Grain of 21Amaranthus accessions (eight species) was analyzed for crude fat, fatty acid profiles (FAP), and vitamin E (tocopherols and tocotrienols). Contents of (1→3), (1→4) β-glucan were determined in 12 accessions (four species), and trypsin inhibitor activity (TIA) in 20 accessions (six species). FAP and vitamin E profiles were compared to those of barley, buckwheat, corn, lupin, oat, and wheat oils. Crude fat content ranged from 5.2 to 7.7%, and of the oils examined, amaranth oil was most similar in FAP to corn and buckwheat oils. Amaranth was higher than all but wheat and lupin in tocopherol content but was virtually devoid of tocotrienols, which have been shown to have hypocholesterolemic activity. Amaranth grain did not contain (1→3), (1→4) β-glucans and was low in trypsin inhibitor activity (≤4.3 trypsin units inhibited/mg). Any hypocholesterolemic effects of dietary amaranth are apparently due to substances other than (1→3), (1→4) β-glucans or tocotrienols.

Fatty acid profiles (FAP), tocopherol (T), and tocotrienol (T3) contents, total lipid contents, and trypsin inhibitor activity were quantitated from thirteen accessions of camelina (Camelina sativa L. Crantz), a little-known oilseed. Camelina seeds of ten accessions were also assayed for ß-glucans. FAP (%) of camelina oils were: oleic (14.1 to 19.5), linoleic (18.8 to 24.0), linolenic (27.0 to 34.7), eicosenoic (12.0 to 14.9), erucic (0.0 to 4.0), all others (11.8 to 17.4). Camelina oil T and T3 contents (mg/100 g) were: αT (0.66 to 2.38), ßT (0.38 to 1.45), γT/ßt3 (4.37 to 18.68), δT (0.00 to 0.48), γT3 (0.00 to 0.79), γT3 (0.00), γT3 (0.00). Total tocols were higher in camelina than in canola, crambe, flax, soybean, and sunflower, with γT/ßT3 constituting 82% of total tocols. The oil content of camelina seeds ranged from 29.9 to 38.3%. Camelina seeds did not contain ß-glucans. Trypsin units inhibited ranged from 12 to 28 compared to 111 for raw soybean.

Significant genotypic variability was found in total fat, fatty acid and cr-tocopherol contents and lipoxygenase (LOX) activity of kernels of Corylus avellana cultivars Barcelona, Ennis, Tonda Gentile Delle Longe (TGDL) and a wild hazelnut, Corylus cornuta. Relationships existed between shelf-lives for kernels/nuts of these cultivars and polyunsaturated fat, alpha-tocopherol and LOX activity levels. Barcelona and Ennis, previously shown to be less resistant to oxidative deterioration (shorter shelf-lives), were higher in polyunsaturated fat and LOX activity. Conversely, the antioxidant alpha-tocopherol was present in higher concentrations in the more stable TGDL than in the other cultivars. There was no apparent relationship between shelf-life and mineral or protein content.

Three plant products with known insecticidal properties, a dry extract of flowers ofChrysanthemum cinerariaefolium (Trevir.) Vis. produced in Rwanda, an ethanol extract of seeds of neem,Azadirachta indica A. Juss., and crushed leaves ofTetradenia riparia Hochst Codd., a traditional Rwandan medicine, were mixed with beans,Phaseolus vulgaris L., for storage protection. These plant-protected beans were compared with ‘off the shelf’ beans that were being sold to consumers by the Rwandan National Agricultural Products Marketing Organization (OPROVIA). A trained sensory panel determined that beans treated with neem andC. cinerariaefolium were as acceptable after 8 months storage as those being sold throughout Rwanda by the marketing organization. Beans marketed by this organization were all treated with the standard insecticide application in Rwanda, 0.01% weight/weight pirimiphos methyl in a powder formulation. Instrumental hardness (% hard-to-cook/mean gram force) after 20 months of storage was acceptable for beans stored with neem or withC. cinerariaefolium or with the conventional government application of pirimiphos methyl. Use of either neem orC. cinerariaefolium for storage protection should not affect consumer acceptance of dry beans.

In comparing the healthfulness of fresh versus processed fruits and vegetables, much tends to be relative. Healthfulness of fresh products is influenced by their contents of healthful constituents, e.g., vitamins, minerals, protein, fiber, anticarcinogens, as well as unhealthful and toxic substances, such as glycoalkaloids, nitrates and nitrites, oxalate, cyanide, heavy metals, glucosinolates, enzyme inhibitors, antienzymes, lectins and hazardous chemical residues. Fresh product surfaces can carry spoilage and possibly pathogenic microorganisms. Quantities of two important vitamins, A and C, can easily vary within species by a factor of two. In addition to cultivar differences, cultural and preharvest factors affecting nutrient content include soil type/fertility/moisture, growing location/season/year, light intensity/duration and stage of maturity at harvest. Apples, pears, potatoes and cabbage, among others, may be stored for months before being marketed as "fresh" product. Mechanical damage and improper temperature/humidity during harvesting, transporting, storing and distributing can destroy nutrients. Thermal processing (canning) destroys heat labile nutrients and antinutrients (lectins, antitrypsin), kills microorganisms and can improve digestibility. Duration and severity of thermal processes vary with process type, package size and composition, etc. Dehydration involves varying degrees of heating and exposure to oxygen with similar good/bad effects. Freezing better retains heat labile nutrients, but substantial losses can occur during storage. Processed foods must be protected by packaging. When properly processed, packaged and stored, a given fruit or vegetable can be as healthful, or more so, than a fresh counterpart. Conditions of storage and preparation of either fresh or processed products in the home or institution can have further adverse effects on their healthfulness.

Dehulled, raw, whole sunflower kernels of high‐oleic acid (HOA) and high‐linoleic acid (HLA) types were shelf‐stable at 23 and 37°C for over one year. Dry‐roasted HOA kernels were more stable than dry‐roasted HLA kernels. Oilroasted HLA kernels were more stable than dry‐roasted ones. Stability of roasting oil and storage temperature had no appreciable effect on shelf stability of kernels.

Although the button mushroom ( Agaricus bisporus ) accounts for slightly over half of total world mushroom production, specialty mushrooms, e.g., shiitake ( Lentinula edodes ), straw ( Volvariella volvacea ), oyster ( Pleurotus spp.), and enokitake ( Flammulina velutipes ), are increasing in popularity. These species contain moderate quantities of good quality protein and are good sources of dietary fiber, vitamin C, B vitamins, and minerals. Lipid levels are low, but unsaturated to saturated fatty acid ratios are high (about 2.0 - 4.5:1). Some species (e.g., shiitake) accumulate cadmium and selenium and other heavy metals, and some may contain toxic substances such as the heat labile cardiotoxic proteins volvatoxin in the straw mushroom and flammutoxin in enokitake. Extensive clinical studies, primarily in Japan, have clearly demonstrated that a number of species have medicinal and therapeutic value, by injection or oral administration, in the prevention/treatment of cancer, viral diseases (influenza, polio), hypercholesterolemia, blood platelet aggregation, and hypertension. Most of the studies have focused on shiitake, enokitake, Pleurotus spp., and on the generally nonculinary Ganoderma spp. Many of the active substances which include polysaccharides (e.g., β-glucans), nucleic acid derivatives (the hypocholesterolemic eritadenine), lipids, peptides, proteins, and glycoproteins, have been isolated and identified. Some of the mechanisms of activity have been elucidated, e.g., antiviral activity via stimulation of interferon production in the host. Additional medical claims less well documented may nonetheless have some validity and merit further study.

ABSTRACTStarch was isolated from Minnesota‐grown adzuki beans (Vigna angularis, cv Takara). The relatively low yield (21.5%) may be characteristic of the isolation method [and may well represent the practical limits for starch recovery for this extraction procedure]. Starch granules were oval to kidney shaped, with mean size 32 μm (range 15‐45 μm). SEM micrographs revealed presence of deep surface fissures. Gelatinization temperature range was 64‐66‐68°C and amylose content was 28.8%. Gardner color values were L = 92.5, a = 0.0, b = 5.6. Starch showed low swelling power and solubility in water. Brabender viscosity patterns showed neither peaks nor breakdown of hot paste. Starch formed stable gels at 5% and higher concentrations; gel strength was similar to that of corn and wheat starch gels, but was definitely stronger than that of potato starch. Retrogradation was greater than in corn or wheat starch gels.

Abstract Fibrousness or toughness is a major factor influencing quality of vegetables; highly fibrous vegetables are unappealing to consumers. Fibrousness results from lignified cell walls in the pericycle and vascular bundles. Several methods have been used to determine fibrousness: the blender method (3), the cold water method (7), alcohol-insoluble solids (1), the fibrometer (6), the shear press (5), and machines such as the Instron Universal Testing Machine (4). While each of these methods is reliable for determining fibrousness of vegetable tissue, several require considerable time and/or expense. Also, in the case of the fibrometer, the results can be influenced by sample diameter (2). This note describes a simple, inexpensive procedure for determining fibrousness of vegetables using a juicerator.

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTElectrophoretic characterization of adzuki bean (Vigna angularis) seed proteinsTony H. H. Chen, Lawrence V. Gusta, Carmen Tjahjadi, and William M. BreeneCite this: J. Agric. Food Chem. 1984, 32, 2, 396–399Publication Date (Print):March 1, 1984Publication History Published online1 May 2002Published inissue 1 March 1984https://pubs.acs.org/doi/10.1021/jf00122a053https://doi.org/10.1021/jf00122a053research-articleACS PublicationsRequest reuse permissionsArticle Views133Altmetric-Citations7LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

AbstractAlthough the Texturometer was used in establishing the GF objective Texture Profile Analysis (TPA) of foods, it has been largely supplanted by the Instron. The Instron GF TPA parameters have been determined for the most part by the original Texturometer procedures. Some workers have chosen to measure only one or several of the GF TPA parameters; others have added new ones. Changes proposed to make parameter names more descriptive have not been universally adopted. Testing conditions (crosshead and chart speed, % deformation, etc.) have varied considerably and have often been poorly described. Multiple point non‐GF TPA has been performed on foods using homemade as well as commercial instruments, e.g., Instron, Ottawa Texture Measuring System. Major shortcomings of studies involving TPA include poor experimental design, absence or improper use of statistical analysis and incomplete description of experimental materials and testing conditions. Despite certain shortcomings, TPA (GF or non‐GF) via interpretation of stress‐strain curves is, and will continue to be, extremely useful in evaluating the textural quality of foods, particularly when parameters can be correlated with sensory assessments.

AbstractCorrelations were determined between Texture Profile Analysis parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fresh‐pack processed whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a parthenocarpic slicer (MSU 6902 G). Further, correlations were determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. TPA hardness and total work correlated well with sensory responses; FPT firmness correlated satisfactorily with sensory firmness. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in the processed fruit. Processing reduced mean TPA values across the six varieties to 35‐58% of raw fruit values; it decreased mean FPT firmness to only 88%.

AbstractCorrelations were determined between Texture Profile Analysis (TPA) parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fermented salt stock whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a partheonocarpic slicer (MSU 6902 G). Correlations were also determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. Correlations were good between TPA parameters and FPT firmness. Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in salt stock. Processing reduced mean TPA values across the six varieties to 39‐86% of raw fruit values. Mean FPT firmness was relatively unchanged at 99% that of raw fruit. Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased FPT firmness.

AbstractRaw fruit of a ‘firm’ (Explorer) and a ‘soft’ (Green F) cucumber cultivar were puncture tested with the Magness‐Taylor fruit pressure tester (FPT) manually, and also with the FPT or only FPT tip mounted in the Instron. Puncture‐values for flesh only were 70–75 % of those for intact fruit. Neither the cucumber size (1–2.5 in. diam) nor the test speed (5–50 cm min‐1) appreciably affected the puncture test values.

Journal of Food ScienceVolume 38, Issue 2 p. 334-337 TEXTURE OF CUCUMBERS: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS IK J. JEON, IK J. JEON Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorWILLIAM M. BREENE, WILLIAM M. BREENE Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorSHIRLEY T. MUNSON, SHIRLEY T. MUNSON Dept. of Horticultural Science, University of Minnesota, St. Paul MN 55101Search for more papers by this author IK J. JEON, IK J. JEON Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorWILLIAM M. BREENE, WILLIAM M. BREENE Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorSHIRLEY T. MUNSON, SHIRLEY T. MUNSON Dept. of Horticultural Science, University of Minnesota, St. Paul MN 55101Search for more papers by this author First published: February 1973 https://doi.org/10.1111/j.1365-2621.1973.tb01419.xCitations: 23 Presented at the 32nd Annual Meeting of the Institute of Food Technologists in Minneapolis. Scientific Journal Series Paper No. 8065, Minnesota Agricultural Experiment Station, St. Paul, Minnesota 55101. We thank Dr. Frank Martin of the University of ‘Minnesota, Dept. of Applied Statistics for assisting us in the statistical analysis of our data. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume38, Issue2February 1973Pages 334-337 RelatedInformation