Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Volume 6 , Issue 2
Showing 1-10 articles out of 10 articles from the selected issue
  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 2-6
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 7-10
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 11-15
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 16-22
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 23-29
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 30-37
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 38-43
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1995 Volume 6 Issue 2 Pages 44-50
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • Fumiko Hayakawa, Yoshiko Hibi
    1995 Volume 6 Issue 2 Pages 51-56
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    The color, flavor and taste were compared for steamed and roasted coarse green tea and data were obtained through a questionaire on preference for green tea, coffee, black tea and oolong tea in 1993-1994 conducted on 183 young and 74 elder females, aged 19-20 and 40-70 respectively. Coarse green tea used in this study was produced in July 1993 in Kumamoto. The tea leaves (3g) were infused with boiling water (100ml) for 3 min.
    The result was as follows: While the elder females prefer the color, taste and flavor of the steamed coarse green tea to roasted tea, the young females prefer the flavor of roasted coarse green tea to steamed tea. In conclustion, the total sensory evaluation of steamed tea may be dependent on taste rather than flavor, while that of roasted coarse green tea depends on flavor as well as taste.
    71% of the elder females like green tea, and the young females like green tea as well as coffee or black tea.
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  • The Acceptability of Dishes Using Sardin and Horse Mackerel in Young People
    Setsue Kawasome, [in Japanese], [in Japanese], [in Japanese], [in Japa ...
    1995 Volume 6 Issue 2 Pages 57-63
    Published: November 30, 1995
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    The preference of young people for common fish was studied by sensory evaluation using raw or mild salted and semi dried sardine and horse mackerel. 229 females in Tokyo, Kagawa and Oita prefecture tasted seven samples. Sample 1 was boiled with ginger and soy sauce flavor. Sample 2 was boiled in tomato sauce. Samples 3, 4, 5, 6 and 7 were Sushi, pizza, scrambled eggs, salad, Chinese style pickles respectively.
    Samples 1, 2 and 3 were evaluated to be better than the other four samples in Tokyo especially and the value of evaluation was greater than that of kagawa and Oita. Sample 4 was evaluated to be slightly good, 5 and 6 were evaluated to be neither good nor poor and those were similar in three areas. Sample 7 was evaluated to be slightly poor. These results show six dishes except sample 7 were to be acceptable in young people.
    It was found by multiple regression analysis that Umami and mouthfeel contributed more to the total acceptance than appearance, flavor and salty taste.
    From these results, it is concluded that young people easily accept a various style dishes of common fish, sardine and horse mackerel especially.
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