- 著者
- Yumiko Nakanishi Kentaro Irie Masatsune Murata
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.24, no.1, pp.159-167, 2018 (Released:2018-03-24)
- 参考文献数
- 22
- 被引用文献数
- 1
Pasta samples boiled for different times and mixed with tomato sauce were physically and chemically evaluated to determine the factors affecting the suitability of boiled pasta with tomato sauce for eating. Physical properties of the pasta boiled for the shortest time changed greatly when sauce was added. The texture of the pasta boiled for the longest time was soft, because the core lacked a non-gelatinized region. In a force–strain curve, the change in the force after the breaking point of the pasta boiled for the shortest time was the largest after sauce addition. The T2 values and chlorine distribution of pasta samples showed that the amount of penetration of the sauce ingredients to the core of the pasta boiled for the shortest time was less than that of the pasta boiled for the longest time. These results suggest that small changes in the physical properties after the sauce addition, sufficient penetration of the sauce ingredients to the core, and the presence of a non-gelatinized region at the core are critical factors affecting the suitability of boiled pasta with tomato sauce for eating.
- 著者
- Midori NISHIMURA Nana SAMESHIMA Keiko JOSHITA Masatsune MURATA
- 出版者
- 社団法人 日本食品科学工学会
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.18, no.3, pp.413-417, 2012 (Released:2012-09-05)
- 参考文献数
- 20
- 被引用文献数
- 13
Mung bean sprouts turn brown during cold storage. Here we showed that heat-shock treatment inhibited this browning by repressing the induction of phenylalanine ammonia-lyase (PAL) activity and the biosynthesis of polyphenols during cold storage. Mung bean sprouts were soaked in warm water at 50°C for 60 s as heat-shock treatment and then stored at 8°C for 6 days. Heat-shocked mung bean sprout turned less brown than that of the control sprout. The PAL activity in the control significantly increased during cold storage, while that in heat-shocked mung bean sprouts did not. The polyphenol content in heat-shocked mung bean sprouts was lower than that in the control at 3 and 6 days. There was no significant difference in polyphenol oxidase activity between the control and heat-shocked mung bean sprouts during cold storage. These results show that mild heat treatment inhibited the enzymatic browning of mung bean sprouts by repressing the induction of PAL activity during cold storage and the accumulation of polyphenols.