Prediction of sensory evaluation (SE) based on instrumental parameters was studi ed using a Rheometer and gels, i.e., konjak, kamaboko and pudding. Correlation coef ficients between SE and values derived from regression equations containing the instrumen tal parameters depended on the kind of gels and the parameters utilized. The most re markable progress was observed in "Hagire" of kamaboko. Namely, correlation coefficient between "Hagire" and the value derived From the regression equation was higher (r=0.964) as compared with that between "Hagire" and "breaking strength" (r=0.628). The effec tive instrumental parameter for predicting SE of konjak was cohesiveness and that of kamaboko was breaking strength, respectively.

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The effect of hemolysis during plasma preparation on the functional properties of plasma protein was investigated. Whole blood was homogenized for various time (O to 180 sec) to occur stepwise hemolysis. The ratio of hemoglobin contaminated in plasma was O.9% to 5.6% .The off-flavor of plasma became strong, and at the same time triglyceride and phospholipid contents in plasma increased with a hemolysis. Solubility increased at pH 5 with a hemolysis. Emulsifying activity (EAI) increased with a slight hemolysis (contamination of hemoglobin was about 1.3%), but it decreased remarkably with a vigrous hemolysis (more than 2% of hemoglobin in plasma). It was shown that the functional properties were changed by hemolysis, and the increase in off-flavor, deepening of color and the decrease in EAI are serious obstacles in utilization of plasma protein as food materials. Plasma should be prerared as little hemolysis as possible in slaughterhouses.

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The role of floating rice koji on the manufacturing process of pot vinegar wasinvestigated. The results were as follows: (1) With or without adding floating rice koji: no addition of floating rice koji resulted in an early alcohol production to high amount and delayed the starting of acetic acid fermentation. These results reveald that surplus alcohol hindered acetic acid fermentation. (2) Time for adding the floating rice koji: delayed addition of floating rice koji onto the mash caused higher level of alcohol production resulting in reduction of acetic acid fermentation. (3) Amount of floating rice koji: addition of large amount of floating rice koji made the rice koji remain on the surface of the mash even after the alcohol fermentation was completed hindering acetic acid fermentation. (4) Addition of yeast immediately after the mash preparation: addition of high inoculum size of yeast cells resulted in high production of alcohol and hindered the acetic acid fermentation. From these results, it was revealed that the use of floating rice koji added immediately after the preparation of mash on the manufacturing of pot vinegar, plays an important role to help smooth fermentation of acetic acid after alcohol fermentation.

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Changes in quality, chemical components, and alcohol dehydrogenase and invertas activities of astringent persimmon fruit when fumigated with 25g and 100g of sulfur/1m3 before sun-drying were investigated. (1) Just after the fumigation, SO2concentration of fruit was 114ppm when fumigated with 25g of sulfur and 267 ppm when fumigated with 100g of sulfur and after 34th days of sun-drying, it decreased to 23 ppm and 122 ppm, respectively. (2) The flesh color of non-fumigated fruit turned dark brown slowly, but that of the fumigated fruit kept light brown. The amount of sulfur used for fumigation gave little difference in the flesh color. (3) The astringency of non-fumigated fruit was removed on 6th day of sun-drying. Otherwise, The astringency of fruit when fumigated with 25g of sulfur was removed on 34th day of drying, but when fumigated with 100g of sulfur it remained only a little. (4) Tha rate of the removal of astringency was closely related to alcohol dehydrogenase activity, but had no particular relations with acetaldehyde and alcohol contents. (5) Invertase activity of fumigated fruit was lower than that of non-fumigated fruit throughout the sun-drying period. But the amount of sulfur used for fumigation gave no difference in the activity.

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Sponge cakes were prepared with equal part of flour or wheat starch, sugar and wholeeggs, and compared. Cakes baked from wheat starch had much larger volume and bettercake grain than those baked from wheat flour. When wheat flour was folded into the foamwhipped with sugar and whole eggs, the foam volume in the cake batter decreasedthe initial volume. Use of wheat starch only decreased it to 78% of the initiavolume. Cakebatter of wheat flour had 20% less volume and high viscosity than that of wheatstarch. Thereduced levels of flour or starch markedly improved the cake volume, and slightly affected thegrain of cakes. The correlation was observed between the batter volume and the maximumvolume of the cakes in the oven. Cakes baked from the reduced levels of flour tend tocollapse during baking and cooling.

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Mixture of natural actomyosin and succinylated soy l1S protein were heated at 70°C for 30min, and thermally induced gelation properties were tested by measuring physical properties and observing micro-structure. Succinylation up to 50% of amino groups of soyllS proteins, 10-60mg/ml increased the heat-induced turbidity with increasing protein concentration. However, the ratio of protein remaind after centrifugation was less affected by the difference of protein concentration. Succinylation up to 50% increased the heatinduced gelation of the mixd two proteins with increasing protein concentration, while physical properties of native (unmodified) protein systems showed the highest values at 30mg/ml protein concentration. Values of elastic modulus and modulus of breaking elasticity of succinylated protein systems were higher at more than 30mg/ml protein concentration, and value and of breaking energy of the systems were higher at the range of all protein concentration compared with native proteins. It was suggested that these changes of physical properties were caused by micro-structural changes of gels, especially the difference in porocity of respective gel networks.

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In order to evaluate the effect of seeding time and cultivar on the total carote noids content and color of soybean seeds, 8 cultivars grown at intervals of 20 days on 5 seedi ng times from May 9 to July 28 in 1975 were examined. The later the seeding time was, the high higher the total carotenoids content, color values of x and y of soybean flour and y of defatted soybean flour were observed. Compared with first culture, the last culture was 1.1 to 2.7 time s in total carotenoids content. Onthe total carotenoids content and color value, significan t differences were observed among the cultivars except x color value of defatted soybean flour and among seeding times except Y% color value of soybean flour. From the contribution rati o of seeding time and cultivar, total carotenoids content and color values of soybean flour (except Y% value) and of defatted soybean flour were highly affected by seeding time. As to the total carotenoids content and color, sum total of days of seeding to flowering, seeding to maturity, and flowering to maturity, and accumulated daily mean temperature duri ng ripening correlated negatively with total carotenoids content and x and y values of soybean flour color and with y value of defatted flour color. Total carotenoids content correlated positively with x and y values of soybean flour color and with y value of defatt ed flour color. In the color of both flours, Y% value correlated negatively with x value.

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Hydrophilic food emulsifiers were examined to prevent flat sour type spoilage ofcanned milk coffee inoculated with spores of thermophilic spore forming bacteria, Clostridium thermoaceticum and Bacillus stearothermophilus. Sucrose monopalmitate andsucrose monooleate showed remarkable antispoilage effect. Decaglycerin monopalmitateand decaglycerin monostearate had no effect.The effect of sucrose fatty acid ester was bacteriostatic.

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The program for automatic calculation of GC retention index, called Kovats Index, has been developed with a Shimadzu C-R 3A Data Processor with a BASIC operating system. The program was written in BASIC, and designed to avoid an input-error in manual dataentry. The tR (retention time) of each peak in chromatogram was automatically stored within the memory, and then instantly converted into the Kovats Index by this program. The erating program can be available for other data processors with BASIC opsystems, and does not interrupt other functions in the data processors. This method will provide an easy and efficient data conversion through key operation.

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Horseradish roots were cut off into chips and they were dehydrated under airing at low temperature or freeze drying. Volatile sulfur compounds in the hydrolysates of fresh and dried materials were investigated by gas chromatography equipped with FPD.(1) The following 7 isothiocyanates were detected in the hydrolysates of experimental materials: iso-propyl, sec-butyl, allyl, 3- butenyl, 4-pentenyl, 3-methylthiopropyl, and β-phenethyl isothiocyanates. Three unknown volatile sulfur compounds were also detected. In fresh materials the peak area (%) of allyl isothiocyanate to that of internal standard, phenyl isothiocyanate, was the highest, followed by β-phenethyl and 3-butenyl isothiocyanates. (2) By drying thematerial the peak areas (%) of sec-butyl and 3-butenyl isothiocyanates increased, whereas the peak area (%) of β-phenethyl isothiocyanate fairly decreased.

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