Elucidation of the gel-forming mechanism by heating of egg yolk O/W emulsion for the purpose of fat intake reduction
| Project/Area Number |
24500950
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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 | Prefectural University of Hiroshima |
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Principal Investigator |
SUGIYAMA SUMI 県立広島大学, 人間文化学部, 教授 (10300419)
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| Co-Investigator(Kenkyū-buntansha) |
HARADA Ryoko 鈴峯女子短期大学, その他部局等, 講師 (30626114)
KIMURA Rumi 広島文教女子大学, 人間科学部, 講師 (20368773)
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| Research Collaborator |
MIZUO Kazumasa 県立広島大学大学院, 総合学術研究科
SUZUKI Maki 県立広島大学大学院, 総合学術研究科
ASAI Tomoko 県立広島大学大学院, 総合学術研究科
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2014: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2012: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
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| Keywords | 卵 / テクスチャー / レオロジー / ベークドチーズケーキ / オムレツ / 乳脂肪クリーム / 菜種油 / 脂質 / 脂肪 / エマルション / 卵黄 / 加熱 / ゲル |
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| Outline of Final Research Achievements |
We investigated the rheological properties of liquid egg mixed with milk fat cream or rapeseed oil during heating and its heat-induced gel structure and texture. In experiments the omelet was used as a sample, dynamic linear viscoelasticity measurements at 80℃ were highly variable for the milk fat cream mixture and relatively uniform for the rapeseed oil mixture. When liquid egg was heated with milk fat cream or rapeseed oil in an omelet-like form, the resulting gel showed a porous structure by scanning electron microscopy. Texture measurements and sensory evaluation demonstrated that heat-induced gel with milk fat cream exhibits vulnerable properties. These results demonstrated that the addition of milk fat cream or rapeseed oil into liquid egg altered the rheological properties of the liquid egg during heating as well as the heat-induced gel structure, and generated a unique, vulnerable or flexible, texture.
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Report
(4 results)
Research Products
(4 results)
