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Sauce
Kinds of Sauce Selected AbstractsFLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCEJOURNAL OF SENSORY STUDIES, Issue 5 2001I.T. NYGREN ABSTRACT The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine. [source] TEXTURE AND MOUTHFEEL OF SEMISOLID FOODS: COMMERCIAL MAYONNAISES, DRESSINGS, CUSTARD DESSERTS AND WARM SAUCESJOURNAL OF TEXTURE STUDIES, Issue 2 2003H. WEENEN ABSTRACT Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These were related to: viscosity, surface feel, bulk homogeneity, adhesion/cohesion, wetness-dryness and fat. Two groups of nontextural mouthfeel attributes were found to be relevant, which were related to perceived temperature and oral irritation. The importance of the attributes for each product category is discussed. [source] Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceJOURNAL OF FOOD SCIENCE, Issue 3 2003S. Tungkawachara ABSTRACT Biochemical characteristics of fish sauce made from Pacific whiting whole fish and a mixture (1:1) of its byproducts were investigated at 0, 1, 3, and 9 mo. As fermentation time extended, the degree of hydrolysis, total nitrogen content, amino nitrogen content, and hypoxanthine content increased, while inosine content, moisture content, and pH decreased. Degree of hydrolysis was significantly different at 9 mo of fermentation. All cathepsin activities were negligible after 3 mo. Consumer tests showed a nonsignificant difference in overall acceptance between our samples and commercial anchovy fish sauce (P > 0.05). This study demonstrated that surimi byproducts can be utilized as raw material for fish sauce. [source] Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon DioxideJOURNAL OF FOOD SCIENCE, Issue 8 2000M. Shimoda ABSTRACT: Volatiles were removed from fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. The extraction was done at 35 °C and CO2/sample flow ratio of 0.14 and 0.29 under pressures of 10 to 30 MPa. After the treatment at a CO2/sample flow ratio, 0.29 at 10 MPa, remaining percentage ((the concentration in treated sample/that in untreated one) × 100) was 5.2% trimethylamine, 8.0% S-methyl ethanethioate, 30% dimethyldisulfide, 55 to 61% aliphatic aldehydes, and 25 to 42% carboxylic acids. The increase in CO2 flow rate improved the extraction efficiency significantly, but no effect of pressure was observed. The odor intensities of treated samples were between 1/4 and 1/8 of the untreated fish sauce. [source] Schnittfeste Saucenwürfel , kleckerfreie SaucePHYSIK IN UNSERER ZEIT (PHIUZ), Issue 2 2007Thomas Vilgis Die Diskussion bei der Nachsitzung des physikalischen Kolloquiums ist angeregt. Das Fleisch geschnitten, zum Mund geführt, und schwupp, landet ein Saucenspritzer mitten auf der neuen Krawatte. Inspiriert durch neue Trends in der Avantgardeküche ließe sich dieses Missgeschick vermeiden: kleckerfreie Saucen, schnittfest und trotzdem heiß, das wär's. Tatsächlich sind schmackhaft warme, feste Gele in der haute cuisine keine Utopie. Und aus physikalischer Sicht ist der feste Saucenwürfel ein interessantes Beispiel für einen Sol-Gel-Übergang. [source] Sauce hollandaise, mit drei Sternen oder als Tüte aus dem Supermarkt.CHEMIE IN UNSERER ZEIT (CHIUZ), Issue 3 2008Delikate Grenzflächen Teil Die mit Eigelb aufgeschlagenen Saucen gehören zum Feinsten, was eine gute Küche bieten kann. Die physikalisch-chemischen Grundlagen dieser empfindlichen Öl-in-Wasser-Emulsionen machen die manuelle Herstellung mühselig. Deswegen bieten Supermärkte für die schnelle Küche verschiedenste Fertigprodukte an, wobei vor allem kalorienarme Produkte vom Verbraucher gefragt sind. Die Rezepturen verschiedener Fertigprodukte werden mit denen selbstgemachter Saucen verglichen. Auf wissenschaftlicher Basis wird ein narrensicheres Rezept zur Herstellung einer klassischen und einer leichteren Variante der Sauce hollandaise vorgestellt. Egg yolk based sauces belong to the most delicious dishes in gourmet cuisine. Unfortunately, the physical-chemical bases of these unstable oil-in-water emulsions make the manufacturing process quite time consuming. Therefore, supermarkets offer various convenience foods and especially low-calorie products play an especially prominent role. The recipies of various fast food sauces are analyzed with respect to their hydrocolloid components and compared with those of homemade sauces. Foolproof and science based recipies are given for a classical and a lighter version of Sauce hollandaise. [source] The dangers of making mint sauceCONTACT DERMATITIS, Issue 2 2004N. Tomson No abstract is available for this article. [source] Risk factors for prostate cancer incidence and progression in the health professionals follow-up studyINTERNATIONAL JOURNAL OF CANCER, Issue 7 2007Edward Giovannucci Abstract Risk factors for prostate cancer could differ for various sub-groups, such as for "aggressive" and "non-aggressive" cancers or by grade or stage. Determinants of mortality could differ from those for incidence. Using data from the Health Professionals Follow-Up Study, we re-examined 10 factors (cigarette smoking history, physical activity, BMI, family history of prostate cancer, race, height, total energy consumption, and intakes of calcium, tomato sauce and ,-linolenic acid) using multivariable Cox regression in relation to multiple subcategories for prostate cancer risk. These were factors that we previously found to be predictors of prostate cancer incidence or advanced prostate cancer in this cohort, and that have some support in the literature. In this analysis, only 4 factors had a clear statistically significant association with overall incident prostate cancer: African,American race, positive family history, higher tomato sauce intake (inversely) and ,-linolenic acid intake. In contrast, for fatal prostate cancer, recent smoking history, taller height, higher BMI, family history, and high intakes of total energy, calcium and ,-linolenic acid were associated with a statistically significant increased risk. Higher vigorous physical activity level was associated with lower risk. In relation to these risk factors, advanced stage at diagnosis was a good surrogate for fatal prostate cancer, but high-grade (Gleason , 7 or Gleason , 8) was not. Only for high calcium intake was there a close correspondence for associations among high-grade cancer, advanced and fatal prostate cancer. Tomato sauce (inversely) and ,-linolenic acid (positively) intakes were strong predictors of advanced cancer among those with low-grade cancers at diagnosis. Although the proportion of advanced stage cancers was much lower after PSA screening began, risk factors for advanced stage prostate cancers were similar in the pre-PSA and PSA era. The complexity of the clinical and pathologic manifestations of prostate cancer must be considered in the design and interpretation of studies. © 2007 Wiley-Liss, Inc. [source] DISTRIBUTION AND ANTIOXIDANT ACTIVITY OF POLYPHENOLS IN RIPE AND UNRIPE TREE PEPPER (CAPSICUM PUBESCENS)JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2007G. OBOH ABSTRACT Capsicum pubescens, commonly known as tree pepper with its distinctive thick-fleshed pungent fruit (ripe and unripe), is used as a vegetable condiment or made into a sauce. The present study sought to determine the distribution of polyphenols and antioxidant activity in its thick flesh and seeds. Free, bound and total phenol content of each extract was subsequently determined, while reducing power, Fe (II)-chelating ability, OH radical-scavenging ability and ability of the extracts to inhibit lipid peroxidation in basal and Fe (II)-induced lipid peroxidation in brain was used for antioxidant capacity. Unripe pepper had higher total phenol content than ripe pepper; however, there was no significant difference ( P > 0.05) in the total phenol content of flesh for both peppers (unripe [110 mg/100g], ripe [95 mg/100 g]) and the seed (unripe [110.0 mg/100 g ], ripe [90 mg/100 g]). Nevertheless, the free polyphenols in flesh and seed of the peppers were significantly higher ( P < 0.05) than the bound polyphenols. All the extracts inhibited lipid peroxidation in a dose-dependent manner, although free polyphenols from the flesh of ripe pepper caused the highest inhibition in malondialdehyde production in rat's brain. Free and bound polyphenols from the flesh of unripe pepper had the highest Fe (II)-chelating and OH radical-scavenging ability. While the free polyphenols from the flesh of ripe pepper had the highest reducing power, this may have accounted for its ability to reduce Fe (II)-induced lipid peroxidation. Therefore, by removing the seed from pepper, a 50% loss in the total phenol content would result, which will substantially reduce antioxidant activity. PRACTICAL APPLICATIONS Because many degenerative human diseases have been recognized as being a consequence of free radical damage, there have been many studies undertaken on how to delay or prevent the onset of these diseases. The most likely and practical way to fight against degenerative diseases is to improve body antioxidant status, which could be achieved by higher consumption of vegetables and fruits. Foods from plant origin usually contain natural antioxidants that can scavenge free radical. The inclusion of either ripe or unripe pepper in a diet is a common practice in Africa and some other parts of the world; our recent findings on the antioxidant properties of Capsicum pubescens clearly indicate that its inclusion in the diet will contribute greatly in the prevention of neuro-degenerative diseases associated with oxidative stress, by inhibiting lipid peroxidation. Moreover, removing the seeds of this pepper during food processing will reduce the total phenol content by 50%, and consequently reduce the antioxidant activity. [source] IN-LINE CONSISTENCY MONITORING OF TOMATO BASED PRODUCTS USING VIBRATIONAL PROCESS VISCOMETRYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2001P. J. CULLEN A vibrational process viscometer was evaluated as an in-line consistency monitoring technique for tomato based products. This sensor was installed in both pilot and industry scale production processes. Accuracy of the sensor and its ability to distinguish between varying concentrations of non-Newtonian fluids was evaluated with flowrate and temperature closely controlled. The sensor was shown to have the least inherent variability when compared to off-line techniques. However it was found to be flowrate dependent for the tomato based products. Good correlations between the sensor and off-line techniques were developed for the pilot scale trials. Plant trials revealed a number of problems in developing such correlations under industrial process conditions, however the instrument proved capable of tracking out of specification sauce as determined by the off-line Brookfield viscometer. It was concluded that use of the sensor would result in increased measurement precision over the off-line instruments coupled with the benefits of in-line monitoring. [source] QUALITY LOSS DURING TOMATO PASTE PRODUCTION VERSUS SAUCE STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2001RADHIKA K. APAIAH Two studies were conducted to assess the extent of quality changes in tomato processing versus storage. For the processing study, tomato juice was vacuum concentrated into paste at 68C for 300 min (LT) or 85C for 34 min (ST) and samples taken at 5,26 Brix. Reduced ascorbic acid (RAA) degraded sooner during LT than ST, but reached equivalent final concentrations. The particle size decreased and hue angle increased during LT, but not ST. The viscosity decreased more during LT than ST. There was no formation of 5-hydroxymethyl furfural (HMF.) For the storage study, commercial tomato sauce was stored at 4 to 55C for 6 months. RAA degradation and HMF formation during storage were first order with activation energies of 77 and 70 KJ/mole, respectively. The particle size decreased at all storage temperatures, viscosity decreased at 45 to 55C and hue angle increased at 37 to 55C. In general, quality loss of tomato sauce during processing was greater than during storage. [source] CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN-AMERICAN, LATINO AND PROTOTYPICAL CONSUMERSJOURNAL OF FOOD QUALITY, Issue 6 2002KENEKO T. CLAYBON African-American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African-American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African-Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers. [source] Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian AfricaJOURNAL OF FOOD SCIENCE, Issue 2 2007Sylvie Avallone ABSTRACT:, The effects of the formulation (okra, fish, soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zinc content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities (< 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enabled the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract of wood ash cooked for 25 min. [source] Lycopene Inhibits LPS-Induced Proinflammatory Mediator Inducible Nitric Oxide Synthase in Mouse Macrophage CellsJOURNAL OF FOOD SCIENCE, Issue 1 2007Mohamed M. Rafi ABSTRACT:, Lycopene is a fat-soluble red-orange carotenoid found primarily in tomatoes and tomato-derived products, including tomato sauce, tomato paste, and ketchup, and other dietary sources, including dried apricots, guava, watermelon, papaya, and pink grapefruit. In this study, we have demonstrated the molecular mechanism underlying the anti-inflammatory properties of lycopene using a mouse macrophage cell line (RAW 264.7). Treatment with lycopene (10 ,M) inhibited lipopolysaccharide (LPS)-stimulated nitric oxide (NO) production (40% compared with the control). Western blotting and reverse transcription-polymerase chain reaction (RT-PCR) analysis showed that lycopene treatment decreased LPS-induced inducible nitric oxide synthase (iNOS) protein and mRNA expression in RAW 264.7 cells, respectively. These results suggest that lycopene has anti-inflammatory activity by inhibiting iNOS proteins and mRNA expressions in mouse macrophage cell lines. Furthermore, cyclooxygenase-2 (COX-2) protein and mRNA expression were not affected by treatment with lycopene. [source] Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceJOURNAL OF FOOD SCIENCE, Issue 3 2003S. Tungkawachara ABSTRACT Biochemical characteristics of fish sauce made from Pacific whiting whole fish and a mixture (1:1) of its byproducts were investigated at 0, 1, 3, and 9 mo. As fermentation time extended, the degree of hydrolysis, total nitrogen content, amino nitrogen content, and hypoxanthine content increased, while inosine content, moisture content, and pH decreased. Degree of hydrolysis was significantly different at 9 mo of fermentation. All cathepsin activities were negligible after 3 mo. Consumer tests showed a nonsignificant difference in overall acceptance between our samples and commercial anchovy fish sauce (P > 0.05). This study demonstrated that surimi byproducts can be utilized as raw material for fish sauce. [source] Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase ProductionJOURNAL OF FOOD SCIENCE, Issue 3 2002L. H. Tran ABSTRACT: : An isolated bacterium strain named CN2 found in Vietnamese fish sauce has been identified as Bacillus subtilis. In an enzyme-producing medium with 0% and 8% NaCl concentration, the CN2 strain produced the maximum collagenase activity, 3.07 U/ml and 2.60 U/ml. The strain also produced gelatinase, but the maximum activity was only 1.03 U/ml at 8 h of incubation time and prolonged more than 22 h. Bacillus subtilis CN2, grown slowly in a medium containing 12% NaCl, showed a decreased rate of collagenase activity with a maximum activity of 1.60 U/ml at 18 h of incubation time. The culture supernatant of CN2 strain digested a purified native collagen from rat tail tendon as well as ,s-casein at Met123 -Lys124 position. Therefore The culture supernatant of CN2 can be used to produce healthy foods. [source] Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon DioxideJOURNAL OF FOOD SCIENCE, Issue 8 2000M. Shimoda ABSTRACT: Volatiles were removed from fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. The extraction was done at 35 °C and CO2/sample flow ratio of 0.14 and 0.29 under pressures of 10 to 30 MPa. After the treatment at a CO2/sample flow ratio, 0.29 at 10 MPa, remaining percentage ((the concentration in treated sample/that in untreated one) × 100) was 5.2% trimethylamine, 8.0% S-methyl ethanethioate, 30% dimethyldisulfide, 55 to 61% aliphatic aldehydes, and 25 to 42% carboxylic acids. The increase in CO2 flow rate improved the extraction efficiency significantly, but no effect of pressure was observed. The odor intensities of treated samples were between 1/4 and 1/8 of the untreated fish sauce. [source] A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOESJOURNAL OF SENSORY STUDIES, Issue 5 2008PAIRIN HONGSOONGNERN ABSTRACT A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six-member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a variety of raw, canned, concentrated and dried tomatoes, as well as tomato-based products including ketchup and simple pasta sauce, were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included 5 aroma attributes, 10 texture attributes and 18 flavor attributes including 6 taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products. PRACTICAL APPLICATIONS Increased consumption of tomato products has expanded interest in improving the sensory characteristics of tomatoes and subsequent products. This research provides a list of sensory flavor and texture terms that can be used to describe the sensory characteristics of both fresh and processed tomatoes. This information will help researchers, breeders and processors better understand the flavor and texture properties of fresh and processed tomatoes, and the tomato characteristics of tomato products. Taste attributes, often used in previous literature, are important but are not enough to describe the characteristics of tomatoes. In addition to flavor attributes, aroma and texture properties are important for describing tomato characteristics but have not been thoroughly established in previous research. [source] IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY (ROSMARINUS OFFICINALIS L.)JOURNAL OF SENSORY STUDIES, Issue 1 2007M.C. DÍAZ-MAROTO ABSTRACT The effect of drying treatment on the aroma characteristics of rosemary (Rosmarinus Officinalis L.) was studied using the Quantitative Descriptive Analysis (QDA) with a trained panel and by Free Choice Profiling (FCP) analysis with a consumer group. Differences between samples were observed after applying Principal Component Analysis to the QDA data and Generalized Procrustes Analysis to the FCP data. The highest differences were found between fresh rosemary samples and dried samples. However, dried samples (obtained by oven-drying at 45C and commercial samples purchased at the markets and stored for 6 months) showed significant differences in their sensory characteristics. Odor detection thresholds of the fresh rosemary leaves were calculated in water and in potato sauce, and significant differences were found. [source] FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCEJOURNAL OF SENSORY STUDIES, Issue 5 2001I.T. NYGREN ABSTRACT The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine. [source] Determination of banned Sudan dyes in food samples by molecularly imprinted solid phase extraction-high performance liquid chromatographyJOURNAL OF SEPARATION SCIENCE, JSS, Issue 19 2009Claudio Baggiani Abstract A method for molecularly imprinted SPE of banned Sudan azo-dyes from food samples was investigated. The molecularly imprinted polymer was obtained by suspension polymerization using 1-(4-chlorophenyl)azonaphthalen-2-ol as the mimic template. The molecular recognition properties of imprinted beads were evaluated for use as a SPE sorbent, in order to develop a selective extraction protocol for the Sudan class of dyes. The optimized extraction protocol resulted in a reliable molecularly imprinted SPE (MISPE) method suitable for HPLC analysis. It was selective for the main analyte, Sudan I, and the related azo-dyes Sudan II, III, IV, Sudan Red B, and Sudan Red 7B, while the permitted azo-dyes Allura Red AC, Neococcin, and Sunset Yellow FCF were not extracted. The method was tested for Sudan I, II, III, and IV in five different food samples (hot chilli pepper, hot chilli tomato sauce, sausage, tomato sauce, and hard boiled egg yolk) at three concentration levels (15, 100, and 300 ,g/g). It demonstrated itself to be insensitive to the presence of different complex matrices, precise, accurate, and with good recovery rates (85,101%). The LOD and LOQ were satisfactory for most analytical determinations. [source] A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2008Eunmi Koh Abstract BACKGROUND: Characterising the levels of key phytochemicals in foods commonly consumed in the Western diet is critical for database development, estimating intake and assessing the potential health benefits associated with the consumption of these products. This paper describes a market-basket evaluation of the key flavonoids, carotenoids and vitamin C in commercial organic (five brands) and conventional (five brands) marinara pasta sauces. RESULTS: Levels of ascorbic acid ranged from undetected up to 6.87 mg per 100 g fresh weight. The levels of total vitamin C in six of the ten samples were significantly lower than the amount listed on the Nutrition Facts Panel (P < 0.001 or P < 0.01). The contents of total vitamin C, flavonoids and lycopene were not statistically different between organic and conventional samples. Conventional pasta sauces demonstrated a significantly higher level of all- trans -,-carotene (P < 0.05). CONCLUSION: This suggests that any beneficial differences in levels of flavonoids, carotenoids and vitamin C gained through cultivation practices are not measurable at the consumer level in processed tomato products. Additionally, the results point to a large disparity between the actual vitamin C content of these products and the content listed on the Nutrition Facts Panel. Copyright © 2007 Society of Chemical Industry [source] Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2006Daleen van der Merwe Abstract Canning and evaluation procedures should be standardised to ensure that beans selected, based on canning quality, meet the requirements set by the market and processors. For the purpose of evaluating the canning qualities of small white beans in tomato sauce, three small-scale canning techniques were evaluated, one of which was found to deliver a product with quality parameters similar to those of international standards. Using South African small white bean cultivars and the selected method, Teebus, the cultivar used by industry as the standard to indicate acceptable canning quality, displayed better visual appearance and less split beans than with the other two methods. The percentage washed drained weight and texture values of Teebus were also in agreement with international standards. The evaluation procedure for the small white beans after canning was also optimised, by comparing two procedures, which identified texture, visual appearance (scale 1 to 10), splits (scale 1 to 10), hydration coefficient, clumping, size and colour as the statistically most suitable quality parameters. With the aid of the developed method, it was possible to define standard values for South African ,choice' and ,standard' grade beans, which previously was based only on ,visual inspection' by a trained inspection panel. Copyright © 2006 Society of Chemical Industry [source] A small outbreak of listeriosis potentially linked to the consumption of imitation crab meatLETTERS IN APPLIED MICROBIOLOGY, Issue 2 2000J.M. Farber A small outbreak of listeriosis involving two previously healthy adults occurred in Ontario. Food samples obtained from the refrigerator of the patients included imitation crab meat, canned black olives, macaroni and vegetable salad, spaghetti sauce with meatballs, mayonnaise and water. All of the samples except the water contained Listeria monocytogenes. The three most heavily contaminated samples were the imitation crab meat, the olives and the salad which contained 2·1 × 109, 1·1 × 107 and 1·3 × 106 cfu g,1, respectively. L. monocytogenes serotype 1/2b was isolated from the patients, as well as from the opened and unopened imitation crab meat. Molecular typing of the isolates by both randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) typing demonstrated the imitation crab meat and clinical strains to be indistinguishable. Challenge studies performed with a pool of L. monocytogenes strains showed that imitation crab meat, but not olives, supported growth of the organism. In this study we have shown for the first time the potential involvement of imitation crab meat in a small outbreak of listeriosis. In terms of disease prevention, temperature control is critical to prevent or reduce the growth of this foodborne pathogen. In addition, with refrigerated products having a long (> 30 d) shelf life, additional safety factors must be used to prevent the growth of foodborne pathogens such as L. monocytogenes. [source] Analyses of preservatives by capillary electrochromatography using methacrylate ester-based monolithic columnsELECTROPHORESIS, Issue 18-19 2004Hsi-Ya Huang Abstract Five common food preservatives were analyzed by capillary electrochromatography, utilizing a methacrylate ester-based monolithic capillary as separation column. In order to optimize the separation of these preservatives, the effects of the pore size of the polymeric stationary phase, the pH and composition of the mobile phase on separation were examined. For all analytes, it was found that an increase in pore size caused a reduction in retention time. However, separation performances were greatly improved in monolithic columns with smaller pore sizes. The pH of the mobile phase had little influence on separation resolution, but a dramatic effect on the amount of sample that was needed to be electrokinetically injected into the monolithic column. In addition, the retention behaviors of these analytes were strongly influenced by the level of acetonitrile in the mobile phase. An optimal separation of the five preservatives was obtained within 7.0 min with a pH 3.0 mobile phase composed of phosphate buffer and acetonitrile 35:65 v/v. Finally, preservatives in real commercial products, including cold syrup, lotion, wine, and soy sauces, were successfully determined by the methacrylate ester-based polymeric monolithic column under this optimized condition. [source] Ethnic differences in use value and use patterns of baobab (Adansonia digitata L.) in northern BeninAFRICAN JOURNAL OF ECOLOGY, Issue 3 2009E. De Caluwé Abstract The aim of this study was to combine qualitative and quantitative tools to evidence ethnic differences in use value and use patterns of baobab for the rural populations of northern Benin. The study was carried out in the municipalities of Boukoumbé and Karimama, focusing on Ottamari and Dendi ethnic groups, respectively, who have good knowledge on baobab uses. Ethnobotanical data were gathered through semi-structured individual interviews and processed by quantitative (multiple use curve, use value and fidelity level) and qualitative (flow chart) analytical and ethnobotanical methods. Leaves, fruit pulp and seeds of baobab were shown to be well-known for several food uses and were often the main ingredient in sauces, pastes, porridges and beverages. Medicinal uses were especially well-known for the bark, which was also used for making ropes. In both communities, a total of 38 different uses were mentioned for baobab products. There were significantly more uses known by the Ottamari than by the Dendi, with use values of 8 and 5, respectively. There were no differences detected in knowledge between sexes and age classes. As a result of its nutritional and high potential market value, preservation of ethnobotanical knowledge on baobab and exchange between communities is critical. Résumé Le but de cette étude était de combiner des outils qualitatifs et quantitatifs pour mettre en évidence des différences ethniques dans la valeur d'utilisation et dans les schémas d'utilisation du baobab chez les populations rurales du nord du Bénin. Cette étude fut réalisée dans les municipalités de Boukoumbé et de Karimama, spécifiquement chez les groupes ethniques Ottamari et Dendi, respectivement, qui ont une bonne connaissance des utilisations du baobab. Des données ethnobotaniques furent récoltées grâce à des interviews individuelles semi-structurées et elles furent traitées par des méthodes analytiques et ethnobotaniques quantitatives (courbe d'utilisation multiple, valeur d'utilisation et degré de fidélité) et qualitatives (graphique d'évolution). Les feuilles, la pulpe de fruits et les semences de baobab se sont avérées être bien connues pour plusieurs utilisations alimentaires et elles étaient souvent les ingrédients principaux dans des sauces, des pâtes, des bouillies et des boissons. Des utilisations médicinales étaient particulièrement bien connues pour l'écorce qui servait aussi pour fabriquer des cordes. Dans les deux communautés, un total de 38 utilisations différentes ont été mentionnées pour des produits du baobab. Il y avait significativement plus d'utilisations connues chez les Ottamari que chez les Dendi, avec des valeurs d'utilisation de 8 et de 5, respectivement. On n'a décelé aucune différence de connaissances en fonction de l'âge ni du sexe. Suite à sa valeur nutritionnelle et à sa haute valeur commerciale potentielle, la préservation des connaissances ethnobotaniques sur le baobab et des échanges entre communautés est critique. [source] Optimization of the Enzymatic Hydrolysis of Mussel MeatJOURNAL OF FOOD SCIENCE, Issue 1 2010Vanessa M. Silva ABSTRACT:, Mussel meat was subjected to enzymatic hydrolysis using Protamex. The relationship of temperature (46 to 64 °C), enzyme : substrate ratio (0.48% to 5.52%), and pH (6.7 to 8.3) to the degree of hydrolysis were determined. The surface response methodology showed that the optimum conditions for enzymatic hydrolysis of mussel meat were pH 6.85, temperature 51°C, and enzyme : substrate ratio of 4.5%. Under these conditions a degree of hydrolysis of 26.5% and protein recovery of 65% were obtained. The produced hydrolysate, under optimum condition, was characterized in terms of chemical composition, electrophoretic profile, and amino acid composition. Practical Application: The practical application of mussel meat hydrolysate is its use as flavoring in products such as soups, sauces, and special beverages. In addition, the product is partially digested and has great nutritional value due to its good amino acid profile and thus can be used as a food supplement in special diets. [source] Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law ExponentsJOURNAL OF FOOD SCIENCE, Issue 4 2008A.J. Pham ABSTRACT:, The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples. [source] Fat intake and food choices during weight reduction with diet, behavioural modification and a lipase inhibitorJOURNAL OF INTERNAL MEDICINE, Issue 5 2000K. Franson Abstract. Franson K, Rössner S (The Swedish Association for People with Bowel and Stomach Diseases, Stockholm and Huddinge Hospital, Huddinge, Sweden). Fat intake and food choices during weight reduction with diet, behavioural modification and a lipase inhibitor. J Intern Med 2000: 247: 607,614. Objective. To study the composition of fat intake and fat-rich meals consumed during a trial in which obese subjects were treated with a lipase-inhibitor or placebo, with emphasis on food choices and eating hours. Design. Patients were instructed to record all food and drink taken for four days prior to each dietician visit. The food diaries from all scheduled 15 treatment visits were analysed for nutritional content and composition and for temporal distribution. All meals containing 25 g of fat were defined as fat-rich. Subjects. Twenty-eight women and six men, mean age 45.2 ± 10.9 (SD) years with a mean body mass index of 37.3 ± 3.3 (SD) kg m,2 at the beginning of the study. Results. Fat intake, both as absolute weight and as energy % was generally higher in the placebo group but no significant trend over time could be seen. Fat rich meals were increased by 59% towards the end of the study. Most fat rich meals were eaten at lunch and dinner. Cooking fat, fatty sauces, meat dishes and cheese contributed to the major proportion of fat, both for placebo and drug treated subjects. No major changes were seen in food choice over time. Conclusion. A lipase inhibitor may affect the amount of fat ingested but does not seem to change major sources of fat. The typical fat-rich meal consumed by these subjects was a meat dish, consumed in the evening. [source] TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTSJOURNAL OF SENSORY STUDIES, Issue 6 2004DELORES H. CHAMBERS ABSTRACT The amount of training necessary to adequately "train" a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short-term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists. 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