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Full-Text Articles in Food Science
Quality Of Hermetically Packaged Split Peas During Long-Term Storage, J. S. Chapman, Laura K. Jefferies, Oscar A. Pike
Quality Of Hermetically Packaged Split Peas During Long-Term Storage, J. S. Chapman, Laura K. Jefferies, Oscar A. Pike
Faculty Publications
There is a market for low moisture foods that can be stored for long periods of time for use in disaster relief and other emergency situations. Split peas hermetically sealed in cans with a reduced oxygen atmosphere are available in the retail market, but the effect of long-term storage on the quality of the product is unknown. Ten samples of split peas representing 5 retail brands packaged in size No.10 cans and stored at room temperature were obtained from donors. Two fresh samples of split peas were purchased as controls. Samples ranged in age from <1 to 34 years. Can headspace oxygen, can seam integrity, and split pea water activity and color were evaluated. A 52-member consumer panel evaluated the samples, prepared as split pea soup, for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Acceptance for use in everyday and emergency situations was also determined. Can headspace oxygen ranged from 0.19 to 20.1%. All can seams were determined to be satisfactory. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall acceptability hedonic scores ranged from 6.7 to 4.4 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r2 = .928). Hedonic scores for texture declined over time, corresponding with increasing hardness of the peas. All samples had an acceptance in an emergency situation of over 75%. Results indicate split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for use in applications requiring long-term storage.
Quality Of Hermetically Packaged Dehydrated Carrots During Long-Term Storage, S. R. Bartholomew, Laura K. Jefferies, Oscar A. Pike
Quality Of Hermetically Packaged Dehydrated Carrots During Long-Term Storage, S. R. Bartholomew, Laura K. Jefferies, Oscar A. Pike
Faculty Publications
There is interest in the long-term storage of food for applications such as space flight, disaster relief, and personal preparedness. Dehydrated carrots packaged in hermetically sealed cans with a reduced oxygen atmosphere are available in the retail market. The quality of dehydrated carrots stored up to two years has been reported, but the effect of longer-term storage on the quality of the product is unknown. Eleven samples of dehydrated carrots representing 6 brands, packaged in size No.10 cans and stored at room temperature, were obtained from donors. Two fresh samples were purchased as controls. Samples ranged in age from < 1 to 34 years. Can headspace oxygen, can seam integrity, and dehydrated carrot water activity and color were evaluated. Samples were rehydrated for 20 minutes in filtered water that was brought to a boil. A 56-member consumer panel evaluated the rehydrated carrots for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Acceptance for use in everyday and emergency situations was also determined. Can headspace oxygen ranged from < 0.01% to 14.7%. All can seams were determined to be satisfactory. Water activity of the dehydrated carrots ranged from 0.31 to 0.38. L*, a* and b* values ranged from 37.8 to 44.0, 17.1 to 30.2 and 23.0 to 37.3, respectively. The orange color of most samples faded during storage. Hedonic scores for overall acceptability of dehydrated carrots declined from 7.1 to 3.4. All samples had an acceptance for use in an emergency situation of over 70%. Results indicate that dehydrated carrots decline in quality during long-term storage but retain sufficient sensory acceptance to be considered for use in long-term storage regimens.
Quality Of Cornmeal Stored Long-Term In A Low Oxygen Atmosphere, Megan L. Bingham, Heather F. Pahulu, Lynn V. Ogden, Oscar A. Pike
Quality Of Cornmeal Stored Long-Term In A Low Oxygen Atmosphere, Megan L. Bingham, Heather F. Pahulu, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
The U.S. Department of Homeland Security recommends food be included in efforts to be prepared for natural disasters and other emergencies. Cornmeal packaged in No. 10 cans with a low oxygen atmosphere has been available in the retail market for decades, but the effect of long-term storage on quality is unknown. This study assessed the quality of cornmeal stored up to 33 years at ambient temperatures in a low oxygen atmosphere. Sixteen samples of cornmeal packaged in No. 10 cans ranging in age from < 1 to 33 years were obtained from donors. The cornmeal and products made from the cornmeal (cornbread and cornmeal hot cereal) were evaluated by a 50-member consumer panel using a 9-point hedonic scale for attributes including appearance, aroma, flavor, texture, and overall acceptability. Acceptance for everyday use and emergency situations was also determined. Additional measurements included can headspace oxygen, can seam integrity, color, and water activity. There was no significant decrease over storage time in aroma, texture, flavor, and overall acceptability in cornmeal, cornbread or cornmeal cereal. Hedonic scores for cornmeal aroma and appearance ranged from 5.2 to 6.3 and 5.6 to 7.0, respectively. Hedonic scores for overall acceptability of cornmeal cereal and corn bread varied from 4.5 to 6.0 and 6.0 to 7.1, respectively. Acceptance of the cornmeal in a regular diet ranged from 44 to 76 % and emergency acceptance ranged from 90 to 99 %. Headspace oxygen ranged from 0.309 to 20.4%. CIE L*a*b* color values ranged from 82.0-86.6, 3.2-10.1, and 26.3-50.8, respectively. Cornmeal appearance hedonic scores correlated with CIE b* color values (r2=0.75). Water activity ranged from .28 to .58. Cornmeal, especially as an ingredient in a recipe, is capable of retaining a high percentage of consumer acceptance over long periods of time and can be included in long-term food storage efforts.
Effects Of Long-Term Storage On Quality Of Retail-Packaged Pinto Beans, C. M. Larson, A. R. Sloan, Lynn V. Ogden, Oscar A. Pike
Effects Of Long-Term Storage On Quality Of Retail-Packaged Pinto Beans, C. M. Larson, A. R. Sloan, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in storing low-moisture foods for long periods of time for uses such as personal preparedness, disaster relief efforts and space travel. Pinto beans in restaurant-sized No. 10 cans are available in the retail market, but work is needed to determine the effects of long-term storage on quality. The objective of this research was to investigate the quality of retail-packaged pinto beans held at ambient temperatures up to 32 years. Fifteen samples of pinto beans packaged in No. 10 cans, which were treated to remove oxygen, were obtained from donors. Samples ranged from <1 to 32 years in age. Prior to cooking, pinto bean samples were soaked in water containing varying levels of baking soda to standardize textural attributes.
Effects Of Long-Term Storage On Quality Of Wheat Packaged In No. 10 Cans, R. Green, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike
Effects Of Long-Term Storage On Quality Of Wheat Packaged In No. 10 Cans, R. Green, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in the long-term storage of low-moisture foods for applications such as space flight, disaster relief, and personal preparedness. Wheat packaged in restaurant-size No. 10 cans has been available in the retail market for decades. However, the quality of such wheat held in long-term storage is not well characterized. The purpose of this research was to examine the effects of long-term storage on the quality of wheat packaged in No. 10 cans and held at ambient temperatures up to 32 years. Twenty samples of hard red wheat (including 4 duplicates) packaged in No. 10 cans were obtained from …
Quality Of Regular And Parboiled Rice In Long-Term Storage, L. Coons, M. B. Halling, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike
Quality Of Regular And Parboiled Rice In Long-Term Storage, L. Coons, M. B. Halling, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in storing food for long periods of time for such uses as disaster relief efforts, military rations and space travel. Rice hermetically sealed in cans and treated to remove oxygen is available in the retail market, but further work is needed to determine the effects of long-term storage on quality. The objective of this research was to investigate the quality of regular and parboiled white rice packaged for long-term storage in cans treated to reduce oxygen levels and held at ambient temperature for up to 30 years. Eighteen samples of white rice (11 regular, 7 parboiled) packaged …
Quality Of Dehydrated Potato Flakes In Long-Term Storage, A. P. Neilson, H. Farnsworth, Lynn V. Ogden, Oscar A. Pike
Quality Of Dehydrated Potato Flakes In Long-Term Storage, A. P. Neilson, H. Farnsworth, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in dehydrated potatoes packaged for long-term storage for uses such as military rations, disaster relief, and space travel. Research has shown the effects of processing and storage (up to 2 years) on dehydrated potatoes, including such aspects as sensory properties and nutrient degradation. The quality of dehydrated potatoes during long-term storage has not been studied. The objective of this study was to examine the quality of dehydrated potato flakes held at ambient conditions in residential storage up to 30 years. Thirteen samples of dehydrated potato flakes packaged in No. 10 cans were obtained from donors. Sample age …
Effect Of Long-Term Storage On Baking Powder Functionality, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike, R. Utley
Effect Of Long-Term Storage On Baking Powder Functionality, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike, R. Utley
Faculty Publications
Baking powder is widely used to leaven baked products. The industry standard for baking powder shelf-life is eighteen to twenty-four months, but little information is available on baking powder functionality when stored beyond this time. A longer shelf-life would prove beneficial in certain situations, such as personal food storage, disaster relief efforts, and space missions. The objective of this research was to determine the effect of long-term storage on baking powder functionality. Six samples of double-acting baking powder in original commercial packaging were obtained from donors and two fresh samples were purchased. Samples ranged in age from 0.25-29 years and …
Effects Of Long-Term Storage On Wheat Flour Packaged In A Low Oxygen Atmosphere, N. M. Dickey, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike
Effects Of Long-Term Storage On Wheat Flour Packaged In A Low Oxygen Atmosphere, N. M. Dickey, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in the long-term storage of food for applications such as space flight, military rations, and disaster relief. Long-term storage of wheat flour under modified atmospheres has not been extensively studied. The objective of this research was to examine the effects of long-term storage on wheat flour packaged in a low oxygen atmosphere. Ten samples of wheat flour packaged in No. 10 cans were obtained from donors. Samples ranged in age from 0.5-11 years and were stored at ambient temperatures (13-27º C). Oxygen levels were below 1%, and moisture contents were between 12.0% and 14.3%. Color was assessed …
Effects Of Long-Term Storage On Quality Of Regular And Quick Rolled Oats, M. B. Mcewan, Lynn V. Ogden, Oscar A. Pike
Effects Of Long-Term Storage On Quality Of Regular And Quick Rolled Oats, M. B. Mcewan, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
Traditionally, shelf life studies of cereal staples have investigated quality after storage for a maximum of several (~18) months. However, there is a market for product that will store for much longer periods of time, intended for such uses as personal storage, emergency relief efforts and military rations. Rolled oats in hermetically sealed cans and treated to remove oxygen are available at the retail level, yet little work has investigated the effects of long-term storage on quality. The objective of this research was to investigate the quality of regular and quick rolled oats packaged in cans for long-term storage. Twenty …
Quality And Adequacy For Long-Term Storage Of Dehydrated Apple Slices Packaged In No. 10 Cans, T. S. Oesterle, Lynn V. Ogden, Oscar A. Pike
Quality And Adequacy For Long-Term Storage Of Dehydrated Apple Slices Packaged In No. 10 Cans, T. S. Oesterle, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
Dehydrated food commodities can be packaged in restaurant-size No.10 cans intended for long-term storage for such uses as personal storage, emergency relief efforts and military rations. Because foods packaged for long-term storage are seldom opened soon after purchase, the quality of the product or the adequacy of the packaging could be unknown to the buyer for months or even years. The objective of this research was to compare the quality of various brands of dehydrated apple slices sold at the retail level in No.10 cans and to evaluate the adequacy of the packaging for long-term food storage. Nine brands of …
Quality Of Dehydrated Whole Egg Packaged In No. 10 Cans, T.A. Gnadt, Lynn V. Ogden, Oscar A. Pike
Quality Of Dehydrated Whole Egg Packaged In No. 10 Cans, T.A. Gnadt, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
Dehydration reduces egg mass and increases shelf-life without significantly affecting most functional properties. This has created a demand for dehydrated whole egg in military rations, emergency relief programs and personal storage. However, because such products are usually stored before use, the buyer may be unaware of product quality until long after purchase. The purpose of this study was to investigate the quality of several brands of dehydrated whole egg commercially packaged in No. 10 cans. Eight brands of dehydrated whole egg were obtained from food retailers. All but 1 brand were labeled as having a low oxygen environment. A 50 …
Quality Of Hermetically Packaged Nonfat Dry Milk In Long-Term Storage, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike
Quality Of Hermetically Packaged Nonfat Dry Milk In Long-Term Storage, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
Over the past few decades, nonfat dry milk (NFDM) has been retail-packaged for long-term storage in No. 10 cans under reduced oxygen concentrations for use in emergency situations. Little information is available concerning the quality of NFDM held in such conditions for prolonged storage periods. The objective of this research was to evaluate the quality attributes of NFDM in hermetically sealed cans with reduced oxygen levels held in long-term storage. Twenty samples of regular and instant NFDM (representing 9 brands) stored up to 29 years at ambient conditions were obtained from 14 sources. Samples were evaluated for headspace oxygen, can …
Quality Of Dehydrated Mashed Potatoes Retail Packaged In No. 10 Cans, H. Farnsworth, Lynn V. Ogden, Oscar A. Pike
Quality Of Dehydrated Mashed Potatoes Retail Packaged In No. 10 Cans, H. Farnsworth, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
Manufacturers of further processed potato products recognize consumer demand for convenience and the economy of transporting dehydrated commodities. Because of their bulkiness, dehydrated potato products are often sold in large containers, including No. 10 cans. The quality of such products available at the retail level has not been reported. The objective of this research was to compare the quality of several brands of dehydrated instant mashed potatoes packaged in No. 10 cans for retail sale. Eight brands of instant mashed potatoes, including two types (4 granules, 4 flakes) packaged in No. 10 cans were obtained from retail outlets representing at …
Quality Of White Rice Retail Packaged In No. 10 Cans For Long-Term Storage, M. B. Halling, N. D. Van Noy, Lynn V. Ogden, Oscar A. Pike
Quality Of White Rice Retail Packaged In No. 10 Cans For Long-Term Storage, M. B. Halling, N. D. Van Noy, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
Dry foods, such as white rice, are available for retail sale packaged in No. 10 cans for long-term storage in case of natural disasters or other emergencies. Little information is available regarding the quality of such products that are packaged for prolonged storage using hermetically sealed containers and oxygen absorbers. The objective of this research was to evaluate and compare the quality of several different brands of white rice products packaged for long-term storage, available at the retail level. Ten brands of rice products (7 long-grain white rice, 2 parboiled white rice, 1 instant white rice) packaged in No. 10 …
Quality Attributes Of Dried Milk Products Packaged For Long-Term Storage, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike
Quality Attributes Of Dried Milk Products Packaged For Long-Term Storage, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike
Faculty Publications
There is a market for dehydrated foods, such as nonfat dry milk (NFDM), that are packaged for long-term storage in case of natural disasters or other emergencies. To maintain quality and optimize shelf-life, NFDM must be properly processed from good quality milk, well-packaged (minimizing moisture, light and oxygen), and stored appropriately. Research is needed to determine the variation in quality that exists in dried milk products intended for retail sale. The objective of this research was to evaluate and compare the quality of several types of dried milk products packaged for long-term storage. Ten brands of dried milk products (5 …