Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 39, Issue 4
Displaying 1-5 of 5 articles from this issue
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  • Antioxidative Properties of the Pigment from Colored Rice (Akamajiri-kuromai)
    Yuka Isobe, Megumi Morioka, Norihiko Terahara, Takashi Komiya, Miyo Na ...
    2006 Volume 39 Issue 4 Pages 247-250
    Published: August 20, 2006
    Released on J-STAGE: April 26, 2013
    DOIhttps://doi.org/10.11402/cookeryscience1995.39.4_247
    JOURNAL FREE ACCESS
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    Yuka Isobe Megumi Morioka Norihiko Terahara Takashi Komiya Miyo Narita The antioxidative activity of the crude pigment extracted from akamajiri-kuromai colored rice was measured by its suppressive activity toward the oxidation of linoleic acid, DPPH radical-scavenging activity, and OH radicalscavenging activity. The pigment extracted from akamajiri-kuromai exhibited higher antioxidative activity than the pigment extracted from red rice and black rice. The pigment of akamajiri-kuromai contained two components: the one fractionated from butanol was identified as Cy 3-Glc by HPLC and 1H-NMR analyses, and the one fractionated from ethyl acetate seemed to be tannin.
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  • Practical Method for Meeting the Requirement to Consume 350g or More of Vegetables
    Yoshie Seto, Seiko Kanda, Takako Sawada, Kenshiro Fujimoto
    2006 Volume 39 Issue 4 Pages 251-253
    Published: August 20, 2006
    Released on J-STAGE: April 26, 2013
    DOIhttps://doi.org/10.11402/cookeryscience1995.39.4_251
    JOURNAL FREE ACCESS
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    Yoshie Seto Seiko Kanda Takako Sawada Kenshiro Fujimoto To establish a practical method for ensuring the consumption of 350 g or more of vegetables, we evaluated foods as protein sources showing only a slight variation in intake, and estimated the required vegetable intake based on its ratio to the protein content of these foods.
    At each meal, the intake of green/yellow vegetables and that of other vegetables are respectively set at a minimum of 0.5 times and 1.0 times by weight of the intake of the foods used as protein sources (fish, meat, eggs, beans, and processed foods). The resulting method offers a more practical dietary balance than directly applying an intake of 350g or more of vegetables.
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  • Effect of Water Hardness on the Foaming Characteristics of Powdered Green Tea
    Hiroko Ikeda
    2006 Volume 39 Issue 4 Pages 254-258
    Published: August 20, 2006
    Released on J-STAGE: April 26, 2013
    DOIhttps://doi.org/10.11402/cookeryscience1995.39.4_254
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    Fifteen samples of bottled mineral water on the market, one of tap water and one of distilled water were tested to measure the effect of water hardness on the foaming characteristics of powdered green tea and on the amounts of tannin and dissolved solids.
    Increasing water hardness resulted in a decreasing tannin content and dissolved solids, as well as a decreasing foam volume, although the stability of the resulting foam was improved.
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  • Survey of on the Consumption Habits of Rice Gruel by the Elderly
    Ritsuko Kishimoto, Kayoko Nakashima, Etsuko Hasegawa
    2006 Volume 39 Issue 4 Pages 259-266
    Published: August 20, 2006
    Released on J-STAGE: April 26, 2013
    DOIhttps://doi.org/10.11402/cookeryscience1995.39.4_259
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    A questionnaire survey was conducted on 1256 elderly Japanese (486 males and 770 females) on their consumption habits of rice gruel as influenced by age, denture wearings and life style.
    It was found that 63% of the total the subjects wore dentures and 76% of the total subjects had been eating rice gruel since the age of 60. A respective 57% and 18% of the subjects ate rice gruel because of, diarrhea, cold syndrome or to treat another ailment. Among the subjects living in a home for the aged,41 % answered that they were used to eating rice gruel every day. Increasing age and worsening dental problems resulted in an increased frequency of consuming rice gruel because of its ease of eating and an inability to chew hard food. Those subjects living alone ate commercial rice gruel much more frequently than couples did. Rice gruel is a staple food (93%) in the Japanese diet.
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  • Radical-scavenging Activity of Dairy Products
    Kimiko Ishiwata, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba
    2006 Volume 39 Issue 4 Pages 267-270
    Published: August 20, 2006
    Released on J-STAGE: April 26, 2013
    DOIhttps://doi.org/10.11402/cookeryscience1995.39.4_267
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    The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and peroxy radical-scavenging activities of 30 different dairy products (milk, yoghurt and cheese) were evaluated. The contents of ascorbic acid and total polyphenols were also determined. The DPPH radical-scavenging activity, peroxy radical-scavenging activity and total polyphenol content of the dairy products containing coffee, cocoa, tea, vegetables or fruits were higher than those of cow's milk. The radical-scavenging activity and total polyphenol content of the samples were highly correlated.
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