著者

Yasumasa Ando Takeyuki Okada

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

pp.FSTR-D-23-00100, (Released:2023-09-19)

被引用文献数

1

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The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.

著者

Chotika Viriyarattanasak Yasumasa Ando Nobuko Fukino Yuji Takemura Tomoko Hashimoto

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

pp.FSTR-D-23-00055, (Released:2023-07-07)

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This study aimed to investigate the textural properties and cellular structure of three frozen⁄thawed Japanese radish cultivars (‘Kenka aokubi’, ‘Hoshi riso’, and ‘Ryujin miura No. 2’) after freezing and thawing. The impacts of the cell wall components, cell membrane parameters, and total soluble solids on the textural properties were also studied. The greatest firmness and least drip loss were found in the frozen/thawed ‘Ryujin miura No. 2’, followed by the ‘Hoshi riso’ and ‘Kenka aokubi’ cultivars. The cellular structure of frozen/thawed ‘Ryujin miura No. 2’ was well preserved while cell damage was found in the other cultivars. ‘Ryujin miura No. 2’ contained the highest amount of Na2CO3 soluble pectin and the lowest amounts of water soluble pectin in the alcohol-insoluble solids, indicating the greater cell wall rigidity compared to the other cultivars. However, cell membrane parameters were completely lost and no relationship between total soluble solids and textural properties was detected for all frozen/thawed samples. These findings highlight the importance of cultivar selection and cell wall rigidity for improvement of the quality of frozen/thawed Japanese radish.

著者

Ken Tokuyasu Kenji Yamagishi Yasumasa Ando Nobuya Shirai

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0003, (Released:2022-08-29)

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Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes <1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of “nata puree,” a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.