| Project/Area Number |
23500932
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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 | University of the Ryukyus |
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Principal Investigator |
WADA KOJI 琉球大学, 農学部, 教授 (50201257)
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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 |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2011: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | サトウキビ / 黒糖 / 甘味資源 / ワックス / 抗酸化 / 香気成分 / ストレス / 食品機能性 / ポリコサノール / ストレス緩和 |
|---|
| Research Abstract |
A cane brown sugar, called kokuto, has been traditionally produced in Okinawa by non-centrifugal method, without molasses removing process. Therefore, kokuto contains a lot of various useful components. In this study, sugarcane, kokuto and molasses are used as materials, and their physicochemical properties, flavor characteristics, functional components and biological functions such as antioxidant activity and stress repression are examined.
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