Methods of Evaluating Texture in Japanese Radishes and Changes in Texture during a Light-pickling Process

Komiyama, Seiichi; Kato, Jun; Meguro, Takeshi; Yamaguchi, Atsuko; Yamamoto, Aiko

doi:10.2503/hrj.8.101

Cited by 4 publications

(1 citation statement)

References 12 publications

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“…The results suggested that the changes in hardness had a significant correlation with the changes in pectin, especially for protopectin. The results obtained also showed a good agreement with previously reported findings, which presented a high correlation between hardness and the amount and type of pectin (Hudson & Buescher, ; Komiyama et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

Zheng

Zhang

Zhou

et al. 2013

Int J of Food Sci Tech

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Summary The amino acid contents, texture, pectin and microstructure of bamboo shoots (Dendrocalamus latiflorus) with different salt concentrations during pickling process were examined to evaluate the effects of such process on its nutrient contents and texture. The results show that the total amino acid content of fresh bamboo shoots (FBS) was 16.35 g/100 g of dry weight, whereas those of pickled bamboo shoots (PBS) with different salt concentrations (8% and 20%) were 6.89 g/100 g and 7.91 g/100 g of dry weight, respectively. The texture analysis revealed that the hardness of the two PBS decreased by 60% and 47% after 90 days of pickling process, respectively. The protopectin contents of such PBS decreased by 64% and 49%, respectively, whereas their content of water‐soluble pectin exhibited an increasing tendency during the pickling process. In addition, the scanning electron microscope images of the bamboo shoots revealed that the FBS tissues presented almost isodiametric parenchyma cells with a regular shape, whereas the parenchyma cells of PBS showed a clear turgor loss, presenting degradation and shrinkage in the cell wall contours.

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Section: Resultsmentioning

confidence: 97%

Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

Zheng

Zhang

Zhou

et al. 2013

Int J of Food Sci Tech

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Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion

Miyagi¹,

Yasuda²,

Hisaka³

et al. 2011

Engeigaku kenkyuu

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For characterization of chemical and/or physical taste evaluation of Japanese bunching onion (welsh onion), the relationship between sensory descriptions of pungency, sweetness and texture, and the chemical and/or physical properties were investigated. Pungency score of the fresh bunching onion and the amount of pungent precursors estimated by pyruvic acid production showed a strong positive correlation (r = 0.94**). Sweetness score of the heated bunching onion and brix value did not show a positive correlation, while the concentrations of glucose, fructose, total free sugar, and sucrose equivalent sweetness showed a good agreement with the sweetness score (r = 0.98** to 0.99**). Texture scores (scores of organoleptic hardness) of boiled and grilled bunching onion showed a strong positive correlation with the penetration resistance measured by cylindrical plunger (Φ3 mm) (r = 0.90* to 0.99**). As shown above, pungency and hardness of the bunching onion can be expressed as the amount of pyruvic acid and penetration resistance, respectively. The sweetness should be estimated by the concentrations of glucose, fructose, total free sugar, and the sucrose equivalent sweetness, but not the brix value.Key Words：brix, free sugar, intrusive stress, pyruvate, texture

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Research on Preferences of Japanese Bunching Onion (Welsh Onion) among General Consumers and Various Types of Restaurants

Miyagi¹,

Yasuda²,

Hisaka³

et al. 2011

Engeigaku kenkyuu

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For the development of a palatable cultivar and appropriate sales strategies, research into preferences of Japanese bunching onion (welsh onion) among general consumers and various types of restaurants were carried out. Research methods involved a distribution table for the general consumer and individual interviews for restaurants. For the general consumer, stronger flavor and sweetness of fresh and heated (boiled or grilled) bunching onions were preferred. Softer texture of grilled bunching onion was also preferred. Preferences regarding pungency, stickiness and texture for fresh, boiled and grilled Japanese bunching onions varied depending on the consumer's individual attributes. For restaurants, softer pungency and stronger sweetness of Japanese bunching onions were preferred, while preferences for flavor and texture varied according to the restaurant type. Freshness and domestic production were considered important items when restaurant owners choose Japanese bunching onions. Japanese food restaurants tended to value taste and flavor, while other types of restaurants tended consider the price and size of Japanese bunching onion important. In the demand for the Japanese bunching onion breeding, the Japanese food restaurant owners frequently expressed hope for the development of Japanese bunching onion cultivar with specific features, while other restaurants hoped for improvement of its appearance, price and stable quality.

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Methods of Evaluating Texture in Japanese Radishes and Changes in Texture during a Light-pickling Process

Cited by 4 publications

References 12 publications

Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion

Research on Preferences of Japanese Bunching Onion (Welsh Onion) among General Consumers and Various Types of Restaurants

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