Response surface methodology was used to predict sensory attributes of a nongluten pasta anddevelop response suvace plots to help visualize the optimum region. Optimum regions of xanthan gum, mod@ed starch, and locust bean gum were selected by overlapping the contour plots of sensory properties of nongluten pasta as compared with the control pasta. The formula of nongluten pasta that possessed the most desirable properties was xanthan gum at 40 g, modified starch at 35 g, locust bean gum at 40 g, tapioca starch at I13 g, potato starch at 57 g, corn pour at 250 g, and rice pour at 50 g. The quality of nongluten pasta could be improved by using different levels of nongluten starches and pours, and nonstarch polysaccharides.
Patties were formulated with 20% fat ground beef and sorghum flour (SF) at 2, 4, and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beefpatties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cookedpatties was not affected by addition of SF. Fat and water retentions of beef patties increased as the level of SF increased. Hunterlab a values (redness) for raw patties decreased as the level of SF increased, but a values for cooked patties were not influenced by level of SF. Shear force and compression of cooked patties decreased as the level of SF increased. Meat aroma and flavor decreased, but sorghum aroma andflavor of cooked patties increased as the level of SF increased. Tenderness of cooked patties increased as the level of SF increased, but juiciness of cookedpatties was not affected.
Data collected in the 1994-96 Continuing Survey of Food Intakes by Individuals were analyzed to determine folate intake from food and supplement use in adults 60 years old. Top sources of folate were ready-to-eat cereals, yeast breads, and citrus fruit. Mean dietary folate was 281 5 g for men and 218 3 g for women. About one third (32%) consumed supplements containing B vitamins daily. Forty-two percent of men and 38% of women consumed at least 400 g folates from food and/or daily supplements. Folate intake was positively related to income, health status, and vitamin B supplement use. [Article copies available for a fee from The Haworth Document Delivery
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