Microbubble (MB) and bamix (ba) foam samples were obtained from plain soy milk with an added thickening agent. The relationships among the foaming power (Fp), drainage ratio (β), textural properties and the factors of bubble diameter (d), bubble number (N), and foam film thickness (l) were investigated.
MB foams obtained by longer blowing time had higher hardness, adhesiveness and cohesiveness. The MB foams increased Fp and decreased β in increasing adhesiveness. N was fewer, the kinetic constants of N decrease were lower, d was larger and l for the MB foams was thinner than these parameters for the ba foams. Thinner l for the MB foams caused higher Fp and lower β. Fp and β were related to l and d with both the MB and ba foams, and the elastic modulus and adhesiveness were related to d, N and l by a multiple regression analysis. The values predicted by the analysis correlated well with the measured values. The equations for Fp and β are presented with respect to the soy milk viscosity and blowing time.

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It has been found that lignans are included as functional compounds, especially in sesame. Consumers buying various sesame products are not provided with any information about the amount of sesame contained in the products. We converted the sesamin content measured in sesame products into the amount of sesame in the product. A questionnaire survey was also conducted with consumers, mainly housewives, about their reasons for purchasing sesame products and their estimate of the sesame content levels. The responses indicated that the reasons for purchasing sesame products were first for taste, and second for health. The most commonly purchased products were sesame dressing and sesame sauce. More than half of the consumers estimated the respective sesame content in sesame dressing and sesame sauce as 20% and more than 50%. The measured values for sesamin in sesame dressing and sauce were 0.16 mg/g and 0.79 mg/g. These figures translate into a sesame content of 5.2% in sesame dressing and 26.4% in sesame sauce, disagree with the values estimated by the consumers. It is necessary to establish some rules such as displaying the sesame content to help consumers properly select a product.

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The effects on the internal temperature of meat and poultry after oven heating (remaining heat) , of the oven heating conditions, of the kind of placement medium, and of the presence of a cover were investigated by actual measurements. The time for maintaining a temperature of over 75°C due to the remaining heat was also predicted by a numerical analysis using a simplified heat transfer model. No marked difference was apparent in the three kinds of placement medium (stainless steel, wood or gotoku) which had different thermophysical properties. This was due to the small contact area between the medium and the oven plate. The effect of a cover was strong in retaining the remaining heat. The time predicted by the simplified numerical model for maintaining over 75°C of internal temperature in the meat was similar to that of the actual measurements, confirming the validity of the heat transfer model.

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The sensory and physicochemical properties of three commercial types of castella sponge cake, which was introduced by Portuguese missionaries in the 16th century from Nagasaki, were investigated. There are various characteristics of castella in Japan: sample A had both the highest sugar content and yellowness, followed by sample B. The preferences for appearance, aroma, taste, texture and overall quality were evaluated by 132 young consumers (66 from Nagasaki and 66 from Niigata) by using a seven-point hedonic scale. Highly significant differences were found in the preference for appearance, taste, texture and overall quality. The most-preferred type of castella was sample B. The consumers were classified into four groups based on their preference scores. While the consumers comprising the largest cluster (38%) preferred both samples A and B, the highest preference for sample C was shown by 21% of the consumers. These results indicate the varying consumer preference for the different types of castella.

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Suioh is a new sweet potato cultivar with edible leaves (leaf blades and petioles). This study examines the effects of different cooking methods on the physiologically functional components in the Suioh leaves. The leaf blades and petioles were cooked by steaming, simmering, boiling and stir-frying. The contents of lutein, total caffeic acid derivatives (TCQA), 3, 4, 5-tri-caffeoylquinic acid (3, 4, 5-triCQA) and total polyphenol (TP) in the cooked leaves were then determined, and the antioxidative activities of the cooked leaves were also evaluated. The lutein content of the cooked leaf blades was highest when stir-fried. The cooked leaf blades also contained 3, 4, 5-triCQA, and the TP content of the leaf blades remained high when boiled or simmered. The antioxidative activity of the cooked leaves was correlated with the contents of TCQA and TP. These results can be used to design recipes with high contents of physiologically functional components in cooked foods.

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