Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: UMLS:C0016382 (flushing)
 6,387 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 degrees C or 23 degrees C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23 degrees C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 degrees C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.
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PMID:Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. 1944 73