1
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Ogawa T. Elucidation of the mechanism by which the internal structure of food controls the quality. Biosci Biotechnol Biochem 2023; 87:935-945. [PMID: 37385822 DOI: 10.1093/bbb/zbad088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/01/2023]
Abstract
Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such example of this, and a new method for measuring the moisture distribution was developed, focusing on the fact that the brightness of food varies depending on its moisture content. Using this method, new mechanisms of water transfer inside food were proposed based on the rehydration process of noodles. In addition, as a new analysis method for understanding of extremely complex phenomena, we suggest the "artificial intelligence comprehensive and reverse analysis methods". As a future prospect, we discussed the possibility that this method could contribute to elucidating various unknown complex phenomena.
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Affiliation(s)
- Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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2
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Shang J, Zhao B, Li L, Liu M, Hong J, Fan X, Wu T, Liu C, Zheng X. Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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3
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Lin Y, Liu L, Li L, Xu Y, Zhang Y, Zeng H. Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment. Int J Biol Macromol 2022; 194:144-152. [PMID: 34863826 DOI: 10.1016/j.ijbiomac.2021.11.196] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/23/2021] [Accepted: 11/28/2021] [Indexed: 01/13/2023]
Abstract
The objective was to investigate the effect of synergistic enzymatic treatment on the properties and digestibility of a novel C-type lotus seed porous starch (LPS). Scanning electron microscopy showed that the densest and most complete pores were formed on the surface of LPS when the concentration of enzymes added was 1.5% (LS-1.5E). With increases in enzyme addition, the oil and water absorption of the porous starch increased and reached maxima at 1.5% of enzyme. Increased in the specific surface area, total pore volume and average pore diameter of LPS were determined by low-temperature nitrogen adsorption, while when the enzymes exceeded 1.5%, there were no significant changes. Compared to lotus seed starch (LS), the particle size of LPS also decreased. With the increases in enzyme addition, LPS exhibited higher relative crystallinity and ordering structure by XRD and FTIR. The results by SAXS confirmed that LPS had higher ordered semi-crystalline lamellar and denser lamellar structure compared to LS. Low-field 1H NMR spectroscopy indicated that the proportion of bound water in LPS increased, while the proportion of bulk water decreased. Moreover, the degree of hydrolysis of LPS was lower than that of LS, and the content of rapidly digestible starch decreased, while the content of slowly digestible starch and resistant starch increased with the enzyme addition, which was consistent with the structural properties.
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Affiliation(s)
- Yongjie Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lu Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lanxin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yingru Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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4
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Adachi S, Miyagawa Y, Ariyanto HD, Kobayashi T, Yoshii H. Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes. STARCH-STARKE 2021. [DOI: 10.1002/star.202000235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Shuji Adachi
- Faculty of Bioenvironmental Science Kyoto University of Advanced Science Kameoka Kyoto 621–8555 Japan
| | - Yayoi Miyagawa
- Faculty of Bioenvironmental Science Kyoto University of Advanced Science Kameoka Kyoto 621–8555 Japan
| | | | - Takashi Kobayashi
- Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Sakyo‐ku Kyoto 606–8502 Japan
| | - Hidefumi Yoshii
- Faculty of Agriculture Setsunan University Hirakata Osaka 573‐0101 Japan
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5
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Xiang Z, Ye F, Zhou Y, Wang L, Zhao G. Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chem 2018; 269:193-201. [PMID: 30100424 DOI: 10.1016/j.foodchem.2018.06.153] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/27/2018] [Accepted: 06/30/2018] [Indexed: 01/02/2023]
Abstract
The effects of humidity control on dried starch gels were investigated using starch noodles as a model. A two-stage innovative hot-air-drying regime was developed with the first stage humidity-controlled (70 °C, 60% RH) and the second at high temperature (100 °C). The proposed drying method is comparable to natural-air-drying in product quality and to conventional hot-air-drying (70 °C) in production efficiency. The operating humidity of the first stage predominated the swelling index and rehydration ratio of dry noodles as well as the hardness and chewiness of cooked noodles. The results from XRD, DSC, SEM, digital microscopy and low field TD 1H NMR evidenced that these outcomes were largely ascribed to the higher shrinkage, lower porosity, smoother surface, lesser shape deformation and higher starch retrogradation resulting from increased humidity. The results reported herein are valuable for regulating the physicochemical properties of dried starch gels and glimpsing the underlying mechanisms of related operations.
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Affiliation(s)
- Zhuoya Xiang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lei Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Sweet Potato Research Centre, Chongqing 400715, People's Republic of China.
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6
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Katsuki K, Ogawa T, Adachi S. Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201700280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Kazutaka Katsuki
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University; Uji Kyoto 611-0011 Japan
| | - Shuji Adachi
- Department of Agriculture and Food Technology, Kyoto Gakuen University; Kameoka Kyoto 621-8555 Japan
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7
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Pongpichaiudom A, Songsermpong S. Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13560] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aujcharaporn Pongpichaiudom
- Department of Food Science and Technology; Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd, Ladyaow, Chatuchak 10900; Bangkok Thailand
| | - Sirichai Songsermpong
- Department of Food Science and Technology; Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd, Ladyaow, Chatuchak 10900; Bangkok Thailand
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8
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Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science; Graduate School of Agriculture; Kyoto University; Kyoto 611-0011 Japan
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
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9
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Mathieu V, Monnet AF, Jourdren S, Panouillé M, Chappard C, Souchon I. Kinetics of bread crumb hydration as related to porous microstructure. Food Funct 2016; 7:3577-89. [DOI: 10.1039/c6fo00522e] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An in vitro approach enabled to investigate the relationship between bread crumb porous micro structure and kinetics of hydration.
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Affiliation(s)
- Vincent Mathieu
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | - Anne-Flore Monnet
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | - Solenne Jourdren
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | - Maud Panouillé
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | | | - Isabelle Souchon
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
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10
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Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Water Sorption Kinetics of Gluten-added Wheat Noodle. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku
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11
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Ogawa T, Adachi S. Moisture distribution and texture of spaghetti rehydrated under different conditions. Biosci Biotechnol Biochem 2015; 80:769-73. [PMID: 26645665 DOI: 10.1080/09168451.2015.1116930] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Dried spaghetti was rehydrated to its optimal cooking state, known as al dente, at 60, 80, and 100 °C, in distilled water or 0.1, 1.0, and 2.0 mol/L sodium chloride solutions. Then, the moisture distributions and stress-strain curves were examined to identify the major factors governing the texture of rehydrated spaghetti. The difference in moisture content between the inner and peripheral regions of rehydrated spaghetti and its breaking stress were greater at higher rehydration temperatures; however, rehydration temperature did not affect breaking strain. The sodium chloride concentration of the immersion solution did not affect moisture distribution or breaking stress, while breaking strain was decreased by rehydration at higher sodium chloride concentrations. The results obtained in this study suggest that moisture distribution within spaghetti and its material properties govern its breaking stress and strain, respectively.
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Affiliation(s)
- Takenobu Ogawa
- a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan
| | - Shuji Adachi
- a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan
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12
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Steglich T, Bernin D, Moldin A, Topgaard D, Langton M. Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties. Cereal Chem 2015. [DOI: 10.1094/cchem-03-15-0038-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Göteborg, Sweden
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Diana Bernin
- Swedish NMR Centre, University of Gothenburg, Göteborg, Sweden
| | | | | | - Maud Langton
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
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13
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Adachi S. Engineering aspects of rate-related processes in food manufacturing. Biosci Biotechnol Biochem 2015; 79:517-31. [DOI: 10.1080/09168451.2014.997188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Abstract
Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.
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Affiliation(s)
- Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
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14
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Bernin D, Steglich T, Röding M, Moldin A, Topgaard D, Langton M. Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Ogawa T, Hasegawa A, Adachi S. Effects of relaxation of gluten network on rehydration kinetics of pasta. Biosci Biotechnol Biochem 2014; 78:1930-4. [DOI: 10.1080/09168451.2014.925784] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Abstract
The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.
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Affiliation(s)
- Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Ayako Hasegawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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16
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Ogawa T, Adachi S. Effects of drying conditions on moisture distribution in rehydrated spaghetti. Biosci Biotechnol Biochem 2014; 78:1412-4. [PMID: 25130745 DOI: 10.1080/09168451.2014.918493] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti.
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Affiliation(s)
- Takenobu Ogawa
- a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan
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17
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Steglich T, Bernin D, Röding M, Nydén M, Moldin A, Topgaard D, Langton M. Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Roppongi T, Ogawa T, Adachi S. Water Sorption Kinetics of Wheat Noodle with Different Diameters. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.241] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Briffaz A, Mestres C, Matencio F, Pons B, Dornier M. Modelling starch phase transitions and water uptake of rice kernels during cooking. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.08.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Ogawa T, Adachi S. Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1156-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour. Biosci Biotechnol Biochem 2013; 77:1565-8. [PMID: 23832355 DOI: 10.1271/bbb.130273] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Moisture sorption isotherms were measured at 25 °C for untreated, dry-heated and pre-gelatinized durum wheat flour samples. The isotherms could be expressed by the Guggenheim-Anderson-de Boer equation. The amount of water sorbed to the untreated flour was highest for low water activity, with water sorbed to the pre-gelatinized and dry-heated flour samples following. The dry-heated and pregelatinized flour samples exhibited the same dependence of the moisture content on the partial molar volume of water at 25 °C as the untreated flour. The partial molar volume of water was ca. 9 cm(3)/mol at a moisture content of 0.03 kg-H2O/kg-d.m. The volume increased with increasing moisture content, and reached a constant value of ca. 17.5 cm(3)/mol at a moisture content of 0.2 kg-H2O/kg-d.m. or higher.
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23
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Yoshino M, Ogawa T, Adachi S. Properties and water sorption characteristics of spaghetti prepared using various dies. J Food Sci 2013; 78:E520-5. [PMID: 23527539 DOI: 10.1111/1750-3841.12086] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Accepted: 01/17/2013] [Indexed: 11/29/2022]
Abstract
Spaghetti was prepared using dies made of different materials. The surface was observed using digital and optical microscopes, and was rougher for the spaghettis prepared using the Teflon, polypropylene, polycarbonate, aluminum, and bronze dies in this order. The extrusion velocity when passing through the die was faster, the bulk density was higher, and the rupture strength was greater for the spaghetti having the smoother surface. The die material did not affect the gelatinization temperature. The water sorption curves in boiling water containing 0.5% (w/v) sodium chloride were also observed. The curves were expressed by an equation of the hyperbolic type except for the early stage of sorption in order to estimate the equilibrium amount of water sorbed based on the bone-dry sample. The momentarily-sorbed amount of water, which is a hypothetical quantity to characterize the initial water intake, was estimated by fitting the experimental points within 60 s. The amount was higher for the spaghetti having the rougher surface.
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Affiliation(s)
- Masashi Yoshino
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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24
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AIMOTO U, OGAWA T, ADACHI S. Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.17] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Effect of Salts on the Water Sorption Kinetics of Dried Pasta. Biosci Biotechnol Biochem 2013; 77:249-52. [DOI: 10.1271/bbb.120639] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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26
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Estimation of the gelatinization temperature of noodles from water sorption curves under temperature-programmed heating conditions. Biosci Biotechnol Biochem 2012; 76:2156-8. [PMID: 23132576 DOI: 10.1271/bbb.120522] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A novel method in which the water sorption curve is observed under linearly temperature-raising conditions was proposed to estimate the gelatinization temperature of starch-containing foods, it was applied in an estimation of the gelatinization temperatures of dried noodles. The gelatinization temperatures of two kinds of spaghetti, dried at high and low temperature, were 52.3 and 53.1 °C, and those of udon, kishimen, juwari-soba, hachiwari-soba, so-called common soba, Malony(®), and kuzukiri were 57.0, 57.8, 61.1, 59.6, 57.4, 48.4, and 49.1 °C. The gelatinization temperatures estimated by the method were between the onset and peak temperatures obtained by differential scanning calorimetric measurement.
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