High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame
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 perf...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/5/730 |
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| author | Masafumi Hidaka Shuhei Miyashita Naoto Yagi Masato Hoshino Yukiya Kogasaka Tomoyuki Fujii Yoshinori Kanayama |
| author_facet | Masafumi Hidaka Shuhei Miyashita Naoto Yagi Masato Hoshino Yukiya Kogasaka Tomoyuki Fujii Yoshinori Kanayama |
| author_sort | Masafumi Hidaka |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T20:39:28Z |
| format | Article |
| id | doaj.art-00149aba2eca469ea9313998810f5d91 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T20:39:28Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-00149aba2eca469ea9313998810f5d912023-11-23T23:01:34ZengMDPI AGFoods2304-81582022-03-0111573010.3390/foods11050730High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked EdamameMasafumi Hidaka0Shuhei Miyashita1Naoto Yagi2Masato Hoshino3Yukiya Kogasaka4Tomoyuki Fujii5Yoshinori Kanayama6Graduate School of Agricultural Science, Tohoku University, Aoba-ku, Sendai 980-8572, JapanGraduate School of Agricultural Science, Tohoku University, Aoba-ku, Sendai 980-8572, JapanScattering and Imaging Division, Japan Synchrotron Radiation Research Institute, Hyogo, Sayo 679-5198, JapanScattering and Imaging Division, Japan Synchrotron Radiation Research Institute, Hyogo, Sayo 679-5198, JapanJA Sendai, Miyagino-ku, Sendai 983-0039, JapanGraduate School of Agricultural Science, Tohoku University, Aoba-ku, Sendai 980-8572, JapanGraduate School of Agricultural Science, Tohoku University, Aoba-ku, Sendai 980-8572, JapanAlthough 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.https://www.mdpi.com/2304-8158/11/5/730X-ray phase-contrast computed tomography3-D imagingedamamevegetable soybean |
| spellingShingle | Masafumi Hidaka Shuhei Miyashita Naoto Yagi Masato Hoshino Yukiya Kogasaka Tomoyuki Fujii Yoshinori Kanayama High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame Foods X-ray phase-contrast computed tomography 3-D imaging edamame vegetable soybean |
| title | High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame |
| title_full | High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame |
| title_fullStr | High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame |
| title_full_unstemmed | High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame |
| title_short | High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame |
| title_sort | high resolution x ray phase contrast imaging and sensory and rheometer tests in cooked edamame |
| topic | X-ray phase-contrast computed tomography 3-D imaging edamame vegetable soybean |
| url | https://www.mdpi.com/2304-8158/11/5/730 |
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