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

Aid-for-childcare nutritional activities for children and their parents were planned and carried out as part of the teacher training program at Matsuyama Shinonome College. The program was called “English Kitchen,” and was open to five- and six-year-old children and their parents. Everyone enjoyed both playing with the English language and cooking healthy food. Through talking with two native English speakers, children felt encouraged to speak up more and were excited about the various speaking activities. The words and phrases studied during doing English activities were later repeated in the cooking lessons. Economical and healthy menus were chosen. According to the questionnaire and the interview, every parent and child who participated in the lecture was satisfied with the experience.

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[Aim] As a result of previous research into reducing the beany flavor derived from cookies made using soybean protein isolate (SPI), it was found that cookies with a high ratio of sucrose were favored. The aim of this study was to test the effect that different sugar types and sugar substitution rates have on physical properties and sensory evaluation of cookies containing SPI.
[Method] Ingredients used were SPI (Fuji Protein Technology Inc.), wheat flour (weak flour: Nisshin Flour Milling Co., Ltd.), shortening (Nippon Flour Mills Co., Ltd.), and egg water (egg: distilled water = 1:1). Granulated sugar (Pearl Ace Co.) was used as the control against trehalose, maltose (Hayashibara Co., Ltd.) and puretose (chemical name; Malttriose, Gun Ei Chemical Industry Co., Ltd.). The dough was processed using the pushing function of a speed cutter. The cookies were baked at 150degC for 15minutes. The ingredient ratio used was that found to be most favorable in the previous research. Trehalose, Maltose, Puretose were substituted 10% – 100% of the granulated sugar, Physical property was examined by measuring breaking strength using the Creep Meter. Cookie characteristics and palatability were measured using sensory evaluation by 7 graded evaluation method.
[Result] Findings showed that SPI cookies containing 100% trehalose were tough, had a crunchy texture and were more fragile, sensory evaluation showed it favored second best to granulated sugar. The cookie containing 100% maltose was liked least according to sensory evaluation but the taste improved when the substituted amount was 10%(90% sugar). The cookie containing 100% puretose was found to create a crisp texture, a tendency for the cookie to break into small pieces and a decrease in beany flavor and taste. It was also found that with a substitution rate of 10% - 20%(80 - 90% sucrose) acidity and bitterness decreased favorably. When masking the beany flavor using 100% sucrose the cookie was too sweet, this sweetness was decreased by changing the ingredient ratio to 10% - 20%(80% - 90% sucrose) of the three other types of sugar.

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Changes in the thermal and rheological properties of tapioca starch (TS) with and without xanthan gum (Xan) (total polysaccharide concentration = 25% w/w) were investigated using a differential scanning calorimeter, Rheolograph Gel and Texture Analyser. The gelatinization temperatures of TS shifted to higher values with the Xan concentration. Xan enhanced the retrogradation of TS during the initial stage of storage but retarded the process for a further storage time at 5ºC. The onset temperature of all reheated TS/Xan gels decreased with increasing storage time indicating thermally unstable structure formation after a longer storage time. Storage Young’s moduli (E') of the TS and TS/Xan gels stored at 5ºC increased with increasing storage time. The E' values became more temperature dependent with storage time due to theweak cross-linkage of amylopectin molecules in the gels but became less dependent in the system containing Xan. TS/Xan gels kept for 14 days showed lower Young’s moduli than TS gels from the compression test confirming retardation of the retrogradation process by Xan. The results suggested that Xan could retard the retrogradation of TS gels for longer storage times.

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