Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

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The Annual Meeting of the Japan Society of Cookery Science, 2011

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Poster Presentation

The behavior of endogenous enzymes in rice grains during cooking

Mika Tsuyukubo, Tetsuya Ookura, Midori Kasai

Session ID: A1a-1
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.1.0

CONFERENCE PROCEEDINGS FREE ACCESS

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A study on sweetness and smell of cooked rice

Yasuko Kuwano, Yuko Kawahara, Yoko Saso, Yumi Kobayashi, Natsumi Yaman ...

Session ID: A1a-2
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.2.0

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[Purpose] It aimed to consider whether the result of the objective analysis and that of the sensory evaluation have a significant correlation about sweetness and smell for 4 kind of the rice cooked with the rice cookers differing from the volume of water, cooking methods and the cooking process.
[Method] Samples were the rice cooked with the pressure induction heating rice cooker, that with the steam less induction heating rice cooker, that with the gas rice cooker, and that of the same hardness of the gas rice cooker. Sweetness was evaluated by degree of gelatinization and the amount of reducing sugar produced by saliva amylase. Smell was evaluated by the value divided the amount of the key aroma component by that of the threshold. 36 female panelists aged 40 attended the sensory evaluation. They evaluated the rice cooked setting up and the rice that left for 4 hours and become it at normal temperature (henceforth the rice of normal temperature) with the indexes corresponding to the objective analysis and their taste.
[Result] There is no significant difference in the starch gelatinization between the samples. Though the rice by the gas and that of the induction heating had the highest amount of reducing sugar, the panelists evaluated that the rice by the gas and that of the same hardness of the gas were sweeter than that of the induction heating. It seemed that the volume of water contained on the surface or inside of the rice grain was concerned in sweetness evaluation. There is a significant difference in smell between the rice cooked setting up and the rice of normal temperature; however, there is no significant difference between four samples.

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The effects of the methods of bamboo charcoal usage on the physical properties and sensory evaluation of rice

Kazuko Hirao, Hisako Tatsuno, Seiko Nemoto, Tamao Hatta

Session ID: A1a-3
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.3.0

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Utilization of okara powder in boiled rice and bread

Takako Kudou, Hideko Nagura, Nakako Matsumoto, Jun-ichi Kurisaki

Session ID: A1a-4
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.4.0

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Physical properties and easy-to-eat of rice gruel gel with different preparation method

Ayano Kawamura, Hiroki Moroshita, Hiro Ogoshi, Tomoko Takahashi

Session ID: A1a-5
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.5.0

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Effect of milling methods on quality of rice flours

Takuya Ogawa, Kousuke Nagai, genzo Kuribayashi

Session ID: A1a-6
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.6.0

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Milling procedure induces differences in grain size distribution of rice flour and its cookerly

Toshiko Fukunaga, Kaholi Osaka, Kumiko Nagashima, lyoichi Hasunuma, Me ...

Session ID: A1a-7
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.7.0

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Preparation of rice flour keeping properties of rice paste

Eiko Arai, Ayako Obikawa, Yasuko Kainuma

Session ID: A1a-8
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.8.0

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On the second processing characteristic of the rice powder by the instantaneous high pressure processing

Ayumi Takemoto, Nami Mimaki, Yasufumi Kudo, Yoshitaka Miyafuji, Ken Sh ...

Session ID: A1a-9
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.9.0

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Examination of the quality of rice flour bread

Difference of rice varieties and crushing method

Mari Kobayashi, Haruka Inoue, Wakako Fujii

Session ID: A1a-10
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.10.0

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Examinations of baking quality in rice powder in gifu prefecture.

Mari Kinoshita, Mitsuyo Hori, Sayuri Akuzawa, Hiroko Nagano

Session ID: A1a-11
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.11.0

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A study on breadmaking qualities of bread made with amaranth flour

Keiko Fujii, Mai Muto, Chiyoko Yokoyama, Atsumi Kaneoya

Session ID: A1a-12
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.12.0

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Effect of the added yam powder on breadmaking qualities of rice bread

Masako Nakano, Atsuko Takahashi, Keiko Fujii

Session ID: A1a-13
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.13.0

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Characteristics of breads prepared by the addition of colored soybean powders

Kazuko Shimada, Akari Tokinori, Sayo Yamada, Kanako Fujino, Hiroshi It ...

Session ID: A1p-16
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.14.0

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Effects of added ratio of soy protein isolate and water on physical and sensory properties of bread

Yuko Machida, Kazuko Hirao, Kyoko Saio

Session ID: A1p-17
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.15.0

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Studies on the proper burning temperature of sponge cake

Kazuko Hirao, Yoko Yoneyama, Nobuko Egi

Session ID: A1p-18
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.16.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Effects of rice flour on the physical properties and sensory attributes of cookies

Yoko Miyachi, Hiroko Saitou

Session ID: A1p-19
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.17.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Cooking properties of rice flour used with Japanese confectionery

Setsuko Takahashi, Tomoko Kondo, Kazuko Hirao

Session ID: A1p-20
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.18.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Effects of wet cooking on the products of rice and ceral floures-utilization for suiton

Naoko Ibe, Syunsuke Ootubo, Atsuko Higo

Session ID: A1p-21
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.19.0

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The effects of mixing rate of artifical shimi-mochi

Kumiko Nagashima, Mutsumi Ogawa, Atsuko Shimada

Session ID: A1p-22
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.20.0

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By using a sensory evaluation method, selection of the breeding materials and breeding lines in Udon-wheat, and relationship between noodle viscoelastisity and protein components

Hiro Nakamura

Session ID: A1p-23
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.21.0

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Effects of Various Salts in Cooking Water on Cooked Spaghetti

Megumi Murakami, Chiharu Moriwaki, Shiho Umabara, Lisa Okada, Hitomi K ...

Session ID: A1p-24
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.22.0

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ESR analysis of starch heated in monoglycerides

Tomomi Ito, Hiromi Kameya, Mitsuko Ukai

Session ID: A1p-25
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.23.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Physical characteristics of chocolate cake prepared using rare sugar, D-psicose.

Mayu Okamura, Makiko Ogawa, Yuri Umakoshi, Ayaka Seki, Yuki Takahashi, ...

Session ID: A1p-26
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.24.0

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Characteristics of saccharification of starch by various ingredients such as

Honma Yuko, Sumino Takeshi, Manabe Hisashi

Session ID: A1p-27
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.25.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Real-time measurement of retrogradation of starch

Mayumi Yamashita, Yuki Okamoto, Sadaaki Iibuchi

Session ID: A1p-28
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.26.0

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Study on retrogradation of potatoes in potato salad ; an attempt to optimize measuring methods

Mariko Tsuji, Chika Watanuki, Kentaro Kobayashi, Norimitsu Yamagata, T ...

Session ID: A1p-29
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.27.0

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Sensory properties of beef meats in grazing cows

Fumiko Iida, Yuki Miyazaki, Masayuki Senda

Session ID: A2a-1
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.28.0

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Examination on method of measuring texture of beef with high correlation with sensory score.

Yuki Miyazaki, Fumiko Iida, Hiro Ogoshi

Session ID: A2a-2
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.29.0

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Difference of odor component and sensory assessment among puffer sauce, whale sauce and nam plla

Kazuki Harada, Taiko Miyasaki, Ritsuko Wada, Toshimichi Maeda, Kenta T ...

Session ID: A2a-3
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.30.0

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The change of odorous components and free amino acids in the Misodzuke skipjack with ginger added

Kaori Yamazaki, Noriko Akaishi, Suzuko Hokanishi, Keiko Nagao

Session ID: A2a-4
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.31.0

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Effect of contact dehydration sheet on skipjack tuna quality.

Hiroaki Kato, Yuuka Murayama, Naoko Hamada, Shun Wada

Session ID: A2a-5
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.32.0

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Chemical changes of funazushi during fermentation processing

Naoko Umeda, Mami Kodera, Mariko Manabe, Yuka Isobe, Kaori Mukai Kubo

Session ID: A2a-6
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.33.0

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Component properties of dashi (Japanese soup stock made from dried small sardine) and addition effect of cooking rice wine into dashi

Hiromi Hayashi, Hanae Izu, Shota Tanimoto, Mihoko Tominaga

Session ID: A2a-7
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.34.0

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The survey on consumption and cooking methods of shellfish in Kinki

Natsuko Fujii, Tamiko Hashimoto, Chizuru Endou

Session ID: A2a-8
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.35.0

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Content of the vitamin B₁₂ in boiled canned short-necked clams

Kazumi Ueta, Fumio Watanabe

Session ID: A2a-9
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.36.0

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Effects of the sugar cane extract on stability of the fresh color of salmon

Eri Kishi, Kazuyo Shiomi, Masami Mizu, Toshikazu Kawai, Ayaka Sato, Hi ...

Session ID: A2a-10
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.37.0

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Comparison of volatile aromatic components of farm-raised ayu during filter water of river through the charcoal

sachiko Sato, sachiko Oda, kazuo Shindo, akira Motohishi, tadashi Hana ...

Session ID: A2a-11
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.38.0

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Palatability in processed pufferfish liver

Tomo Shimada, Natsuki Kobayashi, Kazue Onuki, Ryou Ioroi, Tamao Noguch ...

Session ID: A2a-12
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.39.0

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Improvement of MTT-type biothermometer for fish freshness of fish meat for implementation

Yutaro Kameyama, Takuya Kondo, Naoko Hamada

Session ID: A2a-13
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.40.0

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Effect of storage temperature on the taste and aroma of passion fruit (from Ogasawara)

Sachiko Oda, Mayumi Machida, Kiyokatsu Miyamori, Chieko Kazuno

Session ID: A2p-16
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.41.0

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Vitamin C measurement and application to cooking of powder product made from a new kind of strawberry "Royal Queen"

Maki Sasahara, Yoko Araki

Session ID: A2p-17
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.42.0

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Relationship between the flavor components of strawberry and evaluation of its suitability for jam

Takako Okii, Toshi Nishimoto, Masao Ida, Hitoshi Takamura

Session ID: A2p-18
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.43.0

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Flavor and taste characteristics confectionery that uses lemon juice on the market

Hiroaki Maruyama, Miki Nakashima, Masahiko Atobe

Session ID: A2p-19
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.44.0

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Investigation of persimmon on women's university students

Yuko Sato, Reiko Kuwahara, Kimiko Shigeta, Akiko Yamada Taniguchi

Session ID: A2p-20
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.45.0

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Development of processed foods using a persimmon fruit

Akiko Yamada Taniguchi, Yuko Sato, Tomomi Matsui, Reiko Kuwahara, Kimi ...

Session ID: A2p-21
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.46.0

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Preparative conditions of dried vegetables examined from cooking properties, sensory evaluation and the energy consumption angle.(part 3)

Yuko Hisamatsu, Keiko Nagao

Session ID: A2p-22
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.47.0

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Effects of ascorbic acid exerting on the formation of isothiocyanate in pickled cruciferous vegetables

Naomi Iino, Noriko Miyazawa, Michiyo Kimura, Hiroki Matsuoka, Sonoko A ...

Session ID: A2p-23
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.48.0

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Studies on cooking property of Dioscorea alata L.

- Calcium oxalate crystal-

Hiroko Kuwada, Kayoko Ishii, Yasumi Kimura, Michiko Fuchigami

Session ID: A2p-24
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.49.0

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Characteristics of nutritional components and other factors on pumpkin "nanbu ichiro"

Hideko Takahashi

Session ID: A2p-25
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.50.0

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