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116 results on '"Kasai, Midori"'

7. Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat.

Author

Koriyama, Takako, Teranaka, Kiriko, Tsuchida, Mitose, and Kasai, Midori

Subjects
ANIMAL coloration, COFFEE beans, SOYBEAN, BEANS, ANTIOXIDANTS, STORAGE
Abstract

The DPPH radical scavenging activity and ORAC value of soybeans (yellow soybean, blue soybean, and black soybean) were increased by roasting at above 190 °C. Concerning raw beans, black soybeans with the darkest seed coat color had the strongest antioxidant activity, indicating the effect of the coat pigment. However, the degree of increased antioxidant activity by roasting was almost similar regardless of seed coat color, suggesting that coat color is independent of the increased antioxidant activity. Concerning aged beans stored at 37 °C/75% RH for 60 days, the antioxidant activity increased in yellow soybean and decreased in blue and black soybean compared to before storage. Conversely, when roasted at 190 °C for 20 min, the DPPH values of all the aged beans were significantly increased. Other analyses of roasted beans with and without seed coat showed that changes in the components of cotyledons during storage may have contributed to the increased antioxidant activity of aged beans, regardless of seed coat color. These results revealed that roasting effectively improves the antioxidant activity of aged soybeans, regardless of seed coat color. We concluded that roasting is recommended for antioxidant properties, particularly regarding the effective use of aged beans. [ABSTRACT FROM AUTHOR]

Published
2023
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15. Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking

Author

Kasai Midori, Sato Yoko, Hayashi Sayako, and Hachikawa Risa

Subjects
Cultural Studies, 0303 health sciences, Chromatography, Aqueous solution, 030309 nutrition & dietetics, Chemistry, Diffusion, Evaporation, 04 agricultural and veterinary sciences, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, Japanese radish, Food Science
Abstract

When cooking foods in a broth, the NaCl concentration in the ingredients increases owing to diffusion, whereas the amount of NaCl in the broth decreases. The broth's concentration is affected by evaporation. This study's purpose was to simultaneously simulate the NaCl concentrations in the ingredients and broth, which change from moment to moment during cooking. The NaCl concentration in the samples was predicted via a three-dimensional diffusion equation, and the amount of NaCl diffusing in the samples was determined. The NaCl concentration in the aqueous solution was predicted using a calculated amount of NaCl in the samples from the solution and the experimental value of evaporation. The predicted values of the NaCl concentrations in the samples and aqueous solution were in good agreement with the experimental values. Therefore, herein, the simultaneous simulation of changes in the NaCl concentration in the samples and aqueous solution during cooking was possible.

Published
2021

23. J-PrefQuest

Author

Nakano, Yuko, primary, Wakita, Andrea, additional, Kasamatsu, Chinatsu, additional, Nonaka, Masahiko, additional, Kasai, Midori, additional, and Schlich, Pascal, additional

Published
2018
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30. Comparative study on flavor preference between Japanese and Chinese for dried bonito stock and chicken bouillon

Author

Kohno, Kazuyo, Kasai, Midori, Hayakawa, Fumiyo, Takeutchi, Fujio, Wang Xichang, Hatae, Keiko, Chen Shunsheng, and Yokoyama, Masahito

Subjects
Sensory evaluation, Business, Food/cooking/nutrition
Abstract

The sensory responses to the taste of dried bonito stock and the chicken bouillon are compared by employing Japanese and Chinese as panelists for sensory evaluation. The Japanese panel evaluated dried bonito stock as no odd taste, weaker in fishy flavor and preferable to chicken bouillon while Chinese panel evaluated it as stronger in odd taste, stronger in fishy flavor and less preferable to chicken bouillon.

Published
2005

34. Quantitative NMR imaging study of the cooking of Japonica and Indica rice

Author

Kasai, Midori, Lewis, Andrew Ross, Ayabe, Sonoko, Hatae, Keiko, and Fyfe, Colin A.

Subjects
NMR imaging, Indica rice, Water content, T2, 家政学・生活科学, Cooking, 498.5, Japonica rice
Abstract

text/plain, application/pdf, 学術雑誌論文, NMR imaging was used to follow changes in the water content and distribution during the cooking of Nipponbare (Japonica), Khao Dawk Mali (Indica) and High Amylose (Indica) rice. Samples were cooked in closed glass vials for various times, quenched to stop cooking and then investigated using two-dimensional multi-echo 1H imaging experiments at 20 °C. Images calculated from the first-echo revealed changes in the water content of the rice grains. T2 images calculated using the first 16 echoes were converted into quantitatively reliable contour maps of the water concentration using an empirical T2 vs. water content calibration determined from a series of water/rice starch mixtures. Considerable differences in the rate of water uptake and diffusion, the average water contents and the proportions of under-, optimally- and over-cooked rice were observed for the three rice types studied.

Published
2007

36. Development of a picture‐scale‐questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers.

Author

Nakano, Yuko, Wakita, Andrea, Kasamatsu, Chinatsu, Nonaka, Masahiko, Kasai, Midori, and Schlich, Pascal

Subjects
SENSORY evaluation, TASTE testing of food, SALTINESS (Taste), UMAMI (Taste), RICE flavor & odor, CONSUMERS, QUESTIONNAIRES
Abstract

Abstract: PrefQuest is a web‐based questionnaire that measures the liking for sweet, fatty‐sweet, salty, and fatty‐salty sensations using combinations of images of French food items. We adapted the original PrefQuest questionnaire for Japanese respondents (J‐PrefQuest). J‐PrefQuest comprises 17 Japanese food items categorized into four sensations: fatty, salty, sweet, and umami. Participants responded by indicating their preferred level of seasoning for each food item on a 6‐point scale. Segmentation of 161 respondents identified groups who preferred: (a) high amount of umami seasonings; (b) low amount of umami seasonings; (c) high amount of fatty and low amount of salty seasonings. To validate the questionnaire, 70 female university students were recruited for a sensory evaluation of five levels of seasoning used for six food items on a 9‐point hedonic scale before completing the questionnaire. The validity of J‐PrefQuest questionnaire was then analyzed by comparing the two results. Practical applications: Measuring personal preference or “liking” for the taste of food items is important as such information may contribute to the prevention of various diseases and improve the quality of life of consumers. We developed a simple questionnaire with pictures to evaluate the liking for fatty, salty, sweet, and umami sensations of Japanese respondents. This questionnaire focuses on typical seasonings added to different Japanese food items and provides objective information about liking different food sensations. Thus, it has application as an important screening tool to identify respondents who may need to make their food consumption behavior more healthy. Moreover, following minor modifications, this questionnaire could also be used in other Asian countries where plain white rice is the stable food. [ABSTRACT FROM AUTHOR]

Published
2018
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38. Internal temperature and softening rate of microwave cooked potatoes

Author

AKINAGA, Yuko and Kasai, Midori

Subjects
ETYP:教育関連論文
Abstract

The possibility of the prediction of cooking state in microwave cooking was discussed by cooking potatoes at definite temperature by intermittent application of electric current. The increase in the internal temperature of sample cooked in a microwave oven by a usual method proceeded in the order of the bottom, middle and top of the part of potatoes. The internal temperature reached 100℃ within 1min and 40sec to 3min. The intermittent heating was performed at definite temperature ranging from 67 to 97℃ and the changes in hardness were determined. The softening rate at each definite temperature was calculated from the changes in hardness with time. The rate constant k was given by k=3.301×10[13]exp (-1.175×10[4]/T) where T is temperature (K). The softening ratio was determined by using the internal temperature curves of sample and k at arbitrary cooking time. The softening ratio of calculated value almost agreed with that of experimental one while showing a difference of 13 to 19%. Thus it is suggested that the cooking ratio of microwave cooked potatoes can be approximately predicted with uslng its softening rate obtained by intermittent heating.

Published
1992

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