The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds
Using seven varieties of roasted sesame seeds, we examined the relationship between the fracture properties and the internal structure of roasted seeds. Analysis of fracture properties revealed significant differences across the samples in terms of fracture force and fracture strain at the biggest f...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2013, Vol.77 (10), p.2046-2050 |
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| container_issue | 10 |
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| container_title | Bioscience, biotechnology, and biochemistry |
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| creator | KATSUNO, Nakako FUJIMURA, Makoto HANYA, Akira |
| description | Using seven varieties of roasted sesame seeds, we examined the relationship between the fracture properties and the internal structure of roasted seeds. Analysis of fracture properties revealed significant differences across the samples in terms of fracture force and fracture strain at the biggest fracture point, and in the number of small fractures (p |
| doi_str_mv | 10.1271/bbb.130390 |
| format | Article |
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Analysis of fracture properties revealed significant differences across the samples in terms of fracture force and fracture strain at the biggest fracture point, and in the number of small fractures (p<0.05). Analysis of the cross-sectional structure revealed significant differences across the samples in the size of the void at the center of the sesame seed and in the overall thickness of the seed (p<0.05). Strong negative correlations were found for the center-void-to-seed thickness ratio against fracture force and fracture strain at the biggest fracture point. Moreover, fracture properties and cross-sectional structure were strongly correlated with sensory evaluations of crispness. Hence we concluded that the presence of a void in the central area of a seed decreases the necessary fracture force, resulting in a crispy texture.</description><identifier>ISSN: 0916-8451</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1271/bbb.130390</identifier><identifier>PMID: 24096649</identifier><language>eng</language><publisher>England: Japan Society for Bioscience, Biotechnology, and Agrochemistry</publisher><subject>Biomechanical Phenomena ; cross-sectional structure ; Food Handling ; fracture properties ; Humans ; Mechanical Phenomena ; roasted sesame seed ; Seeds ; Sesamum ; Taste ; texture</subject><ispartof>Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (10), p.2046-2050</ispartof><rights>2013 by Japan Society for Bioscience, Biotechnology, and Agrochemistry 2013</rights><rights>Copyright Japan Science and Technology Agency 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c624t-bbabb815399dd851ccb1c8d9fa9a89876d891f661f3f71e2193694c6174c34f3</citedby><cites>FETCH-LOGICAL-c624t-bbabb815399dd851ccb1c8d9fa9a89876d891f661f3f71e2193694c6174c34f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,4010,27904,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24096649$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>KATSUNO, Nakako</creatorcontrib><creatorcontrib>FUJIMURA, Makoto</creatorcontrib><creatorcontrib>HANYA, Akira</creatorcontrib><title>The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds</title><title>Bioscience, biotechnology, and biochemistry</title><addtitle>Biosci Biotechnol Biochem</addtitle><description>Using seven varieties of roasted sesame seeds, we examined the relationship between the fracture properties and the internal structure of roasted seeds. Analysis of fracture properties revealed significant differences across the samples in terms of fracture force and fracture strain at the biggest fracture point, and in the number of small fractures (p<0.05). Analysis of the cross-sectional structure revealed significant differences across the samples in the size of the void at the center of the sesame seed and in the overall thickness of the seed (p<0.05). Strong negative correlations were found for the center-void-to-seed thickness ratio against fracture force and fracture strain at the biggest fracture point. Moreover, fracture properties and cross-sectional structure were strongly correlated with sensory evaluations of crispness. Hence we concluded that the presence of a void in the central area of a seed decreases the necessary fracture force, resulting in a crispy texture.</description><subject>Biomechanical Phenomena</subject><subject>cross-sectional structure</subject><subject>Food Handling</subject><subject>fracture properties</subject><subject>Humans</subject><subject>Mechanical Phenomena</subject><subject>roasted sesame seed</subject><subject>Seeds</subject><subject>Sesamum</subject><subject>Taste</subject><subject>texture</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0U1rFTEUBuAgir2tbvwBMuBGClNzJplMspRiVSgo7d2HfJzQKTOTa5Kh9N-b61QXIrgKnPPwwslLyBugF9AN8MFaewGMMkWfkR0wPrRC8eE52VEFopW8hxNymvM9pXXQw0ty0nGqhOBqR8z-DpsbnEwZ45LvxkNjsTwgLk2pi6tkXFkTNt9TPGAqI-bGLP7Xbj_mvGJzW9K6mRiam2hyQd_cYjZz3SH6_Iq8CGbK-PrpPSP7q0_7yy_t9bfPXy8_XrdOdLy01hprJfRMKe9lD85ZcNKrYJSRSg7CSwVBCAgsDIAdKFavdAIG7hgP7Iy832IPKf5YMRc9j9nhNJkF45o1CD7QjkvV_59y3h8_SolK3_1F7-OalnpHVYOkUvHuqM435VLMOWHQhzTOJj1qoPpYka4V6a2iit8-Ra52Rv-H_u6kgn4D4xJims1DTJPXxTxOMYVkFjdmzf4R_BO1lp05</recordid><startdate>2013</startdate><enddate>2013</enddate><creator>KATSUNO, Nakako</creator><creator>FUJIMURA, Makoto</creator><creator>HANYA, Akira</creator><general>Japan Society for Bioscience, Biotechnology, and Agrochemistry</general><general>Oxford University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2013</creationdate><title>The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds</title><author>KATSUNO, Nakako ; FUJIMURA, Makoto ; HANYA, Akira</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c624t-bbabb815399dd851ccb1c8d9fa9a89876d891f661f3f71e2193694c6174c34f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Biomechanical Phenomena</topic><topic>cross-sectional structure</topic><topic>Food Handling</topic><topic>fracture properties</topic><topic>Humans</topic><topic>Mechanical Phenomena</topic><topic>roasted sesame seed</topic><topic>Seeds</topic><topic>Sesamum</topic><topic>Taste</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>KATSUNO, Nakako</creatorcontrib><creatorcontrib>FUJIMURA, Makoto</creatorcontrib><creatorcontrib>HANYA, Akira</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Bioscience, biotechnology, and biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KATSUNO, Nakako</au><au>FUJIMURA, Makoto</au><au>HANYA, Akira</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2013</date><risdate>2013</risdate><volume>77</volume><issue>10</issue><spage>2046</spage><epage>2050</epage><pages>2046-2050</pages><issn>0916-8451</issn><eissn>1347-6947</eissn><abstract>Using seven varieties of roasted sesame seeds, we examined the relationship between the fracture properties and the internal structure of roasted seeds. Analysis of fracture properties revealed significant differences across the samples in terms of fracture force and fracture strain at the biggest fracture point, and in the number of small fractures (p<0.05). Analysis of the cross-sectional structure revealed significant differences across the samples in the size of the void at the center of the sesame seed and in the overall thickness of the seed (p<0.05). Strong negative correlations were found for the center-void-to-seed thickness ratio against fracture force and fracture strain at the biggest fracture point. Moreover, fracture properties and cross-sectional structure were strongly correlated with sensory evaluations of crispness. Hence we concluded that the presence of a void in the central area of a seed decreases the necessary fracture force, resulting in a crispy texture.</abstract><cop>England</cop><pub>Japan Society for Bioscience, Biotechnology, and Agrochemistry</pub><pmid>24096649</pmid><doi>10.1271/bbb.130390</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (10), p.2046-2050 |
| issn | 0916-8451 1347-6947 |
| language | eng |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Oxford University Press Journals All Titles (1996-Current); J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Open Access Titles of Japan; Free Full-Text Journals in Chemistry |
| subjects | Biomechanical Phenomena cross-sectional structure Food Handling fracture properties Humans Mechanical Phenomena roasted sesame seed Seeds Sesamum Taste texture |
| title | The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds |
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