The present study explored the applicability of tamarind gum in making gluten-free rice bread. Hydration properties of gums and pasting properties of rice flour with the gums were analyzed with Rapid ViscoAnalyzer. Batter properties and bread quality characteristics of rice bread containing gums were analyzed. Except for guar and xanthan gum, the final viscosity after hydration of other gums and the pasting properties of rice flour with the gums were similar. The batter properties and the quality of rice bread containing tamarind gum were equivalent or superior to those containing other gums. Cross-sections of rice bread showed that addition of tamarind gum and pectin resulted in a fine appearance, but pectin may not be preferred due to its lower pH causing unpleasant sour taste and smell of the rice bread containing the gum. Therefore, tamarind gum can be a useful gum for applying to make gluten-free rice bread.

No abstract

BOBWHITE QUAIL EGGS were pickled in five different egg pickling solutions to test consumer acceptability of pickled quail eggs. A seven‐point hedonic scale for acceptability, excellent (+3) to terrible (–3), was used to evaluate the eggs. Four different groups were used for a total of 129 panelists. Quail eggs from all five recipes were generally well accepted by the taste panelists. 70% or more scored eggs from three recipes as excellent, very good or good: “Kansas Spicy” (74%), “Sweet and Sour” (71%) and “Dill Egg” (71%). The data indicate that pickled quail eggs are an acceptable market product.

Cobb color-sexed broilers were fed diets containing either 0.0, 2.5, 5.0 or 10.0 percent citrus sludge. Three replications of ten males and ten females each were randomly selected from each treatment at the end of the eight-week feeding period. No significant (P < 0.05) differences among levels of citrus sludge were found in carcass weight, percent cooking loss, shear force or sensory evaluation.Eggs collected from Babcock B-300 hens fed diets prepared with citrus sludge at levels of 0.0, 2.5, 5.0, 7.5 and 20.0% were examined for differences in yolk color and development of off-flavors. Color differences (P < 0.05) were observed by reflectance colorimetery and the taste panel. The hue of the yolks increased (was more orange) as the dietary citrus sludge levels were increased. No significant flavor differences were detected by the taste panel for either the yolk or albumen.

The Voland‐Stevens LFRA texture analyzer was compared to the Tarr‐Baker gelometer for its applicability to measuring jelly strength. Both instruments showed a linear relationship between jelly break strength and pectin content. The test results from the two instruments were highly correlated (r = 0.94). The coefficient of variation relative to the overall average of measurement was 5.0% for the Voland‐Stevens LFRA and 8.4% for the Tarr‐Baker gelometer. The Voland‐Stevens LFRA instrument may be equal to or better than the Tarr‐Baker gelometer for measuring jelly break strength. It offers the advantages of reduced errors in sample preparation and ease of instrument calibration.