To improve the quality of sweetened Adzuki Ann (red bean jam), the effects of kneading time on the texture, as well as the organoleptical evaluation values of the products, were studied by measuring the hardness and adhesiveness with a texturometer, the content of free starch extracted from the Ann granules, the water holding capacity, the dehydrating rate, water activity, and the volume of sedimentated Ann granules in water. For more convenience and reproducibility, the samples were prepared by using the Brabender amylograph as a cooker under the constant heating rate and kneading conditions for the different times, and stored for 3 days. As a result, most of the physical properties changed markedly with incrasing time of kneading, depending on the increased amount of free starch extracted from the damaged cells of Ann granules. Furthermore, the retrogradation of gelatinized starch, occurred during storage seemed to give a great effect on the texture of stored Ann. The behavior of gelatinized free starch granules added to the Ann during processing gave some effects to the texture as mentioned above. The optimum content of the free starch was found to be as much as 0.75-1.45% for the preference by sensory test. The correlation between the data of sensory test and the hardness or the water holding capacity obtained on the same sample was so high that the physical methods of estimation such items could be well applied for the evaluation of sweetened Ann alternatively with the organoleptics accounting the ratio of contribution of 82% or more.

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Salted chinese cabbages were stored at 7°C, -20°C, 27°C and some were freeze-dried and then stored at room temperature. Flavor components and amino acids were analyzed and the tissues were observed by scanning electron microscope. Out of isothiocyanates and nitriles identified as their flavor components 4-Pentenyl isothiocyanate and 2-Phenylethyl isothiocyanate were specific main components. The peak area ratio of two main components was almost constant during storage at 7°C for two days and at -20°C for 30 days. The ratio was reversed after 7 days of storage at 7°C and after 4 days at 27°C. Free amino acid content has been rapidly increased during storage at 27°C but there was a little increase at 7°C. Conditions of chinese cabbage tissues after storage were unchanged except for those stored at 27°C or freeze-dried.

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The effects of various additives on changes in physical properties of kamaboko containing 15% potato starch during storage at 2°C were examined by measuring expressible water and jelly strength. Corn oill was effective in retarding the relative rate of changes in expressible water and jelly strength, whereas monosodium glutamate showed the opposite effect. Egg albumen and sodium chondroitin sulfate showed little effect. Cane sugar was not effective in order to retard the relative rate of changes in expressible water. The stabilizers, having viscosity of 10 mpa·s or more, was effective in retarding the relative rate of changes in expressible water and jelly strength. The addition of 0.5% nonionic surfactants was effective in retarding the relative rate of changes in jelly strength, whereas did not show any appreciable effects on retarding the relative rate of expressible water.

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When steam-heated defatted soybean meal having low Protein Dispersibility Index (PDI) was ultrasonicated in water, a part of insolubilized protein became soluble again and thus the PDI was higher than that before ultrasonication. Protein molecules agglomerated by steam-heating were perhaps partly decomposed by ultrasonication resulting in solubilization in water. Similar to protein components of the normal water extract of unsteamed soybean meal, 7S and 11S protein were found by acrylamide gel electrophoresis to be the main components of the dissolved protein. When calcium chloride was added to the extract obtained by ultrasonication, the protein precipitated as cold or hot extract of unsteamed soybean meal and the precipitation ratio was much higher than that of hot extract of steam-heated soybean meal. In the case of soybean meal of very low PDI by high-temperature long-time steam-heating recovery of PDI by ultrasonication was fairly poor, perhaps for more stable intermolecular bonding of protein such as co-valent bonds. When water-soluble isolated soybean protein was steamed and then ultrasonicated in water, only a small part of protein became soluble. In this case closeness of protein molecules to each other and less amounts of accompanying non-protein impurities may be responsible for the stable intermolecular bonding.

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A rapid and separative colorimetry for the determination of BHT and BHA in foods was developed. By shaking sample with methanol, BHT and BHA were quantitatively extracted into methanol solution and isolated from such food components in sample as fats, protein, inorganic salts, etc. The suitable conditions for the reaction of BHT with o-dianisidine and BHA with 2, 6-dichloroquinonechloroimide were studied and separative colorimetry for them was established. Recoveries of them added to foods at 50 and 200ppm were more than 72.5% and 92.6%, respectively. Detection limit of them in foods were 2-4ppm. Timeconsumption for analysis of BHT and BHA in foods by the proposed method was within 30min.

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The contents of trigonelline and caffeine in coffee beans during the course of roast were estimated by the simple method for the simultaneous determination of trigonelline and caffeine, which was previously reported by the authors. Caffeine content increased gradually and relatively according to the decrease of beans weight. On the contrary, trigonelline content decreased suddenly after the medium roast owing to the thermal decomposition. It is therefore suggested that T/C value, i.e. the ratio of contents of trigonelline (T) to caffeine (C), indicates the degree of roasting of beans, because this value become smaller proportionally by the progress of roasting. Average value of T/C were as follows: green beans 0.86, medium roast 0.73, French roast 0.55 and Italian roast 0.15. The T/C value of instant coffee and most of canned coffee drink was about 0.43 and about 0.52, respectively.

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A simple method is reported for the simultaneous determination of trigonelline and caffeine in coffee. Trigonelline and caffeine are separated fully by Sephadex G 15 column (1.65×40cm). Polyamide adsorbs the almost polyphenolics which influence the ultraviolet absorption spectrophotometry. Chromatography is carried out with distilled water on the single column packed with 3.2g of polyamide placed on Sephadex G 15. The eluate is monitored at 270 and 300nm. The quantification is achived from the difference between the these absorbances of two peaks correspondentto trigonelline and caffeine on the elution chromatogram.

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Gundruck is a Nepalese non-salted and fermented leafy vegetable product made from mustard, rape, and radish. Komatsuna vegetable (Brassica campestris L. var Komatsuna Makino), which resembles to mustard vegetable has been used for improvement of Gundruk processing by using selected Lactobacillus plantarum, Lactobacillus cellobiosus, Pediococcus pentosaceus and Leuconostoc mesenteroides. Lactic, acetic, and succinic were major organic acids of Komatsuna Gundruk prepared with the selected microorganisms. L. plantarum produced maximum lactic acid. However, quality in Gundruk mainly depends upon the balanced proximate production of lactic acid (about 50%) and acetic acid (about 35%), which is highly desirable to maintain stability in the product. Hence the taste, flavour, and acid production is contributed by synergistic action of three lactic strains L. plantarum, L. cellobiosus, and P. pentosaceus along with the preservation of product quality.

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In this paper, we reported on the seasonal changes of cis-aconitic and malic acid contents in stalks and leaves of two varieties of sugarcane, 'N:CO' and 'Chikusha'. The main purpose of the study is to decide the fitting time for harvest on the basis of their acids and sucrose contents. cis-Aconitic acid showed the highest contents in the stalks of both varieties in October, whereas it showed the highest contents in leaves of both varieties in August. Malic acid showed the highest contents in stalk of 'Chikusha' in November, whereas it showed the highest ones in stalk of 'N:CO' in October. The best harvest time of 'Chikusha' sugarcane is considered to be in October on the basis of the highest sugar and cis-aconitic acid contents in stalk.

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