We aimed to suppress the odor of vegetables by cooking them in combination with dairy products. Green pepper and dairy products were employed, and the odor of green pepper was examined by GC-MS analysis using the characteristic odor component 2-isobutyl-3-methoxypyrazine (2-I-3MP) of green pepper as an index. Volatilization volumes of 2-I-3-MP from heated green pepper (sample A) and green pepper heated in combination with dairy products (sample B) were compared. As 2-I-3MP from sample A was considered to be 100%, sample B, which contained a combination of processed cheese, yogurt, cow’s milk, butter, or vegetable oil, had a 2-I-3MP value of 10% or less. However, the 2-I-3MP level was not considerably decreased in the case of an aqueous 10% solution of skimmed milk powder. Thus, the reduction in 2-I-3MP is proposed to be due to the effect of vegetable oil and fat. ‘Odor of green pepper’ was investigated using sensory evaluation. The odor of green pepper from sample A was used as the reference and compared to the odor of sample B, which contained processed cheese, yogurt, cow’s milk, butter, or vegetable oil. Sample B was found to have a significantly weaker odor (p<0.05) . The odor of green pepper was not significantly detected in the sample prepared in an aqueous 10% skimmed milk powder solution.

The purpose of this study was to develop a barley noodle with added gluten and to investigate its physical and functional properties. Barley flour (100g), gluten (0, 10, and 20%), salt (1, 1.1, and 1.2%), and distilled water (75, 82.5, and 90%) were mixed by bread machine, allowed to rest for 3 h, rolled out, cut, and boiled in hot water to prepare the cooked barley noodle. Cooked barley noodle containing more than 10% added gluten was significantly decreased in brightness and redness compared to cooked wheat noodle. The boiling time of barley noodle for a preferable texture was evaluated to be 4 min. H-ORAC, L-ORAC, and total polyphenol content of cooked barley noodle (11.3μmol TE/g d.w., 1.77μmol TE/g d.w., and 1.52mg GAE/g d.w., respectively) were significantly higher than those of cooked wheat noodle (4.7μmol TE/g d.w., 0.41μmol TE/g d.w., and 0.91mg GAE/g d.w., respectively). β-Glucan content in the cooked barley noodle (1.84g per serving) was 14 times higher than in the cooked wheat noodle, representing more than 60% of the recommended intake content of β-glucan per day. In vitro digestion of barley noodle did not reveal effects of β-glucan on starch hydrolysis. The proposed method could produce barley noodle with functional components.

Fluorescence fingerprints (FF) of Awamori and standard reagents of 4-vinylguaiacol (4-VG) and vanillin were measured. FFs of Awamori samples had three fluorescence peaks at excitation/emission wavelengths of 254.3/290.4, 254.3/338.0 and 296.2/340.3nm. Principal component (PC) analysis of FF data revealed that young and aged samples were clearly separated on a PC score plot. Comparison of peak positions of FFs of Awamori samples, standard reagents and PC loadings revealed that these peaks could be classified into six groups. Among these, two groups were found to be derived from 4-VG fluorescence, while other two groups were related to vanillin.

Various uses for rice flour have been investigated to increase the consumption of rice in Japan. In this study, bread was made using finely powdered rice flour with added β-amylase, and the properties were examined as compared to bread without β-amylase (control) . The dough contained a certain amount of hydroxypropyl methyl cellulose (HPMC) to swell the bread. The following results were obtained : the specific volume of the rice flour bread increased with the addition of 0.05∼0.1% β-amylase as compared to the control, and a soft crumb was maintained with added β-amylase two days after baking. Furthermore, in a comparison of properties at different parts of the bread crumb, the middle layer showed higher stable properties than the upper and lower layers of the crumb.