High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame.

Masafumi Hidaka,Naoto Yagi,Shuhei Miyashita,Masato Hoshino,Tomoyuki Fujii,Yukiya Kogasaka,Yoshinori Kanayama

doi:10.3390/foods11050730

Abstract

Although several reports exist on the use of X-ray analysis in vegetables and fruits to examine internal disorders, cavities, and porosity, information on X-ray analysis of qualities, such as texture, is lacking as well as information on X-ray analysis of legumes. Therefore, this study aimed to perform X-ray analysis with sensory and rheometer tests in cooked vegetable soybean (edamame). Edamame is popular worldwide due to its deliciousness and nutritional value. Vascular structures and cracks around them were clearly visualized using X-ray phase-contrast computed tomography (CT) imaging. In addition, we observed the fine structure of the seed coat, which could be important for seed development, germination, and processing. The density in the edamame beans declined as the boiling time increased, promoting a reduction in hardness described in sensory and rheometer tests. The reduction in density proceeded from the gap between cotyledons, the opposite side of the hypocotyl, and the crack. Collectively, the findings show that the high-resolution X-ray phase-contrast CT imaging conducted in a nondestructive manner may help in effectively evaluating the quality of vegetables and in observing the internal structures related to plant development.

Highlights

With respect to the quality of vegetables and fruits, sugars [1,2], functional ingredients [3], and minerals [4] related to flavor and nutrition are important
We examined the effect of the cooking method on the quality of edamame based on the structural changes
The results of pairwise comparisons indicated that rupture stress and rupture energy declined continuously between 2 min and 6 min boiling and between 6 min and 15 min boiling, whereas there was a significant decline in penetration energy only between 6 min and 15 min (Wilcoxon rank-sum test, applying Holm correction with α = 0.05)

Summary

Introduction

With respect to the quality of vegetables and fruits, sugars [1,2], functional ingredients [3], and minerals [4] related to flavor and nutrition are important. Texture is one of the most important criteria to evaluate quality. One method for evaluating the quality of vegetables and fruits is a sensory evaluation test, which effectively evaluates the complex food quality. Because of limitations in terms of cost, sample volume, and throughput, rheological analysis is used along with a sensory evaluation test to evaluate the texture [5,6]. Texture is a multi-parameter attribute derived from the structure of foods, indicating the importance of the internal structure [7]. A multidisciplinary collaboration between different fields is necessary to evaluate complex food quality, including texture [5]. X-ray analysis can be considered an additional approach to the conventional methods for evaluating the internal food structure. The upper limits of the amount of X-ray irradiation to food and leaked X-ray doses are legally set, and at the practical stage, developing analytical methods and equipment at a level that does not affect foods and operators is required

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Conclusion