Plant and Horticultural Science Studies: Food Processing

Favorable characteristics for food processing needs

Abstract Examples

Prajitna A, Dami I, Steiner TE, Ferree DC, Scheerens JC, Schwartz SJ. Influence of cluster thinning on phenolic composition, resveratrol, and antioxidant capacity in chambourcin wine. Amer J Enol Vit 2007.

The effect of cluster thinning on wine composition, total phenolics, total anthocyanins, antioxidants, and resveratrol content of the winegrape cultivar Chambourcin (Vitis spp.) was studied over three years. Titratable acidity and pH of samples were determined using standard methodology; total phenolic, anthocyanin concentration, and antioxidant capacities of wines were measured spectrophotometrically after incubation with specific reagents. Levels of cis- and trans-resveratrol and their glycosides (piceids) in wine samples were analyzed by direct injection into HPLC coupled with photodiode array detection. Cluster thinning did not affect basic wine composition except pH. Cluster thinning, however, increased linearly the polyphenolic composition of wines as indicated by increases in total anthocyanins, total phenolics, and antioxidant capacity. Cluster thinning also increased linearly the total resveratrol level including free resveratrol (cis- and trans-) and its glycoside derivatives (cis- and trans-piceids). Positive correlations were found between total phenolics, total anthocyanins, resveratrol, and antioxidant capacity. It was concluded that cluster thinning of Chambourcin produced wines with increased anthocyanins, total phenolics, and antioxidant capacity and thus wines with increased potential health benefits.

Min S, Yu Y, St Martin SK. Effect of soybean varieties and growing locations on the physical and chemical properties of soymilk and tofu. J Food Sci 2005.

Soybean varieties and growing locations greatly affected the protein content and color of soymilk and the protein content and yield of tofu (P < 0.05). Protein content of soybeans was the most important affecting factor for the qualities of soymilk and tofu. There were significant correlations between the protein contents of soybeans and soymilks (P < 0.05). There was also significant correlation between the soybean protein and the total solid content of soymilk (P < 0.05). Tofu moisture content had a significant effect on the hardness and yield of tofu (P < 0.05). The correlation between soybean protein and tofu yield was significant at P < 0.05. The protein content and yield of tofu can be predicted by analyzing soybean protein.