3 research outputs found

    Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots

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    A traditional dairy-based frozen dessert (ice cream) was developed with three levels of sweetpotato (Ipomoea batatas) puree [20%, 30%, and 40% (by weight)] to determine the impact of sweetpotato content on product functionality, nutritional content, and sensory characteristics. Increased sweetpotato puree resulted in increased orange color, flavor intensity, and sweetpotato flavor, but 40% puree proved difficult to incorporate into the mixture. Additionally, nondairy frozen desserts containing 30% sweetpotato puree were compared with a milk-based control in which all ingredients were the same except that milk was replaced with soy (Glycine max) and almond (Prunus dulcis) milk. Consumer acceptability tests were conducted with panelists at Mississippi State University (n = 101) and in Pontotoc, MS (n = 43). Panelists in Pontotoc rated the overall acceptability of all three frozen desserts the same, but they preferred the appearance of the milk-based frozen dessert over that of soy- and almond-based milk alternatives. According to the panelists at Mississippi State, the milk-based frozen dessert had greater overall acceptability and aroma than the almond-based dessert and a preferential texture and appearance compared with the soy- and almond-based desserts. Milk-, soy-, and almond-based frozen desserts were rated as “slightly liked” or better by 92%, 80%, and 69% of the panelists, respectively

    Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots

    Get PDF
    A traditional dairy-based frozen dessert (ice cream) was developed with three levels of sweetpotato (Ipomoea batatas) puree [20%, 30%, and 40% (by weight)] to determine the impact of sweetpotato content on product functionality, nutritional content, and sensory characteristics. Increased sweetpotato puree resulted in increased orange color, flavor intensity, and sweetpotato flavor, but 40% puree proved difficult to incorporate into the mixture. Additionally, nondairy frozen desserts containing 30% sweetpotato puree were compared with a milk-based control in which all ingredients were the same except that milk was replaced with soy (Glycine max) and almond (Prunus dulcis) milk. Consumer acceptability tests were conducted with panelists at Mississippi State University (n = 101) and in Pontotoc, MS (n = 43). Panelists in Pontotoc rated the overall acceptability of all three frozen desserts the same, but they preferred the appearance of the milk-based frozen dessert over that of soy- and almond-based milk alternatives. According to the panelists at Mississippi State, the milk-based frozen dessert had greater overall acceptability and aroma than the almond-based dessert and a preferential texture and appearance compared with the soy- and almond-based desserts. Milk-, soy-, and almond-based frozen desserts were rated as “slightly liked” or better by 92%, 80%, and 69% of the panelists, respectively

    Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish

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    The catfish industry is important to the United States economy. The present study determined the levels of microbial indicators and the prevalence of Listeria spp. and Listeria monocytogenes at catfish farms and catfish processing plants. Live fish, water, and sediment samples were analyzed in farms. Fish skin, fillets, chiller water, and environmental surfaces were assessed at the processing plants both during operation and after sanitation. Live fish had 2% prevalence of Listeria monocytogenes, while sediment and water were negative for Listeria. Live fish skin counts averaged 4.2, 1.9, and 1.3 log CFU/cm2 aerobic (APC), total coliform (TCC) and generic Escherichia coli counts, respectively. Water and sediment samples averaged 4.8 and 5.8 log CFU/g APC, 1.9 and 2.3 log CFU/g TCC, and 1.0 and 1.6 log CFU/g generic E. coli counts, respectively. During operation, Listeria prevalence was higher in fillets before (57%) and after (97%) chilling than on fish skin (10%). Process chiller water had higher (p ≤ 0.05) APC, TCC, and Listeria prevalence than clean chiller water. After sanitation, most sampling points in which Listeria spp. were present had high levels of APC (>2.4 log CFU/100 cm2). APC combined with Listeria spp. could be a good approach to understand microbial contamination in catfish plants
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