Sponge cake batters were prepared with equal amounts of whole eggs, sugar and wheat flour, or wheat starch, tapioca starch. Cakes made from tapioca starch had a prominent shape, which showed caved-in in the center. In the oven, they showed remarkable expansion at the biginning but considerable shrinkage at the later stage of baking and further shrinkage took place out of the oven. The uneven distribution of tapioca starch particles in the batter which was brought about by the greater sedimentation velocity of tapioca starch particles was presumed to cause these remarkably expansion and shrinking.
Data of the amylogragh measurement of tapioca starch batter showed easy gelatinization at lower temperature, and higher viscosity at the maximum point and larger breakdown during further mixing.
It seemed that the shrinkage after the expansion of tapioca starch batter may be caused by the properties ot membrane of air cell in the batter which was adhesive and hard to set in.

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Koikoku is a traditional dish of carp steak with bones and scales cooked in miso soup. Sake, alcoholic beverage, is usually added to Koikoku soup unlike other various miso soup. Experiments were conducted to examine the effects of added Sake on the texture of Koikoku during cooking by chemical analysis, physical tests and sensory evaluation tests. Instrumental tests revealed that the hardness of carp meat increased gradually during ooking for ten hours, while that of bones and scales decreased. Similar changes in hardness were also detected by the sensory tests. When Sake was added to the cooking soup, the hardness of carp meat and fragility of its scales were more clearly increased in the sensory tests and instrumental tests. Moreover, sensory tests sugessted the superiority in palatability for Koikoku with added Sake than without Sake. The elution of proteins and amino acids from scales and bones was recognized during cooking, accordingly the softening of scales and bones was assumed to be relation to the elution of the organic compounds.

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Quality changes in vacuum-packaged Japanese radish during cooking were studied in relation to the difference of cooking temperatures (65,70,80 or 100°C) and the degree of vacuum (30 or 100Torr) in packaging. The cooking of Japanese radish packaged under reduced and normal pressures and the non-packaged cooking were used as cooking methods.
Japanese radish was softened in the cooking at 70°C or higher temperatures, but not completely softened at 65°C. Japanese radish cooked at 100°C or 80°C showed no changes in surface colour. However, at 70°C, browning occurred in the cooking of Japanese radish packaged under normal and 100 Torr pressures, but not 30 Torr pressure and in the non-packaged cooking.
There were no apparent differences observed in the hardness of Japanese radish and the degree of vacuum during cooking at 70 or 80°C. However Japanese radish remained hard with lowering of the degree of vacuum and hardest under the normal pressure at 100°C.
The content of total ascorbic acid in Japanese radish showed no difference with the change of vacuum at 100°C. On the other hand, in the cooking at the temperature below 100°C, the content of Japanese radish packaged at 30 Torr showed a higher content of ascorbic acid than that of the usual cooking. The higher the degree of vacuum was, the lower dehydroascorbic acid content became at 100°C.
There were no considerable differences between sugar content and the degree of vacuum in the cooking of packaged Japanese radish. However, the sugar content of the usual cooking was lower as compared with that of the cooking of packaged Japanese radish at all the temperatures.
These results described here indicate that the cooking at 80°C or higher temperatures and under reduced pressures is better for keeping quality of Japanese radish.

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A collaborative study was designed to examine the applicability of an organoleptic test which determines the limit for using frying oil. We first examined the relationship between deterioration of frying oil and its flavor by using flavor scores 5,4,3,2 and 1 (flavor score 5 was defined as fresh oil; flavor score 1 as the most deteriorated oil). Flavor score 3 was defined as the frying oil's rancid point (heavy flavor reversion, slighty rancid and buttery). To determine the heating time for the oil to reach flavor score 3, potatoes were successively fried every 4 hours in soybean oil at 180°C for 4 minutes. Anisidine and carbonyl values of the frying oil with flavor score 3 were also measured. This experiment was carried out 11 different laboratories, and the data varied: the shortest and longest times for the oil to reach flavor score 3 were 16 and 50 hours, respectively.
To minimize this difference in time, soybean oils with different stages of thermal oxidation were prepared flavor scores 5 to 1; and all the researchers decided upon the standard flavor of those oils. After standarization, the second experiment was carried out in the same manner as that of the first experiment. The data were relatively consistent: the shortest and longest times for the oil to reach flavor score 3 were 16 and 22.5 hours, respectively, and the average time was 19.5 hours. Frying oil with flavor score 3 had anisidine and carbonyl values of 150 and 13.7, respectively.
These results suggest the possibility that this organoleptic test can be used to determine the limit for using frying oil. This test may help us to get fried foods with good flavor.

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In order to examine the role of inosine 5'-monophosphate (IMP) in fish muscle on taste, changes in taste quality and ATP-related compounds and free amino acids levels during ice storage were compared between cod Gadus macrocephalus and yellowtail Seriola qztinqueradiata. In cod muscle taste attributes such as umami, thickness and overall decreased rapidly as early as one day after the beginning of ice storage. No change in intensity of these flavor attributes was observed even after 8 days in yellowtail muscle. Free amino acids in cod as well as in yellowtail changed little in content throughout the storage period (0-4 days for cod and 0-8 days for yellowtail). On the other hand, IMP level decreased very rapidly in cod muscle but slowly in yellowtail muscle. It was concluded that the quick decrease in taste of cod muscle resulted from the rapid fall of IMP level during ice storage.

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The purpose of this study is to make the sensory attribute clear by image test and sensory evaluaiont of various vegetables.
The results are as follows:
1) The subjects of the image test consisted of 90 students, i. e.,30 males and 60 females. In the answers to the question on the cooking, many vegetables were imagined in combination of meats or other vegetables. Vitamin showed the highest rating in the image on health and nutrition, followed by dietary fiber, low energy and mineral in order. The changes in the preference attribute by boiling were observed on texture, flavour and taste. When the hedonic scale for each vagetable was classified into three groups of like, neither like nor dislike, and dislike, almost subjects answered “like” for each vegetable.
2) As a result of the evaluation of 13 the items by color, flavour, texture and taste according to the semantic differential methad, boiled vegetables were given higher rating than fresh vegetables for softness. After a factor analysis for fresh vegetables, it was determined that the first factor was taste, the second factor was color and the third factor was texture. From a factor analysis for boiled vegetable, it was found that the first factor was texture, the second factor was flavour and the third factor was color.

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The effects of whole wheat flour on the rheological properties of dough, gassing power of yeast S. cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0,25,50,75 and 100%. Water absorption in the farinography increased linearly from 62.5% in 100% bread making flour and 77.5% in 100% whole wheat flour. In the texturometry, the doughs prepared with constant moisture content of 60% were higher in hardness and lower in cohesiveness with the increase of blending ratio of whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. Whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level, but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters.
Sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable.

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Non-slippery chopsticks were invented to smoothly handle slippery food. They are said to hold food firmly, because their tips are painted so as to make a wavy concavo-convex shape on the surface. Non-slippery chopsticks are now on the market and used more widely than ordinary ones. However, few scientific studies have been made about their usability and hygiene.
In this experiment, we compared non-slippery chopsticks with ordinary chopsticks to find out how effective and sanitary the non-slippery chopsticks are. Our findings are as follows:
(1) In terms of appearance, the non-slippery chopsticks were inferior to the ordinary ones, since they looked dirtier because of the pigments on the tip.
(2) The refuse was more easily attached to the non-slippery chopsticks during and after the experiment.
(3) The non-slippery chopsticks made our subjects feel uncomfortable when touched their tounge, mouth, or teeth.
(4) The non-slippery chopsticks were more effective than the ordinary ones when used to pick up, carry (up and down and side by side), collect, and handle boiled eggs and beans. However, they were less effective when used to hold eggs while swinging and to cut them off.
In sum, the non-slippery chopsticks were effective to handle konnyaku, boiled eggs, and boiled beans, but not to deal with rice.
(5) After washing the used chopsticks, we kept their tips in the agar to observe the growth of bacteria.
After washing the chopsticks with detergent and then cleaning them with running water, we observed growing bacteria on the non-slippery chopsticks but not on the ordinary ones. It is necessary therefore to wash non-slippery chopsticks twice as carefully as we wash ordinary ones.

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