Textural Characteristics of Japanese Foods

Nishinari, Katsuyoshi; Ooizumi, Tooru

doi:10.1002/9781119430902.ch8

Cited by 4 publications

(4 citation statements)

References 22 publications

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“…Based on the physicochemical characteristics test, nougat products produced a moisture content in the range of 6.09%-7.35%, ash content in the range of 0.73%-1.95%; reducing sugar content in the range of 11.50-17.11%; sucrose content in the range of 35. 14…”

Section: Discussionmentioning

confidence: 99%

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

Milendia,

Waspodo

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to determine the priority attributes of nougat with purple sweet potato, cowpea, and stevia leaves, optimize the nougat formulation from the organoleptic aspect, and determine the physicochemical characteristics of nougat. The research method used the Kano model and the central composite design (CCD) response surface methodology (RSM). The results of this study indicate that the attributes that influence consumer satisfaction are purple color, block shape, and low-calorie natural sweeteners. The optimum formulations obtained from purple sweet potato, cowpea, and stevia leaves were 20%, 1.5%, and 0.15% (Formula A14). Nougat products produce a moisture content of 6.09%-7.35%, ash content of 0.73%-1.95%, reducing sugar content of 11.50-17.11%, sucrose content of 35.14-49.38%, total color difference of 38.15-85.40; and hardness 0.357835-10.455 N. All formulations comply with SNI 3547.2-2008 (soft candy not jelly).

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Section: Discussionmentioning

confidence: 99%

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

Milendia,

Waspodo

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Recently textural characteristics of different foods in more than 20 countries have been published 99) . As Matsuo and Fujishima say, the food texture of dysphagia diets also differs among countries because of food culture and history.…”

Section: Thickening Can Prevent the Aspiration?mentioning

confidence: 99%

Rheology for Safe Swallowing 1

Nishinari,

Zhang,

Yang

et al. 2023

J. Soc. Rheol., Jpn

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In aged society, the number of persons with difficulty in mastication and swallowing is increasing, and the aspiration-induced pneumonia is one of the top causes of death in the elderly. Although the detailed mechanism of aspiration is still not well understood, great efforts have been done to prevent the aspiration, and thickening of bolus has been found effective to reduce the risk of aspiration. It was pointed out earlier that excessive thickening reduces the palatability and the intake of fluids leading to dehydration and malnutrition and to formation of the residue as a risk of aspiration. In the present review, the physiological aspects of food oral processing conducted in the mouth by teeth, tongue, saliva have been introduced, and practical evaluation methods of rheological properties used in hospitals and nursing care facilities are described. Viscosity of commonly used polysaccharide-based thickening agents is described in relation with yield stress, thixotropy together with tribological aspects which play important roles in swallowing. To improve the control of texture, new thickening agents and modifying methods of rheological properties are described. Emerging methods to study the swallowing process have been also discussed. Finally, the importance of integration and collaboration of different disciplines is emphasized.

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“…Miso soup, soy sauce, and tofu are common staples in Japanese cuisine that are made from soybeans. Although Japanese cuisine contains high‐protein foods, such as fish and seafood, these foods are also rich sources of the polyunsaturated fatty acid, omega‐3 8 …”

Section: Japanesementioning

confidence: 99%