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Study of barley focussing on water absorbtion and cooking

Research Project

Project/Area Number 23500925
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionOchanomizu University

Principal Investigator

KASAI Midori  お茶の水女子大学, 大学院人間文化創成科学研究科, 教授 (10262354)

Project Period (FY) 2011 – 2013
Project Status Completed (Fiscal Year 2013)
Budget Amount *help
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2011: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Keywords大麦 / 米 / 炊飯 / 糖 / 水分分布 / 還元糖 / 酵素 / 温度履歴
Research Abstract

The barley which was milled is expected to have the enzyme activity compared to the pressed and split barley from the milled 55-60 % grains, these were processed by heating. The barley milled 85 and 60% were used as the samples with the 90% milled rice as the reference, and was investigated the relationship between the production of sugars and the activity of endogenous enzyme of the barley. The starch degrading enzyme activity of the barley was much higher than that of rice and the mixed cooking of barley and rice had larger amount of sugars than that of each cooking. It was found that the degradation of starch by amylase caused the increase of glucose by glucosidase, as a result the amount of reducing sugar of the mixed cooked rice and barley increased. The sensory test revealed that the palatability of the mixed cooked rice and barley of 40% was better than those of cooked barley of 100%.

Report

(4 results)
  • 2013 Annual Research Report   Final Research Report ( PDF )
  • 2012 Research-status Report
  • 2011 Research-status Report
  • Research Products

    (3 results)

All 2014 2012

All Presentation (3 results)

  • [Presentation] 大麦と米の混炊に関する研究-大麦のウルチ・モチ性の差異についてー2014

    • Author(s)
      斉藤麻里, 露久保美夏, 大倉哲也, 香西みどり
    • Organizer
      一般社団法人日本家政学会第66回大会研究発表要旨集
    • Place of Presentation
      北九州市
    • Year and Date
      2014-05-25
    • Related Report
      2013 Final Research Report
  • [Presentation] 大麦と米の混炊に及ぼす内在性酵素の影響2012

    • Author(s)
      吉岡静香, 飯島久美子, 香西みどり
    • Organizer
      一般社団法人日本家政学会第64回大会研究発表要旨集
    • Place of Presentation
      大阪市
    • Year and Date
      2012-05-12
    • Related Report
      2013 Final Research Report
  • [Presentation] 大麦と米の混炊に及ぼす内在性酵素の影響2012

    • Author(s)
      吉岡静香、飯島久美子、香西みどり
    • Organizer
      一般社団法人日本家政学会第64回大会
    • Place of Presentation
      大阪市立大学
    • Related Report
      2012 Research-status Report

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Published: 2011-08-05   Modified: 2019-07-29  

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