Therese M. Work

Phenolic acid detection thresholds in processed potatoes

Abstract Phenolic acids in potatoes vary naturally and due to handling practices, but little is known about their effects on potato flavor. Best-estimate thresholds (BET) were calculated on data obtained from a 12 member panel utilizing the ASTM Standard Practice E 679-91. Six scale steps were used at a concentration factor of 1.25. Thresholds were determined for chlorogenic and ferulic acids in water and in reconstituted dehydrated mashed potatoes with and without corn oil margarine. Total phenolic concentration of the processed potatoes was measured by HPLC. Aqueous thresholds were 82 ppm and 62 ppm for chlorogenic and ferulic acids, respectively. The chlorogenic acid threshold value was higher in potatoes with added margarine (152 ppm). Addition of margarine to potatoes did not affect the ferulic acid threshold.

A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved product

Frozen par-fries were processed in January and February using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. Prior to par-frying the raw potato slices were treated chemically or physically in order to increase the amount of bound water, or to remove water. At each processing date total solids of the raw and treated tissue were determined. Par-fries were analyzed for fat content. Treated samples were microwave heated and evaluated for sensory qualities as compared to frozen par-fries heated in a conventional oven.In no cases were the microwaved fries superior to the oven-heated fries in color, flavor, or texture. Drying the blanched fries in an oven for 10 min. prior to par-frying produced a microwaved product that was quite similar to the oven-heated fries, particularly in the case of the BelRus potatoes. In all cases BelRus potatoes absorbed less fat on par-frying than did Russet Burbank potatoes.ResumenEn enero y febrero se procesó papa prefrita y congelada utilizando las variedades BelRus y Russet Burbank provenientes de las mismas fuentes y conservadas en las mismas condiciones de almacenamiento. Antes de hacerse la fritura partial, los trozos de papa cruda fueron tratados química o físicamente para incrementar la cantidad de agua ligada o para extraer el agua. En cada fecha de procesamiento, se determinaron los sólidos totales del tejido crudo y del tratado. La papa prefrita fue analizada por su contenido de grasa. Las muestras de la papa tratada fueron calentadas por micro-ondas y evaluadas por sus calidades sensoriales en comparación con la papa prefrita y congelada calentada en un horno convencional.En ningún caso, la capa frita a la francesa expuesta a las micro-ondas estuvo superior a la que fue calentada en un horno convencional. Al secar los trozos de papa escaldada en un horno durante 10 minutos antes de someterlos a la fritura parcial, se obtuvo un producto que, cuando fue calentado por micro-ondas, era muy similar a la papa frita calentada en el horno, particularmente en el caso de BelRus. En todos los casos, BelRus absorbía menos grasa por la fritura parcial que Russet Burbank.

Sensory quality of Ontario potatoes compared with principal varieties grown in Maine

Baked potatoes of five varieties grown at the same location in Maine were evaluated for quality shortly after harvest and after six months’ storage by sensory panels of 16 and 18 members. The Ontario variety was rated significantly poorer (P = 0.05) in flavor than Russet Burbank, Katahdin, and Superior, but did not differ from Kennebec when tested in November. Following storage, however, these differences were not significant. At the 1% level of detection, Ontario tubers were judged significantly less mealy than those of the Russet Burbank, Katahdin, Superior, and Kennebec varieties (Nov. Kennebec excepted) and were grayer (Mar. Superior excepted).Due to the low mealiness ratings and grayness of flesh, tubers of the Ontario variety were considered less desirable for table stock than potatoes of other principal varieties grown in Maine.ResumenPapas cocinadas de cinco variedades cultivadas en la misma localidad en Maine fueron evaluadas por calidad casi inmediatamente después de la cosecha y después de 6 meses de almacenamiento por paneles sensores de 16 a 18 miembros.La variedad Ontario fue proporcionalmente la peor significativamente (P = 0.05) en valor que Russet Burbank, Katahdin y Superior, pero no diferian de Kennebec cuando fueron evaluadas en noviembre. Subsiguiente al almacenamiento, sin embargo, estas variedades mejoraron significativamente. Al nivel Cl 1% de detección, tubérculos de Ontario fueron juzgados significativamente menos harinosos que aquellas variedades de Russet Burbank, Katahdin, Superior Y Kennebec (excepto Kennebec de noviembre) y fueron mas pardosos (excepto de marzo).Debido a las bajas proporciones de calidad de harinoso y pardeamiento de pulpa, los tubérculos de la variedad Ontario fueron considerados los menos deseables para consumo o de mesa que papas de otras principales variedades cultivadas en Maine.

Mainechip: A new chipping potato variety for cool storage processing

TheMaineChip potato variety is medium-maturing and has round, whiteskinned, white-fleshed tubers with shallow eyes, high specific gravity and moderate yields. Its major use is expected to be as a storage chipping variety since sugar build-up in storage is slow, and reconditioning is possible. This variety can be chipped directly from 7 C storage.MaineChip does not show the net necrosis caused by potato leafroll virus and is moderately tolerant to verticillium wilt (Verticillium alboatrum) and rhizoctonia (Rhizoctonia solani). It is also moderately resistant to blackspot and shatter bruise. Hollow heart is its major internal quality defect, being a problem in ten of the twenty-nine regional tests conducted over five years.CompendioLa variedad de papa Mainechip es de maduración semitemprana y tiene tubérculos redondos de piel y carne blancas, con ojos superficiales, alta gravedad especícifica y rendimientos moderados. Se espera que su uso principal sea como una variedad de fritura a la inglesa para ser procesada directamente después de su almacenamiento desde que el incremento de azúcar es bajo, siendo posible su reacondicionamiento. Esta variedad puede ser frita directamente a la inglesa al salir de un almacenamiento de 7 C°. Mainechip no muestra la necrosis en red causada por el virus del enrollamiento de la hoja (PLRVB) y es moderadamente tolerante a la marchitez por Verticillium (Verticillium albo-atrum) y a la rhizotoniasis (Rhizoctonia solani). Ella es también moderadamente resistente a la mancha negra y a las magulladuras por golpes. El corazón vacío es su principal defecto interno de calidad, siendo un problema en diez de las veintinueve pruebas conducidas en cinco anos.

Sensory quality of French fries prepared from BelRus and Russet Burbank potatoes

Frozen par-fries were processed in January, February, and March using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. At each processing date, total solids of the raw tissue were determined and the par-fries were analyzed for fat content. Samples were finish-fried and presented to panels for evaluation of sensory qualities.The color, flavor, and textural properties of frozen French fries prepared from BelRus potatoes, which were considerably higher in total solids content and absorbed less vegetable oil, were significantly preferred by sensory panels to French fries processed from Russet Burbank potatoes.ResumenSe procesó papa BelRus y Russet Burbank parcialmente frita y congelada en enero, febrero y marzo, proveniente de la misma fuente conservada en las mismas condiciones de almacenamiento. En cada fecha de procesamiento, se determinaron los sólidos totales del tejido crudo y se analizó la papa parcialmente frita para encontrar su contenido de grasa. Se completó el freimiento de las muestras que luego fueron presentadas a degustadores para la evaluación de calidades sensoriales.El color, el sabor y las propiedades de la textura de la papa frita a la francesa preparada con BelRus, que tenía un contenido de sólidos totales más alto y absorbía menos aceite vegetal, fueron significativamente preferidos por los degustadores a la papa frita a la francesa procesada de Russet Burbank.

St. Johns: a round white potato variety for fresh market.

The St. Johns potato variety is high-yielding and late-maturing with attractive, round to oblong, white-skinned, white-fleshed tubers with mediumshallow eyes. Its major use is expected to be as a maincrop tablestock variety. Taste panels rated St. Johns better than or equal to Katahdin in texture, color, mealiness, and flavor. St. Johns tubers do not show the net necrosis caused by potato leafroll virus, and are resistant to golden nematode, corky ringspot, hollow heart, and blackspot bruising. St. Johns is also moderately resistant to greening, shatter bruise, verticillium wilt, early blight, common scab, the common race of late blight, leafroll,Fusarium sambucinum (dry rot) andErwinia carotovora (soft rot), although some breakdown has been reported in commercial storages. Symptoms of leafroll virus infection are somewhat difficult to detect.CompendioLa variedad de papa St. Johns tiene alto rendimiento y madurez tardia, y sus tubérculos son atractivos, redondos a oblongos, de piel y pulpa blancas y ojos semiprofundos. Se anticipa su uso principalmente como una variedad importante para el consumo. Los paneles de catadores calificaron a St. Johns mejor o igual que la variedad Katahdin en cuanto a textura, color, contenido de harina y sabor. Los tubérculos de la variedad St. Johns no muestran la necrosis reticular que causa el virus del enrollamiento de la hoja de la papa y son resistentes al nematodo dorado, mancha anillada, corazón vacío y mancha negra no infecciosa. También es moderadamente resistente al verdeamiento, golpes, marchitez porVerticillium, tizón temprano, sarna común, la raza común del tizón tardío, enrollamiento de la hoja, pudrición seca (Fusarium sambucinum) y pudrición blanda (Erwinia carotovora), aunque hay algunos informes de descomposición durante el almacenamiento con fines comerciales. Los síntomas de infección por el virus del enrollamiento de la hoja son un poco difíciles de detectar.

Prestile: a new round white potato variety.

Prestile is a late maturing potato variety with attractive, round to oblong, white-skinned, white-fleshed tubers with shallow eyes. Its major use is expected to be for tablestock in areas where Katahdin and Ontario are now grown. Prestile tubers are slow to sprout in storage and do not show the net necrosis caused by potato leafroll virus, but are quite susceptible to heat necrosis. This variety is immune to potato virus X, and is moderately resistant to common scab (Streptomyces scabies), verticillium wilt (Verticillium albo-atrum), and early blight (Alternaria solani). Prestile is susceptible to skinning and shatter bruise, and is difficult to kill, particularly when heavily fertilized.CompendioPrestile es una variedad tardía de papa con tubérculos atractivos, redondos a oblongos, de piel blanca y pulpa blanca y con ojos superficiales. Se espera que sea utilizada principalmente para consumo directo en zonas donde ahora se cultivan Katahdin y Ontario. Los tubérculos de Prestile tienen un brotamiento lento en almacenamiento y no presentan la necrosis en red causada por el virus del enrollamiento de la hoja, pero son bastante susceptibles a la necrosis por calor. Esta variedad es inmune al virus X de la papa y moderadamente resistente a la sarna común (Streptomyces scabies), marchitez por verticillium (Verticillium albo-atrum), y al tizón temprano (Alternaria solani). Prestile es susceptible a magulladuras y rupturas de la piel y es difícil de eliminar, especialmente cuando ha sido fertilizada en abundancia.

Mainestay: A high-yielding, round white potato variety for fresh market

The Mainestay potato variety is high-yielding and late-maturing producing attractive, round, white-skinned, white-fleshed tubers with medium-shallow eyes. Its major use is expected to be as a maincrop tablestock variety. Mainestay appearance ratings are similar to those of Katahdin, and greening in Mainestay tubers is less than in Kennebec. Most boil and bake qualities were rated equal to Katahdin in at least half of the tests, and Mainestay usually has a low incidence of internal defects. However, purple streak, heat necrosis, vascular discoloration, and heat sprouts have been seen on occasion. Mainestay tubers do not show the net necrosis caused by potato leafroll virus, and have shown very little hollow heart or blackspot bruising. Mainestay is susceptible to common scab and acid scab, but moderately resistant to verticillium wilt (Verticillium, albo-atrum andV. dahliae), early blight (Alternaria solani), rhizoctonia (Rhizoctonia solani), dry rot (Fusarium sambucinum), and pink rot (Phytophthora erythroseptica). It is moderately susceptible to the common race of late blight (Phytophthora infestans). Mainestay tubers are slow to mature after vine kill, and additional time is required prior to harvest in order to allow for proper periderm development and to reduce storage losses.ResumenMainestay es una variedad de papa de alto rendimiento y maduración tardía que produce atractivos tubérculos de forma redonda con cáscara y pulpa blanca y con ojos medianamente profundos. Se espera que su uso principal sea para el consumo directe. La calificación para la apariencia de Mainestay es similar a la de la variedad Katahdin y el verdeamiento de sus tubérculos es menor al de Kennebec.La mayorá de sus cualidades para la cocción y ebullición fueron calificadas como iguales a las de Katahdin en al menos la mitad de las pruebas efectuadas, pero Mainestay por lo general tiene una incidencia baja de defectos internos. Sin embargo, se han observado ocasionalmente estrías púrpuras, necrosis causada por el calor, descoloración vascular y brotamientos causados por el calor. Los tubérculos de Mainestay no muestran la necrosis reticulada causada por el virus del enrollamiento de la papa, y han mostrado muy pocos síntomas de corazón vacío o manchas negras causadas por golpes. Mainestay es susceptible a la sarna o sarna ácida, pero se muestra moderadamente resistente a la verticilosis (Verticillium albo-atrum yV. dahliae), rhizoctoniasis (Rhizoctonia solani), pudrición seca (Fusarium sambucinum) y pudrición rosada (Phytophthora erythroseptica). Es moderadamente susceptible a la raza común del tizón tardío (Phytophthora infestons). Los tubérculos de Mainestay tienen una maduración lenta luego de la muerte del follaje y se necesita un tiempo adicional previo a la cosecha para permitir el desarrollo adecuado de la peridermis y para reducir las pérdidas de almacenamiento.

Formulation and characteristics of a fermented pepperoni using mutton and fowl

Abstract A fermented pepperoni was prepared using hand deboned mutton (50%) and fowl (50%) and the chemical, physical and sensory properties of the experimental pepperoni were examined. The muttom:fowl pepperoni contained 33.6% protein, 36.8% moisture, 20.0% fat and 4.3% salt. Textural measurements demonstrated that the mutton:fowl pepperoni had a shear value of 2.99 Pa(kg-force/cm2) and a hardness of 20.3 N (kg-force). The Hunter a-value was 13.97. Comparison with a national brand of fermented all beef pepperoni showed the mutton:fowl pepperoni to be higher in protein, lower in fat, less red and to have a lower shear value. Sensory analysis demonstrated that the commercial all beef pepperoni was preferred for color (P 0.05) for texture and flavor between the experimental and commercial pepperonis. Preliminary cost of production analysis indicated that the mutton:fowl pepperoni would cost

Portage: A new early-maturing, round white table potato variety

1.76-2.10/kg to manufacture.