The contents of the taste components (sugar, organic acid and amino acid) and ascorbic acid in cucumber were examined, and the relationship between the contents of these components and a sensory evaluation of the taste were studied.
Fresh and stored cucumber samples were divided into four parts from the base to the terminal portion, each part being further divided into three sections: peel, flesh and seeds. The analysis showed that, when harvested, the contents of the taste components were different between the base and terminal portions. But after 7 days of storage, there was little difference. This result corresponded with the result of the sensory evaluation.
Cucumber samples stored at 5°C and 10°C for 10 days were measured for the composition, and a sensory evaluation was then performed. After storage, the contents of glucose, fructose and malic acid had decreased, while the content of citric acid had increased. The results of the sensory evaluation confirmed that stored cucumber might become tasteless over time. The panel members judged that the cucumber had less sweetness and umami taste, and more bitterness and sourness after storage. A storage temperature of 5°C appeared better than 10°C for taste, but10°C appeared better for the ascorbic acid content.

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The physical properties were investigated and a sensory evaluation was carried out on imo-mochi containing various starches and starch gels.
Textural and tensile rupture measurements were made with a Rheoner, and the sensory evaluation was rated by the scoring method.
The physical properties of Imo-mochi containing a starch gel vary according to the kind of starch. Imo-mochi is considered to have a texture like rice cake because of its higher elasticity than that of a starch gel.
The results of physical measurements showed that imo-mochi containing different starches could be classified into two groups: it had higher cohesiveness and extension when mixed with potato, tapioca, sweet potato or kuzu starch than with corn or wheat starch.
The former group of imo-mochi is considered to be preferable.
The sensory evaluation clarified that imo-mochi containing potato starch was the most preferable among four in the first group, having high transparency, extension, a texture like rice cake and low stickiness.

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Alaska pollack ovary is sold in local markets in the frozen state, and classified as Gamuko, Mako or Mizuko by its degree of maturity.
The distribution pattern and oocyte diameter was consistent throughout the ovary and showed a homogeneous structure.
The oocyte diameter progressively increased from Gamuko, then Mako to Mizuko, indicating the mid vitellogenic, late vitellogenic, and mature stages, respectively. It was confirmed that the classification was based on the maturity level of the ovary. Gamuko had a high content of moisture and minerals and low content of lipids, and Mizuko also had a high content of moisture.
The egg membrane comprised two main layers, the outer layer and inner layer. The thickness of the outer layer slightly decreased, while that of the inner layer substantially increased with advancing ovarian maturity, and there was a substantial decrease in the transparency of the Mizuko egg membrane.
It was clarified that these changes in the egg structure were related to the physical properties and permeation of the egg.

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The effect of functional saccharide sweeteners on the physical properties of low-moisture-content dough and baked products was investigated. Dough samples with 0,20,40,60 and 80% of a sweetener by flour weight were prepared. Maltitol, xylitol, fructooligosaccharide and sucrose were used as the saccharides. Compression stress, DSC characteristics and visible change in shape during the baking of each dough sample were measured. A fracture test, measurement of the starch gelatinization and microspic observation of the baked products were also carried out.
After dough preparation with a saccharide dissolved in water, the dough samples became softer, more fluid and spread during heating. The dough sample with fructooligosaccharide was particularly spreadable, while the sample with xylitol expanded upwards to a great extent. Maltitol, fructooligosaccharide and sucrose each inhibited the formation of gluten, while simultaneously inhibiting starch gelatinization. This resulted in tenderness and brittleness of the baked products containing these saccharides. On the other hand, the baked products with xylitol had a highly elastic texture because gelatinization was promoted. The saccharides formed a glass-like structure during heating, so the baked products with a high content of saccharide had a hard texture.

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Soba noodles were made from soba (Fagopyrum esulentum) flour with tobiko as a binder. Three kinds of tobiko material were used: C, untreated powder; A, powder C soaked in ethanol and then ultrasonically irradiated for 15 min; and B, powder C treated soaked in ethanol for 15 min. A tobiko sol was prepared from each of these materials to add to soba flour for making soba noodles. The effect of the each material on the quality and preservation of the noodles was examined.
The addition of 7.5% of the material A was the most appropriate as a binder, and its noodles had greater water absorption than those made from 100% soba flours but less release of the material into the water with boiling. In addition, the soba noodles tended not to have a high breaking point and elasticity, and the elongation was restrained. The sensory evaluation rated better than that made with 100% soba noodles.
The number of bacterial cells in the raw soba noodles was counted during preservation for 24 days at 5°C. The value increased in 8 days up to the eatable limit of 3×10⁶/g for the noodles made from 100% soba flour, while it took 15 days to reach the limit for the noodles made from material A. The higher antibacterial activity is presumed to have been due to material A.

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Experimental cookery requires the heating conditions to be consistent in different places with different types of gas supply. With the gas flow rate set at a constant value, the pressure for town gas 13 A was maintained at 1.50 kPa, for town gas 6 C was maintained at 1.00 kPa, and for LPG was maintained at 2.00 kPa with a pressure regulator. The caloric input was regulated high, medium, and low heat by the controls on the gas hobs tested.
Measurements were conducted on the heating time and gas consumption needed for the temperature of water in an aluminum cooking pot(JIS standard)to be increased to 100°C from 20°C. The reproducibility of the heating rate and gas consumption was confirmed.
Azuki beans were boiled to confirm the reproducibility of the heating rate and gas consumption under the established heating conditions at eight different institutions. Measurement of the amount of water evaporated while heating gave a very low coefficient of variation among the institutions.

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The proton spin-spin relaxation behavior during ¹H-NMR before and after heat treatment at 70°C for 30min was compared among typical groups of commercial foodstuffs which were classified according to the official standard tables of food composition in Japan.
Signal amplitudes all with delay times for most foodstuffs, except for vegetables, were significantly higher after heat treatment than those of the unheated group, due to the decrease in the proton population for the fast component and increase in the slow component. On the other hand, each proton population for vegetables after heat treatment was unchanged. The relaxation time of the slow component for vegetables mostly decreased due to the heat treatment while this component increased for the fish and shellfish.
Therefore, the proton behaviors during ¹H-NMR may basically be characterized based on the cooking properties such as thermal stability in each foodstuff group classified according to the official tables.

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Kudzumushiyokan made from kudzu starch is one of the traditional Japanese confections. Sago starch has high-gel-forming capacity and elasticity as a gel, as well as a low price, so the substitution by sago starch of kudzu starch could be practical. In this study, sago starch was cooked into kudzumushiyokan, and the cooking and processing properties were studied. Besides the starch substitution, trehalose and lactosucrose were substituted for sucrose to evaluate their effect on the storage properties and sensory attributes of kudzumushiyokan.
The sample made from sago starch and sucrose was softer, lower in adhesiveness, and higher in cohesiveness than the sample made from kudzu starch and sucrose. The sample with added trehalose showed a slower increase in firmness and adhesiveness, as well as a slower decrease in cohesiveness than the samples with other kirlds of added sugar during aging at 5°C. The sample made from sago starch was more particularly resistant to retrogradation with added trehalose than that made from kudzu starch. No significant difference in preference by a sensory evaluation was apparent between the samples made from sago starch and kudzu starch with added sucrose. The sample made from sago starch and with 50% of sucrose substituted by trehalose or lactosucrose was evaluated as highly as that containing 100% sucrose. After storing for 3 days at 5°C, the sample made from sago starch and sucrose where 50% was substituted to trehalose was the most preferred among the samples.

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Bamboo sprouts provide desirable dietary fiber that adsorbs heterocyclic amines which could otherwise induce mutagenicity and liver cancer. We investigated the efficacy of freeze-drying the top 30-50 cm of two-meter high bamboo sprouts (Hosaki-takenoko) to improve their utilization for health-conscious dietary use. Two kinds of food were prepared from these bamboo sprouts: one in stick and the other in powdered form. The stick form was prepared by finely slicing 5-cm sections into sticks, then into fine strips, boiling in soya seasoning, and finally freeze-drying. Each form of bamboo sprout food was tested and found to absorb much more heterocyclic amine than could burdock and cabbage. Both these food forms would be a healthy constituent in a variety of dishes.

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