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Studies on the standardization of instrumental method for evalution and analysis of food texture

Research Project

Project/Area Number 09832004
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 咀嚼
Research InstitutionKYOTO UNIVERSITY

Principal Investigator

MORI Tomohiko  RESEARCH INSTITUTE FOR FOOD SCIENCE KYOTO UNIVERSITY,Professor, 食糧科学研究所, 教授 (10027188)

Co-Investigator(Kenkyū-buntansha) HAYASHI Yukako  RESEARCH INSTITUTE FOR FOOD SCIENCE KYOTO UNIVERSITY,Assistant, 食糧科学研究所, 助手 (60212156)
Project Period (FY) 1997 – 1998
Project Status Completed (Fiscal Year 1998)
Budget Amount *help
¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 1998: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1997: ¥2,300,000 (Direct Cost: ¥2,300,000)
KeywordsTexture / Mechanical Property / Compression Test / Texture Measurement
Research Abstract

Texture is an attribute that is important to food acceptance. Objective measurement and/or quantification of the texture continue to interest researchers. Various instrumental texture testings, fundamental, empirical and imitative tests, have followed with a view to measure physical and rheological characteristics of texture. However, little has been done related to discrimination of textural features of foods. We conducted to develop instrumental method for food texture measurement. Firstly, a uniaxial compression-decompression tests were carried out using a KES-FB 3 Compression Tester (Kato Tech Co.Ltd., Kyoto, Japan) equipped with a cylindrical plunger. The compression-decompression tests were carried out at different levels of compression, i.e., at small, medium and large compression levels and at rupture. From these tests, compression work, resiliency, compressibility and force at each compression level were determined. The date sets composed of 110 and 120 samples including various types of viscoelastic foods and gels were subjected to factor analysis. The samples were distinguishable from each other in terms of the factor scores for factors 1, 2 and 3 which correspond to textural characteristics of hardness (and toughness), elasticity and fracturability, respectively. This means that textural features and characteristics are distinguishable in a quantified manner. This method includes measurement of mechanical characteristics, factor analysis of instrumental date, and representation of these date in a three-dimensional diagram. Secondly, effects on the measurement of mechanical properties of the shape of sample among different kinds of food and gel samples were examined. The measurement was reproducible and reliable when sheet type of the samples was subjected. This was also the case in the texture measurement. Standardization of the texture measurement was established partially, in the steps of compression testing and factor analysis.

Report

(3 results)
  • 1998 Annual Research Report   Final Research Report Summary
  • 1997 Annual Research Report
  • Research Products

    (13 results)

All Other

All Publications (13 results)

  • [Publications] Yuporn,Chanyongvorakul: "Polymerization of β-lactoglobulin and bovine serum albumin at oil-water interfaces in emulsions by transglutaminase" Food Hydrocolloids. 11・4. 449-455 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 中川, 恭子: "圧縮試験法に基づくかまぼこの物性評価システム" 日本食品科学工学会誌. 44・8. 585-589 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] S., Kawase: "Comparison of antioxidative activity among three types of prolamin" Journal of Cereal Science. 28. 33-41 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 森, 友彦: "食感の新評価法とその装置化-Texo Graphテキソグラフの試作" 食品機械装置. 11. 67-73 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 森, 友彦: "タンパク質の科学(ダイズタンパク質)" 朝倉書店, 15 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 松村, 康生: "タンパク質の科学(コムギタンパク質)" 朝倉書店, 5 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Yuporn Chanyongvolakul: "Polymerization of beta-lactoglobulin and bovine serum albumin at oil-water interfaces in emulsions by transglutaminase" Food Hydrocolloids. 11(4). 449-455 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] S.Kawase: "Comparison of antioxidative activity among three types of prolamin" Journal of Cereal Science. 28. 33-41 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] S.Kawase: "Comparison of antioxidative activity among three types of prolamin Subunit." Journal of Cereal Science. 28. 33-41 (1998)

    • Related Report
      1998 Annual Research Report
  • [Publications] 森 友彦: "食感の新評価法とその装置化-Texo Graphテキソグラフの試作" 食品機械装置. 11. 67-73 (1998)

    • Related Report
      1998 Annual Research Report
  • [Publications] 森 友彦: "タンパク質の科学(ダイズタンパク質)" 朝倉書店, 15 (1998)

    • Related Report
      1998 Annual Research Report
  • [Publications] Yuporn Chanyongvorakul: "Polymerization of β-lactoglobulin and bovineserum albumin at oil-water interfaces in emulsions by transglutaminase" Food Hydrocolloids. 11・4. 449-455 (1997)

    • Related Report
      1997 Annual Research Report
  • [Publications] 中川恭子: "圧縮試験法に基づくかまぼこの物性評価システム" 日本食品科学工学会誌. 44・8. 585-589 (1997)

    • Related Report
      1997 Annual Research Report

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Published: 1997-04-01   Modified: 2016-04-21  

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