| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2021: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2020: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2019: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2018: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Outline of Final Research Achievements |
Solid foods are commonly in an amorphous state, and thus they show a glass-rubber transition (glass transition) at glass transition temperature. The brittleness or crispness of low moisture foods is lost when glass transition occurs as a result of water sorption. However, glass transition behavior of high-fat foods such as deep-fried foods was not enough understood. The purpose of this study was to clarify the relationship between mechanical glass transition temperature and texture properties of deep-fried food models. Mechanical glass transition temperature of deep-fried food models decreased with increases in water and oil contents because of their plasticizing effect. Trehalose reduced the oil content and elevated the mechanical glass transition temperature. In addition, trehalose emphasized britlle fracture properties. These results will be originated from the hydrogen-bonding formation between trehalose and wheat starch.
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