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Volume 58, Issue 8
Displaying 1-5 of 5 articles from this issue
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Papers
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Attitudes toward Sweetness and Inclination to Eating DisordersYoshiko KATOU2007 Volume 58 Issue 8 Pages 453-461
Published: 2007
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSThis study investigated the relationship among the drive for thinness, stress, and attitude towards sweets. It was clear that the drive for thinness is related to stress, and it has been reported that sweets induce a comfortable feeling. Although a previous study had recognized the drive for thinness as explaining a positive attitude towards sweets, the drive for thinness did not seem to directly explain this positive attitude. Rather, the stress induced by the drive for thinness did seem to explain the positive attitude towards sweets. A questionnaire survey was conducted on 258 university students (74 males and 184 females). The results indicated that the drive for thinness only explained a positive attitude towards sweets with the female subjects. A second questionnaire survey was then conducted on the 184 female university students. The results demonstrated that the drive for thinness itself did not lead to a positive attitude towards sweets, but that the combination of stress and the drive for thinness did lead to this positive attitude towards sweets.View full abstractDownload PDF (318K) -
Akina KOBAYASHI, Panthitra PHROMRAKSA, Miyuki KATOH, Masayo IKEDA, Chi ...2007 Volume 58 Issue 8 Pages 463-470
Published: 2007
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSThe component of Thai fermented rice noodles (Kha Nhom Jeen), and relations of the microorganisms present in the noodle-making the process were investigated, and we attempted to improve the process. Microorganisms including Bacillus, yeast, fungus, and lactobacilli were present during the processing of fermented rice noodles. In the traditional processing of fermented rice noodles, protein and free amino acids are flushed out in hot water, and the amounts of these components in the product (Kha Nhom Jeen) are decreased. However, we found that the rice allergenic protein in the noodles were hypoallergenized during processing. With improvements in the processing of the noodles, the loss of protein and free amino acids can be prevented. The improved fermented rice noodles contain large amounts of functional components such as γ-aminobutyric acid and branched chains amino acids, were hypoallergenized the same as with the conventional Kha Nhom Jeen.View full abstractDownload PDF (1480K) -
Emiko SATO, Masahide WATANABE, Sakie NODA, Katsuyoshi NISHINARI2007 Volume 58 Issue 8 Pages 471-483
Published: 2007
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSThe effect of the roasting conditions of sesame seeds on the mechanical properties of gomatofu was investigated. Gomatofu was prepared with Muki (hull-less) and Arai (white and black, with hull) seeds (unroasted and roasted at 160, 170, 180, 190 and 200°C) in an electric oven for 15 min. Surface structures and vertical sections of Arai and Muki seeds were observed by SEM. The fracture stress and strain for gomatofu were the smallest when the seeds were roasted at 170°C, and were the highest when the seeds were roasted at 190°C ( ρ<0.01). The average particle size in the sesame milk of seeds roasted at 170°C (21.5-40.4μm) were smaller than that at 190°C (86.4-110.3μm). Thus, it was considered that the particle size of gomatofu which is prepared with seeds roasted at 190°C became smaller (2.0-6.0μm) by mixing during preparing of gomatofu. The mouthfeel of gomatofu prepared with seeds roasted at 190°C was not smooth, as they had a slight bitterness or “Zaratuki.” In terms of the total acceptance by Kramer's test, gomatofu made from Muki ( ρ<0.01) and Arai ( ρ<0.05) was determined to have best palatability when the seeds were roasted at 170°C.View full abstractDownload PDF (6006K) -
Toshio MORI, Mayumi ASANOMI, Masako NOGUCHI, Aiko SUGIURA, Nobuyuki KU ...2007 Volume 58 Issue 8 Pages 485-490
Published: 2007
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSThe colored shadow phenomenon of polka-dotted patterns is investigated by applying image analysis. The purpose of our study is to evaluate how the achromatic color of polka-dots is perceived as having a slightly yellow hue which is the complementary color of blue when placed in a blue background. RGB images are converted to lightness (L*) images. Each pixel of L* image is assigned a gray-level value from 0 for black to 255 for white. The co-occurrence contrast (CON) is calculated for L* images. CON as a parameter for lightness contrast effect increases with the increase of the difference of lightness between the polka-dotted pattern (the test field) and the background (the inducing field), regardless of whether the lightness of the figure becomes higher or lower than that of the background. The degree of colored shadow of 30 kinds of polka-dotted patterns is evaluated by sensory evaluation, according to the rating-scale method, and the relation between their sensory-evaluation values and CON is examined. It is concluded that the colored shadow of polka-dotted patterns is enhanced with the decrease of the lightness contrast effect.View full abstractDownload PDF (344K)
Report
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Teruyo MOCHIZUKI, Masataka ISHINAGA2007 Volume 58 Issue 8 Pages 491-495
Published: 2007
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSFlavonoids contained in 70 therapeutic diets served in five hospitals within Hiroshima Prefecture were surveyed to obtain measured amounts (for 28 diabetics, 14 cardiac hypertensives, 14 liver/pancreas/gallbladder diseases, and 14 hyperlipidemics) using high-performance liquid chromatography. Content determination for flavonoids and isoflavones in one day's therapeutic diets indicated 57.3±48.8 mg and 14.1±8.7 mg for diabetics, 36.9±25.0 mg and 11.4±12.7 mg for cardiac hypertensives, 51.4±40.8 mg and 15.8±9.6 mg for liver/pancreas/gallbladder diseases, and, 44.4±44.4 mg and 12.2±10.0 mg for hyperlipidemics, respectively. No significant differences were shown between the kinds of therapeutic diets. Myricetin, daidzein, glycitein, quercetin, luteolin, naringenin, genistein, hesperetin, apigenin, and kaempferol were detected in every therapeutic diets. Incidentally, every therapeutic diets contained a high proportion of hesperetin derived from citrus fruits.View full abstractDownload PDF (200K)
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