MATERIALS & METHODSBakers and brewers yeasts, yeast cell walls (bakers yeast glycan), and a protein isolate from yeast (bakers yeast protein) incorporated into the diets of rats partially or totally prevent the elevation of the serum cholesterol in rats fed cholesterol and cholic acid as a hypercholesterolemic agent. The degree of response depends upon the level of yeast' product in the diet. Bakers yeast glycan incorporated into the diet of hypercholesterolemic rats rapidly and markedly lower the serum cholesterol.ALL STUDIES were carried out with young adult Sprague-Dawley strain albino rats weighing about 300-3508 for males and 230-25Og for females. Animals were individually housed in screen bottom cages throughout the study in an air-conditioned temperature-humidity controlled room. Feed and water were provided ad libitum.The basal test diet contained, per 1OOg: (in grams) sucrose, 65; casein, 20; corn oil, 8; salts and vitamin mix, 5; and Alpha Cel, 2. In the test diets, the protein contribution of the test material was added at the expense of the casein, and the remainder at the expense of sucrose. In the hypercholesterolemic diets, cholesterol (lg) and cholic acid (0.2g) were added at the expense of sucrose. Suppliers of the materials were: Buffalo Constarch #3401, CPC International, Englewood Cliffs, N. J.; C&H pure cane sugar; High protein casein, Erie Casein
The characteristic chocolate flavor is a direct result of the interactions of amino acids, sugars, and other flavor precursors. Three samples of cocoa flavor were analyzed. 5-Methyl-2-phenyl-2-hexenal and 4-methyl-2-phenyl-2-pentenal, both of which impart penetrating chocolate-like notes to the overall flavor, are found in the reaction product. Compared to the others, the reaction chocolate flavors have broader varieties and lower production costs.Chocolate typically derives its characteristic flavor as a result of multiple processes, two of which are very important. The first is the fermentation or curing of the raw beans that produces flavor precursors like amino acids, reducing sugars, and other flavanoids (/). The second is the roasting of the fermented cocoa beans to generate aroma compounds via the thermal reaction. The roasted cocoa beans are pressed and ground to produce chocolate liquor, which is further processed to produce cocoa butter, cocoa powder, or confectionery chocolate (2).With the interest of producing inexpensive replacements for expensive natural flavors, scientists have extensively studied flavors, flavor precursors, and chemical processes. Many model reaction systems that produce chocolate flavors have been reported. Hodge (3) and Herz and Shallenberger (4) produced chocolate aromas in the reaction of valine and leucine with sugars. Pinto and Chichester (5) studied cocoa beans and found that leucine and valine were the prédominent free amino acids in fermented cocoa beans. Recently, a few patents have described processes yielding chocolate flavor. One of them was registered by Watterson (6), which was directed toward a means of enhancing the cocoa flavor by roasting phenylalanine, valine, leucine, and other amino acids with reducing sugars in a fat matrix. These research studies have led to the conclusion that chocolate aromas are results of complex chemical reactions of amino acids, sugars, and other flavor precursors during the thermal process. 286
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