Level: Intermediate
【Presenter】
Iwate University Faculty of Agriculture Department of Applied Biochemistry Professor Makoto Miura
[Presentation overview]
Carbohydrates are widely used in food processing, not only for their flavor and texture, but also for their functions such as regulation of water activity, coloring, permeation, and inhibition of starch aging. left and right. Low-sugar content is addressed by reducing the amount of sugar in food and replacing it with sucrose substitutes, but there are still problems such as undesired effects on flavor and food texture. Therefore, there is a demand for the development of raw materials and manufacturing methods that enable the production of low-sugar foods that suppress rapid increases in blood sugar levels and reduce energy intake. The presenters are focusing on wheat flour and sweeteners as ingredients that are frequently used in confectionery, and are developing materials that enable low-sugar confectionery. In this presentation, I will introduce a case study of applying rotatable center composite programming to optimize the formulation of flour substitute materials applicable to sponge cake. AI/mathematical data science education is required in information processing education at universities. However, due to the lack of instructors in charge of courses related to descriptive statistics and inferential statistics, the actual situation is that we are hiring part-time lecturers and deleting courses. Therefore, I would like to propose how statistics should be used in AI/mathematical data science education.
[Presenter profile]
Period of employment at Mitsubishi Chemical Industries, Ltd. Research Institute (April 1986 to March 1994 ) evaluated the basic functions of carbohydrate materials (malto-oligo building, erythritol, inositol, etc.) and emulsifiers (sucrose fatty acid esters, polyglycerin fatty acid esters, etc.) and elucidated their function expression. and engaged in application development. Since 1994, in his current position, he has studied the effects of multiple operating conditions (freezing rate, temperature and time of frozen storage, and thawing rate) on starch retrogradation, and has been able to rotate in searching for the operating conditions that minimize retrogradation. The application of the central composite design method (Trial Run, IBM) was the first encounter with design of experiments. The particle size distribution was then adjusted using central composite programming (using Origin) to prepare rice flour suitable for baking. Furthermore, in order to develop sucrose substitutes and wheat flour substitutes for low-sugar processed foods, we optimized the composition of the constituent materials using the central composite programming method (using Origin).
