ISSN:0027-769X    

DOI:10.1002/food.19950390202

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractThe quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule‐size distribution, directly in wheat flour microscopic thin‐section by means of polarisation microscope was described. Wheat flour starch granule‐size distribution was described by application of some granulometric and statistic parameters commonly used in interpretation of granulometric analyses results in sedimentology as well as by parameters of distribution of grouped data (sorting, skewness, kurtosis, mean, mode etc.). A normal, mostly bimodal distribution with platykurtic or leptokurtic positively skewed curves were found. Data show that the investigated qualitatively different wheat flour samples differed as related to applied granulometric and statistic parameters of distribution as

ISSN:0027-769X    

DOI:10.1002/food.19950390203

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractTo examine the interdependence of granulometric composition of wheat flour starch and rheological properties of dough, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule‐size distribution determined in previous work (Nahrung 39 (1995) 106), were correlated with extensograms evaluated after AACC and ICC criteria as well as after recently proposed criteria by Balint et al. (Nahrung 35 (1991) 721). Data show that smaller granules (6.5–19.5 μm in diameter) significantly increase the extensibility of dough (r – 0.600, P<0.05) and decrease resistance to extension (r = 0.756, P<0.005) as well as the ratio between resistance and extensibility (r = 0.855, P0.005). Significant correlation between parameters of extensograms and different statistical, i.e. granulometrical parameters of granule‐size distribution suggests the possibility that granule‐size distribution can influence the visco‐elastic properties of dough (elastic deformation in particular) under the conditions of extensographic measurem

ISSN:0027-769X    

DOI:10.1002/food.19950390204

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractQuick‐cookig rice was produced by soaking milled short grain rice in water and water containing 1% and 3% of a 1:1 mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples were cooked in an autoclave at 121 °C and 0.147 MPa pressure for 3, 5 and 8 min. Final moisture content of 12% was obtained by using two different drying methods (freeze‐drying and convective air drying).After steaming the salt treated samples (1 and 3%) showed lower water absorption ratios than the untreated controls. The end product of the cooked rice, which was freeze dried, had a normal appearance. 1% salt treating (for 15 min) and freeze drying reduced the protein losses. Processing resulted in slight decrease in carbohydrate and amylose content of the product. Treatment with salt solution (1%) and freeze drying improved the rehydration ratio of this sa

ISSN:0027-769X    

DOI:10.1002/food.19950390205

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractThe effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water‐soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer arietinumL.), Cowpea(Vigna unguiculata)and greengram(Vigna radiata). The processes studied were fermentation, germination, pressure‐cooking and roasting. The dietary fibre (DF) content and its components were determined using the enzymatic‐gravimetric method. The TS content was determined by the enzymatic method after solubilization with KOH. The DF content ranged from 23.2 to 25.6 g/100 g in the raw and 16.0 to 31.5 g/100 g in the processed legumes. All the processing treatments significantly decreased the SDF content and increased the IDF content of all the three legumes. The mean TS, AS and RS content of the raw legumes were similar, 46.9, 36.7 and 10.2 g/100 g respectively. AS content of all the legumes was reduced by the processing treatments, except pressure cooking. Correspondingly, higher amounts of RS were observed in the processed legumes, except pressure cooked, resulting in an increase in the TDF co

ISSN:0027-769X    

DOI:10.1002/food.19950390206

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractEs wird ein neues Analysengerät vorgestellt, das auf der Grundlage der Ultraviolettspektralphotometrie die gleichzeitige quantitative Bestimmung des Protein‐ und des Fettgehaltes im Milcherzeugerbetrieb gestattet. Hierzu ist die Verdünnung der Milchprobe mit Tensidlösung im Verhältnis 1 : 100 sowie eine nachfolgende Homogenisierung erforderlich. Die Richtigkeit und Präzision der Analysenresultate werden von der Tensidart, von der Qualität des für die Tensidlösung verwendeten Wassers, vom Tensidschaum, vom Luftgehalt und pH‐Wert der Tensidlösung, von der Konstanz der Homogenisatorfunktion und der Meßtemperatur, von der Photometerstabilität sowie von der Dosiergenauigkeit beeinflußt. Für die Anwendung im Milcherzeugerbetrieb wurde ein Milchstandard zur täglichen Kalibrierung des Milchanalyseng

ISSN:0027-769X    

DOI:10.1002/food.19950390207

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractEvaluation of functional properties of beef heart and lip tissue proteins was based on the data obtained in the following determinations: protein extractability, fat emulsifying capacity, emulsion stability, gel forming ability, and water holding capacity after heat treatment. Beef skeletal muscles were used as the control.It was found that extractability of proteins of the raw materials was low as well as their ability to stabilize emulsions was on a low level. Proteins soluble at high ionic strength (fraction HIS) of beef heart and lip tissue emulsified 80.7 ml and 68.9 ml of oil/100 mg of protein, respectively, as compared to 106.6 ml in the control group. Analogically, protein soluble at low ionic strength (fraction LIS) emulsified 77.9 ml, 61.2 ml and 100.4 ml of oil, respectively. Emulsion stability of offal proteins appeared to be dependent on ionic strength. Generally at higher concentrations of salt their ability to stabilize emulsions was better as well as their water holding capacity increased. Their gelation properties as compared to control were also low. In each case, the functionality of cardiac proteins proved to be better than that of beef lip tissue.

ISSN:0027-769X    

DOI:10.1002/food.19950390208

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractMould growth and mycotoxin (aflatoxins and ochratoxin A) formation were examined in the 1993 dried figs crop. The relationships between mould/mycotoxin contamination and orchard conditions, different harvesting techniques, harvesting time and intactness of fruits were investigated. The fruits were examined during drying and effects of different pretreatments, sun drying and solar drying on the mould and mycotoxin contamination in figs were also studied.Aflatoxins (B1, B2, G1and G2) were not present in the firm or shrivelled ripe figs. Among the samples examined during drying, only one of the 32 samples was found to be aflatoxin positive. Ochratoxin A was not detected in any of the samples analysed. The moisture content,awand pH values of full ripe and shrivelled fruits were suitable for mould growth and mycotoxin formation while these parameters in pretreated and dried fruits were found to be too low to allow such outcome. It was observed that harvesting the fruit by hand‐treating with different solutions and application of solar drying were effective in reducing contamination leve

ISSN:0027-769X    

DOI:10.1002/food.19950390209

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractThe main goal of this work was to determine the concentration of some metals in meat tissue of salt‐water and fresh‐water fish and in their products. These studies refer to 13 species of fish most often eaten in Poland, caught in 1992. Fish (samples) for testing and examination were taken from each species once every month during the term of 6 months. The lead content in tested fish and their products did not exceed the set limits (0.6 mg Pb/kg), which were exceeded only in preserve from oyster. The average content of cadmium in flounder, Alaska pollack, Baltic herring, pickled herring pieces and in preserves with shrimp, crab and oyster exceeded the set limits (0.05 mg Cd/kg). The copper and zinc content in tested fish and their products is also within the set domestic limits (10.0 mg Cu/kg and 50.0 mg Zn/kg). The iron (3.6 ‐ 24.2 mg/kg), magnesium (170 ‐ 380 mg/kg) and manganese (0.12 ‐ 0.31 mg/kg) contents in muscle tissue of the tested fish and their products seem to be typical. The presence of absolutely toxic metals (lead and cadmium) in some species offish and their products points to extreme contamination of water environment by tho

ISSN:0027-769X    

DOI:10.1002/food.19950390210

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractIn multiplen Versuchsanlagen zur Bestimmung von Differenzierungswahrscheinlichkeiten ist die Reizsequenzverteilung eine erhebliche Störgröße. Zur Bestimmung ihrer Wirksamkeit wurden Sequenzen mit 5 äquidistanten Saccharosekonzentrationen eingesetzt, die successiv simultan mit einer Basiskonzentration verglichen wurden. Die Wahrscheinlichkeit für jede Abstufung wurde in 2‐AFC (Two‐Alternative Forced Choice)‐Technik mit je 60 paarweisen Vergleichen gesichert. In einem faktorisierten Versuchsplan wurden 5 Sequenzabstufungen bei 3 Basiskonzentrationen mit jeweils fester mittlerer Differenz untersucht. Die Häufigkeit des richtigen Urteils ist näherungsweise linear von der Reizsequenz abhängig. Der Anstieg dieser Beziehung fällt mit steigender Abstufungsgröße im Untersuchungsbereich hyperbolisch ab. Die Höhe des Basisreizes ist ohne Bedeutung. Bei der Bestimmung von Unterschiedsschwellen müssen diese Bezugssystemeffekte als eine wesentliche Fehlerursache ber

ISSN:0027-769X    

DOI:10.1002/food.19950390211

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY