Cookery Science

Development of new food preparation and processing technologies

Development of new food preparation and processing technologies for providing processed food with added value including improved palatability and functionality

The palatability of food is influenced by a number of elements including the food’s color, flavor, and texture. However, in the case of foods that do not have their own characteristic color or taste (e.g., rice), the food’s palatability is largely determined by the pleasantness of its texture. Accordingly, in our laboratory, we are conducting research focused mainly on the alteration of texture as a method of improving the palatability of food.


1. Development of new processing technology for cereals
With the aim of enhancing the palatability of processed foods based on cereals such as rice and wheat, we are proceeding with the development of a new processing technology for cooking rice, baking bread, and making noodles.
2. Development of functional ingredient-enriched processed foods
We are developing a technology for use in creating innovative functional foods fortified with new functional ingredients that have been discovered in recent years. This technology facilitates the production of processed foods that possess excellent palatability without impairing the functionality of the enriching ingredients.
3. Development of foods for the elderly and for individuals receiving nursing care
As our society progressively ages, the number of people who experience difficulties with mastication and swallowing is similarly increasing. To address this problem, our laboratory is developing specialized foods for the elderly and for those individuals receiving nursing care; these foods possess a texture that allows safe food consumption by people with such difficulties.

Professor

Eiko AraiPhD
earai@u-shizuoka-ken.ac.jp
TEL.+81-54-264-5823

Professor

Seiko ItoPhD

Details are here

http://dfns.u-shizuoka-ken.ac.jp/labs/cooksci/

 

Figure.1

Scanning electron micrograms of uncooked noodles made by kneading wheat flour with weakly electrolyzed water and tap water.

Figure.2

Effects of enzymatic (actinase, cellulase, lipase, and pectolyase) treatments on the textural properties of cooked rice grains.

References

  1. J. Nutr., 139, 1640–1647 (2009)
  2. Food Sci. Technol. Res., 10, 282–289 (2004)
  3. Food Sci. Technol. Res., 9, 320–326 (2003)
  4. J. Texture Std., 33, 285–295 (2002)
  5. J. Agric. Food Chem., 50, 5326–5332, (2002)