| Project/Area Number |
23500936
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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 | Showa Women's University |
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Principal Investigator |
TAKAHASHI Mami 昭和女子大学, 生活科学部, 講師 (10245912)
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| Co-Investigator(Renkei-kenkyūsha) |
MATSUMOTO Takashi 昭和女子大学, 生活機構研究科, 教授 (30119317)
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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 |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2013: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2012: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Fiscal Year 2011: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | モナコリンK / 紅麹 / 生理機能 / 官能評価 / 米紅麹 / コレステロール / パン / 物性 / 機能性 |
|---|
| Research Abstract |
Monacolin K, a cholesterol-lowing agent, is a secondary metabolite of Monascus koji. The effective utilization of M.koji contaiing monacolin K in bread have not been reported. So,the influence of M.koji in making bread on the microstructure and sensory evaluation were investigated. Bread containing 2% M.koji, the gas cell walls of the breads contained small holes. The results of sensory evaluation indicated that bread containing 0.05% to 0.1% M.koji were provided high evaluation in all six items investigated.In the experiment to breed rats with the bread containing M.koji,the increase in body weight did not have significant difference compared with the control rats, but, contents of plasma total cholesterol were decreased.
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