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    Serving size and gender effects on product (lemonade) acceptance and just-right attribute ratings
    (TUBITAK, 2001) Ayhan, Z.; Li, C.-T.; Ndife, M.K.; Zhang, Q.H.
    The serving size and gender effects on product acceptance and ideal attribute (lemonade flavor, sourness and sweetness) ratings of lemonade were investigated using a 15-point hedonic scale and a 5-point just-right scale, respectively. Females (67) and males (68) consumed a 4 oz (118 ml) sample ad libitum, or a full 8 oz (236 ml) serving. Ad libitum male consumption was not different (p>0.05) from female consumption. A low correlation (R2=0.011) was observed between the amount of lemonade consumed and product acceptability or just-right attribute ratings. Neither serving size nor gender had an effect on the overall acceptability (p>0.05). However, the interaction of gender and serving size affected the overall acceptability (p?0.05) and sweetness (p?0.10). Male acceptability scores were lower (p?0.05) than female scores under ad libitum conditions. Male acceptability scores increased (p?0.05) with increased sample size. There was no significant difference observed for lemonade flavor, sourness or sweetness just-right ideal scores as the sample size increased (p>0.05). A higher proportion of males rated the sweetness just-about-right as compared to females (p?0.05). This study showed that consumption of a standard serving size did not result in sensory specific satiety, but several interesting gender effects were found.
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    Shelf-life evaluations of liquid foods treated by pilot plant pulsed electric field system
    (Blackwell Publishing Ltd, 2001) Evrendilek, G. Akdemir; Dantzer, W.R.; Streaker, C.B.; Ratanatriwong, P.; Zhang, Q.H.
    There is a pressing need to validate the shelf-life extension of Pulsed Electric Field (PEF) treated foods. This study was designed to evaluate the shelf-lives of cranberry juice and chocolate milk as a function of PEF and the interaction of PEF+heat treatments. Cranberry juice was exposed to PEF and PEF+heat (60C), and chocolate milk to PEF+heat (105 and 112C). Microbial analysis and color measurement were performed on untreated and treated cranberry juice and chocolate milk aseptically packaged and stored at 4, 22, and 37C for 197 and 119 days, respectively. Microbial analysis of cranberry juices demonstrated that the shelf-life of PEF and PEF+heat treated juices stored at 22 and 37C increased significantly during 197 days (p<0.05). The shelf-life of chocolate milk treated by PEF+105C and PEF+112C increased significantly at all storage temperatures (p<0.05). The PEF nor PEF+heat treatments did not result in any significant differences in color retention of either cranberry juice or chocolate milk (p>0.05). This study presented that PEF and PEF+heat treatments were very effective to increase shelf-lives of cranberry juice and chocolate milk.