We investigated the effects of mutual interactions among kudzu starch, sesame and water on the rheological properties of gomatofu using "simplex lattice designs" defined by Scheffé. The proportion of the three components was examined with the eight-points model and the sum was one. It was found that hardness, adhesiveness, and viscosity of Newtonian body (η₁, η_N) values were the highest when gomatofu was prepared using the highest amount of Kudzu starch, whereas they were the lowest, when it was prepared with the highest amount of water. In contrast, cohesiveness and elastic modulus of Hookean body (E₀) values were the highest when gomatofu was prepared with half the amount levels of kudzu starch and sesame respectively, because of the synergistic interaction between these two ingredients. Furthermore, from the results of sensory evaluation, gomatofu was prepared with half the amount levels of kudzu starch and sesame was evaluated the highest with respect to mouthfeel and total acceptance.

Food forms such as jellies or pastes are suitable for people with dysphagia as they possess physical properties that make them easy to consume. To date, gelatin has been the primary gelling agent used in the preparation of jelly. However, many alternative gelling agents have become available. In this study, we compared gelatin and gelatin agar to gels prepared using a glucomannan-based gelling agent, which does not require heating during preparation. We evaluated ease of eating by measuring physical properties, considering sensory attributes, and assessing muscle activity during swallowing.

The results of sensory evaluation and electromyography measurement during swallowing in young individuals indicated the omoyu gel, prepared with a glucomannan-based gelling agent, was easy to swallow, and the duration of muscle activity during swallowing was brief. Moreover, the omoyu gel was highly palatable, suggesting its suitability as a gelling agent for preparing home care meals.

In this study, we evaluated the effects of different particle sizes and moisture contents on the texture and storage stability of okara-based breadcrumb-like processed food (breadcrumb-like okara), which can be substituted for breadcrumbs. We found that breadcrumb-like okara, which forms large particles with a low moisture content, did not immediately break, even when compressed, and formed a hard batter. No significant particle size-associated variation was observed in peroxide values of samples that were deep-fried after storage at 25.5±0.8°C. However, after frying, the peroxide values of larger particles increased more rapidly during storage. The quality of fried foods using breadcrumb-like okara satisfies the regulations of the Ministry of Health, Labor and Welfare for 16 h after frying, and the peroxide values of these particles are lower than those of dried wheat breadcrumbs.

Wet-type grinder (WG) is a nanofiber technology that increases the viscosity and improves the dispersibility of okara. Here, we investigated the effect of WG-treated okara on bread-making and the rapidly digestible starch (RDS) of bread. The effect of the amount of water added to WG-treated okara bread was examined. Based on the results of specific volume and compressed force value (CFV), the optimal amounts of water added were 90, 100, 110, and 130 g for 2%, 4%, 6%, and 8% of WG-treated okara, respectively. The bread-making performance of WG-treated okara was compared with that of untreated okara. The results showed that WG-treated okara suppressed the decrease in specific volume and the increase in the CFV of bread. The effect of WG-treated okara on the RDS of bread was also investigated. The addition of okara reduced the RDS of bread. However, there was no difference in RDS between WG-treated and untreated okara bread. Furthermore, the 2% WG-treated okara bread was comparable to the control regarding specific volume and CFV and showed a 52% reduction in RDS. These results suggest that WG-treated okara suppresses the decrease in specific volume and the increase in the hardness of bread.