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.

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The unextracted and reduced lipid (supercritical carbon dioxide extraction of 22% and 27% (w/w) of total lipids) pecan [Carya illinoinensis (Wangenh.) K. Koch] kernels packaged in 21% O2, 79% N2 were analyzed for color, hexanal, sensory, fresh weight, and lipid class changes periodically during 37 weeks of storage at 25 °C and 55% relative humidity. Pecan nutmeats were lightened by partial lipid extraction. The pecan testa darkened (decreasing chromameter L*) with storage time. Most color changes occurred in the first 18 weeks. Hexanal concentration of reduced-lipid pecans was negligible throughout storage, while unextracted pecans reached excessive levels by week 22 of storage. Hexanal concentration, indicative of rancidity, was in agreement with sensory analysis results with the hexanal threshold level for objectionable rancidity ranging from 7 to 11 mg·kg-1 pecans. Weight change was negligible during storage, except in 27% reduced-lipid pecans. Free fatty acids increased with storage and were significantly higher in unextracted pecans than the reduced-lipid pecans at 0, 10, 18, 32, and 37 weeks of storage. Shelf life of pecans with partial lipid extraction was longer than unextracted pecans. In addition to decreasing the total amount of lipid available for oxidation, the free fatty acid lipid component that correlated with the development of rancidity was reduced by extraction.

The overall objectives of this research were to find practical methods of cottage cheese whey disposal, and economical methods of recovering usable products from the whey. The specific purposes of this study were: (a) to determine whether Kluyveromyces fragilis could reduce the COD of cottage cheese whey more efficiently than in previous trials, (b) to attempt adaptation of Rhodotorula gracilis to lactose, and (c) to describe the morphology of the adapted Rh. gracilis culture. K. fragilis reached maximum cell numbers in approximately 7 h, with initial inocula of 1 × 108 cells/ml. At this rate of inoculation, the COD of cottage cheese whey was reduced 82 ± 2% in 10–11 h, and 93 ± 2% in 24 h, a greater reduction than reported by most authors. Rh. gracilis was adapted to utilize lactose as its sole carbon source by successive transfers on lactose agar. Photomicrographs of this adapted Rh. gracilis culture showed morphology similar to that reported in the literature when the yeasts had been grown on other media.

In this paper Arabic bread supplemented with Provesteen-T "Single-Cell Protein" (P-TSCP) was investigated. Bread samples with 0, 2, 4, 6, 8 and 10% P-TSCP were prepared and evaluated by 10 panelists for color, aroma, texture, off-flavor, overall flavor and overall acceptability. The dough physical characteristics were examined and bread protein and essential amino acid contents were analyzed. Taste panel evaluation showed that bread supplemented with 6% P-TSCP was accepted. Consequently an increase in protein content by 1.8% was achieved. Amino acid calculations indicated a marked increase of lysine.