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Development of mixed gellan gum jellies for old persons.

Research Project

Project/Area Number 07680044
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionShowa Women's University

Principal Investigator

MORITAKA Hatsue  Showa Women's University, Faculty of Living Science, Assistant Professor, 生活科学部, 助教授 (40220074)

Co-Investigator(Kenkyū-buntansha) NISHINARI Katsuyoshi  Osaka City University, Faculty of Human Life Science, Professor, 生活科学部, 教授 (10254426)
FUKUDA Hiroyasu  Showa Women's University, Course of Science for Living System Graduate School, P, 短期大学部, 学長 (80017219)
Project Period (FY) 1995 – 1997
Project Status Completed (Fiscal Year 1997)
Budget Amount *help
¥2,400,000 (Direct Cost: ¥2,400,000)
Fiscal Year 1997: ¥400,000 (Direct Cost: ¥400,000)
Fiscal Year 1996: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 1995: ¥1,100,000 (Direct Cost: ¥1,100,000)
Keywordsold persons / jelly / dietary fiber / calcium / dynamic property / ジェランガム / 水溶性大豆多糖類 / レオロジー / テクスチャー / DSC / ゼラチン
Research Abstract

It is a very important problem in an aging society that the development of eatable foods for old persons should be taken place. As gels need not to be bitten and are easy to add various nutrients at cooking and proceeding process, gels are suitable for food of sick persons, babies and old persons. Mixed gels, which an old person can easily bite, were measured by the objective and subjective methods of dynamics. Gellan gum, which forms thermostable gel, was used in order to take calcium, and dietary fiber. Soybean dietary fiber (SDF) and polydextrose were used as dietary fiber and milk powder was used as a source of supply for calcium. Gellan gum jellies with SDF increased thermostable and decreased rupture strain with increasing the concentration of SDF,and rupture stress increased up to a certain concentration of SDF.Gellan gum jellies with SDF containing CaCl_2 was favored. In gellan gum jellies with polydextrose, storage modulus and rupture property values did not changed remarkably with increasing the concentration of polydextrose. The jellies with high concentration of polydextrose was favored. The data of jellies with milk powder were analyzed by use of the modification of Scheffe's mixture experiment method in rectanglar experimental area in the Scheffe's triangle, and softer jellies were judged smoother than harder jellies. From above result, gellan gum jellies with SDF,polydextrose or milk powder seemed to be hopeful and useful foods for the old persons to take dietary fiber and calcium.

Report

(4 results)
  • 1997 Annual Research Report   Final Research Report Summary
  • 1996 Annual Research Report
  • 1995 Annual Research Report
  • Research Products

    (4 results)

All Other

All Publications (4 results)

  • [Publications] Hatsue Moritaka 他: "Effects of various ingredients on the texture of milk jelly." J. texture studies. (in press).

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1997 Final Research Report Summary
  • [Publications] Hatsue Moritaka, Shigehiro Naito, Katsuyoshi Nishinari, Miki Ishihara, Hiroyasu Fukuda: "Effects of various ingredients on the texture of milk jelly" J.texture studies. (in press).

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1997 Final Research Report Summary
  • [Publications] M.Ishihara,H.Moritaka,H.Fukuba: "Effect of Soybean Dietary Fiber on the Rheological Properties of Gellan Gum" The 3rd International Hydrocolloids Conference. 72-72 (1996)

    • Related Report
      1996 Annual Research Report
  • [Publications] H.Moritaka,K.Nishinari,H.Fukuba: "Effects of Various lngredients on the Texture of Milk Jelly" The 3rd International Hydrocolloids Conference. 75-75 (1996)

    • Related Report
      1996 Annual Research Report

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Published: 1995-04-01   Modified: 2016-04-21  

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