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1

Digitale Medien

Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography (2002)

Lee, S.-Y. ; Trezza, T. A. ; Guinard, J.-X. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : :Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-protein-based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09479.x

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2

Digitale Medien

Flavor Manipulation Can Enhance the Impression of Fat in Some Foods (2000)

YACKINOUS, C. ; GUINARD, J.-X.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 65 (2000), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The objective of this study was to investigate the effects of fat and flavor (aroma) on the sensory impression of fat. One hundred and six naive subjects rated 4 food systems varying in fat and flavor content (prepared according to a factorial design) for fattiness first without and then with nose clips, and for liking. On average, subjects gave higher fatty scores to the high fat samples. There was a significant effect of flavor concentration on the fattiness ratings without the nose clips; however the effect was product specific. The nose clips significantly reduced the fattiness ratings for all products (p 〈 0.001), indicating that the flavor components of fat-based foods can influence fat perception.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb13611.x

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3

Digitale Medien

Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate (2002)

Lee, S.-Y. ; Dangaran, K.L. ; Guinard, J.-X. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : Four formulations of whey-protein-isolate (WPI) coatings were used to coat chocolate-covered almonds. Two formulations were without lipid and two were with lipid. The 2 WPI formulations without lipid varied in native- as compared with the heat-denatured WPI amount. The 2 WPI formulations with lipid varied in the lipid amount. The shellac formulation consisted of 30% solids, of which 90% was shellac and 10% was propylene glycol. A central location consumer test was carried out for attributes such as overall degree of liking. The results strongly indicate that water-based WPI-lipid coatings can be used as an alternative glaze, with higher consumer acceptance than alcohol-based shellac.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08812.x

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4

Digitale Medien

Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products (2002)

Romaña, D. Lopez ; Brown, K.H. ; Guinard, J-X.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : We studied the sensory acceptability of products made from iron- and zinc-fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO4/kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO4 or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9-point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO4. We conclude that foods prepared from zinc-fortified wheat flour should be well accepted.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11429.x

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5

Digitale Medien

EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA (2002)

GUINARD, J.-X. ; CAUSSIN, J. ; ARRIBAS, M. CAMPO ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of sensory studies 17 (2002), S. 0

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ISSN: 1745-459X

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory-specific satiety. In a first experiment, 35 young, normal-weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch-flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon-flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon-flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00352.x

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