| Project/Area Number |
11680143
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | KOBE GAKUIN UNIVERSITY |
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Principal Investigator |
IKEDA Kiyokazu Faculty of Nutrition, Kobe Gakuin University Associate Professor, 栄養学部, 助教授 (30068275)
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| Co-Investigator(Kenkyū-buntansha) |
ARAI Rie Faculty of Nutrition, Kobe Gakuin University Research Assistant, 栄養学部, 実験助手 (00299067)
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| Project Period (FY) |
1999 – 2000
|
| Project Status |
Completed (Fiscal Year 2000)
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| Budget Amount *help |
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2000: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1999: ¥3,000,000 (Direct Cost: ¥3,000,000)
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| Keywords | buckwheat / buckwheat products / mechanical characteristics / characteristics relating to palatability |
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| Research Abstract |
This study has been undertaken to establish a molecular basis for the mechanical characteristics of buckwheat products. The present study with various flour fractions have shown that protein in buckwheat flours may be closely associated with their mechanical characteristics. The present analysis has shown that buckwheat noodles have unique mechanical characteristics. The present study has presented information on changes in mechanical characteristics after just-harvesting, just-milling, just-preparing and just-cooking of buckwheat. Finally, the present study suggests that the sensory characteristics and the mechanical characteristics of buckwheat products may be closely associated with the chemical analytical values of major components such as protein, and their chemical forms.
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