The perception that the appetite is increased or decreased according to the food color was higher with females (92.4%) than with males (80.6%). This difference between the male and female perception was confirmed by the x2 test. The three colors, red, orange and yellow, were selected as those which increased the appetite, whereas those which decreased the appetite were the four colors, black, brown, purple and blue. A high similarity was apparent between the responses from males and females. In respect of the relationship between the color and taste sense, both males and females chose the warm colors, pink and orange, for sweetness; yellow for sourness; white for saltiness; brown, achromic colors and green for bitterness; and orange, red and brown for Umami. The responses by both males and females showed a significantly high correlation between the color image and the taste sense. Some food color combinations selected for their effect on the appetite were similar or complementary hues.

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Sponge cakes are usually made from wheat flour, eggs and sugar as the main ingredients. In this paper all the wheat flour was substituted for a starch (wheat starch or potato starch) and the effects of potato starch granule size on the air cell formation were studies by dividing the potato starch granules in two groups based on size (large or small). The preparation of the sponge cakes used the equivalent weight of each of the three materials. Eggs (white and yolk) and sugar were first whipped, and then either wheat starch or potato starch was added to the prepared cake batters. The two kinds of batters were baked side by side in an oven (Fujii & Danno 1998). The following parameters were examined: the expansion and shrinkage of sponge cake batters' height were measured using a catheto meter during baking. The interaction between the air bubbles and starch granules (large or small size potato starch) in the cake batter was observed using a microscope during heating and then cooling as a model experiment (Fujii et al.1995). Potato starch granule gelatinization was detected by polarized light microscopy. The porous structure of the sponge cake and deformed potato starch granules by swelling or gelatinization in the air cell wall of the sponge cakes, which were made from either the large or small size granules, were compared and examined by SEM observations. The results suggest that when the potato starch granule size was within a narrow range, the granules appeared to easily cover the surface of the air bubbles. Consequently, the combination and breakage of the air bubbles were found to be suppressed. When they were continuously baked, the air bubbles expanded with the starch granules attached to the in surfaces. As the granules were gelatinized under this condition, the air bubbles could maintain their original shapes, and the expanded air bubbles covered with the granules were stabilized and held their spherical pore shapes, even after cooling. Thereby the air cells in the sponge cake were formed by air bubbles which expanded and then solidified.

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The physical properties (texture and rheology) of egg white gel with xanthan gum as an additive were studied. Egg white was first diluted with water (10g of H2O to 20g of egg white) and then xanthan gum was added to a final volume of 0.1% or 0.3%. The mixture was heated from 25°C to 85°C for 15min and kept at 85°C for 15min.
The egg white gel with 0.1% xanthan gum was similar to that of the control with no additive, although syneresis was lower in the former case. The viscosity and syneresis of the frozen control egg white gel were higher, the hardness was lower, and the elasticity was also lower than in the nonfrozen control sample. The physical properties of the frozen egg white gel with added xanthan gum were similar to the non-frozen sample, although the syneresis was lower. These results suggest that freezing may have no influence on the physical properties of egg white gel with added xanthan gum. The structure of the frozen stored egg white with added xanthan gum was composed of clusters similar to those before freezing or storage. Such clusters might have been responsible for the physical properties and syneresis of egg white with added xanthan gum.

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We investigated the effect on preventing rice retrogradation by treating with 0.10% calcium lactate and 0.05% potassium gluconate during cooking. Measurement of the rates of weight and volume increase during cooking and the water content of cooked rice show that the water absorbed during cooking was increased by the treatment. The change in the amount of soluble starch on the surface of cooked rice grains and a microphotogragh of the cooked rice grains suggest the rice cooked with the calcium lactate and potassium guluconate treatment remained more sticky than the untreated control. The results of a taste evaluation and texturometry indicate that the cooked rice remained softer and stickier, and was prevented from retrogradation at a low temperature.

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It is generally believed that food palatability can be attributed to such sensory characteristics as the taste, aroma, texture, appearance, temperature, and sound. However, few studies have evaluated the contribution of each sensory characteristic to food palatability. A list of properties dealing with food palatability was prepared and applied to ten food items. Six sensory characteristics were then compared with regard to their contribution to food palatability. Texture and taste were confirmed to be the two strongest contributors. Although the difference between these two was generally undetectable, texture-related properties were rated the highest in many food items. Comparing solid foods and liquid foods, texture played a more important role than taste in solid foods, while taste contributed more in liquid foods. The appearance and aroma ranked third after texture and taste. Appearance contributed less in this study than in the results obtained from the literature, and sound was confirmed to contribute the least, as had been expected.

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Considerable attention has been paid in recent years to decreasing of the lipid intake and improving the composition of ingested fatty acids. This study investigates the effect of the recipe for the salad dressing on the adhesion to lettuce of the fatty acid and plant sterol contents from the salad dressing. Many recipes for salad dressing and salad in cookery books have a reduced salad oil content. From the actual measurement of the salad dressing used, salad dressing has been used without much attention to the oil content. We investigated the adhesion to lettuce of fatty acids and plant sterols from salad dressing of 10% or 20% by salad weight for different dressings containing 20-75% of oil. The amounts of adhering fatty acids and plant sterols were determined by GC and HPLC. The chromatographic analysis revealed that adhesion of the fatty acids, campesterol and β-sitosterol increased with the amount of salad dressing, and with the amount of oil contained in the dressing, although the percent of adhesion of fatty acids decreased in such cases.

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(Yoshimura Miki) (Akuta Akie) (Yamano Sumiko) (Okuda Nobuko)The Penetration depth of needles into potatoes heated under normal cooking conditions by which the gas supply was regulated to provide high heat, medium heat, and low heat by the control knob on a gas hob, was evaluate. A sensory evaluation of the cooked potatoes was also conducted. Measurements were taken of the heating time and gas consumption needed for the temperature of the water in an aluminium cooking pot (JIS standard) containing potatoes to rise from 20°C to 100°C. Reproducibility of the heating rate, gas consumption and volume of residual water was confirmed. A dispersion analysis and Turkey's examination indicated a significant difference in penetration depth between high-heat cooking (10min. ) and the other conditions. This result was confirmed by the sensory evaluation. We classified the parameters for the sensory evaluation into three categories by the time required for significant difference to become apparent.

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This investigation of dietary habits was made during three years in the two Nepalese agricultural villages near Kathmandu, Chapagaun and Badhikhel. The features of the dishes eaten, and their combinations were assessed for their relationship with the nutrient intake status. Cereals and pulses were the predominant foods, whereas animal proteins were little eaten, except for milk. Subsidiary foods were customarily served with curry, dal and achar. A numerical evaluation of the nutrient intake from full meals and light meals for each group showed same value of energy and protein intake, no matter high or low the evaluation points were. A higher number of foods resulted in higher evaluation points. In order to achieve a nutritionally balanced diet, traditional dishes such as curry, dal and achar are recommended to be served together, as is consuming plenty of milk.

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This investigation was made during three years in the two Nepalese agricultural villages, Chapagaun and Badhikhel. The first part of this investigation has reported the features of the dishes, while this part reports the intake status of nutrition and food. The status of the nutrient intake indicated sufficient energy and protein, but iron, β-carotene and vitamin B2 were not sufficient. The animal protein ratio was 15.7%, and the cereal energy was 68.8%. In respect of food intake,464g of cereals were eaten, of which corn and wheat made up 30%.70% of the intake component ratio per food group was cereals. Cereals made up 50% of the protein component ratio, pulses and other grains were 25%, and milk was 14%. These average figures differed greatly among households. People lived mainly on cereals, but the group which supplemented cereals showed higher scores for minerals and vitamins. Supplementing cereals and drinking more milk would help to raise the protein ratio and improve the current diet.

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We collected the samples of local food and ceremony or festival by interviews and questionnaires. Food culture in Suzuka city (relation between local food and ceremonies such as “Tennou-sai”, “Houonkou”, “Yama-no-kami matsuri” and “Kayu-uranai”) was analyzed by use of Hayashis Quantification Method III. 1) As the result of ceremony or festival and local food scores, the interval between “Yama-nokami matsuri” and “Houonkou” is longest.2) In the sample scores, area IV (“Yama-no-kami matsuri”) and area V (“Houonkou”) show the longest interval and they are independent of other samples. On the other hand, there is relation between ceremony and local food in I (“Kayu-uranai” II (“Houonkou”) and III (“Tennousai”)area.3) As the result of sample scores, area I (“Tennou-sai” area-near mountain and “Inou” area-flat land) and area V (plain-almost flat land) are characteristic, respectively. We would like to continue the research expanding the area to whole Mie prefecture.

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A simplified method is described for isolating L-glutamic acid crystals from kelp (Laminaria japonica var. diabolica) in college laboratories. Many impurities such as mannitol and minerals could be were successfully removed by an ion-exchange resin treatment, after which L-glutamic acid was crystallized at pH 3.2, which is the isoelectric point of L-glutamic acid. Paper chromatography gave an Rf value for the isolated L -glutamic acid that was identical with that of an L -glutamic acid standard and also with that of a mono sodium glutamate (umami seasoning) standard. This method has been used for experimental practice in food chemistry by third-grade students since 1996. The average yield of L -glutamic acid isolated from 50g of kelp (rausu konbu) was around 1g. This experimental method gives students a better understanding of amino acids and umami seasoning. It takes 3 or 4 hours and is suitable as a laboratory experiment in food chemistry.

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