Effects of acidification of canned southern peas (vigna unguiculata) processed by a pasteurization method on some physical and organoleptic characteristics

The major objective of this experiment was to prepare an acidified canned product of peas which could be processed by a pasteurization method (boiling water bath) rather than by retorting. The effect of acidification on some chemical components, physical properties, microbiological counts and organoleptic characteristics was measured. The percentage of vinegar affected the pH of the peas and liquor (0.01 level) and the acidity of liquor at the 0.05 level. Holding the samples in storage affected the acidity of peas and liquor (0.01 level) and the pH of liquor at the 0.05 level. Firmness of the peas was increased (0.01 level) as the level of vinegar was increased in the acidified aqueous solutions. The amount of sugar in the sauces and the different sauces in which the peas were canned did not affect firmness. Color of the peas was measured with the Hunter Colorimeter. Level of vinegar and sugar affected color significantly; however, the absolute difference in values was usually small. Mean values for peas canned in acidified solutions were: L = 46.9; a = -0.1; and b = 12.7. Mean values for rinsed peas which were canned in sauces were: L = 35.2; a = 0.3, and b = 15.2. The level of vinegar did not affect the count of any of the microorganisms in samples of peas canned in the acidified solutions. The mesophilic and thermophilic aerobic counts were reduced during storage. On the first day of measurement, the highest estimated mean log count was 0.89 (colonies/g of sample). For peas canned in the sauce the amount of vinegar or sugar had only a slight affect on the microbiological counts. The estimated mean log counts were: for mesophilic aerobes and anerobes 1.25 and 0.53, respectively; for thermophilic aerobes and anaerobes, 1.14 and \u3c 0.04, respectively. The spices used to make the sauces contributed to the relatively high counts. Samples of peas in which sauces were evaluated by a sensory panel for texture, flavor and overall acceptability were scored by use of a hedonic system. Of all the experimental factors, only the level of vinegar affected texture (0.05 level). As the level of vinegar was increased, the peas became firmer causing the panelists to assign lower scores to the samples. On an 8-point scale (1 = dislike extremely; 8 = like extremely) the firmness scores ranged from 4.8 to 5.2 with a mean score of 4.9. The mean scores for flavor and overall acceptability was 4.7. These scores indicate that the samples were liked slightly. In general, the samples were too tart and too spicy. The peas were too firm

Main entrees : Quantity recipe series

"Edited by Nan Unklesbay College of Agriculture University of Missouri-Columbia""UED 56"Date of publication from "1888-1984, Missouri Agricultural Experiment Station and Cooperative Extension Service publications""Recipes in this series of publications were assembled and tested within the Title VII Nutrition Program for the Elderly, Southeast Missouri Area Agency on Aging, Cape Girardeau, Missouri. They incorporate numerous USDA food commodities available across the nation those used within this publication are in italics."--from page iiiQuantity Recipe Series Title VII Nutrition Program Using USDA Food Commodities, Compiled and Tested by Southeast Missouri Area Agency on Aging Staf

Examining the Cost of an All-Organic Diet

Food Consumption/Nutrition/Food Safety,

Factors affecting the retention of vitamin C in community canned tomatoes

The summer of 1943 marked a keener Interest In community food preservation than was shown during any proceeding summer. The reasons for this accelerated interest were war-time food shortages and the need for conserving all the food produced in both large and small gardens. These conditions brought about the opening of community canneries and the increased use of those already in operation. Many of these canneries were located in crude buildings; or lacking buildings, the canneries were nothing more than tables and boilers set up in the open. In most of the canneries, tin containers were used, because tin is easily handled and allows the food to be processed and cooled quickly which prevents over-cooking the product. The placement of equipment in a community cannery lends itself to the ease of preparation and processing of large quantities of food. In this respect the community cannery has the advantage over the ordinary home kitchen where the preparation and processing of large quantities of food is difficult

Lipophilic and hydrophilic quantitative analysis of antioxidant activity in tomatoes and tomato products

The amount of antioxidants present in food varies depending on environmental conditions in which produce was grown and how products were processed prior to consumption. It would, therefore, be useful to quantify antioxidant activities in these foods. This study focused on quantitative analysis of antioxidant activities in commercially produced whole tomatoes and processed tomato products. For commercially processed tomatoes, diced tomatoes had total antioxidant activities (TAA) ranging from 1.243 to 2.243 μmol TE/g fresh weight (fw), juice 1.573 to 6.86 μmol TE/g fw, paste 6.3 to 13.248 μmol TE/g fw, sauce 1.62 to 3.168 μmol TE/g fw, and soup 1.073 to 3.773 μmol TE/g fw. In commercial whole tomatoes, cherry tomatoes had TAA ranging from 2.303 to 3.66 μmol TE/g fw, grape tomatoes 2.443 to 2.825 μmol TE/g fw, roma tomatoes 0.535 to 3.033 μmol TE/g fw, and slicer tomatoes 1.448 to 2.788 μmol TE/g fw. Variations and significant differences were observed in different samples of the same type of tomatoes, between different types of tomatoes, in different batches of the same brand and kind of processed tomatoes, and between different types of processed tomatoes. These variations could be attributed to the different locales tomatoes were grown, type of tomatoes used for processed tomato products, or additives such as herbs and spices used for flavoring. Additionally, the effect of light intensity on antioxidant accumulation in tomatoes was investigated by experimentally growing plants in different light intensities. Data indicated statistical differences between tomatoes grown under the same as well as different light intensities, on a fresh weight basis. Tomatoes grown in 100% light had TAA ranging from 1.898 to 3.565 μmol TE/g fw (7.73 to 13.405 μmol TE/g dw), 2.375 to 2.523 μmol TE/g fw (8.558 to 13.223 μmol TE/g dw) in 50% light, and 1.623 to 1.958 μmol TE/g fw (8.068 to 13.073 μmol TE/g dw) in 25% light. While small differences in data proved to be statistically significant, some of these differences may be too small to be of biological consequence. Data from this study, along with currently available data on antioxidants in foods, can provide useful information to consumers interested in purchasing products that are most beneficial to their health and to dietitians when making dietary recommendations to patient

1973 Research Progress Reports, Fruit and Vegetable Processing and Food Technology

Evaluation of snap bean varieties for processing / Wilbur A. Gould -- Evaluation of tomato cultivars for processing / W. A. Gould, James Black, Emily Korensky, Ruth Stillabower, and Stanley Z. Berry -- Commercial tomato cultivar evaluation / Wilbur A. Gould, Jerry Wright, in cooperation with Stanley Berry, Marion White, Tip Top Canning Co., Beckman and Gast Company and Hirzel Canning Co. -- Relationship of USDA D6 tomato colorimeter to AGTRON E-5 / Wilbur A. Gould and Jerry Wright -- Effects of food additives on the quality of canned tomatoes / Wilbur A. Gould, Jacquelyn Gould, and James Black -- Effects of food additives on the quality of canned tomato juice / Wilbur A. Gould, Ruth Stillabower, Jacquelyn Gould and James Black -- Retention of ascorbic acid in fortified tomato juice ; Effect of storage time and temperature and added ascorbic acid on the total acid and pH of tomato juice / Gerald G. Pope and Wilbur A. Gould -- Cell wall components and tomato juice consistency / David E. Crean -- Lipid content of cabbage & sauerkraut / Andrew C. Peng -- Canned rice-tomatoes / Teung Chin and Wilbur A. Gould -- Development of a canned pecan pie filling / W. A. Gould and S. Perryman -- A new soybean food from tempeh / Nasruddin Iljas, Wilbur A. Gould and Andrew C. Peng -- Rehabilitation and recycling spend cucumber pickling brines / J. R. Geisman and R. E. Henne -- Evaluation of several grape cultivars for wine making / James F. Gallande

Pacific Coast Producers: Picked and Canned at the Peak of Ripeness

Pacific Coast Producers is a cooperative which processes, packs and ships tomatoes, peaches, pears and grapes. It started in 1971, when the bankruptcy of U.S. Products forced ten ranchers to look for a new outlet for their produce. They have since grown into a major co-packer, supplying over 5,000 labels for retailers across the U.S. As a California based packer, they face a number of issues, including environmental concerns, labor shortages and water supply reliability. However, their long-term outlook is positiv