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Quality
Kinds of Quality Terms modified by Quality Selected AbstractsPoster Sessions: Care Delivery/Quality of LifeMOVEMENT DISORDERS, Issue S13 2006Article first published online: 19 JAN 200 [source] DOES CORRECTIONAL PROGRAM QUALITY REALLY MATTER?CRIMINOLOGY AND PUBLIC POLICY, Issue 3 2006THE IMPACT OF ADHERING TO THE PRINCIPLES OF EFFECTIVE INTERVENTION Research Summary: This study analyzed data on 3,237 offenders placed in 1 of 38 community-based residential programs as part of their parole or other post-release control. Offenders terminated from these programs were matched to, and compared with, a group of offenders (N = 3,237) under parole or other post-release control who were not placed in residential programming. Data on program characteristics and treatment integrity were obtained through staff surveys and interviews with program directors. This information on program characteristics was then related to the treatment effects associated with each program. Policy Implications: Significant and substantial relationships between program characteristics and program effectiveness were noted. This research provides information that is relevant to the development of correctional programs, and it can be used by funding agencies when awarding contracts for services. [source] QUALITY OF AVAILABLE MATES, EDUCATION, AND HOUSEHOLD LABOR SUPPLYECONOMIC INQUIRY, Issue 3 2010BRIGHITA NEGRUSA We investigate the impact of sex ratios by education and metropolitan area on spouses' bargaining power and labor supplies, to capture the local and qualitative nature of mate availability. Using Current Population Survey and Census data for 2000, 1990, and 1980, we estimate these effects in a collective household framework. We find that a higher relative shortage of comparably educated women in the couple's metropolitan area reduces wives' labor supply and increases their husbands'. The impact is stronger for couples in higher education groups but not significant for high school graduates. Results are similar across decades. No such effects are found for unmarried individuals. (JEL D1, J22) [source] THE QUALITY OF INSTITUTIONS AND FOREIGN DIRECT INVESTMENTECONOMICS & POLITICS, Issue 3 2007CHRISTIAN DAUDE Using bilateral foreign direct investment (FDI) stocks around the world, we explore the importance of a wide range of institutional variables as determinants of the location of FDI. While we find that better institutions have overall a positive and economically significant effect on FDI, some institutional aspects matter more than others do. Especially, the unpredictability of laws, regulations and policies, excessive regulatory burden, government instability and lack of commitment play a major role in deterring FDI. For example, the effect of a one standard deviation improvement in the regulatory quality of the host country increases FDI by a factor of around 2. These results are robust to different specifications, estimation methods, and institutional variables. We also present evidence on the significance of institutions as a determinant of FDI over time. [source] TESTING THE QUALITY OF A CARRIER: A FIELD EXPERIMENT ON LIZARD SIGNALERSEVOLUTION, Issue 3 2009Mats Olsson In the Australian painted dragon lizard (Ctenophorus pictus), males occur in two different morphs with respect to gular color, with or without a yellow bib. Males without a bib lost within-clutch paternity significantly more often to rivals than bibbed males. Thus, it appears that bibs identify some phenotypic advantage linked to competitive ability. To test whether this could be related to whole-organism capacity to withstand an increased workload (due to better health and vigor, or evolved differences in self-maintenance), we implanted males with a lead pellet (loaded), Styrofoam pellet (controls), or sham-operated males without implants (shams), and compared male categories with respect to how they maintained body mass during the mating season. Somewhat unexpectedly, bibbed males consistently lost more body weight across all treatments and controls, although we could not verify that this translated into higher mortality in this short-lived animal (about 80% survive for one year only). However, bibbed males may invest more into "mating success" than nonbibbed males, which agrees with our experimental results and paternity data. [source] EFFECT OF VITAMIN D3 ON QUALITY OF LIFEJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 12 2009Ghulamullah Shahzad MD No abstract is available for this article. [source] ASSOCIATION BETWEEN ADVANCE DIRECTIVES AND QUALITY OF END-OF-LIFE CARE: A NATIONAL STUDYJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 1 2008Julie Starr RN No abstract is available for this article. [source] DOES THE NUMBER OF COEXISTING CHRONIC DISEASES AFFECT THE ADVERSE ASSOCIATION BETWEEN POLYPHARMACY AND PRESCRIBING QUALITY IN OLDER ADULTS?JOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 5 2007Huai yong Cheng MD No abstract is available for this article. [source] EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009NILGÜN ERTA ABSTRACT Three popcorn genotypes, Koç Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4 < D < 5 and 5 < D < 6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5 > D > 6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L, a and b) and expansion volume were found significant (P < 0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods. PRACTICAL APPLICATIONS Physical parameters like width, sphericity and color values were found important in predicting popping quality. Color values should be used to predict expansion volume instead of classic physical properties for ease ofmeasurement. Conventional popping method, 5 > D > 6 kernel size and 12,14% moisture content parameters should be used for optimum popcorn quality. [source] EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH KOOCHEKI ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source] QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAINJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008A-SOLAROV, MARIJA BODRO ABSTRACT The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples. The addition of popped amaranth grain increased ash, protein and crude fiber content significantly. Zinc content increased by 42.6,74.6%, manganese content by 51.7,90.8%, magnesium content by 75.7,88.0% and calcium content by 57,171% in the supplementation ranges from 10 to 20% of popped amaranth grain. Bread samples supplemented with popped grains had a significantly higher content of squalene in comparison with the control sample (8,12 times higher). Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation contributed to denser crumb structure, more uniform porosity, improved crust color and flavor. It might be concluded that supplementation levels up to 15% (flour basis) were sensorially acceptable. PRACTICAL APPLICATIONS Bread made from refined wheat flour, besides being a good source of energy, is considered to be nutritionally poor. Therefore, the addition of inexpensive staples with superior nutritional quality such as some pulses, cereals or pseudocereals to wheat flour could improve the nutritional quality of wheat products. Amaranth is a pseudocereal that contains high levels of fat, dietary fibers, lysine and minerals, especially calcium and magnesium. The addition of amaranth grain to wheat bread contributes to higher intakes of proteins, fibers, fat and minerals. The usage of popped amaranth grain is advantageous because it excludes the need for grain milling and the necessity for preparative steps before mixing in bakeries. In addition, thermal treatment increases the protein efficiency ratio and gelatinizes starch that affects positively the stability, strength and freshness of the crumb. Popped amaranth grain also contributes to the pleasant taste and overall acceptability of supplemented bread. [source] TREATMENT OF CULTIVATED HIGHBUSH BLUEBERRIES (VACCINIUM CORYMBOSUM L.) WITH ELECTRON BEAM IRRADIATION: DOSIMETRY AND PRODUCT QUALITYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2008M.A. MORENO ABSTRACT We determined the dose distribution within a tray of highbush blueberries (Vaccinium corymbosum L.) exposed to electron beam irradiation at medium levels (1.0,3.2 kGy) using Monte Carlo and computer tomography scanning technology. We also evaluated the quality of irradiated and nonirradiated (control) fruits stored at 5C and 70% relative humidity during 14 days by a series of chemical analyses. Blueberries packed in plastic clamshell containers (trays) were irradiated using a 10-MeV linear accelerator with single-beam fixture (top only). Irradiation of blueberries at 1.1 kGy had no significant (P > 0.05) effect on the fruit quality with the exception of ascorbic acid, which decreased by 17% by the end of storage. Irradiation had an enhancing effect on the total phenolic and tannin content of all the irradiated fruits (10,20% increases). The calculated dose distribution in a pack of blueberries confirmed that the dose is not uniformly distributed within the pack because of density inhomogeneities (flesh, skin air). Dose levels at the bottom of the trays were 18 (±8%) higher than at the top. These results suggest that careful dose distribution examination must be conducted prior to setting up of an irradiation run for the packed fruits. Excellent agreement was found between measured and calculated doses at different electron beam conveyor speeds. PRACTICAL APPLICATIONS Little information is available on how electron beam irradiation penetrates a complex medium such as packed blueberries. This study presents unique results from a dose distribution calculation method using Monte Carlo simulation and computed tomography scanning techniques, which can be an effective tool for the development of proper irradiation treatment planning of packed fruits and other fresh produce. The suitability of using electron beam technology to preserve the quality characteristics and shelf life of packed blueberries was verified. [source] STUDY ON IMPROVEMENT OF THE QUALITY IN CHINESE NEW-TYPE LIQUOR BY PERVAPORATION WITH POLYDIMETHYLSILOXANE MEMBRANEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2007ER SHI ABSTRACT A composite polydimethylsiloxane (PDMS) membrane was used to separate aroma compounds from Chinese new-type liquor by pervaporation at 30, 35 and 40C and 10-mmHg downstream pressure. The gas chromatography analysis of aroma compounds in the retentate and permeate showed that PDMS membrane had excellent separation performance. Separation efficiencies for five kinds of esters (except ethyl lactate) and acetal in the original liquor are 100%, over 70% for alcohols (except methanol) and above 87% for aldehyde. The average flux for ethanol reached 3,539 g/m2 · h at 40C. Sensory analysis of the separated ingredients indicates that the sensory quality of the new liquor was significantly superior to that of the original liquor. Experiments suggest that pervaporation is a promising technique for the improvement of Chinese new-type liquor in terms of its flavor. [source] PREDICTION OF SPRAY-DRIED PRODUCT QUALITY USING TWO SIMPLE DRYING KINETICS MODELSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2005KAMLESH C. PATEL ABSTRACT Increasing attention has been given to spray drying because of its popularity in the manufacturing of various powders with prerequisite quality. A large number of theoretical and experimental studies have been published during the last five decades to study spray-drying operations. Despite this progress, there is still lack of information on the selection of an accurate and simple drying kinetics model to characterize the droplet drying process. This article has particularly focused on the comparison of two simple and effective drying kinetics models: the characteristic drying-rate curve and reaction-engineering approach (REA) models. This article reported mathematical models that can be used to design the spray-drying operation and to predict the particle's characteristics for realistic dryer-wide situations. Both the physical and biochemical quality attributes were investigated regarding their sensitivity to the model parameters used in the two drying kinetics models. The REA model was found to deliver more realistic predictions during the modeling of the droplet drying process for all the sets of conditions tested. [source] DRYING METHODS AND QUALITY OF SHRIMP DRIED IN A JET-SPOUTED BED DRYERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2005RUNGTIP TAPANEYASIN ABSTRACT The objective of this study was to experimentally investigate the effects of various parameters, i.e., size of shrimp, level and pattern of inlet drying air temperature, on the drying kinetics and various quality attributes of dried shrimp viz. shrinkage, rehydration ability, texture and color during drying in a jet-spouted bed dryer. It was found that the use of a constant inlet air temperature of 100C yielded dried shrimp of the best quality in terms of low percentage of shrinkage, high percentage of rehydration, low maximum shear force and high value of redness compared to shrimp dried using other conditions. A simple mathematical model that enables prediction of the drying behavior of shrimp in a jet-spouted bed dryer has also been developed. [source] TWO-PHASE MODELING AND THE QUALITY OF SOYBEAN SEEDS DRIED IN A COUNTER-CURRENT MOVING BED DRIERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2004A.F. LACERDA ABSTRACT The purpose of the present work is to study the simultaneous heat and mass transfer between air and soybean seeds in a countercurrent moving bed dryer, based on the application of a two-phase model to the drying process. The numerical solution of the model is obtained by using a computational code based on backwards differential formulae. The experimental data of air humidity and temperature and of seed moisture content and temperature at the dryer outlet are compared to the simulated values, showing a good agreement. This work also analyzes the effect of the main process variables (drying air temperature, air relative humidity, air velocity and solids flow rate) on the soybean seeds quality during drying. Empirical equations fitted to the experimental data are proposed for predicting the soybean seed quality (germination, vigor and fissures) as a function of the investigated variables. [source] EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT A study was carried out on the effect of various pretreatments and drying methods on drying time and quality of chilli pepper. Chilli peppers were pretreated with different blanching types and concentrations of osmotic sugar solutions (60 and 70°Brix), and were dried afterward. Results indicated that the pretreated peppers dried faster than the untreated ones. The peppers soaked in osmotic solution of 70°Brix had the lowest drying time, which decreased by a variation of 33.3,41.7%, compared with the dried untreated peppers that had the highest drying time. Solar-dried peppers had higher nutritional content than peppers dried from the other methods, while the oven-dried pepper samples had the lowest vitamin A and vitamin C contents. PRACTICAL APPLICATIONS Drying gives dried samples lower nutritional quality than fresh samples because of physiological changes that takes place. Pretreatments of pepper by steam and by water blanching are common methods, but osmotic dehydration also has a significant effect on the quality of dried foods. The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated. Osmotically dehydrated samples had the lowest drying time, while pretreated samples dried faster than untreated samples generally. The nutritional quality of the dried samples, however, varied with the different pretreatment methods. This indicates that pretreatment enhances drying rate and also affects the quality of the final dried product. Dried pepper can thus be pretreated with blanching or dipping in osmotic solutions for products of higher nutritional quality. This will give dried pepper that will meet the nutritional requirement of the consumers better than untreated dried pepper. [source] INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010SHIMELIS A. EMIRE ABSTRACT The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (,18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage. [source] BIOCHEMICAL AND SENSORY QUALITY OF PHYSALIS (PHYSALIS PUBESCENS L.) JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2010ALY F. EL SHEIKHA ABSTRACT Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits and some interesting functional products could be developed from these berries. The fresh juice was yellowish or orangey and had a light, sweet taste with acidic nature (pH 3.5). The titratable acidity was 1.43, polyphenols 76.6 mg/100 mL and vitamin C 38.8 mg/100 mL. Physalis juice was rich in carotenoids (70 µg/mL). The juice had a high level in minerals such as phosphorus (578 mg/100 mL), potassium (1,196 mg/100 mL), zinc (2.4 mg/100 mL) and boron (1 mg/100 mL). The essential amino acids in the juice such as isoleucine, valine and tryptophan (42.97, 39.92 and 39.83 mg/100 mL) were higher than those recommended by Food and Agriculture Organization/World Health Organization/United Nations Union (FAO/WHO/UNU). PRACTICAL APPLICATIONS Tropical pulpy juices play an important role in nutrition as an excellent base for low-calorie and dietetic products. Physalis fruit and juice are nutritious, containing particularly high levels of niacin, carotenoids and minerals. There are very little available data in the literature regarding physicochemical and sensory properties. As part of the first steps toward developing Physalis as commercial crop, the present study aimed to evaluate the nutritional and sensorial properties of fresh juice as a new product from Physalis. [source] PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2009LIAN-SYUN LIN ABSTRACT Fish ball, a surimi product rich in lipid and protein, is a popular food in Taiwan. Because lipid oxidation is one of the major deterioration reactions for fish ball, the feasibility of preservation of fish ball quality by the application of antioxidant-incorporated zein coating was investigated. Three antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and n-propyl gallate (PG) were used to formulate the antioxidant zein coatings. Infrared spectroscopy was used to confirm the successful incorporation of antioxidant with zein protein; peroxide value (POV), thiobarbituric acid reactive substance (TBARS) and weight loss were used as the quality indicators of fish ball stored at 4C. While all three types of antioxidant-incorporated zein coatings significantly retarded the quality deterioration, PG-incorporated zein coating exerted better quality preservation effectiveness than BHA- and BHT-incorporated zein coatings. PRACTICAL APPLICATIONS Edible coatings have been under research for several decades. However, most of the studies are conducted for the investigations of physiochemical or mechanical properties and usually using simulated food systems. The lack of applications on the commercial food products manufactured from food plants makes the edible coatings somewhat unrealistic. Not prepared in a laboratory for academic purpose only, the fish ball used in the present study was a real commercial product. The promising results of antioxidant-incorporated zein coatings on commercial products presented in this report will enhance the confidence of food manufacturers on the edible coatings. [source] THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2009MAGDALENA MICHALCZYK ABSTRACT The aim of this study was to analyze the effects of air-drying and freeze-drying and subsequent storage of dried products on the content of polyphenols, anthocyanins and the antioxidant properties of selected berry fruits. The material was raspberry (Rubus ideaus L.), strawberry (Fragaria ananassa Duch) and bilberry (Vaccinum myrtillus). Despite exposure to atmospheric oxygen, the stored freeze-dried fruit retained the properties of the raw material better than the air-dried product. In the case of the latter, there were considerable differences in the retention of total polyphenolic and anthocyanin content as well as antioxidant properties in the three fruit species examined. In particular, bilberry maintained a high polyphenol and anthocyanin content and high antioxidant potential despite the greatest losses of these compounds. PRACTICAL APPLICATIONS Consumer demand for food with health-promoting qualities is increasing. The food industry has intensified its efforts to provide high quality, semi-processed products that fulfil this requirement. The results presented in this work indicate that even after long-term storage and despite exposure to atmospheric oxygen, freeze-dried berries retain the antioxidant properties of the raw material to a very high degree. Therefore, lyophilisates can satisfy this particular need. Air-dried berries are much less stable during long-term storage. The dynamics of the changes occurring during the storage of both kinds of product are presented in detail. [source] SEMOLINA AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOURJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2008SHALINI SINHA ABSTRACT Flaxseed (Linum usitatissimum L.) is an emerging food ingredient because of its several health benefits. Research was conducted to determine the effects of semolina, hydration level during extrusion and flaxseed flour concentration on the physical and cooking characteristics of freshly extruded pasta. The appearance of fresh pasta reflected the appearance of the ingredients. Fresh pasta became darker and redder as flaxseed flour concentration increased. Flaxseed flour did not affect cooking loss or water absorption during cooking of fresh pasta. However, flaxseed flour reduced the cooked firmness of fresh pasta by decreasing the dough strength. The cooked firmness of fresh pasta containing flaxseed flour was improved by using a semolina that makes a strong dough rather than a weak dough, and by extruding at a low (29%) compared to high (31%) hydration level. PRACTICAL APPLICATIONS Research results reported in this article would be useful in the development of a processing protocol for fresh pasta containing flaxseed flour and possibly other nontraditional ingredients. The results provide support for the need to use a strong dough-forming semolina and to extrude the semolina,flaxseed flour mixture at a low hydration level (29%) in order to produce a fresh pasta that has desirable cooking/cooked properties. [source] OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008ZHI-SHENG LIU ABSTRACT Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products. [source] EFFECT OF PACKAGING MATERIALS ON THE QUALITY OF IRON-FORTIFIED WHOLEMEAL FLOUR DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2007N. HUMA ABSTRACT The effect of packaging materials on the physicochemical and rheological characteristics of iron-fortified wholemeal flour (WMF) during storage was determined. WMF was fortified with three fortificants, namely ferrous sulfate (30 ppm), ferrous sulfate + ethylenediamine tetraacetic acid (EDTA) (20 + 20 ppm) and elemental iron (60 ppm). Each flour was also fortified with 1.5 ppm folic acid. Moisture, flour acidity and peroxide value increased during storage, while protein and fat contents decreased. Highest conversion of Fe2+ into Fe3+was observed in flour fortified with ferrous sulfate (2.72%), followed by that fortified with ferrous sulfate + EDTA (1.49%) and elemental iron (1.06%). Water absorption and dough viscosity of iron-fortified flours increased during storage. The flour containing ferrous sulfate was most acceptable regarding sensory characteristics, followed by samples containing ferrous sulfate + EDTA. Fortified flours were more stable during storage than unfortified. Addition of EDTA increased the stability of flours and fortificants. The fortified flours stored in polypropylene bags proved more stable than those stored in the tin boxes. PRACTICAL APPLICATIONS The main role of packaging is to protect the product during handling, distribution and storage against environmental and mechanical hazards. The success of a fortification program depends on the stability of micronutrients and food to which these are added. Chemical changes during storage badly affect chapatti making and sensory properties. Exposure of the fortificant to any factor including heat, moisture, air or light, and acid or alkaline environments during processing, packaging, distribution, or storage affects its stability. Flour containing elemental iron and ferrous sulfate with EDTA remained stable up to 42 days. The unfortified flour and flour containing ferrous sulfate remained stable for 21 days in tin boxes and 28 days in the polypropylene bags. Wheat flour milling industry would be benefited from this research if government is keen to launch iron fortification program in the country to curb iron deficiency anemia among population. [source] AQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEATJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2005KEILY ALVES DE MOURA OLIVEIRA ABSTRACT The antibacterial effect of garlic extract (5, 10 and 15%) was investigated on poultry carcasses obtained from a slaughterhouse, stored under refrigeration, and evaluated at selected time intervals. The effect of the garlic extract on the microbial contaminants of the poultry carcass surface , Salmonella, strict and facultative aerobic, mesophilic, and total and fecal coliforms , was evaluated. The garlic extract exhibited a concentration-dependent reduction of microbial contamination. Garlic extract concentrations of 10 and 15% were the most effective. The bacteriostatic action of garlic extract against mesophilic microbiota can be observed until the third storage day. The count of total and fecal coliforms remained low during the storage period. Chicken feed was the apparent source of Salmonella contamination, and the aqueous garlic extract was not effective against Salmonella. [source] EFFECTS OF ENZYME-AIDED PEELING ON THE QUALITY OF LOCAL MANDARIN (CITRUS RETICULATA B.) SEGMENTSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2004FANNY LIU ABSTRACT Pectinases are observed to selectively alter the albedo structure of citrus fruits and, hence, aid the removal of the peel and adhering albedo layer. This study was carried out to determine the optimum conditions needed to peel local mandarins using pectinases (Peelzym II, Novo Nordisk, Denmark). The experiment variables were enzyme concentration, vacuum pressure and vacuum infusion time. The mandarins were first scored from the stem end to the blossom end, followed by immersion in 1000 mL of enzyme solution at a set vacuum pressure and ambient temperature (27 ± 1C). Only one parameter was varied in any one experiment. Peelzym II at 0.4% v/w, 650 mm Hg vacuum and 16 min of vacuum time were optimal. The enzyme-peeled fruit segments were judged by the panelists using three different sensory tests to ascertain their appeal to consumers. A significant (P < 0.05) difference between enzyme-peeled and hand-peeled segments was found, with the panelists preferring the enzyme-peeled segments. [source] QUALITY OF MODIFIED ATMOSPHERE PACKAGED "BARTLETT" PEARS AS INFLUENCED BY TIME AND TYPE OF STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2004S.R. DRAKE ABSTRACT Commercially mature "Bartlett" pears for this study were obtained from local commercial packing facilities. In the first year, pears were packed in modified atmosphere bags and placed in boxes or packed normally (control) with an individual paper wrap around each pear plus a polyethylene liner in the box. Boxed pears from both types of packaging were stored in regular atmosphere (RA) storage at 1C for 30 or 90 days. In the second year, pears were packed normally and stored in both RA or controlled atmosphere (CA) storage for 45 or 90 days, or packed in modified atmosphere bags and stored in RA at 1C. After 45 days, normally packed pears from both RA and CA were removed from their initial storage, placed in modified atmosphere bags and returned to RA storage for an additional 45 days. Pears stored in modified atmosphere bags were superior in quality to normally packed pears stored only in RA storage and equal in quality to pears stored in CA for periods of 90 days. The quality of pears held in modified atmosphere bags under CA conditions deteriorated after only short periods of time (<45 days). Pears in modified atmosphere bags should be stored only in RA. Little or no quality advantage was evident if use of modified atmosphere bags was delayed regardless of prior storage type. [source] SELECTED DRYING CONDITIONS AND STORAGE PERIOD AND QUALITY OF WALNUT SELECTIONSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2003M. A. KOYUNCU Walnut selections were hulled at harvest time, and 3 and 5 days after harvest to determine the effects of hulling time on postharvest quality. Walnuts removed from their hulls were stored shelled and unshelled under ambient conditions after being dried at selected conditions. Among the tested hulling dates, the best results were obtained from the walnuts hulled at harvest time. At the end of the storage period, the least quality losses were determined in the walnuts dried in the sun. Generally, quality losses in the shelled walnuts were greater than quality losses in the unshelled walnuts. According to the research results, walnuts removed from their hulls and dried under sun can be stored under ambient conditions (21 ± 1C and 50,65 RH) and retain acceptable quality for 12 months. [source] STORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2003KAWALJIT TANDON Two studies were conducted to assess the effect of hot-fill pasteurization at 63C and UV irradiation at 14 mJ/cm2 on the quality and shelf-life of apple cider packaged under controlled conditions with minimal packaging contamination, and under pilot plant conditions resembling commercial operations. The processed cider was stored at 7C for up to 14 weeks in the first study and 4 weeks in the second. Microbiological, chemical and sensory tests were conducted weekly on cider samples. There were no significant differences among the fresh processed ciders with regard to taste and preference. All treatments achieved a reasonable reduction in microbial counts, although hot-fill pasteurization provided longer shelf-life. There were significant changes in pH, titratable acidity, soluble solids and turbidity of samples during storage. Hot-fill at 63C is a comparable alternative to flash pasteurization at 71C for 6 s for the production of safe quality cider at small cider mills. [source] NUTRITIONAL QUALITY OF IRRADIATED ORANGE JUICE,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2002XUETONG FAN Single-strength orange juice was exposed to 0, 0.89, 2.24, 4.23 and 8.71 kGy gamma radiation at 5C, and then stored at 23C for 6 days and 7C for 21 days. Conversion of ascorbic acid (AA) to dehydroascorbic acid (DHA), and loss of AA, total AA (TAA = AA plus DHA) and total antioxidants increased with radiation dose. Rate of TAA loss due to irradiation was much less than that of AA loss. Compared to nonirradiated juice (0 kGy), juice irradiated at 2.24 kGy or less had similar rates of AA and TAA loss during storage while juice irradiated at 4.23 and 8.71 kGy had higher rates of AA and TAA loss. Loss of total antioxidants in irradiated orange juice appeared to result from loss of AA. [source] | |||||||||||||||||||||||||||||||||||||||||||||||||