Fadi Aramouni | Kansas State University (original) (raw)
Papers by Fadi Aramouni
Summary Many people do not have refrigeration or frozen storage to inhibit mould growth and keep ... more Summary Many people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf-life extension is necessary for this type of bread. The present study hypothesised that the addition of preservatives may be done in Arabic flat bread (AFB) to extend shelf- life. Thus, objectives of
Summary Middle Eastern Countries are experiencing the emergence of high volume production and ret... more Summary Middle Eastern Countries are experiencing the emergence of high volume production and retail marketing over traditional unit baking and retailing. This phenomenon has revealed a shortcoming in quality issues in Arabic flat bread (AFB) manufacture. Therefore, shelf-life extension and quality improvement are in demand to limit economic loss. Five improvers and a control (without any improver) were selected for
Journal of the science of food and agriculture, Jan 15, 2011
Health and wellness is a trend observed throughout ready-to-eat cereals, cereal health bars. Ther... more Health and wellness is a trend observed throughout ready-to-eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost, acceptable, nutritious and healthy wheat- and soy-based bar under no-bake conditions. Also, the physical, chemical, microbial, acceptability and the nutritional value of this product were studied. Six different bars were produced: a wheat bar (WB), a wheat bar with coating (WBC), a wheat and soy bar with coating (WSBC), a soy bar with coating (SBC), a wheat bar with 3% glycerin (WB3%), and a wheat bar with 6% glycerine (WB6%). WB and WBC had the highest water activities while WSBC had the lowest. The three bars with coating had higher L and lower b values, which indicates that they were lighter and not as highly yellow coloured as the wheat samples. WSBC had the lowest value for hardness while the SBC and WBC had the highest. SBC received the highest scores for overall acceptability, appearance, sweetness, flavour an...
Physical and sensory properties of several commercially available egg alternatives in a mayonnais... more Physical and sensory properties of several commercially available egg alternatives in a mayonnaise formulation were compared with a control formulation using whole egg. The egg alternatives included modified corn starch (MCS), wheat protein (WP), whey protein concentrate (WPC), whey protein isolate (WPI), WPI-gum blend (WPI-GB) and WPC-fenugreek gum blend (WPC-FGB). These egg alternatives were evaluated at 100% and 50% replacement. At 100% replacement, all egg alternatives except WPI exhibited significantly higher emulsion stability compared with the control. WPI-GB, WPC-FGB and WP at 100% exhibited significantly higher viscosity than the control. When used at 50% replacement an antagonistic relationship with egg yolk was observed for viscosity and firmness. At 100% replacement, WPI exhibited significantly higher firmness value than the control. Descriptive and consumer panels reported that MCS and WPC-FGB exhibited attributes similar, if not better than, the control.
Journal of Food Quality, 2005
The increase in diabetes and obesity has increased the demand for sugarfree/low-calorie products.... more The increase in diabetes and obesity has increased the demand for sugarfree/low-calorie products. Three jelly formulations were prepared using sucralose, low-methoxyl pectin and maltodextrin with either xanthan gum or locust bean gum (LBG) used singly or in combination and stored at 4C or 43C for shelf life evaluation. Jelly treatments were evaluated for chemical, physical and sensory properties. The combination of xanthan gum and LBG significantly reduced syneresis compared with either gum used singly. The combination of xanthan gum and LBG resulted in significantly higher firmness and springiness values than using xanthan gum or LBG alone. The overall acceptability, aroma, taste, texture, spreadability and sensory attributes for no sugar-added grape jelly averaged 5.8-6.4 in a 9-point hedonic scale consumer acceptance study.
Journal of Food Quality, 2005
Physical and sensory analyses were performed to evaluate no-sugaradded muffins and no-sugar-added... more Physical and sensory analyses were performed to evaluate no-sugaradded muffins and no-sugar-added/low-fat muffins either with or without xanthan gum. All treatments had significantly higher moisture content, less moisture loss after baking and less volume than a control muffin at either day 1 or 4. The addition of maltodextrin DE Յ 3 was effective in maintaining the moisture content. Xanthan gum had no influence on the water activity but reduced moisture loss during baking. Texture profile analysis indicated that test muffins were significantly firmer and chewier than the control. Sensory analyses showed that the no-sugar-added/low-fat muffin was significantly higher in taste liking (6.71) than the commercial no-sugar-added/low-fat muffin (6.18). However, the commercial muffin chewiness liking (6.54) was significantly higher than the chewiness liking (5.81) of the no-sugar-added/ low-fat muffin.
Journal of Texture Studies, 2008
Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to th... more Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to their functional and dietary benefits. These egg alternative ingredients include modified corn starch (MCS), whey protein concentrate (WPC) and soy protein isolate (SPI). The objective of this study was to compare the physical and sensory properties of several commercially available egg alternatives in a vanilla ice cream formulation. The SPI exhibited a significantly lower L value compared with the other egg alternatives, whereas the control exhibited a significantly higher b value compared with the other treatments. The apparent viscosity value of MCS was approximately 10-fold greater than the other egg alternatives. There were no significant differences in appearance and mouth-feel among the control, MCS or WPC treatments, whereas SPI exhibited a significantly lower mouth-feel score compared with the other treatments. The control exhibited significantly higher flavor and acceptability scores compared with the other egg alternatives, whereas SPI treatment exhibited least desirable flavor and acceptability. Consumer panelists would purchase the control with the egg alternative formulations.
Food Science and Technology International, 2014
Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for... more Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p < 0.05), while the b* (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products.
Food Chemistry, 2015
The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%)... more The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p<0.05) than the emulsions containing either XG or LBG alone. Locust bean gum showed the greatest phase separation, followed by XG. Microstructure images showed depletion flocculation at lower biopolymer concentrations, and thus led to an increase in creaming instability and apparent viscosity of the emulsions. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions. The rate of lipid oxidation for 8-week storage was significantly lower (p<0.05) in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone.
Journal of Food Quality, 2002
Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-fla... more Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany jlavor, aroma, and afiertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor colifom were detected over the storage period for either flavored or unflavored spreads. No signif cant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Sherf-life offlavored and unflavored soybean spreads was estimated to be 28 days at 4C. ' Contribution No. 00-491-J, Kansas Soybean Commission and Kansas Agricultural Experiment Station, Manhattan, Kansas.
Journal of Food Quality, 2002
Currently, hundreds of soybean varieties with a wide range of quality attributes are available. T... more Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFGI and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, wafer held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes. * Contribution No. 00484-J, Kansas Soybean Commission and Kansas Agricultural Experiment Station, Manhattan, Kansas.
Journal of Food Science, 2002
Journal of Food Quality, 2001
Kubbee, a Middle Eastern entree, was made from ground beef (10% fat), bulgur wheat, and spices wi... more Kubbee, a Middle Eastern entree, was made from ground beef (10% fat), bulgur wheat, and spices with a filling of barbecue sauce. Shelf-life of raw and precooked vacuum packaged product was evaluated during 180 days of storage at -18C. Precooked frozen kubbees were reheated in a conventional or microwave oven, and uncookedfrozen kubbee was baked in a conventional oven prior to evaluation. Except for redness, color values did not change during storage (PCO.05). but pH and TBA values increased slightly after 60 days. Kubbee was microbiologically stable throughout the storage period. Some sensory properties of the products deteriorated with storage time and microwave reheating. Overall liking of kubbee by consumers was 7.2 on a scale of 1 to 9.
Journal of the Science of Food and Agriculture, 2012
BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Fla... more BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0-18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data.
Journal of Texture Studies, 2009
Physical and sensory properties of several commercially available egg alternatives in a mayonnais... more Physical and sensory properties of several commercially available egg alternatives in a mayonnaise formulation were compared with a control formulation using whole egg. The egg alternatives included modified corn starch (MCS), wheat protein (WP), whey protein concentrate (WPC), whey protein isolate (WPI), WPI-gum blend (WPI-GB) and WPC-fenugreek gum blend (WPC-FGB). These egg alternatives were evaluated at 100% and 50% replacement. At 100% replacement, all egg alternatives except WPI exhibited significantly higher emulsion stability compared with the control. WPI-GB, WPC-FGB and WP at 100% exhibited significantly higher viscosity than the control. When used at 50% replacement an antagonistic relationship with egg yolk was observed for viscosity and firmness. At 100% replacement, WPI exhibited significantly higher firmness value than the control. Descriptive and consumer panels reported that MCS and WPC-FGB exhibited attributes similar, if not better than, the control.
Journal of Food Science, 2006
The quality and sensory properties of fresh egg noodles formulated with total or partial replacem... more The quality and sensory properties of fresh egg noodles formulated with total or partial replacement of egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole-egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among egg substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power egg substitutes when they replaced 50% of egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole eggs in the formulations reduced stickiness. None of the egg substitutes studied could totally replace whole egg in the egg noodles without resulting in some loss of quality. But partial replacement of eggs resulted in noodles with similar physical and sensory properties.
Journal of Food Science, 2007
An oscillating capillary rheometer was used to investigate the effects of xanthan deacetylation o... more An oscillating capillary rheometer was used to investigate the effects of xanthan deacetylation on the viscoelastic properties and intrinsic viscosity of xanthan and guar mixtures in dilute aqueous solutions. Deacetylated xanthan exhibited a stronger synergistic interaction with guar than native xanthan did due to the destabilized helical structure and increased chain flexibility of the deacetylated xanthan. No gels were observed for all xanthan-guar mixtures. Native xanthan-guar mixtures exhibited a liquid-like behavior, whereas deacetylated xanthan-guar mixtures exhibited a gel-like behavior. The relative viscosity and elasticity of deacetylated xanthan-guar mixtures were much stronger than those for native xanthan-guar mixtures. The intrinsic viscosities of deacetylated xanthan-guar mixtures were higher than the calculated values assuming no interaction, whereas the intrinsic viscosities of native xanthan-guar mixtures were lower than the calculated values assuming no interaction, demonstrating that intermolecular binding occurred between the disordered segments of xanthan and guar gum in dilute aqueous solutions.
Journal of Food Science, 1996
Reduced calorie fruit syrup model systems were prepared using xanthan (0.01-0.49%), hydroxypropyl... more Reduced calorie fruit syrup model systems were prepared using xanthan (0.01-0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2-0.8%), and high fructose corn syrup (HFCS) (33-43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity; pH; percent solids; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off-flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.
Journal of Food Science, 1999
Heat-processed and fresh salsa formulations were developed with different levels of honey (up to ... more Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.
Journal of Food Quality, 1991
Raw, broiled and fried beef liver samples were stored at -20°C in either vacuum or air-saturated ... more Raw, broiled and fried beef liver samples were stored at -20°C in either vacuum or air-saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41 % loss in folate activity while f?ying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.
Summary Many people do not have refrigeration or frozen storage to inhibit mould growth and keep ... more Summary Many people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf-life extension is necessary for this type of bread. The present study hypothesised that the addition of preservatives may be done in Arabic flat bread (AFB) to extend shelf- life. Thus, objectives of
Summary Middle Eastern Countries are experiencing the emergence of high volume production and ret... more Summary Middle Eastern Countries are experiencing the emergence of high volume production and retail marketing over traditional unit baking and retailing. This phenomenon has revealed a shortcoming in quality issues in Arabic flat bread (AFB) manufacture. Therefore, shelf-life extension and quality improvement are in demand to limit economic loss. Five improvers and a control (without any improver) were selected for
Journal of the science of food and agriculture, Jan 15, 2011
Health and wellness is a trend observed throughout ready-to-eat cereals, cereal health bars. Ther... more Health and wellness is a trend observed throughout ready-to-eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost, acceptable, nutritious and healthy wheat- and soy-based bar under no-bake conditions. Also, the physical, chemical, microbial, acceptability and the nutritional value of this product were studied. Six different bars were produced: a wheat bar (WB), a wheat bar with coating (WBC), a wheat and soy bar with coating (WSBC), a soy bar with coating (SBC), a wheat bar with 3% glycerin (WB3%), and a wheat bar with 6% glycerine (WB6%). WB and WBC had the highest water activities while WSBC had the lowest. The three bars with coating had higher L and lower b values, which indicates that they were lighter and not as highly yellow coloured as the wheat samples. WSBC had the lowest value for hardness while the SBC and WBC had the highest. SBC received the highest scores for overall acceptability, appearance, sweetness, flavour an...
Physical and sensory properties of several commercially available egg alternatives in a mayonnais... more Physical and sensory properties of several commercially available egg alternatives in a mayonnaise formulation were compared with a control formulation using whole egg. The egg alternatives included modified corn starch (MCS), wheat protein (WP), whey protein concentrate (WPC), whey protein isolate (WPI), WPI-gum blend (WPI-GB) and WPC-fenugreek gum blend (WPC-FGB). These egg alternatives were evaluated at 100% and 50% replacement. At 100% replacement, all egg alternatives except WPI exhibited significantly higher emulsion stability compared with the control. WPI-GB, WPC-FGB and WP at 100% exhibited significantly higher viscosity than the control. When used at 50% replacement an antagonistic relationship with egg yolk was observed for viscosity and firmness. At 100% replacement, WPI exhibited significantly higher firmness value than the control. Descriptive and consumer panels reported that MCS and WPC-FGB exhibited attributes similar, if not better than, the control.
Journal of Food Quality, 2005
The increase in diabetes and obesity has increased the demand for sugarfree/low-calorie products.... more The increase in diabetes and obesity has increased the demand for sugarfree/low-calorie products. Three jelly formulations were prepared using sucralose, low-methoxyl pectin and maltodextrin with either xanthan gum or locust bean gum (LBG) used singly or in combination and stored at 4C or 43C for shelf life evaluation. Jelly treatments were evaluated for chemical, physical and sensory properties. The combination of xanthan gum and LBG significantly reduced syneresis compared with either gum used singly. The combination of xanthan gum and LBG resulted in significantly higher firmness and springiness values than using xanthan gum or LBG alone. The overall acceptability, aroma, taste, texture, spreadability and sensory attributes for no sugar-added grape jelly averaged 5.8-6.4 in a 9-point hedonic scale consumer acceptance study.
Journal of Food Quality, 2005
Physical and sensory analyses were performed to evaluate no-sugaradded muffins and no-sugar-added... more Physical and sensory analyses were performed to evaluate no-sugaradded muffins and no-sugar-added/low-fat muffins either with or without xanthan gum. All treatments had significantly higher moisture content, less moisture loss after baking and less volume than a control muffin at either day 1 or 4. The addition of maltodextrin DE Յ 3 was effective in maintaining the moisture content. Xanthan gum had no influence on the water activity but reduced moisture loss during baking. Texture profile analysis indicated that test muffins were significantly firmer and chewier than the control. Sensory analyses showed that the no-sugar-added/low-fat muffin was significantly higher in taste liking (6.71) than the commercial no-sugar-added/low-fat muffin (6.18). However, the commercial muffin chewiness liking (6.54) was significantly higher than the chewiness liking (5.81) of the no-sugar-added/ low-fat muffin.
Journal of Texture Studies, 2008
Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to th... more Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to their functional and dietary benefits. These egg alternative ingredients include modified corn starch (MCS), whey protein concentrate (WPC) and soy protein isolate (SPI). The objective of this study was to compare the physical and sensory properties of several commercially available egg alternatives in a vanilla ice cream formulation. The SPI exhibited a significantly lower L value compared with the other egg alternatives, whereas the control exhibited a significantly higher b value compared with the other treatments. The apparent viscosity value of MCS was approximately 10-fold greater than the other egg alternatives. There were no significant differences in appearance and mouth-feel among the control, MCS or WPC treatments, whereas SPI exhibited a significantly lower mouth-feel score compared with the other treatments. The control exhibited significantly higher flavor and acceptability scores compared with the other egg alternatives, whereas SPI treatment exhibited least desirable flavor and acceptability. Consumer panelists would purchase the control with the egg alternative formulations.
Food Science and Technology International, 2014
Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for... more Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p < 0.05), while the b* (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products.
Food Chemistry, 2015
The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%)... more The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p<0.05) than the emulsions containing either XG or LBG alone. Locust bean gum showed the greatest phase separation, followed by XG. Microstructure images showed depletion flocculation at lower biopolymer concentrations, and thus led to an increase in creaming instability and apparent viscosity of the emulsions. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions. The rate of lipid oxidation for 8-week storage was significantly lower (p<0.05) in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone.
Journal of Food Quality, 2002
Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-fla... more Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany jlavor, aroma, and afiertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor colifom were detected over the storage period for either flavored or unflavored spreads. No signif cant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Sherf-life offlavored and unflavored soybean spreads was estimated to be 28 days at 4C. ' Contribution No. 00-491-J, Kansas Soybean Commission and Kansas Agricultural Experiment Station, Manhattan, Kansas.
Journal of Food Quality, 2002
Currently, hundreds of soybean varieties with a wide range of quality attributes are available. T... more Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFGI and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, wafer held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes. * Contribution No. 00484-J, Kansas Soybean Commission and Kansas Agricultural Experiment Station, Manhattan, Kansas.
Journal of Food Science, 2002
Journal of Food Quality, 2001
Kubbee, a Middle Eastern entree, was made from ground beef (10% fat), bulgur wheat, and spices wi... more Kubbee, a Middle Eastern entree, was made from ground beef (10% fat), bulgur wheat, and spices with a filling of barbecue sauce. Shelf-life of raw and precooked vacuum packaged product was evaluated during 180 days of storage at -18C. Precooked frozen kubbees were reheated in a conventional or microwave oven, and uncookedfrozen kubbee was baked in a conventional oven prior to evaluation. Except for redness, color values did not change during storage (PCO.05). but pH and TBA values increased slightly after 60 days. Kubbee was microbiologically stable throughout the storage period. Some sensory properties of the products deteriorated with storage time and microwave reheating. Overall liking of kubbee by consumers was 7.2 on a scale of 1 to 9.
Journal of the Science of Food and Agriculture, 2012
BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Fla... more BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0-18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data.
Journal of Texture Studies, 2009
Physical and sensory properties of several commercially available egg alternatives in a mayonnais... more Physical and sensory properties of several commercially available egg alternatives in a mayonnaise formulation were compared with a control formulation using whole egg. The egg alternatives included modified corn starch (MCS), wheat protein (WP), whey protein concentrate (WPC), whey protein isolate (WPI), WPI-gum blend (WPI-GB) and WPC-fenugreek gum blend (WPC-FGB). These egg alternatives were evaluated at 100% and 50% replacement. At 100% replacement, all egg alternatives except WPI exhibited significantly higher emulsion stability compared with the control. WPI-GB, WPC-FGB and WP at 100% exhibited significantly higher viscosity than the control. When used at 50% replacement an antagonistic relationship with egg yolk was observed for viscosity and firmness. At 100% replacement, WPI exhibited significantly higher firmness value than the control. Descriptive and consumer panels reported that MCS and WPC-FGB exhibited attributes similar, if not better than, the control.
Journal of Food Science, 2006
The quality and sensory properties of fresh egg noodles formulated with total or partial replacem... more The quality and sensory properties of fresh egg noodles formulated with total or partial replacement of egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole-egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among egg substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power egg substitutes when they replaced 50% of egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole eggs in the formulations reduced stickiness. None of the egg substitutes studied could totally replace whole egg in the egg noodles without resulting in some loss of quality. But partial replacement of eggs resulted in noodles with similar physical and sensory properties.
Journal of Food Science, 2007
An oscillating capillary rheometer was used to investigate the effects of xanthan deacetylation o... more An oscillating capillary rheometer was used to investigate the effects of xanthan deacetylation on the viscoelastic properties and intrinsic viscosity of xanthan and guar mixtures in dilute aqueous solutions. Deacetylated xanthan exhibited a stronger synergistic interaction with guar than native xanthan did due to the destabilized helical structure and increased chain flexibility of the deacetylated xanthan. No gels were observed for all xanthan-guar mixtures. Native xanthan-guar mixtures exhibited a liquid-like behavior, whereas deacetylated xanthan-guar mixtures exhibited a gel-like behavior. The relative viscosity and elasticity of deacetylated xanthan-guar mixtures were much stronger than those for native xanthan-guar mixtures. The intrinsic viscosities of deacetylated xanthan-guar mixtures were higher than the calculated values assuming no interaction, whereas the intrinsic viscosities of native xanthan-guar mixtures were lower than the calculated values assuming no interaction, demonstrating that intermolecular binding occurred between the disordered segments of xanthan and guar gum in dilute aqueous solutions.
Journal of Food Science, 1996
Reduced calorie fruit syrup model systems were prepared using xanthan (0.01-0.49%), hydroxypropyl... more Reduced calorie fruit syrup model systems were prepared using xanthan (0.01-0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2-0.8%), and high fructose corn syrup (HFCS) (33-43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity; pH; percent solids; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off-flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.
Journal of Food Science, 1999
Heat-processed and fresh salsa formulations were developed with different levels of honey (up to ... more Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.
Journal of Food Quality, 1991
Raw, broiled and fried beef liver samples were stored at -20°C in either vacuum or air-saturated ... more Raw, broiled and fried beef liver samples were stored at -20°C in either vacuum or air-saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41 % loss in folate activity while f?ying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.