| Project/Area Number |
20300242
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kansai University of Welfare Sciences |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
TAKAMURA Hitoshi 奈良女子大学, 生活環境学部, 准教授 (70202158)
YAMAGUCHI Tomoko 新潟大学, 人文社会・教育科学系, 准教授 (70324960)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥18,980,000 (Direct Cost: ¥14,600,000、Indirect Cost: ¥4,380,000)
Fiscal Year 2010: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2009: ¥6,110,000 (Direct Cost: ¥4,700,000、Indirect Cost: ¥1,410,000)
Fiscal Year 2008: ¥10,270,000 (Direct Cost: ¥7,900,000、Indirect Cost: ¥2,370,000)
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| Keywords | 調理と加工 / インドネシア / 植物性食素材 / 機能性 / 嗜好性 / 調理 / 抗酸化成分 |
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| Research Abstract |
In order to develop the functional foods acceptable to Japanese dietary life from Indonesian plants, palatability, functionality, and preservability of kluwak, gnemon(melinjo), and gandalia were determined. Among them, gnemon is found to be the most suitable. Then, the antioxidant activity and application to cooking of the leaf, the skin, and the endosperm of gnemon were determined. In conclusion, the use of the endosperm of gnemon and its extract is found to be promising.
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