| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2015: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Outline of Final Research Achievements |
In this study, we investigated the effect of adding Funori (Gloiopeltis furcata) on the quality of rice noodles to utilization of rice flour for noodles. The adding of Funori was able to make the 100% of rice flour noodles without using salt and wheat flour. Difference of amylose content in rice flour may influence for the water absorption of rice flour during noodle making. In case of physical properties of raw noodles, high-amylose rice noodles showed higher value for hardness and elasticity than middle-amylose rice noodles. High-amylose noodles were preferred at elasticity to middle-amylose noodles in the sensory evaluation. The rice noodles adding Funori for liaison would be also benefits for the wheat allergy patients and obesity.
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