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Volume 18, Issue 9
Displaying 1-8 of 8 articles from this issue
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Part V. Oxidative stability of instant ramens on the marketYASUJI OKADA1971 Volume 18 Issue 9 Pages 411-415
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSThe composition and oxidative stability of instant ramens as well as the composition of fatty acid and glyceride of the oil extracted from them were examined.
Ramen samples were divided into two groups of relatively high ash content with over pH 7, and low ash content with under pH 7.
The extracted oils were composed of lard and other animal fat similar to lard, judging from general properties and the composition of fatty acid and glyceride.
In two extracted oils of comparatively high acid value, a little sesame oil was detected by Soltsien reaction.
Most of samples lost good flavor during the storage of 6 months at 37°C and about half of them developed rancid flavor and showed increase in peroxide value and carbonyl value.
It was considered that oxidative stability of instant ramen depended on the amount of the antioxidants such as BHA and BHT rather than the composition of instant ramen and the properties of fatty acid and glyceride.View full abstractDownload PDF (275K) -
Part VI. Oxidative stability of instant ramens under various relative humidityYASUJI OKADA1971 Volume 18 Issue 9 Pages 416-419
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSThe content of monolayer water and the equivalent relative humidity (ERH) of instant ramens on the market were measured from the moisture-sorption-isotherm.
The initial water contents were 5-8% and their ERH were 30-60%. The monolayer water contents were 3-5% and their ERH were 16-23%.
The monolayer water ratio was more influenced by the content of crude fat than by the content of crude protein and ash.
When some sample were stored at 30°C under the condition of various relative humidity (RH 7-80%), the peroxide value and carbonyl value changed hardly till about 60 days, but changed remarkably after 100 days with all samples.
These results indicate that the water content of instant ramen on the market has no effect on the oxidative stability.View full abstractDownload PDF (199K) -
Part VII. On the cooking properties of instant ramens on the marketYASUJI OKADA1971 Volume 18 Issue 9 Pages 420-424
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSThe increasing rate of the weight and volume as well as the cutting load of cooked instant ramens on the market were examined.
All the samples increased in weight nearly twice as much as the dried one and also in volume about 1.8 times within 2-3 min of cooking.
Cutting load of cooked ramen showed a tendecy to decrease in the course of cooking.
Two kinds of linear relation on the both sides of the vertical section of the cooked ramen were obtained when the relation between the cutting load and strain was plotted on a logarithmic graph.
The contents of water and minerals of the uncooked ramen affected on the increasing rate of weight when cooked while the specific gravity and minerals affected on the increasing rate of the volume.View full abstractDownload PDF (271K) -
Part VIII. On the rheology of instant ramens on the marketYASUJI OKADA1971 Volume 18 Issue 9 Pages 425-429
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSThe rheology such as elastic modulus (Eg/cmcm2), viscosity (η, g·sec/cmcm2) and three kinds of strains of the cooked instant ramens were measured by using 4-elements model.
The range of E and η of the cooked samples were 2-4×103g/cmcm2, 2-4×105g.sec/cmcm2respectively.
Total strain (ε) by cooking time were separated into a rather less group and a larger one. The ranges of each strain were as follows: total strain (ε) 0.25-0.48, permanent strain (εp) 0.11-0.25, momentary elastic strain (εe) 0.08-0.18, and retarded elastic strain (εr) 0.01-0.09.
It was recognized that several components and factors in ramen samples affected on the elasticity more than on the viscosity of the cooked ramens.View full abstractDownload PDF (253K) -
YOSHIKAZU KONDO1971 Volume 18 Issue 9 Pages 430-435
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSChinard's reagent for the detection of cyclic imino acids was adopted for the estimation of proline in citrus fruits, which "contained particularly much proline, such as from the highest content in Valencia orange (about 300mg%) to the lowest in lemon (30mg%). Some differences in proline content were incidentally observed in cases of strain, fruit weight, position of the fruit on a tree or place of production of Citrus Unshiu. Its content in Citrus Unshiu varied greatly with season and storage in winter. At an early harvesting season (October) of the fruits its content was only less than 10mg% and increased in several folds at the last season (December). Proline increased also on storage of the fruits in winter. This was observed more clearly in peels, in which proline was not formed by the degradation of peel proteins. On the other hand, proline content was not changed on storage of homogenized fruits without prior heating. Also on heating of homogenized fruits it was practically unchanged.View full abstractDownload PDF (281K) -
Part III. Volatility of limoneneKAZUO INA, IWAO HARADA1971 Volume 18 Issue 9 Pages 436-440
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSThe volarility of limonene in liquid was studied by a head space method of gaschromatography.
The volatility was studied with the five groups classified solvent as alcohols, esters, acids and hydrocarbons.
Though the volatility of limonene in each solvent suggested the same tendency, the volatility in alcohols and acids was higher than the other groups tested.
The volatility of limonene in alcohols, esters, acids and carbonyls depended on the number of carbon chain and the volatility was suppressed when the number was above eight.
The volatility of limonene in water was suppressed with the compound which has carbon chains above eight and hydroxy group in the structure as myristyl alcohol.View full abstractDownload PDF (203K) -
KOJI KAWASIMA, TOMOTARO SATO1971 Volume 18 Issue 9 Pages 441-448
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (536K) -
1971 Volume 18 Issue 9 Pages 449-451
Published: September 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (229K)
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