The contents of dietary fiber (DF : cellulose, hemicellulose, lignin and pectin) in sweet potatoes (SP) of 15 varieties were determined. Analyses were carried out by the method of Southgate with some modification made by Mori et al., Van Soest and m-hydroxydiphenyl method, respectively. t-test was applied to know whether there was any difference in DF contens among various SP; improved and YEN (D. E. Yen collection introduced from New Zealand) races, different flesh colors of tuberous roots, production place and harvest years.
1) Contents of DF of the SP in 1981. year were as follows : cellulose, 2. 28±0. 87 %; hemicellulose, 1. 11±0. 67 %; lignin, 0. 04±0. 11 %; pectin, 0. 92±0. 64 %; crude starch, 69. 2±10.2%; crude fiber (CF), 2.64±0.43%; total DF/CF, 1.84±0.84%; respectively (mean±S. D., on dry matter basis).
2) Contents of cellulose, hemicellulose, lignin and total DF (total contents of cellulose, hemicellulose, lignin and pectin) were significantly lower in the leading cultivation races of Japan than in the YEN races.
3) There were significant differences in the DF contents among SP with various flesh colors of tuberous roots : in pectin content, white yellow flesh< red purple one; in cellulose and hemicellulose, white yellow flesh < orange one; in hemicellulose contents, red purple < orange one.
4) Cellulose, hemicellulose and pectin contents were significantly higher in the SP of the leading cultivation races of Japan in harvest year of 1982 than in ones of 1981.
5) Hemicellulose contents were significantly higher in the SP of the leading cultivation races of Japan of Chiba cultivated fields than in ones of Gunma. ADF-lignin contents were significantly higher in SP from Gunma cultivated fields than ones from Chiba.
6) The DF contents were negatively correlated with the starch contents in the SP of 1981 and 1982.

View full abstract

Baked products with egg and sugar have a pleasant sweet flavor. The components of egg contributing to the sweet aroma were investigated.
Egg was divided into yolk and egg white, and the yolk was fractionated into seven fractions by solvent extraction. Two of these fractions were further fractionated by silica gel column chromatography. The components of these fractions were detected on thin layer silica gel plate by spraying several specific reagents. Five of these fractions, arginin and D-glucose were proposed to fourteen roasting tests. Head space volatiles of these tests were analyzed by gas chromatography, and the aroma concentrates from three of these tests were analyzed by gas chromatography-mass spectrometry (GC-MS).
As the results, twenty eight compounds were identified from three aroma concentrates by GC-MS analysis, and 2, 5-dimethyl-4-hydroxy-3 (2H) -furanone, cyclotene and 2, 5-dimethyl pyrazine contributed to sweet and nutty aroma. To produce a pleasant sweet aroma, yolk protein fraction and yolk phospholipid fraction were effective. Replacement of the protein fraction by arginin and replacement of the phospholipid fraction by yolk phosphatidyl choline fraction did not bring the good results to producing a sweet aroma. Simple lipid fraction of yolk promoted the pyrolysis and shortened the reaction time.

View full abstract

Effects of decreasing gluten yields from flours on the expansion of sponge cake batters were investigated. For this purpose, three kinds of flours were prepared : i. e., (1) mixture of flour and wheat starch, (2) wet-heated flour and (3) defatted flour. The results were as follows :
1) The more wheat starch contained, the less the specific gravity and viscosity of the batter were. Expansion and shrinkage of the batter during baking were much influenced by the wheat starch contents in the batter.
2) The specific gravity of the batter decreased and the cake volume increased, because the gluten yield from the wet-heated flour decreased.
3) No change was observed in the specific gravity of the batter, because the gluten yield from the defatted flour decreased slightly. But the degree of expansion and baking shrinkage of the batter were extremely high, and the cake volume was very small.

View full abstract

Investigation was done to find conditions desirable for processing rusks from steamed spongecakes made of rice flour using a high speed gas range. Rusks thus prepared were preserved in cans, polyethylene container and the like at the room temperature of 20± 3°C for 90 days, during which period studies were carried out on the changes in properties and taste of the rusk as well as fat oxidation during preservation.
The condition desirable for preparing rusks was baking in the high-speed gas range at 125°C for 20 min. Products so prepared were evaluated to be of high quality, so that the condition was also optimal. A significant correlation was observed between physial properties and moisture content of the products.
Product with 50 % soybean meal added was superior in solidity, color, and flavor to that with 100 % rice flour, and showed a degree of gelatinization of more than 80 % even after 90 days of preservation and a very little inter-diurnal changes in fat AV, PoV, and CoV.

View full abstract

The studies on effects of thermal treatments on physical properties of the cellulosic fibers were continued to investigate effects of water on the physical properties of thermally treated cellulosic samples described in Part 1, since the participation of water can not be ignored.
Investigations were successively carried out by observing tensile strength, elongation and swelling volume of the cellulosic samples thermally treated and followed by conditioning at 98 % RH to compare with those conditioned at 65% RH for an overall observation of combined effects of heat and water on tensile strength and elongation of cellulosic fibers.
In higher humidities, thermally treated cotton showed a remarkable increase in tensile strength as well as in elongation because of a synergic effect of hydrogen bonds newly formed in the amorphous region by the thermal treatment and water molecules absorbed also in the amorphous region resulting in the formation of high order structure of cotton fiber.
While in the case of viscose rayon, the water molecule gives a decrease in tensile strength but the thermal treatment contributes to increase in tensile strength to some extent through reduction of water content brought about by hydrogen bonds formed by the thermal treatment and left unbroken even after conditioning in any high humidity.
In lower humidities on the other hand, contribution to increase in tensile strength is dominated by hydrogen bonds newly formed by heating, therefore, viscose rayon showed a considerable increase in tensile strength only if the water content is kept low, while cotton showed a reduction of increase in tensile strength without an aid of water.
Furthermore, polynosic showed an intermediate behavior between cotton and viscose rayon in addition to similarities to both cotton and viscose rayon, but a typical behavior of polynosic is a markedly large reduction of tensile strength observed at 200°C and higher probably because of thermal and chemical degradations of the fiber.
In most cases, elongation showed a correlation with tensile strength.

View full abstract

Repeating loading is presumed to be one of the cause of seam damages.
In this study, the decrease in seam strength after repeated loading was investigated for Kimono cloths sewed with Naminui stitch (JIS L 0120-1984; 209).
It was found that the degree of damages varied with the kind of cloth and stitch length. Especially in the case of wool cloth with high strain recovery, heavier damages were observed for lower stitch densities.
Loading perpendicular to seam caused seam grinning. When the fabrics has high elastic recovery, the seam grinning disappear by unloading. This behavior was connected with the decrease in seam strength.
It was concluded that sewing threads were mainly damaged by the friction between threads and fabrics during repeating loading due to high elastic recovery of wool fabrics.

View full abstract

It is a traditional Japanese custom for parents togive their daughters Kimonos at the time of their wedding to be used throughout their married life.
We conducted a research study into the intentions for this custom from the mothers' point of view, by the following method.
The Fishbein method (concerning social behavior), that is, an intention to perform behavior = (their attitudes against social behavior), _weight1 (individual bias) _weight2 was used.
The samples consisted of 424 mothers whose daughters were junior college students, living in Aichi and Gifu Prefectures. In this area, it iscustomary for brides to display their Kimonos to their relations, friends and neighbors, in what is called “Isho-mise.” Therefore, the content of this report has three major points : (1) the customs concerning Kimono wear, (2) the number of Kimonos prepared by mothers for their daughters' married life, and (3) the displaying of the Kimonos.
The results are as follows :
1) Customs concerning Kimono wear : Strong influences of individual bias caused this behavioral intention. As a result, half of those studiedsupported the tradition, while the other half supported reform.
2) Preparation of Kimonos for married life : Strong influence of their attitudes against their society caused this intentional individual behavior. As a result, most mothers wanted to be moderate, what we call, “Hitonami” (ordinary).
3) Displaying of Kimonos : Mothers' attitudes against individualism is equally influenced by their own individual bias and the societal norms ofAichi and Gifu Prefectures, resulting in a compound behavior. As a result, the majority do not wish to display their Kimonos.

View full abstract

[in Japanese]

View full abstract