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PubMed1978

Observations on the effect of different methods of processing on the bacterial contaminants of bovine and ovine tripe.

A comparison was made of the multiplication of bacteria in specimens of tripe processed in different ways. There was little difference in this respect between commercial tripe as offered for purchase to the consumer and rough and scraped tripe incubated at 30 degrees C for 24 h. Tripe stored at 4 degrees C or in acetic acid (pH 4) at 30 degrees C for 24 h, however, had appreciably fewer bacteria.

Animals↗
PubMed1975

Phytate destruction by yeast fermentation in whole wheat meals. Study of high-extraction rate meals.

Destruction of phytate by yeast fermentation is compared in sponges prepared from Iranian whole wheat meals of different extraction rates. Phytate was destroyed rapidly in whole meals of 75 to 85 and 85 to 90 per cent extraction, but destruction was retarded in those of 95 to 100 per cent extraction. Production of acid-soluble phosphorus kept pace with phytate destruction in the two whole meals of lower extraction rates but was delayed with less-than-expected yield in those of 95 to 100 per cent rate. Unleavened whole meal bread contains little acid-soluble phosphorus. Leavened breads made from whole meals of slightly lower extraction rate average five times as much. Since phytate phosphorus appears to remain unavailable in the small intestine in many circumstances, dependece on unleavened whole meal bread may result in critically low intakes of available phosphorus when other sources are lacking in the diet. It is concluded that replacement of the whole meals of 95 to 100 per cent extraction rate, presently the main staple of the diet of rural Iran, by those of somewhat lower rate is an important preliminary to the introduction of leaven and fermentation into village bread-making methods.

Bread↗
PubMed1978

Sucrose and sucrose substitutes. Industrial considerations.

The problem of reducing the sugar content of sugary foods is presented from the food manufacturer's point of view. The distinction is made between the need for artificial sweeteners and the more pressing need for bulking agents with at least some of the technological properties of sugar. In view of the considerable sales success of sugarless confections, accounting for over an estimated 30,000,000 lbs. of sorbitol per annum, the clouded prospect for more general sugar substitution in other food categories is discussed with especial reference to the consequent problems in product claims and nomenclature, and the enormous expense of proving safety and dental claims. Finally, an overview of the competitive consumer and regulatory pressures is given, with an urgent appeal to the dental profession to take the initiative for guiding the food processor to dentally improved foods.

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