Development of new rice noodles superior the viscoelastic and palatability
| Project/Area Number |
25750026
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits
|
|---|
| Research Institution | Okayama Prefectural University |
|---|
Principal Investigator |
Ganeko Natsuki 岡山県立大学, 保健福祉学部, 助教 (70508788)
|
|---|
| Project Period (FY) |
2013-04-01 – 2016-03-31
|
| Project Status |
Completed (Fiscal Year 2015)
|
| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
|
|---|
| Keywords | 米粉麺 / 嗜好性 / 粘弾性 / 赤米 / 芒 / 色素成分 / 抗糖化作用 / 米粉麺レシピ / 新規米粉麺 / 調理のしやすさ / 赤米色素成分 / 抗酸化 / 有色米 / 機能性 / プロシアニジン / 抗酸化作用 |
|---|
| Outline of Final Research Achievements |
We got good viscoelasticity rice noodles. I developed 21 kinds ofthe rice noodles menu. In addition, we investigated the separation and characterization of proanthocyanidin from skins, and evaluated inhibitory effects of the separated ingredients on advanced glycation end products formation.
|
Report
(4 results)
Research Products
(4 results)
