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Evaluation of browning in fresh whol...

Andari, Vilma E.

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Evaluation of browning in fresh whole wheat pasta raviolis.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Evaluation of browning in fresh whole wheat pasta raviolis./
作者:	Andari, Vilma E.
面頁冊數:	87 p.
附註:	Adviser: Miriam S. Perry.
Contained By:	Masters Abstracts International46-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1445220
ISBN:	9780549120834

Evaluation of browning in fresh whole wheat pasta raviolis.
Andari, Vilma E.

Evaluation of browning in fresh whole wheat pasta raviolis. - 87 p.

Adviser: Miriam S. Perry.

Thesis (M.S.)--San Jose State University, 2007.

Fresh whole-wheat (WW) raviolis containing cultured dextrose and filled with various fillings are affected by rapid oxidative browning when MAP packaged. A HunterLab color spectrophotometer with CIE L*, a*, b* values was used to evaluate: (1) oxidative browning of fresh whole-wheat (WW) and durum raviolis with and without various fillings, (2) the effectiveness of cultured dextrose (CD), ascorbic acid (AA), pasteurization and MAP as methods to retard/inhibit oxidative browning. Ten ravioli samples per sample set and test condition were used in the study. Five panelists conducted magnitude sensory scoring. Instrumental color measurements (L*) showed that spinach-cheese and three-cheese fillings increased oxidative browning of WW raviolis compared to control raviolis without fillings, whereas in durum raviolis both types of fillings promoted an increase in L* values. a* and b* values showed color changes as oxidative browning progressed over time. AA and CD proved to be ineffective antioxidants. L* for WW raviolis sharply decreased within one day. Magnitude estimation showed that durum raviolis were unacceptable due to the increased lightness (L*) and decreased yellowness (b*) at day five. WW raviolis were unacceptable due to intense browning (low L*) at day one. Pasteurization along with MAP effectively inhibited oxidative browning of WW and durum raviolis with fillings.

ISBN: 9780549120834Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Evaluation of browning in fresh whole wheat pasta raviolis.
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