The effects of high pH on the physical properties of cornstarch were studied using steady-shear viscosity and dynamic viscoelasticity measurements, differential scanning calorimetry, microscopic observation, reducing sugar measurements, and color difference measurements. The pH was adjusted using buffered solutions.

The viscoelasticity of 3.00 wt% cornstarch pastes was not affected by alkaline pH up to 12. The gelatinization temperatures and enthalpy of 20 wt% cornstarch also remained unchanged. However, amylose and amylopectin chains were hydrolyzed at pH>9, and starch granules ruptured at pH>11. Cornstarch gelatinization was promoted by strong alkalinity at pH>12, and cornstarch paste viscoelasticity increased at 12.0<pH<13.1. In contrast, many amylose and amylopectin chains were hydrolyzed at the stronger pHs(pH>13.1), decreasing cornstarch paste viscoelasticity.

This study determined the effect of extraction time on some functional constituents of three brands of Earl Grey tea, such as genuine Japanese black tea called wakocha (Aun), domestic tea (Nitto), and black tea produced in England (Twinings). An orthodox method for making tea used here was as follows: 3 g tea leaves were placed in 250 mL just-boiled water for 3 min extraction time. In the present study, the levels of theaflavin and caffeine, and superoxide dismutase (SOD) activity in the tea samples were determined for 3-, 5-, 7-, 10- and 15-min extraction times. The efficiency of extraction of constituents from tea leaves reached the maximum value in 10 min. Theaflavin content in the 10-min extract was 1.5-times that in the 3-min extract. Similar results were obtained for caffeine content and SOD activity. For maintaining functional properties and relatively low astringency of the 10-min extracted Earl Grey tea, the usage of cow's or soy milk is proposed.

The rice material prepared by grinding before cooking was examined for its potential as a staple food for people with reduced chewing and swallowing functions. Texture properties were compared with those of porridge and porridge pastes. The rice material prepared by grinding was also evaluated for ease of consumption by sensory evaluation and by quantitating masseter muscle activity.

White and brown rice were each tested as a base ingredient. Rice was prepared by soaking white or brown rice to achieve sufficient water absorption, followed by grinding and cooking. Porridges and porridge pastes were prepared using the same proportion of water as contained in the rice.

The rice was gelatinous and exhibited a smooth texture with hardness, adhesiveness, and cohesiveness values intermediate between those of porridge and paste. Sensory evaluation of the rice gelatinous material showed enhanced cohesiveness relative to porridge and porridge paste. Muscle activity measurements of gelatinous brown rice showed that the time required to swallow, amount of muscle activity, and average maximum amplitude were low, indicating that it is easy to consume.

The arrangement of food on tableware induces an effective experience concerning the quality and quantity of the dishes. However, due to the complex characteristics of the appearance of dishes and unique food culture styles, it is challenging to generalize any preferred serving styles. Consequently, no standardized evaluation method has yet been established. Furthermore, the evaluation factors for the serving style have not been clarified in detail. In this study, we applied the evaluation grid method, which analyzes the hierarchical mechanisms of information processing to evaluations made through interviews, to examine food arrangements. We investigated the relationships among the placement of bright green vegetables (greens), impressions registered, and perception of the deliciousness of the food presented, focusing on greens that are easily recognized in their different placements in dishes eaten at home. In total, 15 cooks and 15 other individuals were asked to evaluate four types of dishes, including chikuzen-ni stew, using photographs that featured the dishes arranged in five different patterns regarding the placement of greens. Nine evaluation factors, including "recognition of the dish and its arrangement" and "connection with the cooking method and arrangement procedure," were considered. Furthermore, an evaluation structure was observed among cognition, impression, and evaluation; for example, placing greens and raising the center of the dish when serving Japanese stew was considered favorable. This recognition leads to the impression that it is a typical Japanese dish and is deemed tasty. This indicates that the evaluation grid method can be used to analyze the arrangement of dishes. These findings can be utilized for practical use in restaurants and food service facilities.