To find out a good recipe for sweet pepper, which is rich in vitamin C, the following experiments were made. After cooked by dipping, boiling, panfrying or heating by electronic oven or gas oven, texture examinations and sensory evaluations of green and red sweet peppers were conducted. Based on the results obtained above, factors which affect the taste in the mouth and preference were examined. Hardness and breaking strength of the cooked peppers were measured by the creep meter; their color was determined by the Munsell's color notation; the sensory test was undertaken by paired preference, ranking and scoring methods. The results were as follows: As to hardness and breaking strength, values for green peppers showed a significantly greater than those of red peppers; as to their surface color, the value of green peppers was 7.5GY5/6, while that of red peppers was 7.5R4/12; panf ryed peppers, regardless their color, were preferred above all others cooked; depending on the devisal for a special recipe, red peppers could obtain as high marks as green peppers.

View full abstract

Distributions of polyphenolic substances and polyphenoloxidase(P. O. )in Udo was investigated in relation to the brow: ning. The concentration of polyphenolic substances was higher in the surface than in the intemal part, and it was lower in the middle part than in the proximal and in the distal. The activity of Udo P. O. was higher in the surface part than in the internal part. By the soaking of Udo in water before cooking, the polyphenol contents and also the browning reaction were decreased, and as to the latter, there were significant sensory differences. The optimum pH of Udo P. O. was about 8. O and the optimum ternperature was 30°C. As to the substrate specificity, the highest activity was found with chlorogenic acid. This enzyme was not inhibited by NaCl. The browning reaction. was inhi-bited by ascorbic acid.

View full abstract

Effects of water and starch on the texture of Meatballs were investigated. Meatball samples were prepared with ground pork, salt (1%), water (0 or 15%), and starch (0,3, or 5%). The sample was kneaded, moulded and then steamed for 20 minutes. The starchy material employed was potato starch, corn starch, or wheat flour. Physical properties were measured with rheometer, penetrometer and a sensory test. Microscopic observations of tissues were also made. The results were as follows 1) The texture of meatball samples with 15% water and 3% potato starch was judged to be soft, fine and preferable by the panelists.2) The result of the least squares analysis showed that the added water and starch significantly affected the physical proparties of the meatballs.3) The physical properties of the meatball samples could be evaluated by regression analysis.4) The texture of the meatballs was affected by the destruction degree of starch granule in each structure.

View full abstract

We made a survey with some age groups of women on the preference of seven-colored agar-agar jellies in terms of effective color combinaton. As the results, clear differences among age groups in their preference were recognized. Girls of 6 years' old, women of 20 years' old and 40-60 years' old preferred mainly red, white and green, respectively, as a dominant color and also preferred the multi-color combination with these dominant colors. While the color combination with white was widely preferred by every age groups, this combination with black was not accepted by any age groups as an effective color combination.

View full abstract

Lipid changes during storage of domestic walnuts (shelled and unshelled) and peanuts were checked and as the storage conditions, followings were selected, temperatufe: 5 and 37°C, relative humidity (RH); 0,48 and 83%. Results were as follows: 1) High humidity storage was not suitable for the storage of these nuts and after 2 or 3weeks' storage, the rancid odeur and also the growth of fungi were recognized and the rate of rancidity of the low RH storage was greated than this of the medium RH one.2) When the storage temperature was low (5°C), the oxidation of Iipids was controlled to some extent.3) As to the effect of shell, the oxidation of lipids in shelled nuts was a little less as compared with this in unshelled ones.

View full abstract

The purpose of this study was to examine the menu contents of daily dishes among Japanese collegiate students. A survey was conducted for 69 collegiate students (54 students who live with their families and 15 who live in lodging houses). The results, as compared with the recommended menu in the cookery books, indicated that a majority of people did not have main dishes for breakfast. About a half of people had both main and subsidiary dishes for supper. The average materials used for cooking the supper were 3.0 kinds in main dishes and 2.1 kinds in subsidiary dishes. These figures were less than those of the menu recommened in the cookery books. The cooking methods for the protein food were nearly the same as those shown in the cookery books. Those included boiling, baking, panfrying, and frying. The subsidiary dishes were usually cooked in different manners compared to the main dishes.

View full abstract