Sensory and nutritional quality of nonfat dry milk in long-term residential storage

Twenty samples of regular and instant nonfat dry milk (NFDM) stored up to 29 y in residential locations at ambient conditions in Nr 10 cans were analyzed for sensory and nutritional quality. Overall acceptability hedonic scores varied widely (2.9 to 6.2), but all samples were considered acceptable f...

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Vydané v:Journal of food science Ročník 69; číslo 8; s. S326 - S331
Hlavní autori: Lloyd, M.A., Zou, J., Ogden, L.V., Pike, O.A.
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Oxford, UK Blackwell Publishing Ltd 01.10.2004
Institute of Food Technologists
Wiley Subscription Services, Inc
Predmet:
Biological and medical sciences
cans
dried skim milk
emergency preparedness
food acceptability
Food industries
food packaging
Food preservation
Food science
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
headspace oxygen
home food storage
lysine
Milk
Milk and cheese industries. Ice creams
modified atmosphere packaging
Nutrition
Nutritive value
palatability
powdered milk
riboflavin
sensory evaluation
sensory properties
shelf life
storage conditions
thiamin
Oxygen
Dried milk
Dairy product
Shelf life
Long term
powdered milk
modified atmosphere packaging
emergency preparedness
Warehousing
Quality
headspace oxygen
Food preservation
Packaging
Headspace
Conditioning
Modified atmosphere
ISSN:0022-1147, 1750-3841
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Shrnutí:Twenty samples of regular and instant nonfat dry milk (NFDM) stored up to 29 y in residential locations at ambient conditions in Nr 10 cans were analyzed for sensory and nutritional quality. Overall acceptability hedonic scores varied widely (2.9 to 6.2), but all samples were considered acceptable for use in an emergency situation by most panelists. A 23-y-old sample with low oxygen was not significantly different from fresh samples in overall acceptability hedonic scores. There was no difference in overall acceptability between regular and instant NFDM. Amounts of available lysine (1.4 to 2.6 mg/100 g), thiamin (2.7 to 4.0 microgram/g), and riboflavin (12.7 to 20.2 microgram/g) were not significantly correlated with sample age.
Bibliografia:http://dx.doi.org/10.1111/j.1750-3841.2004.tb18025.x
istex:0805834A02367538FF98A25BABB6EB2CB736264D
ArticleID:JFDS18025
ark:/67375/WNG-70NSVQZL-6
Authors are with Dept. of Nutrition, Dietetics and Food Science, Brigham Young Univ., S‐221 ESC, Provo, UT 84602. Direct inquiries to author Pike (E‐mail
oscarpike@byu.edu
.
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ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2004.tb18025.x