Study of barley focussing on water absorbtion and cooking
| Project/Area Number |
23500925
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 | Ochanomizu University |
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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)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| 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)
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| Keywords | 大麦 / 米 / 炊飯 / 糖 / 水分分布 / 還元糖 / 酵素 / 温度履歴 |
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| 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%.
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Report
(4 results)
Research Products
(3 results)
