Effects of lipids contents on presence form and quality changes during cooking processing
| Project/Area Number |
20500686
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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 |
Eating habits, studies on eating habits
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| Research Institution | Prefectural University of Hiroshima |
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Principal Investigator |
SUGIYAMA Sumi Prefectural University of Hiroshima, 人間文化学部, 准教授 (10300419)
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| Co-Investigator(Kenkyū-buntansha) |
MASATAKA Ishinaga 県立広島大学, 人間文化学部, 教授 (70110765)
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| Co-Investigator(Renkei-kenkyūsha) |
RYOKO Harada 県立広島大学, 大学院・人間文化学専攻, 院生
SATOMI Nomura 県立広島大学, 大学院・人間文化学専攻, 院生
KAZUMASA Mizuo 県立広島大学, 大学院・人間文化学専攻, 院生
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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 |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2010: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2009: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2008: ¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
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| Keywords | 卵黄egg yolk / ドーナツ生地doughnut dough / カスタードプディングcreamy custard pudding / 脂質Lipid / 静的粘弾性 Static Viscoelasticity / 動的粘弾性 dynamic viscoelasticity / 油脂 / 脂質 / 卵 / 動的粘弾性 / 蛋白質 / 澱粉 / 食品 |
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| Research Abstract |
We examined the effects of egg on the end-product property of doughnut and custard pudding. Dough containing whole egg or egg white absorbed more frying oil during the deep-frying than dough containing egg yolk or without egg. The temperature-dependent behavior of the storage modulus and loss modulus showed that the starch gelatinization temperature of the dough was highest when containing egg yolk. The G'and G"values at 100℃ were both increased by the addition of egg white. The frequency-dependent behavior of the dough containing egg yolk indicated smaller changes in the G'and G"values with increasing temperature than the other dough samples. These results imply that egg white suppressed oil absorption during frying due to hardening of the dough and that egg yolk maintained the viscoelasticity of the dough during the heating process. The results obtained from the experiments of custard pudding were shown to the main text.
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Report
(4 results)
Research Products
(6 results)
