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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.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Evaluation of browning in fresh whole wheat pasta raviolis./
Author:	Andari, Vilma E.
Description:	87 p.
Notes:	Adviser: Miriam S. Perry.
Contained By:	Masters Abstracts International46-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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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035 $a (UMI)AAI1445220
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100 1 $a Andari, Vilma E. $3 1280925
245 1 0 $a Evaluation of browning in fresh whole wheat pasta raviolis.
300 $a 87 p.
500 $a Adviser: Miriam S. Perry.
500 $a Source: Masters Abstracts International, Volume: 46-01, page: 0217.
502 $a Thesis (M.S.)--San Jose State University, 2007.
520 $a 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.
590 $a School code: 6265.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a San Jose State University. $3 1020800
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790 1 0 $a Perry, Miriam S., $e advisor
791 $a M.S.
792 $a 2007
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