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The Effects of Tertiary Butylhydroquinone on the Heat Stability of Canola Oils
ABSTRACTS of Papers presented at the 31 S( Annual CIFST Conference May 29-1une 1, 1988
APPLlCATlON OF RESPONSE SURFACE METHODOLOGY FOR DEVELOPMENT OF' RICE FLOUR YEAST BREADS SENSORY MEASUREMENTS. G. Ylimaki*, Z.J. Hawrysh, Department of Foods and Nutrition, R.T. Hardin, Department of Animal Science, and A.B.R. Thomson, Department of Medicine, University of Alberta, Edmonton, Alberta T6G 2M8. Breads were developed from rice (80010) and potato (20%) flours. Using sensory measurements from a trained panel as responses, response surface methodology was used to find carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), water combinations which could replace gluten in yeast breads from each of 3 different rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Formulations were found that resulted in rice breads that met wheat bread sensory reference standards for moistness, cohesiveness, yeasty f1avor, adhesiveness, aftertaste, top crust and crumb color, predominance and uniformity of cell size. COMPARISON OF SENSORY SCORES AND INSTRON MEASUREMENTS FOR TEXTURE OF CHICKEN FRANK· FURTERS MANUFACTURED BY DIFFERENT PRODUCTION METHODS. R.W. Cumming*l, R.O. Noyes2, and R.e. Baker3 . 'Department of Applied Chemistry and Biological Sciences, Ryerson, Toronto; 2Department of Food Science, California Poly U., San Luis Obispo, CA; 3Department of Poultry Science, Cornell University, Ithaca, NY. Chicken frankfurters manufactured by seven different production systems from mechanically deboned poultry meat were studied. The General Foods Texture Profile system was used for sensory evaluation; Instron compression force curves were used to generate similar textural parameters. Results from both methods of analysis generally showed a difference in textural properties between the production systems that incorporated an emulsion process following deboning and those that did not. Results obtained by both methods showed good correlation among related textural parameters. Correlation between sensory and machine values for some related characteristics was also shown. THE EFFECTS OF TERTIARY BUTYLHYDROQUINONE ON THE HEAT STABILITY OF CANOLA OILS. L.M. McMullen*, Z.J. Hawrysh, P.J. Shand and B. Tokarska, Department of Foods and Nutrition, University of Alberta, Edmonton, Alberta T6G 2M8. The sensory (odor and f1avor) and physico-chemical characteristics of tertiary butylhydroquinone (TBHQ) treated and butylated hydroxyanisole/toluene (BHA/BHT) treated canola oils subjected to common home heating procedures - shallow pan heating (up to 12 min at 185°C) and deep fat heating (up to 60 min at 185°C) were determined. Sensory data for both heating experiments indicate that neither BHA/BHT nor TBHQ enhanced the heat stability of canola oils. Physico-chemical data show that both antioxidant treatments had small but generally significant effects in retarding thermal degradation in canola oils. TEXTURAL PROPERTIES OF CHEDDAR CHEESE MADE FROM MILK CONCENTRATED BY ULTRAFILTRATION. S. Paban*, E.A. Gullett l , A.R. Hill and L.K. Ferrier, Department of Food Science and 'Department of Consumer Studies. University of Guelph, Guelph, Ontario NIG 2Wl. The rheological properties of Cheddar cheese made from milk concentrated by ultrafiltration were assessed by sensory and instrumental measures. Cheddar cheeses were prepared by the conventional method from 1.5 - fold and 2 - fold concentrated milk and ripened for 3 months. According to the trained panel, cheeses made from concentrated milk were harder, more rubbery, crumbly, chewy and grainy; and less dense and adhesive than the conCan. Inst. Food Sei. Teehnol. J. Vol. 21, No. 4, 1988
trol cheese. Similar findings were revealed by the texture profile analysis (TPA) on the Instron. These differences in texture could be attributed to the structure and composition of the cheese. PREDICTION OF BLACK BEAN HEDONIC RATINGS FROM TRAINED PANEL ATTRIBUTE SCORES. B.L. Rios*, B.M. Watts and R.M.F. Diamant, Department of Foods and Nutrition, University of Manitoba, Winnipeg, Manitoba R3T 2N2. Twenty-one samples of Guatemalan black beans each cooked to its optimum cooked point, were evaluated for ten appearance, texture and f1avor attributes by a trained sensory panel. Over ninety percent of the intersample variation could be attributed to three underlying factors. Factor one represented cotyledon texture, factor two flavor, and factor three seedcoat characteristics. Mean hedonic scores based on a 9-point scale, obtained using an untrained "in-house" consumer panel, ranged from 2.5 to 6.8. Hedonic scores were highly correlated with trained panel cotyledon particle size scores (r = .93). It was determined by stepwise regression analysis that "in-house" panel hedonic scores could be predicted with a R2 of .91 from trained panel scores for particle size and chewiness. A QUALITY STUDY OF BLACKCURRENT DRINKS. S.L. Wang, Horticultural Products Laboratory, Horticultural Research Institute of Ontario, Vineland Station, Ontario LOR 2EO. Fruit drinks, made with blackcurrants of several varieties grown in southern Ontario, were evaluated by organoleptic as well as instrumental methods. The acceptability of the fruit drink was determined according to the sensory scores of color, aroma and taste. The most desirable total acidity, soluble solids, and Hunterlab color values for the blackcurrant drink were reported. Because of varietal differences in the above quality attributes, adjustment was required for making a standard fruit drink. A shelf life test showed that blackcurrant drink gradually loses its purple color with a slight increase in soluble solids after storage. TEXTURAL ANALYSIS OF CRYSTALLIZED HONEY USING A VOLAND TEXTURE ANALYZER. J.M. Shinn* and S.L. Wang, Horticultural Products Laboratory, Horticultural Research Institute of Ontario, Vineland Station, Ontario LOR 2EO. Raw honey samples, obtained from various apiaries, were crystallized and their texture was evaluated using a Voland Texture Analyzer. Hardness, adhesiveness, cohesiveness and yield values were correlated to factors including chemical composition (% glucose and % moisture) and processing conditions (% starter seed, holding times and holding temperatures). Based on the correlation data, these factors can be adjusted to produce crystallized honey having defined physical properties. EFFECT OF BLEACHING ON THE COLOUR, LEVEL OF SULFUR AND CHLOROPHYLL IN ONTARIO CANOLA OIL. F.A.·Y. Cho* and J.M. deMan, Department of Food Science, University of Guelph, Guelph, Ontario NIG 2Wl. This paper presents data on colour measurement, level of sulfur and chlorophyll in Ontario Canola Oil. Crude, degummed and laboratory bleached oil crushed from spring and winter variety seeds were analyzed. The levels of sulfur in terms of Total, Raney Nickel and Volatile sulfur were 22.51 - 34.19 mg/kg, 1.40 - 3.39 mg/kg and 0.28 - 1.19 mg/kg respectively in the crude oil. The degummed oil contained 6.80 - 12.40 mg/kg Total sulfur, 1.13 - 2. IO mg/kg Raney Nickel sulfur and 0.18 - 0.88 mg/kg Volatile sulfur. The Ontario Canola oil had a higher sulfur content than the Western Canadian Canola oil. Abstract / 361
APPLlCATlON OF RESPONSE SURFACE METHODOLOGY FOR DEVELOPMENT OF' RICE FLOUR YEAST BREADS SENSORY MEASUREMENTS. G. Ylimaki*, Z.J. Hawrysh, Department of Foods and Nutrition, R.T. Hardin, Department of Animal Science, and A.B.R. Thomson, Department of Medicine, University of Alberta, Edmonton, Alberta T6G 2M8. Breads were developed from rice (80010) and potato (20%) flours. Using sensory measurements from a trained panel as responses, response surface methodology was used to find carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), water combinations which could replace gluten in yeast breads from each of 3 different rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Formulations were found that resulted in rice breads that met wheat bread sensory reference standards for moistness, cohesiveness, yeasty f1avor, adhesiveness, aftertaste, top crust and crumb color, predominance and uniformity of cell size. COMPARISON OF SENSORY SCORES AND INSTRON MEASUREMENTS FOR TEXTURE OF CHICKEN FRANK· FURTERS MANUFACTURED BY DIFFERENT PRODUCTION METHODS. R.W. Cumming*l, R.O. Noyes2, and R.e. Baker3 . 'Department of Applied Chemistry and Biological Sciences, Ryerson, Toronto; 2Department of Food Science, California Poly U., San Luis Obispo, CA; 3Department of Poultry Science, Cornell University, Ithaca, NY. Chicken frankfurters manufactured by seven different production systems from mechanically deboned poultry meat were studied. The General Foods Texture Profile system was used for sensory evaluation; Instron compression force curves were used to generate similar textural parameters. Results from both methods of analysis generally showed a difference in textural properties between the production systems that incorporated an emulsion process following deboning and those that did not. Results obtained by both methods showed good correlation among related textural parameters. Correlation between sensory and machine values for some related characteristics was also shown. THE EFFECTS OF TERTIARY BUTYLHYDROQUINONE ON THE HEAT STABILITY OF CANOLA OILS. L.M. McMullen*, Z.J. Hawrysh, P.J. Shand and B. Tokarska, Department of Foods and Nutrition, University of Alberta, Edmonton, Alberta T6G 2M8. The sensory (odor and f1avor) and physico-chemical characteristics of tertiary butylhydroquinone (TBHQ) treated and butylated hydroxyanisole/toluene (BHA/BHT) treated canola oils subjected to common home heating procedures - shallow pan heating (up to 12 min at 185°C) and deep fat heating (up to 60 min at 185°C) were determined. Sensory data for both heating experiments indicate that neither BHA/BHT nor TBHQ enhanced the heat stability of canola oils. Physico-chemical data show that both antioxidant treatments had small but generally significant effects in retarding thermal degradation in canola oils. TEXTURAL PROPERTIES OF CHEDDAR CHEESE MADE FROM MILK CONCENTRATED BY ULTRAFILTRATION. S. Paban*, E.A. Gullett l , A.R. Hill and L.K. Ferrier, Department of Food Science and 'Department of Consumer Studies. University of Guelph, Guelph, Ontario NIG 2Wl. The rheological properties of Cheddar cheese made from milk concentrated by ultrafiltration were assessed by sensory and instrumental measures. Cheddar cheeses were prepared by the conventional method from 1.5 - fold and 2 - fold concentrated milk and ripened for 3 months. According to the trained panel, cheeses made from concentrated milk were harder, more rubbery, crumbly, chewy and grainy; and less dense and adhesive than the conCan. Inst. Food Sei. Teehnol. J. Vol. 21, No. 4, 1988
trol cheese. Similar findings were revealed by the texture profile analysis (TPA) on the Instron. These differences in texture could be attributed to the structure and composition of the cheese. PREDICTION OF BLACK BEAN HEDONIC RATINGS FROM TRAINED PANEL ATTRIBUTE SCORES. B.L. Rios*, B.M. Watts and R.M.F. Diamant, Department of Foods and Nutrition, University of Manitoba, Winnipeg, Manitoba R3T 2N2. Twenty-one samples of Guatemalan black beans each cooked to its optimum cooked point, were evaluated for ten appearance, texture and f1avor attributes by a trained sensory panel. Over ninety percent of the intersample variation could be attributed to three underlying factors. Factor one represented cotyledon texture, factor two flavor, and factor three seedcoat characteristics. Mean hedonic scores based on a 9-point scale, obtained using an untrained "in-house" consumer panel, ranged from 2.5 to 6.8. Hedonic scores were highly correlated with trained panel cotyledon particle size scores (r = .93). It was determined by stepwise regression analysis that "in-house" panel hedonic scores could be predicted with a R2 of .91 from trained panel scores for particle size and chewiness. A QUALITY STUDY OF BLACKCURRENT DRINKS. S.L. Wang, Horticultural Products Laboratory, Horticultural Research Institute of Ontario, Vineland Station, Ontario LOR 2EO. Fruit drinks, made with blackcurrants of several varieties grown in southern Ontario, were evaluated by organoleptic as well as instrumental methods. The acceptability of the fruit drink was determined according to the sensory scores of color, aroma and taste. The most desirable total acidity, soluble solids, and Hunterlab color values for the blackcurrant drink were reported. Because of varietal differences in the above quality attributes, adjustment was required for making a standard fruit drink. A shelf life test showed that blackcurrant drink gradually loses its purple color with a slight increase in soluble solids after storage. TEXTURAL ANALYSIS OF CRYSTALLIZED HONEY USING A VOLAND TEXTURE ANALYZER. J.M. Shinn* and S.L. Wang, Horticultural Products Laboratory, Horticultural Research Institute of Ontario, Vineland Station, Ontario LOR 2EO. Raw honey samples, obtained from various apiaries, were crystallized and their texture was evaluated using a Voland Texture Analyzer. Hardness, adhesiveness, cohesiveness and yield values were correlated to factors including chemical composition (% glucose and % moisture) and processing conditions (% starter seed, holding times and holding temperatures). Based on the correlation data, these factors can be adjusted to produce crystallized honey having defined physical properties. EFFECT OF BLEACHING ON THE COLOUR, LEVEL OF SULFUR AND CHLOROPHYLL IN ONTARIO CANOLA OIL. F.A.·Y. Cho* and J.M. deMan, Department of Food Science, University of Guelph, Guelph, Ontario NIG 2Wl. This paper presents data on colour measurement, level of sulfur and chlorophyll in Ontario Canola Oil. Crude, degummed and laboratory bleached oil crushed from spring and winter variety seeds were analyzed. The levels of sulfur in terms of Total, Raney Nickel and Volatile sulfur were 22.51 - 34.19 mg/kg, 1.40 - 3.39 mg/kg and 0.28 - 1.19 mg/kg respectively in the crude oil. The degummed oil contained 6.80 - 12.40 mg/kg Total sulfur, 1.13 - 2. IO mg/kg Raney Nickel sulfur and 0.18 - 0.88 mg/kg Volatile sulfur. The Ontario Canola oil had a higher sulfur content than the Western Canadian Canola oil. Abstract / 361