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Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high‐barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.

The rejection of roasted almonds by consumers is often due to the development of rancidity or textural changes. Dry-roasted ‘Nonpareil’ almonds were stored in polypropylene bags (PPB) in environmental chambers at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Descriptive and consumer sensory testing as well as instrumental texture analyses were conducted on the samples over 16 months. Of the 11 samples, four (PPB/25 °C/65% RH, PPB/35 °C/50% RH, PPB/35 °C/65% RH, and HBB/35 °C) were rejected by consumers over the course of the study. Predictive models for the assessed attributes showed temperature to promote deterioration of almond acceptability, as determined by both consumer assessment and descriptive analysis. Storage in HBB mitigated acceptability losses at a scale of magnitude roughly comparable to that of 15–25 °C in storage temperature decreases. Univariate analysis showed that instrumental assessment of number of force peaks was a strong predictor of overall consumer acceptability (R2 = 68.5%). It is recommended that industry members utilize force peaks assessment as an indicator of consumer acceptability, and consider reduced temperature storage and/or HBB for long-term storage of almonds.

Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances. The results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances. Practical Application The results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

A large variety of soluble phenolic compounds, including phenolic acids (hydroxybenzoic acids, ethyl protocatechuate, and hydroxycinnamic acids, as well as phenylacetic acid and phenyllactic acid), stilbenes (trans-piceatannol and trans-3,3',5,5'-tetrahydroxy-4'-methoxystilbene), flavan-3-ols (e.g., (-)-epicatechin, (+)-catechin, (-)-epiafzelechin, and their polymers (the proanthocyanidins, PACs)), other flavonoids (e.g., isoflavones, flavanols, and flavones), and biflavonoids, were released from esters and glycosides by base/acid hydrolysis and identified in acetonic extracts of dry-blanched peanut skins (PS). Reversed-phase high-performance liquid chromatography (RP-HPLC) coupled with electrospray ionization mass spectrometry (ESI-MS(n)) was applied to separate and identify the phenolic constituents. Tentative identification of the separated phenolics was based on molecular ions and MS(n) fragmentation patterns acquired by ESI-MS in the negative-ion mode. Identification of free phenolic acids, stilbenes, and flavonoids was also achieved by commercial standards and by published literature data. Quantification was performed on the basis of peak areas of the UV signals from the HPLC chromatograms and calibration curves of the commercial standards. The flavonoids of PS exist mostly in glycoside-bound forms, but the aglycones can be liberated upon acid hydrolysis. PS contain significantly more PACs compared to free phenolic compounds: PAC monomers to tetramers constituted 92.0% of esterified phenolic compounds. The PAC monomer ((+)-catechin) and dimers are the main phenolics released from glycosides and account for 31.7 and 59.1%, respectively, of the total glycoside-bound phenolic compounds.

Peanut skins (PS), high phenolics by-products from peanut processing, are potential functional ingredients. Effects of fortification with ground PS (3 types: dry-blanched, light- and medium-roasted) on peanut butter (PB) quality characteristics and consumer acceptability were evaluated. PS were added in concentrations of 0 (control), 2.5 and 5.0 g PS/100 g PB. Data were analyzed with Mixed Model ANOVA. Significant effects ( P L *, a *, b * color and particulate presence) and instrumental physical properties (spreadability and texture profile analysis parameters) occurred with incorporation of 5.0 g medium roasted PS/100 g PB. Consumer sensory panelists ( P P

A large variety of phenolic compounds, including phenolic acids (hydroxybenzoic acids, hydroxycinnamic acids, and their esters), stilbenes (trans-resveratrol and trans-piceatannol), flavan-3-ols (e.g., (-)-epicatechin, (+)-catechin, and their polymers {the proanthocyanidins, PACs}), other flavonoids (e.g., isoflavones, flavanols, and flavones, etc.) and biflavonoids (e.g., morelloflavone), were identified in dry-blanched peanut skins (PS) by this study. High-performance liquid chromatography (HPLC) coupled with electrospray ionization mass spectrometry (ESI-MS(n)) was applied to separate and identify the phenolic constituents. Reversed-phase HPLC was employed to separate free phenolic compounds as well as PAC monomers, dimers, and trimers. PACs with a degree of polymerization (DP) of >4 were chromatographed via hydrophilic interaction liquid chromatography (HILIC). Tentative identification of the separated phenolics was based solely on molecular ions and MS(n) fragmentation patterns acquired by ESI-MS in the negative-ion mode. The connection sequence of PAC oligomers (DP

The impact of incorporating ground dry-blanched or roasted peanut skins (PS, three types: light-, medium- and dark-roasted) into peanut butter as a functional food ingredient was examined. A desirable grind size for the PS of less than 300 μm was achieved in most cases by milling the skins with the sugar. Adding ground PS to peanut butter at 1.25, 2.5, 3.75 and 5.0% (w/w) resulted in a concentration-dependent change in the Commission Internationale de l'Eclairage L* C* h values. Peanut butters formulated with medium- and dark-roasted PS showed an increase in hardness, and were generally more adhesive than those without PS or with dry-blanched PS. A marked change in spreadability was found with greater than 2.5% added PS. Incorporation of dry-blanched PS, especially at levels below 3.75%, produced the fewest alterations in physical properties of the peanut butters compared with the control. Importantly, a concentration-dependent increase in the total phenolics content (TPC) was evident with PS fortification. Dry-blanched PS had a TPC of ∼166 mg (+)-catechin equivalents/g extract and yielded peanut butters with a 32, 33 and 38% higher TPC than found with light-, medium- and dark-roasted skin incorporation, respectively. Correspondingly, dry-blanched PS addition at 1.25, 2.5, 3.75 and 5.0% (w/w) resulted in an increase in the TPC by 86, 357, 533 and 714%, respectively, compared with peanut butters without PS fortification. Practical Applications Peanut skins (PS) are a rich, inexpensive source of potentially health-promoting compounds, notably proanthocyanidins. However, PS are not often utilized as a functional food ingredient in value-added products. As the primary by-product of the peanut industry, PS are usually discarded as waste with only a small amount used as animal feed. According to our study, ground PS incorporation into peanut butters effectively enhances the total phenolics content of the product and offers product line diversification while still retaining the product's standard of identity. Summarily, our research will aid the peanut industry via (1) by-product/waste stream utilization; and (2) diversification of product lines by creating a value-added peanut product with potential beneficial health properties.

Two plain soy milks (full-fat and light) replaced 100% of the whole dairy (cow) milk in control formulas for muffins, popovers, and frozen custard-based ice milk dessert. Milks incorporated differed in total solids, pH, viscosity, particle size distribution, and color when assessed instrumentally. Quality of the prepared food products was evaluated with objective techniques, and consumer sensory panelists assessed appearance, flavor, texture, and overall acceptability. No effect of soy milk fat content on product quality or acceptability was found. Soy milk substitution impacted food product color (L*, a*, or b*). In custard-based ice milk dessert, overrun % did not differ with milk source; however, sensory results revealed both soy milks were unacceptable substitutes. In popovers, neither volume nor acceptability differed with soy milk substitution. For muffins, flavor, texture, and overall acceptability did not differ, and appearance of the soy milk products was preferred; instrumental textural differences were not found. Either soy milk can successfully be substituted for dairy milk in muffins and popovers; nutritionally, use of light soy milk is recommended.

PurposeStaling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an acesulfame‐K‐dextrose blend, and/or 50 percent fat replacement with dried plum puree, produces acceptable oatmeal and chocolate chip cookies within one day of baking, flavor and texture changes with continued storage are unknown. The purpose of this paper is to profile three oatmeal and chocolate chip cookie formulations.Design/methodology/approachThree oatmeal and chocolate chip cookie formulations (control, reduced‐in‐fat (50 percent) and reduced‐in‐fat and sugar (50 percent)) were profiled 1, 3, 5 and 7 days post‐bake by a trained sensory panel (n=8) using the Spectrum®‐approach on 0‐15 point linescales; three replicates were obtained. Water activity was determined on six replicates. Data were analyzed with PROC Mixed and PDIFF (pFindingsWater activity increased with modification; increases (aWppOriginality/valueConsumption of products with improved nutritional profiles can assist consumers in bringing their diets in‐line with dietary recommendations. Maximizing benefits requires continued selection of modified rather than non‐modified products. Technical issues (sensory characteristics, nutritional profile and storage convenience) do not appear to limit consumer selection of these reformulated cookies.

Oatmeal and chocolate chip cookies were prepared using a non-sucrose sweetener blend (dextrose/acesulfame-K) and/or prune puree to replace 50% of the sugar and/or fat, respectively, following manufacturers’ recommendations. Similar effects of modification were found for both cookie types. Specific gravity (P

Relationships between 2 instrumental and 2 sensory methods for cookie color assessment were determined. For sensory tests, panelists (n = 8 to 10) compared color of cookies (3 formulations × 2 cookie types) to equidistant physical color references in a light booth and to digital color references in a sensory workstation using unstructured line scales. For instrumental methods, the CIELAB color model and hue angle were determined with a spectrophotometer and with graphics software using digital camera images. Analysis of variance (ANOVA) and post-hoc comparisons verified differences (P 0.94; P < 0.001).

Sensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel. Probing, a puncture test, was used to assess texture instrumentally. Other physical tests included water activity, cookie spread, and specific gravity. Chocolate chip and oatmeal cookies were prepared using a nonsucrose sweetener blend (dextrose/acesulfame-K) or prune puree, following manufacturers' recommendations, to replace 50% of the sugar or fat, respectively. The three formulations differed in ratios of flour, sugar, fat, and water. Instrumental and sensory evaluations occurred the day after baking. Data were analyzed using analysis of variance and means separation tests (P < 0.05). Relationships between sensory and instrumental assessments were identified with correlations. According to the trained panel, sugar and fat replacement had a greater effect on texture than on flavor. Probing was successfully used to assess textural attributes of cookies. Correlations ...

Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3500%, and 5033%, respectively. NP-HPLC detection confirmed that the increase in the phenolics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as dimers to nonamers by NP-HPLC/ESI-MS. FRAP values increased correspondingly by 62%, 387%, 747%, and 829%, while H-ORAC(FL) values grew by 53%, 247%, 382%, and 415%, respectively. The dietary fibre content of dry-blanched PS was ~55%, with 89-93% being insoluble fibre. Data revealed that PS addition enhances the antioxidant capacity of the peanut butter, permits a "good source of fibre" claim, and offers diversification in the market's product line.

Perception of organic produce among Alaskan direct-market patrons (N = 417) was examined in a mailed survey. Response rate was 80%. Responsefrequency was tabulated, and relationships were delineated using chi-square analysis. Healthfulness of the food supply was a concern, despite a perception that quality and healthfulness of thefood supply had improved since 1987. These attributes were also important infresh produce selection. Organic produce preference was related to both environmental and personal-safety concerns. More than half of these consumers had purchased organic produce within the last year; supermarkets and direct markets were the primary sources. Although organic produce was not purchased exclusively, previous purchase increased the likelihood offuture purchase. A certification process was desired. Half preferred a government certification agent; 28% preferred public and private sector involvement. Information dissemination should address (a) pesticide usefor cosmetic purposes, (b) appearance and food safety, (c) flavor and shipping characteristics, and (d) production method and nutritive content.

In this study, the readability of books recommended to consumers by profes sional nutrition and dietetics organizations was determined. Representative text samples from 32 publications were evaluated. Writing style and Flesch reading ease scores were assessed with microcomputer analysis. Flesch human interest scores were calculated by two evaluators. The grade level required to read the recommended books was 10.3 (± 2.7). More than 40% of the recommendations required a reading level that exceeds that of popular magazines. Only one rec ommended book was written at a level that was understandable by adults with low literacy skills. Mid-range human interest scores reflect the use of how-to information and examples preferred in nutrition print materials by consumers. Publications containing more passive sentences tended to be more difficult to understand and were slightly less personalized. For many consumers, the com prehension and application of the concepts presented in these recommended books will probably require interaction with professionals.

Food acquisition practices and related attitudes of urban Alaskan consumers as affected by setting and resource availability and allocation were examined. Pri mary food purchasers (N = 400) were surveyed by telephone. Frequency re sponse was tabulated, and relationships were delineated using chi-square anal ysis. Responses were compared to a national profile where appropriate. Urban Alaskans, like consumers in the contiguous 48 states, expected a nutritious, safe, and abundant food supply of high quality. These consumers were most dissatis fied with the quality of available fresh products, particularly produce. Convenient supermarkets were the major channel through which food was obtained, al though large numbers of urban Alaskans participated in subsistence activities. Smaller numbers frequented alternative vendors. Urban Alaskans were more aware of food processing and food safety problems than were their national counterparts. Despite this awareness, concerns existed about nutrition, health, and the food supply. Dissemination of nutrition information through newspapers will reach the largest segment of Alaskan primary food purchasers.

Four honeys and one synthetic ‘honey’ were ranked by 62 panelists for relative acceptability; willingness to buy was ranked after price information was provided. Data were analyzed with the R-index procedure and Friedman ranked sums test. Honey floral source and production location differed. Panelists completed a questionnaire concerning food selection and perception and selection of honey. Instrumental techniques were used to characterize the honeys. Honey was perceived by these panelists to have a unique flavor and positive image. Alaska wildflower, a fireweed table honey and Alaska fireweed/clover were the most acceptable. Acceptability did not necessarily correspond to willingness to buy. Similar results were obtained from both the R-index and rank sums analyses. The instrumental assessment of color and acceptability were significantly correlated. Generally, characteristics that distinguish premium from table honeys were unimportant in the selection process used by these panelists.

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.

We hypothesized that substances in herbs and spices may inhibit protein glycation. Extracts of 20 herbs and spices were tested for ability to inhibit glycation of albumin. Dry samples were ground a...

Reformulating favorite foods to improve their nutritional profiles can aid consumers in bringing their diets in-line with dietary recommendations. Consumerswant “better-for-you” products with the same sensory characteristics of their traditional counterparts. Chocolate chip cookies, a high sugar, high fat product, were reformulated with a blend of sugar alternatives; use of sweetener blends reportedly overcomes some of the functional limitations associated with single sugar alternatives. The alternative blend, which replaced 100% of the granulated sugar, was varying ratios of sucralose/maltodextrin : isomalt (30:70%, 40:60% and 50%:50%). The full sugar cookie was the control. ANOVA (p 0.05) and SNK were used for data analysis. Cookie spread, an indicator of overall cookie quality, decreased with sugar replacement; all modified cookies were thicker and smaller in diameter (control 52.3 2.0; modified 40.8 2.0 to 44.7 1.1).; hardness, assessed via probing, reflected cookie spread. Modified cookies (L* 66.0 2.2 to 66.5 2.7) were less brown (p 0.05) than the control (L* 62.9 3.2). Water activity (p 0.05) significantly increased with replacement (control 0.34 0.03; modified 0.43 0.05 to 0.47 0.07). On a 9-point hedonic scale (1 extremely dislike, 9 extremely like), consumer panelists (n 50) found no significant differences due to formulation in acceptability of appearance or flavor; texture and overall acceptability of all modified cookies exceeded the control suggesting these panelists preferred a soft cookie. All attributes were rated above the midpoint and the modified cookies fell in the moderately acceptable ( 6.0) range of the scale. Sensory characteristics do not appear to limit consumer selection of these reformulated cookies. Sugar reduction was 40.5%, calorie reduction, 7.1 to 8.4%.

Thual hull-less barley from Alaska and Tennessee was ground into whole-grain flours (10.5 and 14.4% protein, respectively). A potentially feasible bread formula was identified from response surfaces depicting effects of barley and salt levels within barley source on dough development parameters. Breads containing 20% barley, 30% whole-wheat and 50% bread flours and 2.0% salt were prepared from each flour; a control contained 50:50 whole-wheat:bread flour with 2% salt. Barley decreased specific loaf volume 5–6%. Instron hardness, cohesiveness, springiness, and chewiness were similar; lower protein barley bread was more gummy than the control. Overall flavor, appearance, and texture acceptability did not differ. Barley bread as prepared was feasible, suggesting the usefulness of response surfaces in formula development.

The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology. 40 refs., 50 figs., 53 tabs.

The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology.