ABSTRACT
This research validated the commercial process applied to tomato pulp (pH 4.3 and 8 °Brix) packed in Tetra Brik packages. Bacillus coagulans and Neosartorya fischeri were selected as target. The heat resistance of both immobilized microorganisms were compared.
The redesigned thermal processes were tested by indirect inoculation of separate targets of spores immobilized in alginate/tomato balls. All processing was carried out in a Microthermics UHT-HTST aseptic processing unit adapted for spore injection and collection.
The results showed that processes for 30 s at 115C or greater did not allow the survival of heat resistant molds even with inoculation of 106 spores. For baterial spores, processes for 30 s at 109C or greater showed no survivors, even with inoculation of 105 spores. For safety reasons, considering the variability and initial populations of molds and residual oxygen content, a process equivalent at for 60 s 126C in the UHT unit was recommended.
Influence of Emulsifying Component Composition on Creams Formulated with Fractionated Milkfat
Lisa L. Scott, Susan E. Duncan,* Susan S. Sumner, Kim M. Waterman, and Kerry E. Kaylegian
Archer Daniels Midlands Co., 4666 Faries Parkway, Decatur, Illinois 62526, Department of Food Science and Technology, FST Building, Room 30, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, and Department of Food Science, Cornell University, Ithaca, New York 14853
Critical Issues in R&D of Soy Isoflavone–enriched Foods and Dietary Supplements
M. UZZAN AND T.P. LABUZA
ABSTRACT: Increasing consumer awareness of soy as a healthy food ingredient has led to a tremendous growth in sales of soy isoflavone–enriched foods and dietary supplements in the past 3 y. Because of their weak estrogenic activity, isoflavones are believed to have preventive effects for several hormone-dependent diseases. This article discusses some critical issues to be considered in any R&D program of novel soy and isoflavone products for the healthy-food market, such as (1) Which isoflavone compounds should be in the product? (2) Which individual isoflavones are the most beneficial ones? (3) Can certain isoflavone groups be targeted to specific disease prevention goals? (4) Are there any safety concerns in isoflavone consumption? (5) How are isoflavones affected by thermal processing and storage? (6) How should isoflavones be analyzed? These questions may affect the choice of isoflavone source, processing conditions, quality control procedures, and marketing considerations.
Keywords: soy isoflavones, dietary supplements, bioavailability, thermal stability, analysis
Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components
L. L. Scott*, S. E. Duncan{dagger}, S. S. Sumner{dagger} and K. M. Waterman{dagger}
* Archer Daniels Midland Co., Decatur, IL 62526 and
{dagger} Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg 24061
Corresponding author: S. E. Duncan; e-mail: duncans@vt.edu.
Emulsifying properties of milk-derived components influence the physical characteristics of reformulated creams. Fractionated butter oils with different melting ranges (low-melt: 10 to 25°C; medium-melt: 25 to 35°C) were recombined into fluid dairy systems using skim milk, or sweet buttermilk and butter-derived aqueous phase to manufacture 20% milk fat creams. Separation temperature (49°C or 55°C) in obtaining emulsifying components was examined for its effect on physical properties of pasteurized reformulated creams. Rate of creaming, viscosity, feathering, and sensory characteristics of reformulated and natural creams stored at 3.3°C were evaluated over a 13-d period. Creaming rate of reformulated and natural creams was unaffected by formulation and was most influenced by duration of storage. Melting characteristics of butter oils influenced viscosity at some shear rates. With the exception of natural cream, all formulations were consistent in apparent viscosity during the 2-wk storage period. All creams feathered in a pH range of 4.70 to 5.20 and were classified as moderately stable to slightly unstable. All reformulated and natural creams met sensory quality specifications with the exception of creams formulated with skim milk and lower melting range butteroil. Creams formulated with buttermilk, butter-derived aqueous phase, and lower-melting range butter oil most closely mimicked natural creams with regard to sensory quality and viscosity.
Key Words: reformulated cream • physical properties • fractionated milk fat • milk-derived components
