This study aimed to evaluate the physical properties, functional components and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan (cv. Sachiho Golden, Mochikinuka, and Daishimochi). Barley dumpling skins were prepared by mixing 60 g of barley flour, 40 g of wheat flour, and 65 ml of ultrapure water, kneaded, shaped, and cooked. Wheat dumpling skins were also prepared and used for comparison. β-glucan content in the cooked skins was the highest in Daishimochi (2.2 % db), while total polyphenol content was the highest in Daishimochi (2.0 % db). Cooked skins showed that Mochikinuka (2.4 N) and Daishimochi (2.4 N) had the lowest firmness, and Daishimochi (7.7 mm) had the shortest extension. Starch digestibility differed among the cooked skins, and estimated glycemic index was highest for Mochikinuka (127.7) and lowest for Sachiho Golden (94.4). Equilibrium percentage of starch hydrolysis was negatively correlated with the apparent amylose content (r = -0.99, p < 0.01) and resistant starch content (r = -0.98, p < 0.05). β-glucan content in the cooked skin did not correlate with firmness, extension, apparent viscosity, and starch digestibility, indicating that it may have indirectly affected these properties.

In recent years, improvement of skin condition through dietary modification has attracted attention. Pineapple, a popular fresh fruit, is rich in various nutrients including glucosylceramide, which are expected to improve the functions of skin such as protection. In this study, in order to clarify the health effects of pineapple, a randomized controlled trial was conducted in healthy adult men and women with skin problems and tendency for constipation. Twenty-four subjects allocated to the pineapple intake group ingested 100 g of pineapple daily for 8 weeks, while 24 subjects were allocated to the non-intake group (control, no intake of pineapple). As a result, parameters of dryness, wrinkles, and skin color of the pineapple intake group were significantly improved both subjectively and objectively. In addition, significant improvements in defecation status and intestinal flora were observed. These results suggest that long-term intake of pineapple may improve skin health and the intestinal environment.

Frozen sailfin sandfish was thawed and whole fish were mixed with 20 %, 25 % and 28 % (w/w) of salt content and with 0.5 % commercial enzyme (CE). Six kinds of fish sauce mashes (moromis) were prepared with and without the non-histamine (Hm)-producing lactic acid bacterium Tetragenococcus halophilus 14-1 as a starter culture (SC) and ripened at 30 °C for 6 months. Physicochemical and sensory properties of the final products obtained after filtration of the heat-treated moromi were investigated. In addition, taste sensor (TS) analyses of the final products were performed. The pH and total nitrogen levels were higher in the shottsuru sample (SC20) with a 20 % salt content and with SC inoculation than in the other samples. Results of the TS analysis showed that umami increased at lower salt concentrations in samples ripened with SC. In sensory evaluations, the taste was significantly improved in the SC20 sample. There was no difference in Hm levels among samples with and without SC. From the above results, it was suggested that the combined use of SC and CE is effective for producing low-salt shottsuru with a pleasant taste.

Recently, the traditional wooden barrels used in the miso manufacturing process have been replaced with fiber reinforced plastic (FRP) or metal tanks. We compared rice-miso produced in wooden barrels and FRP tanks under the same conditions. Analysis of the constituents of the miso produced in both tanks showed that there were slight differences in the amounts of nutritional components, organic acids and concentrations of free amino acids, but no differences were observed in taste. The miso produced in wooden barrels had more aromatic components and contents. The observed differences were considered to be due to differences in the distribution of microbial flora of miso in the preparation tanks.