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Volume 33, Issue 6
Displaying 1-8 of 8 articles from this issue
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Formation of Starch-Fatty Acid Methyl Ester ComplexesAtsuko HIGO, Michio SHIMAZAKI, Shun NOGUCHI1982 Volume 33 Issue 6 Pages 297-303
Published: June 20, 1982
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSLipid extractability of the model bread systems irradiated with microwave was lower as compared with that of the systems heated in the electric heater. To investigate the phenomena of the lowering of lipid extractability during both irradiation and heating, mixtures of fatty acid methyl esters were used instead of glycerides.
Microwave irradiation was different from conductive heating in the following points :
1. In the residue extracted with petroleum ether, there were more of fatty acid methyl ester of the higher saturation.
2. The degree of oxidation for lipid was kept pretty low.
3. Values of iodine coloration (absorbance at 660 nm) of starch contained in the system were markedly lowered, and wave length of the maximum absorbance shifted toward blue.
The results suggested that the microwave-irradiation brings about the increase of complex formation between starch chains in helix and the lipids.View full abstractDownload PDF (1164K) -
Cooking of Bulky Mayonnaise Sauce and Changes in Oil and Fat PropertiesTomoko KIMURA, Yasuko OGAWA1982 Volume 33 Issue 6 Pages 304-312
Published: June 20, 1982
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSFor the use of students in mass cooking classes for group lunches, preparation of bulky amounts of mayonnaise sauce by means of ultrasonic wave irradiation was planned and its hardness, viscosity, temperature, and stability were compared with those of the sauce traditionally prepared by way of electric mixing. At the same time, sensory test was carried out and their results were discussed. In cases where bulky mayonnaise sauce was prepared, the traditional electric mixing method sometimes failed in the emulsification if enough attention was not paid to the way of adding oils and fats. However, ultrasonic wave irradiation method was simple in this point. The emulsification was extremely stable and delicious sauce which was soft and agreeable to the taste was made. Very small changes were observed with passage of time in the values of POV, TBA, and AV of oils and fats of the mayonnaise sauce prepared by ultrasonic wave irradiation method and bought at the market.View full abstractDownload PDF (1486K) -
Yoshiko WADA, Taeko KURAGANO, Miyuki HASEGAWA1982 Volume 33 Issue 6 Pages 313-320
Published: June 20, 1982
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe effect of ingredient ratio of butter (60-30 g), sugar (55-25 g) and egg (45-15 g) on shortness of cookies was studied.
Scheffe's simplex lattice design for three component systems was used for the experiment. Flour was prepared at the concentrations of 40, 45 and 50 %. The shortness of cookies was studied in relation to the four parameters, i.e., the breaking strength by Shortmeter, the hardness and the brittleness by Rheolometer and the water absorption rate.
A correlation was found among the breaking strength, the hardness and the brittleness. Butter seemed to have better effect on the shortness. Samples with the highest level of both sugar and egg showed greater increase of the breaking strength, the hardness and the brittleness. The water absorption rate of egg sample was the lowest, while that of sugar samples was the highest.
The quadratic and cubic equations for the parameters of the breaking strength, the hardness and the brittleness were obtained respectively to predict the relation between the ingredient ratio and these parameters. The characteristics of these models were shown as estimated curves in a graph.View full abstractDownload PDF (1166K) -
Kaoru TACHIYASHIKI, Chong Soon LEE, Yoshiko TERAMOTO1982 Volume 33 Issue 6 Pages 321-325
Published: June 20, 1982
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe characteristics of pasting and gelation of acorn starch was studied with a view to elucidate the cooking quality of the starch. The comparison of the results with those of other starches (mung bean, arrowroot, and chestnut) gave the following findings :
1. Starch granules of acorn and chestnut swelled gradually with heating, and those of mung bean and arrowroot swelled rapidly.
2. The profile of the amylogram of acorn starch was somewhat similar to that of chestnut except for the set-back curves. The set-back curves of amylograms showed that the viscosity of the chestnut starch paste decreased with time while those of others increased.
3. Iodine affinity of a starch was in the order, mung bean>acorn>chestnut>arrowroot.
4. In textural measurements of starch gels, mung bean has the largest values of hardness and gumminess. Acorn has the second largest values.
5. Sensory tests showed no significant difference between mung bean starch gel and acorn starch gel with respect to preference.View full abstractDownload PDF (1742K) -
Ikuko EZAWA, Sono SUGAWARA, Kamejiro YAMASHITA1982 Volume 33 Issue 6 Pages 326-328
Published: June 20, 1982
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSPresent study examined the effect of dietary fiber (Bagasse) on the bone metabolism of diabetic rat.
Wistar strain male rats weighing about 200 g were intravenously injected streptozotocin to become diabetic. Rats were fed on the control diet (no fiber) or the fiber diet (10% fiber) contained 0.47% calcium and 0.44% phosphorus for 50 days.
The results were as follows :
1) Weight gain was significantly great in the rats of the fiber group comparing with the control group.
2) There was no difference in the serum glucose, calcium, phosphorus and protein levels between two groups.
3) The calcium content and the ratio of calcium and phosphorus of femur were significantly improved by the fiber diet.
These results suggest that the dietary fiber is effective for food efficiency and bone calcification in the diabetic rat.View full abstractDownload PDF (530K) -
The Viscosity of Dioscoreas (Yama-no-Imo) from Different Producing DistrictsKitsu TATSUKI1982 Volume 33 Issue 6 Pages 329-336
Published: June 20, 1982
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSRheological properties of the samples of forma Tsukune (spherical Tsukune-imo which is one of cultivors belonging to Yama-no-imo) obtained from nine districts were measured by a rotational concentric cylinder viscometer at 30°C, 20°C and 15°C. The samples were prepared by both the mixer treatment method (MTM) and the grater treatment method (GTM).
Every sample showed pseudo-plastic property having a yield value and was approximately represented by the power-law equation :τ=μDn and ηa=μDn-1. An apparent viscosity μ and power n of GTM samples were respectively higher than those of MTM samples, and the former showed remarkable Weissenberg effect. The four rheological factors, μ' (ηa at D=1), n, τc (Casson yield value) and U (apparent activation energy) were compared among nine sorts of samples.View full abstractDownload PDF (1231K) -
The Relationship between the Tensile Strain of Biaxially Elongated Stocking Fabric and the Velocity of Run PropagationKazuko TOYOMA, Motoko KATO, Michikazu TANAKA1982 Volume 33 Issue 6 Pages 337-345
Published: June 20, 1982
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn previous papers, we studied the velocity and distance of run propagation in various stocking fabrics, and the snagging force to run.
In the present paper, we studied the relationship between the tensile strain of biaxially elongated stocking fabric and the velocity of run propagation.
The resultant strain caused by the maximum longitudinal and lateral strains which could be given to each stocking fabric was largest in the multi-type, smallest in the para-run and non-run, and medium in the pitch non-run stockings. According to the results of experiments using a stroboscopic flash, the run velocities propagated across the stocking fabrics mentioned above were of the same order of magnitude as the strain.View full abstractDownload PDF (2641K) -
Yumi WATABE, Mitsuru KAKIMOTO1982 Volume 33 Issue 6 Pages 346-350
Published: June 20, 1982
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSThe Y-G Personality Inventory, the taste examination and the food preference test were given to seventy 10- to 12-year-old girls. The ratio of correct answers on sweetness, sourness, saltiness and bitter taste was sought among five groups based on the Y-G Personality Inventory.
As a result, the low ratio of accuracy on detecting sourness and bitter taste was seen among the emotionally unstable group. And also, the group of emotionally stable and aggressive girls showed. superiority on bitter taste at the 5 % level of significance in comparison with the group of emotionally unstable and passive ones.
The characteristic factors of the significant difference between the group which detected the bitter taste correctly on the taste examination and the others which did not, were inferiority feelings, social extraversion, activeness and domination.
According to the result of the food preference test, there was the tendency that the group who gave correct answers on sourness showed higher preference over fruits and sweets than those who did not, and the group who detected correctly on bitter taste liked more meats, vegetables, and salty and sour foods than those who made incorrect answers.View full abstractDownload PDF (1052K)
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