Cellular foods prepared with soy milk have been developed to benefit health. The foaming properties of soy milk were investigated for its use as a cellular food material. Soy milk foam whipped at 40°C was superior in both its foamability and foam stability to that whipped at 10°C or 25°C . In contrast, higher whipping temperature increased the foamability of egg white, but decreased its foam stability. Salts such as NaCl and CaCl₂ added to soy milk increased both its foamability and foam stability. Soy milk foam whipped at a stirring rate of 650 rpm was harder than that whipped at 950 rpm.

View full abstract

A study was made to find tasty biscuits suited for a healthy lifestyle. The content ratio of MCT (medium-chain triacylglycerol) resulting in biscuits with the most preferred taste and its effect on the blood glucose level were investigated. The ingredients were flour (100 g), baking powder (2 g), egg yolk (3 g), functional saccharides (1:2 fructooligosaccharides: maltitol, 50 g) MCT and water (48 g).
The results suggested that biscuits with a 1:1 mixing ratio of MCT and water gave the preferred overall evaluation, sweetness, texture, and flavor, and 1:1 was therefore selected as the best mixing ratio. The area under the glucose-response curve of the biscuits with the best mixing ratio was 20% lower than for the long-chain triacylglycerol (LCT)-sugar biscuits. The apparent GI value for the biscuits with the best mixing ratio was 66, considering rice as 100. These biscuits with the best mixing ratio were therefore of low GI.

View full abstract

The effect was studied by SEM and optical microscopy of the solid component content in the rice cooking liquid on the formation of the adherent layer on the rice grain surface. The adherent layer began to form as the cooking temperature approached the gelatinization temperature. Relative to the progression of cooking, the amount of solid components in the rice cooking liquid gradually decreased, while the adherent layer was increased by the accumulation of these solid components.
These findings confirm that the solid component content in the rice cooking liquid was a principal factor in the formation mechanism for the adherent layer. SEM observation and microscopic measurement of the thickness of the adherent layer on the cooked rice grain demonstrated that the high-quality rice grain varieties became uniformly covered in a thick, smooth adherent layer, suggesting a link between the taste and formation of this layer.

View full abstract

We investigated the application to food use of the Nikogori residue of gelatin gel made from salmon heads in order to reduce waste and contribute to improving the environment. Pound cakes were made with various contents of the residue. A sensory evaluation was conducted by 29 faculty members and students of the Laboratory of Cookery Science at Tokyo Kasei University, and the scavenging activities for peroxyl radicals, which cause particularly severe damage in vivo to oxygen radicals, were measured by using the chemiluminescence method. The residue mixed with soy sauce and sugar had high peroxyl radical scavenging capability, but the pound cakes containing 8 wt% and 20 wt% of the residue were not very different in sensory preference and radical scavenging activity. Adding sesame to pound cakes with the residue gave significantly higher sensory preference and scavenging activities for peroxyl radicals than the pound cakes with only the residue added. The Nikogori residue of gelatin gel made from salmon heads could be utilized for enhancing the sensory preference and scavenging activities of foods when combined with seasoning or sub-materials.

View full abstract

A questionnaire survey of memories of meals eaten at nursery and kindergarten schools was conducted from April to May in 2008 on students born in and around 1990. Valid answers were 732, and the average age of those surveyed was 18.5 years old.
In response to memories of events associated with meal times, 74.5% answered “greetings such as itadakimasu and gochisosama”. 82.2% answered that “meal times at their nursery and kindergarten schools were fun”. They pointed out that eating with friends, having boxed lunches (obento), and growing vegetables and fruits gave “fun memories”. On the other hand, the average number of memories of their “eating manners” taught at home was 4.0±2.2. Many who answered “I think I have good eating manners” had more memories about “eating manners” taught at home. A relationship was found between them.

View full abstract