Improvement of Estimation of Methods of Mixing Ratio of Buckwheat in Dried Buckwheat Noodles by Amino Acid Patterns

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  • Yamazaki Shinya
    Nagano Prefecture General Industrial Technology Center Food Technology Department
  • Karasawa Hideyuki
    Nagano Prefecture General Industrial Technology Center Food Technology Department
  • Ohinata Hiroshi
    Nagano Prefecture General Industrial Technology Center Food Technology Department

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Other Title
  • アミノ酸パターン類似率による干しそばのそば粉配合割合推定方法の改良
  • アミノサン パターン ルイジリツ ニ ヨル ホシソバ ノ ソバコ ハイゴウ ワリアイ スイテイ ホウホウ ノ カイリョウ

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Abstract

Estimation method of mixing ratio of materials in processed foods by amino acid patterns were invented by Tamura et al. (the traditional way). It shows the ratio of buckwheat protein in dried buckwheat noodles as follows : <BR>α′T=<BR>{∑aiNpiN∑(biN)2−∑aiNbiN∑biNpiN}/{∑aiNpiN[∑</I>(biN)2−∑aiNbiN]+∑biNpiN<BR>[∑(aiN)2−∑aiNbiN]}:(A)<BR>α′T is the ratio of buckwheat protein. aiN, biN and piN are the amounts of amino acids of buckwheat, flour, and a sample, respectively. The summation of aiN, biN and piN is standardized to 1. In short, the equation (A) is not estimating the mixing ratio of buckwheat as weight ratio in dried buckwheat noodles, but gives “protein” ratio. We devised the estimation method of the mixing ratio of buckwheat as weight ratio (the improved way). The equation is as follows :<BR>α′=<BR>{∑(AVERAGEai)pi∑(AVERAGE bi2)−∑(AVERAGE ai)(AVERAGE bi)∑<BR>(AVERAGE bi)pi+[(Xp−Xb)/Xa] [∑(AVERAGE ai)(AVERAGE bi) ∑<BR>(AVERAGE ai)pi−∑(AVERAGE ai2) ∑(AVERAGE bi)pi]}/<BR>{∑(AVERAGE ai)pi∑(AVERAGE bi2)+∑(AVERAGE ai)(AVERAGE bi)∑<BR>(AVERAGE bi)pi−(Xb/Xa)[∑(AVERAGE ai)(AVERAGE bi) ∑(AVERAGE ai)pi−∑(AVERAGE ai2) ∑(AVERAGE bi)pi]}: (B)<BR><BR>(View PDF for the rest of the abstract.)

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