| Project/Area Number |
21500756
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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 | Shinshu University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
KOIZUMI Yukimichi 東京農業大学, 応用生物科学部, 教授 (80078203)
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| Research Collaborator |
FUKUDA Yasuko 前静岡大学, 教育学部, 教授 (40141444)
KOUDA Ikumi 前信州大学, 教育学研究科, 学生
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2011: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2010: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2009: ¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
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| Keywords | 発酵食品 / 健康増進機能 / セサムフラワ / 抗酸化性 / ポリフェノール / 加熱調理 / イソフラボン類 |
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| Research Abstract |
We prepared two novel products of miso using sesame flour. The first is sesame flour miso, the second is sesame flour-koji miso. Two types of miso are not inferior in the sensory evaluation points compared with rice-koji miso. The content of total polyphenols of these misos and DPPH radical scavenging activities increased during fermentation, and indicated higher values compared with rice-koji miso. These results suggested the possibility to apply the novel miso products developed using sesame flour.
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