Hunter Lab Research Articles

Designing of high voltage electric field for soybean and sunflower oil bleaching

Abstract To the best of our knowledge, this work for the first time in the world carried out at the Tarbiat Modares University. In the present research, high voltage electric field (HVEF) method was utilized for bleaching of soybean and sunflower oil. For optimization of the bleaching process, the effect of different independent variables such as clay percentage (0.5–2%), voltage (0–24 kV), distance (8–12 mm), different numbers of cathode–anode (4–8) and inert-electrolyte (HCl; 0–50 mM) was studied. In order to compare the properties of the bleached samples using HVEF and control (industrial condition) bleaching methods, the indexes of Lovibond, Hunter lab, carotenoid, chlorophyll, bleaching efficiency (BE), peroxide (PV), tiobarbituric acid (TBA), free fatty acid (FFA), tocopherol, sterol and fatty acid composition were measured. According to the results, the BE value of HVEF technique in bleached soybean (88.35%) and sunflower oil (75.41%) were higher in comparison with the soybean (85.80%) and sunflower (58.14%) oils bleached using control method. Consequently, the HVEF bleaching method seems to be an alternative to the industrial method as it reduced clay percentage (50 and 66%), temperature (28% and 28%) and process time (35% and 35%) in soybean and sunflower oil bleaching, respectively. Industrial relevance High voltage electric field (HVEF) method for bleaching of soybean and sunflower oil was done, for the first time in the world to the based of our knowledge, and was optimized under different conditions including clay percentage (0.5–2%), voltage (0–24 kV), distance (8–12 mm) with different numbers of cathode–anode (0–8), inert electrolyte (HCl; 0–50 mM). HVEF could be an alternative for bleaching method in the oil industry; HVEF could reduce %clay, temperature and time consumption in oil industry with low energy consumption; HVEF could produce micro and Nano clay by pulsed corona and pulsed spark type systems. -To Patent No: A23D ; C11B ; C11C ; H03 , “Design of high voltage electric field for the oil bleaching”, Tehran-Iran (2015).

Synthesis Characterization and Photocatalytic Activity of SnTiO3 Prepared by Co-Precipitation Peroxide Method

The application of titanium dioxide in the field of photocatalyst was limited. Since, it was activated only a small extend under UV irradiation. While the metal doped TiO2 had shown better photocatalytic activity. The work designed to prepare tin titanate (SnTiO3) by a simple co-precipitation peroxide method. The ratio of the starting compounds, Sn and Ti was taken as 1:1. The prepared powder was calcined at 850°C. The stoichiometric ratio of the synthesized titanate was measured by using AAS. The synthesized titanate had analyzed by X- ray diffraction (XRD). FTIR was taken for confirming the bonding characteristics of Sn-O and O-Ti-O. Thermo gravimetric analysis (TGA) was used to analyze the decomposition temperature. The optical and photocatalytic activity of the synthesized powder was evaluated by Lead carbonate test by using Hunter lab color difference meter. Color difference was determined using a white medium and strength had been determined using black medium. The prepared SnTiO3 powder had exhibited better photocatalytic activity.

Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips

Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0–50 g/100g), frying temperature (170–190 °C) and frying time (40–60 s) on some physicochemical, chemical, textural, morphological and sensorial properties of chips. Additionally, product optimization was performed by using ridge analysis to detect the optimum levels of process variables. The dry matter, ash, Hunter Lab a and b values of samples increased with the increasing stale bread level. Higher frying temperature caused a decrease in the hardness and water activity values. Also, addition of stale bread in the formulation of chips decreased the oil uptake of samples significantly (p < 0.01). Sensory values of wheat chips increased with the increasing stale bread level. In general, panelists preferred wheat chips enriched with stale bread compared to control sample. The addition of stale bread made the structure of chips firm and electron microscopy analysis revealed that pores and fractures of chips decreased for the samples containing stale bread, which resulted in lower oil uptake during frying.

Wood color analysis and integrated selection of Paulownia clones grown in Hubei Province, China

Abstract Paulownia Siebold et Zucc., a widely distributed native genus, has been commonly used in the furniture. The color of wood is a very important aesthetical property, and it has a fundamental influence on the commercial value of timbers. Therefore, it is critical for forest managers to select elite Paulownia clones based on the color of wood. Eighteen 5-year-old Paulownia clones grown in a hilly area in Hubei Province, China were examined in terms of color values (L*, a*, b*), color difference (ΔE*), and Hunter lab space whiteness (W) using a Chroma meter CR-400. Differences in color parameters among the 18 clones were analyzed and clustered. The results showed that the ranges of L*, a*, b*, ΔE*, and W were 77.19-80.38, 3.60-4.84, 13.79-15.69, 17.92-21.37, and 68.92-72.42, respectively. The color parameters significantly differed among the examined clones. Differential and cluster analyses indicated that clones 204, 605, 702, and 603 had higher L*, W, and lower ΔE*, rendering these as elite clones with superior color properties.

Physicochemical and Nutritional Characteristics of Chilli Cultivars

Chillies, the dried red fruit of genus capsicum represent the essential fraction of agricultural produce. Chilli, imparts colour and characteristic pungent flavour apart from being used as a seasoning factor. Analyzing the physicochemical characteristics of chilli is important to understand their quality. Considering this moisture, ash, water insoluble ash, acid insoluble ash, capsaicin content, colour value, total carbohydrate, protein, fat, fiber, total phenols were analyzed using the standard procedures for the chilli samples viz., Sattur S4, Sangli Sannam, Tomato Chilli and Byadagi . Colour value test (Hunter Lab Colour Meter) confirms that all the samples had bright red with relative yellow colour recommended by BIS (IS 2322:1998). Basic knowledge about existing varieties and its quality factor is ultimately necessary to exploit their hidden positive bioactive markers at appropriate places.

Changes in fruit colour of Dusehari mangoes during ethephon induced ripening

The effect of ethephon on colour changes of Dusehari mango (Mangifera indica) fruits during ripening was examined. Physiological mature fruits were given post harvest dip of ethephon solution @ 0, 200, 400, 600, 800 and 1000 ppm for five minutes. Treated fruits were packed in CFB boxes placed at ambient conditions for ripening. Fruit peel and pulp colour was determined after 48, 72, 96, 120 and 144 h after ripening treatments using Hunter Lab scale. Results revealed that all ethephon treatments enhanced colour development as compared to control. The luminosity of peel increased with increase in concentration of ethephon as well as with ripening period. The greenness of peel as reflected by ‘a’ values decreased with ripening treatments and period. However ‘a’ value for pulp increased with development of redness of tissue. The fruit peel developed yellowish colour with ethephon treatments as evidenced by increase in values of ‘b’. The effect of ethephon on colour changes at higher doses (800 ppm and 1000 ppm) was non-significant after 120 h of ripening period.

MATHEMATICAL MODEL STUDY ON SOLVENT EXTRACTION OF CAROTENE FROM CARROT

Carotenoids are known as provitamin A, while there is an increasing interest in their role as an antioxidants. Anti-cancer activity and other health benefits provided by β-carotene include the protection against cardiovasc ular disease and cataract prevention, Carrots are one of the best sources of β-carotene. In this paper we have studied the influe nce of particle size, temperature, solvents, solid is to solvent ratio and extraction time on the extraction yield of β-carotene, and verification of different models and rate kinetics to establish the extraction mechanism. Ethanol, pet ether, ethyl acetate & n-hexane are us ed as solvent and carrot of cubes of equivalent dia meter of 1.077±0.134 cm, 0.801±0.1078 cm & 0.508±.0456cm are used for solven t ratios from 1:5 to 1:60. Temperature was varied f rom 30 to 50 0 C. Experimental results better fitted in power law mod el than Peleg model also it obey Pseudo second orde r kinetic & Intraparticle diffusion model. Extent of color extraction is esta blished by Hunter Lab colorimeter.

Color and hardness of durian chips irradiated by controlled low power microwave

Durian cv. Monthong was dried by using controlled low power microwave at atmospheric pressure. Although the hardness of durian chips was higher than that obtained from microwave drying in vacuum, it was comparable to the hardness of conventional products. According to Hunter Lab color parameters, durian surfaces became lighter but their yellowness was decreased after the microwave drying. Compared between 16 and 27 W irradiations, the higher power led to the increase in lightness and yellowness. Cross-sectional micrographs revealing the porous structure confirmed that a lower hardness was obtained in the case of 16 W.

Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying

SummaryIn this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sarılop and Sarızeybek, yellow fig varieties, was determined, and then the ripening‐ and drying‐related changes in carotenoids and surface colour of figs were monitored during conventional sun‐drying. Four different anthocyanins, cyanidin‐3‐glucoside, cyanidin‐3,5‐diglucoside, cyanidin‐3‐rutinoside (major anthocyanin) and pelargonidin‐3‐glucoside, were identified in samples. Lutein, zeaxanthin, β‐cryptoxanthin and β‐carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.

Studies on the Quality Attributes of Liquid Dairy Whitener Pepared From Ultrafiltration Process in Tea and Coffee

The quality attributes of liquid dairy whitener prepared from ultrafiltration process was investigated in both tea and coffee and also evaluated vis-a-vis market dairy whitener sample. Quality attributes, of standardized liquid dairy whitener in both tea and coffee, in terms of sensory i.e. flavour, mouthfeel, whiteness, appearance, sweetness and overall acceptability were evaluated on a nine point hedonic scale by a panel of trained judges and instrumental whitening ability i.e. L* (lightness), a* (redness) and b* (yellowness) were evaluated by using Tristimulus spectrophotometer Hunter Lab model Colour Flex®. Standardized liquid dairy whitener in both tea and coffee showed apperant improvement in flavour score, while there was significant decrease in mouthfeel and whiteness scores with the decrease in solids level, but with in desirable range. The maximum flavour scores in both tea and coffee were found with 2% solids level, while the minimum were found with 3% solids level. At optimized 2% solids level, standardized liquid dairy whitener in tea fetched highly significantly (P<0.01) greater whiteness scores and significantly (P<0.05) greater overall acceptability scores and good flavour and mouthfeel scores compared to market dairy whitener sample at 3% solids level, while in coffee standardized liquid dairy whitener exhibited highly significantly (P<0.01) greater flavour, mouthfeel and overall acceptability scores. In addition to this, standardized liquid dairy whitener also showed highly significantly (P<0.01) greater instrumental whitening ability in terms of L* value in both tea and coffee at optimized 2% solids level compared to market dairy whitener sample at 3% solids level. There could be clear 33% solids quantity saving in case of standardized liquid dairy whitener compared to market dairy whitener sample.

The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend

A blend of orange and carrot juice was processed by three selected treatments combining pulsed electric fields (PEF) (24kV/cm, 18Hz, 93μs), ultraviolet light (UV) (10.6J/cm2) or high intensity light pulses (HILP) (3.3J/cm2), in each case, with manothermosonication (MTS) technology (400kPa, 35°C, 1000W, 20kHz). Treatment effects on selected physico-chemical and sensory properties of the juice were evaluated. No significant changes were found in non-enzymatic browning (NEBI) or antioxidant activity compared to an untreated control. However, the treatments increased all the Hunter Lab colour values, while total phenolics were significantly decreased. Each combination achieved on average 78% inactivation of pectin methyl esterase (PME). Sensory analysis showed that the colour of the product processed by hurdle combinations was preferred to that of a pasteurised sample (72°C, 26s), while the flavour was adversely affected by all of the non-thermal treatments. Panellists did not perceive differences in the odour, sweetness or acidity of the product. Results indicate that, under the current experimental conditions, the application of the selected combinations of non-thermal technologies resulted in a product in which certain quality attributes were somewhat inferior to those of a lightly pasteurised control juice.

COLOR CHANGE KINETICS OF CELERY LEAVES UNDERGOING MICROWAVE HEATING

The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of celery leaves (Apium graveolens L.) during microwave heating. The color parameters of the materials were quantified by the Hunter Lab system. These values were also used for calculation of the total color change, chroma, hue angle, and browning index. The microwave heating process changed color parameters of L, a, and b, causing a color shift towards darker region. The mathematical modeling study of color change kinetic showed that L, a, b, and chroma fitted to a first-order kinetic model, while total color change (ΔE), hue angle, and browning index (BI) followed a zero-order kinetic model. For calculation of the activation energy for color change kinetic parameters, the exponential expression based on the Arrhenius equation was used.

Shrinkage and Color Change during Microwave Vacuum Drying of Carrot

Microwave vacuum drying (MVD) was applied to carrot slices and the radial shrinkage and changes in color and shape of its main tissues were evaluated. Tissue dimensions were obtained using computer vision; their visual color was quantified from Hunter Lab coordinates and their carotenoids contents were determined spectrophotometrically. The drying time varied from 24 to 42 min when the microwave power was changed from lower to higher values. MVD samples showed high rehydration capacity. The radial shrinkage values ranged from 36.2 ± 5.0 to 46.1 ± 4.6%, where higher values were seen in the core and under high microwave power. Circularity, solidity, and major and minor axes were shape descriptors of carrot slices that varied significantly during drying, changing from 0.58 to 44.3% of their initial values. In both fresh and dried products the cortex color exhibited superior color than that of the core. MVD incurred a significant whitening index and carotenoids losses.

방선균(Nocardia sp. CS682) 발효물의 급여가 산란계의 생산성, 혈액성상, 면역글로불린 및 소장내 미생물 함량에 미치는 영향

본 연구는 방선균 목 노카르디아 종 CS682 균주의 발효물 CS682와 이를 바탕으로 한 제품 DSC682<TEX>$^{(R)}$</TEX>를 산란계에게 급여 시 산란 생산성, 난품질, 혈액 성상, 소장 내 미생물, 면역성에 미치는 효과를 알아보기 위해 실시하였다. 실험은 Hy-Line Brown<TEX>$^{(R)}$</TEX> 갈색 산란계로 실시하였는데, 실험 1은 86주령, 실험 2는 26주령의 실험계를 2단 4열 2수 케이지에 수용하여 실시하였다. 실험 1은 대조구, 항생제구(avilamycin 6 ppm), CS 682-0.1(CS682 0.1%), CS682-1.0(CS682 1.0% 첨가) 등 4 처리였으며, 5반복, 반복당 24수(12케이지), 총 480수로 실시하였고, 실험2는대조구, 항생제구(avilamycin 6 ppm), DCS682-0.05(DCS682<TEX>$^{(R)}$</TEX> 0.05%), DSC682-0.1(DCS682<TEX>$^{(R)}$</TEX> 0.1%), 그리고 DCS682-0.2(DCS682<TEX>$^{(R)}$</TEX> 0.2% 첨가) 등 5처리였으며 5반복, 반복당 40수(20케이지), 총 1,000수로 실시하였다. 실험 1에서는 산란율, 난중, 연 파란율, 사료 섭취량, 사료 전환율 등 산란 생산성에는 유의한 차이가 없었다. 난품질에서 난각 강도는 항생제구와 CSC682 처리구들이 유의적(p<0.05)으로 높았으며, 난황색은 CSC682-1.0 처리구가 유의적(p<0.05)으로 높았다. 실험 2에서는 산란 생산성에서 사료 섭취량이 DCS682-0.05구가 대조구와 비교하여 유의적(p<0.05)으로 낮았다. 난각색에서 Hunter Lab color L(Lightness) 즉 밝기가 항생제구와 DCS682 처리구들이 유의적(p<0.05)으로 낮았다. 난황색은 DCS682-0.1~0.2구들이 유의적(p<0.05)으로 높았으며, Haugh unit은 항생제구와 DCS682-0.1구가 유의적(p<0.05)으로 높았다. 실험 1과 2에서 혈장 면역글로부린(IgG, IgA) 및 난황 면역그로부린(IgY)의 함량은 처리구간에 유의한 차이가 없었다. 실험1에서 erythrocytes 중 평균 적혈구 용적(MCV)은 대조구가 유의적(p<0.05)으로 높았으며, 평균 적혈구 혈색소량(MCH)은 항생제구가 유의적으로 높았다. 실험 2에서는 leukocytes 중 단핵구(MO)에서 대조구와 DCS682-0.05구가 유의적으로(p<0.05 또는 0.01) 높았다. 실험 1에서 C. perfringens수는 항생제구에서 대조구와 비교하여 유의적으로(p<0.05) 감소하였다. S. typhimurium수는 유의적으로(p<0.05) 차이가 있었는데 항생제구가 가장 낮았고 다음으로 CS682 처리구들이었으며 대조구에서 가장 높았다. Universal bacteria, Lactobacillus 그리고 E. coli의 수는 처리간에 유의적인 차이가 없었다. 실험 2에서는 Lactobacillus 수가 DCS682-0.05와 DCS682-0.1구들에서 유의적으로(p<0.05) 높았고 다음으로 대조구와 DCS682-0.2 첨가구였으며 항생제구가 가장 낮았다. C. perfringens 수는 항생제구에서 대조구와 비교하여 유의적(p<0.05)으로 감소하였다. S. Typhimurium은 처리간에 유의적인(p<0.05) 차이가 있었는데 항생제구가 가장 낮았고 다음으로 DCS682-0.2이었으며, DCS682-0.05와 0.1구들은 대조구보다는 낮았으나 유의한(p<0.05) 차이는 없었다. 결론적으로 CS682 0.1% 또는 DCS682 0.1~0.2% 첨가는 난각 강도, 난황색, 난각색, Haugh unit를 개선시키고, 소장 내유해 미생물을 억제하는 긍정적인 효과를 보였다. This study was conducted to investigate the effects of dietary supplementation of CS682, a fermentation product of Actinomycetae(Nocardia sp. CS682), and its commercial product DSC682<TEX>$^{(R)}$</TEX> on the performance, blood parameters, intestinal microflora, and immune response in laying hens. Hy-Line Brown<TEX>$^{(R)}$</TEX> laying hens were housed in two bird cages. Feeding trial lasted 5 wk under 16.5 h:7.5 h(L:D) lighting regimen. In Exp.1, a total of 480 birds of 86 wk old were assigned to four dietary treatments: Control, Antibiotics (6 ppm avilamycin), CS682-0.1 (CS682 0.1%) and CS682-1.0 (CS682 1.0% supplementation). Each treatment was replicated five times with 24 birds (or 12 cages) per replication. In Exp. 2, a total of 1,000 birds of 26 wk old were assigned to five dietary treatments: Control, Antibiotics (6 ppm avilamycin), DCS682-0.05 (DCS682 0.05%), DCS682-0.1 (DCS682 0.1%), DCS682-0.2 (DCS682 0.2% supplementation). Each treatment was replicated five times with 40 birds (or 20 cages) per replication. In Exp. 1, there were no significant differences among treatments in egg production, egg weight, broken & soft egg production, feed intake, and feed conversion ratio. Also, there were no significant differences among treatments in eggshell thickness, eggshell color and Haugh unit. However, eggshell strength was significantly (p<0.05) greater in CS682 and Antibiotics treatments than Control, and egg yolk color was significantly (p<0.05) higher in CS682-1.0 than Control. In Exp. 2, feed intake was significantly (p<0.05) lower in DSC682-0.05 than Control. Lightness(L) of Hunter Lab color of eggshell of DCS and Antibiotics treatments was significantly (p<0.05) lower than Control. Egg yolk color of DCS 0.1 and 0.2 treatments was significantly (p<0.05) higher than Control. Haugh unit increased significantly (p<0.05) in Antibiotics and DCS682-0.1 treatments. The immunoglobulin levels of plasma (IgG and IgA) and eggyolk (IgY) were not significantly affected by treatments. Antibiotics and CS682 or DCS682 treatments significantly (p<0.05 or 0.01) influenced some of the erythrocytes and leukocytes parameters in blood. In Exp.1, mean corpuscular volume (MCV) decreased by CS682 treatments and mean corpuscular hemoglobin (MCH) was highest in Antibiotics treatments. In Exp.2, the level of monocyte (MO) decreased in DCS682-0.10 and 0.20 treatments. The cfu of C. perfringens and S. typhimurium in small intestinal content were highest in Control and lowest in Antibiotics in both experiments. In Exp. 2, DSC682-0.05 and -0.1 treatments were highest and Antibiotic treatment was lowest in Lactobacilli spp. The results of the present layer experiments indicated that supplementation of 0.1~0.2% CS682 or DCS682 may increase eggshell strength, color of eggshell and eggyolk, Haugh unit, and control harmful intestinal microbes.

Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni

ماکارونی از جمله اقلام رایج و پر مصرف در سبد غذایی خانوارهای ایرانی است که در فرمولاسیون آن از افزودنی های رنگی جهت بالا بردن پذیرش مصرف کننده استفاده می شود. در این پژوهش تاثیر افزودن سطوح مختلف کورکومین استخراج شده از زردچوبه، به عنوان یک ترکیب رنگی طبیعی و سلامتی زا و چگونگی تاثیر آن بر میزان بار میکروبی کل، کلی فرم، میکروب های سرمادوست، کپک و مخمر و نیز ویژگیهای کالریمتریک ماکارونی در مقایسه با افزودنی های رنگی تجاری متداول نظیر بتا کاروتن و زردچوبه مورد بررسی قرار گرفته است. تیمارهای مورد آزمون شامل ماکارونی های حاوی 5 سطح مختلف کورکومین از1C تا 5C بصورت 005/0 ، 01/0 ، 03/0 ، 05/0 و 07/0 درصد، شاهدهای مثبت، 07/0 درصد زردچوبه (z) و 01/0 درصد بتا کاروتن(B) و شاهد منفی بصورت نمونه فاقد هر گونه افزودنی رنگی (S) بودند. تفاوت های رنگی به دو روش (ماکارونی رشته ای و ماکارونی پودر شده) با استفاده از دستگاه هانترلب و بصورت ارزش های CIELAB شامل L* (روشنی)، a* (قرمزی-سبزی) و b* (زردی-آبی) ثبت گردیده و تفاوت رنگ سنجی (EΔ) تیمارها محاسبه گردید. نتایج آنالیز داده ها و مقایسه میانگین ها نشان داد میان غلظت کورکومین مورد استفاده در فرمولاسیون ماکارونی و میزان کل میکروارگانیسم ها و کپک و مخمر موجود در آن، رابطه ای خطی برقرار است به طوری که با افزایش غلظت کورکومین میزان کل بار میکروبی و کپک و مخمر کاهش نشان می دهد. همچنین ماکارونی های رشته ای حاوی کورکومین در غلظت برابر با بتا کاروتن دارای رنگ روشن تر (L* بالاتر) ، قرمزی کمتر (a* پایین تر) و زردی تقریبا برابر (b*مشابه) بودند، به طوری که در صورت استفاده از 03/0 درصد کورکومین در فرمولاسیون ماکارونی، تفاوت رنگ ایجاد شده (EΔ) در محصول نسبت به نمونه شاهد بدون رنگ، معادل کاربرد 07/0 زردچوبه و 01/0 درصد بتا کاروتن می باشد. واژه‌های کلیدی: ماکارونی، کورکومین، ضد میکروب ، هانترلب، زردچوبه

Retention of phenolics, carotenoids, and antioxidant activity in the Taiwanese sweet potato (&lt;i&gt;ipomoea batatas lam.&lt;/i&gt;) CV tainong 66 subjected to different drying conditions

The effects of three drying methods on phenolic and carotenoid content and antioxidant activity (AOA) of Tainong 66 cultivar sweet potato (Ipomoea batatas Lam.) were investigated. Roots of 12 batches of freshly harvested tuberous root were washed in tap water, allowed to dry, peeled and cut into small pieces of 0.5 to 1 cm of thickness. Three samples of 500±2 g of each batch were dried at 25°C in a lowtemperature dryer adjustable within the temperature range of 0 and 50°C, the second and third sets of three in hot air in an oven at 50 and 75°C. The last set of three served as control. The samples (dried and fresh) were then extracted and analyzed for total phenolics, total flavonoids, total carotenoids, â-carotene, and AOA. The AOA was assessed using 2,2-dipheny-1-picrylhydradzyl (DPPH) and anti-oxidative potency in linoleic acid system model (AOP) assays. The color parameters were also measured using a Color Quest II – Sphere Colorimeter (Hunter Lab, Reston, VA, USA) using the L, a, b scale. The results showed significant decrease as a result of drying in the color parameters and the contents of total phenolics, total flavonoids, total carotenoids and â-carotene. DPPH free radical scavenging activity (FRSA) and AOP also decreased significantly. Large variations of decrease were observed among the different treatments in terms of color change, phenolic and carotenoid content, and AOA during the drying process. On average, higher drying temperature corresponded to higher extent of losses of phenolics and AOA. The losses of DPPH FRSA were chiefly due to losses of phenolics during the drying process. Those results suggested that the thermal process is prejudicial to the Tainong 66 cultivar sweet potato in terms of phenolic and carotenoid content and AOA. When drying is to be done, low temperature drying (LTD) is more suitable to preserve the AOA of Tainong 66 cultivar sweet potato.

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

The flavor of whey protein can carry over into ingredient applications and negatively influence consumer acceptance. Understanding sources of flavors in whey protein is crucial to minimize flavor. The objective of this study was to evaluate the effect of annatto color and starter culture on the flavor and functionality of whey protein concentrate (WPC). Cheddar cheese whey with and without annatto (15mL of annatto/454kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a mesophilic lactic starter culture or by addition of lactic acid and rennet (rennet set). Pasteurized fat-separated whey was then ultrafiltered and spray dried into WPC. The experiment was replicated 4 times. Flavor of liquid wheys and WPC were evaluated by sensory and instrumental volatile analyses. In addition to flavor evaluations on WPC, color analysis (Hunter Lab and norbixin extraction) and functionality tests (solubility and heat stability) also were performed. Both main effects (annatto, starter) and interactions were investigated. No differences in sensory properties or functionality were observed among WPC. Lipid oxidation compounds were higher in WPC manufactured from whey with starter culture compared with WPC from rennet-set whey. The WPC with annatto had higher concentrations of p-xylene, diacetyl, pentanal, and decanal compared with WPC without annatto. Interactions were observed between starter and annatto for hexanal, suggesting that annatto may have an antioxidant effect when present in whey made with starter culture. Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey.

Visual Spectroscopy and Colour Modelling for Nondestructive Quality Evaluation of Apple

Potential of visual spectroscopy and colour data obtained using simple handheld colourimeter was investigated for nondestructive prediction of two important internal quality parameters of apple: total soluble solids (TSS, °Brix) and titrable acidity (TA). Apple colour in terms of Hunter lab L, a, b values and visual spectral (400 to 700 nm) reflectance values of five cultivars were determined. Empirical models were fitted to L, a, b values and partial least squares and multiple linear regression models were fitted to spectral reflection data. The model predictions were validated via full-cross validation technique. Statistical analyses of the results indicate that TA is better predicted than TSS or TA/TSS ratio using colour values. The models based on colour values are better than those using spectral reflectance data. A linear model with colour parameters a, b and a2 fitted the experimental TA values with R values of 0.767 and 0.679 for calibration and validation, respectively.

Genetic control and QTL analysis of cotyledon bleaching resistance in green field pea (Pisum sativum L.).

Resistance to bleaching is an important factor for quality grading of Canadian green field pea and an important selection criterion in green pea improvement. This research was conducted to determine the genetic control of bleaching resistance in green peas using 90 recombinant inbred lines (RILs) derived from a cross between cultivars Orb and CDC Striker. These lines were evaluated under field conditions for two years in two locations in Saskatchewan, Canada. Harvested whole seeds and cotyledons were evaluated for greenness using the Hunter Lab colorimeter before and after exposure to a high light intensity accelerated bleaching treatment. The RILs were genotyped using amplified fragment length polymorphism (AFLP) and simple sequence repeat (SSR) molecular markers. Heritability estimates for whole seed and cotyledon greenness were moderate (0.72 and 0.69, respectively) and increased when assessed after exposing whole seeds and cotyledons to accelerated bleaching conditions (0.83 and 0.82, respectively). The genetic linkage map constructed based on a total of 224 AFLP and SSR markers spanned over 890 cM of the pea genome. Multiple QTL mapping detected major QTLs on LG IV and LG V as well as location- and year-specific QTLs on LG II and LG III associated with green cotyledon bleaching resistance in field pea. The results demonstrated the importance of the seed coat in protecting the cotyledons from bleaching.

Relationship between consumer ranking of lamb colour and objective measures of colour

Given the lack of data that relates consumer acceptance of lamb colour to instrument measures a study was undertaken to establish the acceptability thresholds for fresh and displayed meat. Consumers (n=541) were asked to score 20 samples of lamb loin (m.longissimus thoracis et lumborum; LL) on an ordinal scale of 1 (very acceptable) to 5 (very unacceptable). A sample was considered acceptable by a consumer if it scored three or less. Ten samples were used for testing consumer response to fresh colour and 10 to test consumer response to colour during display of up to 4days. The colour of fresh meat was measured using a Minolta chromameter with a closed cone and a Hunter Lab Miniscan was used for measuring meat on display. For fresh meat when the a( *) (redness) and L( *) (lightness) values are equal to or exceed 9.5 and 34, respectively, on average consumers will consider the meat colour acceptable. However a( *) and L( *) values must be much higher (14.5 and 44, respectively) to have 95% confidence that a randomly selected consumer will consider a sample acceptable. For aged meat, when the wavelength ratio (630/580nm) and the a( *) values are equal to or greater than 3.3 and 14.8, respectively, on average consumers will consider the meat acceptable. These thresholds need to be increased to 6.8 for ratio (630/580nm) and 21.7 for a( *) to be 95% confident that a randomly selected consumer will consider a sample acceptable.