| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Outline of Final Research Achievements |
In this study, in order to develop rice flour toward food emulsions, the applicant carried out technical and analytical experiments to utilize rice flour suspensions as a fat replacer and an emulfiyng agent. He demonstrated that rice flour can be used as a fat replacer and an emulsifying agent for practical food products. These results will be useful for increased comsumption of rice flour in the food industry.
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