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Volume 36, Issue 2
Displaying 1-12 of 12 articles from this issue
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Hiroko OOI, Kazuko TSURUBUCHI, Tomi KOBAYASHI, Naohiro HOSAKA, Yoshiko ...1985 Volume 36 Issue 2 Pages 81-86
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe consistency, color and taste of caramel sauces obtained by heating sugar up 190-230°C at 10°C intervals at the high, medium and low heat, were examined with the change of temperature.
The results were as follows :
1) At the low heat, the caramel reaction was slow, while the coloration of caramel sauce occurred at the lower temperature than that at the high heat.
2) The consistency of caramel sauce suitable for custard pudding was possessed when the weight ratio of the caramel sauce to the sugar was 1.10-1.15 times.
3) It was shown from a sensory test that, in the cases of the high, medium and low heat, the caramel sauces heated up to 210-230, 220 and 210°C, respectively were preferred in respect of the color and taste.View full abstractDownload PDF (3969K) -
The Relationship between the Breaking Properties under Compression with Sine Movement and Sensory EvaluationYoshiko WADA, Taeko KURAGANO, Miyuki TAKIMOTO1985 Volume 36 Issue 2 Pages 87-92
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe breaking properties of cookies were investigated under the compression with sine movement which will simulate the chewing movement in mouth. The breaking parameters obtained were regarded as appearance. Statistical consideration was made for obtaining correlations among the breaking parameters under the compression at a constant speed, the sensory evaluations on the shortness and hardness and these breaking ones obtained.
The results obtained can be summarized, as follows :
1) The compressive breaking properties under sine movement showed the same tendency to the compressive breaking ones under a constant speed.
2) Regression equations could be obtained between the shortness scores and the logarithms of rupture energy, and between the hardness scores and the logarithms of rupture stress.View full abstractDownload PDF (792K) -
Kitsu TATSUKI, Kazue TSUKANAKA1985 Volume 36 Issue 2 Pages 93-101
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSRheological properties of the skins of bean-jam buns using three species of Dioscorea opposita Thunb. (Yamano-imo) were studied.
Five kinds of sample were tested, which were A (Naga-imo), B (Icho-imo), C (Tsukune-imo (Yamato-imo)), D (Tsukune-imo (goods on the market produced in Shizuoka Prefecture)) and E (the same as D). Sample E was made by a confectionery and regarded as a control.
Sample C showed the highest hardness and A the lowest. Sample A had the highest adhesiveness and others the same. After stored 108 hr at 10 t, sample A increased hardness and lost adhesiveness, thus the ability of storage of sample A was the worst.
On puffiness ratio, sample D was the highest, and followed C, B and A, which coincided with the order of the magnitude of viscosity of their grated juices.
Sensory evaluation was carried out by the ranking procedures. As a result of analysis by means of Kramer's test and Student's t-test, puffiness and taste of sample D, hardness of B and softness of A were significant (p<0.05), respectively.View full abstractDownload PDF (1429K) -
Fundamental Experiment of Multi-Biting TestShojiro TSUJI1985 Volume 36 Issue 2 Pages 102-106
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSQualities and processing properties of wheat flour and characteristics of batter of the flour were studied by a multi-biting test using the Tensipresser.
Multi-biting profiles of the batter gave the special keynote of each flour according to the amount and quality of wheat gluten. Effect of the additives such as salt or ascorbic acid on the biting profile of the batter were different depending upon each flour properties.
Multi-biting profile of the batter in 1/100 N acetic acid solution were most useful for estimating the flour qualities and the processing properties of wheat flour.View full abstractDownload PDF (2493K) -
Mika AOKI, Nobuko TUZIHARA1985 Volume 36 Issue 2 Pages 107-113
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe present experiments were designed to find the preventing effects of Hatomugi against hyperlipemia in three strains of male rats, Sprague-Dawley (SD), spontaneous hypertension (SHR) and Wistar Kyoto (WKy), which were fed cholesterol-rich (0.5%) diet. Each strain was divided into 3 groups, 67 % polished rice (A group as control), 67 % semipolished Hatomugi (B group) and polished rice plus 3.9 % dietary fiber of Hatomugi (C group). Animals of these nine groups were fed from 5th until 7th week after birth. The following results were obtained.
1) The body weight was not significantly changed between the A, B, C groups of SD and WKy but that in SHR C was lower than A group. Adipose tissues weight in C group of WKy were reduced compared with A group.
2) Serum total cholesterol level and arteriosclerotic index (AI) in B group, triglyceride in B and C groups of each strain decreased, whereas HDL-cholesterol increased in B and C groups of SHR and WKy, α-LP/ (β-LP+preβ-LP) was higher in B and C groups than A group of SHR.
3) Liver total lipid and cholesterol level in B and C groups of each strain decreased, especially in SHR. Apparent absorption ratio of cholesterol tended to be : reduced in B groups of each strain.View full abstractDownload PDF (1242K) -
Sachiko MORIUCHI, Yoshiko YOKOYAMA, Chiharu TSUTSUMI1985 Volume 36 Issue 2 Pages 114-120
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSEffects of estrogen on bone γ-carboxyglutamic acid-containing protein (BGP) levels in bone and serum were studied in ovariectomized and sham-operated rats. Two or five months after the operation, ovariectomized and sham-operated groups started to receive the intradermal injections of estrogen (50 μg/kg) 3 times a week for a month, which respective control groups received ethanol as a vehicle. Ovariectomy and estrogen administration did not show any significant change in the levels of bone BGP. However, serum BGP levels were significantly increased in castrated groups and decreased in estrogen treated groups. On the other hand, calcium concentration and bone origin alkaline phosphatase activity in serum were influenced neither ovariectomy nor estrogen treatment. However, contact microradiography of tibias showed that ovariectomy reduced the trabecular bones and estrogen rather prevented their loss.
These results suggest that the increase of serum BGP level in ovariectomized rats would be ascribed to the stimulation of bone resorption by the deficiency of estrogen, which resulted in the release-of BGP from bone.View full abstractDownload PDF (1238K) -
A Verification of Nc# Value in the Total Specimens Selected Systematically from the Munsell Colour Tree (2)Taeko NAKAMURA, Seibei YOSHIKAWA, Kazushige TERAJI1985 Volume 36 Issue 2 Pages 121-125
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSAs the continuation of the preceding paper, the reverification of Nc# values for various specimens in Munsell colour tree was carried out. In this paper, Nc# values were calculated by the equation used in the previous paper (Part 5), however the numerical value of h in this equation was revised to 0.30. More than 80 % of the Nc# values thus calculated were within the allowable range of visual evaluations with regard to various V/C (value/chroma) as well as hue, and consequently it was found that this Nc# value well coincided with the visual evaluations.
These visual evaluations show the mean values of the grade given by judges. There are considerable variations in the individual evaluations. In this reason, it is in danger of the lack of accuracy that we depend on the visual evaluation alone for the determination of the grade.
On the other hand, Nc# value seemed to be well suited for the determination of the grade of colour fastness for colour shade.View full abstractDownload PDF (741K) -
The Comparison between Nc# Value and UKP MethodTaeko NAKAMURA, Seibei YOSHIKAWA, Kazushige TERAJI1985 Volume 36 Issue 2 Pages 126-132
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSWe have proposed Nc# as a numerical value for the determination of colour fastness. Besides, R. McDonald and K. McLaren have proposed UKP method regarding colour fastness determination.
Herewith, Nc# value from the previous report was compared with UKP method.
The results were as follows :
1) Comparing Nc# with UKP, though the colourimetric system differed, there was a correlation between colour difference ΔE(UKP) and ε(ΔE**/C0*), both of which led the grade, in the case of the same level of colour shade.
2) However, if the colour shade differed, the difference in the ratio of evaluation between the above two was observed.
3) On the whole, UKP method was looser in grade determination than Nc#. This tendency becomes more pronounced as the colour shade becomes lighter from medium to pale. When both methods compare with the visual evaluation, they did not differ from this evaluation so much.
4) However, with regard to the deviation with colour shade, deviation by UKP method was more variant than that by Nc# for each colour shade, and UKP method seemed to show a tendency to give looser grade value except in heavy shade.View full abstractDownload PDF (822K) -
Physical Properties and Color of Thin White-Gel and Thick White-GelYasuyo MURATA, Yumiko SAIDA, Fumiko MATSUMOTO1985 Volume 36 Issue 2 Pages 133-137
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS -
Tsuneo YAMANE1985 Volume 36 Issue 2 Pages 138-142
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (992K) -
Koji UCHIZONO1985 Volume 36 Issue 2 Pages 143-147
Published: February 20, 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (846K) -
1985 Volume 36 Issue 2 Pages 149
Published: 1985
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (81K)
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