Barbeque, sour cream and onion, salt and vinegar, nacho cheese, and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was also more even as measured by colorimetry. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall.

To understand the suitability of protein‐hydrocolloid complexes as replacement for wheat protein in rice crackers, and the effect of protein source, carboxylmethylcellulose (CMC) and hydroxylpropylmethylcellulose (HPMC) at 1.0%, 1.5%, and 2.0% w/w, and 0.25%, 0.50%, and 0.75% w/w of xanthan gum (XN) were added to flour‐blendedrice crackers (FF). A variety of protein isolates was added to 2.5%, 5.0%, and 10% w/w combinations of protein isolates and hydrocolloids were investigated. The controls were FF, 100% rice crackers (RF), and wheat crackers (WF). About 1.5% CMC samples had the closest hardness to WF, followed by 0.5%XN and 1.5%HPMC, and 0.5%XN crackers had the highest moisture content and water activities followed by 0.75%XN, 1.5%CMC, and 1.5%HPMC. Increasing % of hydrocolloids also increased puffiness. Protein isolate crackers had higher moisture content and water activity. Protein isolates improved puffiness. Whey protein improved elasticity, while hydrocolloids added to leguminous protein increased loss tangent.

There is a pressing need to validate the shelf‐life extension of Pulsed Electric Field (PEF) treated foods. This study was designed to evaluate the shelf‐lives of cranberry juice and chocolate milk as a function of PEF and the interaction of PEF+heat treatments. Cranberry juice was exposed to PEF and PEF+heat (60C), and chocolate milk to PEF+heat (105 and 112C). Microbial analysis and color measurement were performed on untreated and treated cranberry juice and chocolate milk aseptically packaged and stored at 4, 22, and 37 C for 197 and 119 days, respectively. Microbial analysis of cranberry juices demonstrated that the shelf‐life of PEF and PEF+heat treated juices stored at 22 and 37 C increased significantly during 197 days (p<0.05). The shelf‐life of chocolate milk treated by PEF+105C and PEF+112C increased significantly at all storage temperatures (p<0.05). The PEF nor PEF+heat treatments did not result in any significant differences in color retention of either cranberry juice or chocolate milk (p>0.05). This study presented that PEF and PEF+heat treatments were very effective to increase shelf‐lives of cranberry juice and chocolate milk.

No abstract