A quality evaluation model for Cheddar cheeses has been proposed to identify interrelationships among the database of viscoelastic parameters and aroma components obtained from instrumental measurements and both sensory evaluation and palatability scores by utilizing the combination of stepwise PLS-VIP method and ANN modeling. Viscoelastic parameters and aroma components were measured by fracture, creep, texture tests and GC-O analysis, respectively. Sensory evaluations by analytical panel and consumer palatability test were carried out by applying the selected sensory terms to evaluate the quality of Cheddar cheese. Regression equations to predict the sensory and palatability scores were determined by applying PLS analysis to the instrumental measurement data, and thus the contribution degree and direction of explanatory variables against objectives were revealed by stepwise PLS-VIP method. Results indicated that sensory and palatability scores were affected by characteristic parameters belonging to different quality attributes (viscoelastic and aromatic), and thus interrelationships among them caused by the existence of mutual effects among the quality parameters were successfully demonstrated. Finally, interrelationships among parameters were determined with high accuracy by the method, which directly applies the quality characteristic parameters selected by stepwise PLS-VIP to ANN modeling. The proposed directly coupled method is expected to be a novel and useful tool that limits the labor and time requirements involved in developing new food products instead of the repeated operations for preproduction sample designs and sensory evaluations.

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Bio-nanofibers are produced from biopolymers such as chitin and chitosan, which are widely distributed in nature. In this study, the effect of bio-nanofibers addition on the bread-making quality of wheat flour was evaluated, as their structural features are thought to have potential applications in food processing. As biopolymers such as chitin and chitosan are not readily dissolved in water, they could not contribute to the necessary loaf volume required for bread-making. In contrast, the addition of chitin-nanofiber to wheat flour significantly improved the loaf volume of bread. Wheat flours with added chitosan-nanofibers showed high sedimentation values in the simple test method; however, dough strength was not improved and sufficient loaf volume in the bread-making test was not achieved. The stronger structure of chitin-nanofiber than the others might have made it more appropriate to improve the bread-making quality by addition to wheat flour.

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The effect of homogenization pressure (HP), which can cause fat globule size differences, on sensory characteristics and retronasal-aroma release of and preference for coffee- and strawberry-flavored dairy beverages was investigated by sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis using a retronasal aroma simulator (RAS). Each flavored sample was homogenized at 2, 7, and 25 MPa. Sensory characteristics (“sweetness” in coffee; “sweetness”, “milk flavor”, “thickness”, “fattiness”, “body” in strawberry) of the flavored samples were significantly (p<0.05) influenced by HP. “Thickness”, “fattiness”, and “body” attributes of the strawberry samples were enhanced with increasing HP (2<25 MPa). In addition, sensory preferences for coffee-flavored dairy beverage were significantly (p<0.05) influenced by HP. The coffee sample homogenized under higher HP was preferred (2<25 MPa, 7<25 MPa). Furthermore, GC-MS analysis of the RAS compounds released from milk fat emulsions (MFE), which contained 11 strawberry-flavor compounds and were homogenized at 7, 14, and 35 MPa, revealed that six highly-volatile compounds, which have smaller logP values, significantly (p<0.05) increased with increasing HP (7<14 MPa). However, there were no significant differences in the sensory characteristics of strawberry-flavored beverages with simulated differences in the six RAS-compound releases between 7 and 14 MPa-homogenized MFEs by adding the six compounds, and homogenized under the same HP (7 MPa). From the above results, it was suggested that the significant effect of HP on the sensory characteristics of flavored beverages was due to not only RAS-compound release but also other factors such as fat globule size.

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High isoflavone containing black soybean ‘Kou-Iso-Kuro 65 gou’ is a new breed of ‘Shin-Tanbaguro’, and enjoys a good reputation in the market. We prepared boiled beans, tofu, and other processed products of ‘Kou-Iso-Kuro 65 gou’, and investigated each for isoflavone and anthocyanin contents. Additional investigations on the antioxidant capacity of both raw beans and products were also conducted. The isoflavone content of ‘Kou-Iso-Kuro 65 gou’ was 532.4 mg/100g-DW, more than twice that of the original ‘Shin-Tanbaguro’. The isoflavone content of ‘Kou-Iso-Kuro 65 gou’ processed products was more than twice that of ‘Shin-Tanbaguro’, a significant increase. Malonyl glycoside was decreased and glycoside was increased by cooking. Isoflavone content and composition varied according to the processing method. For example, in steamed beans, isoflavone loss was suppressed, while in tofu, the aglycone level was promoted. Anthocyanin content was the same or higher than ‘Shin-Tanbaguro’ both in raw beans and products. In additional investigations of functionality, ‘Kou-Iso-Kuro 65 gou’ showed a higher H-ORAC score than ‘Shin-Tanbaguro’ both in raw beans and processed products. Thus, ‘Kou-Iso-Kuro 65 gou’ possesses higher isoflavone and anthocyanin contents, significant functionality, and is larger in size compared to other black soybeans. Steamed beans and tofu are functional processed products that utilize the advantageous character of this cultivar.

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Gac (Momordica cochinchinensis) aril is a nutritionally superior food; however, no research has been conducted on its health functions. Therefore, we examined whether gac aril contributes to lipid metabolism in rats fed a high-fat diet containing a freeze-dried powder of gac aril for 4 weeks. At the end of the feeding period, the group fed a high-fat diet containing gac aril showed significantly decreased triglyceride and cholesterol levels in the liver, and increased blood high-density lipoprotein-cholesterol compared to the high-fat diet group. Furthermore, there was a significant increase in fecal cholesterol levels in the gac diet group compared to the high-fat diet group. These results suggest that the consumption of gac aril promotes cholesterol excretion and has a suppressive effect on fatty liver.

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Penicillium expansum, a fungal plant pathogen that infects apples, is known to produce the mycotoxin patulin, and has been shown to be involved in patulin contamination of apples. Useful knowledge about the low-temperature storage of apple was acquired to prevent patulin contamination. This information can be applied to the optimization of apple storage. Also, trimming has been widely accepted as a method to prevent patulin contamination of apple products. To determine the processing suitability of three newly introduced apple cultivars, ‘Shinano Sweet’, ‘Akibae’ , and ‘Shinano Gold’, in Nagano Prefecture, Japan, cloudy-type juices were obtained from these and two other major apple cultivars, ‘Fuji’ and ‘Tsugaru’. ‘Shinano Gold’ showed a slow rate of brown discoloration and a good sugar/acid balance. These results confirmed the high processing suitability of the three new apple cultivars

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Apple is an important source of dietary phytochemicals and procyanidin contents. Procyanidins consist of (-)-epicatechin and (+)-catechin subunits, linked through C4→C8 or sometimes C4→C6 bonds. Interest in apple polyphenols has been increasing due to their potential health benefits, with procyanidins as the most significant contributors to the various physiological functions. We recently investigated the control of sugar and lipid metabolism by apple procyanidins in a human study. Apple intake has potential application in disease prevention and health maintenance of the public.

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