We evaluated the characteristic of nagaimo (Chinese yam) starch produced in Abashiri Okhotsk. The result of characterization showed that a nagaimo starch grain had a smooth, spherical shape like a potato starch grain. The average diameter of the nagaimo starch grain was 22.7μm, somewhat smaller than that of potato starch grain (24.1μm). The gelatinization start temperature for the nagaimo starch was 72.5℃, lower than that for potato and tapioca starch (69.4℃ and 70.9℃, respectively). The viscosity of the nagaimo starch increased to only half of that of the potato starch, even after swelling by the addition of water and heat. The tendency of the nagaimo starch grain toward breakdown was second highest next to that of the potato starch grain, and the tendency toward aging (set back) was second highest next to the tapioca starch. Bolo cookies made from the nagaimo starch had moderate hardness and good solubility in the mouth. This finding suggests that the nagaimo starch would be a prospective raw material for bolo production.

　The formation process of tartar in purees produced from five varieties of grape, 'Delaware', 'Neomuscat', 'Kyoho', 'Koshu' and 'Muscat Bailley A' (MBA), was investigated during storage at 5℃ and 20℃. The tartar was measured by isolating water insoluble tartar (WIT) and alcohol insoluble tartar (AIT) from the purees. Tartar was formed in all samples, but with large differences in amount, depending on variety. 'Koshu' provided the greatest amounts, while MBA provided the least. The amount and rate of formation of tartar were higher at 5℃ than at 20℃. The amount and rate at 20℃ were lower than those at 5℃, remarkably in 'Delaware' and 'MBA'. The measurement of WIT and AIT was effective in prediction of tartar formation, and could be used as an index of tartar stability. The crystal structure observed by stereomicroscope was quite clear, indicating that crystallization occurred quickly.

　It is known that the content of niacin, pantothenic acid, and biotin in pilsner-style beers is higher than in other alcoholic beverages. However, there have been few observations on the content of water-soluble vitamins in other styles of beers. We measured the contents of niacin, pantothenic acid, and biotin in 89 kinds of beers to evaluate their nutritional ability. We observed significant differences in the water-soluble vitamin content of these various beers. The average niacin content of pilsner-style beers produced by major brewers and craft beers produced by microbreweries was 7.63mg/ℓ and 12.06mg/ℓ, respectively (p＜0.01). The niacin content was higher in IPAs, barley wines, and imperial stouts than in the other beer-styles (p＜0.01). The average value of pantothenic acid content in pilsner-style beers produced by major brewers and craft beers produced by microbreweries was 0.84mg/ℓ and 1.30mg/ℓ, respectively (p＜0.01). Weizenbiers, IPAs, and barley wines showed higher pantothenic acid content than the other beer-styles (p＜0.01). The average value of biotin content in IPAs, barley wines, and imperial stouts was significantly higher than that in pilsner-style beers produced by major brewers (p＜0.01). These results suggest that craft beers can serve as an ancillary source of vitamins.