Orange-, cherry-, and strawberry-flavored noncarbonated beverages containing 0.065% Aspartame were equivalent in sweetness to beverages containing 9.52% sucrose. The same flavors in gelatin desserts sweetened with 15% sucrose were equivalent to those sweetened with 0.070% Aspartame. Sensory scores indicated that both orangeand cherry-flavored beverages had a significantly higher intensity of fruit-flavor than their counterparts sweetened with sucrose. However, in the strawberry-flavored beverages or in the three flavored gelatins, no such differences in intensity of fruit-flavors were found between products sweetened with Aspartame or sucrose.

Beef, pork and lamb roasts were cooked by two 2450 MHz microwave ranges, one operated at 220V (1054W cooking power) and one at 1lSV (492W cooking uower) and by a conventional gas oven (163 f 3°C). The only significant effect related to power level of micrdwave ranges was retention of thiamine, riboflavin and niacin which was less in meat cooked by the micro\lave 115V than by the other two methods. There was a trend toward less retention of sodium, chloride, phosphorus and iron in meat cooked by microwaves than by the conventional method. Also, microwave cooking resulted in less formation of free amino acids than conventional cooking but total protein did not differ significantly.

No abstract

A sensory panel indicated no significant difference in flavor between the controls and ground turkey or beef patties containing 10% textured soy protein (TSP). Both of these products were rated acceptable, whereas patties containing 20 and 30% TSP ranked just below acceptable on the rating scale. Findings for aroma were similar to those for flavor except that there was a difference between the control and the turkey patties containing 10% TSP. All turkey and beef products were acceptable in juiciness although turkey patties containing TSP were significantly less juicy than the control.As much as 40% TSP was substituted for ground turkey in sweet-sour and chow mein entrees without significantly lowering mean scores for aroma, flavor, and general acceptability. However, for turkey loaf, significant differences in aroma and general acceptability were noted between control samples and those containing 40% TSP. This difference also was detected in flavor of turkey with dressing casserole.

SUMMARY— Carp (Cyprinus carpio Linnaeus) were transferred from a river site receiving little industrial effluent (control fish) and from a location receiving effluents from a major municipality (test fish) to a spring‐fed and to a run‐off pond. Holding for as long as 18 days in either pond failed to improve the aroma or flavor of test carp. The over‐all mean score for flavor of control fish was higher (P < 0.05) than for test fish. Mean scores for flavor were higher for carp held in the spring‐fed pond than for those in the runoff pond but this difference was significant (P < 0.05) only for the test fish.