Lynn V. Ogden

Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention

ABSTRACT The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples eith...

β-Galactosidase activity of commercial lactase samples in raw and pasteurized milk at refrigerated temperatures

Many consumers are unable to enjoy the benefits of milk due to lactose intolerance. Lactose-free milk is available but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is due in part to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or package, could increase the flexibility of the process and potentially reduce the cost. A rapid β-galactosidase assay was used to determine the relative activity of commercially available lactase samples at different temperatures. Four enzymes exhibited low-temperature activity and were added to refrigerated raw and pasteurized milk at various concentrations and allowed to react for various lengths of time. The degree of lactose hydrolysis by each of the enzymes as a function of time and enzyme concentration was determined by HPLC. The 2 most active enzymes, as determined by the β-galactosidase assay, hydrolyzed over 98% of the lactose in 24h at 2°C using the suppliers recommended dosage. The other 2 enzymes hydrolyzed over 95% of the lactose in 24h at twice the suppliers recommended dosage at 2°C. Results were consistent in all milk types tested. The results show that it is feasible to hydrolyze lactose during refrigerated storage of milk using currently available enzymes.

Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter.

The objective of this study was to better understand the effect of butter composition and emulsion structure on growth and survival of Clostridium sporogenes, used as a surrogate for C. botulinum in canned butter. The lack of a thermal process step in commercially available canned butter raises questions of potential safety, because it is hermetically sealed and generally exhibits anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or hurdles, within butter include: reduced water activity, acidity in cultured products, elevated salt content, and the micro-droplet nature of the aqueous phase in the butter emulsion. It was hypothesized that a normal, intact butter emulsion would have sufficient hurdles to prevent C. botulinum growth, whereas a broken butter emulsion would result in a coalesced aqueous phase that would allow for C. botulinum growth. Batch-churned butter was inoculated with C. sporogenes; butter samples with varying salt contents (0, 0.8, 1.6, and 2.4% wt/wt NaCl) were prepared and stored in coated steel cans for varying times (1 or 2 wk) and temperatures (22 or 41°C) to determine temperature and emulsion structure effects on C. sporogenes growth. Samples stored at 41°C showed a significant increase in C. sporogenes growth compared with those stored at 22°C. Furthermore, NaCl addition was found to have a significant effect on C. sporogenes growth, with 0.8% NaCl promoting more growth than 0%, but with decreases in growth observed at 1.6 and 2.4%. Uninoculated control plates were also found to have bacterial growth; this growth was attributed to other anaerobic bacteria present within the cream. It was concluded that removal of the hurdle created by the micro-droplet size of the emulsion aqueous phase could result in C. botulinum growth even at elevated salt levels and, therefore, home preparation of canned butter is not advisable. It is also possible that commercially canned butter, if heat abused, could potentially allow for C. botulinum growth and, therefore, consumption is not recommended.

Sensitivity comparison of sequential monadic and side-by-side presentation protocols in affective consumer testing.

The relative sensitivity of side-by-side and sequential monadic consumer liking protocols was compared. In the side-by-side evaluation, all samples were presented at once and evaluated together 1 characteristic at a time. In the sequential monadic evaluation, 1 sample was presented and evaluated on all characteristics, then returned before panelists received and evaluated another sample. Evaluations were conducted on orange juice, frankfurters, canned chili, potato chips, and applesauce. Five commercial brands, having a broad quality range, were selected as samples for each product category to assure a wide array of consumer liking scores. Without their knowledge, panelists rated the same 5 retail brands by 1 protocol and then 3 wk later by the other protocol. For 3 of the products, both protocols yielded the same order of overall liking. Slight differences in order of overall liking for the other 2 products were not significant. Of the 50 pairwise overall liking comparisons, 44 were in agreement. The different results obtained by the 2 protocols in order of liking and significance of paired comparisons were due to the experimental variation and differences in sensitivity. Hedonic liking scores were subjected to statistical power analyses and used to calculate minimum number of panelists required to achieve varying degrees of sensitivity when using side-by-side and sequential monadic protocols. In most cases, the side-by-side protocol was more sensitive, thus providing the same information with fewer panelists. Side-by-side protocol was less sensitive in cases where sensory fatigue was a factor.

Sensory and nutritional quality of white rice after residential storage for up to 30 years

Abstract Rice is a staple food that may be packaged for long-term storage to ameliorate unpredictable circumstances such as crop failures and natural disasters. The sensory and nutritional quality of 18 samples of long grain white rice (11 regular, 7 parboiled) packaged in cans stored up to 30 years at ambient temperature in residential locations was evaluated. Hedonic scores for overall liking ranged from 5.6 to 6.6 (9-point scale) and all samples regardless of age scored above 5, “neither like nor dislike”. All but one 30-year parboiled sample were considered acceptable for everyday use by greater than 50% of panelists, and for emergency use by over 88% of panelists. Thiamin concentrations ranged from 0.5 to 3.6 µg/g. Although vitamin stability appears to be limited, rice retains much of its sensory quality over time and the presence of minerals and other stable macronutrients may justify its inclusion in a long-term food storage regimen.