Quantitative Evaluation of &lt;i&gt;Kuchidoke &lt;/i&gt;from Rice Crackers

Yamaya, Kenta; Hosoi, Yukari; Takei, Ryo; Washio, Hideaki; Nishizu, Takahisa

doi:10.3136/nskkk.66.90

J. Food Sci. Technol. Res.

2019

DOI: 10.3136/nskkk.66.90

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Quantitative Evaluation of <i>Kuchidoke </i>from Rice Crackers

Kenta Yamaya¹,

Yukari Hosoi

Ryo Takei³

et al.

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Cited by 3 publications

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米菓の飲み込みやすさの解明に向けた食塊構造の可視化

YAMAYA¹,

ITO

TAKEI³

et al. 2022

Japan J. Food Eng.

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Rice crackers have been used to test masticatory ability, for mastication training, and investigate the dynamics of mastication in humans. However, no study has examined the relationship between the change in rice cracker structure during mastication and their physical properties in the food bolus, so the aim of this study is to investigate this relationship. In this study, artificial food boluses of 10 different rice crackers, each with a different texture and perceived ease of swallowing, were prepared using a bead mill. At each mastication stage (5-20 s), the permeation of saliva into the artificial food bolus and the status of particle shape were visualized by X-ray computed tomography, and physical properties were measured with a texture analyzer. By freeze-dr ying, it was possible to visualize inner structure of the artificial food bolus that stopped the enzymatic reaction and saliva absorption during each mastication stage. There were three types of artificial food bolus and positive correlation between swallowability and cohesiveness. Our results showed that rice crackers are easy to swallow if they are softened by quick permeation of saliva in the late stage of mastication, or remain until the late stage of mastication as pieces covered with digested starch.

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米菓の飲み込みやすさの解明に向けた食塊構造の可視化

YAMAYA¹,

ITO

TAKEI³

et al. 2022

Japan J. Food Eng.

View full text Add to dashboard Cite

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Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture

Yamaya¹,

Takei²,

Takahashi³

et al. 2022

J. Food Sci. Technol. Res.

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We established a method for visualizing the three-dimensional oil distribution in rice crackers, and analyzed the correlation with sensory evaluations of texture to clarify the effect of oil permeation on the texture. The internal structure of the model rice crackers permeated by oil was investigated at 5 levels (oil content ranging from 10 % to 50 %), and the permeation distribution was recorded by X-ray micro-computed tomography (CT). To clarify the relationship between the degree of permeation and the texture, texture evaluation terms related to oil were classified into 8 groups, e.g., crispness (as "kari-kari" in Japanese), tenderness ("shittori"), and hardness ("zaku-zaku"), by cluster analysis, and the model rice crackers were evaluated using these terms. The oil content tended to be higher near the surface than in the deep interior proportion to the total amount of permeated oil. The crispness increased up to 30 % oil content but dropped sharply at 40, 50 %, showing that the oil content and texture were not well correlated. On the other hand, the oil distribution analysis showed that permeation into the deep interior influenced the crispness and tenderness, and permeation into the middle layer enhanced the hardness. The model enabled quantification of the optimum oil distribution to create the desired texture.

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Effects of enzyme addition on the expansion properties and dietary fiber composition of barley flour-blended breads

Nakatsuka

2024

J. Food Sci. Technol. Res.

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Quantitative Evaluation of <i>Kuchidoke </i>from Rice Crackers

Cited by 3 publications

References 4 publications

米菓の飲み込みやすさの解明に向けた食塊構造の可視化

米菓の飲み込みやすさの解明に向けた食塊構造の可視化

Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture

Effects of enzyme addition on the expansion properties and dietary fiber composition of barley flour-blended breads

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