Level: Intermediate
Carbohydrates are widely used in food processing, and they affect the taste and shelf life of foods through their functions such as regulating water activity, coloring, permeability, and inhibition of starch aging, as well as the flavor and texture of foods. Although low-sugar foods can be achieved by reducing the amount of carbohydrates in foods or by replacing them with sucrose substitutes, problems remain, such as undesirable effects on flavor and food texture. Therefore, there is a need to develop materials and manufacturing methods that enable the production of low-sugar foods to suppress the rise in blood glucose levels in a short period of time and reduce energy intake. The presenters focus on wheat flour and sweeteners, which are widely used in confectionery, and are developing materials that enable low-sugar confectionery. In this presentation, we will introduce an example of applying rotatable central composite programming to optimize the mixture of wheat flour substitutes that can be applied to sponge cake. Now, AI and mathematical data science education is required in information processing education at universities. However, the reality is that part-time lecturers are being hired and courses related to descriptive statistics and inferential statistics are being eliminated due to a lack of instructors. Therefore, we would like to propose a form for statistics in AI and mathematical data science education.
During his tenure (April 1986 to March 1994) at Mitsubishi Chemical Corporation Research Institute (June 1988: changed name to Mitsubishi Chemical Corporation, April 1994: Mitsubishi Chemical Corporation was established, April 2017: Mitsubishi Chemical Corporation was established), he was involved in the evaluation of the basic functions of carbohydrate materials (maltooligosaccharides, erythritol, inositol, etc.) and emulsifiers (sucrose fatty acid esters, polyglycerol fatty acid esters, etc.), elucidation of their functional expression, and application development. Since 1994, he has been in his current position, where he has been investigating the effects of multiple operational conditions (freezing rate, temperature and time of frozen storage, thawing rate) on starch retrogradation, and his first encounter with experimental design was when he applied rotatable central composite design (Trial Run, IBM) to search for the operational conditions that best suppress retrogradation. After that, he used central composite design (Origin) to adjust the particle size distribution in order to prepare rice flour suitable for bread making. Furthermore, to develop sucrose and wheat flour substitutes for reducing the sugar content of processed foods, the composition of the components was optimized using central composite design (with Origin).
