SUMMARY— A taste panel was used to study the identification of roasted beef, pork, lamb and veal by flavor alone and the effect of fat on identification. Only about one‐third of the panel could identify correctly all four meats by memory of the flavors. There was an increase in the total number of correct identifications made by comparison of the unknown roasted meat samples with known standards but this was not significantly greater than the total correct responses by memory of the flavor alone. Beef and lamb, but not pork and veal, were identified significantly less often when lean ground roasts were tested than when normal ground roasts (containing fat) were used. Texture, color, mouth feel, and other factors may be important in the identification of meat. Beef, lamb and pork fat, as well as these fats after extraction with chloroform: methanol, were added to lean veal prior to roasting. Addition of beef fat did not increase recognition of veal as beef. Pork fat contained a factor increasing identification of veal as pork, but this factor was water‐soluble and could be removed. Lamb fat contained a component, or a fat‐soluble component, that significantly increased the identification of veal as lamb.
The sweetness of 01-, p-, and equilibrium lactose, measured by a trained panel using paired comparison with standard reference solutions of sucrose of concentrations from 0.50-6.50%, ranged from 30-35% that of sucrose. The sweetness of p-lactose was 105-122% that of a-lactose. The predicted sweetness of lactose at mutarotation equilibrium, calculated from sweetness values for OL-and p-lactose and from the relative amounts present as determined by polarimetry, i.e., 38% 01 and 62% p, did not differ significantly from the experimentally determined sweetness value, indicating an absence of synergism for sweetness in mixtures of (Y-and p-lactose. Isosweet sucrose concentrations for three different concentrations of pand equilibrium lactose and two concentrations of ar-lactose are reported. INTRODUCTIONTHE POTENTIAL of a-lactose monohydrate in baking applications has been examined by Ash (1976), and limitations of this form of lactose were its low solubility and its low sweetness compared with sucrose. Plactose has much greater solubility compared with a-lactose monohydrate (Whittier, 1944), and Goldman and Short (1977) used & lactose to replace up to 25% of the sucrose in a high-ratio cake formulation without affecting size, tenderness, or sweetness. Sugars are important food ingredients, and the relative sweetness of sugars has been of great interest to food scientists. Few studies have been made on the relative sweetness of (Y-and Plactose, although differences in sweetness of anomeric forms of several sugars have long been recognized (Cameron, 1947; Pangborn and Gee, 1961; Pangbom and Chrisp, 1966). Pangbom and Gee (1961) compared the sweetness of (Y-and &lactose, and the sweetness of each of these forms relative to lactose solution which had reached mutarotation equilibrium. They found plactose to be sweeter than a-lactose at superthreshold concentrations (5% and 7%) but did not measure the magnitude of the relative sweetness. Dahlberg and Penczek (194 1) measured the sweetness' of /3-lactose (6-33%) relative to sucrose (2-20%), but did not test (Y-or equilibrium lactose. In the present study, the sweetness of CX-, fl-, and equilibrium lactose relative to sucrose was measured. In addition to establishing the sweetness of fl-lactose relative to (ILlactose, this study sought to determine from the sweetness of equilibrium lactose whether synergism could be demonstrated for a mixture of lactose anomers as has been shown for mixtures of glucose and fructose, and of glucose and sucrose (Stone and Oliver, 1969).
Dehydrated potato flakes were evaluated by sensory and GLC procedures to determine the effects of packaging and drying conditions on flavor quality and stability after storage in air. Stability was not affected by the choice of metal vs. polyethylene as the packaging material or by the package headspace volume. Comparisons of flakes drum dried at different rates and to different moisture contents indicated that overdrying reduced flake stability due to thermal damage during dehydration and to the low water activity of the over‐dried product. Mash adhering to drum‐drier applicator rolls is a potential source of potato flake instability, especially, if raw material quality is poor.
The sweetness of lactulose over the range of concentration 5-35% (W/V), measured by a trained panel using paired comparison with standard reference solutions of sucrose of varying concentrations, is 48% to 62% of that of sucrose. In addition, sensitivity thresholds and recognition thresholds for sweetness of lactulose and sucrose were determined by a rating-scale method. The sweetness of a mixture containing 10% (W/V) lactulose and 5% (W/V) sucrose showed a svnergistic effect of 22%. and a mixture of 5% (W/V) lactulose and 2.5% (W/V) sucrose showed 12% synergism. Partial' hydrolysis of lactulose to give a mixture containing 5% (W/v) lactulose, 2.5% (W/V) galactose, and 2.5% (W/V) fructose caused a 6% synergistic effect on sweetness.
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