SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK

Sensory studies have been conducted on flavored soy yogurt (FLAVSYO) and frozen flavored soy yogurt (FROZSYO) made from rapid hydration hydrothermal cooked soy milk. Trained panel testing was conducted with a panel of 5. Consumer acceptance tests were carried out with 195 consumers using standard nine-point hedonic scales. The frequencies of the consumers who liked FROZSYO were high at like slightly to like extremely, the FLAVSYO and FROZSYO had less beany flavor than the soy milk. The data from the trained panel indicate that processing, fermentation, and flavoring significantly changed the major attributes. Relative to unflavored soy yogurt, the beany flavors, chalkiness, aftertaste, sweetness, uniformity, and mouth coating scores of the FLAVSYO and FROZSYO were closer to the corresponding sensory scores for the commercial yogurt.     

EFFECT of PROCESSING TEMPERATURES ON MICROBIOLOGICAL and CHEMICAL QUALITY of SOY MILK PRODUCED BY RAPID HYDRATION HYDROTHERMAL COOKING

Soy milk samples produced from 11% soybean slurry cooked by the rapid hydration hydrothermal cooking (RHHTC) process at temperatures from 105-157C for 24-90 s were studied for their sterility, microbiological quality, flatulent sugar reduction, and physical characteristics. Soy milk produced at the temperature of 132C, or higher, for 29 s or longer was sterile. All of the bacteria ( Pseudomonas aeruginosa, Serratia lequefaciens, S. rubidaea, and Enterobacter cloacae including the bacilli cells and spores) were destroyed completely. At lower temperatures, 105-127C, the Gram negative bacteria were destroyed; however, the spores of Bacillus licheniformis and B. cereus , Gram positive bacteria survived the heat. Temperatures of 143-157C with a retention time of soy slurry solids in the holding tube of 30 s or longer are recommended to sterilize the product . the mean residence time of soy solids processed by the RHHTC unit was 30 s.     

Oxidative Stability in Raw and Roasted Pecans: Chemical, Physical and Sensory Measurements

To develop predictive relationships for sensory responses of crunchiness and rancid aroma and flavor, raw and roasted pecans were stored under two different relative humidities (55 and 65%) up to 8 mo. In response to relative humidity, rancid scores did not differ with either raw or roasted pecans. Rancid scores in raw and roasted pecans during storage most closely paralleled peroxide value and thiobarbituric acid reactive substances, respectively. Multiple regression models employing two or three oxidative and chemical measurements led to better prediction of sensory scores. In general, primary oxidative products of triacylglycerols factored into the models for raw pecans while secondary oxidative products of total lipids factored into the models for roasted pecans.     

CHARACTERIZATION OF TWO-DIRECTIONAL DISPERSED PHASE FLOW THROUGH TIME SERIES ANALYSIS

A catalyst deactivation model is formulated which includes the combined effects of pore plugging and active site poisoning. Intraparticle mass transfer is described by an equation which accounts for the configurational nature of diffusion, and poison deposition is assumed to be in accord with a parallel poisoning mechanism. A computational algorithm is presented for solving the highly nonlinear system equations numerically. The relative extent of deactivation by pore plugging and active site poisoning is determined by a dimensionless parameter, α, and several examples illustrate the effects that this parameter and other system parameters have upon the computed results. The model when combined with laboratory experiments should prove useful in optimizing catalyst pore size.     

RESPONSE TO SEXUAL SYMBOLS BY ELEMENTARY SCHOOL CHILDREN.

EXAMINED WHETHER ELEMENTARY SCHOOL CHILDREN SORTED LINE DRAWINGS AS MALE OR FEMALE ON THE BASIS OF THEIR FREUDIAN OR CULTURAL REFERENTS. 304 SS IN GRADES 1-6 WERE INDIVIDUALLY ADMINISTERED A SYMBOL-SORTING TASK. MIDDLE-CLASS CAUCASIAN SS SORTED SYMBOLS ON THE BASIS OF THEIR SEX-ROLE CHARACTERISTICS. IF THE CULTURAL CUES WERE NOT CLEAR, THEN ELONGATED OR POINTED DRAWINGS WERE GENERALLY SORTED AS MALE. IF THE FIGURES DID NOT HAVE A CLEAR FEMALE CULTURAL REFERENT, ROUND OR CONTAINING SHAPES WERE NOT SORTED CONSISTENTLY AS FEMALE, CONTRARY TO EXPECTANCIES BASED ON FREUDIAN THEORY. DIFFERENCES BETWEEN AGE AND SEX GROUPS, AS WELL AS DIFFERENCES BASED ON THE AMBIGUITY AND COMPLEXITY OF THE STIMULI ARE DISCUSSED. (16 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Lipid Extraction from Channel Catfish Muscle: Comparison of Solvent Systems

During extraction of lipids from catfish minced muscle using 9 solvent systems, phospholipid and triacylglycerol recoveries were similar when tissue was mixed on a vortex (under nitrogen) with about 20 vol of chloroform:methanol (2:1), hexane:isopropanol (3:2), chloroform :isopropanol (7:11), dichloromethane:methanol (2:l) or chloro-form:methanol:water (2:2:1). Only a few minutes were required to extract a tissue sample by these methods as compared to a few hours for a Soxhlet extraction (petroleum ether) or for extraction by a dry column procedure (dichloromethane:methanol, 9:l). The time available for interaction of the muscle tissue with the dichlorome-thane:methanol (9:l) system was critical in extraction of lipids, particularly phospholipids.     

CONTRIBUTION OF PHOSPHOLIPIDS TO HEADSPACE VOLATILES DURING STORAGE OF PECANS

The relationship between headspace volatiles and lipid class fatty acid composition was investigated in pecans subjected to room temperature storage for 8 months. During early stages of storage, pentanal predominated in the pecan headspace, whereas at later stages hexanal predominated. Quantities of triacylglycerols recovered from pecans did not change significantly during storage, whereas a decrease in phospholipid content and an increase in free fatty acid content were seen. While losses of polyunsaturated fatty acids (PUFA) in triacylglycerols and free fatty acids only occurred during the last month of storage, PUFA losses were recorded in the phospholipid fraction by 5 months. Based on a strong negative correlation (R =?0.98) between hexanal and its precursor fatty acid (18:2) in phospholipids, the results suggested that membrane lipids would be a primary site of attack during the early stages of oxidation. Future studies with oilseeds, such as pecans, should therefore examine the possibility that variations in phospholipid fatty acid composition could explain cultivar differences in storage stability.