Recently, numerous high-quality rice varieties have been bred and introduced to the market, and the distribution of cooked rice for commercial use has increased. In this context, there is a growing demand for detailed evaluation and description of the sensory characteristics of rice. This study aimed to develop a sensory lexicon for cooked rice to guide sensory evaluations and communicate quality information. Through sensory evaluation of 32 varieties of cooked rice samples, supplemented by discussion and/or evaluation of 36 cooked rice samples for commercial use and a literature survey of 252 articles and 26 books, 329 sensory descriptors for cooked rice were identified. Following discussions among an expert panel, the terms were organized, classified, and defined, resulting in a sensory lexicon comprising 120 terms: 31 for appearance, 23 for aroma, 31 for taste/flavor, and 35 for texture. The lexicon was presented as a reference material, and an untrained sensory panel evaluated 15 cooked rice samples using Check-All-That-Apply method. The resulting data space adequately captured the sensory characteristics of each sample. These findings suggest that the developed lexicon is a valuable tool for creating sensory profiles of rice and for providing accessible information on the sensory characteristics of rice without requiring expert knowledge.
The term "koku" is often used by consumers as a sensory descriptor for yogurt-related products. The objective of this study was to understand the sensation of "koku" by exploring the sensory attributes of yogurt drinks consumers recognize as forming "koku". Initially, a QDA test was conducted on eight commercial samples to identify and measure sensory attributes using the vocabulary derived from consumers. Seven samples selected from the QDA results were then used to evaluate the intensity of "koku" using an untrained panel (n=38). Based on the results of "koku" intensity, a cluster analysis of the 38 panelists was conducted, which resulted in three clusters of 28 (72%), 7 (18%) and 3 (8%) panelists. By performing PLS regression analysis on the "koku" intensity of each cluster and the QDA results, we were able to estimate the sensory attributes associated with the perception of "koku" in each cluster. Based on the findings of this study, further refinement of the sensory attributes may serve as an indicator in determining the sensory attributes that should be emphasized in the development of "koku" yogurt drink products.
Drying is a food processing operation that reduces post-harvest losses of agricultural products. Although drying consumes a large amount of energy, vacuum microwave drying reportedly uses less energy than other drying methods, potentially reducing environmental impacts. However, a quantitative evaluation of the environmental impact of vacuum microwave drying has not yet been reported. Therefore, we conducted experiments on kiwifruit dried using vacuum microwave drying and evaluated the environmental impact of producing 100 g of dried kiwifruit by a life cycle assessment (LCA) method. We also calculated the losses generated during the drying process and performed a sensitivity analysis. The results showed that in the production of 100 g of dried kiwifruit, the processing stage contributed the most in 15 of 16 impact categories. Within the processing stage, electricity consumption during drying had a large impact. These results suggest the potential for reducing environmental impacts by decreasing electricity consumption during the drying process. The sensitivity analysis results indicated that consideration of the loss ratio is important in environmental impact assessment, as the interpretation of the results depends on the how the loss ratio is defined.
When food products and solutions are vacuum packaged together using a chamber vacuum packaging machine, the pressure differential created during the process can drive the solutions into the pores of the foods. This study investigated the potential of vacuum packaging as a novel seasoning method for raw vegetables. Four kinds of vegetables were immersed in NaCl solutions isotonic to their intracellular fluids and then vacuum packaged. The results suggest that vacuum packaging facilitates seasoning by promoting the influx of NaCl solution into vegetable pores, including the intercellular spaces, without compromising cell-membrane integrity. Additionally, the effectiveness of this method was found to be influenced by the porosity and structural conditions of the vegetable pores.
Whey protein concentrate (WPC) has been used in the manufacturing of yogurt to improve its physical properties. However, the addition of WPC alone does not provide sufficient water-holding capacity in yogurt. In this study, an olive leaf water extract (OLEx), which improves the gelling properties of egg white protein and gelatin, was applied to WPC-fortified yogurt, and the effects of WPC added with OLEx (OLEx-WPC) on the physical properties of yogurt were investigated. First, we investigated the physical properties of heat-induced WPC gel containing OLEx. The breaking stress for OLEx-WPC gel increased, and the syneresis ratio for OLEx-WPC decreased compared to WPC without OLEx. SDS-PAGE analysis showed that OLEx polymerizes protein components in WPC. The breaking stress for WPC-formulated yogurt with OLEx increased compared to that without OLEx (control group). The syneresis ratio for yogurt was much lower in the treatment group than in the control group. These results indicate that OLEx is useful for improving the mechanical properties and water-holding capacity of WPC-formulated yogurt.
Diethyl ether and chloroform have been widely used in fat analysis of foods. However, there are risks associated with their use or human health hazards. In this report, we investigated safer alternative solvents aiming to reduce the amount of these solvents used. Compared to diethyl ether, the results of fat analysis using hexane were equivalent, with good analytical precision. In addition, the hexane-isopropanol mixture also showed similar results compared to the chloroform-methanol mixture. The results of this study suggested that the use of hexane and the hexane-isopropanol mixture as alternative solvents may reduce the use of diethyl ether, a highly flammable material, and chloroform, specified chemical substance.
The purposes of this study were to develop a method that can predict age gelation at an early stage during long ambient storage of directly heated UHT milk, and to verify suppression effect of heating conditions before sterilization. To analyze the casein degradation that cause gelation, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and high performance liquid chromatography (HPLC) were performed after milk was stored at 5, 25, and 37 degrees C for 2 and 4 weeks. Also, each milk sample was stored at 25 degrees C for 6 months to confirm the occurrence of gelation. Age gelation that occurred after 5-6 months at 25 degrees C could be predicted by SDS-PAGE and HPLC analyses of the milk stored for 2 and 4 weeks at 25 or 37 degrees C. We also confirmed that heating conditions before sterilization which had not been previously reported, could suppress gelation.
We propose a method for calculating the temperature distribution in food containers by considering various heat transfer coefficients during heat sterilization. The CIHC method is a calculation method that incorporates the heat transfer coefficient, accounting for various heat transfer coefficient patterns on the container's surface and container's thickness, to numerically calculate the temperature distribution inside the container during heat sterilization of food. In such sterilization processes, steam, pressurized air, and hot water are commonly used as heat transfer media at different flow rates for the sterilization of heat-sealed plastic cups and glass jars. Furthermore, the container material may exhibit high thermal insulation and be relatively thick. In the CIHC method, we represent the heat transfer coefficient as the thickness of the solid layer covering the container surface. To validate this method, we conducted an experiment using cylindrical plastic cups with three different thicknesses (0.5 mm, 1.0 mm, and 2.0 mm). We filled these cups with gelatinized starch and sterilized them at 120 degrees C for 30 minutes using a hot water immersion method. Using the temperatures in the sterilization chamber, we calculated the temperature distributions inside the gelatinized starch. The results suggested that the CIHC method is effective, as the calculated Fo values closely matched the measured values, and the root mean squared errors for evaluating the time course of the temperature distribution were approximately 2 degrees C.
The objective of this study was to develop tofu-like foods using the okara by-product of tofu production and to elucidate the physicochemical and sensory characteristics of these foods. First, okara subjected to high-pressure heat treatment at 120 degrees C for 15 min was digested using food enzymes such as cellulase, hemicellulase, and pectinase. The fibers in okara were effectively decomposed by 1.0 % (w/w) Celluclaste((R))1.5 L, 1.0 % (w/w) Viscozyme((R)) L, and 1.0 % (w/w) Pectinase SS. Next, tofu-like foods were prepared by adding polysaccharides to the obtained okara milk. The addition of, kappa-carrageenan [0.7-0.8 % (w/w)] and xanthan gum or guar gum [0.2 % (w/w)] was suitable for producing tofu-like foods with a texture comparable to commercially available (CA) soft tofu. The L* and b* values for tofu-like foods were significantly lower than those of CA soft tofu, suggesting that browning occurred by high-pressure heat treatment. Except for the tofu-like food prepared with 0.8 % (w/w) kappa-carrageenan and 0.2 % (w/w) guar gum, the tested tofu-like foods exhibited the same breaking force and adhesiveness as CA soft tofu. Sensory analysis revealed that tofu-like food with a smooth and soft texture could be produced by adding 0.7 % (w/w) kappa-carrageenan and 0.2 % (w/w) xanthan gum. These findings may provide valuable information for upcycling okara to reduce food loss and waste.
In the production of high-quality processed foods, it is essential to satisfy consumer preferences, which determine the purchase of products. However, although there are many previous studies on quality evaluation for processed foods, there are few studies on quality evaluation methods with consideration of consumer preference characteristics. In this study, we measured the sugar content, 13-carotene content, and color of carrot juices produced by different blanching methods as model samples. In addition, we analyzed the preference characteristics by conjoint analysis, and utilized the results of that analysis as measured values of quality to construct a quality evaluation model considering consumer preference characteristics. The newly developed quality evaluation method may be applied to the development of processed foods that reflect consumer preferences.
Three types of middling (M) flour and brake (B) flour were prepared from two wheat varieties "Mochihime" and "Yukichikara" using a Buhler test mill. The protein contents of B flours were higher than those of M flours, and the noodles made from B flours were harder than those of M flours in both varieties. The breaking test of noodles made from 1M flours suggested that "Mochihime" noodles were soft but required some force to bite through, while "Yukichikara" noodles were harder and tougher than those of "Mochihime". The braking characteristics of the noodles would be attributed to the ratio of amylose content to amylopectin content, that is, starch composition in both varieties.
This study focused on the factors that soften the crumb texture of vacuum-cooled bread by examining the effect of residual heat applied to bread during the vacuum cooling process, focusing on how suppressing residual heat affects the starch and protein content of the bread. The results showed that in vacuum cooling breads, the removal of residual heat preserved the grain shape and crystallinity of the starch and inhibited the progress of gelatinization. In addition, residual heat also enhanced the insolubilization of proteins caused by baking, indicating that protein insolubilization was suppressed in vacuum cooled breads with less residual heat. To further elucidate the effect on protein properties, the isoforms of gliadin that were soluble in the EtOH fraction, whose hydrophobicity was reduced by residual heat, were identified. The results showed that alpha-/beta- and gamma-gliadins, which exhibit higher hydrophobicity among gliadin isoforms, demonstrated increased solubility in vacuum-cooled bread where residual heat was suppressed.
This study investigated the effect of preheating on egg white gel (EWG) properties. EWG was prepared by a two-step heating process consisting of preheating at 60-80 degrees C followed by heating to 90 degrees C for 30 min. EWG preheated at 66 degrees C had a fibrous structure, with a higher breaking strength and strain than the other EWGs tested. EWG preheated at 74 degrees C had a coarse structure, with a lower breaking strength and strain than the other EWGs tested. Both incubation at 80 degrees C for 24 h and pickling in acidic seasoning solution for 21 d did not increase the breaking strength of strain for EWG preheated at 74 degrees C as much as that for EWG prepared by one-step heating. After preheating at 66 degrees C, ovotransferrin and lysozyme formed aggregates, while ovalbumin remained monomeric. After being preheated at 74 degrees C, ovotransferrin, lysozyme, and most of the ovalbumin aggregated. Therefore, the findings showed that the interaction between ovalbumin resulted in a fibrous network with high breaking strength when EWG was preheated at 66 degrees C, while the lack of monomeric ovalbumin and the network that formed during preheating resulted in a coarse network for EWG preheated at 74 degrees C. Thus, this method appears to be a useful for controlling the texture of EWG.
In this study, we investigated the effects of high-ash stream flour sourdough on the taste and flavor of bread. In the LC/MS and GC/MS analyses, bread samples with 2,5 % and 5 % high-ash flour sourdough, as well as bread samples with 10 % and 20 % wheat flour sourdough, exhibited similar results. When using high-ash flour sourdough, there was an increase in lactic acid and amino acid contents. Additionally, the GC/MS results indicated an increase in the target-ion area values of organic acids and aldehydes, while the area value of pyrazines decreased. In the sensory evaluation, terms such as "sweetness" and "saltiness" were selected for the sample without any addition of the sourdough, while "sourness," ''harshness," and "burnt smell" were selected for the sample with 20 % high-ash flour sourdough. In sensory evaluations, the sample with 10 % wheat flour sourdough was comparable to the 2.5 % and 5 % high-ash flour sourdough samples. Meanwhile, the sample with 20 % wheat flour sourdough was between the 5 % and 10 % high-ash flour sourdough samples. These findings suggest that even in small quantities, high-ash flour sourdough was more effective in enhancing the taste and flavor components of bread compared to wheat flour sourdough.
This paper investigates the economic implications of animal welfare considerations in egg production. Rising production costs associated with improved animal welfare pose a challenge for a sustainable livestock industry. To address this, we estimate production costs and retail prices across four egg production systems: conventional battery cages, enriched cages, aviaries, and barn-farming systems. Our analysis reveals a significant cost increase for animal welfare-friendly systems compared to battery cages. Barn-farming production, for example, incurs 2.4 times higher production costs and double the retail price compared to battery cages. The cost differences primarily stem from increased facility requirements, chick procurement, feed needs, and labor costs. The findings highlight the need for a multifaceted approach to promote animal welfare in the egg industry. This may involve certification schemes, alongside government regulations and cost-sharing mechanisms, to ensure economic viability for egg producers.
A survey of 10 major food manufacturers focused on evaluating their food safety culture, food defense, and food fraud prevention, and showed the significance of GFSI-recognized certification for ensuring policy compliance and operational relevance. Aimed at enhancing quality assurance, the study found that with the spread of GFSI-recognized certification programs, each company is redefining their policies, standards, and rules regarding quality. Based on these findings, it is important to improve the food safety culture, food defense, and food fraud prevention. These efforts are essential for product quality and have implications for the broader food industry, demonstrating the value of integrating comprehensive safety and quality measures in manufacturing practices.
Three varieties of superheated brown rice were processed into a paste, and their milling and storage characteristics were analyzed. First, in superheated brown rice produced by the rice sterilization and insecticidal equipment, i.e., the superheated treatment zone B, the GABA content increased and the grinding characteristics were superior. Second, in the superheated treatment zone A, the quality of the brown rice paste was better in the retort storage zone and the frozen storage zone. Next, we confirmed that the quality of brown rice paste could be maintained for 12 months in the retort storage and frozen storage areas. The GABA content of the brown rice paste was increased by boiling in hot water in the control area. Since the viscoelasticity of brown rice paste varies depending on storage conditions, using different storage temperatures for different purposes is recommended; for example, using frozen storage when a harder paste is desired and retort storage when a softer paste is desired. Mizuhochikara gradually became harder, while Himenomochi was generally soft and gradually lost its stickiness. The taste of Hitomebore brown rice paste was the same as the standard after 12 months of storage in superheated Zone B, whether frozen or retorted, suggesting that superheating in Zone B helps to maintain quality.
To demonstrate the importance of sound in the perception of food texture, a sensory evaluation of texture was conducted using a custom device by feeding bone conducted sounds generated during the mastication of potato chips through headphones as auditory feedback. In agreement with previous reports, it was verified that the perceived crispness was generally augmented depending on the presented sound pressure level. It is also suggested that enhanced mastication sounds have a complementary effect on deteriorated texture of foods that have absorbed moisture.
Soybeans have been attracting increasing attention not only for their superior nutritional qualities, but also for their functional ingredients. In addition, there is growing interest in soybeans as a food that can cope with the "protein crisis" that is expected to come in the future, and as a raw material for "plant-based foods" such as soy meat. This interest is partly because soybeans have a smaller impact on the global environment, such as lower greenhouse gas emissions in the production process compared to the production of meat. As a result, global demand for soybeans is increasing, and the supply-demand balance for soybeans in Japan is beginning to change. This article introduces the recent situation surrounding domestically produced soybeans, as well as the efforts to breed and disseminate soybean varieties that are pod dehiscence resistant, high-yielding, and have modified seed components, which have been developed by the National Agriculture arid Food Research Organization in recent years.
In addition to its other functions, the skin controls water loss from the body and acts as a barrier against the external environment. The molecules in skin cells play a major role in these functions and are markedly affected by hormone and cytokine levels, which are regulated by aging and nutritional status. The protein hormone adiponectin increases skin collagen, hyaluronan, and ceramide levels and decreases liver lipid levels. Malloius japonicus leaf extract increases adiponectin levels in 3T3L1 cells. Therefore, we investigated the effects of M japonicus leaf extract on skin cell molecules and lipid metabolism in rats fed a high-fat diet, which decreased collagen synthesis as well as hyaluronan and ceramide levels. Collagen, hyaluronan, and ceramide levels increased in rats administered 0.3% M. japonicus leaf extract powder over one month. The extract also significantly reduced triacylglycerol levels around the testicles. These results suggest that M japonicus leaf extract powder effectively improves skin functioning and decreases adipose tissue.
