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Manufacturing condition effects on dynamic viscoelastic properties of high-amylose rice gel by high-speed shear treatment

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Shibata, M., Sugiyama, J., Fujita, K., Kokawa, M., Hirano, Y., Matsuyama, S., Trivittayasil, V., Araki, T.  2018 Manufacturing condition effects on dynamic viscoelastic properties of high-amylose rice gel by high-speed shear treatment. ⇒ Waiting for publishing  Food Science and Technology Research, 24(4), 739-746.

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Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 2) rheological measurement

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Araki, T., Du, K., Ueno, S., Kono, S., Do, G., Maeda, T.   2018 Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 2) rheological measurement. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 237-244. Abstract The effects of the freezing process and frozen storage periods on rheological parameters of freshly cooked and freeze-thawed glutinous rice have been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer at -20°C for 1, 5, 10, 30 and 60 days. After steaming and natural thawing processes, creep-recovery test (0.1N, small deformation), texture profile analysis (TPA) test (50% deformation) and the tensile testing (20N, 100% deformation) were performed on one-grain and block-shaped glutinous rice respectively by a rheometer, to measure the rheological parameters of the samples. One-grain samples showed more significant differences with freshly cooked rice in tensile testing, while blockshaped ones showed more in creep recovery tests. There were few significant differences in any fracture characteristics and viscoelastic properties between steaming and natural thawing methods for both block-shaped and one-grain samples in each storage period. The TPA results demonstrated …

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Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 1) ice crystal and color measurement

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Araki, T., Du, K., Ueno, S., Kono, S., Do, G., Maeda, T.  2018 Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 1) ice crystal and color measurement. ⇒ J-stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 231-236. Abstract The effect of the freezing process and frozen storage periods on the microstructure of cooked glutinous rice has been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer (about -22 °C) during 1, 5, 10, 30 and 60-day storage periods. Its microstructure was observed by using fluorescence staining method and the morphology of ice crystals including equivalent diameter and number was analyzed. Colorimetric measurements were conducted after natural and steaming thawing on samples of each storage period. It was found that average equivalent diameter and number of ice crystals increased with storage period from 5 days, and recrystallization occurred in temperature fluctuation during freezing process and storage affected microstructure of glutinous rice. Moreover, by analyzing the distribution of ice crystals, it was found that most of them are under 10µm in each storage period. Frozen stored glutinous …

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Baking and coloring characteristics for frozen pizza dough in a hot-air and superheated steam oven

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Araki, T., Meng, L., Kono, S., Imamura, H., Ueno, S., Do, G., Maeda, T.   2018 Baking and coloring characteristics for frozen pizza dough in a hot-air and superheated steam oven. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 245-250. Abstract Pizza dough samples were frozen and stored at different temperature (-5̊C, -15̊C, -25̊C, -35̊C and -45̊C) and for different storage periods (1 day, 15 days, 25 days and 35 days) to measure the baking characteristics of the samples in a hot air (HA) and superheated steam (SHS) oven. Baked samples were employed for the measurement of surface color and moisture content. The moisture content of the samples frozen at -5̊C significantly decreased after 15 days of frozen storage. The surface color of the SHS-dried samples changed more drastically than that of HA-dried samples. Compared with HA, the SHS baking showed the potential to give the frozen pizza dough higher thawing rate, less baking time, and faster browning ability. The combined effect of initial condensation, crust thickness and water redistribution from crumbs to crusts might have played important roles in differentiating the HA- and SHS-baked samples. …

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Sensory evaluation of frozen-thawed indigenous Philippine durian cultivars and its association to measured quality attributes

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Tagubase, J. L., Palangga, Z., Liu, H., Araki, T., Ueno, S., Yoshie, Y.  2018 Sensory evaluation of frozen-thawed indigenous Philippine durian cultivars and its association to measured quality attributes. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 261-267. Abstract Five Philippine durian cultivars – Puyat, Duyaya, GD69, Native, Arancillo, were subjected to consumer intensity-ranking test with 50 durian consumers as panelists to determine the correlation between the experimental measured values and the consumers’ perceived intensity of the different durian quality attributes: color, texture, physicochemical properties, sugars, and organic acids content. Preference ranking test was also performed to identify the most preferred cultivar based on the five quality attributes evaluated. Results of the intensity ranking showed a good correlation between the experimental values and sensory perception on the color, texture, sweetness and overall flavor. Same trends in the degree of intensity were observed in the measurements, objective and sensory analysis. In the preference-ranking test, results revealed that Duyaya was the most preferred cultivars in terms of the color, while Arancillo was rated most preferred for the texture. In reference to the taste/flavor, the top choices were …

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