Effect of process parameters on vitamins and sensory acceptability in micronutrient-fortified soymilk prepared by small-scale batch processing.

Effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamin A, vitamin C, thiamine, riboflavin, and folate were investigated in fortified and unfortified soymilk. Vitamin C loss (6%) and mild vitamin A isomerization occurred when soymilk was held hot after fortification. Cooling bottled soymilk at ambient temperature or in an ice-water bath did not affect any vitamins.

Metabolomics of acid whey derived from Greek yogurt.

Acid whey, a byproduct of Greek yogurt production, has little commercial value due to its low protein content and is also environmentally harmful when disposed of as waste. However, as a product of microbial fermentation, acid whey could be a rich source of beneficial metabolites associated with fermented foods. This study increases understanding of acid whey composition by providing a complete metabolomic profile of acid whey.

Inhibition of Clostridium perfringens Growth during Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product.

This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.

Stability of key micronutrients added to fortified maize flours and corn meal.

Maize is a dietary staple in many countries. Although nutritious in many ways and a good source of energy, typical maize lacks several key micronutrients (MNs) that are often added to maize meals or flours to enhance nutritional value. Many factors affect MN stability in maize products, including uncontrolled conditions during distribution, long storage times, and MN premix composition.

Isolation and characterization of the microflora of nixtamalized corn masa.

Corn tortillas are a staple in the diet among the Mexican population, and are traditionally produced through a process known as nixtamalization. This traditional process involves steeping whole-kernel corn in an alkaline solution overnight and then grinding the corn into dough (masa), which is then baked. While the masa is held before baking, significant microbial change can occur which leads to fermentation and spoilage.

Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.

Samples of hard red wheat packaged for long-term storage, ranging in age from 0 to 32 y, were obtained from donors in residential households. All samples had been stored under nonabusive conditions (7% to 10% moisture, 13 to 27 °C). Selected quality parameters of the wheat (moisture, thiamin, free fatty acids, flour extraction rate, bread loaf volume, and bread firmness) and sensory properties of bread made from the stored wheat (aroma, appearance, texture, flavor, overall liking, acceptance for use as part of the regular diet, and acceptance for use in emergency situations) were evaluated.

Recommendations for optimization of fortified and blended food aid products from the United States.

Fortified blended foods (FBFs) were introduced into the Food for Peace program (also known as US Public Law 480) in the 1960s. Minimal changes have since been made to their formulations. A Food Aid Quality Enhancement Project to assess the nutritional adequacy of FBFs for vulnerable populations was conducted, and the findings indicate that FBFs do not meet the nutritional needs of infants and young children between the ages of 6 and 24 months.

Sensitivity comparison of sequential monadic and side-by-side presentation protocols in affective consumer testing.

The relative sensitivity of side-by-side and sequential monadic consumer liking protocols was compared. In the side-by-side evaluation, all samples were presented at once and evaluated together 1 characteristic at a time. In the sequential monadic evaluation, 1 sample was presented and evaluated on all characteristics, then returned before panelists received and evaluated another sample.

Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities.

Corn soy blend, wheat soy blend, and corn soy milk are fortified food-aid commodities distributed by the US Government, and often used in complementary feeding programs. The viscosity and energy density of these products was compared in cooked porridges, at concentrations between 8% and 20% (w/w), using a Bostwick consistometer. All three products required nearly 20% addition of dry meal in water to achieve the energy density of 0.

Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

Background: An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries.

Objective: A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development.

Methods: Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages.