A study was made of the effect of protein supplementation on the extrudability of tare flour. The tare flour was prepared from Bunlong taro corms by washing, peeling, slicing, air drying, and grinding prior to extrusion into rice, noodle, and macaroni. To improve the extrudability and nutritional qualities of these tare products, mung bean flour or soy protein were added to the dough before extrusion. Prepared with dough moisture content of 30% and 40% w/w, and dough temperatures of 21" and 82"C, extruded taro products were measured for their organoleptic (color, surface smoothness, and eating qualities) and objective (color, texture, protein level, and energy value) qualities. Results showed that the addition of 15% mung bean flour to taro flour improved the firmness,of the rice and noodle. Soy protein also improved the texture of taro rice with 30% and 40% dough moisture and macaroni with 30% dough moisture. The addition of either mung bean flour or soy protein improved the smoothness of taro rice only very little. Product color intensity (measured with extracts as the absorbance ratio of 520 nm/422 nm) decreased considerably in taro rice after the addition of soy protein or mung bean flour, but only slightly in taro noodle and macaroni. Hunter color measurements indicated ve;y similar color in all the cooked, extruded taro samples. Protein supplement can be incorporated into the extruded taro samples to make them comparable in protein and energy level to conventional wheat products and rice. It was concluded that taro flour can be extruded successfully into rice, noodle or macaroni by proper adjustment of initial dough temperature and moisture content. Protein enrichment improved to a limited extent the overall quality of extruded tare samples.
Growth and production of enterotoxins A and D (SEA, SED) by two strains of Staphylococcus aureus were determined in salad bar ingredients and clam chowder. Salad bar ingredients included lettuce, canned black olives, canned green olives, tomato, green pepper, blue cheese salad dressing, blue cheese crumbles, celery, and croutons. Total S. aureus were determined by plate count on Baird-Parker agar. Enterotoxins were quantified by using an ELISA technique. S. aureus did not survive in salad dressing, with pH 4.3. With the exception of olives and blue cheese, S. aureus survived on all ingredients for more than 12 h. After 24 h, the total number of cells decreased on most of the ingredients. S. aureus grew well on green pepper during the first 24 h, reaching 105 CFU/g, but no enterotoxins were detected. S. aureus also increased in moist and dry plain croutons, but there was no detectable production of enterotoxins. S. aureus growth was excellent in clam chowder with cell counts exceeding 108 CFU/g after 12 h at 42°C. Production of SEA and SED began shortly after 3 h. Maximal levels of SEA and SED were 0.29 and 1.6 ng/g, respectively, after 12 h. In brain heart infusion broth, the production of SEA and SED reached 21.9 and 36.3 ng/ml, respectively, after 24 h at 37°C.
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