Frank D. Conforti

Flaxseed has been identified as a potential functional food because of its high content of phytochemicals, alpha‐linolenic (α‐linolenic) acid and lignans. Flaxseed can be used in baked goods because of its minimal loss of α‐linolenic acid. Alpha‐linolenic acid is susceptible to oxidation and the development of off‐aromas and flavours in the food. The focus of this study was to determine the effectiveness of both synthetic and natural antioxidants that were incorporated into a yeast bread that contained 15% flaxseed as a partial replacement for bread flour. The study evaluated the effectiveness of the antioxidants on the physical and sensory characteristics of the bread. Physical properties, such as per cent moisture and loaf volume, were not affected (P > 0.05) by the antioxidants, but ascorbic acid, butylated hydroxytoluene and butylated hydroxyanisole, independently, had a softening affect (P < 0.05) on crumb firmness. Sensory analysis indicated significant (P < 0.05) changes in aroma, grainy taste, aftertaste and moistness in all bread samples regardless of antioxidant, however, only ascorbic acid was rated as effective in maintaining a softer (P < 0.05) crumb.

Summary: The shelf life quality of freshly harvested Golden Delicious apples coated with three individually developed lipid/hydrocolloid coatings was assessed throughout refrigerated storage. The apples were monitored for 8 weeks. The coatings resulted in low internal O₂ and the least loss of fruit firmness when compared with the non‐coated apple group. The coated apples had very little starch breakdown, minimum flesh colour development, or loss of titratable acidity content. Soluble solids and fresh weight loss remained unchanged for both the non‐coated and coated groups. Sensory analysis confirmed that the coated apples maintained consistent quality in firmness, crispness and juiciness throughout the storage period.

Summary: The aim of the study was to incorporate and determine the effect of combining flaxseed meal (15%) and soya flour (5% and 10%) and monitoring the effect of the two ingredients on product quality in yeast bread while at the same time to evaluate the effect of soya flour in preventing the development of lipid rancidity in the stored soya/flax bread. Bread volume decreased (P < 0.05) with increased addition of grains (flax and soya flour). Firming (P < 0.05) of the crumb was observed with increased percentage of soya flour. There were no significant differences (P > 0.05) in moisture in the flax and soya/flax breads. Darker crusts (P < 0.05) were developed in the control and soya/flax breads, while a darker (P < 0.05) crumb was found in flax and soya/flax breads. A 10% substitution level of soya flour did not have a significant effect on inhibiting lipid rancidity, but a lower peroxide value was produced in the bread. A 10% level of soya flour substitution also produced bread with lower quality sensory scores.

Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4‐week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf‐life.

Three coatings containing a hydrocolloid‐lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5‐week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.