The influence of maltitol and fructooligosaccharides on gluten in biscuits was studied. The content ratio of maltitol to fructooligosaccharides to give the most preferred taste and its effect on the blood glucose level were also investigated.
Maltitol contributes to the formation of harder gluten by increasing the resistance of wheat flour dough and the maximum energy in wet gluten while fructooligosaccharides produce softer gluten. This influence of maltitol and fructooligosaccharides on the hardness of gluten was apparent in the hardness of the biscuits dough, spread and fracture energy of the baked biscuits.
Maltitol proved indispensable in sweetening the biscuits and fructooligosaccharides contributed to the development of the baking color and shortness of the biscuits.
A 2: 1 content ratio of maltitol to fructooligosaccharides in the biscuit dough resulted in a similar taste preference to sugar biscuits and controlled the rise in blood glucose level.

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The effects on the quality of adzuki bean jelly of adding the untreated eluate from adzuki bean seeds (material A), material A ultrasonicated for 10 minutes (material B), and a konnyaku sol were studied to evaluate the poten tial use of the eluate as a food material.
Sample B-1 (adzuki bean jelly with material B) showed the hue of adzuki beans, low odor, and was favored more than either sample S-1 (control) or sample A-1 (adzuki bean jelly with material A). The 1,1-dipheny1-2picrylhydrazyl (DPPH) radical-scavenging activity and total polyphenol contents of sample B-1 and sample A-1were higher than those of sample S-1. Further addition of konnyaku sol at 2.4% to the adzuki bean jelly made it harder in texture and lower in syneresis. Observation of the tissue by cryo-scanning electron microscopy showed percolation of the konnyaku sol into the agar network of sample B-1.

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The components of the aroma from fresh and heat-cooked thyme (Thymus vulgaris L.) were investigated. The aroma from fresh thyme contained α-thujene, α-pinene, camphene, β-myrcene, carene, limonene, γ-terpinene, cymene and carvophyllene as terpenes.1-octen-3-ol. linalool and borneol as alcohols and thvmol as phenol. A GCMS analysis showed that heating increased the thymol content and suggested that the temperature of heating affected the volatility of the aroma components, A GC-O analysis showed α-thujene and α-pinene to give the highest FD factors followed by linalool and borneol, and then by thymol in respect of the most potent aroma components in fresh thyme. The aroma of thyme was evaluated according to the component ratio and FD factor. A wood-like smell was typically produced from oven heating, a green leaf-like smell from microwave oven heating, and a sweeter, green leaf-like smell from vacuum heating.

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Black soybeans were soaked in distilled water for 8 hours or in seasoned distilled water for 14 hours, and cooked in the same solution for 2 hours until they become tender. These two kinds of cooked soybeans were stored frozen at -18° for up to 4 weeks. Before freezing, the breaking strength was higher in the seasoned water cooked soybean than that in water only by Rheometer. This breaking strength of both samples decreased when stored frozen and thawed. The z-value obtained from the stress-deformation curve by a Rheometer increased after thawing. Optical and scanning electron micrography revealed that the intercellular space and the following deformation of cell wall could be seen after 2 weeks of freezing both in the seasoned water and water cooked soybean. These changes of cell structure were thought to cause tenderizing and stickiness after stored frozen. Change in texture was confirmed by sensory analysis. Panel members judged that the two weeks frozen soybeans cooked in water and in seasoned water were more tender, sticky and easy to peel. Cooked black soybean stored frozen and thawed until use is a useful way for home cooking.

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Different strains of spinach were grown during the autumn outdoors, rain shelter and under glass for different periods. The effect on the organic acid and sugar contents was investigated, and the effect of boiling on the contents and taste was evaluated.
The oxalate content of the spinach decreased with increasing growing period under all cultivation conditions. The nitrate content of the spinach grown outdoors was lower than that of the spinach grown under the other cultivation conditions at all growth stages. The sugar content increased rapidly while growing. It was made clear that the sugar content had been contained much more in the late growing stage than in the middle growing stage even after boiling. A sensory evaluation of appu raito grown outdoors in the middle growing stage showed significantly stronger sweetness than the other strains and by growth under the other cultivation conditions. It was found for both glass and outdoor cultivation that the sweetness increased as the sugar content increased during growth.

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The DPPH radical scavenging activity was compared between arabushi-dashi and karebushi-dashi. Extraction at 100°C for 30 min resulted in the strongest radical scavenging activity for both types of dashi. Arabushi-dashi showed 1.7-1.8 times stronger radical scavenging activity than karebushi-dashi under all extraction conditions. A Porapak Q examination for the separation of aroma showed arabushi-dashi to have 4.4 times stronger radical scavenging activity than karebushi-dashi in the adsorption to the resin. The difference in activity between the two types of dashi was derived from the content of phenol compounds. The radical scavenging activity of two phenol compounds was identified for the first time. The radical scavenging activity of the non-adsorbed fraction was the same for both types of dashi.

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The effect on taste characteristics of a rice field environment colonized by the mud snail was investigated. Six areas of a field in Iiyama-shi (Nagano) supported by two water systems and known to produce koshihikari rice with a fine flavor were selected for the investigation. The rice field environment was found to be suitable as a mud snail habitat after investigating the soil, water and residual agricultural chemicals. The rice quality was evaluated for individual grains, milled properties, cooking properties, stickiness and overall palatability. The results when compared with koshihikari rice from other fields not hosting the mud snail showed the superior taste quality of the rice samples.

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