. Waldrop, S. Summerfelt, The Freshwater Institute, Sheperdstown, WV, Email: bkenney@wvu.edu.
Preharvest conditioning and stunning method are important variables to manage for enhancement of consumer acceptability of rainbow trout fillets. Development of stunning and handling protocols to minimize undue stress to the animal without compromising product attributes is critical. The objective of this study was to describe the effect of stunning method and feed withdrawal on postmortem muscle metabolism and fillet attributes. Three stunning methods (ice slurry with CO2, automated stunning, and manual stunning) and two feed withdrawal periods (none, 1-week) generated six treatments that were replicated four times. For each treatment combination, five fish were used to determine fillet yield, cook yield, composition, texture, psychrotrophic bacterial counts, and color; three fish were used to monitor muscle pH, temperature, and rigor index at 0, 0.5, 1, 2, 4, 8, and 24 h post harvest. Stunning method did not affect (P>0.05) fillet composition, color, or texture; however, rigor onset was more rapid in fish stunned using an ice slurry purged with CO2. One-week feed withdrawal increased (P<0.05) fillet yield (71.4% vs 69.6%), cook yield (84.9% vs 84.2%), and Kramer shear force (490.9 vs 433.3 g/g), and it decreased psychrotrophic bacterial counts (0.7 vs 11.1 colony forming units/cm2). Fillet color and composition were not affected (P>0.05) by feed withdrawal. In the context of this experiment, stunning method minimally affected processing and fillet attributes. Whereas, feed withdrawal did affect fillet attributes, and it is a significant component of animal conditioning prior to harvest.
Presentation Number: 039A-24
Presentation Title: Evaluation of textural properties of channel catfish (Ictalurus punctatus) fillets with a natural contour sampling technique
Author Information: M. JIANG, Y. Wang, E. van Santen,
The texture of fish fillets is an important sensory characteristic that determines the quality and acceptability of the raw material and final products. No standard texture measurement method has been established for fish, and little study has been done on raw channel catfish fillet texture. The goal of this research was to develop reliable instrumental texture measurement methods for fish fillets with an easy sampling technique. Thickness of the fillets must be considered to compare texture between them. Because of the complex shape of fish fillets, most researchers section them into regularly-shaped pieces, a difficult and time-consuming process. We avoided this problem using the height calibration function of a texture analyzer to define contours of uniform thickness (6 - 14 mm) along which texture was evaluated. Texture was measured using two methods. The nondestructive “finger” method used an aluminum cylinder with a ball tip to imitate the human finger pressing into the fillet to a certain depth without breaking the muscle tissue. The destructive “tooth” method used a steel incisor blade to imitate a human tooth cutting the muscle fibers. Both the hardness and shear force from theses two methods were influenced by the thickness of the fillet. Based on the size of the fish (220-261 g) used in the tests, 8 (CV=31) and 10 mm (CV=31) thickness on the fillets had a better reproducibility on hardness than other thicknesses tested using the “finger” method. Thickness of 9 (CV=20) and 10 mm (CV=21) on the fillets had a better reproducibility on shear force than other thicknesses tested using the “tooth” method. Although these two methods were derived from tests on raw catfish fillets, they could be used to develop standard methods for both raw and processed fish texture measurement in the food-processing industry.
Presentation Number: 039F-15
Presentation Title: Influence of aroma, taste and textural properties on the flavor perception of chewing gum
Author Information: R. POTINENI, D. Peterson, Pennsylvania State University, University Park, PA, Email: rvp6@psu.edu.
Flavor perception of food products is a complex function consisting of multiple stimuli that can be better understood by combining analytical methods that can monitor the release profiles of key flavor stimuli in vivo in conjunction with sensory panel analysis. For example, previous studies on the flavor perception of chewing gum have correlated mint flavor intensity to the sucrose concentration, suggesting taste-aroma interactions. Similarly, a few studies have reported a correlation between flavor perception and textural properties of model food systems (i.e., whey gels, yogurt). However, the influence of these three stimuli in combination (aroma, taste, texture) on the overall flavor perception of foods has not been investigated. Therefore, the objective of this study was to understand the aroma/taste/texture interactions on flavor perception using chewing gum as a model system. Chewing gums containing (26%-gum base, 59%-sorbitol, 12%-hydrogenated glucose syrup, 0.1%-lecithin, 1%-flavor) were made with (0.67%-triacetin or propylene glycol or medium chain triglycerides) and without flavor career solvent. The aroma release, sugar alcohol release, and textual properties of these chewing gum model systems were analytically characterized in vivo for three panelists over a 12-min chewing period. Volatile analyses were conducted by breath analysis (in vivo) via APCI-MS on chewing gum samples. Sorbitol release was tracked via HPLC-RID on the saliva samples, sampled at various times during the chewing period. Textural properties of the gums were estimated using TX-XT2 (hardness). A time-intensity sensory study (TI) was also conducted using a trained sensory panel. In summary, the choice of flavor solvent did influence the overall flavor perception of chewing gum (based on TI evaluations). Interestingly, solvent-type did not influence the volatile aroma release. Differences in the sorbitol release and textural properties were observed. Correlation of instrumental data with sensory reported an interdependency of chewing gum flavor perception on non-volatile release/textural properties.
Presentation Number: 039F-33
Presentation Title: Effect of chick-pea lactic acid fermented to the quality of sourdough rye bread
Author Information: M. REYES-VEGA, L. Aguilera,
Sour bread made from rye flour is a brown bread made with bran or germ and it has been increasingly selected by consumers desiring to lead a health life. Lactobacillus in the sourdough generally requires various kinds of nutrient components for its fermentation. This work studies the changes in sourdough bread quality caused by the addition of a lactic fermented chickpea paste. Chickpea paste fermented with Lactobacillus brevis during 20 h at 37°C and incorporated to rye flour dough, which was fermented with Sacharomices cerevisae during 24 h at 4°C was used to prepare bread (CR) There was also prepared sourdough rye bread without chickpea paste (RB). The pH, total titratable acidity levels, and buffering capacity of sourdoughs made from CR were significantly different from those of the RB, and they provided sourdough breads with better qualities than RB. The intricate network of structure gluten and uneven surface of starch granules were distinctly observed in SEM images of CR. CR sourdoughs significantly increased (15%) the loaf volume, softened breadcrumbs, and improved crust thickness (50%) more than RB sourdough. CR quality, such as suitable acidity and good buffering capacity, were effective for better growth and longer life of yeast in the dough during fermentation. Therefore, application of chickpea fermented with L. brevis in sourdough bread would improve rheological properties of dough and bread as compared with RB sourdough and enhance nutrient components in the bread.
Presentation Number: 039I-02
Presentation Title: Evaluation of the meullenet owens razor shear (
Author Information: T. ALPERS, T. Priesmeyer, J. Meullenet,
Variability in tenderness is one of the major problems the beef industry faces. The prediction of tenderness has been thoroughly researched and many methods have been developed to measure this attribute. The reference method for instrumentally assessing beef tenderness, Warner-Bratzler Shear (WBS), is lengthy and requires sample coring that is experimenter dependent and renders the method somewhat unreliable. There is a need for an instrumental method at least as effective as WBS, but less time consuming and less experimenter dependent. The objective of this study was to evaluate the effectiveness of MORS for predicting beef tenderness by correlating
Presentation Number: 039I-04
Presentation Title: Textural properties of a prototype giant squid (Dosidicus gigas) surimi gel
Author Information: E. PONCE-ALQUICIRA, Z. Vázquez-Zamorano, O. Dublán-García, I. Guerrero-Lagarreta, L. Pérez-Chabela, J. Soriano-Santos, Universidad Autonoma Metropolitana, Biotecnologia, Mexico City, Mexico, Email: pae@xanum.uam.mx.
Giant squid is an abundant natural resource along the Pacific littoral of
Presentation Number: 039I-08
Presentation Title: Tenderness of broiler breast fillets during long-term freezing
Author Information: Y. LEE, University of Arkansas, Fayetteville, AR; R. Xiong, J. Meullenet, Department of Food Science University of Arkansas, Fayetteville, AR; A. Saha, C. Owens, Department of Poultry Science University of Arkansas, Fayetteville, AR, Email: yxl05@uark.edu.
Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as quality deterioration during long-term freezing. The objective was to investigate the impact of freezing for up to 8 months on the tenderness of broiler breast fillets. A total of 160 birds were slaughtered at 7 weeks of age and deboned at 2 and 6 h postmortem. All deboned left fillets were frozen and stored at -18°C for up to 8 months, while the corresponding right fillets were assessed for texture 1 day postmortem as a control measurement without any freezing treatment. Drip loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 months compared to the control (0 months), but tenderness decreased between 2 and 4 months. Although there was little change from 4 to 8 months, tenderness decrease was most pronounced after 8 months, with a 36.0% to 68.1% increase in shear energy. The modified Gompertz equation was used to predict tenderness changes occurring during freezing. Moisture content on cooked meats was constant for the first 2 months, but gradually decreased thereafter. Drip and cooking loss consistently increased over the entire 8 months. The color of the frozen fillets tended to be darker and redder. The maximum height of the fillets after thawing decreased with freezing compared to the control. This study implies that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 months of freezing. These studies should also be conducted on enhanced/marinated products as it could have practical industrial consequences.
Presentation Number: 039I-09
Presentation Title: The application of the meullenet owens razor shear (
Author Information: Y. LEE, University of Arkansas, Fayetteville, AR; C. Owens, Poultry Science University of Arkansas, Fayetteville, AR; J. Meullenet, Food Science University of Arkansas, Fayetteville, AR, Email: yxl05@uark.edu.
A great deal of efforts has been devoted to instrumental measures of meat tenderness. The Meullenet Owens Razor Shear (MORS) is a rather new method for measuring poultry meat tenderness that is less time-consuming and is equivalent in performance to the Warner-Bratzler and Allo-Kramer shear. The objective was to investigate the application of
Presentation Number: 039I-25
Presentation Title: Potential of antioxidants to delay changes in beef and chicken patties due to high pressure treatment
Author Information: K. ROBBINS, Kemin Food Ingredients, Des Moines, IA; R. Lakshmanan, S. Jung, Iowa State University, Dept. of Food Science and Human Nutrition, Ames, IA; J. Sebranek, Iowa State University, Dept. of Animal Science and Food Science and Human Nutrition, Ames, IA, Email: kristen.robbins@kemin.com.
High pressure processing (HPP) is a nonthermal food processing method used to increase the shelf life of foods while maintaining their nutritional quality. When applied to meat products, HPP can affect color and lipid oxidation. This study was conducted to determine the potential of antioxidants to delay changes in color, texture, and chemical quality indices of pressurized beef and chicken patties. Beef and chicken patties were divided into three batches: (1) control; patties containing antioxidant; (2) rosemary extract (RE) at 0.3%; and (3) BHA/BHT at 0.01% each (based on % fat). Vacuum packaged samples were pressurized at 200, 400, and 600 MPa at 10°C for 10 minutes. They were compared to the corresponding untreated samples. At day 1, samples were wrapped with oxygen permeable film, and stored up to 9 days at 5°C-7°C. Changes in color and lipid oxidation (TBARS) were evaluated to texture profile analysis of cooked patties. In beef patties, HPP increased lightness (L*) and yellowness (b*) with increasing pressure, and redness (a*) was decreased (P<0.05) for 400 and 600 MPa samples. Color improved during storage, as pressurized samples had a* similar to untreated samples (P>0.05). Although lipid oxidation was not increased on day 1, TBARS increased during storage in control and BHA/BHT patties. In chicken patties, HPP increased L* and decreased a*, while b* remained unchanged. For the controls on day 1, TBARS for the 400 and 600 MPa samples were higher than the untreated and 200 MPa samples. HPP treatment did not increase TBARS for RE and BHA/BHT samples. HPP increased the hardness of all raw patties, these differences were reduced upon cooking. The addition of RE to chicken and beef patties subjected to HPP reduced lipid oxidation after treatment and during storage, thus increasing its commercial applicability.
Presentation Number: 039J-13
Presentation Title: Modeling the shelf life extension of chilled gilthead sea bream treated with high hydrostatic pressure
Author Information: P. TAOUKIS, T. Tsironi, G. Katsaros, National Technical University of Athens,
The preservation of food products with high hydrostatic pressure (HHP) leads to a significant shelf life extension and organoleptic quality improvement. Fresh fish and fishery products are very perishable with short commercial shelf life. Spoilage of fish and fishery products is due to microbial growth and metabolism and secondary to lipid oxidation and enzymic reactions. The objective was to evaluate the effectiveness of HHP cold pasteurization on the production of extended shelf life fillets of gilthead sea bream. Fresh fillets of gilthead sea bream (Sparus aurata) packed in laminate polymer film (EVOH, LDPE), untreated and treated in pack with HHP (5 min, 600 MPa, 25°C), were stored at several controlled isothermal conditions (0ºC-15°C). Samples were tested at appropriate time intervals for characteristic quality indices, such as microbial flora, pH, color, texture, and sensory scoring. The rate of change of selected quality indices was kinetically modeled. The HHP process increased the whiteness of the fillets, measured by the L-value, and sensory evaluation. Lactic acid bacteria and pseudomonads were the dominant spoilage microorganisms for HHP treated and untreated samples respectively. Microbial growth was the main spoilage mechanism for untreated samples, while lipid oxidation was the corresponding spoilage mechanism for HHP treated samples. The rates of microbiological and organoleptic deterioration were estimated and their temperature dependence was modeled by Arrhenius equation. Activation energies, Ea, for microbial growth were calculated at 90 kJ/mol for the untreated samples and 135 kJ/mol for the HHP treated samples. For HHP processed samples, the shelf life was significantly extended compared to untreated ones: 17 days vs 5 days at 5°. The results confirm the potential for significant shelf life extension and organoleptic quality improvement of fillets of gilthead sea bream after cold pasteurization with HHP.
Presentation Number: 039K-01
Presentation Title: Effect of gamma irradiation on microbial and textural changes of Jeung-pyun (Korean traditional rice bread) during storage
Author Information: S. KIM, K. Chang,
Gamma irradiation is one of the most efficient technological processes for the reduction of microorganisms in foods. It can be used to improve the safety of food products, and to extend shelf life. Jeung-pyun is a popular steam cooked traditional Korean food prepared from a wet ground fermented batter of rice using yeast. It is famous for its soft, spongy texture and desirable sour taste. Jeung-pyun contained high moisture content that suffers easily from microorganisms. The aim of this study was to evaluate the effects of gamma irradiation and the textural changes for shelf life improvement. Irradiation treatments were carried out on Jeung-pyun at a dose of 5kGy/h. It was irradiated at absorbed dosages of 0, 5, and 10 kGy in a 60Co source irradiator at 18°C ± 1. From the microbiological aspect, total aerobic bacterial counts (TAC) of the non-irradiated samples were about 6 logs CFU/g and spoiled at day 5 of storage. And no TAC grew during 10 days of storage in the Jeung-pyun irradiated at dosages of 5 kGy or 10 kGy. The results indicated that gamma irradiation reduced the counts of microorganisms on Jeung-pyun. The initial surge in hardness of Jeung-pyun increased with increasing irradiation dosages after irradiation. Then hardness of non-irradiation Jeung-pyun was slightly increased until 5 days of storage and then rapidly decreased by microorganisms, while irradiation Jeung-pyun increased during storage days. Chewiness and cohesiveness in all the samples slightly decreased by storage time, The adhesiveness was slightly increased. Chewiness, cohesiveness, and adhesiveness showed significant changes in initial value between non-irradiation and irradiation Jeung-pyun. Microbiological and textural results were not significantly different in gamma irradiation at absorbed dosage. Gamma irradiation resulted in greater overall reductions on microbial loads, extending shelf-life at 5 kGy or a higher dosage.
Presentation Number: 039L-05
Presentation Title: Elaboration of jellies and marmalades from the prickly pear fruits
Author Information: B. AUREA, G. Leopoldo, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Apan, Mexico; F. Santiago, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico, Email: aureabernardino@yahoo.com.
This work will offer new alternatives of use of the prickly pear, which will give an added value and originate a source of income for the settlers of the Alto Mezquital,
Presentation Number: 054B-02
Presentation Title: High hydrostatic pressure modification of whey protein concentrate for improved body and texture of low-fat ice cream
Author Information: S. LIM, B. Swanson, C. Ross, S. Clark, Washington State University,
Previous research has shown that application of high hydrostatic pressure (HHP) can enhance foaming properties of whey protein concentrate (WPC), particularly at 300 MPa for 15 min. The purpose of this research was to determine the practical impact of HHP on the body and texture of lowfat ice cream. WPC was made by ultrafiltration of separated whey, received from the Washington State University Creamery. Commercial WPC 35 powder was reconstituted to the same protein concentration as WPC. Three batches of lowfat ice cream mix were made: WPC without HHP; WPC with HHP (300 MPa for 15 min); and WPC 35 without HHP. All lowfat ice cream mixes contained 10% WPC or WPC 35. Overrun and foam stability of mixes were measured after whipping for 15 min. Ice creams were made using standard ice cream ingredients and process. The hardness of ice creams was measured with a TA-XT2 texture analyzer. Sensory evaluation by balanced reference duo-trio test was carried out using 52 employees and students of WSU. The mix with HHP-treated WPC had highest overrun and foam stability (p < 0.05), confirming the effect of HHP on foaming properties in a complex system. Ice cream with HHP-treated WPC had significantly higher hardness (p < 0.05) than ice cream with untreated WPC or WPC 35. Panelists were able to distinguish between ice cream with HHP-treated WPC and ice cream with untreated WPC 35. However, panelists were not able to distinguish between ice cream with HHP treated WPC and untreated WPC or between ice cream with untreated WPC and untreated WPC 35. Although differences between control and HHP-treated mix were confirmed by instrumental analysis, impact on sensory properties of lowfat ice cream was less pronounced.
Presentation Number: 054C-32
Presentation Title: Effects of high-amylose starch coating on the physical and mechanical properties of pulp-paper
Author Information: G. KIM, J. Han,
Starch has been used as a surface and internal sizing agent. Modification of paper properties is very important to improve characteristics for the use of paper as a suitable packaging material. High-amylose starch was not used commonly. After pulp paper has been coated with high-amylose starch, various physical and mechanical properties of coated paper were determined and compared to the uncoated paper to identify the benefit of the use of high-amylose starch by surface modification. Tensile strength, elongation-at-break, and elastic modulus were measured using a texture analyzer. Water vapor permeability was measured by a gravitational cup method. Moisture and critical surface energy of coated surfaces were determined by a contact angle method. Water and oil absorptiveness was determined from dynamic contact angle changes of water and oil with contact time. When coating weight of high-amylose increased, tensile strength of coated paper decreased, elongation increased, and elastic modulus decreased. High-amylose starch coating made the paper weak, stretchable, and flexible. High-amylose strarch coating increased moisture barrier property slightly. Critical surface energy of coated paper was reduced by high-amylose starch coating from 45-50 kJ/m2 (uncoated paper) to 35-40 (coated paper). High-amylose starch coating made higher contact angle of water drops initially but increased absorption rate faster coating increased the initial contact angle of corn oil, but fastened absorption rate. High-amylose starch coating modified mechanical properties of paper, and changed surface properties and moisture barriers, properties slightly. Coating improved absorption of water and oil, which indicates the high-amylose starch coating improved printing characteristics of the paper. Without dramatic changes of mechanical properties, the starch-coated paper can be used for food packaging with sharp printing regardless of inks, water-based or oil based.
Presentation Number: 054D-13
Presentation Title: Gelation properties of chickpea protein isolates
Author Information: T. ZHANG, B. Jiang, Z. Wang, Southern Yangtze University,
Chickpea seed contains 25%-30% protein and is rich in essential and non-essential amino acids. Extensive information is available on soy protein characteristics and functional properties. Such information on chickpea protein is limited. The objectives were to invest