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A total of 6 cvs and 14 lines of sweetpotatoes were analyzed by sensory panel for baking and canning quality. Baked samples were cured, washed, foil-wrapped, and baked for 1.5 h at 177°C. Canned samples were lye peeled and finished, packed with 20°Brix sucrose in 303 × 406 cans, and retorted for 25 min at 121.1°C. Beauregard and 'L86-33' scored the highest on canned samples. In analyzing the different sensory attributes, color uniformity had the highest partial R2 for both baked (0.61) and canned (0.67) products. Moistness (R2=0.13) and mouthfeel (R2=0.15) were the subsequent important factors followed by eye appeal, smoothness, lack of fiber and attractiveness. Thus color attributes accounted for 67.0% (baked) and 78.4% (canned) of the average rating of sweetpotatoes. Textural attributes followed with flavor being last with 1.0% and 1.1%. for baked and canned products, respectively. When averaging all samples, eye appeal and color uniformity were below the acceptable rating (6) in baked samples. For canned samples. attractiveness and color intensity were rated the lowest. This work shows that the average or total score given to a cv/line should be the result of the weighted scores of each attribute rated and not the arithmetic mean. Also, breeders should incorporate color intensity, uniformity, and susceptibility to browning ratings early in their program.
Models for prediction of starch, alcohol-insoluble solids (AIS) and glucose were developed by measuring the viscosity of freeze-dried sweetpotato [Ipomoea batatas (L.) Lam] flour. Green (processed within 24 h) and cured. Jewel and Beauregard roots-were cooked, peeled, pureed and freeze-dried. Viscosity of the flour was measured with a Brabender Viscoamylograph and a Brookfield Viscosimeter. Total solids, starch, AIS, glucose, fructose and sucrose were quantified. There was a strong correlation (R2=0.99) between Brookfield and Brabender viscosity. Results showed significant correlations between Brookfield apparent viscosity or Brabender viscosity units at the gelatinization stage and starch (R2=0.82 and 0.81), AIS (R2=0.S7 and 0.81), and glucose (R2=0.87 and 0.86) content. Apparent viscosity of flour from green roots increased through gelatinization and upon cooling, but that from cured roots remained constant throughout.
Pecans [Carya illinoinensis (Wangenh. C.) Koch] were harvested weekly for 9 and 7 weeks until normal harvest time during 1986 and 1987, respectively. Kernels were tested for chemical, physical, and sensory properties. Moisture decreased from 13% at initial harvest time to 4% to 6% by normal harvest. Free fatty acids decreased from 0.5% to 0.2% by the third week before normal harvest. Tannins fluctuated, but averaged about 0.8%. Hue angle remained constant from the fourth week to normal harvest. Shear force increased from 90 to 135 N by the second week before normal harvest. Pecans can be harvested about 2 weeks before normal harvest without significant quality deficiencies.
Characteristics of mangosteen fruit with normal and translucent flesh were determined. Fruit exhibiting translucent flesh disorder had significantly higher rind (65%) and flesh (82%) water content than fruit with normal flesh (63% and 80% in the rind and flesh, respectively). Specific gravity of translucent flesh fruit was >1 and that of normal flesh fruit was <1. Fruit specific gravity and natural transverse rind cracking were used to separate translucent-fleshed fruit from normal fruit. Translucent-fleshed fruit had a lower soluble solids concentration and titratable acid percentage than normal fruit. Translucent flesh was induced in normal fruit following water infiltration at 39 kPa for 5 minutes.
The volatiles of longon (Lansium domesticum Corr. var Dongon), mangosteen (Garcinia mangostana L. var Native), durian (Durio zibethinus L. var Monthong), rambutan (Nephelium lappaceum L. var Rong-rien), and sapodilla (Manilkara zapota van Royer var Kai) were identified by headspace-solid phase microextraction with the gas chromatography-mass spectrometry technique. The headspace volatiles of fresh, unheated, salted out with NaCl, and NaCl + heated samples were determined. Salting out gave the highest number of volatile components with the longon headspace. High temperature did not have much affect on the amount of volatiles in the headspace. Major volatiles of the total 43 volatiles in longon were 1,3,5 trioxane, (E)-2-hexenal, 3-carene, α-cubebene, isoledene, δ-selinene, and α-calacorene. Major volatiles of mangosteen were 2, 2-dimethyl-4-octanal, E-2-hexenal, benzaldehyde, (Z)-3-hexen-1-ol, hexyl–n-valerate, 1,4-pentadiene, and 2-methyl-1, 3-buten-2-ol. Volatile compounds in durian consisted of a large number of sulfur-containing compounds, which included diethyltrisulfide, diethyldisulfide, dithiolane, dimetyl sulfide, and 3-methyl-thiozolidine. Nonsulfur compounds 2-methyl butanoate, butanedioic acid, and propyl-2-ethylbutanoate were also abundant. Isocitonellol, 3-hydroxy-2-butanone, pentanal, and 4-tridecyl valerate were most abundant in ‘Rong-rien’ rambutan. A total of 23 components were characterized in sapodilla with ethyl acetate, acetaldehyde, benzyl alcohol, and 2-butenyl benzene being the major volatiles.
Sixteen sweet potato (Ipomoea batatas L.) genotypes were chilled for 36 hours at 5C with 85% RH and a 12 hour photoperiod. Transpiration, leaf diffusive resistance and visual scores for plant quality were taken before chilling and 2 days after the chilling treatment. Differences between the before and after readings were used to indicate the extent of chilling injury or tolerance. Visual score gave a better separation of the genotype for tolerance, however, the difference in transpiration was the most critical of the two objective measurements.
Fresh shelled southern peas were dipped in solutions of 15 ppm chlorine, 1.0% Ca, cold H2O or a combination of 15 ppm chlorine and 1.0% Ca. These treatments were compared to a no dip treatment and branching for 70 sec. at 205°F. Polyphenoloxidase (PPO) activity of pea extracts were determined in 5 day intervals for 20 days. Quality evaluations for color changes and texture were also made. PPO activity was the only enzyme that showed an increase in activity with refrigeration time. The blanched peas were lower in quality for a fresh refrigerated product.
This work is the result of 3 years of collaborative research between Mississippi State Univ. and New Mexico State Univ. Physical, chemical, and sensory characteristics were studied to assess eating quality of popular New Mexico pecan (Carya illinoinensis) cultivars. The force and energy necessary to break (shear) pecan nuts, and Hunter `a' and hue angle values varied with harvest year and cultivar. All other traits, including sensory evaluation results, varied only with cultivar. `Ideal' was of light color, small size, and not as firm as the others, while `Burkett' was soft and slightly rancid. `Wichita' was the cultivar rated best by panelists, despite its slightly darker color. `Western Schley' and `Salopek' were also acceptable, although not as acceptable as `Wichita'.
A traditional dairy-based frozen dessert (ice cream) was developed with three levels of sweetpotato (Ipomoea batatas) puree [20%, 30%, and 40% (by weight)] to determine the impact of sweetpotato content on product functionality, nutritional content, and sensory characteristics. Increased sweetpotato puree resulted in increased orange color, flavor intensity, and sweetpotato flavor, but 40% puree proved difficult to incorporate into the mixture. Additionally, nondairy frozen desserts containing 30% sweetpotato puree were compared with a milk-based control in which all ingredients were the same except that milk was replaced with soy (Glycine max) and almond (Prunus dulcis) milk. Consumer acceptability tests were conducted with panelists at Mississippi State University (n = 101) and in Pontotoc, MS (n = 43). Panelists in Pontotoc rated the overall acceptability of all three frozen desserts the same, but they preferred the appearance of the milk-based frozen dessert over that of soy- and almond-based milk alternatives. According to the panelists at Mississippi State, the milk-based frozen dessert had greater overall acceptability and aroma than the almond-based dessert and a preferential texture and appearance compared with the soy- and almond-based desserts. Milk-, soy-, and almond-based frozen desserts were rated as “slightly liked” or better by 92%, 80%, and 69% of the panelists, respectively.
Two pot experiments were conducted to evaluate noncomposted hair byproduct as a nutrient source for container-grown crops. Lettuce (Lactuca sativa ‘Green Leaves’) and wormwood (Artemisia annua ‘Artemis’) were grown in a commercial growth substrate amended with 0%, 2.5%, 5%, or 10% by weight hair waste or controlled-release fertilizer (CRF) or were watered with a complete water-soluble fertilizer (WSF). After harvest, yellow poppy (Glaucium flavum) was grown in the pots and substrate that previously grew wormwood, and feverfew (Tanacetum parthenium) was grown in the pots and substrate previously containing lettuce. The 5% hair treatment and the commercial fertilizer rates were calculated to provide the same amount of nitrogen (N) during production of lettuce and wormwood based on 50% N availability from hair. Yields in treatments containing hair or CRF or watered with WSF were higher than in the untreated control. The highest lettuce and wormwood yields occurred with CRF followed by WSF and 5% and 10% hair treatments. However, yield of yellow poppy was higher in the hair treatments than yields in inorganic fertilizer treatments or in the untreated control. Feverfew yields did not differ among fertility treatments, but yields in fertility treatments were higher than those of control. Lettuce leaf moisture content was lower, but soluble solids were higher in plants in the hair waste treatments than in the WSF or CRF treatments. Total phenolics in lettuce did not differ among treatments. Total aerobic and coliforms plate counts were similar for all samples, averaging 6.0 and 1.2 log cfu/g, respectively. Results from this study suggest that noncomposted hair waste could be used as a nutrient source for container-grown plants. Hair waste should not be used as a single nutrient source for fast-growing plants because of the time needed for degradation of the hair before release of plant nutrients.