Development of new rice noodles superior the viscoelastic and palatability

Research Project

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)