Physicochemical Properties of Red Cowpea Starch

ing and eating quality attributes of paired semitendinosus roasts obtained from young bulls were determined. Dietary roughage level (10 or 60010 alfalfa-brome hay), slaughter weight (500 or 600 kg) and oven type (conventional electric or microwave/convection combination) generally influenced cooking time, cooking losses and total energy (kwh) consumption. Data from trained taste panel evaluations and instrumental measurements showed few differences in the eating quality of roasts from each of the treatments. Fatty acid analyses of the roasts showed significant differences in the levels of C 18 fatty acids due to roughage level. THE EFFECT OF STORAGE RELATIVE HUMIDITY AND INITIAL MOISTURE CONTENT ON THE STALING AND ASSOCIATED TEXTURAL CHANGES OF LAYER CAKES. J. Sych*, F. Castaigne and C. Lacroix, Departement de sciences et technologie des aliments, Universite Laval, Ste-Foy, Quebec. A study was undertaken to examine the effects of storage relative humidity and initial moisture content on certain textural changes occurring in layer cakes during a 42 day storage period at 20°C. Water activity and moisture determinations were carried out. Force compression curves from the Instron Universal Testing Machine allowed the estimation of cake firmness, adhesiveness, cohesiveness, and elasticity. Results indicated that increased cake moisture contents lead to a decrease in initial cake firmness but did not reduce total cake firming. Cakes stored at increased relative humidities lost negligible amount of moisture but continued to increase in firmness and adhesiveness throughout the entire 42 day period. SENSORY PROPERTY COMPARISON OF MEAT FROM TURKEYS DIFFERING IN BASTING AND FINAL TEMPERATURE. L.M. Poste*, V.E. Agar, Food Research Institute, Agriculture Canada; G. Butler, ESRI, Agriculture Canada, Ottawa and E.T. Moran Jr., Department of Poultry and Animal Science, University of Guelph, Guelph, Ontario. Basted and non-basted turkey toms were cooked to internal final temperatures of 85°C, optimum, and 95°C, overcooked, to evaluate the effect of basting and overcooking on the final quality of turkeys. Appearance ratings were made on the whole roasted turkeys in addition to evaluations, by an experienced panel, of the white and dark meat for flavour, tenderness and juiciness. Cooking data, including percentage of drip, evaporation, fat and jelly loss, WarnerBratzler shear force and free moisture analyses were completed. Proportions of the various commercial cuts, yields of skin, meat and bone and percentage fat and moisture of the cooked breast and thigh are presented. Both basting and temperature had significant effects on the sensory properties of the white meat however no effects of basting nor temperature were seen in the dark meat. Temperature had a significant effect on percent moisture for skin, meat and bone in both the breast and thigh and in the yields of meat and bone in the breasts. Whereas, basting had a significant effect on percent drip and fat losses. EVALUATION OF AN AUTOMATED COMPUTERIZED SYSTEM FOR SENSORY ANALYSIS. Elizabeth A. Gullett*, Department of Consumer Studies, University of Guelph, Guelph, Ontario; C.J. Findlay, Protein Foods Group Inc., Hamilton, Ontario. The study was conducted to compare use of the Computerized Sensory Analysis System (Profoods Systems) for obtaining and analyzing sensory data with conventional ballot treatment. The CSA system utilizes ballots viewed on a monitor and a light pen. Test samples consisted of lemonade of varying sweetness (0 to 30 percent) which were evaluated for liking with a 9-point Hedonic scale, and for intensity of sweetness with a 10 cm unstructured scale. Twenty panelists used the CSA system and twenty the conventional ballot. Data was analyzed by Analysis of Variance and Tukey's test. Results obtained by the two systems were comparable. PHYSICOCHEMICAL PROPERTIES OF RED COWPEA FLOUR, PROTEIN AND STARCH FRACTIONS. S. Ningsanond* and B. Ooraikul, Department of Food Science, University of Alberta, Edmonton, Alberta. Protein, fat, ash and trypsin inhibitor contents in air classified protein fraction of red cowpeas were double those found in flour, but less in starch fraction. Fat and water absorption capacities of protein fraction were at least 1.5 times higher, while those of starch xliv / Affaires de l'Institut

were slightly less than the capacities of flour. Emulsion and foaming properties of protein fraction were slightly higher than those in flour but were much less in starch fraction. Brabender farinograms showed that flour made from mixing 20% cowpea protein or 30% cowpea flour with wheat flour may be used in bakery products. PHYSICOCHEMICAL PROPERTIES OF RED COWPEA STARCH. S. Ningsanond* and B. Ooraikul, Department of Food Science, University of Alberta, Edmonton, Alberta. Red cowpea starch from second air-classified starch fraction possessed physicochemical properties similar to those of mungbean starch. Cowpea starch was successfully used to replace mungbean starch in the production of transparent noodles. The noodles were equally well accepted by consumers. Cowpea starch mixed with 60% and 20% of tapioca starch exhibited viscosity, after gelatinization, similar to that of mungbean starch and rice starch, respectively. These mixed starches may be used in various types of products which require mungbean or rice starch. INFLUENCE OF TEMPERATURE ON THE RHEOLOGICAL BEHAVIOR OF GRAPE SUGAR (CV. THOMPSON SEEDLESS). Marco Schwartz*, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago, Chile, and Elvira Costell, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Valencia, Spain. Grape sugar flow was characterized and the influence of temperature on its viscosity and on that of other four sweeteners - two high fructose corn syrups (HFCS 42 and HFCS 55), invert sugar 66.7° Brix sucrose solution - were compared. For t < 40°C, grape sugar viscosity is higher (p <0.01) than the others' viscosity but for t ~40°C, significant differences in the parameters between grape sugar, HFCS 55 and invert sugar, were not found. Flow activation energies of both grape sugar and HFCS 55 were similar and slightly higher than that of the other sweeteners. These results suggest that, rheologically, grape sugar is suitable as sweetener for the food and wine industries. PHYSICOCHEMICAL PROPERTIES OF WHEAT FLOUR SOLUBLES. B.D. Oomah*, Food Research Institute, Ottawa, Ontario, and J.J. Mathieu, Ogilvie Mills Ltd., Montreal, Quebec. The physicochemical properties of wheat flour solubles (WFS) obtained by ultrafiltration and spray-drying of gluten-wheat starch effluent were investigated. Treatment of the effluent with 250 ppm hydrogen peroxide might have induced changes in lipid content and quality of WFS. Adjustment of pH of the retentate (from 3.0 to 5.5) before spray-drying resulted in reduction of emulsifying and foaming properties and changes in distribution of protein fractions. Wheat flour solubles exhibited a typical bell-shaped protein solubility curve with minimum solubility at pH 6.0. Major differences were observed in protein solubility distribution by Osborne fractionation of the WFS. Albumins comprised up to 50% of the total protein of WFS. No pasting properties were exhibited by WFS, however, changes in pasting characteristics were observed when WFS were added at various levels to wheat starch. CHARACTERISTICS OF HEAT-TREATED OATS. B. Dave Oomah*, Food Research Institute, Agriculture Canada, Ottawa, Ontario. Oat groats were sampled at four steps in commercial processing: original cleaned groats, groats after drying at I"20°C, steam conditioned groats and cutmeal. Pasting characteristics of dried groats and cutmeal were identical. Lipase activity and free fatty acid contents of the groat samples were different from those of its flours. Lipase activity and free fatty acid contents of dried groats and cutmeal were similar. Differences were observed in the amount of protein solubilized by various amounts of sodium dodecanoate among the oat samples. CANNED GREEN BEANS: PHYSICOCHEMICAL AND SENSORY CHANGES INDUCED BY PRE-STERILIZATION THERMAL TREATMENT. Magloire C. Boni and G.W. Varseveld*, Department of Food Science and Technology, Oregon State University, Corvallis, Oregon. Pre-sterilization heat treatments of 71 ° and 93°C were applied over 30 and 90 minutes in water to cut green pod beans of a variety J. InSI. Can. Sci. Technol. Alimenl. Vol. 19. No.4. 1986