Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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Effects of Seaweed Substitution on Breadmaking. : (II) Laminaria (Kombu)
Get PDFP(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Laminaria (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the water absorption capacity (X) was negatively correlated to the loaf volume of the bread made from WFRS (Y). And the followingregression equation was obtained: Y=-22.5X+3157.0departmental bulletin pape
Risk Factor for obesity in Female Adolescents : Focus on Diet Behavior
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Effect of Cooking Loss on Mineral Intake in Diabetic Diets
Get PDFP(論文)We have previously reported finding differences between the calculated and measured mineral content of diabetic diets. To determine the cause for these differences, a model experiment was performed with common foodstuffs and frequently used cooking processes for preparing diabetic diets. The foodstuffs were 31 samples of vegetables, 2 samples of potatoes, 4 samples of dried noodles and 7 samples of fish. The iron, zinc, copper, magnesium and potassium contents of each sample were analyzed by atomic absorption spectrometry before and after cooking. The percentage decrease in each of these elements was calculated from the difference in the values before and after cooking. The decreases in the mineral contents of the vegetables were greater when boiled in water than when dipped at room temperature. The percentage decrease with dipping rose as the contact surface with the water increased. Losses in the grating process used with such vegetables as radish and carrot were around 14～20% and when a squeezing process was added after boiling, the losses increased to 26～46%. This was the largest cooking loss with the vegetables. Potassium was decreased most by the boiling or dipping process, but iron was not affected much. This decrease may have depended on the characteristics of each element. It is concluded that cooking loss is one important reason why the chemically analyzed mineral values for diabetic diets are often lower than the calculated values. It is necessary to take care in the preparation of food to minimize the cooking loss of those minerals which are likely to be insufficient, especially with low-energy diabetic diets.departmental bulletin pape
Interaction between Chlorogenic Acid and Antioxidants
Get PDFP(論文)The interaction between chlorogenic acid (CGA) and antioxidants was investigated by two different parameters: radical intensity and cytotoxicity induction. ESR spectroscopy shows that CGA produced radicals under alkaline condition. The CGA radical was scavenged by 100-300-fold lower concentrations of sodium ascorbate or N-acetyl-l-cysteine (NAC), whereas the ascorbate radical was not completely scavenged by CGA. The cytotoxic activity of CGA ageinst human oral tumor cells (HSC-2, HSG) wa completely eliminated by lower concentrations of sodium ascorbate or NAC, whereas that of sodium ascorbate or NAC was only slightly reduced by CGA. The present study demonstrated that CGA ubdyces cytotoxicity by its radical-mediated oxidation mechanism and suggests the applicability ESR spectroscopy for the screening of drug to drug interaction.departmental bulletin pape
Induction of cytotoxicity by chlorogenic acid in human oral tumor cell lines
Get PDFP(論文)Millimolar concentrations of chlorogenic acid (CGA) showed higher cytotoxic activity against human oral squamous cell carcinoma (HSC-2) and salivary gland tumor (HSG) cell lines, as compared with that against human gingival fibroblast (HGF). The cytotoxic activity of CGA was significantly reduced by catalase or CoCl_2, but not affected by FeCl_3 or CuCl_2. ESR spectroscopy showed that higher (millimolar) concentrations of CGA produced radicals under alkaline conditions, acting as a prooxidant, whereas lower concentrations of CGA scavenged superoxide and hydroxyl radical. CGA produced large DNA fragments (as identified by slightly faster migrating band of DNA on agarose gel electrophoresis) and nuclear condensation (as demonstrated by Hoechst (No.33258) staining) in tumor cell lines. Activation of caspase was demonstrated by staining with M30 monoclonal antibody, which reacts with degradation products of cytokeratin 18. Contact with CGA for at least 6 h was necessary for irreversible cytotoxicity induction. Pretreatment of the cells with caspase 3 inhibitor partially inhibited the cytotoxic action of GGA. These date suggest that CGA induces cytotoxicity in oral tumor cell lines, possibly by hydrogern peroxide-mediated oxidation mechanism.departmental bulletin pape
Water Vapor Sorption on Nylon 6 Micro Fiber by Inverse gas Chromatography
Get PDFP(論文)The adsorption behavior of water vapor by Nylon 6 micro fiber at 50～90℃ was studied by inverse gas chromatography. The plots of the retention volume against peak area were found to pass through a minimum, indicating the strong adsorption of water molecules on the fiber at the low vapor pressure. The adsorption isotherms therefrom were found to be of BET Il type, suggesting the presence of adsorption sites on the fiber surface. BET parameters, N_m and E_1, which stand for the adsorbed water weight per fiber weight and the adsorption heat per mole of water respectively, showed knickpoints at ca. 60℃. This temperature was assigned to the glass transition one of the water sorbed fiber matrix.departmental bulletin pape
Influence of Colored papers on Sensory Evaluation of some Flavors
Get PDFP(論文)Detailed results were presented on the cosensory evaluation of four kinds of flavors, apple, lemon, peppermint, strawberry, on colored papers. The feeling characteristics of samples were stabilized prior to the sensory tests. The results of judgement obtained by the semantic differential method (SD method) were analyzed by the factor analysis. Six factors were derived and the relationship between the factors and the feelings Was discussed briefly.departmental bulletin pape
Effects of Adding Cocoa Powder on the Quality of Muffins
Get PDFP(論文)Effects of adding cocoa powder on the quality of muffins were studied. Water absorption capacity and cocoa content in wheat flour had a high correlation (r=0.984, p<0. 05) because cocoa contains more dietary fiber than wheat flour. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour. The volume of muffins were equal to control when cocoa level in wheat flour increased. Hardness of muffins had a tendency to increase and the color of muffins became brownish as cocoa level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 30% of soft flour by cocoa.departmental bulletin pape