| Project/Area Number |
16K16261
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Toyo University |
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Principal Investigator |
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| Project Period (FY) |
2016-04-01 – 2020-03-31
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| Project Status |
Completed (Fiscal Year 2019)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2018: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 大麦 / 炊飯 / 老化 / 混炊 / パン / 保存 / モチ大麦 / パンケーキ / 米 / 糖 / 酵素 |
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| Outline of Final Research Achievements |
In recent years, attention has been paid to the cookability and palatability of barley, especially sticky barley (hereinafter referred to as mochi-mugi), for which demand is expected to increase with increasing interest in health consciousness. I examined the sex. When cooking boiled rice, focusing on changes in physical properties and palatability during refrigeration and frozen storage after cooking rice, we found that the addition of mochi-mugi has an effect of suppressing aging, and eat it in a highly palatable state even after a lapse of time. It was suggested that it could be done. In addition, it was clarified the change of appearance and physical properties by changing the addition ratio of mochi -mugi flour to various cooked products and the addition ratio which seems to be more suitable for sensory evaluation.
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| Academic Significance and Societal Importance of the Research Achievements |
大麦はβ-グルカンを含むことが健康に寄与するとして注目されている一方で調理性についての研究はあまり進んでいない。そこで，大麦の調理特性に関する基礎的知見を蓄積することには，大麦のさらなる利用拡充に寄与する研究になるものとして期待できる点で意義を持つものである。また，これらの大麦の調理に関する新規知見は，日々の中でおいしく食べ続けながらも健康的な食生活を実現することへの一助となることが期待される。
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