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Brown Color (brown + color)
Selected AbstractsEffects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried FigsJOURNAL OF FOOD SCIENCE, Issue 3 2005Dilek Demirbüker ABSTRACT: Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25,30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H2O2 at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H2O2 in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H2O2 increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H2O2 and cold storage may be applied to obtain safe and SO2 -free light-colored IM fig products. [source] Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried OkraJOURNAL OF FOOD SCIENCE, Issue 1 2005Fred F. Shih ABSTRACT: Okra was coated and deep-fat fried with batters of flour sources including rice flour, a mixture of rice flour and small amounts of pregelatinized rice flour (PGRF), and, as a control, traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51 %, compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other 2 entities. Similarly, most of its 1st-bite and after-chew properties were slightly better and were in the normal range of commercially available products. Specifically, its distinctive crispiness is considered a positive attribute, whereas its slightly higher tooth packing properties, while remaining in the range of commercial products, may be noticeable to some consumers. [source] Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato JuiceJOURNAL OF FOOD SCIENCE, Issue 9 2004C.D. Goerlitz ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings (P > 0.05), although a significant difference in liking was found between products (P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes (P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal (P < 0.05). In this instance, labeling information had no notable impact on assessments. [source] Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold-stored Intermediate-moisture Sun-dried FigsJOURNAL OF FOOD SCIENCE, Issue 3 2004D. DEMIRBÜKER ABSTRACT: Sun-dried figs contain a considerable amount of pectin methylesterase (PME) activity (22 JAM COOH/ min/g). The enzyme causes softening and loss of desired gummy texture in cold-stored intermediate-moisture (IM) sun-dried figs brought to a 28% to 29% moisture range. Partial reduction of PME activity (28%) delayed undesirable textural changes in IM figs rehydrated at 80 °C for 16 min. The heat treatment did not cause a considerable reduction in microbial load. However, the addition of 2.5% H2O2 to the rehydration medium at 80 °C reduced the initial total mesophilic aerobic count of figs by at least 90% and turned the figs from a brown color to a desirable and stable yellow-light brown. The in situ fig catalase remains after rehydration at 80 °C. Thus, by reducing the contact period of figs with H2O2 or by pureeing figs, it is possible to eliminate residual H2O2 and to obtain safe and SO2-free light-colored fig products. [source] Location of Caspase 3-like Protease in the Development of Sieve Element and Tracheary Element of Stem in Cucurbita moschataJOURNAL OF INTEGRATIVE PLANT BIOLOGY, Issue 12 2008Xia Hao Abstract The casepase is considered to regulate the process of programmed cell death in the development of organisms. In this study, caspase 3-like protease was detected by immunohistochemistry and immunoelectron microscopy during the development of sieve element and tracheary element of stem in Cucurbita moschata Duch. Antibody with brown color (under light microscopy) and gold particles (under transmission electron microscopy) for detecting caspase 3-like protease was mainly displayed in inner phloem, external phloem and xylem in the region close to procambium. From the results it was considered that caspase 3-like protease did exist in vascular elements and played different roles during the development of sieve and tracheary elements, and different types of programmed cell death might be carried out. The caspase 3-like protease mainly participated in making cytoplasmic streaming cease and in degrading P-protein bodies; however, it rarely participated in the function for signal transferring in the developmental sieve element. However, it might induce calcium accumulation for rupturing the tonoplast in the signal of PCD in the developmental tracheary element. [source] Block copolymers of poly(ethylene oxide) and poly(vinyl alcohol) synthesized by the RAFT methodologyJOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 7 2009Yin-Yin Tong Abstract A methodology for the synthesis of well-defined poly(ethylene oxide)- block -poly(vinyl alcohol) (PEO- b -PVA) and PVA- b -PEO- b -PVA polymers was reported. Novel xanthate end-functionalized PEOs were synthesized by a series of end-group transformations. They were then used to mediate the reversible addition,fragmentation chain transfer polymerization of vinyl acetate to obtain well-defined poly(ethylene oxide)- b -poly(vinyl acetate) (PEO- b -PVAc) and PVAc- b -PEO- b -PVAc. When these block copolymers were directly hydrolyzed in methanol solution of sodium hydroxide, polymers with brown color were obtained, which was due to the formation of conjugated unsaturated aldehyde structures. To circumvent these side reactions, the xanthate groups were removed by adding a primary amine before hydrolysis and the products thus obtained were white powders. The polymers were characterized by gel permeation chromatography, 1H NMR spectroscopy and FT-IR. © 2009 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 47: 1901,1910, 2009 [source] Engineering and biotechnological aspects for the manufacturing of high quality fried potato productsBIOTECHNOLOGY JOURNAL, Issue 4 2006Ernst H. Reimerdes Abstract Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development in these products. However, safety aspects are also influenced by these reactions, e.g., acrylamide formation. Maintaining high safety standards as well as the expected quality requires systematic research based on an integrated approach including all relevant variables, e.g., raw material properties, processing conditions and equipment concepts. Selected results of these investigations are presented and discussed, regarding influence of composition, e.g., precursor levels for Maillard reactions, treatment of raw materials and addition of reactants to frying fat. It has been demonstrated that a combined treatment of the potato sticks by coating of product surfaces and partial pre-drying can be successfully applied to produce well-browned French fries with lower acrylamide contents. Reductions up to 75% could be reached compared to samples without treatment. Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning. [source] EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLORJOURNAL OF FOOD QUALITY, Issue 3 2010LAKSHMANAN RAMAMOORTHI ABSTRACT Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid-reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off-odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks. 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