Japanese Noodles Research Articles

Relevance of a Simulation Model to Microvascular Surgery for Military Surgical Residents.

Microsurgical training is an asset for deployed military orthopaedic surgeons who frequently treat hand or nerve injuries in the field. The objective of this study was to evaluate a microvascular surgery simulation model intended to prepare residents prior to their enrolment in conventional microsurgery degree training. An experimental study was conducted to evaluate technical progress and satisfaction of military surgical residents using a model based on Japanese noodles with four tests of increasing difficulty. Objective endpoints included instruments handling, distribution, and quality of stitches, as well as anastomoses duration. Responses to the Structured Assessment of Microsurgery Skill self-assessment questionnaire were also analyzed. Nine residents from different specialties participated in the study. Their anastomoses quality and average satisfaction significantly increased between the first and the last session (p < 0.05). Conversely, the average operating time decreased significantly over the sessions (p < 0.001). This simulation model seems to constitute a satisfactory initiation to microsurgery and could limit the use of animal models. It could also be included in the continuing education of military surgeons who have an occasional microsurgical practice during deployments.

Smartphone-Based DIY Home Microsurgical Training with 3D Printed Microvascular Clamps and Japanese Noodles

We have recently incorporated simple modifications of the konjac flour noodle model to enable DIY home microsurgical training by (i) placing a smartphone on a mug to act as a microscope with at least ×3.5–5 magnification, and (ii) rather than cannulating with a 22G needle as described by others, we have found that cannulation with a 23G needle followed by a second pass with an 18G needle will create a lumen (approximately 0.83 mm) without an overly thick and unrealistic “vessel” wall. The current setup, however, did not allow realistic evaluation of anastomotic patency as the noodles became macerated after application of standard microvascular clamps, which also did not facilitate practice of back-wall anastomoses. In order to simulate the actual operative environment as much as possible, we introduced the use of 3D-printed microvascular clamps. These were modified from its previous iteration (suitable for use in silastic and chicken thigh vessels), and video recordings were submitted for internal validation by senior surgeons. A “wet” operative field where the konjac noodle lumen can be distended or collapsed, unlike other nonliving models, was noted by senior surgeons. With the 3D clamps, the noodle could now be flipped over for back-wall anastomosis and allowed patency testing upon completion as it did not become macerated, unlike that from clinical microvascular clamps. The perceived advantages of this model are numerous. Not only does it comply with the 3Rs of simulation-based training, but it can also reduce the associated costs of training by up to a hundred-fold or more when compared to a traditional rat course and potentially be extended to low-middle income countries without routine access to microsurgical training for capacity development. That it can be utilized remotely also bodes well with the current limitations on face-to-face training due to COVID restrictions and lockdowns.

Morphology and physicochemical properties of starch isolated from frozen cassava root

Spoilage of cassava root begins immediately after harvest, but its shelf-life could be enhanced by adopting freezing as a storage method. This study investigated the physicochemical properties and morphology of starch isolated from cassava roots frozen for 0, 7, 14, 21 and 28 days. Extracted starches can be categorized as compound starches with most granules irregularly shaped, with some oval, round and truncated. The amylose contents (22.05–26.41%) decreased with an increase in the freezing time, but the starches showed similar crystallinity pattern (Type A). Fourier infrared transform spectroscopy showed a reduction in double-helical order structure of starches from frozen cassava roots. Starches from the stored roots were generally less firm, less sticky, more cohesive and had higher peak and trough viscosities compared to starch from freshly harvested roots. Starch from frozen cassava starch may be suited for use in certain types of noodles, such as Japanese noodles due to low amylose content. Future studies are however, required to explore the starches in food applications.

日本麺用小麦品種「きぬあかり」の開発と高生産技術の開発・普及

日本麺用小麦品種「きぬあかり」の開発と高生産技術の開発・普及

Prediction and Evaluation of Drying Characteristics of Japanese Noodles

Prediction and Evaluation of Drying Characteristics of Japanese Noodles

Studies on the Determination of Hydrogen Peroxide and Its Dissipation in Foods

An enzymatic colorimetric method for the determination of hydrogen peroxide in udon (Japanese noodles) and shark fins was developed. Hydrogen peroxide was extracted from samples with water. After filtration, the extract was treated with o-phenylenediamine and peroxidase in citrate buffer (pH 5.0). Color development was determined by spectrophotometry at 490 nm. Recovery studies were performed at spiked levels 0.92, 3.68 and 9.20 ppm. Average recoveries ranged 90.7∼99.9 and 65.3∼91.7% from udon and shark fins respectively. Coefficients of variation for average recoveries were less than 5%. The detection limit was 0.05 ppm in these commodities. The hydrogen peroxide residues in udon do not decompose or diminish effectively during storage and boiling process. But hydrogen peroxide residues in shark fins were removed by dipping and subsequent boiling with water. Twenty samples of dried shark fins and thirteen samples of udon purchased from various markets were analyzed using the proposed method. The results showed that twelve samples of dried shark fins from grocery stores contained hydrogen peroxide residues ranged from 0.9 to 5451 ppm. Six udon samples purchased from traditional markets contained hydrogen peroxide residues ranged from 5.2 to 516 ppm. No hydrogen peroxide residue was detected in the other seven udon samples purchased from supermarkets.

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Common buckwheat (Fagopyrum esculentum Moench 2n = 2x = 16) is a typical outcrossing crop, which needs pollination by insects, such as bees, for seed setting. It has an excellent nutritional profile, with a well-balanced amino acid composition, is rich in vitamins, fiber, and minerals, and has a high antioxidant potential. It is used in many traditional foods such as soba (Japanese noodles). However, buckwheat has many issues, such as a low lodging tolerance and being a common allergen, which need to be overcome to increase the yield and consumption.

Volatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making

Flavor is one of the important factors for udon, white salted Japanese noodles that are produced by mixing flour, salt, and water prior to being shaped and boiled. Using dynamic headspace extraction-gas chromatography/mass spectrometry, we analyzed the volatile compounds emitted from the flour, dough, and boiled noodles to clarify the formation mechanism of the udon flavor. The volatile compound profiles were analyzed by principal component analysis; those from the dough and noodles were compared to those from the flour. Hydrocarbons were the main compounds emitted from the flour, and aldehydes and ketones from the dough and noodle. These aldehydes and ketones were presumed to be generated from the enzymatic oxidation of unsaturated fatty acids by lipoxygenase (LOX) upon the addition of water. Notably, the abundances of aldehydes and ketones increased during the noodle-making process, affecting the volatile compound profiles of the noodles. Noodles prepared from Nourin 61 flour, which are preferred by consumers, had higher contents of aldehydes and ketones and higher LOX activity. Therefore, the unique volatile compound profiles of udon may be generated by the LOX activity in wheat flour, and these aldehydes and ketones may contribute to the characteristic udon flavor.

Adequacy of iodine intake in three different Japanese adult dietary patterns: a nationwide study.

BackgroundIodine intake is considered to be high in Japan due to regular seaweed consumption. Subgroups that do not have a traditional Japanese-style diet may consume insufficient amounts of iodine.MethodThree hundred and ninety apparently healthy adults (195 men and 195 women) aged 20 to 69 years from 20 areas throughout Japan completed four-day diet records and collected a 24-h urine sample. Dietary patterns were extracted from 31 food groups by cluster analysis. The iodine adequacy of each dietary pattern was examined using reference values from the Dietary Reference Intakes for Japanese.ResultsThree dietary patterns, labelled “Cluster I (Rice and vegetables)” (n = 101), “Cluster II (Meat, non-Japanese noodles, and sugar-sweetened beverages)” (n = 34), and “Cluster III (Fish, Japanese noodles, and alcohol)” (n = 60), were identified in male subjects. Another set of three patterns, “Cluster I (Rice and vegetables)” (n = 22), “Cluster II (Fish and Japanese noodles)” (n = 33), and “Cluster III (Bread and non-Japanese noodles)” (n = 140), was found in female subjects. Although the habitual iodine intake of almost all participants was above the estimated average requirement (EAR), iodine intake was statistically significantly lowest in Cluster II in men and Cluster III in women. Moreover, the mean participant age was the youngest in these clusters.ConclusionAlthough Japan is known as a high iodine-consuming country, some Japanese individuals who do not eat a traditional Japanese-style diet consume low amounts of iodine. Since younger people tend to have modern, Westernized dietary patterns, iodine deficiency might be given additional consideration hereafter in Japan.Electronic supplementary materialThe online version of this article (doi:10.1186/s12937-015-0116-y) contains supplementary material, which is available to authorized users.

AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles (AACCI Approved Method 66-60.01)

Asian noodles are widely recognized as an important wheat product, making up an average of 20–50% of total wheat flour consumption in Asia. Whether a study is focused on varietal selection in breeding, components of raw materials, formulation, ingredient application, process control, new product development, or other research issues, each line of the investigation requires valid, reliable, and small-scale laboratory testing methods. The diversity of Asian noodle varieties and regional differences in processing equipment have meant no internationally approved standard methods or guidelines have previously been developed and approved for noodle evaluation. However, some countries have developed official methods for their specific noodle products. One example is the Japanese udon noodle preparation method approved by the Ministry of Agriculture, Forestry and Fisheries–National Food Research Institute of Japan. This method has been in use for nearly 30 years (with slight modifications and improvements) and ha...

可溶性カキタンニンがうどんの品質に及ぼす影響

本実験により，うどん製造時に，脱渋処理をしていない渋柿搾汁液や渋ペーストを添加すると，物性では麺帯の弾性や硬さが増すとともにもろくなり，色は赤味をおびるとともに暗い色調になることがわかった．また，渋柿搾汁液や渋ペースト自体は非常に強い渋味を呈するが，うどんに加工することで，渋味が消失することが明らかとなった．

うどんの力学特性と咀嚼特性に及ぼすタピオカ澱粉混合濃度の影響

うどんの力学特性と咀嚼特性に及ぼすタピオカ澱粉混合濃度の影響

タピオカ澱粉配合麺の力学特性と若年者および高齢者による咀嚼特性

タピオカ澱粉配合麺の力学特性と若年者および高齢者による咀嚼特性

Changes in Textural Properties of Japanese Tenobe Somen Noodles during Storage

Tenobe somen (TS) noodles are traditional Japanese wheat-based noodles that are produced manually using a sophisticated method called tenobe (literally, "hand stretched"). In the tension test, both the tensile strength and extensibility of TS noodles were greater than those of machine-made (MS) noodles. In the biting test, the chewy texture of TS noodles was realized in the analysis of the force-deformation curves of each type of somen noodles. The creep test indicated a clear difference between the external and internal elasticity of TS noodles. The texture of TS noodles appeared to change dramatically during storage in the rainy season. In addition, firm and chewy textures of TS noodles stored for 20 mo were observed. Similar to the results from our previous study, TS noodles exhibited significantly higher dityrosine content than the flour used for their manufacture. However, the increase in the dityrosine content during the manufacturing process was not observed in the case of MS noodles. Although clear textural differences were observed between TS noodles stored for 0 and 20 mo, the dityrosine contents of TS noodles at each stage were not largely different.

Dental floss, aspirin, and Japanese noodles used in particle-physics research

Dental floss, aspirin, and Japanese noodles used in particle-physics research

Smart-card-based automatic meal record system intervention tool for analysis using data mining approach

The Smart-card-based Automatic Meal Record system for company cafeterias (AutoMealRecord system) was recently developed and used to monitor employee eating habits. The system could be a unique nutrition assessment tool for automatically monitoring the meal purchases of all employees, although it only focuses on company cafeterias and has never been validated. Before starting an interventional study, we tested the reliability of the data collected by the system using the data mining approach. The AutoMealRecord data were examined to determine if it could predict current obesity. All data used in this study (n = 899) were collected by a major electric company based in Tokyo, which has been operating the AutoMealRecord system for several years. We analyzed dietary patterns by principal component analysis using data from the system and extracted 5 major dietary patterns: healthy, traditional Japanese, Chinese, Japanese noodles, and pasta. The ability to predict current body mass index (BMI) with dietary preference was assessed with multiple linear regression analyses, and in the current study, BMI was positively correlated with male gender, preference for "Japanese noodles," mean energy intake, protein content, and frequency of body measurement at a body measurement booth in the cafeteria. There was a negative correlation with age, dietary fiber, and lunchtime cafeteria use (R(2) = 0.22). This regression model predicted "would-be obese" participants (BMI >or= 23) with 68.8% accuracy by leave-one-out cross validation. This shows that there was sufficient predictability of BMI based on data from the AutoMealRecord System. We conclude that the AutoMealRecord system is valuable for further consideration as a health care intervention tool.

Effect of Cooking Process on the Texture of Japanese Noodles

Effect of Cooking Process on the Texture of Japanese Noodles

Effect of Salts on the Properties of Japanese Noodles

Effect of Salts on the Properties of Japanese Noodles

Possible Transmission Route for Common Wheat to the Far East in Asia

High molecular weight (HMW) glutenin alleles, such as Glu‐D1, have an important effect on the quality of Japanese noodles (udon). The Glu‐D1f allele is of particular significance to common wheat (Triticum aestivum L.). The frequency of the Glu‐D1f allele differs among geographical areas, and it has been identified in wheat from northern and southern Japan, from Xinjiang, Nanjing, Zhejiang, and Beijing in China, the Korean Peninsula, and Afghanistan. However, a particularly high frequency of the Glu‐D1f allele has been found in wheat from southern Japan. On the basis of the distribution of an adaptively neutral character, two specific routes of transmission of common wheat to the Far East have been suggested. In the first scenario, common wheat was introduced from Afghanistan, transported to Xinjiang in northwest China, then to Shaanxi, Nanjing, and Zhejiang in southeast China, and finally to southern Japan along the so‐called Silk Road. In the second scenario, common wheat was introduced from Afghanistan, transported to Xinjiang in northwest China, then to Shaanxi and Beijing in northeast China, then to the Korean Peninsula, and finally to southern Japan. In a previous study, only the Chinese Route was revealed. Through the course of its transmission and its adaptation to diverse local environments, Japanese common wheat has developed a unique composition of glutenin Glu‐D1 alleles, including Glu‐D1f

日本麺用小麦「イワイノダイチ」の多収及び高品質安定栽培法

日本麺用小麦「イワイノダイチ」の多収及び高品質安定栽培法